about 1833 Restaurant in Oberlin
1833 Restaurant, our Oberlin Ohio Restaurant at The Hotel at Oberlin offers seasonally inspired menus showcasing locally sourced ingredients and regional artisan products. Of the restaurants in Oberlin, at 1833 Restaurant you'll find a cool atmosphere, unique beverage selections, and a friendly staff making it the ideal gathering spot for colleagues, family and friends.
Serving lunch and dinner, 1833 is open year-round and welcomes both hotel and public guests to enjoy dining overlooking historic Tappan Square at our Oberlin, Ohio Restaurant.
One of the choice restaurants in Oberlin, 1833 is perfect for any larger gathering you may have coming up. Larger parties are invited to reserve our Private Dining Room, for parties of nine to twenty. The Private Dining Room offers a seasonally changing Chef's Tasting Menu.Larger gatherings of up to 45 guests may inquire to reserve the entire restaurant space for private events.
1833 Restaurant Now Open
Chef Barnhart's COOL | CRAFTED | CLASSICS are back - available for take out or dining in
Beverages are now available for Take Out!
Please click below to learn more about how we are keeping you and our team mambers safe
Brunch at 1833
Brunch is every Saturday and Sunday from 9am to 2pm.
Come join us to try Gran-ma's French toast or the delicious steak and eggs
Chef Jim Barnhart
Our Chef Jim Barnhart.
A native of surrounding Lorain Country, Executive Chef Jim Barnhart creates the vision for The Hotel at Oberlin's 1833 restaurant, named for the year both the college and town were founded.
In assuming his role at the culinary helm of this exciting new restaurant in Oberlin, Chef Barnhart was keen to create menus that lend themselves to comfortable gatherings and honor the surrounding Ohio farm country, nearby Lake Erie and the progressive Oberlin College environment.
Chef Barnhart describes his approach as taking on classics and "making them cool again." Guests of 1833 will see Midwestern favorites such as deviled eggs and Lake Erie Walleye. But those eggs are piped full with a cream egg mix of chives, cornichons, sweet paprika and sweet relish. And the walleye is served with a fresh citrus butter sauce and shares a plate with spring vegetable fricassee and shoestring potatoes. He's also a fan of wild plants that grow locally and greens that even many residents don't know about. They include "wild foraged ramps, a mild spring onion, which grow alongside creeks and in backyards. And there are morel mushrooms all over the place in Ohio."
Having a seven-acre farm nearby himself, Chef Barnhart's mission is to source locally as much as he can and build relationships with area farmers. He is particularly proud of his Gerber chickens that are all natural, antibiotic free and humanely ranged nearby. And don't forget to try the Muscovy ducks that are raised right in Oberlin.
You can often find Chef Barnhart on Fox8's Recipe Box: