Commonwealth Bistro

“Our vision for our business is that it grows to be sustainable and successful, that it can add value to the community fabric, and allow us to invest in our employees. That the model we are building can not only grow business, but can also help other restauranteurs build success. And that we can best serve our guests and tell the story of Kentucky and local food producers.”

Kentucky-fried rabbit with buttermilk biscuit, creamed collard greens, and Biz Baz sauce; sugar-cubed Kentucky beef carpaccio with green tomato mostarda, vinegar cream, and nasturtium; salted honey pie with Carriage House Farms honey and cornmeal crust.

Chef and co-owner Chris Burns celebrates the cuisine of Ohio and Kentucky on his menu at Commonwealth. He transforms classic dishes like fried rabbit, barbecued mutton and burgoo through skilled cooking and commitment to using quality local ingredients. That dedication to craftsmanship is just one of the seven core values that he and his co-owner, Tess Burns, developed with their staff to fulfill Commonwealth’s mission to embrace the restaurant’s community.

This husband and wife team support their staff with a wellness program and continuing education opportunities. They define community beyond geography, and are mindful of how they and their staff engage their diverse community of guests, teammates, farmers, and fellow entrepreneurs.