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Y! MyWebBar Review
Black Horse Tavern
Get transported back in time to a comfortable appointed tavern
Sunday, January 06, 2008
Nestled inside of Ohio's oldest inn, the Golden Lamb in Lebanon (established in 1803 for you trivia buffs), is the Black Horse Tavern.
As we entered the space, we were transported back in time, to a comfortable appointed tavern with hardwood floors, chairs and tables, a fireplace and a well-stocked traditional bar.
Extras
The Black Horse Tavern can be found inside the landmark Golden Lamb inn which was founded by the Corwins in Lebanon.Black Horse Tavern
- WHERE: 27 S. Broadway, downtown Lebanon [Map]
- HOURS: Food service from 11 a.m.-9 p.m. Monday through Thursday; cocktails available until 10 p.m. Monday and Tuesday; cocktails available until 11 p.m. Wednesday and Thursday; food service from 11 a.m.-10 p.m. Friday and Saturday with cocktails available until midnight; 1 p.m.– 9 p.m. Sunday, cocktails only.
- COST: Appetizers from $4.95; entrees from $14.95; cocktails from $5.
- VIBE: A warm classic option, set in a historic building that's located in a beautiful historic business district. It's a comfortable space you're sure to enjoy. If you have the time, get there early to shop the stores around town.
- MORE INFO: (513) 932-5065 or www.goldenlamb.com
- MORE: Reader ratings, complete profile
We choose to sit at the bar and decided to go with traditional cocktails — a gin and tonic and an old fashioned. Our drinks arrived quickly and were perfectly mixed, giving us a moment to catch our breath.
After basking in the cozy, cheerful ambience and studying the menu, we decided on sauerkraut balls ($6.25) and Prime Rib sliders ($8.95). Ty, our server for the evening, suggested the Texas shrimp ($7.95). Eyeing a vegetarian option, we added the stuffed portabella mushroom ($14.95).
Ty's suggestion featured five grilled shrimp in a zesty sauce that packed a Texas sized kick. While the sauce was enjoyable, especially as a dip with the bread, the shrimp were slightly overcooked, making them a bit tough.
The sauerkraut balls, a dish we would order again, were a subtle blend of sauerkraut and batter, deepfried and served with a house made cocktail sauce.
The vegetarian selection featured a portabella mushroom stuffed with roasted shallots, red peppers and Boursin cheese topped with pesto. While the ingredients held interesting flavors independently of one another, the Boursin cheese was somewhat scant and the pesto topping was too heavy. Two sides were offered with the portabella. We suggest ordering the warm coleslaw salad as a side — it's a nice option for the frosty winter months.
The real winner for the evening were the Prime Rib sliders. Three thick crusty rolls with slices of rich moist prime rib, served with a horseradish dipping sauce, was a perfect choice for any celebration, holiday or not. Our mouths are watering now just thinking about them ... .
