Blackhorse Pub & Brewery
Jeff Robinson, a former helicopter pilot for the 101st Airborne Division, had a plan when he returned home from Desert Storm in 1991. Together with his wife Sherri, they opened a small pub in downtown Clarksville, Tennessee, in March 1992. However, their vision went beyond just a restaurant. In 1995, they built their own brewery, making Blackhorse Pub & Brewery one of the earliest Southeastern craft brew houses of the 90s. They named it “Blackhorse” in honor of the 11th Armored Cavalry Regiment, though Jeff never served in that unit. He admired their spirit and energy, qualities he hoped the pub would embody. More than 20 years later, the Blackhorse remains a popular gathering place in Clarksville.
Bones opened in 1979 with a mission to offer the best service, steaks, and seafood. Since then, it’s been acknowledged as the top steakhouse in Atlanta and, according to many, the best in the country. It serves prime beef, fresh seafood, Maine lobster, and regional delicacies.
Bones is widely known for hosting business lunches and dinners. For the past 16 years, Bones has received the Best of Atlanta Steakhouse Award every year. Zagat has recognized Bones with the highest rating for food and service of any steakhouse in the country.
Overlooking the scenic Bobby Jones Golf Course along Tanyard Creek in Buckhead, Boone’s offers high-quality service and new American cuisine in an inviting atmosphere. Executive Chef Jason Stern creates changing, approachable menus defined by local availability and feature health-focused, sustainable ingredients. Guests can explore Boone’s curated and signature cocktails, a wide variety of craft beers on tap, and a distinctive wine-by-the-glass and bottle list from around the world.
Charley Noble began in 2013 inside the Huddart Parker building with a smart-casual dining experience in mind. Its founder, Paul Hoather, aimed to replicate the success of his previous venture, The Whitehouse restaurant. At Charley Noble, we have always prioritized customers’ needs and emphasized using quality ingredients. The team uses an open woodfire to cook, a nod to the origins of culinary art.