Chef-owned · Farm to fork

Chef Nathan Kelly and the Story Behind 63 Corks in Strasburg, Ohio

Chef Nathan Kelly built 63 Corks on a simple conviction: that exceptional, chef-driven food does not belong only in big cities. Located at the crossroads of Appalachian heritage and Carolina roots in Strasburg, Ohio, 63 Corks is a chef-owned restaurant where every plate reflects the season, the land, and the farmers who tend it. This is not a place you rush through. It is a place you settle into, savoring the kind of modern American cooking that earns its reputation one honest, scratch-made dish at a time.

Chef-Owned in Northeast Ohio

A Farm to Fork Philosophy Rooted in Strasburg

The farm to fork philosophy at 63 Corks is not a marketing phrase. It is the operating principle behind every decision made in the kitchen. Executive Chef Nathan Kelly refuses to work with big-box distributors. Instead, the kitchen sources from trusted artisan partners including Boltz Family Farms, Next Door Harvest, Miller's Mushrooms and Onions, and Daisy Fields Pork Belly. Benton's Country Ham travels in from the South to honor the Carolina roots that run through the menu. When nature shifts, the menu shifts with it. Morels arrive in spring. Root vegetables anchor the winter plates. The sourcing is not incidental; it is the foundation of every flavor on the table. This commitment to sustainable dining and Appalachian cuisine means guests experience something genuinely connected to the geography of Northeast Ohio, not a generic version of fine dining assembled from a warehouse catalog.

Chef plating food in a busy restaurant kitchen under warm pendant lights

Award-Winning

Taste Awards

For Best Bites

Chef plating food in a busy restaurant kitchen under warm pendant lights

Modern American, Chef-Driven

What Makes 63 Corks Different from Any Other Restaurant in Ohio

Most restaurants buy their butter. At 63 Corks, the kitchen cultures its own. The Cultured Sea Salt Butter arrives at the table alongside Rosemary Sea Salt Focaccia baked in-house. Pasta, cheese, and ice cream are all made from scratch, not because it is easy, but because it is right. 


This level of technical execution defines what it means to be a truly chef-owned restaurant in Ohio. Chef Nathan Kelly's modern American, chef-driven approach has earned multiple Taste Awards for Best Bites, specifically for the scallops and pasta dishes that have become signatures of the 63 Corks experience. The open kitchen and Chef's Table counter seating give guests a direct view of this craft in action, turning dinner into something closer to a performance than a transaction.


Contemporary and moody, warm without being stuffy, intimate without being cramped. It is the kind of place guests from Cleveland, Canton, Pittsburgh, and Akron drive past dozens of other options to reach.

Common Questions About 63 Cork

Frequently Asked Questions

  • Who is the executive chef and owner behind 63 Corks?

    63 Corks is led by Executive Chef Nathan Kelly, who owns and operates the restaurant with a chef-driven, farm to fork approach. Chef Kelly's culinary identity draws from both Appalachian heritage and Carolina roots, and those influences shape the seasonal Modern American menu served in Strasburg, Ohio. His kitchen operates with full creative autonomy, meaning no corporate compromises on sourcing, technique, or the scratch-made fundamentals that define the 63 Corks experience.

  • What does farm to fork actually mean at 63 Corks?

    At 63 Corks, farm to fork means the kitchen sources directly from named local and regional producers rather than big-box distributors. Confirmed partners include Boltz Family Farms, Next Door Harvest, Miller's Mushrooms and Onions, Daisy Fields Pork Belly, and Benton's Country Ham. The menu changes with the Northeast Ohio seasons, so what arrives on your plate reflects what is actually growing and available, not a static menu built around warehouse inventory.

  • What kinds of food does 63 Corks make from scratch in-house?

    The kitchen at 63 Corks produces its own butter, cheese, pasta, and ice cream entirely in-house. Specific examples include Cultured Sea Salt Butter and Rosemary Sea Salt Focaccia, both made fresh for every service. This scratch-made approach extends across the menu and is central to the restaurant's identity as a chef-owned destination that prioritizes quality at every step, from raw ingredient to finished plate.

  • Has 63 Corks received any awards or recognition for its food?

    Yes. 63 Corks has won multiple Taste Awards for Best Bites, with specific recognition for the scallops and pasta dishes. The restaurant also holds consistent ratings between 4.6 and 5.0 stars across Google, Yelp, and OpenTable, and has earned reviews from Elite-level Yelp contributors. Guest feedback frequently notes that the food rivals what you would find in major cities, despite the restaurant being located in Strasburg, a small town in Tuscarawas County, Ohio.

  • What is the Chef's Table at 63 Corks and how does it work?

    The Chef's Table at 63 Corks is counter seating positioned directly at the open kitchen. It gives guests a front-row view of the kitchen in action, turning the meal into an interactive experience rather than a standard sit-down dinner. It is a popular option for guests who want a more immersive visit and is often described by reviewers as a dinner and a show. Seating is limited, so reservations through OpenTable are recommended to secure this specific spot.

  • Where does 63 Corks draw its culinary inspiration from?

    The menu at 63 Corks is built at the intersection of Appalachian heritage and Carolina roots, filtered through the lens of Northeast Ohio's changing seasons. Chef Nathan Kelly uses regional geography as a flavor profile, incorporating ingredients and techniques tied to Southern Appalachian and Carolina traditions while honoring the local farms and producers of the Tuscarawas Valley. The result is a style of modern American cuisine that feels specific to place rather than generic or trend-driven.

  • Is 63 Corks the same restaurant as Shy Cellars?

    No. 63 Corks is not associated with Shy Cellars in any way. The two are separate businesses, and 63 Corks has explicitly clarified this distinction. 63 Corks is a chef-owned, farm to fork dining destination led by Executive Chef Nathan Kelly, with its own identity, sourcing philosophy, and menu built entirely around Appalachian and Carolina culinary traditions.

  • How far do guests typically travel to dine at 63 Corks?

    63 Corks draws guests from well beyond Strasburg and the immediate Tuscarawas County area. Verified destination traffic comes from Dover, New Philadelphia, Canton, Bolivar, Millersburg, Cleveland, Akron, and Pittsburgh, Pennsylvania, among other cities. The restaurant has also welcomed visitors from Washington DC and Boone, North Carolina. The combination of chef-driven quality and a welcoming, non-stuffy atmosphere makes the drive worthwhile for diners who would otherwise settle for a closer but lesser option.