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Reservations are available in person or over the phone. Reservations recommended.
hours |
Lunch
Wed-Sat 11 AM - 2 PM Dinner Tues-Sat 5 PM - 9 PM Sunday Brunch 10:30 AM - 2 PM |
phone |
276-258-5632
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address |
190 East Main Street
Abingdon, VA 24210 |
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EXECUTIVE CHEF/OWNERSTEPHEN GILBERTChef Stephen Gilbert, a native of Abingdon, graduated from Southeast Culinary Institute in Bristol, VA and began a career focused on fine dining in southwest Virginia. Since then, Stephen has developed a clientele that has followed him and continues to follow him wherever he goes. Stephen most notably has been Sous Chef at Bristol Motor Speedway, Executive Chef at Wildflower Bakery, opened Heartwood as Sous Chef, worked at House on Main, and Executive Chef at The Tavern. Stephen’s focuses as a chef are on working with local farmers to develop unique ways to use and market locally produced ingredients. He has done this through demonstrations at local farmer’s markets, teaching classes through Cooking Along the Crooked Road and the College of Older Adults, consulting with community organizations, and building personal relationships with local farmers.
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Local ingredients with a global influence.
Through a love of travel and international culture, Chef Stephen Gilbert has been taking influences from all over the world and creatively presenting them using some of the freshest ingredients from the southwest Virginia area. Beginning in March, Chef Gilbert will open Morgan's, an exciting new restaurant in Abingdon, Virginia that will showcase his vision of local ingredients prepared with international influences. “Experimentation and presentation are the driving points of our cuisine as we create seasonal menus and daily specials that highlight the best flavors and ingredients of that season, as well as allowing for creative explorations of these ingredients, says Chef Stephen Gilbert.”
The ever-changing menu is inspired by local availability and focuses on unique ingredients. The core message is “Old world, new world, whole world" which focuses on using old traditions and recipes blended with new technologies and styles and using the best local ingredients in a seasonal manner while blending multi-cultural influences. Customers will learn about new and interesting ingredients and the cultural influences of these ingredients. New cooking technologies, such as sous vide cooking, will be blended with Appalachian and global cooking traditions. Menus are changed seasonally to allow for utilization of seasonal ingredients and to highlight chef creativity.
The ever-changing menu is inspired by local availability and focuses on unique ingredients. The core message is “Old world, new world, whole world" which focuses on using old traditions and recipes blended with new technologies and styles and using the best local ingredients in a seasonal manner while blending multi-cultural influences. Customers will learn about new and interesting ingredients and the cultural influences of these ingredients. New cooking technologies, such as sous vide cooking, will be blended with Appalachian and global cooking traditions. Menus are changed seasonally to allow for utilization of seasonal ingredients and to highlight chef creativity.