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Harper House

When you arrive at Harper House Southern Supper Spot, your eyes immediately focus on the 48-foot-tall silver grain bins, located just off Interstate 24 near Cadiz.

Opened in 2009 in Hopkinsville, it moved to its new location in 2017, alongside sister restaurant Triplets Real Kentucky BBQ Joint, both served by Pennyrile Electric.

“We designed and built our new facility as a one-of-a-kind experience,” says owner Nelson Green. “We are the only restaurant built inside three steel grain bins.”

Green, a classically trained chef with a degree in hospitality and 20 years’ experience in the food and beverage industry, has a staff of 50, including Hannah Turner, at left, and Executive Chef Brett Clayton.

The “Eclectic Southern Cuisine” menu uses seasonal, fresh products that they grow themselves or source from local farmers. “We are known for our ultra-creamy mac and cheese, maple bacon Brussels sprouts, our local beef—Blackhawk and Jolly burgers—and our bourbon and craft cocktails,” Green says.

Harper House, with full-service catering, 150-seat banquet hall and live piano on weekends, is open Tuesday–Thursday and Sunday, 4–9 p.m., Friday–Saturday until 10 p.m.

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