River and Rail: a touch of the big city with a local flavor base

Chef Brad Andries is from a small community in Louisiana and cut his teeth in New Orleans kitchens. He recalls the rich and diverse food culture of his home, the hyper local recipes that dot the state, and those special dishes that his family made, which remind him of home.

When Frank and Leah Foley, originally from Columbus, were ready to raise a family, they looked back to Columbus as the town with the right kind of culture in which to raise children. Brad and his family were ready for the same. Combining their experiences and passions for the business, the opened River and Rail, in February of 2017, bringing a little bit of the big city to town.

With a focus on farm-to-table ingredients, sourced from local and regional producers, including White Oak Pastures, Brad’s dishes showcase southern and Louisiana classics with interesting twists. The blue crab gumbo is served over potato salad, the way his grandmother made it, and the result is a rich, refreshing bowl. Louisiana alligator tail meat is remixed with General Tso glaze. With venison osso buco, roasted quail and many more, you’ll want to share.

“I cook what I love,” Brad says of his menu. His dishes for him recall memories of his grandmother, and he loves helping other make new memories over his food.

River & Rail’s focus on local products extends to the bar. You’ll find Red Hare and Omaha Brewing Company beers on tap, and Richland Rum is featured behind the bar. You’ll also find twenty varieties of rum, tequila’s galore, and a well-stocked bar all around. They offer regular specials on martinis, draught beer and delicious chargrilled oysters.

In addition to dinner hours, River and Rail is open for lunch Tuesday through Thursday, and for brunch on Saturday and Sunday (their classic bloody Mary is to die for). They are also hosting a New Year’s Eve Party; call ahead or stop by the restaurant for tickets before they’re gone.