6725 Avery-Muirfield Dr. Dublin, Ohio 43016
(614) 799-9100

HOURS
Monday - Wednesday, 11:00am - 10:00pm
Thursday - 11:00am - 11:00pm
Friday - Saturday, 11:00am - Midnight
Sunday, 10:00am - 9:00pm
Sunday Brunch 10:00am - 2:30pm
Kitchen closes 1 hour before posted closing time

Mother's Day Brunch

Sunday, May 13, 9AM - 4PM
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2 for Tuesday

Enjoy a special offering of our favorites, paired with wine or beer.
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Sunday Brunch

Join us from 10 a.m. – 2:30 p.m.
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Leadership Team

BETHANY CRAWFORD ★ GENERAL MANAGER

General Manager Beth Crawford of Matt the Miller's Tavern in Dublin, has roots in hospitality that started in New York State where she worked at the Country Club of Buffalo and was a Server Captain at Trattoria Aroma. 

Upon moving to Columbus in 2011, she began as a server at Matt the Miller's in Grandview. She quickly rose to Assistant General Manager positions at both the Dublin and Grandview locations until March 2014 when she was named General Manager at the Dublin location. She moved to Gemini Place as General Manager in August 2015 prior to moving back the Grandview location towards the end of 2016, and then returning to Dublin in late 2017. 

Beth's love of restaurant work is paired with a love of food and the skills required to prepare it. The changing pace of each day in the restaurant space is something Beth enjoys. She genuinely appreciates the connections she has with staff and guests. She’s particularly gratified by the embrace the Tavern receives from the Dublin community.  In her free time, Beth loves to spend time with her family, Austin, Dominik (14), and Bella (10)

Be sure to say hello and get to know Beth next time you're visiting us at Matt the Miller's

 


 

COREY HARPSTER ★ aSSISTANT GENERAL MANAGER

Corey's family has always been in the hospitality industry. His grandparents restaurant, Minico's, in Westerville gave him the opportunity at a young age to learn in ins and outs of the
 business. He started bussing tables at age 12, and quickly learned every position, including cooking. 

His love for food and people has kept him motivated throughout the years, and eager to keep learning more. With his Dad owning a successful bar, and Mom being in the restaurant management for years. Corey has plenty of influence and knowledge to carry him in this industry for years to come. 

Corey started with CLB Restaurants in 2014 and yet again, quickly learned every position. Four years later he is excited to represent Matt the Miller's Tavern in Dublin and ensure each guest leaves a raving fan. 

 


PRESTON JOHNSON ★ ASSISTANT GENERAL MANAGER

Preston Johnson's love for the industry started at age 18 where he worked in the kitchen at a high end steak house. He eventually moved to the front of house providing guests with excellent service. He moved to Dublin 4 years later and worked the Crown Plaza assisting with special events. He worked in various restaurants around Columbus before taking on a management roll at a Polaris hotel. 

Eventually he found his way to Matt the Miller's as a server and quickly mastered his position before taking a management position. His appreciation for hospitality and vibe of the restaurant keep Preston motivated in his career. 

 



MATT GOINGS ★ EXECUTIVE CHEF

Early experimentations in his mother's kitchen while she was at work led to Executive Chef Matt Goings' career. His first line cook job was an extra part-time job meant to help fund a first home. He loved the pace of the kitchen and decided that's what he wanted to do full-time.

While attending the Columbus State Community College Chef Apprentice program, Chef Matt held down a job at 55 on the Boulevard and stayed there for 7-1/2 years working with over 30 excellent chefs.

Over the next thirteen years, he worked and learned at several small Columbus restaurants, worked as sous chef at 55 at Crosswoods then Mitchell's Fish Market. He earned the Executive Chef position at Mitchell's Steakhouse and stayed for over ten years before joining Matt the Miller's Tavern and CLB Restaurants.

His love for cooking is so great that it's something he enjoys with his wife and two boys on his days off along with motorcycling and gardening.


Christina Meehan has worked in the restaurant industry since she was 16, beginning her career as a dishwasher and then moving on to bartending and management at a variety of local establishments.  In addition to her degree in Accounting, Christina is a self-professed “Beer Geek” and has turned her passion for beer and creating cocktails into a profession as General Manager with Matt the Miller’s Tavern.  She has worked with CLB Restaurants throughout the opening of all of the Matt the Miller’s Tavern locations, and especially enjoys coaching and teaching young managers within the company.   Originally from Mansfield, Ohio, Christina now lives in Dublin with her husband and four busy kids, and enjoys reading old cocktail books and cooking.
Christina Meehan has worked in the restaurant industry since she was 16, beginning her career as a dishwasher and then moving on to bartending and management at a variety of local establishments.  In addition to her degree in Accounting, Christina is a self-professed “Beer Geek” and has turned her passion for beer and creating cocktails into a profession as General Manager with Matt the Miller’s Tavern.  She has worked with CLB Restaurants throughout the opening of all of the Matt the Miller’s Tavern locations, and especially enjoys coaching and teaching young managers within the company.   Originally from Mansfield, Ohio, Christina now lives in Dublin with her husband and four busy kids, and enjoys reading old cocktail books and cooking.

Joe Rey ★ Sous Chef

Joseph Rey's love for cooking began with he started cooking for himself as a teen. He started out in the restaurant industry with a part-time job as line cook in high school and knew he had found his passion and career. 

After high school, Joe attended Pennsylvania Culinary Instutute's le Cordon Bleu program and worked full time Atria's restaurant in the Pittsburgh Pirates stadium. After graduating culinary school, he returned to Central Ohio, spent the next 8 years working in local Country Clubs, and was promoted to Sous Chef by the age of 24. He joined CLB Restaurant in 2017 as Sous Chef at Matt the Miller's Tavern. 

Joe lives in Dublin with his wife and two sons. In his free time he enjoys grilling and exploring parks and hiking paths with his family. 


MATT GOINGS ★ EXECUTIVE CHEF

MATT GOINGS ★ EXECUTIVE CHEF





ANDY JONES ★ SOUS CHEF




 





Joseph Rey's love for cooking began with he started cooking for himself as a teen. He started out in the restaurant industry with a part-time job as line cook in high school and knew he had found his passion and career. 

After high school, Joe attended Pennsylvania Culinary Instutute's le Cordon Bleu program and worked full time Atria's restaurant in the Pittsburgh Pirates stadium. After graduating culinary school, he returned to Central Ohio, spent the next 8 years working in local Country Clubs, and was promoted to Sous Chef by the age of 24. He joined CLB Restaurant in 2017 as Sous Chef at Matt the Miller's Tavern. 

Joe lives in Dublin with his wife and two sons. In his free time he enjoys grilling and exploring parks and hiking paths with his family. 
Joseph Rey's love for cooking began with he started cooking for himself as a teen. He started out in the restaurant industry with a part-time job as line cook in high school and knew he had found his passion and career. 

After high school, Joe attended Pennsylvania Culinary Instutute's le Cordon Bleu program and worked full time Atria's restaurant in the Pittsburgh Pirates stadium. After graduating culinary school, he returned to Central Ohio, spent the next 8 years working in local Country Clubs, and was promoted to Sous Chef by the age of 24. He joined CLB Restaurant in 2017 as Sous Chef at Matt the Miller's Tavern. 

Joe lives in Dublin with his wife and two sons. In his free time he enjoys grilling and exploring parks and hiking paths with his family. 

Corey started with CLB Restaurants in 2014 and yet again, quickly learned every position. Four years later he is excited to represent Matt the Miller's Tavern in Dublin and ensure each guest leaves a raving fan. 


Preston Johnson's love for the industry started at age 18 where he worked in the kitchen at a high end steak house. He eventually moved to the front of house providing guests with excellent service. He moved to Dublin 4 years later and worked the Crown Plaza assisting with special events. He worked in various restaurants around Columbus before taking on a management roll at a Polaris hotel. 

Eventually he found his way to Matt the Miller's as a server and quickly mastered his position before taking a management position. His appreciation for hospitality and vibe of the restaurant keep Preston motivated in his career. 

Preston Johnson's love for the industry started at age 18 where he worked in the kitchen at a high end steak house. He eventually moved to the front of house providing guests with excellent service. He moved to Dublin 4 years later and worked the Crown Plaza assisting with special events. He worked in various restaurants around Columbus before taking on a management roll at a Polaris hotel. 

Eventually he found his way to Matt the Miller's as a server and quickly mastered his position before taking a management position. His appreciation for hospitality and vibe of the restaurant keep Preston motivated in his career. 

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