The stones for Kimber Hall were laid in 1787, but it wasn’t until the 1840s that the house cemented its place in American history as a stop on the Underground Railroad. Fast-forward to 2007, as Craig and Nancy Dill Miller began a new chapter in the hall’s history of hospitality by renovating the building into a restaurant. Meticulous attention to detail guided every design decision, with Craig hand staining each board in the tongue-and-groove ceiling and the couple insisting on keeping the hall’s original 18th-century fieldstone floor. Paintings by local artists and a crackling stone fireplace add the finishing touches to the cozy atmosphere Craig and Nancy originally envisioned.
Now, half a decade after all their hard work, Craig and Nancy are free to focus on the restaurant’s hearty American and Italian dishes. Chefs prepare their menu of wholesome fare in an open kitchen, proving to guests that the herbs are hand chopped instead of paper shredded. The culinary experts smother ribs smoked in-house with homemade barbecue sauce, grill new york strip steaks, and top tangles of pasta with lemon-basil shrimp. They also layer hefty sandwiches, filling kaiser rolls with blackened tilapia and barbecued pork. A BYOB policy invites guests to wash these feasts down with beverages brewed in their own cauldrons.
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