“Founder John Rivers first established his barbecue empire in Winter Park, Florida, in 2009 — but he’ll tell you it was never designed as a restaurant. Instead, it was Rivers’ “barbecue ministry,” hosting cookout fundraisers to help those in need. After several years of large-scale events supporting local schools, churches, and charitable organizations, the 4 Rivers Winter Park restaurant was born. Today, 4 Rivers has been featured in publications including Bon Appétit, Saveur, Food & Wine, and Southern Living for its cross-regional approach to barbecue. The restaurant is best known for its specialty: the signature 18-hour smoked Angus brisket. The fast-casual setup carving station also allows you to select cut-to-order meats served platter-style or as customizable bowls and burritos with options like pulled pork, chicken, and burnt ends (there’s a vegan version, too) and Texas sausage. Pair them with any of the 16 mix-and-match sides. They are made fresh daily and include barbecue beans, baked cheese grits, fried okra, collard greens, and smoked jalapeños.”

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