Dry-Aged Whiskey Ribeye Dinner
at Old Barn Inn
A fine-dining experience pairing small-batch whiskeys with deep beef umami, charred oak aromatics and polished steakhouse accompaniments. Enjoy the historic ambiance of the Old Barn Inn Restaurant and savor this special dinner prepared by our Michelin-star culinary team. Menu and details below.
DRY-AGED WHISKEY RIBEYE DINNER AT OLD BARN INN
Date: Thursday, September 10
Time: 6 to 9 p.m.
Location: Old Barn Inn Restaurant at The Inns at St. Albans
Price: $165 per guest
RSVP by Sept. 1, 2026
Add an overnight stay to enhance this experience! Room reservations available here.
September 10, 2026
Dry-Aged Whiskey Ribeye Dinner at Old Barn Inn
THE INNS AT ST. ALBANS
Join us at the historic Old Barn Inn for an evening dedicated to the art of the perfect steak. This fine-dining experience pairs small-batch whiskeys with deep, complex flavors, featuring our signature 45-day dry-aged ribeye as the centerpiece. Dry aging concentrates the beef flavor and develops a deeper, nutty umami profile. Accentuated with a whiskey glaze, the meat features oak, caramel, and gentle smoke without overpowering the ribeye.
Savor an intimate dinner prepared by our culinary team, designed to highlight the marriage of charred oak aromatics and polished steakhouse accompaniments.
Now head of food and beverage services at The Inns, Chef Chris Anderson* will reopen the restaurant at Old Barn Inn in 2027, but this dinner offers a preview of his culinary genius as well as exclusive access to the beautiful gardens, pavilion and historic restaurant at Old Barn Inn.
Seats limited. Purchase your ticket by Sept. 1, 2026.
Dry-Aged Whiskey Ribeye Dinner
Date: Thursday, September 10
Time: 6 to 9 p.m.
Location: Old Barn Inn Restaurant at The Inns at St. Albans
Price: $165 per guest
Add an overnight stay to your visit for the ultimate escape! Room reservations available here.
MENU
CHEF’S OPENING
Smoked Beef Tallow Cloverleaf Dinner Roll
Warm pull-apart roll brushed with smoked beef tallow, black garlic butter, and Maldon salt
FIRST COURSE
Charred Caesar Hearts
Baby romaine, parmesan custard, anchovy brioche crumb, lemon ash, and cracked black pepper
MAIN COURSE
Dry-Aged Whiskey Ribeye
Wrapped in Whiskey-oak cheese cloth for a forty-five-day dry-aged ribeye, cast-iron seared and finished over live fire with a roasted marrow butter
COMPOSED SIDES
Pommes Boulangère
Layered Yukon gold potato, caramelized onions, clarified butter, beef stock, and thyme
Charred Broccolini
Lemon brown butter, toasted almond, and chili crisp
Whiskey-Cipollini Mushrooms
Roasted mushrooms, caramelized cipollini onions, thyme, and pan jus
PAIRINGS
Whiskey
Small-batch bourbon or rye with notes of vanilla, baking spice, toasted oak, and dark cherry
Wine
Napa Cabernet Sauvignon, Left Bank Bordeaux, or Syrah with structure, dark fruit, and savory spice
Zero-Proof
Smoked black tea, cherry reduction, citrus peel, and rosemary over a single large cube
DESSERT
Dark Chocolate Bourbon Pot de Crème
Silky dark chocolate custard, salted caramel, cocoa nib brittle, and vanilla bean chantilly
*ABOUT CHEF CHRISTOPHER ANDERSON
As head of culinary operations at The Inns at St. Albans, Chef Anderson boasts an impressive pedigree of experience and accolades from award-winning dining destinations all over the world – the esteemed 2-Michelin Star restaurant Auberge de L’Ile in Lyon, France, and the acclaimed Chicago establishments of Alinea, L2O and Moto, where he secured his own Michelin star. Most recently, Chef Anderson steered the culinary team at New Orleans fine-dining destination, Restaurant R’evolution.
Dietary Restrictions: We want all of our guests to have an exceptional experience! To ensure we can safely and beautifully accommodate any dietary restrictions, allergies, or special requirements, please notify us at least two weeks (14 days) prior to your arrival or event date. As our menus are carefully planned and sourced in advance, we may not be able to accommodate dietary changes requested after this time. Thank you for your cooperation and understanding!
Cancellation/No-Show Policy: Due to the unique nature of this event, we cannot offer refunds or credits for cancellations. Tickets, however, are fully transferable.
