At Field Note, the menu starts with the chef. Executive Chef Mikey Miller leads the kitchen with a focus on seasonality, thoughtful sourcing, and food that feels both intentional and approachable. Instead of building a menu that stays the same year-round, Mikey’s approach allows dishes to evolve as new ingredients, ideas, and seasonal opportunities come into the kitchen. That philosophy is at the heart of Field Note. The goal is not to overcomplicate the experience, but to create food with a clear point of view and a strong sense of place. Guests can expect menus shaped by curiosity, care, and the ingredients available right now, whether they are joining us for brunch, dinner, or a special occasion. As Field Note grows, so will the menu. That sense of movement is part of what makes each visit feel a little different from the last.
Field Note was created around a simple idea: good food should feel connected to the season, the place, and the people gathered around the table. Located in downtown Frankfort inside The Ashbrook Hotel, Field Note is a chef-driven restaurant built around thoughtful ingredients, changing menus, and warm hospitality. The name reflects the spirit of the restaurant itself: observant, curious, and always evolving. That same idea carries through the brand, from botanical details and earthy colors to menus that shift throughout the year. Rather than staying fixed, Field Note is designed to respond to what is growing, what is inspiring the kitchen, and what feels right for the moment. At its core, Field Note is meant to be a great place to gather. Come for brunch, dinner, cocktails, or simply an evening worth slowing down for.
