Tapping seasonal, locally sourced ingredients, Khora introduces a modern Midwest spin on New American cuisine. Chefs Kevin Ashworth and Edward Lee's grain-focused menus draw inspiration from Italy, while telling a story of community and connection unique to the area. Wagyu beef from Ohio cattle pastures, oyster mushrooms from a Kentucky farm, organic heritage grains milled just for us on a local family farm - the result is a "taste of place" unique to the region.

 

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