Cooking and dining with Chef Rodney Jones of Rodney’s on Broadway

Rodenys on Broadway Curb Appeal Cooking and dining with Chef Rodney Jones of Rodney’s on Broadway

Written by Kathy Witt

Rodney Jones’ knack for cooking reaches back into his childhood, growing up with a mom who had a gift for cooking that included a meatloaf recipe unlike any other. That talent, honed over decades of cooking, including at his own restaurant, Rodney’s on Broadway in downtown Georgetown, has twice landed this executive chef’s specialties in Southern Living magazine as well as in the cookbook, Woodford Reserve Culinary Cookbook Cocktail Tour: A Journey with Bourbon.

Chef Jones Cutting Meat

“We are best known for our hand cut prime beef steaks and fresh caught seafood,” said Rodney’s wife and business partner, Elizabeth Johnson-Jones, who is also a server and manages the restaurant. “However, Chef Rodney has several signature dishes that have been featured in magazines and cookbooks.”

The menu tantalizingly spells them out: “Diver sea scallops and shrimp sautéed with shallots, stacked atop toast points then smothered with Chef Rodney’s Woodford Reserve cream sauce . . . Three chops of free-range Australian lamb twice grilled with roasted garlic mint demi-glace.”

Australian lamb twice grilled

The entrées are among the melt-in-your mouth steak selections and seafood choices like char-broiled salmon with the chef’s special blackening spices and a grouper picatta. A crispy Chinese chicken, pasta Bolognese and roasted pork shoulder finished with a bourbon bacon maple glaze round out offerings that are complemented with starters, salads and sides and a carefully chosen wine menu.

Rodney’s is located inside a historic brick home with pillared porch built in the early 1800s. The restaurant is family-owned and operated, the staff, small and well trained.

“Chef Rodney not only has his name on the building, but he also cooks the food and makes a point to visit with guests,” said Elizabeth. “We all take the utmost pride in not only the quality of the food but in the guest experience as well.Char broiled Lamb Chops copy

“When you dine at Rodney’s you are dining in our home and we want everyone to feel warm and welcomed,” she added.

Like all Georgetown restaurants, Rodney’s is following CDC health and safety guidelines. Additionally, employee wellness checks have been implemented and already strict sanitization practices increased.

“Rodney’s consistently receives 100 percent on our Health Inspections, and we will continue to strive for that level of excellence and above,” said Elizabeth. 

While Rodney’s does not deliver, the restaurant does offer carryout on most nights, and servers will even bring orders to the car if someone is unable to come inside.

“Parking makes traditional curbside less ideal,” said Elizabeth, “But we do our best to accommodate our guests.”


See the menu on Rodney’s on Broadway’s website and keep up with the specials on its Facebook page. Rodney’s is very social, posting not only on Facebook, but Instagram and Twitter and expanding its social media presence even more with TikTok. A YouTube channel is in the works.

Georgetown has dozens of charming, locally owned restaurants like Rodney’s on Broadway. Find them here, along with updated information about onsite dining, curbside pickup and delivery details.


Chef Rodney of Rodney’s on Broadway has paired up with Georgetown’s Bleubird Studio to present monthly cooking demos using his original recipes, like his famous Tandoori-crusted, sushi-grade Ahi tuna served with edamame salad. Mmm.

Tandoori crusted sushi grade Ahi tuna

Rodney’s wife and business partner, Elizabeth Johnson-Jones, describes the program: “Chef prepares a meal for the guest and instructs them on how to make the dish at home along with some other useful information he provides while cooking. Jane Hale, the owner of the studio, provides complimentary Prosecco and Bellinis and guest are encouraged to bring their own libations if they want anything else.

“Once the meal is prepared, guests are served their dinner and left to converse with Chef, Jane or their companions.”

Hallmark Momemt 7

The meal, instruction and dining take place in Bleubird Studio’s airy, white kitchen and dining room, a gleaming space with a half dozen windows overlooking a wide, green lawn and stands of mature trees. Those who wish to wander about the studio to take in the art or peek in on the bed and breakfast accommodations are free to do so. (Read about this unique AirB&B and boutique fitness studio and art gallery here.)

“Cook with Chef Rodney” is typically held towards the end of the month. Seating is limited and reservations are required. Cost: $75/person. Learn more about Chef Rodney’s cooking class on both Rodney’s and Bleubird Studio websites and individual social media pages, including Facebook (Rodney’s), Facebook (Bleubird Studio).


Author: Kathryn Witt

Kathryn Witt is an award-winning travel and lifestyle writer, syndicated columnist and author of several books, including Secret Cincinnati, The Secret of the Belles and Atlanta Georgia: A Photographic Portrait. A member of SATW, Authors Guild and the Society of Children’s Books & Illustrators, she lives in northern Kentucky.









Georgetown / Scott County Tourism Bureau