Dining at Historic Banning Mills Lodge
Our Restaurant is available by reservation only. You can check for availability when booking online. If you do not see dates or times you are looking for, please call 770-834-9149 and we will assist you with your reservation. You will get an email confirmation after booking where you will choose your menu selections. This must be done 24 hours in advance of your reservation.
Historic Banning Mills does not have a walk-in restaurant but does offer lunch and dinner options by reservation. You can order one of our picnic style baskets, or, if a group meal is already being prepared, you can “tag on” to the group lunch or dinner (just ask the front desk about either option). Let our staff know AHEAD of time that you would like to dine with us.
Gourmet Dinner (priced for two): $99
Kids Dinners are $15.95
Selections are required 24 hours in advance. If selections are not given in the allotted time, you will receive Chef’s Choice. Any dietary needs or allergies should be told to staff so that we can accommodate your needs.
Looking to dine off site? We can provide recommendations! Both Carrollton and Newnan are nearby and have several dining options.
Our Lodge dining room will seat up to 100 people and our Chef can prepare virtually anything from country to gourmet. Our food and beverage staff can accommodate even the most particular tastes.
Please remember that the pricing for the full-size family cabins does not include breakfast. Not to worry though. If you would like to reserve a meal with us, just call the front desk and we can make reservations for you!
Meet Our Head Chef!
Born in Alabama, raised in New England. Chef Kevin comes from a legacy of chefs and entrepreneurs. Cooking has always been a part of Kevin’s life, learning from a young age from the best in the business. His grandfather held a BS in Food and Beverage from New Hampshire, and lived in NY where he taught hotel management at the local college. He also worked as the food and beverage hotel manager for prestigious hotels such as the Plaza Waldorf and the Hilton in New York City. His grandfather would then start a restaurant and hotel consulting company.
Kevin’s Father is a graduate from Johnson and Wales, Providence Rhode Island, who helped lead the expansion for Foxwoods Resort Casino, Twin River Casino, and is currently the Corporate Director in culinary arts for the Ballys Corp. Casinos across the Country.
Chef Kevin has worked in various kitchens from casinos, scratch kitchens, country Clubs, to 4 diamond resorts from northern New England to the south eastern states. He has also worked instrumental culinary opportunities for celebrities, such as cooking backstage for Michael Bublee, dinner and lunches for the former Georgia Bulldog coaches, and key Georgia political figures such as the congressman and mayor. Chef Kevin has also cooked regularly for highly respected CEOs and Captains of industry during his time as Executive Chef where he was a key figure in rebranding menus, thriving and maintaining culinary excellence during COVID-19. These steps have helped pave his own path in the culinary arts and make his family of culinarians proud. Chef Kevin has also earned his Associates degree in Culinary Arts with a 4.0 GPA, where he is diligently continuing his education for his Bachelors from Johnson and Wales University. Winning culinary competitions is just one of many things he likes to do in his spare time along with spending family time with his newborn son, step son, and spouse. Chef Kevin has now come to Whitesburg Georgia with his wife and two children to be a part of the Banning Mills family, and to begin the next chapter in his career. He looks forward to entering a culinary journey with all who dine at the Historic Banning Mills.
Always Beautiful At Banning Mills
All overnight guests who stay on the Inn side of Historic Banning Mills will receive a full fresh cooked breakfast each morning of their stay.
Country breakfasts include fresh fruit, coffee, juice, and teas. We serve 2 breakfast meats (based on availability) an additional breakfast side such as hash browns, sausage gravy or grits, homemade biscuits, and eggs. Yogurt and cereal are available as lighter options as well. Breakfast is served in the Main Lodge dining area from 9-10 AM.