Restaurants

The Barn at Blackberry Farm

Housed in a turn-of-the-century bank-style barn located in the center of our Farmstead, the James Beard Award-winning restaurant offers multi-course menus rooted in Appalachian ingredients from around the region as well as farm products harvested just a few feet from the front door. Alongside the antique-style linens, custom chairs, and sterling silver is a style of cuisine that is more formed and delicate, and expresses the essence of our food from the Farm and the South, though not necessarily “Southern food.” Complementing the cuisine is our James Beard and Wine Spectator award-winning wine program offering more than 9,000 different selections housed in The Barn Wine Cellar. The Barn’s bar program also boasts an impressive spirits list with over 300 whiskies and brandies available, many of which are simply unattainable outside of Blackberry Farm.

Dining at The Barn

Dinner at The Barn is an elevated experience where guests look forward to dressing up. Jackets are strongly preferred. Suits, dress pants, skirts and dresses are great options.

A few tables are reserved for outside guests by reservation, however, due to increased occupancy we are limited in available dining reservations for non-hotel guests.

Sample Dinner Menu Beverage Menu Reserve as Outside Guests

Dinner in The Barn at Blackberry Farm® is available to guests age 10 and older with a reservation.
Reservations may be made during the 6:00pm and 8:00pm hours.

Wine and Food

Dinner at Blackberry Farm

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Executive Chef at The Barn

Cassidee Dabney

Gardening, canning, and cooking were an ever-constant happening for Cassidee Dabney growing up. As the daughter of a wildlife biologist in the Forest Service, Cassidee moved from National Forest to National Forest. Spending her summers in the family garden, Cassidee anchored her palate with the fresh flavors of seasonal ingredients harvested at their most expressive moments. Her passion for food led Cassidee to a career in the culinary field. A graduate of the New England Culinary Institute, Cassidee’s diverse background includes stops in Germany, Boston, Atlanta, Hawaii, Arkansas and Wyoming, most of which was spent working for the Four Seasons. Cassidee came to Blackberry Farm in 2010 as a Sous Chef before working her way up to Executive Sous Chef. In 2015, Cassidee was named the Executive Chef of The Barn at Blackberry Farm®. Cassidee’s team prepares beautifully served multicourse menus of the farm’s signature Foothills Cuisine®, inspired by seasonal, farm-fresh products and produce grown in a garden a short walk away from the Barn. The Barn has been recognized as one of the top restaurants in the South and hosts the 2014 James Beard award for Outstanding Wine Program and the 2015 James Beard award for Outstanding Service.

During her time at the helm of The Barn, Cassidee has earned exciting accolades in the industry, including being recognized as a nominee for the James Beard Awards Best Chef Southeast in 2018, 2019 and 2020. Other media milestones include cooking on the TODAY show, being featured on the cover of Art Culinaire and appearing in Food & Wine.