Riley McDermott's

Searching in only the finest restaurants across the country, McDermott researched America's top chefs and menu items in an effort to develop a winning combination ideal for his one-of-a-kind restaurant concept. Leading the team at Riley McDermott's is Jason Cotter, Emeril Lagasse's nephew, as the General Manager. Cotter has worked with Emeril's Restaurants in both South Beach and Orlando and is a certified Sommelier. Riley McDermott's staff boasts top-rated chefs from across the country. These chefs work their magic into the flavorful dishes.

Most noteworthy is Riley McDermott's uncanny attention to provide only the best and freshest meats and seafood possible. Seafood is flown in daily from the Honolulu Fish Company in Hawaii. Chef Trent is bringing different species of fish to Riley McDermott's, demanding only the best quality of succulent and rich flavors including: Hawaiian Opah, Blue King Prawns and Mero Sea Bass. Chef Trent vehemently says, "Everything is top quality."