Graceland Inn & Restaurant in Elkins marries history with hospitality.
photographed by NIKKI BOWMAN MILLS & PHILLIPS KOLSON
Perched atop a hill on the campus of Davis & Elkins College with breathtaking mountain views, the stately and historic Graceland Inn & Restaurant is full of stories. For Campus Executive Chef Matthew Tyre, it’s full of memories, too.
“This college is in my family history,” he explains. “My grandfather played football here and is in the Hall of Fame. The pool here was a staple for me growing up, and the school’s presence up on the hill is just an iconic backdrop to this beautiful city.”
Born and raised in Elkins through high school, Tyre then headed to culinary school in Orlando, Florida, where he eventually spent 18 years honing his skills at Walt Disney World Resort. But then, last summer, he felt the pull to be back in Elkins. Fortunately, the college was looking for a new executive chef at the time, and Tyre jumped at the chance to step into that role. He started the job in December 2024 and instantly felt he was back where he belonged.
“I grew up with a lot of the professionals who work at the college, so being able to join the team felt like coming home,” he says. “With such deep roots in the Elkins community, they’ve really embraced my return.”
And he returns the favor by ensuring they feel at home when they come in to enjoy a meal at the restaurant located inside the inn. That means cultivating an experience that offers the soothing flavors, togetherness, and traditions associated with a good family supper.
“Our style of service is casual fine dining, which is confusing to some, but we really embrace the class and nature of our Victorian house with service that matches the standards I’ve acquired through my culinary journey. We want everyone to be able to enjoy the quality of our signature dishes without breaking the bank.”
Those dishes might include the “triple salad” with super-greens slaw, roasted corn, poblano peppers, brown rice, quinoa, and honey mustard vinaigrette; a pork chop with candied bacon and barbecue demi-glace; and pecan-crusted chicken with maple bechamel sauce. A brunch menu adds classics like eggs Benedict and French toast waffles, plus seasonal quiches and avocado toast topped with feta, candied bacon, and roasted tomato aioli.
“My favorite night of the week is Wednesday, when we offer music on the veranda with scenic views and a specialty menu enriched with Italian flavors. My favorite appetizer is our arancini with marinara and Parmesan chips, because its creamy risotto center with the crispy coating is amazing.”
For entrees, he says his picks are a tie between the steak with gorgonzola or the build-your-own-pasta meal, although the longtime shrimp scampi—seared shrimp and scallops atop linguine with peas, asparagus, roasted tomato, and fresh herbs, finished with a light garlic butter sauce—is by far the restaurant’s most popular dish. “Head Chef Wyatt Stalnaker’s play on this classic Italian dish is wonderful.”
And if you happen to have a little too much wine with dinner, you may want to spend the night in one of the historic inn’s rooms. Once the home of West Virginia senator Henry Gassaway Davis, the beautifully restored Victorian mansion built in 1893 adds elegant lodging and event space to its premier dining. Expert woodwork, original and restored period furnishings, and old photos fill the house’s rooms, library, parlor, and halls.
“Fall is such a beautiful time to visit Graceland Inn & Restaurant,” Tyre says. “As the leaves change color, we’ll continue to build the bonds of family and food.”
160 Graceland Drive, Elkins, gracelandinnrestaurant.com, @gracelandinnwv on FB
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