About the Restaurant

About the Restaurant

Two Rivers was founded by Johnny Stewart in 1996. It is now owned and operated by Johnny and his two children Bailey and Cheyenne,. Two Rivers originally opened in a log cabin building on the opposite side of I-55 from which it is now located. Two Rivers moved to its new location in 2001 where it is currently located.
The name for the restaurant came from a book that was published about the history of Madison County and is entitled, “The Land Between Two Rivers”. The book was so named because the northern boundary of the county is maintained by the Big Black River and the southern and eastern boundaries are maintained by the Pearl River. Because Johnny is a fourth-generation resident of Madison County and because of the county’s rich history, he so named it “Two Rivers”.
Since opening in 1996, Two Rivers has grown and expanded its services to offering a full banquet facility located next door, and it caters everything from wedding rehearsal dinners to private parties. It has its own kitchen facilities so that any item can be prepared for any type of event. Off-site catering up to 100 miles is also offered.
We would like to extend an invitation for you to join our email club. Offers are sent out for birthdays and monthly price specials. Please ask your server for a slip to fill out.

About the Menu

First, I would like to thank you for allowing us to have the opportunity to serve you. I am in charge of the menu development, as well as, the management of the daily kitchen operations. Our fresh fish and other seafood items arrive daily from the Port of New Orleans. This ensures that we can provide the freshest fish possible and can change our nightly specials to introduce new and different seafood options. Our catfish is pond raised Heartland brand from the Mississippi Delta. I have a degree in Animal Science, and prior to opening Two Rivers, I was heavily involved in the cattle business. With beef and fish being my favorite foods, I am well aware of what the best is and how it needs to be prepared. We use only certified Angus beef. This beef is held to a higher standard than other beef as it meets all the requirements for marbling and flavor that the palate enjoys. We also try to cut all steaks to a certain thickness to ensure they can be properly cooked. We now offer a béarnaise sauce to complement your steak. This sauce is made from scratch nightly. If you’re looking for a value menu item, try the 1lb hamburger steak. We grind this hamburger daily from trimmings off our steak cuttings. It is a great value and is sure not to leave you hungry. We appreciate you dining with us tonight and hope that everyone leaves happy and fully satisfied.