An Elegant Dining Experience in Berea, KY
Join Us in the Dining Room
The Boone Tavern Dining Room embraces southern hospitality. The Berea Restaurant’s cuisine celebrates quintessential Kentucky tradition through innovative preparations and flavors.
Executive Chef Jeffrey Newman, a native of Lexington, Kentucky, studied at the Culinary Institute of America in New York. He uses a fresh approach, farm to table, with a style that is described as New American, but still makes room for historical favorites like “Chicken Flakes in a Bird’s Nest” and the world famous “Spoonbread.” Start your day with a hearty better than home-cooked breakfast and Boone Tavern Signature Coffee. Lunch offerings include a variety of salads, unique sandwiches, hot entrees and homemade desserts especially prepared by our Pastry Chef. Evening dining offers an array of delightful appetizers, freshly made salads, unique entrees, daily features and desserts.
Boone Tavern won The Duncan Hines Excellence in Hospitality Award in 2003. The prestigious award is named for restaurant critic Duncan Hines whose name is still associated with excellence in fine dining and who included Boone Tavern consistently in his travel and restaurant guide books. Boone Tavern continues to be recognized locally and nationally for excellence in flavorful cuisine and service.
Dining room attire is tastefully casual and reservations are required for groups and recommended for evening meals.
Boone Tavern is committed to using locally grown and "Kentucky Proud" ingredients, many of which comes from the Berea College farm.