Rustic. Urban. Food.


The harvest and season drives and varies our menu daily.  



No reservations, walk-in only.  We do accept call ahead seating on the weekend.  Call before you arrive and we will add your name to our waitlist!

The harvest and season drives and varies our menu daily.  

Open Dinner first Wednesday of the Month for "Meat and Three" Skillet style



Wednesday 28th Lunch Menu

Soup and Sandwich 

Mushroom Barley

Dried porcinis, Italian barley, braised beef flanken, fresh thyme and sage.


Black Walnut & Heirloom Squash 

Local Blue Hubbard squash, Athens county black walnuts, sage, sherry vinegar.


Spicy Tomato

San Marzano tomatoes, smoky habanero, basil whipped Cloverton.


Griddled Cheese

Laurel Valley Creamery Jalapeno Country Jack on griddled country white; served with a simple salad and a cup of soup.


Goetta and Egg

Griddled Cincinnati style goetta and soft scrambled eggs with mild cheddar on rustic country white with grainy mustard.


Farmland Croque Madame

A knife and fork sandwich of pulled house smoked heritage pork shoulder layered on griddled country white with pickled red onion, sharp Laurel Valley Highlander, a fried local yard egg, and a farmhouse cheddar fondue.


Patty Melt

Ohio proud grass fed beef, ground just for us, on griddled country white with Laurel Valley Highlander sharp cheddar, and an onion - mustard seed  marmalade.


Skillet Burger

Bluescreek Farm pastured beef, ground just for us from bottom round, short rib, and brisket. Today's burger is served on a griddled sesame roll with farmstead cheese, Skillet sauce, and peppery arugula.  Add a fried local yard egg for $ 1 more, or cherrywood smoked bacon for $ 2 additional...


Brunch for Lunch

Pork Belly Gravy and Biscuits

All the crispy ends of our braised pork belly rendered down in a pepper veloute with two buttermilk "bird's head" biscuits and soft scrambled eggs.


Farmstead Cheese Omelette

Laurel Valley Country Jack, served with a simple salad of Swainway Urban Farm pea sprouts. 


Steak and Egg

Porcini dusted bavette steak served on a tartine of grilled pan levain and garlic - herb Cloverton; crowned with two fried local yard eggs and braised urban farmed shiitake and oyster mushrooms.


Veal Grillades and Grits

Sautéed "raised right" baby beef (rose veal) medallions finished in a rich veal demi with tomato, thyme, and bay leaf. Served over Shagbark Mill cheesy grits with a poached local yard egg.


Brisket & Brussels Hash 

House smoked grass fed brisket hashed with crushed fingerlings, caramelized sweet onion, and cast iron charred brussels; served with a poached local yard egg and a mustard and horseradish pan gravy.


Lunch Special

Jacked Up Mac (SPICY)

Cavatappi, bechemel, spicy Laurel Valley Country Jack with smoked habaneros, farmstead cheddar, Canal Junction Burr Oak, and buttered crumbs. Add house smoked grass fed beef brisket for $ 4 more...


This and That 

Duck fat roasted fingerlings with rosemary and sage.

Shagbark Mill organic stone ground white cheddar & thyme grits

Cincinnati style Goetta; Ground pork cooked with sweet onion, spices, and pin oats, formed into a loaf, sliced and fried until crisp; with a side of Ohio maple.

House smoked not too spicy andouille sausage

Double smoked cherrywood bacon

Biscuit and Gravy; A split and griddled "bird's head"  biscuit with today's gravy.


What Nots

Today's Scones; Blueberry lemon curd or Bacon cheddar.

Warm Apple Crostata; Athens county Mutzu apples, whiskey eggnog, whipped Snowville cream.