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Liz Long
Rodney Makes Sangria
River & Rail Sangria
The Kitchen
Rodney's Manhattan
River & Rail Basil Manhattan
River & Rail Bar
Chef Deal
R&R Deviled Eggs
Rappahannock Oysters
R&R Burger
R&R Squash Soup
R&R Sweet Potatoes
R&R Kitchen
Bartender Rodney begins making the sangria. First: lining the rim with lemon juice to get that sugar to stick!
Rodney pours the sangria - yum!
An open kitchen is always fascinating to watch as they prepare patron's meals.
Foggy Ridge cider, brown sugar cinnamon nutmeg simply syrup (yes, that's all one thing), a squeeze of OJ and white port make up the delicious River & Rail Sangria.
Rodney gets to work on JLo's Basil Manhattan
Basil muddled with bourbon and simple syrup make this basil Manhattan customer-approved.
The fully stocked bar has plenty of options for those who might not be brave enough just yet for the unusual drink menu.
Forgive the blurriness, but Chef Deal's Southern hospitality was a feat to witness in a crowded, happy restaurant.
These eggs made even the "Deviled Egg Connoisseur" weak in the knees.
Rappahannock Oysters are a favorite staple on the starters menu.
The burger - a specialty only at the bar - lasted about five minutes on the plate before a magic disappearing act.
The squash soup was unbelievably thick and creamy; a terrific dish for the cool autumn evening.
The Beauregard sweet potatos with garlic were so delicious.
That kitchen moves incredibly fast given the amount of pleased patrons on Friday evening.
River and Rail - A Preview
Copyright: Leisure Publishing, 1974
