Fine dining at Boone Tavern's restaurant in Berea, Kentucky has drawn much international acclaim. The Duncan Hines Excellence in Hospitality Award was presented to Boone Tavern 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 the historic dining room at Boone Tavern consistently in his travel and restaurant guide books. Menu favorites like "Chicken Flakes in a Bird's Nest" and the well loved "Spoonbread" are fixtures in the restaurant. Dining room attire is tastefully casual and reservations are required for groups and evening meals. Boone Tavern also works in tandem with Berea College utilizing the Student Labor Program to staff the hotel and provide fresh produce from the college farm. Students work 10-15 hours per week while carrying a full academic load. Since 1855, all of Berea's 1500 students are employed in one or more of the 140 work areas at the college.

Guests can now experience the next chapter of the historic hotel's heritage at Crafted at Boone Tavern, the reimagined restaurant now serving a premier selection of Kentucky bourbons, craft beers, and fine wines alongside award-winning cuisine.

Crafted at Boone Tavern
Crafted at Boone Tavern features the legendary Spoonbread alongside a reimagined menu of 'Kentucky Proud' cuisine. By partnering with the Berea College Farm and regional vendors, the Chef creates seasonal dishes with the freshest local ingredients. Featuring a premier selection of fine wines, craft beers, and world-class Kentucky bourbons, Boone Tavern Hotel offers a complete dining experience in the heart of Berea. Open 7 days a week.