FRANKFORT, Ky. — The Ashbrook Hotel in downtown Frankfort has relaunched its on-site restaurant under a new name and concept, introducing Field Note with a focus on seasonal menus and ingredients sourced from Kentucky and regional farms.
Led by Executive Chef Mikey Miller, Field Note will serve brunch, lunch and dinner Wednesday through Sunday. The restaurant is open to the public as well as guests of the 14-room boutique hotel at 300 Washington St.
The new concept adds another dining destination to Frankfort’s growing bourbon tourism and hospitality sector while connecting Kentucky agriculture with a property closely tied to the state’s bourbon history.
The Ashbrook Hotel occupies the former residence of Col. E.H. Taylor Jr., an influential figure in Kentucky bourbon history and founder of what is now Buffalo Trace Distillery.
Field Note’s menu will change throughout the year based largely on the availability of ingredients from regional farms and food producers.
“Field Note’s menus are designed around Kentucky farmers and food producers,” Miller said. “We build each dish around the high-quality ingredients we receive from our partners each season.”
That approach means the restaurant’s offerings will change as growing seasons and available ingredients change.
“Because of this, our menu items change throughout the year, meaning diners can come back again and again, and always find something new and in-season to enjoy,” Miller said.
The opening menu includes Beef Cheek Pappardelle, Pork Secreto, Leek Flatbread and a Chai Sundae, among other dishes.
Miller brings experience from several Kentucky restaurants and hospitality projects to the new concept.
A Louisville native, he previously served as opening sous chef at Meesh Meesh in Louisville and worked at chef Ouita Michel’s Honeywood in Lexington.
Immediately before joining The Ashbrook Hotel, Miller helped open and lead Silk’s Steakhouse at The Aldenberg Hotel in Versailles.
The restaurant’s relaunch comes as Kentucky communities continue investing in hospitality businesses built around the state’s expanding bourbon tourism economy.
Frankfort is particularly positioned to benefit from that growth because of its proximity to several major distilleries and its location between Lexington and Louisville.
Field Note’s location provides an additional connection to that industry.
Taylor lived in the mansion that now houses The Ashbrook and played a major role in the development of Kentucky bourbon. In addition to his distilling interests, Taylor was instrumental in advocating for federal standards that ultimately helped shape the Bottled-in-Bond Act of 1897.
The historic property, known as “The Queen on the Corner,” is listed on the National Register of Historic Places.
The mansion has also hosted notable visitors during its history, including President Woodrow Wilson.
Today, The Ashbrook operates as a 14-room boutique hotel featuring guest accommodations, the restaurant, a bourbon bar and private courtyard.
Unlike a restaurant designed primarily as an amenity for hotel guests, Field Note is being marketed as a standalone dining destination. It has its own website and reservation system, and hotel guests and members of the public can make reservations.
Field Note is open from 11 a.m. to 3 p.m. and 5 to 9 p.m. Wednesday through Friday. Saturday hours are 10 a.m. to 2 p.m. and 5 to 9 p.m., with Sunday service from 10 a.m. to 2 p.m.
Walk-in dining is available when space permits.
The restaurant’s combination of a historic bourbon property, Kentucky-sourced ingredients and a chef-driven seasonal menu gives The Ashbrook another way to capitalize on visitors seeking food, bourbon and lodging experiences in the state capital.
