From chef Matt Jennings: “Northern hospitality and Southern ingenuity is what the River Run preaches. Indeed, this cramped ‘scratch’ restaurant in Northern Vermont, accomplishes both quite well. Chef and owner Jimmy Kennedy, originally hails from Brewer, Mississippi and he brings a ‘good old boy’ approach to his Southern-inspired food in this northern of northernmost kitchens.

Opened in 1991, the River Run has since moved locations (albeit right next door) to its original creaky floored, mill village, low ceilinged mess hall. The new space is not unlike its predecessor- worn wooden tables, mismatched chairs and ‘Vermont country flair’ abounds and delights. Once a student at the nearby New England Culinary Institute, I would commonly make River Run my spot with friends to feed the hangover monster and set our days off right- fancy home fries with scallion, Vermont cheddar, paprika and chili, blissful biscuits and chunky sausage gravy, jalapeno grits, or even fried catfish or a homemade corn dog.

Lunch offers the best of River Run BBQ (one of Jimmy’s favorite techniques- and rightly so for any southern fella), offering items like juicy pulled pork, steaming hot hushpuppies, fried dill pickles, tender ribs, red beans and dirty rice.

North meets south. Perfectly pleasing prices. Come hungry, watch the restaurant’s funky old smoker billow out sweet smelling clouds and wait for a table. Like what you’ve found? The River Run also offers a select line of BBQ sauces, relishes, homemade ketchup and other condiments to help turn your home attempts into a suitable substitute until you are able to come back.”