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Restaurants + Bars

Dine with art

21c Museum Hotels was founded by Laura Lee Brown and Steve Wilson, contemporary art collectors and preservationists, committed to bringing works of art to the public through innovative exhibitions and programs that integrate contemporary art into daily life. In addition to the art of today, hospitality and sustainably raised heritage and local foods are among the couple’s greatest passions.

21c operates six hotels and a diverse roster of restaurants. Each property’s chef driven restaurant has a unique point of view, and is as much a part of the community as it is the hotel. The food and beverage program at 21c is led by Sarah Robbins, Chief Hospitality Officer, who ensures the seamless relationship between each hotel and its restaurant. Sarah joined 21c as a founding partner after launching several new concepts for Myriad Restaurant Group as Project Director and Lead Trainer; she also managed New York’s Tribeca Grill. Sarah and the 21c Museum Hotels team oversee the development process from design and construction to branding, chef selection and menu development. Once open, the 21c team continues to collaborate with each restaurant.

Proof on Main
Proof on Main, 21c Louisville

Mike Wajda's exciting, accessible menus showcase the bounty of the Ohio River Valley at this Urban Bourbon Trail destination.

> Learn more + meet the chef
> Visit Proof on Main
Metropole
Metropole, 21c Cincinnati

Led by chef Jared Bennett, the restaurant’s menu focuses on dishes cooked in a custom-built wood-burning fireplace.

> Learn more + meet the chef
> Visit Metropole
The Hive
The Hive, 21c Bentonville

The Hive showcases chef and Arkansas native Matthew McClure's unique take on the culinary identity of his home state.

> Learn more + meet the chef
> Visit The Hive
Counting House
Counting House, Durham, NC

The menus at Counting House celebrate North Carolina's rich heritage of fresh seafood, and feature a variety of rotisserie cooking and roasting techniques using local, high-quality ingredients.

> Learn more + meet the chef
> Visit Counting House
Lockbox
Lockbox, Lexington

Lockbox showcases a commitment to Kentucky's craft purveyors, high-quality seasonal ingredients, and thoughtful – yet simple – cooking techniques led by Executive Chef Jonathan Searle.

> Learn more + meet the chef
> Visit Lockbox
Garage Bar
Garage Bar, Louisville

Garage Bar serves up pizzas from a wood-fired brick oven, hand built in Naples, Italy, as well as a selection of regional country hams, freshly shucked oysters and Southern specialties, with an emphasis on fresh, local ingredients.

> Visit Garage Bar
Cocktail Terrace
Cocktail Terrace, 21c Cincinnati

Open seasonally, the rooftop hotspot offers creative cocktails courtesy of the team at Metropole, and stunning views of downtown Cincinnati.

> Visit Cocktail Terrace
Mary Eddy’s Kitchen x Lounge
Mary Eddy’s Kitchen x Lounge, Oklahoma City

Located in the former Ford Motor Company Assembly Plant, Mary Eddy’s Kitchen x Lounge showcases executive chef Jason Campbell’s bold and eclectic take on New American cuisine.

> Learn more + meet the chef
> Visit Mary Eddy’s Kitchen x Lounge

21c Museum Hotels has developed relationships with top media and industry influencers. Our restaurants and chefs are regularly featured in the pages of a variety of national lifestyle and epicurean publications including EsquireBon AppetitFood & Wine, Saveur and GQ. In addition to media outreach, 21c proudly works with a number of strategic partners and key industry influencers including chefs, organizations and events such as Southern Foodways AllianceJames Beard FoundationOutstanding in the FieldShare Our StrengthStarChefsCincinnati Food + Wine ClassicAtlanta Food & Wine Festival and Music City Food + Wine Festival.
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Interested in a career?

Want to join the 21c Food & Beverage Team? 21c Museum Hotels is a growing company that employs over 500 people across all properties and restaurants. There are many opportunities, with tremendous growth potential, available now for both seasoned hospitality and culinary professionals and those new to the restaurant industry.
> View job postings

“An innovative concept with strong execution and prompt and enthusiastic service.”
– Pableaux Johnson, New York Times

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