During my recent trip to Shelby County, Kentucky, I kicked off my first evening with dinner at the Old Stone Inn. While I was excited to see the rebirth of the restaurant and property under the direction of Chef David Danielson of Churchill Downs, I left with more — a satisfied culinary palate & an even deeper appreciation for deep-rooted Kentucky history.
It would be an injustice if I didn’t share some of the history behind the property. In 1792, stone was brought into Simpsonville to construct the homestead of Mr. Fleming P. Rogers. Upon selling the house (of which he never resided in, ironically), the property morphed into a landmark Kentucky destination: The Old Stone Inn.
When a property and a legacy has subsisted for such an expansive time frame, it is my opinion that it speaks for itself. However, I will note this: as a fan of architecture, historic estates, and antiques, there’s nothing that I love more than seeing the tradition being honored in modern times. It hurts me – literally – to see history erased. To my delight, the Old Stone Inn — after all of these years — boasts the same charm that it has for decades. The original floors are in tact, some of the furnishings remain, and the small details are, to understate, captivating.
It doesn’t get more southern than that, y’all.
The best part? You get to enjoy the history while simultaneously savoring delicious food + libations.
When reflecting on their food, it’s certainly a South of the Mason-Dixon approach — but, a refined one. They’ve mastered the classics, produce according to the local bounty; reigning from a Kentucky farm family myself, I believe that there’s nothing more traditional to our Commonwealth than farm-to-table methodology. It’s a way to respect our region, to be sustainable, and to support local farmers and families. The essence of food is just a little sweeter when it’s from local soil, don’t y’all think?
Now — what I ordered!
This was a sampling of the Frondosa Farm Mushroom Ravioli (which has since debuted), which boasts English peas, a Brandy Cream Sauce, and Parmesan. It is as amazing as it looks & sounds – maybe even to a greater extent, if that’s possible.
Pear & Blue Cheese Salad: Pickled pears, Kenny’s Blue Cheese, Baby Spinach, Frisée, Late Harvest Riesling Vinaigrette. This was a fantastic starter, y’all.
My main course was a delicious serving of Trout, a dish that I don’t avidly see on menus. It was light, flavorful, and received two thumbs-up on my end!
Last, but certainly not least, the Appalachian Stack Cake. This is one of my favorite desserts and is iconic in both Eastern and Southern Kentuckian culture. I grew up eating them – and, needless to say, they are a labor of love. I was delighted to see this on the menu, for it is somewhat of a waning art. Their take paid tribute to the classic, yet elevated it in true Old Stone Inn fashion with a Rosemary Brown Butter Ice Cream. Can I get a “Hallelujah, Amen!”?
Also, don’t leave the property empty-handed (because Lord knows you won’t have any leftovers!) — in the lobby, be sure to check out their canned goodies! While there are plans to expand this line, you’ll still be sure to find a unique hostess gift, food to try on a night in, or the perfect addition to your pantry!
You can visit the Old Stone Inn at 6905 Shelbyville Rd. Simpsonville, KY 40067 — be sure to tell them that I sent ya!
As always: Happy Eating, Happy Traveling, Happy Living!
Y’all come back now, ya hear?
FTC: This is a commissioned post; however, as always, all opinions are my own.