The Ghostly Gourmet

I do not hunt ghosts on an empty stomach. This guide is for the other kind of field work: restaurants, taverns, bars, breweries, and distilleries that still set a public table, in buildings that have not finished with their first occupants.

Every house here is a working establishment. You do not need a private lock-in, a ticketed investigation, or a name at the door. You need a reservation or a walk-in, a polite appetite, and the sense to leave the staff alone if the room is busy. Confirm hours before you go — the dead keep their own, the kitchen does not.

The backstories are local lore, staff accounts, and published haunt reports, written as a diner would tell them. They are not affidavits. If a house has a harder history — enslavement, suicide, a war — the guide says so, and does not turn it into a punchline.