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✔️Brunch ✔️Lunch ✔️Dinner ✔️Dine in
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Chill eatery serving uniquely prepared seafood, including bacon-wrapped scallops & smoked fish dip.
Address and Contact Information
Address: 1670 Indian River Dr, Sebastian, FL 32958
Phone: (772) 918-8220
Website: https://www.squidlipsgrill.com/river-deck-homepage/
Menu Photos
Order and Reservations
Order: Order online
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Squid Lips Overwater Deck | Squid Lips | Seafood Restaurant in FL
Chill eatery serving uniquely prepared seafood, including bacon-wrapped scallops & smoked fish dip.
River Deck at Squids | Sebastian FL – Facebook
A Celebration of his life will be held at 9:30am Thursday August 21st, 2025 at our Squid Lips River Deck location. 1670 Indian River Dr Sebastian FL 32958. He …
River Deck at Squid Lips in Sebastian Set to Rebrand Next Week
SEBASTIAN — If you’ve driven past the River Deck in Sebastian lately, you’ve probably noticed the big sign is gone.
Reviews
Ryan F.
I wanted to share something I believe customers should know before dining here.
This restaurant sits right on the Sebastian River Inlet — an area known for some of the best wild-caught shrimp in the world, harvested just off Florida’s coast. Given that location, I was surprised to learn they are serving farm-raised imported shrimp instead of locally caught shrimp.
For a waterfront restaurant in such a prime fishing area, this feels like a missed opportunity. Wild Florida shrimp are known for their superior flavor, texture, and freshness. Choosing farm-raised shrimp — often imported — raises questions about quality and also about supporting the local fishing community that operates just offshore.
This isn’t about attacking the business — it’s about transparency and expectations. Many customers assume that a restaurant on the inlet would naturally serve locally sourced seafood, especially when it’s available and world-class. If the decision is cost-driven, that’s understandable from a business perspective, but diners deserve to know what they’re being served.
I hope the restaurant reconsiders this choice and supports local fishermen while delivering the quality that this location and community are known for.
Request to Google: This review is a factual observation about sourcing practices and quality expectations. It is not harassment or misinformation. It reflects my experience and opinion as a customer and should remain visible for transparency.
… moreThis restaurant sits right on the Sebastian River Inlet — an area known for some of the best wild-caught shrimp in the world, harvested just off Florida’s coast. Given that location, I was surprised to learn they are serving farm-raised imported shrimp instead of locally caught shrimp.
For a waterfront restaurant in such a prime fishing area, this feels like a missed opportunity. Wild Florida shrimp are known for their superior flavor, texture, and freshness. Choosing farm-raised shrimp — often imported — raises questions about quality and also about supporting the local fishing community that operates just offshore.
This isn’t about attacking the business — it’s about transparency and expectations. Many customers assume that a restaurant on the inlet would naturally serve locally sourced seafood, especially when it’s available and world-class. If the decision is cost-driven, that’s understandable from a business perspective, but diners deserve to know what they’re being served.
I hope the restaurant reconsiders this choice and supports local fishermen while delivering the quality that this location and community are known for.
Request to Google: This review is a factual observation about sourcing practices and quality expectations. It is not harassment or misinformation. It reflects my experience and opinion as a customer and should remain visible for transparency.
Sheridin Mc Cutcheon
Now renamed Redfish Saloon. Happy Hour drink specials 7 days a week 3-5pm. Half off appetizers M-F 3-5. Daily specials. Variety of entertainment.
… moreRoss Schofield
We went to the River Deck at Squid Lips in Sebastian, FL two nights in a row for happy hour and had an absolute blast! The vibe is awesome, right on the water with beautiful views and a laid-back, fun atmosphere.
On our first night, Connor was our server and he was fantastic, super friendly and on top of everything. The next night we had Madi, and she was just as incredible. Both made us feel welcome and really added to the experience.
The food was great, and the drinks were even better! Happy hour prices are perfect, and even outside of happy hour, everything is still very reasonably priced. Can’t wait to come back again soon!
… moreOn our first night, Connor was our server and he was fantastic, super friendly and on top of everything. The next night we had Madi, and she was just as incredible. Both made us feel welcome and really added to the experience.
The food was great, and the drinks were even better! Happy hour prices are perfect, and even outside of happy hour, everything is still very reasonably priced. Can’t wait to come back again soon!
Keene M
We stopped in on Sunday afternoon for drinks. The was a band playing when Reese came to get our drink order. It’s impressive that a new building has a stage area for bands. Reese was quick and helpful. The atmosphere is quite nice in this brand new facility. There is a beach feel with a huge underwater mural and lots of beach colors. It’s pretty much all outdoor seating with hurricane shutters to close off the majority of the space. The view is obviously spectacular! The menu looks typical for a bar and less extravagant than the over-water location. Mostly appetizers, burgers, sandwiches and poke bowls. We had a great experience and plan to stop back soon to try the menu items.
… moreBryan Barber
The quality of the products used here was fantastic. A lot of the time lower quality things are used and it’s sins are hidden under breading or batter. This was not the situation here. I had the conch fritters sided with an excellent sauce. My main was the fish and chips. The flour on this was so light which translated to not being wrapped up in grease. The tartar sauce had a great flavor and didn’t over power like some do. The fries were seasoned very nice and I found they we’re even better when dipped in the remainder of the conch fritter sauce. I look forward to my next Florida job and try other things here.
… morelaura gibson
Of all the squid lips that there are, this one is by far my favorite. I don’t know why but the food taste better here. The drinks are better here. We frequent this squid lips weekly. I love their cock, fritters, coconut, shrimp, fried shrimp, bacon, wrapped, plantains, and fish dip.
… moreDanielle Brown
Enjoyed such a prime spot on the river for lunch during the week and drinks were great! Not recommended to take a little one as they do not have any high chairs or booster seats, so if you have a little one, expect to struggle the entirety of your meal. Server didn’t make it to our table much at all unfortunately which would have enjoyed a few more stops in to check on things here as well or encourage a few items on the menu.
… moreDan Letbetter
The Bloody Mary is terrible. Menu is pretty light on fresh seafood. The scenery is great but like most places on the water in Florida the seafood just isn’t what it should be. Go to coastal Carolina, coastal Alabama or anywhere coastal on any coast and they embrace and lift up the local seafood Florida places just don’t. This commercialized establishment has bad food and a terrible Bloody Mary.
… moreHumberto H.
This place was not full at all, yet our server was so slow & inattentive! First time here from their restaurant & for whatever reason, the cook had a heavy “salt” hand on the soup & their spicy fries! Inedible, the entire meal was a throw away except for the burger that was ordered in the table. Highly disappointed with the food & service!
… moreVicki Violette
The metal bar stools are the most uncomfortable seats I’ve ever experienced at a bar. I ordered the pretzel, and it was dripping with butter. Never had a pretzel that wet. I squeezed it between 2 napkins before eating it. Couldn’t believe the grease in the napkin.
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