Tucked into the charming town of Strasburg, 63 Corks is not just a restaurant—it’s a story. A story of resilience, passion, and a deep love for food that reflects both heritage and innovation. At the helm is Chef and owner Nathan Kelly, whose culinary journey began in southeastern North Carolina and has blossomed into one of the most unique dining experiences in Northeast Ohio.
Rooted in Resilience
Chef Nate didn’t follow a straight path to fine dining. “I climbed my way up through kitchens and developed a passion for food,” he recalls. That passion eventually led him to culinary school, where skill met ambition. But in 2019, after a family tragedy, he chose to shift his focus to entrepreneurship, building a business that would allow him to be closer to home and family.
That decision gave rise to 63 Corks, a restaurant rooted in farm-to-table philosophy and elevated by a devotion to seasonality, local sourcing, and creative execution.
A Taste of Ohio, With a Southern-Italian Soul
At 63 Corks, every dish tells a story. “We develop partnerships with local farmers,” Chef explains. “That brings the highest quality ingredients to our guests with a unique experience and presentation.”
Those ingredients are often foraged or sourced seasonally—from wild morels and ramps to the restaurant’s signature local wagyu beef. The menu draws from the chef’s southern and Italian heritage, but with a distinctly Ohio twist. Signature dishes like Trout Saltimbocca and handmade pasta are examples of the artistry that defines each plate.
The Art of the Plate—and the Moment
Stunning presentation is part of the 63 Corks experience. As Chef puts it, “Our visual presentation is only highlighted by our creativity and quality of ingredients. It must look as stunning as it tastes.”
That philosophy extends beyond the food to the overall experience. The space feels both elevated and welcoming—what the chef describes as “a big city restaurant with a hometown feel.” Guests aren’t just diners; they’re treated like family, and many become regulars.
From Donnie’s Tavern to 63 Corks
Before 63 Corks, Chef Nate and his wife ran the more casual Donnie’s Tavern. That experience helped shape the vision for what would come next. “They’re two very different concepts,” he says. “63 Corks is the type of experience we want to provide—different, intimate, and rooted in connection.”
A Name with Meaning
So where does the name come from? “63 is a number dear to our family,” Chef Nate shares. Initially, the idea was to feature 63 wines—a nod to the restaurant’s wine bar roots. But as the wine list grew, so did the name’s significance. Today, it symbolizes heritage, passion, and a nod to their past, while always looking ahead.
Weekly Menus, Seasonal Inspiration
One of the defining traits of 63 Corks is its ever-changing menu. “We change our menu weekly to monthly,” Chef says. “As the weather changes, so does our menu.” Inspiration comes from what's available locally, from what's in season, and from what excites the chef and his team creatively.
Trends might come and go, but the focus at 63 Corks remains on quality, connection, and creativity.
A Warm Welcome—and a Lasting Impression
From crispy brussels sprouts to the tableside presentation of their smoked s’mores, guests at 63 Corks are encouraged to savor the moment. “Our goal is for you to make your next reservation before you leave,” Chef says. “We want you to feel welcomed and spend time exploring our cuisine or making your way through our wine menu.”
And in the years to come? Chef Nate sees 63 Corks becoming the region’s go-to destination for elevated, locally sourced dining. “We want to keep the excitement building. To be the place foodies bring their friends to show off what Ohio ingredients can do.”
Don’t Miss
Chef’s Pick for First-Time Guests: Start with the brussels sprouts or bread service, and don’t leave without trying the smoke s’mores. Dessert first? Totally acceptable.
Whether you're celebrating a special occasion or simply indulging in a night out, 63 Corks offers more than seasonal flavors—it delivers an experience that lingers long after the last bite.
"We want you to feel welcomed and spend time exploring our cuisine."
Every dish tells a story.we