See inside the renovated dining room of Berea’s Boone Tavern with its new menu
A Kentucky dining landmark since 1909 has undergone a major renovation and rebrand that highlights its new locally-sourced menu, artwork and furnishings.
The dining room at the Historic Boone Tavern Hotel and Restaurant will reopen July 17 as Crafted at Boone Tavern.
The new concept opens after a four-month dining room renovation, showcasing handmade tables and wall decorations that were made by Berea College Student Craft.
Crafted has a new menu with more of a focus on southern and Kentucky foods, and about 60% is made with ingredients and products sourced from Berea College.
“Crafted at Boone Tavern is more than a restaurant — it’s a celebration of Berea’s rich heritage and innovative spirit,” said Todd Lentz, director of operations at Olympia Hospitality, which manages Boone Tavern for the college. “From farm-fresh ingredients sourced directly from the Berea College Farm to handcrafted decor and furniture created by Berea College students, every detail reflects our deep commitment to local food, craftsmanship and student innovation.”
“It’s a place where tradition meets creativity — and every meal tells and story,” Lentz said.
In 2009, Boone Tavern, which is owned by Berea College, underwent a $11.3 renovation, part of which included the restaurant. But General Manager Melissa McGuire said it was due for another rebrand.
“We definitely wanted to change it up, make it warmer, make it more inviting,” said McGuire.
What’s new at Boone Tavern’s restaurant?
▪ For the first time, Boone Tavern now has a full-service bar with a lounge area. Part of the old dining room was taken to make the new bar, which features a new wine list, a bourbon and craft cocktail menu and draft beer. There will also be a small bar menu of food items.
“You wouldn’t believe the people who come in looking for the bar atmosphere because they’re in Boone Tavern, because a lot of people associate tavern with a with a bar, but it’s going to be a nice change,” said McGuire. “We’re hoping that some of the locals will start to come in and have a great place to have a drink after work and a great meal.”
▪ The newly decorated dining room features fresh paint, new chandeliers, red leather booths, marble tables and tables made by Berea students. On the ceiling there’s subtle artwork of real trees pictured throughout campus. The original herringbone wood floors have been redone and the walls are filled with artwork by Berea students. Pieces like quilts, brooms and more on display in the restaurant can be purchased at the Log House Craft Gallery or Berea College Student Craft accepts custom work requests.
▪ Crafted has a new private dining room, located in what was the Frost Cafe, its coffee shop.
▪ Boone Tavern will open everyday at 7 a.m. with breakfast, lunch and dinner and have a bar menu that will be available between those service hours. The restaurant says the highlight of the breakfast menu will be the buckwheat banana hotcakes.
What’s on the menu at the dining room at Boone Tavern?
Chef Kyle Klatka, who previously owned Oscar Diggs and the Gastro Gnomes Food Truck, says the new menu is about 90-95% different.
“No more Mahi fish tacos, no more fried avocados, buffalo cauliflower,” said Klatka. “It really wasn’t Kentucky style. It’s more like chicken and dumplings now and hoe cakes and fried chicken, and trying to do more of a Southern comfort food with Kentucky flair.”
One important item still remains at the farm-to-table restaurant: the complementary spoonbread.
“We have changed up a little bit about in the way that we’re serving it,” said McGuire. “We’re making it fresh for each guest as they come in and then they’ll have their own portion delivered to the table.”
Klatka says farm-to-table menu highlights include the Berea College Farm Burger ($19), where the only ingredient that does not come from the school is the cheese.
Other new dishes that utilize the college farms are the Local Crispy Mushrooms ($23) and the Grilled Watermelon Salad ($15) which is made by compressing the air out of red, pink and yellow mellons.
“It just makes it super, juicy, and leave that for about 24 hours,” said Klatka. “So when I take it out of the compressor, I grill it and caramelize the watermelons, and I just cut it up, and then I throw it together with some leftover heirloom tomato vinaigrettes and just toss that all the different colorful watermelon inside of it with fresh herbs and feta.”
For dessert Klatka has tapped into the history of the hotel, using cookie recipes he found from a 1950s Boone Tavern cookbook.
“I want people to walk away from the restaurant thinking ‘that’s how Kentucky food is done,’” said Klatka.
Crafted at Boone Tavern
Where: Restaurant at Historic Boone Tavern Hotel and Restaurant, 100 S Main St. North, Berea
Hours: 7 a.m.-9 p.m. Sun.-Thur.; 7 a.m.-10 p.m. Fri.-Sat.
Online reservations: boonetavernhotel.com/dining-events/boone-tavern-restaurant
This story was originally published July 15, 2025 at 5:00 AM.
