Now offering take out for Jail Hill Inn Guests

An Exclusive New Dining Option at Jail Hill Inn!

The state of Illinois recently announced new restrictions on indoor dining in towns like Galena.  However, outdoor dining is still open on Galena’s newly-transformed pedestrian-friendly Main Street, of course.  But did you also know you’re welcome to grab takeout at any of Galena’s restaurants, and bring it back to Jail Hill Inn to enjoy in any number of our common spaces, or even in the privacy of your own suite? With so many great restaurants just steps away from our Inn, it’s an easy solution to dining out in Galena while you’re here!

However, we have something new to offer this fall – and it is EXCLUSIVELY available to guests at Jail Hill Inn. If you can’t get to the food, we’re going to bring the food to you!  We’ve partnered with our friends at the sensational Brazen Open Kitchen in Dubuque to bring you a new Friday night food delivery option! Not only is the restaurant nationally recognized and highly acclaimed, but its owned and operated by Chef Kevin Sharpf, who was once featured on Top Chef. He’s a Galena native, too, and we’re thrilled to support his business!

Their menu most certainly will not disappoint, even to the most discerning of taste buds! Everything is seasonally fresh, locally sourced, and thoughtfully prepared. To take advantage of this incredible offer, all you need to do is order online at Brazen’s website no later than 12 pm on the Friday of your stay. Make sure to note you’re a guest at Jail Hill Inn while you’re making your online order (in the notes section).  Your dinner will then be delivered to the lobby of JHI between 6:30 – 7:00 pm.  

If you have any questions about how this will work, please feel free to call, email, or reach out to us on social media.  If you have specific questions about Brazen’s menu, please call the restaurant at (563) 587-8899, or email them at

Brazen is owned by head chef Kevin Sharpf, who prides himself on creating an authentic, progressive, yet approachable menu that highlights the seasonally fresh ingredients available in the midwest. Kevin’s goal is to craft thoughtfully unique plates that are relevant anywhere in the culinary world, but accessible to locals in and around Dubuque, Iowa.

Born and raised in Galena, Kevin attended the Le Cordon Bleu of Culinary Arts in Minneapolis, MN. His past culinary experiences include the Hotel Sofitel’s fine dining restaurant, La Fougasse, the acclaimed Restaurant Daniel in New York City, and a 6-year stint as the Executive Sous of Diamond Jo.

In 2014 Kevin received First Place at the Taste of Elegance competition and competed in the National Pork Summit in Napa Valley. In 2016 Kevin was named one of FSR magazines “40 under 40” Risings Stars. Kevin competed in season 16 of Bravo’s ‘Top Chef’ and was awarded the 2019 Iowa Restaurant Association’s Chef of the Year. In November 2019, Kevin and his team were invited to the James Beard House in NYC as the Featured Chef for the “Dubuque Debut” dinner.

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