The Hive showcases chef and Arkansas native Matthew McClure's unique take on the culinary identity of his home state. Chef McClure has been named Semifinalist for the James Beard Foundation Best Chef South in 2014, 2015, 2016 and 2017. His longstanding and outspoken commitment to support local farmers and purveyors has cemented his position as a notable champion for Arkansas’s burgeoning culinary renaissance.
Loved by locals and visitors, Metropole was named among Bon Appetit's Top 50 Best New Restaurants in 2013 and listed among Top 10 Restaurants by Cincinnati Magazine. Located at 21c Cincinnati and led by chef Jared Bennett, Metropole's menu focuses on dishes cooked in a custom-built wood-burning fireplace. A showcase for the region’s sustainable farmers and producers, Metropole’s ever-changing menu features hearth roasted meats, fish and vegetables; grains; and house-made charcuterie.
Names one of the Triangle's Best Restaurants in 2017 and recognized for the Best Cocktails by Durham Magazine in 2016, Counting House at 21c Museum Hotel Durham showcases executive chef Thomas Card’s commitment to local, high-quality ingredients, celebrating North Carolina’s rich heritage of fresh seafood, and featuring a variety of rotisserie cooking and roasting techniques.
Executive chef Joe West’s menu is an intentional throwback to mid-century modern, American classic cuisine – a contemporary nod to this beloved restaurant’s storied past. His approach is humorous and thought-provoking, with inspiration drawn from a career of exacting work among a number of some of the most meticulous kitchens.
Opened in 2016, Lockbox at 21c Museum Hotel Lexington is helmed by Executive Chef Jonathan Searle. Searle is committed to sourcing local, high-quality ingredients from around the Bluegrass region and uses thoughtful yet simple preparations and cooking techniques in a contemporary setting.
Proof on Main
Dine in an art installation. Proof on Main was recently transformed by artist duo Fallen Fruit with site specific commission that celebrates people and place using research and materials sourced from the community. While the environment has been transformed, Chef Mike Wajda continues Proof's great culinary tradition, with menus that pay homage to local farmers, artisanal producers and sustainable agriculture. The bar is a local favorite, featuring 75+ Kentucky Bourbons.
Gray & Dudley
Celebrating Southern sensibilities, the menu at Gray & Dudley is a reflection of executive chef Rob Newton’s Arkansas roots, informed by his travels abroad and influenced by the diverse immigrant communities across the region.
Located at 21c Museum Hotel Oklahoma City 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, in an art-filled, communal setting that honors the building’s industrial roots.