The Brevardian Riverfront—a new addition to Brevard’s restaurant scene just in time for the season—is equal parts modern elegance and Old Florida charm. And in short? It’s redefining what it means to dine in Brevard County.

Tucked into a former fishing camp, the premises have been meticulously transformed into a culinary hotspot, thanks to the vision and grit of Executive Chef Patricia Rieger and her co-founder Cory Russ. The building itself—once home to the beloved-but-rustic Bone Fish Willy’s—is brimming with historical character, though you won’t find it on any official landmark lists. That didn’t stop Rieger and Russ from seeing its potential. In fact, the challenge of bringing this old beauty back to life was embraced as part of their ethos.

When asked what helped fuel the inspiration for the full menu and atmosphere, Patricia shared that as the restaurant was coming to life, she would “...continue to walk the space knowing I really wanted to blur those lines of old-meets-new. I wanted it to feel historical and a little bit magical. And I wanted the dishes to reflect that but with a contemporary twist.”

But building this vision? It wasn’t without its bumps. Delays and unexpected hurdles turned the opening into a longer journey than initially planned. Yet instead of shying away from it, Patricia took to social media, keeping the community in the loop with honest, behind-the-scenes updates. It’s a transparency most restaurateurs wouldn’t dare, but for Patricia, it was the only way to go. The Brevardian isn’t just a place to eat; it’s a place where community, history, and food come together—seamlessly.

The launch strategy? Pure brilliance. Dinner service first. Then Sunday brunch. And soon, the highly anticipated lunch service. The slow roll-out wasn’t about playing it safe; it was about ensuring every detail—down to the vibe of each meal—hit the right notes. Patricia’s team is as much a part of this process as the food itself. Every seasonal menu change comes with a custom handbook for staff, reinforcing a level of care that most kitchens only dream of.

And let’s talk about the food.

Florida Cioppino—yes, you read that right. What’s traditionally an Italian fisherman’s stew is reimagined here as a love letter to Florida. Think: smoked tomato broth, Canaveral shrimp, plump mussels, and flaky seasonal white fish. It’s a dish that feels both nostalgic and innovative, an intersection of Old World and Sunshine State flair. Patricia explained that the dish was inspired by the wharf-town fishermen who’d make use of their unsold catch. It’s hearty yet refined, best paired with a crisp Chardonnay.

And don’t even get me started on the oysters. On the night of our interview, an employee rushed over, grinning ear to ear, eager to recount with us the table that ordered 108 oysters because they “loved them that much.” That’s the kind of obsession-worthy quality Patricia demands from her suppliers. Sourced from Treasure Coast Shellfish, these oysters were vetted the old-fashioned way: Patricia and Cory jumped on the boat, pulled them straight from the water, and tasted them on the spot. It doesn’t get fresher than that.

But this is The Brevardian, so don’t expect your typical pasta dish either. When the people demanded a standout pasta offering, Patricia delivered—with a fresh take. Enter: the Shrimp & Grit Ravioli. Instead of half-committing to the idea, she partnered with The Daley Trade, who hand makes all their pastas "...in small batches from scratch with love and care, always keeping tradition and respect to the artisan way of mind..." (learn more). It’s Southern comfort meets Italian sophistication, all wrapped up in one bite.

There’s more than food to savor here, though. The Brevardian is a sensory experience. Take the bathrooms, for example—yes, the bathrooms. Once the subject of negative reviews for the previous occupant, they’re now transformed into luxurious little enclaves with impressive sinks, crown molding, and chic vintage-inspired fixtures. It’s that attention to detail, that care, that elevates this space beyond just a restaurant.

Oh, and about the craft cocktails—The Brevardian—don’t scoff at the signature drink. Crafted with banana and pineapple (a wink to the restaurant’s location between the Banana River and Pineapple Cove), it’s an unapologetic nod to tropical bliss. And yes, it’s as good as it sounds. Matt Dark, the manager, had to pull my arm a little to try it. I’m glad he did. It’s basically the county in a glass.

But what really sets Patricia apart is her vision for the industry itself. This isn’t your average chef with an Instagram-perfect plate. She’s on a mission to change the game from within. “The restaurant world has a reputation for being toxic,” Patricia told me. “I want to make a real change.” And she’s doing just that, with initiatives like positive rewards for her team’s good attendance and no distinction between front-of-house and back-of-house—everyone is treated as an equal player in the experience.

There’s a palpable sense that The Brevardian Riverfront is about more than just food—it’s a movement, a communal experience where history, modernity, and exceptional cuisine collide.

For anyone looking to eat their way through Florida’s coastline, this place is a must. But be warned—once you walk in and taste the care, the craft, and the local love in every bite, you’ll be thinking about your next reservation before you even leave.

The Brevardian Riverfront is open for dinner and Sunday brunch with lunch service coming soon. Trust me, you’ll want to be there when it happens. Book your reservation here.