The original Farm to Table restaurant in High Country, The Gamekeeper will enlighten your taste buds on a dramatic journey of gourmet and modern cuisine exploration.
Located in a charming stone cottage amidst lovely views of ferns and native Poplar and Maple trees,
The Gamekeeper Bar & Restaurant has been delighting guests with their game-focused, mountain-modern cuisine for more than 30 years.
Originally built as part of the historic Camp Yonahlossee, the cottage underwent significant renovations in the 1950s when it became the summer residence of the Kepharts, the camp founders and directors. In 1987, the Gamekeeper Bar & Restaurant was founded and in 2000, was purchased by chefs Ken Gordon and Wendy Sykes-Gordon.
Ken continues to celebrate the rustic appeal of the historic cottage and has made significant commitments to preserve the historic infrastructure. New patio spaces are nestled into the natural rock formations and abundant foliage that make up the front of the Gk property and plans to provide more covered outdoor dining are forthcoming. The restaurant is situated on scenic Shull’s Mill
Road between Blowing Rock and Boone. It’s tucked away location on a winding back road adds to the feeling that dinner guests have discovered a hidden treasure. Western mountain views peeking out from the leafy summer canopy make the Gamekeeper a popular sunset destination.
For the past eight years Chef de Cuisine Tyler Smith has been working with Ken to bring consistency to their standard fare and to recreate many classic comfort food dishes with a fresh spin. The chef’s love of cooking and the talents of their kitchen crew is evident in every aspect of preparation and presentation. Utilizing a wood-fired grill, nose to-tail preparation, and time-honored traditional methods of preserving, curing, and smoking has helped earn the Gamekeeper the AAA Four-Diamond award each year since 2007.
In 2018 OpenTable diners voted The Gamekeeper one of America’s most romantic restaurants. The awards and accolades are very special, but as Maitre D’, Michael Vinson points out, “appreciative guests — and empty plates — are the standard the Gk crew is working for each night.”
The menu changes seasonally to reflect the freshest local ingredients, satisfying both meat and veggie lovers. Farmers and foragers regularly knock on the kitchen door with freshly-picked produce and the evening’s menu reflects those offerings. The staff at the Gamekeeper believes that fine dining can be fun and welcomes guests to a comfortable, satisfying dining experience.