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RESERVATIONS HIGHLY RECOMMENDED! VISIT OUR WEBSITE! Some walk-ins can be accommodated. The country’s first tasting-menu-only teaching restaurant – a truly unique and elevated experience where education meets experiential dining. Each year, a nationally acclaimed chef will work alongside our Ithaka Hospitality Partners team as well as Auburn University’s culinary science faculty to create a unique restaurant concept, providing an ever-changing culinary experience for students as well as clientele in a beautiful, intimate environment, with vegetables, produce and herbs coming from an operational rooftop garden, created and managed by Auburn University’s Horticulture Program, looking out over our iconic Samford Hall.
Hours
| Tuesday | 11 AM–2 PM, 5:30–9 PM |
| Wednesday | 11 AM–2 PM, 5:30–9 PM |
| Thursday | 11 AM–2 PM, 5:30–9 PM |
| Friday | 11 AM–2 PM, 5:30–9 PM |
| Saturday | 11 AM–2 PM, 5:30–9 PM |
| Sunday | Closed |
| Monday | Closed |
Address and Contact Information
Address: 205 S College St, Auburn, AL 36830
Phone: (334) 249-4275
Website: https://auburn1856.com/
Menu Photos
Order and Reservations
Reservations: auburn1856.comexploretock.com
Photo Gallery
Related Web Results
1856 – Auburn University – Culinary Residence – The county’s first …
11:00 AM – 2:00 PM. CONTACT. [email protected] · Get Directions. 205 S College Street Auburn, AL 36830. FOLLOW. Facebook · Instagram · Facebook Instagram.
Reservations – 1856 – Auburn University
1856-Culinary Residence is a small, intimate restaurant. We do not admit children under the age of 12 to dine in the restaurant. Children’s menus cannot be …
1856 – Culinary Residence – Auburn – a MICHELIN Guide Restaurant
1856 – Culinary Residence … Named for the year Auburn University was founded, this dining room is the primary training ground for students enrolled in the …
Reviews
D. Claire Burns
The food, atmosphere and service were incredible! Every dish was a work of art! Indah and Sarah were excellent in their service and drink recommendations. I cannot recommend 1856 enough. If you are celebrating a special occasion in Auburn or just want a an incredible experience check them out! Everyone who works there has a bright future in the culinary arts and hospitality world!
… moreGary Zolle Stone
A fabulous dining experience from the first moment on. Great ambiance, with attention to detail from the whole staff, to delicious and creative offerings that Sarah presented for each course on the tasting menu.
It is also such a wonderful concept to have a teaching restaurant with renowned chefs in residence to teach their craft to students. A unique dining experience that is on par with any Michelin star restaurant I have visited, with great wine pairings from Sommelier Thomas Price (as well as an extensive wine list), and a truly welcoming staff that from the front to the back deserve accolades for a job well done!
… moreIt is also such a wonderful concept to have a teaching restaurant with renowned chefs in residence to teach their craft to students. A unique dining experience that is on par with any Michelin star restaurant I have visited, with great wine pairings from Sommelier Thomas Price (as well as an extensive wine list), and a truly welcoming staff that from the front to the back deserve accolades for a job well done!
James VanderWier
We have been fortunate enough to have tasting menus around the US and the world. Several at Michelin star restaurants. To date, our experience at 1856 has been the best. Both service and food quality were on point! This was the first tasting that my wife actually ate everything from every course! Well done.
… moreRobert Gulledge
First time visiting 1856, and the restaurant’s aesthetic was fantastic. We loved the layout and the ability to see the kitchen. The staff was fantastic, our service was great. The staff was very cheerful and attentive and provided some great background on the setting, the overall collaboration between 1856 and the other providers like the horticulture and coffee spots. The food on the other, was sub-par at best. The menu was not quite what I expected in terms of the progression of meals. There was also a small mix up with my wife’s ask and my allergies and substitutions. The short rib was delicious, but the rest of the meal was not what was expected with the presentation and cost. I am hoping this may have been due to a change in menu as of this past Tuesday, but was not impressed leaving.
… moreLaura Sellers, Auburn Homes
On my recent trip, I enjoyed indulging in the exquisite flavors of the risotto with succulent scallops and earthy mushrooms was an unforgettable experience. Each bite was a symphony of taste, perfectly harmonizing the rich creaminess of the risotto with the delicate sweetness of the scallops and the savory notes of the mushrooms. Equally delightful were the crispy fish n’ chips and the zesty satsuma tart, each dish expertly crafted to tantalize the taste buds. The attention to detail was impeccable, from the personalized handwritten note gracing our table to the napkin that perfectly matched my outfit. These thoughtful touches elevated the dining experience, making it truly one-of-a-kind and leaving a lasting impression of culinary excellence. I will definitely be back. Highly recommend this restaurant.
… moreEmily Church
*Update: I came here again recently, and I saw significant improvement! I was so pleased. I got the sampler (last image). The coconut soup had a genuine coconut flavor that was absolutely incredible, and it was the perfect temperature. The chef that was on duty was smiling and communicating well with the students. Awesome job!
*Original Review: There is a lot of potential here! I would like to see improvement on the dishes temperature wise, taste wise, and presentation wise. The soup came out nearly cold. It had minimum flavor and did not offer a true coconut taste despite being called a coconut soup. I did enjoy the texture though! The salad did not have much flavor despite all of the toppings. The Strawberry Sundae was not terrible, but I felt the appearance could have been way better. The presentation was overwhelming. I did enjoy watching the team cook the dishes, but I didn’t see much communication nor inspiration, and that affected the outcome of the dishes. I did like the flower drink A LOT! It was quite nice and refreshing!
… more*Original Review: There is a lot of potential here! I would like to see improvement on the dishes temperature wise, taste wise, and presentation wise. The soup came out nearly cold. It had minimum flavor and did not offer a true coconut taste despite being called a coconut soup. I did enjoy the texture though! The salad did not have much flavor despite all of the toppings. The Strawberry Sundae was not terrible, but I felt the appearance could have been way better. The presentation was overwhelming. I did enjoy watching the team cook the dishes, but I didn’t see much communication nor inspiration, and that affected the outcome of the dishes. I did like the flower drink A LOT! It was quite nice and refreshing!
Morgan Robinson
Delicious food in a unique atmosphere. During the school week, the teaching restaurant allows for students to learn more about the front of house and back of house environment with the hands on interactions. The food is delicious and the service is wonderful. We had the chicken schnitzel, braised short rib, and 1856 burger. We were also greeted with a welcome drink that changed color. I also had the winters legend drink which was so light and refreshing.
… moreClaire Wilson
We had dinner here for our anniversary and absolutely loved it. The restaurant is stunning, the staff is super friendly and knowledgeable and the food is out of this world. We had a tasting menu filled with items we had never tried and now love. The presentation of each plate was beautiful. We requested to meet the chef to ask him a few questions and he accommodated our request which was an added bonus for the night. The view from the rooftop bar is breathtaking. Nothing like taking in Auburn University and Toomers Corner at this angle at night! We will definitely come back and highly recommend going to 1856!
… moreFrank Hillyard
1856 was by far the most personalized, and incredible meal we have ever had. (I chose this for my celebration lunch for my graduation) From the personal card, to the natural blue tea, the little dessert and to top it all off, their gift (new this year for graduates who celebrate there) a descendant from the oak trees at Toomer’s corner. They used one of the acorns to start this tree and I can grow it at home now. I was totally blown away. 1856, you blew me away! I loved everything! I chose Auburn for my dual Master’s degrees, because of the feeling like you are family and this truly made me feel a part of the Auburn Family! Auburn for life! War Eagle!
… morechristopher warren
1856 – A Southern Stage Worthy of the World’s Finest Tables
Dining at 1856 is akin to discovering a perfectly pitched note in a symphony of culinary legends. As seasoned patrons of the world’s most exalted establishments—from the pristine precision of Le Bernardin to the architectural elegance of Per Se, the emotive balance of Jean-Georges, and the exquisite minimalism of Masa—our standards are drawn from the apex of global gastronomy.
Yet within the heart of Auburn, 1856 delivered an experience as moving and masterful as any we’ve encountered. Led by Reese, whose quiet confidence and command—refined by her Fort Benning background—infused the evening with poised excellence, we encountered not only technical brilliance but a depth of service that was both intentional and human.
From the first pour of butterfly pea tea, presented with poetic flourish and expert insight, we were drawn into a progression of courses that paid reverent homage to the greats. The plates echoed the style and soul of Michelin’s finest—without mimicry, but with inspired interpretation. Each dish spoke with a culinary fluency that suggested years of mentorship under master chefs, though here, it is student hands—guided by vision and discipline—that execute with such clarity and heart.
Our table included a Forbes and Michelin-certified trainer and a luxury marketing consultant, individuals who’ve dined in rare air—where a seat commands $1,000. And yet, nowhere—at any price—have we experienced such comfortable perfection. The coffee service, a final act in this well-scored performance, was as refined and intentional as anything we’ve seen at Masa or Atelier Crenn.
This is Auburn hospitality elevated to a global standard. It recalled that pivotal moment in The Bear when Ritchie steps into his own, not through ego but through empathy, realizing that true excellence lies in making someone’s night—because it might make their day. That ethos lives here.
I gain a teary eye of pride as I write this, because—“I believe in Auburn and love it.” This is one more reason, as an Auburn man, that those words in our creed ring more true than ever.
And so, with great pride in my alma mater, and in brotherhood with my fellow and future alumni, I implore you: take the journey. Experience what Auburn is offering the world through 1856. Support these rising stars—our future leaders of industry—who are quietly mastering the art of luxury service with soul. As Jerry Inzerillo has so often declared from the stage at Forbes award after Forbes award: “They are doing great things—absolutely great things.” Auburn is no longer just part of the conversation. It is shaping it.
… moreDining at 1856 is akin to discovering a perfectly pitched note in a symphony of culinary legends. As seasoned patrons of the world’s most exalted establishments—from the pristine precision of Le Bernardin to the architectural elegance of Per Se, the emotive balance of Jean-Georges, and the exquisite minimalism of Masa—our standards are drawn from the apex of global gastronomy.
Yet within the heart of Auburn, 1856 delivered an experience as moving and masterful as any we’ve encountered. Led by Reese, whose quiet confidence and command—refined by her Fort Benning background—infused the evening with poised excellence, we encountered not only technical brilliance but a depth of service that was both intentional and human.
From the first pour of butterfly pea tea, presented with poetic flourish and expert insight, we were drawn into a progression of courses that paid reverent homage to the greats. The plates echoed the style and soul of Michelin’s finest—without mimicry, but with inspired interpretation. Each dish spoke with a culinary fluency that suggested years of mentorship under master chefs, though here, it is student hands—guided by vision and discipline—that execute with such clarity and heart.
Our table included a Forbes and Michelin-certified trainer and a luxury marketing consultant, individuals who’ve dined in rare air—where a seat commands $1,000. And yet, nowhere—at any price—have we experienced such comfortable perfection. The coffee service, a final act in this well-scored performance, was as refined and intentional as anything we’ve seen at Masa or Atelier Crenn.
This is Auburn hospitality elevated to a global standard. It recalled that pivotal moment in The Bear when Ritchie steps into his own, not through ego but through empathy, realizing that true excellence lies in making someone’s night—because it might make their day. That ethos lives here.
I gain a teary eye of pride as I write this, because—“I believe in Auburn and love it.” This is one more reason, as an Auburn man, that those words in our creed ring more true than ever.
And so, with great pride in my alma mater, and in brotherhood with my fellow and future alumni, I implore you: take the journey. Experience what Auburn is offering the world through 1856. Support these rising stars—our future leaders of industry—who are quietly mastering the art of luxury service with soul. As Jerry Inzerillo has so often declared from the stage at Forbes award after Forbes award: “They are doing great things—absolutely great things.” Auburn is no longer just part of the conversation. It is shaping it.