An Autumn Dinner at The River and Rail

Dinner and drinks from on of the surprisingly sturdy, spacious, and comfortable high top tables at The River and Rail

Dinner and drinks from one of the surprisingly sturdy, spacious, and comfortable high-top tables at The River and Rail

It’s a very busy Saturday evening and I know it’s not just us. You can feel the frantic hustle and bustle in almost every area of the city. And why wouldn’t you? It is, after all, the final weekend before the biggest food holiday of the year: Thanksgiving.

The truth is, James and I have been busier in the past 3 months than we have been in recent years and we are primarily just looking forward to quiet inboxes as we feel the silence sink in, James looks over at me and states “You know I don’t crave things often but you know what I’m craving tonight?” and before I can even guess he proclaims “The Salumi Board at River and Rail.”

Score!

Now, we know better than to expect to dine at R&R without having made a reservation. Sure, there is the very popular bar and the three high tops at the front of this southern bistro but there’s nothing like enjoying dinner at one of their spacious tables but surely those have been spoken for tonight. Luckily for us, we called ahead and asked if there were any high tops available. Much to our amazement, Devon informed us that one would be opening up in about 20 minutes. “Score! Let’s walk the dogs and hop in the car!” I yell out with excitement as I end the call.

The warm and inviting lights shine through the enterance at The River and Rail.

When we walk through the all too familiar doors at Chef Aaron Deal’s The River and Rail, our worries melt away. If there is anything we can count on it’s that this southern bistro will deliver on it’s promise of delivering “rustic, regional cuisine with many items made from scratch in-house, like house-cured meats, house-made condiments and pickled vegetables.”

On arrival, we are immediately greeted and seated with a warm smile. Devon walks over from the open concept kitchen— adorned with canned produce and hanging cookware— where she’s been studying the line where Luke is working hard alongside the rest of the crew and under the watchful eye of Chef de Cuisine Tyler Thomas and greets us in an inspired 90s throwback outfit that gives us all the “Clarissa Explains It All” vibes. The always flawless outfit aside, she’s sporting a high pony, so we know she means business. Soon there after we get receive a fun greeting from Allison and Jess before receiving a big warm hug from Leah. Nexus is behind me shaking up one of his hand-crafted cocktails at the bar. This has truly become our Cheers, where everybody know your name (and that we take our charcuterie board with a scoop of pimento).

It ain’t out first Rodeo

I find it important to note that this is not our first time at The River and Rail. It’s just one more fantastic visit of many great ones we’ve had. It is our beloved spot and this piece is written with all the biased. Let’s be real though, the team at R&R have had enough chances to ruin their appearance in our eyes and have consistently failed to do so which says a lot coming from a person who will completely right off a place for many months after once bad experience. The truth is, R&R delivers on a few things consistently: 1. Exceptional Locally Sourced Fool, 2. Expertly crafted cocktails, 3. Extraordinary Service.

Let’s dive right in…

Order all the drinks.

You can’t do R&R with out their craft cocktails like the Drug Mule (left) or the Derby Fizz both hand crafted by Nexus Watts at The River and Rail

Get the Salumi Board!

The Salumi Board at The River and Rail is a favorite of ours. It’s seasonal, of course, and the meats vary from head cheese to pork belly, and kielbasa to cured tongue and a persona l fave: chicken liver mouse. Get it with a scoop of pimento cheese!

Share Some Starters and Salads

If you’ve got the budget and stomach for it, I believe an essential part of experiencing this fine eatery is sharing some starters and salads. It’s even worth sharing an entree after if need be. You can’t go wrong with the oysters on the half shell or the spicy pork rinds with pimento cheese. Some of our seasonal favorites are the beef tartare, the sweet breads, and the heritage pork ribs.