Dining Experiences
Restaurants In Sewanee TN
Indulge in breakfast favorites at eighteen58, savor Sunday brunch in McCardell Hall, kick back with scratch-made cocktails and Southern delights at Shakerag, or grab a bite on the golf course at Green's View Grill. No matter what sized appetite you’re bringing to the table, we have savory dishes and sweet drinks to satisfy your cravings.
Serving a menu of casual comfort food with unexpected presentations, Shakerag offers a relaxing retreat for lunch or dinner. We present tempting fare like pan roasted chicken and dry aged ribeye, accompanied by scratch-made cocktails and unique wines by the glass or bottle, in a swanky atmosphere fit for entertaining. Sunday - Thursday | 4:00pm–10:00pm Friday – Saturday | 12:00pm–12:00am Serving breakfast daily, eighteen58 provides an elevated yet warm dining experience. From breakfast classics like Eggs Benedict, to signature dishes like Shrimp & Grits, you are sure to feel satisfied from our variety of rich and savory offerings. Daily Breakfast | 6:30am–10:30am From libations and spirits to farm fresh fare, experience the new Green’s View Grill located at the Golf Lodge. Open for lunch and a daily happy hour, there’s always a good time for fellowship and fare at Green’s View Grill. Tuesday - Sunday | 11:00am–6:00pm Happy Hour | 4:00pm–6:00pm Closed Monday
For Lunch, Dinner & Drinks
Hours of Operation
For Breakfast
Hours of Operation
On the Golf Course
Hours of Operation
Meet the Chef
Chef Cox brings a wealth of experience to the Sewanee Inn team. He joined us from Baltimore, Maryland, where he previously served as Executive Chef at Hotel Revival, Executive Restaurant Chef at The Elkridge Club, and Chef de Cuisine at Kimpton Hotel Monaco.
“Food, cooking, and service have always been true passions of mine,” said Chef Cox. “As a child my family would spend the summers working on my grandmother’s family farm in rural North Carolina. I had the rare opportunity to see the entire process of seed to fork since the age of five, and it is upon that foundation that I find myself where I am as a Chef today.”
