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RedPoint BBQ | Scenic vistas with locally sourced food

Photo: Dario Ventura
Photo: Dario Ventura
Photo: Dario Ventura
Photo: Dario Ventura

IN THE SHADOWS OF THE RED RIVER GORGE, off the beaten path at the end of a gravel road, is a new restaurant that opened in June, RedPoint BBQ, which owner and chef Dario Ventura describes as different from other restaurants. 

Ventura, who grew up in the family business (Miguel’s Pizza) and is a rock climber like many of his staff, says he was ready to bring something new and different to the table. 

The restaurant, served by Licking Valley RECC, sits on a 100-acre farm with two waterfalls and a fishing lake. Ventura wants customers to use and explore the land when they visit. 

“You can be quite different in your atmosphere as long as the food is good,” Ventura says. 

“A big hit is our Kentucky blackened catfish, which comes out of Lake Barkley,” he says. “The brisket, pulled pork, wings and other meats are smoked in-house.” There’s a Nashville spicy chicken, grilled portobello mushroom and house-made sides. The bar offers cocktails, beer, wine and an extensive bourbon list. 

RedPoint BBQ, 356 Jim Smith Road, Campton, is open Thursday–Saturday, noon until 10 p.m. Wednesday night, 6–10 p.m., is open microphone with bar and appetizers. 

Catch this restaurant next year, as it closes for the season November and reopens in March.

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