River Run Lodge

At the turn of the century, the Restigouche River was the area where wealthy businessmen had the spirit of adventure. One of those individuals was Sir Isaak Walton Killam (IWK Hospital). A native of Nova Scotia, Sir Killam was considered as one of Canada’s wealthiest businessmen at the time and was among the first Canadians to be part of the famous Restigouche Salmon Club.

In 1911, he acquired the ‘Brunswick Lodge’ in Flatlands, as well as the right to fish many salmon pools on the Restigouche River. Among the influential people of this era who visited the Lodge were the Duke and Duchess of Windsor, local politicians and famous businessmen.
Sir Isaak Walton Killam and his wife, Dorothy, would receive guests in this pristine part of the world, with gardeners, chefs and waiters occupying the eastern part of the lodge. After his death in 1955, the Lodge was sold to various families over the years. Among those were Bensinger, Mill, Poley, Riley, Cormier and now Hackett & Bisson.
The River Run Lodge, the only casual fine dining restaurant in the region, is 15 minutes from Campbellton, NB, and just across the bridge from Matapedia, QC. It is where the relaxed Restigouche River meets elevated traditional dining in a historic fishing lodge built circa 1911.
Join us for a casually sophisticated experience, marrying timeless dishes with inspired creativity. Listen to the sounds of the running river and crackling fire while sipping wine, wrapped in a blanket, surrounded by friends.



House Made Bread & Butter


(V) (VGO)

Arancini & Brie Fondant


Arancini & Brie Fondant topped with honey mustard vinaigrette & served with marinara

RRL Creamy Leek Mussels


RRL Creamy Leek Mussels with a bruschetta finish served with housemade bread (GFO)

Shell Trio


4 Oysters Rockefeller, 6 Grilled Shrimp with mango salsa & 1/2 lb RRL Mussels (GFO)

Beet & Goat Cheese Salad


Beet & Goat Cheese salad served with arugula & lemon vinaigrette (GF) (V)

Crab Cakes


Crab Cakes served with Cajun ranch sauce

Smoked Salmon Fritter


Smoked Salmon Fritter serve with mint dill sauce

AAA Beef Tartare


AAA Beef tartare served on marrow bone topped with cured egg yolk (GFO)

Shrimp Ceviche


Shrimp Ceviche served with guacamole and tortilla chips (GF)

Maple Whisky Scallops


Maple Whisky flambéed Scallops served with pickled fennel and squash purée (GFO)


Honey Mustard Salmon


Honey Mustard Salmon with lemon basil orzo, bacon brussel sprouts (GFO)



Halibut with black lentils, preserved lemon sumac cream reduction & fiddleheads (GF)

Hanger Steak


10oz Hanger Steak with twice baked potato, stuffed cremini mushrooms, blistered tomatoes & shallot sauce (GF)

Mushroom Braised Chicken


Mushroom braised chicken with sweet potato gnocchi & green beans (GFO)

Seafood Pasta


Seafood Pasta (shrimp, scallops, lobster, mussels, halibut) with rosé sauce

River & Sea Fusion


3 crab cakes, 5 maple whisky scallops, 5 grilled shrimp with mango salsa, 4 oysters Rockefeller, 6oz halibut, 6oz salmon, 1/2 lb mussels, blistered tomatoes, fiddleheads, lemon basil orzo

Make Your Turf Surf

20 | 26 | 25

3 Maple Whisky Scallops or 5 Grilled Shrimp with Mango Salsa | 5 Maple Whisky Scallops | 3 Crab Cakes


Chef's Inspiration


"Cake Cutting" Fee | 5 per person
GF-Gluten Free | GFO-Gluten Free Option | VG-Vegan | VGO-Vegan Option
V-Vegetarian | VO-Vegetarian Option



Boss Baby

This is our inspiration. William, who is seen here at sunset at the Tide Head Beach on the Restigouche River, where his mother, Jodi, played as a child with her sisters and has since returned to raise him. His father, Jean-Guy, hails from the Abitibi-Temiscamingue in Northern Quebec, now finds himself living on the north shore of New Brunswick.

Together, as a family, they aim to honour the history of this special lodge by treating guests as family, serving beautiful, casually sophisticated dishes and ensuring the essence of the running Restigouche River is felt while spending a few hours at The River Run Lodge.

Jean-Guy Bisson


Jean-Guy is a Civil Engineer turned piping specialist while working on various mining construction projects in Northern Quebec. Not ever having worked in a restaurant himself, Jean-Guy felt the Lodge was a natural choice and a beautiful project while raising their son, William. William (3) is one of three of Jean-Guy’s sons, Mathieu (27) and Guillaume (25). He takes pride in details but most of all, making sure his family is taken care of, a quality that is essential to taking care of The River Run Lodge Family and Guests.

Jodi Hackett


Originally from Campbellton, NB, Jodi left the region as a young child, always returning (home) to the Restigouche for every school vacation. Once an adult, Jodi had the itch to travel and her father, William (Billy) Hackett, affectionately referred to her as his ‘gypsy traveller.’

Travel and work opportunities took Jodi to locations across the globe, and interestingly, she ended up right back where she started, home.

The River Run Lodge is the type of project she has wanted to take on for years, but it wasn’t until this opportunity presented itself that she felt it was right.

“It just felt right. I worked there -at the former Salmon Lodge- as a summer student years ago. When I re-visited it in the capacity of potential owner, I felt a sense of calm. That’s the feeling that is and will remain at the Lodge: peaceful, calm, and prioritizing spending special time with special people in a special place.”

Open for the Summer 2024 season

Due to technical difficulties, please call 506-753-8004 to verify reservations if 'no availability' is displayed on Opentable application.


Thursday–Sunday 5pm–9pm
First Day of the 2023 Season:June 1st, 2023