A Steakhouse Built on Fire & Hospitality
Cumberland Forge began with a question — what would happen if you built a steakhouse that took its name as literally as a blacksmith takes their craft? The answer is what you'll find tonight: a cedar-lined aging room, a hand-built oak hearth, and a 250-bottle cellar overlooking Lake Cumberland.
“Fire is the only ingredient we can't buy, only master. Everything else starts with the people who raised it.”
— Silas Vance, Executive Chef
What We Stand On
Hand-Selected Prime Cuts
Every steak is hand-picked from regional ranches and dry-aged in our cedar room for 30 to 45 days. We trim, butcher, and finish in-house — no shortcuts.
Sourced from the Bluegrass
Game, trout, produce, and dairy from within 100 miles whenever the season allows. The Kentucky farms that raised it are listed on the menu.
Forged Over White Oak
Our custom hearth burns Kentucky white oak — the same wood that ages bourbon. It's what gives every cut its soul.
Built for the Occasion
Whether it's a 30th anniversary, a first date, or a quiet Tuesday after a long day on the lake — we treat each table like the only one in the room.
For Anniversaries. For Wedding Nights. For the Last Day of the Trip.
We've hosted thousands of celebrations since 2014. We'd be honored to host yours.
Reserve a Table