This region has long been home to the Potawatomi people. Known as “Keepers of the Fire,” their traditions were closely tied to the land and the seasons, through farming, food, harvest, and gathering.

Corndance is named in that spirit. We source locally when we can, follow the seasons, and dry-age our beef in house to create one of the area’s most distinctive steak programs. It all comes back to a respect for the land, the ingredients, and the people gathered around the table.

Welcome to Corndance.

Bone-in pork chop at Corndance Tavern
Dry-aged filet of ribeye at Corndance Tavern
Asparagus salad at Corndance Tavern
Sword of John Adams at Corndance Tavern

What Guests Are Saying

“Went out for our anniversary date night and had a great experience at Corndance. The service was excellent and our server was very friendly and helpful. The crab dip was absolutely delicious and a great starter. The Brazilian New York was quite delicious and full of flavor. Additionally, the baked pepper jack mac was very tasty. Finished off the meal with a slice of cheesecake that was outstanding. A very pleasant experience.”

Deen T. Google

“Service was exceptional; a fine dining experience. I ordered the Lamb chops with curry and was impressed by the flavor profile and presentation of the dish. The Brussel sprouts were a pleasant surprise and was even better than dessert. Don’t judge this restaurant by the outside of the building. It’s definitely what’s inside that counts!”

L H. Google

“We went early on a Saturday night for my wife’s birthday dinner. For an amazing experience reserve The Vault. It is their wine room and has one single table in there. You have access to your own person iPad for any music you wish. Our waitress, Izzy, was amazing. She was friendly, knowledgeable, and extremely attentive. The food is plentiful and delicious. I had a 65 day dry aged Porterhouse and it was so good. I highly recommend Corndance!!!”

Bill W. Google