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.


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,” 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.”

Read the article online