Drinks are River Bar’s passion and specialty, especially cocktails! Behind our bar, you’ll discover some of the most inventive mixologists in town, capable of concocting the most astonishingly sophisticated selection of drinks. Their dynamic menu draws influence from their American counterparts, with traditional tipples like the NY Cosmo and the Long Island Ice tea nestled amid their tantalizing innovations. Here at Riverbar, Tucked away on the banks of Washington, you’ll discover genuine Southern American-influenced BBQ soul cuisine. Mouthwatering low and slow smoked ribs and meats are served with classic sides like their house slaw, Cajun wedges, and BBQ beans from the kitchen. Slow-cooked, sloppy food made with love and meant to be shared.
They love to party just as much as you do, and making good times great is what they do best! Their staff is on hand to assist you in creating your perfect event, whether it’s a special occasion or simply an excuse to catch up with friends! The River Bar has just introduced a new menu, which appears to return to simplicity and what they do best: burgers and fries. There’s an extensive selection of burgers, sides, fries, and other items- I chose the Hot Chick buttermilk chicken on a brioche bun with other pieces and upgraded to the cheese and bacon fries, which turned out to be the most acceptable decision I’d made all week. It was excellent with a pint of Moretti. Go there- there are other items on the menu, but the burgers are fantastic.
Exceptional service from all of the personnel, but I can’t thank Mark enough for his advice on the finest drinks and cheerful service, as well as his constant visits to ensure we were having a good time. With the restrictions in place, I felt safe. We’ve found the food quality quite uneven here, but today was certainly one of our most excellent lunches. I hear a new chef is in place, and the quality and presentation of the cuisine reflect this. The garlic mushrooms were delicious and very appealing. The potato skins for kids were delicious. Boys’ pizzas were generously topped and, for once, not overcooked. The Fiume pasta was terrific, and there was enough chicken and bacon. My partner and I agreed that the main course portion sizes had greatly improved. My thanks to the chef.