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,” says the 35 year old chef. “We would sit out on these wrap around porches in the countryside at these mom and pop run bed and breakfasts with small restaurants. It was terrific.”
After having his first son and returning to the South to be near family, Miller decided to offer something similar to Oxford’s residents and visitors.
Nearly three years ago, Miller opened up Ravine, a restaurant and bed and breakfast inside a large log cabin situated on two acres just three miles from downtown Oxford.
Miller describes the cuisine as “Southern contemporary.”
