;
Chef Blake Bethem is no stranger to the Fredericksburg restaurant scene.

Familiar chef and bourbon room make perfect pairing

by | Jul 15, 2025 | Arts & Features, Food and Dining, Free Time

Reinvention isn’t new to Chef Blake Bethem.

A longtime fixture of Fredericksburg’s restaurant scene, he began cooking while serving in the Marine Corps, stepping into the kitchen as he was preparing to leave his military life behind. Over the years, he left his mark with popular spots like Bistro Bethem and Vivify, earning a reputation for inventive, hyper-local cuisine. But at Ironclad Inn — a freshly reimagined boutique hotel and bourbon tasting room set in the former Kenmore Inn — he may have finally found his perfect pairing.  

The interior of the Ironclad tasting room is cozy and comfortable. Photo by Jeff Kearney.

Blake says he was ready for something new.

“I wanted to start somewhere I could watch it grow and see it succeed,” he said.

Blake found that opportunity with Ironclad Inn, partnering with co-owner Kara King and her family, who run Ironclad Distillery Co. in Newport News. Kara knows exactly what kind of draw Blake has. “People came just because of him,” she said.

Though Kara says some in the community were concerned about the rebranding from Kenmore Inn to Ironclad Inn, Blake’s reputation helped ease the transition.

“He is super talented and helped assuage the name change,” she said. 

Now, Kara and Blake together are working toward revitalizing not just the historic inn itself, but its place in the community. Nestled in the heart of downtown Fredericksburg, Ironclad Inn aims to become the kind of gathering spot the building once was.

“This used to be the hub of Fredericksburg,” Kara said. “Where people would come and celebrate, or have a meeting, or have their friends over. I’m trying to get that back.” 

Inside Ironclad’s basement tasting room, the space feels more like an upscale dinner party at a friend’s house than a stereotypical bar or hotel lounge. The atmosphere is rustic meets modern — exposed brick and beams balanced by soft lighting, cozy chaises piled with pillows, and Kara’s family china adding a personal touch. A mix of intimate tables for two, spacious tables for groups, and plush couches offers plenty of ways to settle in, whether you’re lingering over cocktails or sharing plates with friends. 

IF YOU GO:

Ironclad Inn

1200 Princess Anne St., Fredericksburg

It’s a vibe that mirrors their menu: refined yet approachable, with a focus on seasonal ingredients and local producers. Chef Blake is constantly adapting his offerings, guided by what’s fresh and available.

“Supporting local farmers is important to me,” he said. “I like to have relationships with the farmers and the artisans.” 

Blake says there is a noticeable difference in taste when one purchases from local producers and Kara agrees. “He does justice to the ingredients,” she said. 

A classic old fashioned from the bar of the Ironclad Inn. Photo by Jeff Kearney.

One evening’s menu might feature sugar snap peas sourced from Snead’s Farm or a burger made from local beef atop a bun baked by a local artisan. For those staying at the hotel, Chef Blake designed a breakfast menu that includes French toast made from Japanese milk bread produced by Working Man Bread Company — which Kara describes as “like eating a cloud.” 

Bourbon naturally plays a starring role, both behind the bar and in the kitchen. Kara smiles when talking about their cocktails. “We take old fashioneds very seriously,” she said. And indeed, the old fashioned was exquisitely smooth.

Photo by Jeff Kearney.

The bar offers a wide-ranging cocktail menu built around their bourbons, with creative spins that showcase bourbon’s versatility in both classic and unexpected ways. Even if you’re not usually a bourbon drinker, there’s plenty on the list to tempt you. (I recommend the 2nd Fiddle with its mix of ginger and lavender simple syrup and hint of fresh lime.) 

Blake even folds bourbon into his desserts, like his standout bourbon crème brulée, where a smoky, caramelized top gives way to a luxuriously smooth custard beneath. 

The rotating menu and inventive cocktail list are designed to create a sense of discovery — where guests might stumble upon unexpected combinations that just click. “A lot of times you’re sitting around with a group and you say, ‘Wow, this goes really well together,’” Blake said. 

As Kara puts it, “Nothing pairs better with bourbon than a good story.” 

Given the inviting atmosphere, rotating menus, and the warmth of Blake and Kara’s vision, it’s easy to believe Ironclad might just become the hub of Fredericksburg once again. 

Can’t Miss Dish 

While much of Ironclad’s menu rotates frequently, if you can catch it, I highly recommend the Burrata di Bufala: toasted local ciabatta with bright burrata cheese, perfectly ripe local cherry tomatoes, and just the right amount of red wine balsamic syrup. For dessert, you can’t miss Buzz’s Brulée, made with Ironclad’s bourbon cream liqueur.  

What I’m Ordering Next 

Next time, I’ve got my eye on the sugar snap peas if they’re still in season. And I’m intrigued by the smoked trout dip and the Cambozola board (can you ever go wrong with local bread and roasted garlic?) Who knows what else might appear on the menu — and that’s part of the fun.

Ironclad’s creme brulee made with Buzz’s Bourbon Cream. Photo by Jeff Kearney.

“I always feel like we’re in competition with ourselves,” Chef Blake said. His goal, he says, is to continually improve and develop his skills. 

I can’t wait to come back and discover what’s next.  

Share This