Cincinnati Magazine reviews the Black Horse Tavern
Lebanon's Black Horse Tavern gets a welcome update
By Kaileigh Peyton, Cincinnati Magazine
Fifty-five years after opening, the tavern adjoining Ohio’s oldest inn underwent an overhaul last year, upgrading the interior with a new design befitting its historic status and an upgraded menu to match. New finishes mix with Shaker furniture, and a dining patio with a Southern porch feel was added. On the menu, higher-dollar proteins like braised lamb shank and seared scallops sit alongside pulled chicken BBQ and prime rib slider combos, letting you fine-tune the tone (and price range) of your meal. Ingredients come from regional farmers, but some of the seasonal produce—and even a small portion of its beef—come from the restaurant’s nearby 353-acre farm in Oregonia.