Hello, all thanks for visiting ravine's website. If you have not already heard, we have closed our doors permanently as of June 26, 2022. It has been a wonderful 15 years, and we are full of gratitude for all who have eaten with us over the years. We will still consider private events, onsite at ravine, as well as offsite catering/chef dinners. If interested, please email joel@oxfordravine.com or call the restaurant and leave a message. Thank you.

WMCTV.COM, July 2011: Oxford Chef Teaches Campers About Local Farming

Submitted by Kristin Williams Joel Miller may be best known as the chef at Oxford’s Ravine restaurant. However, recently Miller has stepped out of the kitchen to teach some lucky kids where food comes from at Ravine’s first Farm Camp. Chef Joel teaches children about the importance of locally grown foods. He explains that the … Read more

The Daily Mississippian, Feb 2010: Questions From The Kitchen

By Emily Roland Question: Describe the creation process and birth of the Ravine. We were living in California in 2005 and 2006, and I was buying wine for a restaurant. That was one of the perks; I would always get sent up to wine country, Napa and Sonoma, to go to the wineries. We would … Read more

Desoto Magazine, May 2010: Fresh Philosophy

Text by Lesley Young / Photography by Dana Finimore Out of the many places Joel Miller has cooked for a living—including Memphis, Puerto Rico, and New Orleans—San Francisco ranks in the top percentile. “It was great. They would offer to send me to Napa and Sonoma Valley to stay and visit and taste the wines,” … Read more

Mississippi Travel Guide, Spring 2009: Keeping It Fresh

BY COURTNEY AUSTIN PHOTOGRAPHY BY BRUCE NEWMAN GLASS OF WINE IN ONE HAND AND PENCIL IN THE other, Cori and Joel Miller sketched out plans for their dream home. But this wasn’t any home. Upstairs would provide a living area, while downstairs would serve as quarters for an award-winning restaurant—one that was out of the way of … Read more