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Midwestern, modern and keeping it real: Oberlin’s 1833 Restaurant

In a town where food is politically charged, chef Jim Barnhart embraces the truly local

Tara Fitzpatrick, Senior Editor

November 28, 2017

11 Slides
1833 Restaurant

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The Hotel at Oberlin

In this notoriously progressive college town, food is just as politically charged as everything else. It was here that students protested a banh mi sandwich in the campus dining hall, kicking off a worldwide debate on cultural appropriation and the true authenticity of any cuisine.

Recently, a violent confrontation between a bakery owner and a college student later charged with shoplifting led to more protests and a town-and-gown controversy that’s now tied up in a lawsuit.

The Hotel at Oberlin, which opened last year after about two years of construction that demolished and replaced an old hotel and restaurant, is adjacent to the campus of Oberlin College. Here the new 1833 Restaurant celebrates its roots in the region.

About the Author

Tara Fitzpatrick

Senior Editor, Informa Restaurant & Food Group

Tara Fitzpatrick is Food Management’s senior editor and a contributor to Restaurant Hospitality and Nation’s Restaurant News, creating editorial content for digital, print and events. Tara holds a bachelor of science degree from the School of Journalism and Mass Communications at Kent State University. Before joining Food Management in 2008, Tara was associate editor at National Association of College Stores in Oberlin, Ohio. Prior to that, Tara worked as a newspaper reporter in her hometown of Lorain, Ohio, where she lives now. Tara is a fan of food history, legends, lore, ghost stories, urban farming and old cookbooks. 

Tara Fitzpatrick’s areas of expertise include the onsite foodservice industry (K-12 schools, colleges and universities, healthcare and B&I), menu trends, sustainability in foodservice, senior dining, farm-to-table and innovation.

Tara Fitzpatrick is a frequent webinar and podcast host and has served on the board of directors for IFEC (International Food Editors Consortium).

Tara Fitzpatrick’s experience:

Senior Editor, Food Management (Feb 2008-present)

Associate Editor, National Association of College Stores (2005-2008)

Reporter, The Morning Journal (2002-2005)

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