About Nightbell

Nightbell is an American small-plate restaurant with a focus on local Appalachian ingredients with a craft cocktail bar.

True to the spirit of Appalachian cooking, our focus is on preserving seasonal food to eliminate waste. At Nightbell, we source food and cocktail ingredients from small, local farms whenever possible. Through our nose-to-tail butchery program, in partnership with Cúrate, we use lesser-known, more sustainable cuts. We preserve many products, in collaboration between chefs and bartenders, by creating our own bitters, sausage, jams, and more.

Through these practices, we reduce food waste and help support a sustainable local food system.

Enhance the meal with our playful and original craft cocktails, distinctive wines and spirits from all over the world, and local draft beers. Finish with a decadent dessert for a truly unique dining experience.

Our restaurant draws its name from days gone by when a guest rang the “nightbell” for entrance after 5. Ring Nightbell for your next dining experience!

Our Team

Chef Katie Button
Chef Katie Button - Executive Chef/Owner
Félix Meana -  Beverage & Service Director/Owner
Félix Meana - Beverage & Service Director/Owner
Joe Minnich - Manager/Sommelier
Joe Minnich - Manager/Sommelier
Eric Morris - Chef de Cuisine
Eric Morris - Chef de Cuisine
Ethan Moyer - Assistant Manager
Ethan Moyer - Assistant Manager
Carmen Vaquera -  Pastry Chef
Carmen Vaquera - Pastry Chef
Jeremy Weinstein - Sous Chef
Jeremy Weinstein - Sous Chef
Nathan LeCount - Sous Chef
Nathan LeCount - Sous Chef
Melissa Menard - Event Coordinator
Melissa Menard - Event Coordinator
Phoebe Esmon - Cocktail Program Director
Phoebe Esmon - Cocktail Program Director
Dan Byers - Mixologist
Dan Byers - Mixologist