A perfectly seared dry-aged ribeye steak with rosemary on cast iron
Monticello, Kentucky · Est. 2014

Prime Cuts. Wild Flavors.
Kentucky Hospitality.

A steakhouse forged on the ridges above Lake Cumberland — dry-aged beef, local game, and a 250-bottle bourbon cellar.

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  • 45-Day Dry-Aged
  • White Oak Fired
  • Lake Cumberland Sourced
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From the Forge

The Forge Signature Cuts

Our beef is sourced from heritage Kentucky ranchers, dry-aged for 45 days in our cedar-lined room, and finished over white oak embers from the hills of Wayne County.

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Cumberland Tomahawk

Cumberland Tomahawk

$125

32oz long-bone ribeye, white oak smoked, marrow butter.

Highland Venison Loin

Highland Venison Loin

$58

Locally harvested wild game, juniper berry glaze, parsnip purée.

The Forge Flight

The Forge Flight

$45

Four rare Kentucky small-batch bourbons, hand-selected.

Cumberland Forge dining room with leather booths and a stone fireplace

Our Heritage

Rooted in the Kentucky Timberlands

Founded on the edge of Lake Cumberland, Cumberland Forge is a tribute to the iron-willed spirit of our ancestors. We believe great flavor is forged in fire, patience, and the finest local ingredients.

From the white oak burning in our hearth to the heavy leather of our booths, every detail is built for the celebration of a meal — and the people across the table.

The Full Story

For Anniversaries, Date Nights & Every Quiet Celebration.

Tables fill quickly on weekends and lake season. Reserve early.

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