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Where the Egopantis hath his lair...and the fireplace has roared for over 200 years. Our tavern dates back to 1740, and Bull Run has been serving the tired & thirsty traveler ever since.

Our Tap Room has been a gathering place for generations. Travelers by horse or stage coach sat by our fireplaces for a meal or a hot buttered rum. Innkeeper Obadiah Sawtelle, known as “the Old Landlord” made them feel so relaxed and welcomed they often pulled off their boots to rest bu the hearth. To this day, our staff specializes in what we call “Boots Off Comfort”.

We encourage you to enjoy the Tap Room’s rustic atmosphere including our 100-year old barrel tables from a long ago cooperage, our unique “Drunkard’s Progress” mural, our cozy fireside couches and horeshoe shaped bar where good food and good fellowship meet. We want you to relax in the authentic atmosphere of this centuries old Tavern. Farm-to-table lunch & dinner served ever Wednesday through Sunday, with nightly entertainment. Sunday Brunch served 10am-2pm.

Executive Chef Stephen Barck


The Bull Run's Executive Chef Stephen Barck has fully embraced the "Local" mission of our busy restaurant, function and concert venue. Chef Stephen develops and oversees seasonal menus sourced from local farms and purveyors, supervises a kitchen staff of 34 and sets recipes and standards for service for everything from picnics to black tie dinners.


The Bull Run has received outstanding reviews from The Phantom Gourmet, Chronicle, 

The Worcester Telegram, The Boston Globe, Howl in Lowell among many others.

CBS Boston/The Phantom Gourmet named Bull Run "One of the 4 Best Places

in New England for Prime Rib."


Prior to taking the helm at Bull Run, Chef Barck co-owned and operated Tables of Content Catering in Boston, MA., a 365-day operation catering weddings, luncheons and corporate dining. Over 13 years, Tables of Content received multiple “Best of Boston” Awards from Boston Magazine and The Improper Bostonian in addition to being the only

Certified Green Caterer in Boston.


Chef Stephen's previous positions include Executive Chef at the upscale Asticou Harborside Inn in Maine and at the Forbes 5 Diamond Mayflower Relais & Chateaux in Connecticut. He was a Banquet Cook at the Four Seasons Hotel in Boston and began his career locally at the Colonial Hilton in Wakefield and the Colonial Inn in Concord, MA.


Chef Stephen is a graduate of Babson College in Wellesley, MA., with a triple major in

Finance, Entrepreneurship & Investments.


Stephen takes great pride in curating beautifully presented, delicious dining experiences for our Bull Run clientele, and he is committed to sourcing food that doesn't have to travel far.

True to our Bull Run “Local” philosophy, Stephen resides in Shirley, MA.,

just steps from the restaurant.


To read our Bull Run Reviews:

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