FALL 2023 (Vol. 79)

FALL 2023

PROFILE | Decade

When the distinguished NuLu restaurant Decca shut down last year, three veteran Deccans with a shared passion for excellence set out to keep the vibe alive just a few blocks away in Butchertown.

PROFILE | North of Bourbon

The culinary and cultural links between Louisville and New Orleans date back to the early history of the U.S. This ambitious, imaginative restaurant delves deep into that legacy through an impressive fusion of atmosphere, beverages, and cuisine.

COLUMNS Starters

COMINGS & GOINGS

A summary of changes in the local restaurant scene — with openings, closings, changes and more.

THE LOCAL | Gus’s World Famous Fried Chicken

In a rare instance of editorial agreement, the entire F&D staff are in agreement that when it comes to fried chicken there is a new Best-In-Town.

OFF THE EATEN PATH | Island Breeze

Kevin Gibson is always on the hunt for out-of-the-way restaurants. In his inaugural “Off the Eaten Path” column, he introduces us to a Jamaican eatery in Clifton.

Liquids

BAR BELLE | I’m still standing

Our Bar Belle highlights the classic joints that have endured throughout time.

COCKTAIL CONTESSA | Batched cocktails

Mix less and mingle more with these batched cocktail recipes.

Food

LELIA’S KITCHEN | Hot and smoky chipolte peppers

Our in-house chef Lelia offers up a trio of clever chipolte pepper recipes — vegetarian sweet potato soup as well as chicken and pork options.

EASY ENTERTAINING | Holiday turkey recipes

Turkey is a holiday staple, but as tastes and dining practices change, home cooks are looking for new approaches. We invited three great local chefs to come up with ideas — and boy, did they!

RESTAURANT GUIDE

Dining Guide

Our comprehensive list of over 1,500 Louisville eateries is a unique and essential tool for area diners.

Maps (RESTAURANT LOCATOR)

Location is everything for diners and for restaurateurs — and our one-of-a kind maps cover the entire Metro region.

FALL 2023

PUBLISHER

JOHN CARLOS WHITE

EDITOR-IN-CHIEF

MARTY ROSEN

EXECUTIVE EDITOR

ROGER BAYLOR

PHOTOGRAPHERS

DAN DRY

HEATHER WIBBELS

COLUMNISTS

ROGER BAYLOR

SARA HAVENS

LELIA GENTLE

KEVIN GIBSON

HEATHER WIBBELS

FEATURE WRITERS

ROGER BAYLOR

CARY STEMLE

ENTERTAINMENT EDITORS-AT-LARGE

TIM & LORI LAIRD

GRAPHIC DESIGN & PRODUCTION

ED ROTHER

JOHN CARLOS WHITE

ACCOUNT EXECUTIVE

GRETCHEN SHARP

IN FOND MEMORY OF OUR FRIENDS AND COLLEAGUES

RON MIKULAK | KAREN SHANE

DANIEL BOYLE

Food & Dining Magazine® P.O. Box 665, Louisville KY 40201 502.509.EATS (3287)

ON THE COVER Shishito’s, tonnato, Castelvetrano olives and balsamic from Decade (page 18).

Photo by Dan Dry

comings goings &

BY ROGER BAYLOR

Autumn can be elegiac, but there’s nothing melancholy about our “Comings & Goings” tally for the year to date: 131 openings versus 70 closings, which if extrapolated into major league baseball-speak is a winning percentage of .652, and a sup erlative 106-56 won-lost record for the season. Let’s have a closer look at a bullish past three months where we saw 41 restaurant openings to a mere 15 closings bringing the total restaurants listed in this issue’s restaurant guide to 1555.

COMINGS

Former Louisville mayor Greg Fischer is famously (notoriously?) credited with coining the term “bourbonism” to describe the alluring alchemy of bourbon, hospitality, distillery experiences, and local food available in Louisville to tourists and residents alike. One consequence of bourbonism’s enduring appeal to visitors is an ongoing boom in the construction of hotels, many of them harboring distinctive, independently-operated eateries; examples include Rosettes at Hotel Genevieve in NuLu and Nostalgic at the Bellwether (Highlands).

Even better, today’s new-school Louisville hotel bar tends to specialize in — wait for it — bourbon, bringing the whiskeyanity’s civic rationale full circle.

Consequently our survey of newcomers begins with Paseo (“leisurely stroll”) at The Myriad Hotel (900 Baxter Ave.), featuring a Mediterranean- and Middle Eastern-inspired vibe that entices diners with words like “harissa,” “chorizo” and even “labneh.” Switchboard is Paseo’s day-long Myriad auxiliary, from morning coffee-with-pastries to evening cocktails, accompanied by small-bites derived from Paseo’s pantry.

Derby Gaming Hotel is a Churchill Downs brand extension within hailing distance of the airport shuttle, reinventing the old Louisville Downs harness racing acreage into an entertainment complex and debuting Oliver’s Chop House & Bourbon Bar (4520 Poplar Level Rd.), with classic Sinatra-grade steaks, seafood, cocktails, and desserts.

Omni Louisville’s street-level Falls City Market is home to Lexington-based Country Boy Brewing’s first Louisville taproom (400 S. Second St.), pouring regionally popular beers like Cougar Bait and Shotgun Wedding, along with pizza, subs, and wings to address inevitable “post-matrimonial” munchies.

In addition to these welcomed applications of culinary hostelry, Louisville may well be experiencing peak adaptive reuse of restaurant floor plans, a perennially viable tactic, as pre-existing food serv-

ice-gr ade plumbing, electricity and ventilation reduce start-up costs.

Perhaps the most prominent example of “now smoking ribs where X used to be” is the eagerly awaited Brooklyn, NY-based Pig Beach BBQ (1201 River Rd.), utilizing the long-vacant Waterfront Park funhouse formerly occupied by Tumbleweed and Doc’s Cantina, and greeting patrons with chef-driven barbecue, sides, and all the drinks.

Ambitious multi-site restaurateur Jared Matthews’ Osteria Italian Seafood (1211 Herr Ln.) in Westport Village picks up where longrunning predecessor Napa left off, retaining a healthy approach while shifting the emphasis to fresh Italian-inspired seafood. MeeshMeesh Mediterranean (636 E. Market St.) replaces Wiltshire on Market in NuLu, offering Eastern Mediterranean culinary traditions synthesized by Chef Noam Bilitzer, a native of Israel. The versatile B-Side is an event venue, free-standing weekend bar and stage upstairs at Decade restaurant (1076 E. Washington St.), named after the “flip” side of pre-digital vinyl 45 rpm records.

Awry Brewing occupies the former Chimera Brewing/V-Grits building at 1025 Barret Ave., pairing beer-friendly nibbles (chicken tenders, cheese curds) with a balanced line of craft beers. TurnStation Brewing Co. (10601 Worthington Ln.) refashions the short-lived Oldham County Brewing premises at Glen Oaks Golf Club, with local brewing legend Leah “Apocalypse Brew Works” Dienes on board to brew easy-drinking duffer’s beers—taproom only, but the country club has food.

Tequila seemingly trails only bourbon as the greatest prompter of restaurant concepts. North Carolina-headquartered Locos (412 S. Fourth St.; formerly Whiskey Dry at Fourth Street Live!) touts the area’s “most extensive” selection of distilled blue agave juice, and Bakersfield (1064 Bardstown Rd.), from the Cincinnati-based restaurant group behind The Eagle, brings its own taste of Buck Owens Country to the Highlands where Hop Cat’s craft drafts once poured.

Old Louisville scores three new venues, each occupying previously used restaurant space. Que Pasa Mexican Grill (103 W. Oak St.) promises authentic Mexican cuisine the way abuela (grandma) used

Continued on page 8

to make it, while Renshoku Ramen (1161 S. Second St.) is a testament to chef/owner Nicholas Robey’s obsession with ramen. Fleur de Tea (1212 S. Fourth St.) is the second iteration of the stylish Norton Commons tea shop.

Blondie & Jim’s Bistro (10711 Meeting St.) tags in for Board and You at Norton Commons, serving “Grandma-inspired Southern cooking” from a different grandmother’s recipes. Across the Ohio in Jeffersonville, Harry’s Taphouse and Kitchen (5580 Highway 62) adds a second “inland” location near River Ridge Commerce Center. DiOrio’s Pizza & Pub (7507 River Rd.) takes over where J. Harrod’s held court for almost 30 years.

Building a restaurant from scratch? Looking for a marketing angle? Numerologists say the letter “Z” mystically connects to the number three , suggesting that the owners of Bunz Burgerz, who’ve now launched Banditz Pizza at The Village Market Food Hall (712 Brent St.), are aiming for an eventual dining zeesome Breakfast AF (1008 Goss Ave.), sharing ownership with the trendy Hauck’s Corner bar a few doors down, believes the day’s first meal can be early in the morning or late at night, with business hours to match. Similarly, the NuLu pizzeria spinoff Wick’s Slice (811 E. Market St.) offers late night grab ‘n’ go slices to passersby as well as denizens of the adjacent Taj Louisville bar.

Haymarket by Ashbourne Farms (3020 River Rd.), an urban marketplace and farm outlet, sells produce, baked goods, meats and graband-go food items, and the chain Dirty Dough Cookies (12905 Shelbyville Rd.) specializes in purposeful messiness as a pathway to decadence .

But maybe international flair is more your flavor. Enso - (“full circle”) exists on hallowed ground at 1756 Frankfort Ave. (remember Maido?) with a fresh blend of Japanese and Southern American culinary traditions from Chef Lawrence Weeks and his team at North of Bourbon. Cured Restaurant & Salumeria (637 E. Main St.) brings Cuban immigrant Alvio Lapinet’s traditionally preserved ham, sopressata, guanciale, chorizo, and prosciutto to the former International Tap House, while Katherine “Chef Kat” Aphaivongs relocates her All Thai’d Up (4812 Brownsboro Center) to the retired Gasthaus quarters, serving traditional dishes like Pad Thai and Tom Yum Goong. Koko + Rae Caribbean Kitchen (1511 Bardstown Rd.) brings touches of the multinational Caribbean cosmos to the Highlands (Louisville’s neighborhood), but for a taste of the Highlands (Scotland’s largest whisky region), proceed to Tartan House (1027 E. Main St.) for wee drams. It’s only two blocks to Neighbors Noodles (835 E. Main St.), a savory offshoot of Chef Edward Lee’s Nami restaurant, where rotating feasts of udon, kalguksu, saimin, soba, myun — even rare “pasta” — are available for carry-out only.

For tastes of 1950s Havana — from pargo frito (fried snapper) to doses of Canchanchara (aguardiente cocktail) — check out Havana Nights (649 S. Fourth St.). There’s a huge Mexican heritage menu available at Tres Amigos of Louisville at 9921 Ormsby Station Rd., and a few miles further east, White Buddha (12907 Factory Ln.) is a Japanese-style steak, hibachi and sushi emporium.

Rounding out the newbies, Louisville’s existing businesses continue

to pursue favorable economies of scale by expanding. Crumbl Cookies and First Watch (both at 7714 Bardstown Rd.) join fellow chain concepts Starbucks and Chipotle at the Cedar Creek Development, close to where Home Run Burgers & Fries has its fifth location (6600 Bardstown Rd.), with the promise of more to come. Jeff’s Donuts’ sixth branch (10513 Fischer Park Dr.) operates daily around the clock. Established area coffee roaster Quills (2001 Frankfort Ave.) attains its sixth dispensary, national chain Playa Bowls has dropped a second branch at 12939 Shelbyville Rd., and Fresco Tea Bar’s fourth shop can be found at 1370 Veterans Parkway in Clarksville.

However no operator save Starbucks can beat the burgeoning El Nopal, now with 28 Mexican restaurants in F&D’s Louisville coverage area since the most recent one opened at 4112 Outer Loop.

MOVES & CHANGES

Forever idiosyncratic and entertaining, the peripatetic Somewhere by CC — rebranded from CC’s Kitchen, relocated from 651 S. Fourth St. to 1135 Bardstown Rd. in the Highlands and replacing Somewhere Louisville restaurant — never ceases to deliver tasty carb-conscious meals, outlandish cocktails, and locally fabled weekend drag brunches for charity. Venezuelan-themed Señora Arepa, originally positioned by an alley behind La Bodeguita De Mima in NuLu, shifts to more expansive digs at 117 St. Matthews Ave. Meanwhile just outside New Albany, Arni’s Pizza and Carr’s BBQ and Market (both at 3700 Paoli Pike), facing lease-related displacement by new owners seeking gentrification enrichment, currently are on hiatus awaiting relocation inspiration.

GOINGS

In terms of sheer longevity, the demise of 45-year-old Rootie’s Sports Bar & Grill (12205 Westport Rd.) tops the list, leaving the tavern’s NFL seasonally-resident Buffalo Bills homeless. As we’ve seen, Osteria Italian Seafood is the designated successor to the departed Napa (1211 Herr Ln.; founded 1999). Susan Hershberg’s seminal Wiltshire on Market (636 E. Market St.) halted in NuLu after 14 years to make way for Meesh Meesh; beloved 13-year-old Asian staple Wild Ginger Sushi & Fusion (1700 Bardstown Rd.) ended a noteworthy run, as did the innovative and edgy New Wave Burritos (founded in 2014; 3311 Preston Hwy.).

Jake & Elwood’s (2230 Frankfort Ave.), a loving paean to Chicagostyle pizza and popular culture, checked out—and who’s going to wear the jacket for that? Burger maven WW Cousins dropped its 4913 Dixie Highway location but continues its long run in St. Matthews, and Feast BBQ retracted from 10318 Taylorsville Rd. to its only remaining location in NuLu. Uncle D’s Franks (6409 Bardstown Rd.) shuttered its bricks ‘n’ mortar but is seeking a food truck for hand-dipping its signature corndogs. American Smokehouse Stadium (1000 Auction Ln.) gave up in July after a last-gasp Jeffersonville site change.

And, over there in Chain Concept Land, the mountain-lodge-motif Aspen Creek Grill exited its 302 Bullitt Lane premises, soon to yield to a Hooters-esque sports bar called Twin Peaks. F&D

BY MARTY ROSEN

also hospitable to its patrons’ wishes: if you must have biscuits, the menu kindly invites you to bring them with you.

TheLocal TheLocal

TheLocal

The Local celebrates the places that make Louisville Metro feel like home, whether old or new, traditional or innovative.

Gus’s World Famous Fried Chicken

Every food journalist around these parts will agree on one thing: the most frequently asked culinary question — from both locals and visitors — is, “Who has the best fried chicken?”

Another thing food journalists around these parts will agree on is that this question is inevitably disputatious whether the focus is local (Shirley Mae’s, Big Momma’s, Indi’s, King’s, etc.) or chain (yes, people argue about Popeye’s, KFC, Lee’s Famous Recipe, etc.).

Just recently, though, the always argumentative F&D staff reached an unprecedented consensus: there is a new best-in-town.

Some weeks ago, our Bar Belle, Sara Havens, and I independently dropped in for the soft opening of Gus’s World Famous Fried Chicken on Hurstbourne Lane, the first local iteration of the Memphis-based chain (31 locations).

Both of us were wowed (as was my friend Wayne, with whom I have kind of a standing appointment for hot chicken at Popeye’s). In fact, as I pulled out of the parking lot I called our Publisher, John Carlos White — who soon after dropped in and agreed. Soon enough, the entire F&D staff was on board.

This column is called “The Local.” And so one might reasonably wonder how a link in a small Memphis-based chain (31 links) fits in. It very definitely does, actually. More about that — and about Kentucky franchisee Gus Oyler (his first name is a fortuitous coincidence) in a moment, but first: what makes Gus’s the new best-in-town?

First — and decisively, of course – there is the chicken itself. Gus’s does chicken one way, and one way only: hot and spicy. Gus’s, unlike any other “chain” I can think of, is singularly idiosyncratic in its commitment to doing only the things it believes in and doing them well. So there is only one kind of chicken, no “mild” alternative. Likewise, the chicken is served the oldfashioned way, atop slices of white bread (no biscuits) — because white bread was the plating for this chicken when it was first served in the 1950s when Napoleon Bonner and his wife Maggie perfected their “chicken sandwich” recipe in Mason, Tennessee (their son Gus and his wife Gertrude would later build today’s business up from that legacy). But the restaurant is

The heat in this chicken comes on with a slow, seductive peppery glow rather than an all-out assault. This chicken is battered rather than breaded and comes to the table in a gleaming bronze sheath that shatters under your teeth to reveal incredibly juicy, flavorful meat sealed within. Gus Oyler attributes that quality to the batter: “It’s a wet bath that sinks into the meat,” he said in an interview. “But the quality is the result of so many details. It’s a very labor-intensive process. This is fresh, never-frozen chicken. We trim each piece of chicken by hand, making sure the wings aren’t broken, the legs aren’t bruised, and our battering process is very specific. It’s not just throwing the chicken in buttermilk, dipping it in breading, and tossing it in the fryer. The batter and flavor are integral to the chicken — there’s nothing worse than taking a bite of chicken, the breading comes off in one bite — a great bite — and then you’re left with the rest of the chicken.”

Oh, and by the way: the batter (and thus the chicken) is famously gluten-free.

Nothing at Gus’s is “fast food.” This is labor-intensive, scratch-made cookery, dining with every piece of chicken cooked (in peanut oil) only after it’s ordered (so grab a beer or some tea while you wait, or call ahead). The sides and desserts, too are superbly executed classics: fried okra, greens, slaw, pecan and sweet potato pie, and all the classics. Adult beverages can be had (as well as iced tea, of course).

And though you might mistake Gus’s for “fast food,” there is table service (and a busy counter for pickup orders). And on my first and subsequent visits I’ve found expert, enthusiastic knowledgeable service that equals (or exceeds) some of the top-level restaurants in the city. That speaks highly of organizational values — and the “local” connection. Gus Oyler grew up inthe Seneca Park/Cherokee Gardens part of town. And area sports fans may know of his father, UofL Hall of Fame quarterback Wally Oyler (who also coached football at Fern Creek and Male).

Gus Oyler’s story is worth an article of its own, but the short version is that after studying at UK and a diverse career (including private wealth management), he landed in Memphis (via Barcelona, Spain), where he happened upon Gus’s — and was so smitten he put on a suit and tie, went to the restaurant and applied for a job. His private agenda was to one day get a franchise, he recalled, but at that moment, “I just wanted to get in there and work, and prove myself. I offered to come in as a dishwasher, server, anything,” he said.

He ended up in management, of course — but he also did learn how to do everything — and he still does, at both his Louisville and Lexington locations. With perhaps more on the horizon. F&D

Path

Off the with Kevin

Growing up in Jamaica, Shayamala Mothersill learned traditional recipes from her mother and grandmother.

When she grew older and had moved to America, she began preparing those recipes for her children. Today, she makes her Jamaican fare for anyone who wants it.

The co-owner of Island Breeze, with her husband Aaron, said she has always enjoyed feeding her family, but over time, her four children have become less and less enamored with those family recipes for dishes like jerk chicken, curry goat and oxtails.

“So, I said, ‘I need to cook and sell this food,’” Mothersill says. And so she does, every day of the week except Tuesday, when the restaurant is closed.

Her tiny business, located in the former Fry Daddy’s (and Sam’s Hot Dog Stand) location at 1991 Brownsboro Road, oozes Jamaica, and not just from the aromas one encounters

upon entering. The décor offers bright, primary colors, island-themed accents and, of course, photos of Bob Marley on the walls.

Mothersill had previously worked as a CNA, followed by several years at Ford Motor Company, until she decided she wanted to work for herself by opening a restaurant. So, she drove DoorDash six days a week, sometimes 11 or 12 hours per day, for three years to save up the money to open Island Breeze. Her venture launched on March 31.

Her menu is succinct, yet inclusive. Ten dinners top the list, with those aforementioned Jamaican favorites to go with curry chicken, both jerk and barbecue rib tips, turkey ribs, tilapia, cod and, of course, escovitch, a classic Jamaican favorite that constitutes a whole fish (usually red snapper, but other fish, like tilapia,

will work) fried and topped with a blend of onions, carrots and peppers. Dinners range from $12.99 to $16.99, while you can get smaller portions of jerk chicken, jerk rib tips and barbecue rib tips for $8.99.

Sides on the menu include staples like greens, rice and peas, plantains, steamed cabbage, mac and cheese, and French fries. And for $3.50, you can get a scratch-made Jamaican meat patty stuffed with either spiced beef or jerk chicken.

On my first visit, I had the jerk chicken dinner, and for the price, the amount of food is surprising — I was able to easily stretch it into two meals (I love leftovers). Three ample pieces of chicken were served atop a mound of rice and peas, with the savory jerk spices infiltrating them to elevate their flavor. And if you go, be sure to get the greens as one of the two sides that come with your meal. But the plantains are pretty delicious as well, and Mothersill brags about her macaroni and cheese.

While the best-sellers are the jerk chicken and oxtails — “They go like,” she says, snapping her fingers three times — while the curry goat is another favorite of her customer base. And while some diners may be put off by the thought of eating goat, Mothersill notes that it’s a far more healthful meat than chicken, with fewer calories, less fat, and a bit more protein — not to mention a richer flavor profile.

But if truly you’re feeling adventurous, try the escovitch, the traditional Jamaican adap-

PHOTOS BY DAN DRY

Gibson

(from left) Aaron and Shayamala Mothersill; oxtail cooking on the stove; jerk chicken on the grill; oxtail plater with rice, steamed cabbage, and plantains.

tation of what’s known as escabeche on the Iberian Peninsula. It features an enormous red snapper, doused in a well-seasoned marinade, and fried with vegetables. It’s a colorful and inviting dish – well, unless you’re averse to having your dinner stare back at you. It’s a multi-sensory experience as you pull the fish apart and search for every morsel of tender, flavorful meat. And yes, you can — and should — eat the head.

I ordered the escovitch, and as a first-timer to the version that involves the entire fish, I confess I experienced mild trepidation (years ago I’d had a version that didn’t involve a whole, head-on fish). But I quickly got the hang of it. Mothersill advises diners to pull the bones out

before you start eating, and that advice was spot on. I dug in and figured out how to extract the spine, leaving only a few bones in the upper part of the meat to work around. From there, it’s a matter of cleaning out the tender and flavorful meat with my fork … and I admit that my fingers eventually got involved, because — trust me — I wanted to leave nothing behind, and you won’t either.

Getting a first taste of the tender meat will sharpen your senses quickly, apparently. And while I’m mostly OK with the notion of eating an animal in its original packaging, I have to admit I didn’t realize that red snapper have such intimidating teeth! (Note that if you get the escovitch, you may want to order ahead of time by phone, as it takes about 25 minutes to prepare.)

As I picked the fish apart, a couple of other wide-eyed customers who were there getting carry-out while I dined asked what I had ordered, which speaks to the striking visual struck by the fish and multicolored vegetables. Beyond appetizing.

And for the modest $16.99 price tag, I also got a side of rice and peas, plus two more sides of my choice, which on this day were plantains and Mothersill’s uncannily good mac and cheese. Quite a feast — that supplied leftovers for the following day.

Mothersill said the feedback from her customers, many of whom have quickly become regulars, has been similarly affirming: “It lets me know that I’m doing something good,” she says. “It pushes me to come here every day.”

And unlike her kids, the customers don’t seem to be tiring of Shayamala’s dishes, which hopefully constitutes a recipe for further success. F&

D

Escovitch with steamed rice and peas, cabbage, and peppers.

In the last issue, I poured out a little love for all the bars that once held court in Louisville’s nightlife but are no longer with us. Some have morphed into other thriving watering holes while others have been paved over to make room for upscale apartments or vape stores.

So since it’s still 2023 and this fine foodie magazine is still celebrating 20 years, I wanted to shine a spotlight on the bars that have made it through the rain. And by rain, I mean the shit storm that was the pandemic and all the other hardships like ever-changing consumer trends, gradual gentrification and the perpetual, unsatiated appetite this city has for new establishments.

Sure, I like new places, too. But I prefer the comfortable familiarity of my neighborhood dive bar much more. You can keep your White Claw and espresso martinis; I’m doing just fine with cold Bud Light and stiff Kentucky bourbon.

So on that note, let’s get going on the shout-out to Louisville nightlife mainstays that have been around for 20+ years. (I already know I’m going to miss a few, and this list isn’t meant to be comprehensive. Instead of writing a mean-spirited comment, how about you share your favorites so that we can keep the love going.)

This wouldn’t be a Bar Belle column without a mention of The Back Door, so let’s start with this Highlands gem. Serving bikers to brain surgeons is their motto, and they’ve been around now for more than 35 years on the north side of the Mid-City Mall. I have a longstanding happy hour appointment here on Thursdays, but most folks come for the pool, the stiff drinks and the dark corner s where many relationships have started or ended.

The BarBelle Belle

I’m Still Standing

BY SARA HAVENS AKA THE BAR BELLE

Since we’re in the Highlands, let’s stay here for a bit with some more mentions. One of Louisville’s oldest bars is found here, the venerable Outlook Inn. Kudos to them for keeping up with the times (they have a great bourbon selection now) but also staying true to what they know best: the city’s best Bloody Mary. And just down Baxter from here, we’ve got the Irish triangle: Flanagan’s, Molly Malone’s and O’Shea’s. Congrats to them for also staying relevant and providing a fun place to eat, dance and hear live music.

Next up in our Highlands love fest is Wick’s Pizza, which I love stopping in from time to time for a tall draft beer and a cheese pizza. And what would Bardstown Road be without the Bambi Bar, the iconic dive that started its own pub crawl back in the day. While that’s a good amount of mentions for one neighborhood, I’ve also gotta give a shout-out to the mischievous Air Devil’s Inn; the beloved Kern’s Korner;thetried-and-true Barret Bar, which has some of the best bar food in town; the fun-loving Shenanigans; the debauchery-soaked Left Field Lounge; and the hidden hippy den that is the Hideaway Saloon

Over in the Germantown/Schnitzelburg area, we have two bar legends: Check’s Cafe and Old Hickory. Both harken back to simpler times when pints were a nickel and “Truly” was a song sung at karaoke, not a low-calorie sorority girl snack.

Heading slightly east, we have some mainstays along the Frankfort Avenue corridor and on into St. Matthews. Perhaps the oldest bar in town can be found here at the Mellwood Tavern, which dates back to 1885. I used to karaoke here when it was called the Rush Inn, and now the establishment welcomes legit singers with some of the area’s best musicians. We’ve also got two longstanding restaurants nearby to mention, but don’t worry, I’m not breaking the rules because I usually stop in for drinks. The Irish Rover and El Mundo are great places to quench your thirst whether you’re eating there or not, and they deserve a high-five here.

Nowadays, if I want to do karaoke, I head to Patrick’s in Crescent Hill. There’s always random fun lurking behind the door, and while the bathrooms aren’t great, you just learn to deal. Up the street is the hungry, hungry caterpillar of a bar, Gerstle’s, which just keeps gobbling up its neighbors and expanding — much like my waistline. It’s a staple of St. Matthews and for good reason: the beer is cold, the atmosphere is chill and the music is on-point.

I hate to cram all the other veteran bars in town together, but my word count is coming to an end. In Lyndon, we’ve got the neighborhood haunts Joe’s Older Than Dirt and R Place Pub clocking in at over 20 years. In Old Louisville, there’s Mag Bar, the bar with nine lives; the old GOAT Buck’s; the UofL staple Granville Pub; and the quaint dive Old Louisville Tavern

In the East End, cheers to Mr. G’s and Rumors. In the South End, we’ve got the longstanding Bud’s Tavern, the welcoming Ott’s Tavern, and the delicious Rubbies Southside Grill. And in the Hikes Point area, we can’t forget about Hikes Point Lounge, which just celebrated 63 years, and the rejuvenated Golden Nugget

I’d be remiss not to mention my senior superstars of Southern Indiana. I spent many evenings at Rich O’s, which is technically still there but might go by the name of the New Albanian and Sportstime Pizza. If you haven’t tried Kate’s Stuffed Mushrooms, you need to jump the river now, do not pass Go, do not collect $200. Let’s also raise a glass to the lively Hugh E. Birs, the divey Johnny D’s, the bikey Resch’s Tavern (one of my favorite spots to grab a burger), and the sassy Slammers.

There you have it. I’ve done run out of space. If I missed you, please forgive me. But give yourself a huge pat on the back, because the fact that you’re still here means you’re doing something right. F&D

STORY AND PHOTOS BY HEATHER WIBBELS

Mix Less and Mingle More with Batched Cocktails

The last quarter of the year races by with gatherings galore, and when hosting, it’s more gracious (and more fun) to visit with guests than to stay glued to the beverage table serving drinks. Enter the batched cocktail, a make-ahead solution that keeps guests happy, sipping, and lets you enjoy your own soiree. There are two critical pieces to batching a cocktail before a party. First, remember to add water for dilution before you chill the batch. When made one at a time, cocktails are shaken or stirred with ice. This chilling process adds dilution, allowing flavors to merge and soften, and it lowers the proof to make sipping more enjoyable. For batching, we add that same percentage of water ahead of time, then chill the cocktail thoroughly before serving.

The second important consideration is knowing what kinds of cocktails are appropriate for batching. Spirit-forward drinks like martinis, manhattans, and old fashioneds embrace the batching process days or even weeks in advance. Sours like daiquiris, margaritas, and whiskey sours, because they use fresh juice, should be made the same day and consumed within 24 hours to preserve peak citrus flavor. Most tall cocktails like highballs, mules, and champagne cocktails are best when the carbonation is added just before serving rather than batched ahead of time.

This month, we present exceptional recipes for tailgating, fall bonfires, Halloween, and Thanksgiving. We also introduce Freezer Cocktails – creations best prepared ahead and stored in the freezer, ready for pouring. Because they are so cold, they don’t require chilling a glass and have a lovely viscosity to them when freshly poured.

For your mastery of the batching process, we’ll add a few tips. Ensure all premade cocktails are stored in sealed bottles or pitchers, and stored upright in the fridge or freezer as specified. Discarded screw-top 750mL or oneliter bottles serve wonderfully for this purpose and can be conveniently disposed of after your event.

Bloody Giggles Margarita

As October arrives, cocktails with a dash of heat or smoke sit perfectly on the palate. This spicy variation on a classic margarita evokes Halloween with its dark red color and black salt rim. Blood orange juice contributes a brilliant color to the cocktail, and a few slices of fresh jalapeno add heat. Best made the same day and chilled in the fridge, be sure to remove the jalapenos before storing overnight. Makes 13.5 cups or 16 servings.

4 cups tequila (or split with mezcal for a smoky margarita)

1 cup orange liqueur

2 cups lime juice

4 cups blood orange juice

¼-½cup agave nectar

2¼ cup water

Garnish with jalapeno slice and black salt rim

Optional: Sliced, deseeded jalapeno if you enjoy spice

Combine all ingredients in a large pitcher and stir well. Let chill in the fridge for at least 3 hours before your event starts. If you enjoy spice, add the jalapeno slices about an hour before serving. To serve, shake or stir the container briefly and pour 6 oz into a rocks glass rimmed with black salt and top with slices of fresh jalapeno.

Not Your Kid’s Table Sangria

Punch may have been all the rage as a child, but adults prefer more proof to their sips at family occasions. This easy and gorgeous fall sangria uses a

Not Your Kid’s Table Sangria

Bloody Giggles Margarita

white wine base (Pinot Grigio or Sauvignon Blanc) and autumn fruits like apples and pears to create an easy sipper for adults. Makes about 10 to 12 servings of sangria.

1 bottle white wine (Pinot Grigio or Sauvignon Blanc)

1 cup apple cider

¾ cup apple brandy

1 sliced apple

1 sliced pear

½ sliced orange

3 cinnamon sticks

5allspice berries

½ cup small berries (cranberry or blueberry)

Chilled red sparkling wine

Garnish with cinnamon stick, top with a few berries

Combine all ingredients except the red sparking wine in a large lidded pitcher and chill for at least 4 hours before serving. To serve, pour into a wine glass filled with ice. Add fruit to the glass, top with a cinnamon stick and some berries. Float an ounce or two of red sparkling wine on top of the sangria and serve.

Freezer Espresso Martini

Experience the essence of espresso martini innovation in a fraction of the time with this ingenious freezer hack. Espresso martinis are all the rage, but making them proves time-intensive (ask any bartender). This freezer hack retains the flavor but makes it a breeze to serve. Opt for bourbon (or even rum or tequila) for vodka for added depth and a distinctive finish. While this variation lacks the classic foamy crown because we’re serving from the freezer, make no mistake, this version will delight your guests!

2 cups bourbon (can sub rum, tequila or vodka)

1 cup Kahlua or coffee liqueur

4½ tablespoons espresso powder

1 oz demerara simple syrup

2 oz water

Garnish with 3 coffee beans and optional mezcal-infused cream

Combine ingredients in a one-liter bottle and shake briefly to combine the espresso powder with the liquid ingredients. Store in the freezer at least 4 hours before serving. To make the mezcal-infused cream add ¼ oz mezcal to 4 oz of heavy cream and shake or whip for one minute to thicken. To serve, pour 4 oz into a coupe glass with one large cube or sphere. Top with a bit of the infused cream as desired.

Make Ahead Freezer Door Cocktails

Both of these cocktails live in the freezer at my house, ready to go at a moment's notice, whether for guests or your personal happy hour. For both of these, you can even take a full bottle, pour off the listed amount, then build directly in the bottle. They only get better the longer they’re in the freezer. Adapted from J.M. Hirsch.

Freezer Martini (Dry or Dirty)

18 oz gin (Pour 7 oz from a full 750mL)

3¾ oz dry vermouth (for a dirty martini sub olive brine)

3¼ oz water

Garnish with an olive or a lemon twist

Glassware: martini glass

Freezer Manhattan

14 oz bourbon or rye

(Pour 11 oz from a full 750 ml)

7 oz sweet vermouth

7 dashes aromatic bitters

5 dashes orange or chocolate bitters

4¼ oz water

Garnish: cherry and orange peel

Glassware: martini or coupe glass

From a full bottle of the base spirit, pour off the recommended amount. Reserve for other use. Add the remaining ingredients to the bottle, agitate to mix, and store in the freezer. To serve, pour 3 to 4 oz straight from the freezer into glassware and garnish.

Tailgate Tempter

Pre-game parties, a beloved tradition in the South, demand a delectable cocktail to elevate your tailgate experience. Crafted for a crew, this batch yields 10 cups – ample for you and 15 fellow fans, celebrating victory or defeat.

3 cups bourbon (80 to 94 proof)

2 cups apricot liqueur or brandy

2 cups fresh lemon juice

1½ cups honey syrup (1:1 warm water to honey)

1¾ cups water

Garnish with dried apricots and dried or fresh lemon wheels

Add all ingredients to a large pitcher or lidded container and stir well. Let chill in the freezer for 4 to 5 hours before your party or event starts. To serve, shake or stir the container briefly and pour about 5 oz into a small rocks glass with ice and garnish. F&D

Tailgate Tempter

Decade The March of Time

F

BY CARY STEMLE| PHOTOS BY DAN DRY

or a decade, starting in 2012 and continuing through a promising post-pandemic reboot, Decca was an influential anchor of the thriving Nulu dining scene. Then, in September 2022 it abruptly closed, much to the chagrin of Louisville diners — and the restaurant’s outstanding team members, who had helped build its reputation for quality food and service.

But now there’s good news: A phoenix-like revival has taken place a half-dozen-or-so blocks away, where a trio of experienced Decca veterans with well-established histories in Louisville dining have opened a new restaurant, the aptly-named Decade, at 1076 East Washington Street (once home to the much-missed Butchertown Grocery).

Andy Myers, Matt Johnson (center) and Chad Sheffield (right)

Jalapeno bucatini, rock shrimp, celery and herb salad topped with squid ink breadcrumbs

Decade expresses the collective vision of co-owners Chad Sheffield, Andy Myers, and Matt Johnson, who were on the Decca team at the end and walked away convinced that their personal chemistry and shared commitment deserved to carry on.

Decade opened in June, with Myers and Johnson serving as co-executive chefs. While diners may detect traces of Decca, the owners say Decade is its own thing.

Chef Myers said that he and Sheffield searched for a place to reboot Decca, but as their hunt progressed, they re-evaluated and decided they didn’t really want to create a Decca 3.0. They re-evaluated, he said, and when they found the new space, concluded that it, “felt like something different.”

A Chef is Born

Chef Andy Myers, 43, who served as chef at Decca (and previously served as chef at Gralehaus and The Holy Grale), grew up about 160 miles southwest of Louisville in the suburbs of Madisonville, Kentucky –but his family also had a farm in neighboring Christian County. His father, Tom, ran a construction company, and his late mother, Anna, was a stayat-home mom with a flair for cooking and entertaining. Myers might have caught the cooking bug from his mother, but more significantly, he says, “the thing I got from her was her knack for entertaining. My mom threw these insane parties – like, insane parties! They’d dress me up in a threepiece suit and I go around and ask people what they wanted to drink… I was likely 5 or 6, and I loved it. It was so much fun.”

Then came music. Myers wasn’t quite 11 years old when the heavy metal band Metallica released its so-called Black Album album in August

1991. Nirvana’s “Nevermind” followed six weeks later. Together, those albums changed rock music and spawned about a million future rockers — including Myers, who took up the guitar. After high school he moved to Louisville, played in bands, and — as musicians do — started working in hospitality to make ends meet. Then came a move to Cincinnati, where he tended bar and started cooking — which in 2006 led him to Lexington where he enrolled in Sullivan University’s Hospitality Studies program.

“It took three years to decide I wanted to do it as a career,” said Myers. “But it was the best move I could’ve made. There’s something about being part of a group of people who all have the same goal and take it seriously. It pushed me to be competitive with my skill set. I met professors who pushed me in the right direction, and a chef who pushed the locavore movement on me. I’ve always been the type to spend money at local stores rather than big boxes, but I hadn’t put that together. He made me see how important it is to support the local community.”

Myers now lives in the Highlands with his wife, Stephanie. They’re legal guardians for her adult brother, who has Down syndrome.

Setting the stage

Louisville native Chad Sheffield, 47, (a member of the Decca ownership team from its planning phase in 2010 until its closing) heads up the beverage program. He’s a Level 1 Sommelier and helms the front-of-house. He describes his birth family as hard-working, empathetic, and kind — the type of people who’ll go out of their way to help. His father, Jeff, worked in the mailroom at The Courier-Journal, and his mother, Henrietta, was a nurse.

Grilled baby carrots with whipped feta, zhug and herb salad.

Sheffield had a paper route at 14 and got his first culinary experience at 16 when he started working at Bristol Bar & Grille. Around that time he also took a high school drama class — and loved it. “There’s something about learning new lines, blocking, doing scenes. For me, it’s like a sport, passing the ball back and forth.”

Later, he majored in theater and literature at the University of Louisville and melded into Louisville’s acting community. In 2003, he founded Latent Muse Productions, a for-profit community theater company in Southwest Louisville that mixed classics like “To Kill a Mockingbird” with more experimental work. Sheffield did it all — acting, directing, marketing, outreach, and more.

It’s the sort of career path that readily blends into the world of dining, where creating atmosphere, a sense of place, and a coherent narrative around cuisine and beverages is the key to giving diners a great experience.

After two seasons, Sheffield left for San Francisco to work at chef Loretta Keller’s trend-setting Coco500 restaurant, where he also met Coco500 General Manager (and Louisville native) Clay Reynolds, who would later become his partner at Decca. Smitten with food, wine, and fine-dining service etiquette, Sheffield returned to Louisville in 2010 to create and oversee the two-year renovation of Decca. After a brief relocation to Carrboro, N.C. when Decca closed, Sheffield now lives in Old Louisville.

O JT

Chef Matt Johnson, 39, grew up in Germantown. His father, Joseph Johnson, was the operations manager at the Kentucky International Convention Center (KICC) and he lost his mother, Frances, at age eleven.

He grew up in a home with a serious bit of culinary legend regarding his grandmother, Emma Johnson, who for a time operated a restaurant called Daughterson’s Beechmont Restaurant on Woodlawn Avenue (for decades home to some storied Louisville diners). According to family lore, it seems that once upon a time when Loretta Lynn came to Louisville to town, she asked Johnny Cash where she might find a good countrycooked meal. Johnny’s answer? “He told Loretta to go to my grandma’s house,” said Johnson.

As Johnson’s 18 th birthday approached, he recalled, his father told him to “get a job and get out of his house or I was gonna have to pay rent.” His dad then connected him with Convention Center Executive Chef Brian Riddle, who hired the teenager as a banquet cook. “My first day there I was panning up 1,800 hamburgers on sheet trays.” Working with Riddle, now executive chef at The Galt House, was formative. “He’s super-organized. He makes it look easy.”

Johnson departed KICC for The Galt House, where he worked in each of the hotel’s kitchens. Later he served as a line cook at Proof on Main under chef Michael Paley, returned to The Galt House briefly as sous chef for Rivue, then went back to Proof, where he soon became

Ricotta cappelletti with nduja, tomato and broccolini.

Porchetta, charred fennel, honey and watercress.

Grilled barramundi, tomato confit, summer squash and eggplant.

sous chef and worked for eight years under chefs Levon Wallace, Mike Wajda, and Jonathan Searle.

It was Searle who connected Johnson with Andy Myers (another Proof on Main veteran, though Johnson and Myers were never there together). When Myers was named executive chef at Decca in 2021 (after some eight years at Gralehouse), he needed a chef de cuisine. Searle told him Johnson was looking and advised Myers to grab him up — which he did.

“Matt took the job and we worked together for a year,” Myers said. “It was one of my favorite, if not my favorite year of my career. I loved working with Chad and Clay, and I loved working with Matt — the food we’re interested in, the way we run a kitchen, we align in a lot of ways. Both of us are interested in vegetable cookery and high-quality ingredients prepared very simply.”

Post-Decca and pre-Decade, Johnson took a position at bar Vetti. (And he and his wife Shannon Jones renovated her grandmother’s farmhouse near Corydon, Ind., where they now live.)

A Difficult Loss, and a Rebirth

All three Decade partners were keenly disappointed by the closing of Decca. But they were also keenly grateful for the experiences they’d had, and for the experience of working with one another.

So when that door closed the Myers-JohnsonSheffield triumvirate resolved to step through another. They looked at several locations, and the Butchertown Grocery site was perfect for what they were looking to create — a neighborhood hangout with high-end food, drink, and service, plus a focus on art and music.

They opened on June 6, about three months after striking a deal to move in. “It’s insane that we got this done so quickly,” Johnson said.

P art of the Neighborhood

Decade blends easily into Butchertown’s mix of historic homes and businesses. There’s no signage to speak of, only the word “Decade” on the front door, mediumsized white type in the Acre font.

Compared to Decca’s sprawling multi-level space, Myers noted that the new space is compact. “We walked in and we’re like, ‘What? You can see all 80 seats from the host stand?’”

To make the space their own, the team refinished the hardwood floors upstairs to create a separate event space called B-Side (an allusion to Decca). Both floors are adorned with art curated by King Art Collective along time-based themes that play into Decade’s own temporal theme — the restaurant’s catch-phrase is, “It’s later than you think.”

From a back-of-house perspective, Myers is excited by the kitchen design. “(Former Butchertown Grocery chef) Bobby Benjamin built it like a pasta chef’s kitchen,” Myers said. “The sauté station is the largest station. It has a 10-basket pasta drop built into the line, so we don’t have to have pots taking up burners.”

Octopus, potatoes, herbed labna, pickled tomatoes and mustard greens.

Decade’s menu is a seasonal, eclectic approach to contemporary American cookery that draws heavily on local products to explore regional cuisines from around the Mediterranean (and here). Every plate seems as colorful, sensuous, diverse, and fun as can be — and you can almost smell the aromas rising from the photos accompanying this story!

Carnivores will find smears of Calabrian nduja sausage heating up a ricotta cappelletti with tomato and broccolini. Grilled barramundi beds down on summer squash, tomato confit, and eggplant. Zhug, a spicy Yemeni hot sauce, adds intrigue to grilled carrots plated with whipped feta and a salad of herbs. Groce Farms — whose Southern Indiana pastured poultry is justly legendary among local diners — is braised with cannellini beans and salsa verde for a southwestern touch. There are veggie dishes on the menu — but in addition, the chefs say they can accommodate special dietary requests.

And the beverage program shows a serious sense of purpose, with a well-curated collection of crafty cocktails, impressive beers, and wines worth exploring.

These days, Chef Myers remains involved in music. He fronts an original band called Cereal Glyphs and says he still loves playing loud rock ‘n’ roll. Music is also a staple during service — Myers curates the playlist, leaning on his tastes plus those of his partners, who are amateur musicians.

Decade is open Monday-Saturday from 5 to 10 p.m. B-Side, which has a private dining room plus a bar and stage, is open to the public Thursday-Saturday. It’s also available for event rental, and it hosts regular music and art shows (www.b-sidevenue.com).

And the team is rounded out by Manager Marla Bumble and Beverage Director Kelsee Bryant.

‘Louisville Deserves to Have Their Food’

In separate interviews, I asked each owner what they — and the other two — bring to the proverbial table.

“I’m the most practical, for sure,” Myers said, laughing.

Johnson doesn’t disagree. “Andy brings discipline to the team, in a good way. I’m a very excitable person, so when I get wild ideas for the future, he’ll say, “Here’s what to focus on now.”

As for Sheffield, Johnson said “he has so many years in the game. He sees the big picture, and he’s such a kind-hearted and calm person. He brings a sense of, ‘Let all the problems flow through you, and we’ll find a solution.’ That’s important because you can’t be reactive to every single thing that happens. Otherwise, you’ll make terrible decisions.”

Sheffield said he brings “experience at putting together projects and building a culture and ecosystem that’s healthy and vibrant.”

Myers, he said, evinces leadership, generosity, and ambition, while Johnson is similarly kind, driven, and creative. “The two of them together is a very special dynamic — the two of them together are better than one.”

It’s clear the three are grateful to be working together again — this time as co-owners.

“I think we all knew this pretty quickly,” Myers said. “If you can spend a year in a high-stress environment like a restaurant with someone and not absolutely despise them, something is going right. … We knew each other’s faults and weaknesses. We knew what to expect on a good day and a bad day, and we were still willing to do this together. That’s the key.”

Said Sheffield: “The last year at Decca, we got so close. My biggest motivation to carry on was those two guys. I think Louisville deserves to have their food.” F&D

BY LELIA GENTLE | PHOTOS BY ANDY HYSLOP

Several years ago, the Herb Society asked me to do a presentation on their “Herb of the Year.” Their selection that year, surprisingly to me, was the chili. I was confused. I had never considered the chili an herb. It was botanically a fruit, not an herb, right? Of course it was a fruit, all my horticulture friends agreed.

Knowing that chilis are prolific in New Mexico, I checked the New Mexico state web site. There I got another surprise. Chili is the official New Mexico state vegetable. More confusion. Further research prompted me to discover that after the chili is dried and ground, it becomes a spice, hence fitting into the herb and spice category. This was a lot to take in. My final conclusion was that depending on whom you ask, the chili has three designations: it is a fruit, it is a vegetable, and it is a spice. So glad to settle that!

The words chili and pepper are often used together, as in “chili pepper,” but the correct reference is just “chili.” You will also find the words chili and pepper used interchangeably, both words referring to hot peppers, but not to be con-

fused with the hearty southwest soup that we know as “chili.” And let’s not forget about the generic chili powder on the grocery store shelf that we typically use to flavor our “chili.” This powder is not a specific pepper, but usually a mixture of several varieties of pepper powders and any number of additives or flavorings. This would explain the inconsistencies in the heat level and flavor of these products. You can see why there is confusion.

All that aside, one of my favorite chilis has become the chipotle. We’ve all heard of chipotle —at least the restaurant — but just what is a chipotle? Simply put, the chipotle is a jalapeño that has been left to ripen on the vine until it turns red and is then smoked and dried. Leaving the pepper on the vine to ripen from green to red provides a natural sweetness resulting in a finished pepper that is rich and smokey with an underlying fruitiness and sweetness. You will find these peppers used in many Mexican and Tex-Mex dishes. This complexity of flavors is why I enjoy using them so much.

There are several ways to buy these distinctive peppers. Chipotles are most commonly accessible in grocery stores as a canned variety immersed in a rich and smokey Mexican adobo sauce made from dried chilies, spices and vinegar.

They are also available simply as dried pepper pods which can occasionally be found in the international food sections of local grocery stores. And lastly, chipotle powder is just the dried pod ground into a powder. You will find this to be a remarkably different product from the generic chili powder referenced above.

The smokiness that a chipotle adds to dishes is hearty and robust. I often add a single chipotle pod to dried beans or stews for additional flavor. In those recipes I use the dried pepper just like I would a bay leaf. Just toss it in and allow the dried pepper to simmer in the dish, dispersing its flavor throughout, and then remove and discard the pepper at the end of cooking time.

The more peppers you add, the more smokiness and heat you will add. If you want to downplay the spice, then you

can either use less of the chipotles or marinate for less time. And of course, for more heat, you can always add bottled hot sauce as a condiment. Wild Carrot Farm at the Bardstown Road Farmers Market has an excellent chipotle Hot Sauce made right here in Louisville.

And definitely go for ice cream after a spicy meal. Chilis are fat soluble, which is why ice cream and other dairy products cut the heat. No matter how much you drink, water will not calm that burn, peppers are not water soluble. So, I challenge you to go for it. Add a little spice to your culinary life…heat it up a bit and enjoy the extraordinary and complex flavors of chipotle dried peppers.

(Editor’s note: Special thanks to Cooking at the Cottage for the use of their kitchen for the photo shoot.)

Chipotle Sweet Potato Soup

(Makes 9 cups)

This soup is served with a wedge of fresh lime. Taste the soup as is, and then add a squeeze of lime and taste again. You will be able to see how much a bit of citrus can add to foods.

1 tablespoon butter

1½ cups thinly sliced onions

2 tablespoons brown sugar

1 teaspoon salt

¼ teaspoon ground cinnamon

4 garlic cloves, minced

6 cups sweet potatoes, cut into 1-inch pieces (about 3 lbs.)

1 chipotle chili in adobo sauce, chopped

4 cups vegetable broth

1 cup coconut milk

fresh lime wedges

sour cream for garnish chopped fresh chives for garnish

Chipotle Chicken Bowl

Melt butter in a stockpot over medium high heat. Add the onions, brown sugar, salt, and cinnamon. Sauté for 4 minutes or until the onions are light brown. Add the garlic and sauté for one minute. Add the sweet potatoes and sauté for several minutes. This extra bit of browning adds another level of flavor to the soup.

Add the chipotle and the vegetable broth. Allow the broth to simmer, then reduce to low heat and cook 10-15 minutes or until potatoes are tender, stirring occasionally.

Remove from the heat and cool for 5 minutes. Process mixture until smooth or pureed. This is easiest done with an immersion blender, but a blender or food processor is fine. Just be careful transferring the soup from the pot to the blender.

Return the soup to the stockpot and stir the coconut milk into the soup. Heat the soup and serve in individual soup bowls. Garnish soup bowls with sour cream, chives, and fresh lime wedges.

Chipotle Chicken Bowl

(Serves 4)

Chicken thighs are an excellent choice for this dish. They don’t dry out as quickly as the white meat, plus they have a much bigger boost of flavor.

1¼ pounds boneless skinless chicken thighs

2 tablespoons chipotle in adobo sauce, chopped small

2 teaspoons olive oil

½ cup finely chopped onion

¼ cup cilantro, chopped

2 ripe avocados, chopped or sliced

1 cup sweet corn, fresh from the cob or frozen (thawed)

12 oz. pico de gallo

15 oz black beans, drained and rinsed

3 scallions, sliced thinly on the diagonal

1¼ cup white rice, cooked according to package directions

Preheat oven to 375°F. Line a sheet pan with foil and then parchment paper. Set aside.

Carefully trim any extra fat away from chicken thighs and cut into ½” cubes. Coat with chipotle in adobo sauce. Place on lined pan and put in oven for 15-20 minutes. When cooked through, allow to cool on pan.

Meanwhile, heat oil in a large skillet over medium high heat. Add onion to skillet and cook for 4-6 minutes stirring frequently, until onions are softened and translucent.

Combine chicken and onions in a bowl and toss well. Add the cilantro and toss again until ingredients are well distributed. Set aside.

Chip Crusted Pork Tenderloin

To assemble bowls, divide cooked rice evenly among 4 serving bowls.

Place avocado, corn, pico de gallo and black beans over rice in a method of your choice. You may layer them as in a Cobb salad, divide into quadrants, or just sprinkle randomly over the top of the rice. Garnish with scallions and serve immediately.

Chip Crusted Pork Tenderloin

(Serves 4)

Resting time is critical when serving meats. During the resting phase, the natural juices will evenly distribute throughout the meat and stabilize a bit. In addition, the internal temperature of the meat will continue to rise about 5-10 degrees, which is why we cook it cautiously.

1 teaspoon onion powder

1 teaspoon garlic powder

3 tablespoons ground chipotle chili powder

1½ teaspoons salt

1 teaspoon coarsely ground black pepper

4 tablespoons brown sugar

2 ¾-pound pork tenderloins

Vegetable oil for brushing

To make the rub, combine the onion powder, garlic powder, chipotle chili powder, salt, pepper, and brown sugar. Mix well and place in a 9 x 13 dish.

Brush the tenderloins with a vegetable oil and then roll in the chipotle rub mixture, covering tenderloins completely and using all the rub mixture. Leave the tenderloins in the dish, and place in the refrigerator. Let the tenderloins marinate for about 30 minutes.

Preheat oven to 350 degrees. Preheat a cast iron skillet for about 10 minutes. When skillet is hot, place the tenderloins on the skillet, and brown well on all sides, cooking about 5 minutes on each side. This browning process will take about 20 minutes, you want the outside to be nice and crispy, but not burn, so don’t rush it.

Once meat is nicely browned on all sides, move the skillet to the preheated oven. You want to cook the tenderloins to an internal temperature of 145 degrees, so the cooking time will be determined by the thickness of the tenderloins. I recommend beginning with about ten minutes in the oven, and then do a temperature check with a thermometer. If the tenderloins are large, you may need as much as ten additional minutes.

After removing tenderloins from oven, let rest for 5 to 10 minutes before slicing. Slice thinly and serve F&D

BY ROGER BAYLOR | PHOTOS BY DAN DRY

or geographers, the points on a compass are essential for describing the physical landscapes in absolute directional terms. For writers and wits, compass points evoke more impressionistic, evocative notions. For instance, East of Eden, West of Hollywood, and South of Midnight.

And, on a warm Tuesday morning in August the most relevant compass point was North of Bourbon, my lunch destination...

Walking along Goss Avenue, I came across a half-full bottle of Miller High Life, probably abandoned the night before and thoughtfully placed upright by its owner on the concrete sidewalk by a brick wall, where a bee lazily vacuumed the bottle’s lip, prompting me to reflect that whether insect or human, nobody turns down free beer.

Across the way wagging dogs were walking their owners, and between drags from his cigarette, an employee swept the patio at The Post. A woman carrying coffee and pastries from Bean Roastery stood in the shade of an overhang, talking on her cell phone, as the delectable aroma of smoked meat from Four Pegs wafted firmly into drooling range.

By this point I was hungry, thirsty and a tad overstimulated, resolving to pause, pull up a bench seat, rest my feet and revel in life’s rich pageant.

Cynics say that Germantown isn’t what it used to be, but neither am I, and a measure of charitable indulgence is merited when surveying the neighborhood’s evolution. Whether Germantown and its Schnitzelburg sub-appellation have gotten better or worse recently might depend on one’s opinion of $400,000 shotgun houses, double or more the going rate elsewhere in Louisville. They’re the perils of gentrification.

Conversely, it simply cannot be denied that Germantown offers a diverse roster of restaurants and bars to longtime residents and visitors alike, including Hauck’s Corner, Six Forks, The Pearl, Sarino, Nachbar and Monnik Beer Co., alongside venerable predecessors like Old Hickory Inn and Check’s Café.

North of Bourbon is an addition to Germantown’s evolving microcosm, occupying a smallish building at 935 Goss that formerly traded in creative cocktails from Mr. Lee’s, and before that, cacophonous karaoke at Groucho’s. Web sites aren’t always quotable, but this one presents an impeccably accurate mission statement: “North of Bourbon blends Bourbon, Louisville, and

New Orleans into a unique Southern experience.”

Four longtime friends came together to conjure North of Bourbon — husband and wife duo Daniel and Stacy Holyfield, and brothers Brad and Eric Jennings — bringing rising young chef Lawrence Weeks into both their business and social circles, and achieving a captivating blend of culinary and bibulous Americana without stooping to pastiche or fluorescent theme park ideals painted in comic book pastels.

Blend, not fusion. What they’ve set out to do is weave together certifiable threads from history dating to the Louisiana Purchase in 1803, preserving their distinctive integrity while parsing Southern cultural legacies in 2023, to forge an original Louisville synthesis that slots in effortlessly with the Germantown vibe.

The rail-splitter’s journey

The American melting pot seldom bubbles as delightfully as in New Orleans and its swampy Louisiana hinterlands. The whole of it is a multi-cultural roux watered for millennia by a mighty river that originates half a continent away near Canada at Lake Itasca in Ojibwe country and drains a vast North American watershed into the Gulf of Mexico through moody bayous where a half-dozen flags had already flown by the end of the American Civil War. The region has been a magnet for so many worldwide diasporas that might easily imagine it as a fevered absinthe dream—because after all, there are levels of wormwood-driven consciousness that even bourbon cannot dream of mimicking, even if barrels of whiskey play a central role in the story to follow.

As the economic outlet for the continent’s second longest river (the Missouri ranks first), New Orleans has always been about trade, transactions and commerce — from Canada to the Caribbean and back, leaving a legacy of the good, the bad, the beautiful, and the ugly.

During the formative period of American nation-building, the Mississippi and its feeders were our first interstate “highways,” and prior to the transformative advent of steam power, taking one’s wares to market meant that any ambitious antebellum woodsman living near a navigable stream (including the Ohio) might enlist his buddies to build a flatboat of their own, stack cargo on top, and make the one-way journey downstream to the Gulf (the return trip came by foot or horseback, as the flatboat was sold for use as lumber), as atmospherically described by author Richard Campanella.

Amateur flatboat operations in this region carried the standard potpourri of Western produce — corn, oats, beans, pork, beef, venison, livestock, fowl, lumber, hemp, rope, tobacco, whiskey — sacked and barreled and caged and corralled and piled and bottled in organized chaos.

Kentucky’s native son Abraham Lincoln twice pursued exactly this route during his youth while living near Louisville in Southern Indiana, and what he saw of plantation life along the way played a large part in the transformation of merely “Honest” Abe into the man we remember as The Great Emancipator.

A knowledge of US history is not required in order to walk into North of Bourbon and savor an order of Pork Boudin Balls or Limpin’ Susan, or sip the Steel Magnolias-inspired bourbon cocktail Shelby Drink Your Juice (made with Ale-8-One), or any of the other two dozen seasonal cocktails (many fash-

Sweet potato calas

House dry-aged wagyu steak with a shallot demi-glace

ioned from a bar stock of 300 bourbons).

But North of Bourbon’s owners have mindfully drawn on past connections between Kentucky and Louisiana, an attention to detail reflected in the establishment’s back story, bill of fare and décor (including amazing booths fashioned from wooden barrels), all combining harmoniously in a decidedly present tense, — a deal sealed for me by a bowl of gumbo with a locally-brewed Shippingport beer, at lunch, on a warm August morning.

What were once arduous journeys down big rivers in pursuit of suitable locales for selling hogs, hominy and whiskey are now air-conditioned pleasure jaunts in pursuit of interesting places to eat and drink them, and when the Holyfields made friends with the Jennings brothers, Daniel introduced what was to become North of Bourbon’s management team to New Orleans, where he had spent portions of his youth conducting informal recreational research into food, drink and hospitality as expressed in the inimitable Bourbon Street style.

Their talk invariably turned to how these flavors of New Orleans — Cajun, Creole and so much more — might be brought to Louisville, especially given bourbon whiskey’s history in linking the two cities.

This immediately begs a question: Why is the whiskey distilled in Kentucky called “bourbon”? Virtually everyone agrees that the word “bourbon” refers to the Bourbon royal dynasty, recalling France’s founding presence in the New World. But then the chat gets geographically contentious.

Kentuckians argue that Bourbon County has whiskey naming rights, while Louisianans retort that Bourbon Street is the source. We’ll probably never know for sure, although it is beyond dispute that bourbon whiskey shipped downriver from Kentucky became a favorite tipple in The Big Easy. In 2013, bourbon whiskey historian Michael Veach sought to clarify first causes during an interview with WFPK radio:

They weren't selling Kentucky whiskey down in New Orleans. What was selling down in New Orleans was French brandy. In order to sell our whiskey in New Orleans, they decided to make our whiskey taste more like French brandy and they did that by aging it in charred barrels. The first written reference to bourbon whiskey is 1821.

Whatever the precise nature of the French-influenced, whiskey-soaked, and waterborne relationship between cities, they definitely were in a relationship, and at North of Bourbon, this bond functions as an open statement of intent, hence four co-owners with complementary skill sets, all of them rejecting the tag of “absentee,” contributed elbow grease for the start-up — but knew that their kitchen still needed a chef.

As soon as Lawrence Weeks interviewed, they knew he was it.

A culinary family tree

“Lawrence is extremely talented in the kitchen, and everybody knows that,” according to Brad Jennings. “But having someone with his level of character, who fits

Chicken and sausage gumbo with mustard potato salad

Roast beef debris po’ boy

right in ... I mean, we took a trip for R&D three months before we opened, just kind of hopped around through the South, hit New Orleans, the bayou, popped into Mississippi on the way back.

“Within 20 minutes of heading down the road we already knew Lawrence was going to fit in seamlessly with our friend group, let alone the business. So it’s a huge compliment that he wanted to be a part of this, especially coming from a place where he was working 300 seat establishments.

“We have less than 50 seats, but there's a silver lining because we’re able to do things a little bit more elevated. We can pay that extra attention to detail, and seeing the way his brain works adjusting to this has been one of the more interesting aspects. Then getting to know Lawrence’s background as a person, his parents — you can see where a lot of it comes from.”

Lawrence’s family tree embraces North of Bourbon’s thematic gamut. His father was born in Lexington, Kentucky and his mother in Houston, Texas, where her family moved from the tiny town of Grand Coteau, Louisiana, west of Baton Rouge.

Lawrence’s parents met in the Navy and the family moved around bases as a child, although Louisville remained home. His maternal grandmother introduced him to Cajun, Creole and “Deep Southern” culinary practices, lighting a spark that led him to the culinary arts program at Jefferson Community College, followed by stops in Atlanta at The Pig and The Pearl and Honeywood Restaurant in Lexington, Kentucky working under chefs Todd Richards and Ouita Michel, respectively.

Richards famously counseled Lawrence to “find his roots in food,” and since the cuisine at North of Bourbon bears Cajun and Creole influences, a digression in roots is necessary. Cajun is the more specific term, as Lawrence explains.

“Cajun is the French side, more of the country side. The name Cajun came from Acadia, which is now Nova Scotia in Canada. That's where the French settlers were before the British basically kicked them out for religious reasons. So they traveled down to Louisiana. And it went from Acadian to ‘acaydjun’ to just Cajun.”

The word Creole in its Louisiana context suggests a more complicated lineage, nowadays referring to all people sharing a colonial Louisianan experience, whatever its source.

“(Creole) is a little bit more of the West Indies,” Lawrence continues. “You're talking about the diaspora of West Africa all throughout the West Indies, which includes Spanish and French influences.”

Cajun cuisine is what happens when a different environment precludes old-fashioned cooking, with modifications arising from interaction with new neighbors, some of whom came from Africa via Haiti and the Caribbean. The arguably more urbanized Creole cuisine brings all of them together: Native Americans and immigrants, Black and white, African and

Sweet paotato calas

An assortment of house-made bitters

The clever design of the dining booths resemble bourbon barrels

European, German and Sicilian, even Chinese.

“There's a lot of Chinese population in Louisiana from when the railroad was being built. Growing up, I knew that I had a grandfather, one of the greatgreats-, who was Chinese, but I guess I never understood why he was a part of my family tree. Then I realized that the Blacks and Chinese were in the same communities. They shared the same space, so within that, new traditions came.”

Hence, the classic New Orleans dish called Yakamein (or Ol’ Sober).

“It’s supposed to be like a hangover cure,” Lawrence says. “We do shrimp Yakamein with spaghetti noodles, a ground shrimp sausage, and spicy shrimp broth, then some fixings on top like crispy garlic and scallions. Louisiana chili crisp is what we like to call it, like a chili oil.”

Lawrence’s use of shrimp, as opposed to the traditional beef, reveals that while his culinary explorations draw from history, they’re neither slavish imitations nor fusion. The chef elaborates:

“I dislike that word, because ‘fusion’ is forcing two things together. Authenticity comes naturally when two things blend together and become something else. We're not ‘fusing’ Kentucky cuisine with New Orleans. We're making the connection because of bourbon.”

For proof of the connection’s resonance, consider that Southern Living magazine placed North of Bourbon eighth on its list of “The South’s Best New Restaurants of 2023.”

North of Bourbon’s ownership group has a new project slated to debut in the 4th quarter of 2023: Enso - (“full circle”) at 1756 Frankfort Avenue, formerly Ostra and Maido Essential Japanese, among others. Lawrence will oversee both kitchens, and his exploration continues.

“My parents met in the Navy. They lived in Okinawa, Japan. Growing up, I had a lot of Japanese artwork and a lot of the culture translated at home. It piqued my interest as far as Japanese food, art, and culture.

“(Enso-) is going to be non-traditional Japanese, and the heart of it is going to be Southern food. It's going to use Japanese ingredients, technique and influence, but the heart of it is all going to be Southern, like with the okra and the tomatoes that grow here.

“We've actually got a garden in the back where we're growing a lot of our own produce. We've got native plants that we're going to be using as well as non-natives that grow really well here.”

North of Bourbon today, Enso - tomorrow. Brad Jennings concludes.

“We’re celebrating both ends of the spectrum, be it Louisville or New Orleans, or Japan and Kentucky, and finding a way to do it with food and beverage, but also with hospitality, which is something that we really try to focus on, with commonalities of tradition, respect and honoring our guests.” F&D

Pork boudin balls with creole mustard aioli, spicy pickles, and scallions

Crab rice dressing

Peppered catfish nuggets

Boudin burrito

entertaining EASY

BY TIM & LORI LAIRD PHOTOS BY DAN DRY

Holiday Entertaining Turkey3Ways

Fall is here which means the holidays are fast approaching. We love to entertain, and we love to make entertaining easy, so we asked three guest chefs to help us do just that and take the stress out of entertaining.

Holiday entertaining ranges from large family gatherings to intimate dinner parties, but no matter how many are around the table, there’s a good chance the centerpiece is turkey. We tasked the chefs to come up with recipes that could be scaled for any size party.

Chris Williams, chef/owner of Four Pegs in Germantown offered us a recipe fit for a large party. He shared with us his (formerly) top-

secret Dry Rubbed Grilled Turkey with Seoul Sauce. Here he couples an Asian-influenced sauce with a pistachio garnish to create a surprising and memorable turkey. Williams’ favorite holiday is Thanksgiving because the focus is on food, friends, and family. His turkey is always smoked or grilled. If you don’t have the equipment to do that at home, you can let him do all the work and order one from Four Pegs. He has a strict rule that he only grills whole turkeys during the holidays but made an exception for our F&D photo shoot (lucky us!). His turkey was cooked to perfection, amazingly moist with incredible light-smoke flavor from the grill with added complexity

(from left) Tim Laird, Chris Williams, Lori Laird John Varanese, Brandi Alexander

from the dry rub and sauce.

John Varanese, chef/owner of Varanese, River House, and the Levee offered us a medium size party solution. Varanese is known for his Turducken — which he cooks in multitudes each holiday season. A Turducken is a deboned chicken stuffed into a deboned duck, which in turn is stuffed into a turkey (tur-duck-en) with layers of dressing between. For most home cooks this is formidable — so Varanese created a simpler (and smaller) version in the form of a roulade where he rolls the three breast meats together, with cornbread dressing and sausage dressing layered in between. It’s impressively festive and the flavors are amazing. If you don’t want to take on creating this dish at home, you can order the traditional Turducken at Varanese, dine-in, or carry-out. They typically sell over one hundred throughout the season so get your order in early.

Brandi Alexander (a new F&D correspondent) appeared on Master Chef Season 7 where she was a runner-up and on Season

12 where she finished in the Top 10. She created recipes for more intimate dinner parties. She loves simple Southern cooking, taking basic inexpensive ingredients and elevating them into something spectacular. Her taste runs to the melding of sweet and savory flavors, and her Turkey Tenderloin with Bourbon Peach Glaze is a great example. It’s a great way to serve a memorably festive turkey without having to cook the whole bird. She puts a new twist on Brussels sprouts with her Garlic Bacon Brussels Sprouts with Honey Sriracha Aioli and rounds out her menu with good old-fashioned sweet potatoes in the form of a purée with fresh thyme and sage.

We created three cocktails to pair with each turkey: the Pilgrims Pom for Chef Brandi’s Turkey Tenderloin, the Mayflower Martini for Chef Chris’s Grilled Turkey, and the Cranberry Spritz for Chef John’s Turducken. Each has a touch of Fall flavor and can be served at a cocktail party or with any of your holiday meals. Enjoy and Cheers!

Chris Williams

• Four Pegs

Smokehouse & Bar

Four Pegs Grilled Turkey

(Serves 8 - 10)

12-pound turkey, thawed, giblets and neck removed

2 sprigs of fresh rosemary

2 sprigs of fresh thyme

1 lemon, halved

1 onion, peeled and quartered

3 cloves garlic, peeled

2 cups rosemary sage compound butter (recipe to follow)

½ cup dry rub (recipe to follow) or use Four Pegs Rub Me Tender dry rub

1½ cups Seoul Sauce (recipe to follow)

½ cup pistachios, crushed

In the cavity of the turkey place rosemary and thyme sprigs, lemon halves, quartered onions, and garlic cloves.

Four Pegs Grilled Turkey

In a medium saucepan over low heat melt rosemary sage compound butter. Brush melted butter over the turkey.

Thoroughly rub the turkey on the outside and inside with dry rub.

(Optional Step: If you would like to use all the dripping from the turkey to make gravy later, follow this step.) Pour chicken or turkey stock into the roasting pan. Add neck and giblets in stock. Place the roasting pan under the grate on the side of the grill that will not be turned on.

Preheat grill to 450 degrees leaving one half of the grill turned off. Place a roasting pan under the grate on the cool side to catch drippings.

Place turkey on the cool side of the grill. Cook over indirect heat for about 2½ -3 hours until the thigh reaches an internal temperature of 180 degrees.

Once the internal temperature of the turkey thigh reaches 150 degrees, begin brushing with Seoul Sauce every 15 minutes.

Remove from grill and top with crushed pistachios.

Note: For crisper skin wait to brush the turkey with the melted rosemary sage compound butter until after the internal temperature of the turkey thigh reaches 150 degrees.

For the dry rub:

(Makes about ½ cup)

1 tablespoon kosher salt

½ tablespoon paprika

1 tablespoon black pepper

½ tablespoon granulated garlic

½ tablespoon granulated onion

1 teaspoon sage

1 teaspoon thyme

1 teaspoon rosemary

1 tablespoon brown sugar

In a small bowl combine all ingredients and set aside.

For the rosemary sage compound butter:

(Makes 2 cups)

4 sticks unsalted butter, room temperature

⅓ cup fresh sage, finely chopped

¼ cup rosemary, finely chopped

In a medium-sized bowl mix butter, sage, and rosemary until well combined. Form into a log in plastic wrap and twist ends and refrigerate until solid.

For the Seoul sauce:

(Makes about 1½ cups)

½ cup gochujang

⅓ cup honey

⅔ cup orange juice

1 teaspoon red pepper flakes

1 teaspoon granulated garlic

2 teaspoon ginger powder

In a small bowl mix all ingredients together using a stick blender or whisk and refrigerate.

Grilled green beans

(Serves 4)

1 pound fresh green beans, trimmed

1 clove garlic, peeled and thinly sliced

¼ cup olive oil

¼ cup pine nuts

½ fresh lemon

Salt and pepper to taste

In a cast iron skillet over medium-high heat add a drizzle of olive oil. Add sliced garlic and pine nuts and toast until fragrant, about 3 minutes. Set aside.

In a medium size mixing bowl add green beans and ¼ cup olive oil. Toss until well coated. On grill preheated to 450 degrees add green beans. Char green beans for about 6-8 minutes, turning beans several times. Remove from grill and into a large mixing bowl. Add garlic and pine nuts mixture to bowl and toss. Add salt and pepper to taste. Just before serving add a squeeze of fresh lemon.

John Varanese

• River House, Varanese

Turducken Roulade

(Serves 6–8)

2-pound turkey breast, skin on 10-ounce duck breast, skin on 10-ounce chicken breast, skin on 4 cups cornbread dressing (recipe to follow)

2 cups sausage dressing (recipe to follow)

1 cup seasoning mix (recipe to follow)

Cover all the breasts with plastic wrap. With a meat tenderizer, gently pound out all the breasts separately to about ¼-inch thick.

Lay the turkey breast out on the counter skin side down approximately 18 inches long and 12 inches deep. Take half of the cornbread stuffing and cover the entire turkey breast with it pressing down gently.

Lay the duck breast on top of the turkey breast covering as much as possible end to end. Take all of the sausage stuffing and cover the entire duck breast with it pressing down gently.

Lay the chicken breast on top of the duck and cover the entire chicken breast with the remaining cornbread stuffing and pressing down gently.

Chris Williams

John Varanese

Take the turkey breast closest to you, and begin to roll to the front end keeping everything firm while tucking in the sides. Truss the roulade with butcher twine and rub it with seasoning mix.

Bake in a 350-degree preheated oven for about 1 ½ hours or until the internal temperature reaches 160 degrees. Remove from oven and let rest. (Note: While resting the carryover cook should bring the internal temperature to the desired 165 degrees.)

For the cornbread dressing:

(Makes about 4 cup)

4 cups cornbread, crumbled

½ medium onion, peeled and diced

1 stalk celery, diced

Drizzle of olive oil

1 tablespoon fresh sage, chopped

1 cup chicken stock

Salt and pepper to taste.

In a medium skillet over medium-high heat add a drizzle of olive oil. Add onion and celery and sauté until translucent (about 10 minutes). Transfer to a mixing bowl and add cornbread and half the stock.

Mix with hands gradually adding stock until it reaches a moist consistency but do not oversaturate. Salt and pepper to taste. Set aside.

For the sausage dressing:

(Makes about 2 cups)

1½ cups day-old bread, cubed

½ pound sausage

½ medium onion, peeled and diced

1 stalk celery, diced

Drizzle of olive oil

1 cup chicken stock

Salt and pepper to taste.

In a medium skillet over medium-high heat add a drizzle of olive oil. Add onion and celery and sauté until translucent (about 10 minutes). Add the sausage and brown. Transfer to a mixing bowl and add bread and half the stock. Mix with hands gradually adding remaining stock until it reaches a moist consistency but not oversaturate. Salt and pepper to taste. Set aside.

For the seasoning mix:

(Makes about 1 cup)

2 tablespoons dried thyme

5 garlic cloves, peeled and minced

4 ounces blending oil

2 tablespoons Kosher or sea salt

1 tablespoon black pepper, cracked

Brandi Alexander

Cast Iron Seared Turkey

Tenderloin with

Bourbon Glaze

(Serves 6)

Peach

1½ pounds turkey tenderloin (package usually contains two tenderloins)

4 tablespoons grapeseed oil

2 tablespoons Kinder’s “The Blend” seasoning (available at Kroger)

2 cloves garlic, peeled

3 sprigs fresh thyme

1 sprig fresh rosemary

3 tablespoons butter

Drizzle 2 teaspoons of grapeseed oil over tenderloin and cover with Kinder’s seasoning. Rub into all sides of the tenderloin. Let tenderloin marinate in the fridge for at least four hours, or overnight.

Heat cast iron skillet on medium-high heat. Once the skillet is heated, add grapeseed oil

Turducken Roulade

and tenderloin. Sear on all sides for 1-2 minutes, or until browned and caramelized on all sides. Add butter, garlic, rosemary and thyme to skillet. Baste tenderloin with melted butter for 1-2 minutes.

Transfer skillet to oven preheated to 425 degrees. Cook for 10-14 minutes, or until internal temperature reaches 150 degrees. Remove from oven and skillet and allow to rest. (*Note: While resting the carryover cook should bring the internal temperature to the desired 160 degrees.)

For the Bourbon

Peach Glaze:

2 tablespoons red onion, finely chopped

2 cloves garlic, finely chopped

1 tablespoon olive oil

2 tablespoons apple cider vinegar

2 tablespoons soy sauce

½ cup peach preserves

1 small ripe peach (peeled, skin removed, finely chopped)

1 tablespoon sugar

⅓ cup Woodford Reserve bourbon

½ teaspoon chili flakes

1 teaspoon Kinder’s

“The Blend” seasoning

In a small bowl, sprinkle sugar over finely chopped fresh peach and set aside at room temp for 20 minutes. Saute onion in olive oil until translucent, add garlic, and continue

cooking until fragrant and cooked through. Whisk in vinegar, soy sauce, preserves, bourbon, chili flakes, and seasoning. Drain liquid from the fresh peach and add the chopped pieces to the skillet. Cook on a medium simmer until the sauce thickens and becomes syrupy, about 15-20 minutes.

Garlic Bacon Brussels Sprouts with Honey

Sriracha Aioli

(Serves 6)

2 pounds Brussels sprouts, trimmed and halved

½ pound bacon

2 tablespoons olive oil

Salt and pepper to taste

5 cloves garlic, peeled and minced

Honey sriracha aioli mixture (recipe to follow)

Fry bacon until crisp (do not overcook as it will be going into the oven later). Remove bacon from skillet, reserving the grease. Let bacon cool, chop into bite-size pieces and set aside.

Turkey Tenderloin with Peach Bourbon Glaze

Brandi Alexander

Toss Brussels in reserved bacon grease, along with olive oil, salt, and pepper. Place Brussels on a parchment-lined baking sheet and bake in preheated, 425-degree oven for 25 minutes. Remove from oven and stir in fresh garlic and chopped bacon. Return to oven for an additional 25 minutes, or until Brussels sprouts are caramelized. Drizzle honey sriracha aioli over cooked Brussels sprouts.

For the Honey Sriracha Aioli:

½ cup mayonnaise

1-2 tablespoons sriracha

2 tablespoons honey

⅛ teaspoon garlic powder

⅛ teaspoon black pepper

⅛ teaspoon salt

Combine all ingredients in a medium-sized bowl and mix until well incorporated. Set aside.

Sweet Potato Purée (Serves

6)

4 medium-sized sweet potatoes, peeled and diced into 2-inch chunks

1 tablespoon olive oil

2 teaspoons salt

1 cup heavy cream

2½ cups whole milk

2 cloves garlic, peeled and smashed

6 sprigs fresh thyme

4 leaves fresh sage

4 tablespoons butter

Preheat oven to 440 degrees. Toss sweet potato cubes in olive oil and salt. Bake on a parchment-lined baking sheet for 15 minutes, stirring once halfway through.

Add cream, milk, garlic, thyme, and sage to a medium saucepan and bring to a low simmer. Add roasted sweet potatoes to your liquid and continue simmering for 10-12 minutes (sweet potatoes should be tender and easily break apart with a fork). Remove herbs from the saucepan.

In a food processor add the potatoes, a few spoonfuls of your liquid and butter. Blend until purée is silky smooth, adding additional liquid as needed to reach desired consistency. Season with salt to taste. (Depending on the size of your food processor, you may need to do this in batches.)

*Note: For an extra smooth puree, pour purée into a fine mesh sieve sat over a large bowl. Press puree through the sieve using the back of a large wooden spoon.

Pilgrims Pom

In a shaker with ice, add:

1½ ounces vodka

3 ounces pomegranate juice

3 ounces orange juice

Dash of orange bitters

Shake and strain into a tall glass with ice. Garnish with pomegranate seeds or orange peel.

Cranberry Spritz

In a red wine glass with ice, add:

1 ounce Aperol

3 ounces cranberry juice

Top with Korbel Brut California Champagne. Garnish with orange peel or rosemary spear.

Mayflower Martini

In a shaker with ice, add:

2 ounces bourbon

4 ounces apple cider

1 teaspoon maple syrup

Squeeze of lemon

Shake and strain into a chilled martini glass. Garnish with a sprinkle of apple pie spice.F&D

(from left) Pilgrims Pom, Cranberry Spritz, Mayflower Martini

Cuisine Style

African..............................74

Asian/Chinese..................74

Asian/Filipino...................75

Asian/Japanese...............75

Asian/Korean...................76

Asian/Thai........................76

Asian/Vietnamese............77

Bar & Grill/Taphouse........70

Barbecue.........................65

Bistro/New American.......54

Breakfast .........................61

Burgers/Chicken..............58

Cafés...............................60

Cafeterias/Buffet..............70

Cajun/Creole....................77

Casual Dining..................62

Coffee/Tea Houses..........84

Cuban/Caribbean.............77

Deli/Sandwich..................66

Alphabetical Index

Restaurants Listed Alphabetically — Followed by PAGE NUMBER, CUISINE STYLE, MAP NUMBER(s)

Desserts/Bakery..............83

Diner/Home Style.............68 Entertainment Dining.......73

GUIDE KEY

$$$$ = under $10 $$$$ = $10-$15

$$$$ = $16-$24

$$$$ = $25 & up

jj bakes

211 CLOVER LANE RESTAURANT 211 Clover Ln., 896-9570. Tucked away since 1993 across the rail¬road tracks in St. Matthews amid a little cluster of upscale shops, 211 Clover rewards those in the know with drinks in a quiet elegant lounge and impeccable seasonal menus. Owner/chef Andrew Smith and managing partners Lee and Chad Middendorf have reestablished lunch service. $$$$ D pf

610 MAGNOLIA 610 Magnolia Ave., 636-0783. Since taking over this Old Louisville landmark restaurant in 2004, Edward Lee has become a Food TV fixture and opened several new restaurants. Jeff Potter the Executive Chef at this perennial top table and continues the adventurous prix-fixe menu. $$$$ D pf

BARN8 10500 W. US Hwy 42, 398-9289. The newest project of Laura Lee Brown and Steve Wilson is refashioning their Hermitage Farm as an agro-tourism destination. Building number 8 of the historic thoroughbred stable (where Dark Star, who defeated Northern Dancer in 1953, was foaled) is now a

restaurant open to the public. Diners can choose to dine at private tables (in the stalls) or rent the Hayloft for parties up to 200. Executive Chef Seth Kinder’s eclectic menu features heirloom, local and seasonal ingredients drawn heavily from the farm’s extensive gardens. $$$$ D pf

BUCK’S 425 W. Ormsby Ave., 637-5284. This elegant, understated dining room has been an upscale lunch and dinner destination since 1992, an Old Louisville institution that draws patrons from across the city. The lavish white flowers in the bar remain, as does the crispy fish and spicy noodles on the menu. Also on the menu are well-made traditional dishes: fried chicken livers and shrimp cocktail, Bibb lettuce salad, filet mignon and seafood rigatoni. $$$ L D pf

DECADE 1076 E. Washington St., 749-0110. Former Decca coowner Chad Sheffield, Executive Chef Andy Myers, and Chef de Cuisine Matt Johnson got the band back together, reworking the old Butchertown Grocery premises and branding their project as Decade in a purposeful nod to their collective past in NuLu. The motif is American fine dining with myriad international influences, boasting an upstairs event space dubbed “b side.” $$$$ D pf

HEIRLOOM CHEF’S TABLE 9448 Norton Commons Blvd., 8221184. There are only 6 tables at this suburban outlet for United Catering. Chef Ryan Smith creates multi-course meals for small groups, emphasizing foods from local purveyors. $$$$ D p

JACK FRY’S 1007 Bardstown Rd., 452-9244. Inside its unprepossessing exterior is one of Louisville’s longest-running top tables. Seating is tight but the food is consistently excellent. Chef Duncan Williams has continued classic menu items that regulars love (crab cakes, shrimp and grits) and worked in newer items (braised pork shank, squash risotto). $$$$ L D p

LA CHASSE 1359 Bardstown Rd., 822-3963. Font-of-the-house man Isaac Fox creates the ambience of a fine European country inn in the heart of the Highlands. The frequently-changing menu, overseen by Chef Alex Dulaney, fuses the tastes and techniques of Southern France and Northern Spain. $$$$ D p

SEVICHE A LATIN RESTAURANT 1538 Bardstown Rd., 4738560. Chef Anthony Lamas’ menu offers an eclectic range of Latin American dishes in addition to its namesake, the Latino seafood dish “cooked” in tart citrus juices. Continuing to get notice throughout the Southeast for his imaginative cooking, he is setting a standard of cool for the Bardstown Road eating scene. $$$$ D pf

SWIZZLE 140 N. Fourth St. (The Galt House), 252-2500. The Galt House replaces Rivue, its 25th floor restaurant, with Swizzle, a retro-meets-modern redesigned room with a menu focused on steaks, chops and sustainable seafood served up from the openconcept exhibition kitchen in the middle of the restaurant, allowing diners to watch the action. The retro beverage program will focus on classic cocktails, with seasonal specials. $$$$ D p

VINCENZO’S 150 S. Fifth St., 580-1350. Founded in 1986 and known for its suave professional service, high-end Northern Italian fare and many trademark dishes finished at tableside, Vincenzo’s continues to hold its own amid a constantly changing downtown scene. Those hits (Toasted Ravioli Diavolo, Pasta Cacciatore, Crepes Agostino) just keep on coming, along with a regular garnering of plaudits: the 50 best Italian restaurants in America list (Yahoo, 2020) and a 2022 AAA Four Diamond Award, among others. $$$$ L D pf

THE 1894 LODGE 409 E. Main St., New Washington IN, 6289006. This ambitious restaurant, housed in a historic building a not-too-distant trek up State 62, offers two different dining rooms and a bar area. The menu has some typical bar fare (burgers, chicken tenders, sandwiches), but also some less usual items: Korean salmon, bone-in pork chop, Cajun pasta. $$$ D pf

8UP ELEVATED DRINKERY AND KITCHEN 350 W. Chestnut St. (Hilton Garden Inn), 631-4180. This rooftop restaurant and bar above the hotel at the corner of Fourth and Chestnut has three elegant areas - an upscale casual dining room, the bar with a separate kitchen and menu, and an expansive outdoor patio that overlooks downtown. The bar kitchen’s two wood-fired ovens offer small plates to nibble while sipping; the main kitchen overseen by Executive Chef Henry Wesley serves fine dinners.

$$$ B D pf

BLACK RABBIT 122 Sears Ave., 897-9721. The long-standing Equus in St. Matthews has been comprehensively reimagined as Black Rabbit, a speakeasy-themed “behind the bookcase” experience serving chef-driven small plates (examples include smoked duck legs, octopus and French dip sliders), with craft cocktails, top-end bourbon and an extensive wine list available amid a warren of five uniquely atmospheric dining and drinking areas: Jack’s Bourbon Lounge, Rabbit Hole Dining Room, The Burrow Speakeasy, The Parlor and Hatter (patio lounge). $$$ D pf

BLACKSTONE GRILLE 9521 U.S. 42, 228-6962. Long-time restaurateur Rick Dissell’s comfortable, casual restaurant in the Prospect Center continues to please regulars and to find new fans. The menu offers sandwiches and an array of bistro entrées — pasta, seafood, beef and chicken, including fried chicken livers and “light” fried chicken. $$$ Br D pf

BRAVO! 206 Bullitt Ln. (Oxmoor Center), 326-0491. Management describes the Ohio-based Bravo! chain as “a fun, white-tablecloth casual eatery … positioned between the fine-dining and casual chains.” A Roman-ruin setting houses abundant Italian-American style fare. We particularly enjoyed appetizers and first-rate grilled meats. $$ Br L D pf

BRISTOL BAR & GRILLE 1321 Bardstown Rd., 456-1702, 300 N. Hurstbourne Pkwy., 426-0627, 614 W. Main St., 582-1995. A cornerstone of Louisville’s restaurant renaissance, Bristol started three decades ago on Bardstown Road. Now, with three venues around town, diners can always find dependable pub grub, eclectic entrées, and evergreen standards like the green-chile won tons and the Bristol Burger. $$ Br L D pf

CHARR’D BOURBON KITCHEN & LOUNGE 1903 Embassy Square Blvd. (Marriott Louisville East), 491-1184. The J’town Marriott Hotel’s restaurant is on the Urban Bourbon Trail. The eclectic menu offers classic American and Kentucky fare with

many dishes that incorporate some of the bar’s 75 offerings of Bourbon. $$$ Br L D p

THE CHEESECAKE FACTORY 5000 Shelbyville Rd. (Mall St. Matthews), 897-3933. One of 175 outlets of the California-based chain, this popular restaurant maintains a large and diverse menu that entices and satisfies a wide range of diners. Food quality is above average for this kind of restaurant chain, though its namesake cheesecakes are baked in California and North Carolina. $$$ Br L D pf

COPPER & KINGS ROOFTOP RESTAURANT 1121 E. Washington St., 561-0269. Up on the third floor of the distillery, with a fine view over the city, you can find a menu of cocktails using Copper & Kings distillates, and a food menu that ranges from the familiar (pimento cheese, Caesar salad) to the unusual (salmon tartine, sesame scallion pancake). $$$ Br L Dpf

CULTURED CHEESE, CHEERS, AND CHARCUTERIE 1007 E. Main St., 409-8706. Made-to-order charcuterie boards, including some with vegan and vegetarian options. Cheese selections showcase the owner’s family’s Kenny’s Farmhouse Cheese and other mainly local food products. $$ L D p f

DOC CROW’S 127 W. Main St., 587-1626. Doc Crow’s solidly anchors the dining choices on Whiskey Row. Oysters from both coasts, raw and fried, fried green tomatoes, pork rinds, shrimp and grits, all served in a handsome renovation of one of Main Street’s classic cast-iron front buildings. $$ L D p

FORK & BARREL 1722 Frankfort Ave., 830-9500. Chef/owner Geoffrey Heyde has consolidated his two “Fork” restaurants into the Lower Clifton space that had been Morning Fork. With all three meals Heyde serves up on local ingredients, craft cocktails and southern hospitality. Look for starters like langostino fritters, buttermilk soaked fried chicken livers, or devilish eggs; entrees such as vegetarian ravioli, salmon and beef tip stroganoff. For dessert choose from cheesecake, fruit-filled sweet crèpe or triple chocolate brownie. $$$ D p

FUZZY'S THE 15TH CLUB, FOOD & SPIRITS 4900 Water Tower Rd., Jeffersonville IN, 812-670-5713. New Albany native Fuzzy Zoeller enjoyed a successful golfing career, then launched Fuzzy’s Ultra Premium Vodka, which pours at his new branded restaurant inside the Hilton Garden Inn Jeffersonville. It’s open to the public, serving breakfast, lunch and dinner, featuring American cuisine of precisely the sort you’d expect Fuzzy and friend John Daly to enjoy. $$ B L D pf

HOUSE OF MARIGOLD 10310 Shelbyville Rd., 384-3767. A husband-and-wife catering team has repurposed an eatery on the west side of Middletown into “a little bit of Nashville, a little bit of Naples, a little bit Beverly Hills Hotel,” offering full-service breakfast and lunch (“seasonal comfort food,” sourced locally) with a cocktail bar, in addition to event hosting.$$$ B Br L p f

J. ALEXANDER’S REDLANDS GRILL 102 Oxmoor Court, 3392206. This comfortably upscale venue, a Nashville-based chain, features “contemporary American” fare with a broad menu that ranges from burgers and sandwiches to such upscale eats as grilled tuna or a New York strip steak. $$$ D p

LEVEE BOURBON LOUNGE 3015 River Rd., 897-5000. John Varanese’s riverside music bar has been redesigned and rebuilt as a Bourbon-centric bar and lounge, with Bourbon barrel tables, sofas and easy chairs in the lounge, artwork and decor made from barrel tops and staves, and, of course, a large, eclectic selection of over 200 Bourbons (and other spirits). Order from the River House menu while you sip: sautéed mussels, grilled octopus, a charcuterie tray or any of the delights on the raw bar. $$ D pf

MELTING POT 2045 S. Hurstbourne Pkwy., 491-4762. If you have pleasant memories of fondue parties of the ’70s, The Melting Pot is for you. If you can melt it and dip things in it, it’s probably on the menu. $$$ D p

MESH 3612 Brownsboro Rd., 632-4421. The lush modern building and the casual/elegant menu have made a strong presence in the neighborhood. The cosmopolitan menu includes kung pao calamari, beet salad, Amish chicken and mushroom strudel, all served in an atmosphere of “contemporary elegance and comfort.”

$$$$ Br L D pf

NIC & NORMAN’S 108 W. Washington St., 963-5654. Greg “Nic” Nicotero and Norman Reedus, alumni of “The Walking Dead”

television series, teamed up to create their own restaurant concept, and the fifth one in this series is located at Whiskey Alley downtown, emphasizing Southern-inspired entrées (homestyle meatloaf, whiskey citrus salmon, Coca-Cola braised pork shank) plus a selection of salads, soups, gourmet burgers and flatbreads, with signature cocktails and craft beer from local breweries. Weekend brunch too. $$ Br L D pf

NORTH OF BOURBON 935 Goss Ave., 749-3305. New Orleans and the Deep South converge in Germantown with inventive lunch, brunch and dinner menus from Chef Lawrence Weeks, focusing on traditional and heirloom ingredients, with dishes like Shrimp Yakamein (a New Orleans fusion dish said to cure hangovers), Crawfish Boudin Balls and Chicken & Sausage Gumbo. The bar features more than 300 bourbons and a range of bourbon cocktails. $$$ L D pf

PASEO 900 Baxter Ave. (The Myriad Hotel), 632-7935. In Spanish, “paseo” implies a leisurely stroll; in Louisvillian, Paseo is the Mediterranean- and Middle Eastern-inspired restaurant in The Myriad Hotel amid the walkable Highlands, where diners can experience casual ambiance as they enjoy locally sourced and chef-driven dishes like paella (with land and sea options), chorizo octopus, and harissa cauliflower steak. $$$$ Br L D pf

PROOF ON MAIN 702 W. Main St. (21c Hotel), 217-6360. The 21C Museum Hotel’s longstanding downtown restaurant, currently under the stewardship of chef Cody Stone (an original 2005 sous chef there), remains one of Louisville’s finest tables, offering creatively reimagined Southern farm-to-table cuisine in a uniquely artistic atmosphere. The charred octopus appetizer and bison burger are among the city’s modern-era “greatest hits.” $$$

B Br L D pf

RICKY B'S CLUB CAFÉ 2901 Brownsboro Rd., 333-0110. This vaguely Moorish-style building that has housed several restaurants over the years is now a supper club run by the wellknown pianist Rick Bartlett. His “world fusion” eclectic menu includes short ribs, fettuccine Alfredo, sea bass, “mystical” fries and Bartlett’s signature Bouncin' Back Burger. Bartlett, along with others, will entertain diners. $$$ D p

RIVER HOUSE RESTAURANT & RAW BAR 3015 River Rd., 8975000. Chef John Varanese’s riverside restaurant complex never ceases to evolve. His elegant reimagining of a former boat dealership building befits the always interesting seafood dishes inspired by Nawlins and Charleston, where Varanese began his career. There’s also an extensive raw bar, dockside service for boaters, the adjacent Levee Bourbon Lounge, event space upstairs (Savor at River House) for 300 of your closest friends, and to seal the deal, in 2022 River House was named one of the 100 Best Restaurants for Outdoor Dining in America by OpenTable diners.

$$$$ Br L D pf

ROSETTES 730 E. Market St. (Hotel Genevieve), 676-7199. Chef Ashleigh Shanti, a 2020 James Beard Rising Star Chef of the Year semifinalist noted for a culinary outreach rooted in Black foodways and Southern regional cookery, helms the Hotel Genevieve’s primary restaurant, a venue for breakfast, lunch, dinner and weekend brunch. $$$ B Br L D pfS

SCENE 501 W. Main St., 566-5297. Scene is the latest dining venture in the space at the Kentucky Center for the Arts that has seen a lot of things come and go. Open before shows for drinks and small plate dining served in the fast-casual style. Flatbreads, burgers, pasta dishes, crab cakes; a small but good wine and beer selection and a full bar. $$ D p

SOMEWHERE BY CC 1135 Bardstown Rd., 215-8403. CC’s Kitchen, which made a splash downtown, comes to the Highlands, bringing its over-the-top cuisine, “Beast Bloody Mary” (which feeds multitudes), and popular weekend drag brunches for charity. In the words of F&D’s editor-in-chief Marty Rosen, “whimsical idiosyncratic, and just plain fun.” $$$ Br D pf

SWAY 320 W. Jefferson St. (Hyatt Regency), 581-1234. The handsome dining room on the entry level of the hotel has a bar that opens to Fourth Street in good weather and a menu based on the “Southern Way,” from whence comes the name Sway. The fried chicken, cooked to order, quickly became a signature dish.

$$$$ D pf

UPTOWN CAFÉ 1624 Bardstown Rd., 405-8898. The iconic Highlands restaurant re-opens under new ownership, with an

updated kitchen and a renovated interior, but with many of the former kitchen crew and staff (including Chef Matt Weber), with a menu re-creating many fan favorites, and some new additions.

$$$ L D pf

VARANESE 2106 Frankfort Ave., 899-9904. Chef John Varanese’s signature restaurant (he has River House and Levee too) has a slate-backed interior waterfall and a folding front wall that opens in good weather. The lively, international seasonal menu is buttressed by frequent special wine, whiskey or beer dinners. Live jazz, contemporary art and urban style complete the mood. $$$

D pf

WALKER’S EXCHANGE 140 N. Fourth St. (Galt House Hotel), 272-1834. The Galt House’s Kentucky-style brasserie, located in the West Tower, is styled after a 19th-century restaurant of the same name. The menu juxtaposes familiar French and American dishes — including classic Southern-style comforts like short rib hand pies and shrimp po-boys. $$$$ B Br L D p

WATCH HILL PROPER 11201 River Beauty Loop 230-1982. This new “Premiere Bourbon Club” in Norton Commons houses one of the largest selections of American whiskeys in the world. It is membership-based, but open to the public on a first-come, firstserved basis. The interior has an old-world country club vibe with overstuffed leather seating and warm woods throughout. Chef Michael Crouch, long-time Louisville veteran, helms the menu of shareable small plates, such as lobster hush puppies and buildyour-own custom charcuterie boards. $$$$ D pf

ANOOSH BISTRO 4864 Brownsboro Rd., 690-6585. Anoosh Shariat’s elegant Brownsboro Center space has an eclectic lunch and dinner menu that includes trout provençal, coconut curry tofu, grilled romaine salad, and house-made pastas and risottos.

$$ L D p

BOARD AND YOU BISTRO & WINE BAR 434 Pearl St., New Albany IN, 913-4109. Look for handcrafted cocktails, charcuterie boards with meats and cheeses from around the world, entrées, small plates, salads, soups and house-made desserts such as blueberry pie bar, mascarpone cheesecake and a pots de creme flight. $$$$ B L D pf

BOURBONS BISTRO 2255 Frankfort Ave., 894-8838. Located in a historic Clifton building, Bourbons Bistro has become one of the prime bourbon bars in the America, with its stock of more than 130 bourbons, including a barrel selection program. It was this almost two-decade devotion to bourbon that has earned Bourbons Bistro “Bar of the Year” in 2022 by Whisky Magazine. Chef Jereme McFarland’s bourbon-inspired, seasonally-influenced menu recently has featured spicy fried oysters, Prince Edward Island mussels and a charcuterie board as appetizers. Entrées include shrimp and grits, and a bourbon chop. Dessert choices include, of course, bourbon bread pudding. $$$ D pf

BRIX WINE BAR 12418 La Grange Rd., 243-1120. The use of an obscure wine term (it’s pronounced “bricks” and refers to the sugar content of ripe grapes at harvest) hints that the proprietors of this wine bar know their vino. Interesting wines and a short bistro-style menu make it a welcome suburban alternative. $$ D p

CUVÉE WINE TABLE 3598 Springhurst Blvd., 242-5200. Scott Harper and others from the Bristol Bar & Grille organization have made this wine bar and café in the East End a fine stop for after work. Drop in to explore Master Sommelier Harper’s adventurous wine list with tasting pours and small plates of charcuterie, cheeses, salads and snacks from the kitchen. Look for regular casual classes organized on various wine themes. $$ L D pf

DITTO’S GRILL 1114 Bardstown Rd., 581-9129. This informal Highlands space masks the work of classically trained ownerchefs Dominic Serratore and Frank Yang. Don’t overlook Serratore’s “gourmet casual” menu of New England crab cakes, fanciful salads and Sunday brunch egg dishes. $$ L D pf

GARAGE BAR 700 E. Market St., 749-7100. Housed in a former service station in NuLu, Garage Bar serves up draft and bottled craft beers, Bourbons, seasonal cocktails and wine, pizzas from a wood-fired brick oven and Southern specialties, with an emphasis on fresh, local ingredients. The ham flight is not to be missed. $$$

HAMMERHEADS 921 Swan St., 365-1112. Hammerheads, one of the hippest of Germantown’s restaurants, run by owners Adam Burress and Chase Murcino, serve BBQ beef brisket, pork and lamb ribs, roasted duck sandwiches and soft shell crab tacos. $ Dpf

HAPPY BELLY BISTRO 1020 E. Washington St. (Ten20 Brewery), 835-8202. Fusion food from all culinary backgrounds has characterized Ashlee Northington’s fare as she has progressed from sous chef (Mayan Café, Woodhaven Country Club) through food truck catering, and now to a kitchen inside Butchertown’s Ten20 Brewery. Menu items rotate, but usually include purposeful burgers, tacos and at least one vegan choice. $$ L D pf

HARVEY’S 2011 Frankfort Ave., 314-0432. The former Logan Street Market cheesemonger has relocated to Clifton and is now a cheese shop by day and an Australian-themed eatery by night, influenced specifically by Sydney, the country’s multicultural culinary center. $$$ L D p f

HOLY GRALE 1034 Bardstown Rd., 857-7457. There are a lot of places to quaff craft beers in town, but Holy Grale’s frequently changing draft selection is among the most esoteric. Couple that with the seasonally adapted menu of small plates and the oddity of being housed in a renovated church and you have a unique dining and drinking experience. $$ L D

HUGE IMPACT RESTAURANT 566 S. Fifth St., 208-2887. This home-style restaurant takes over the spot on Fifth and Chestnut that had for decades been Pesto’s. Salads and sandwiches, fried corn on the cob, and daily specials like crab legs, lamb chops, and ribeye with loaded potatoes and greens. $$ Br L D

LOU LOU FOOD + DRINK 106 Sears Ave, 893-7776. The original Lou Lou in St. Matthews retains its casual setting and a culinary focus on Nawlins-style Cajun and Creole dishes like gumbo, jambayala and etouffe, while in recent years incorporating Mediterranean and Italian influences, including a strong selection of pizza, pasta and calzones. There’s a solid sandwich list, too, and the muffuletta, gyro and Cajun short rib melt are unique to the St. Matthews location (as of 2023, Lou Lou on Market is open in NuLu). $$ Br L D p

LOU LOU ON MARKET 812 E. Market St., 515-9699. NuLu now has its very own Lou Lou, as owner and Louisiana native Jared Matthews, whose holdings in St. Matthews (no relation) include Equus & Jack’s Bourbon Restaurant/Lounge, Black Rabbit speakeasy and The Fox Den, brings much of the suburban Lou Lou’s Nawlins-centric menu (and some of the pizzas, pasta and calzones) downtown, adding show-stoppers like blackened mahi and a low country boil. STAVE is the bourbon bar with live jazz in the basement, and an outdoor French Quarter-styled courtyard with even more live music (jazz, brass and bluegrass) is coming in late Spring. $$$ L D p f

LOUVINO 1606 Bardstown Rd., 365-1921, 11400 Main St., 7421456. Steve Ritchie, former CEO at Papa John’s Pizza, has taken over this popular wine bar and small plates restaurant. He is keeping on Executive Chef Tavis Rockwell and his staff, so fans will still be able to enjoy the seasonal shareable small plates menu and clever organization of the wine list. A myriad of wines by the glass are available fresh from their wine-dispensing cruvinet system. $$ Br D pf

MERLE’S WHISKEY KITCHEN 122 W. Main St., 290-8888. Tony Palombino’s popular Whiskey Row food and music spot across from the KFC Yum! Center offers live music on a regular basis and a menu that emphasizes tacos and Southern fried chicken. Sides offered include sweet potato casserole, long-cooked green beans and a candied bacon appetizer. 100 bourbons are currently on offer, including handpicked private barrels from Buffalo Trace, Maker’s Mark, Wild Turkey and others. $ L D pf

NEIGHBORHOOD SERVICES 400 S. Second St., (Omni Hotel), 313-6664. This casual eating option in the Omni hotel serves breakfast, lunch, and dinner and offers relaxed indoor and outdoor dining. Enter from the hotel or street. $$$ B L D pf

NOOSH NOSH 4816 Brownsboro Ctr., 205-2888. Named for its founder and former owner, Louisville culinary legend Anoosh Shariat, this family-friendly eatery in Brownsboro Center is built around a rustic stone oven in an open kitchen, offering “homey comfort food” influenced primarily by Mediterranean and Italian

cuisine: flatbreads, pizzas, sandwiches, pasta and shareable small plates. $$$ B Br L D pf

NOUVELLE BAR & BOTTLE 214 S. Clay St., 631-9428. This French-style wine bar sells 40+ wines by the glass (in 3-, 6- or 9ounce pours) and 200 to 300 wines by the bottle, focusing on affordable, interesting wines. A selection of beers, ciders, classic cocktails, bourbons and scotches also are available to accompany cheese and charcuterie boards, along with desserts. $ L D pf

NUMBER 15 121 W. Main St., 526-5691. “Drink, Dance & Discover” at this unique multi-floor Kentucky-themed entertainment complex on Whiskey Row (there’s chef-driven food, too), as brought to you by a holding company with similarly-styled social halls scattered across America. Vive la difference! $$ Br L D p

OFF THE RAILS TASTING ROOM AND WINE DEPOT 2118 Bruce Ave., 822-0738. Enjoy three favorite adult beverages at this Buechel winery – wine, craft brews, and bourbon. The wines made by owners Kenny and Denise Jewell include a Cabernet and Reisling, and several fruit blends. The beers and Bourbons are from all over Kentucky. $$ Br D pf

P.F. CHANG’S CHINA BISTRO 9120 Shelbyville Rd., 327-7707. This Arizona-based, Chinese-themed restaurant offers a loud, happy scene with Chinese-style dishes. To its credit, everything is prepared well and service is consistently fine. $$$ L D pf

SIDEBAR AT WHISKEY ROW 129 N. Second St., 630-2012. On the west side of Whiskey Row, above Troll Pub under the Bridge, Sidebar focuses on burgers, Bourbon and beer, a potentially boffo combo for those going to or coming from the Yum! Center across the street. The emphasis is on craft cocktails served alongside a short but bold selection of sandwiches, appetizers and desserts. $$ L D p

THE CHAMPAGNERY AT ARCHITYPE GALLERY 1764 Frankfort Ave., 896-8050. This Clifton business hosts art shows and now also has a full bar with a focus on more than 120 Champagnes and sparkling wines plus a menu of light bites –oysters, caviar, charcuterie, cheeses, fruit and desserts. $$$ D p

THE FAT LAMB 2011 Grinstead Dr., 409-7499. The first of Chef/owner Dallas McGarity’s dining properties, this comfortable, classy Highlands bistro serves lunch and dinner, focusing on small plates such as onion and chive hushpuppies, lamb meatballs, curry-seared salmon, tandoori-seared scallops and ricotta ghnocchi with truffled mushroom cream. $$$$ L D pf

THE HUB LOUISVILLE 2235 Frankfort Ave., 777-1505. Clifton has taken to this sprawling modern restaurant, cocktail bar and adult rec center with gusto. The Southern-inspired small plates menu and its specials board of rotating entrees pleases multiple tastes. The bar boasts a big rum and tequila selection, with alcoholic floats a specialty. The lively patio is packed in good weather. $$ D pf

THE PINE ROOM 6325 River Rd., 528-4422. Augusta Holland is behind the modern incarnation of this classic Prospect restaurant, in the space that most recently was Cast Iron Steakhouse. Start with, perhaps, the chicken liver lettuce wraps, or sweet potato falafel. Then go for the blackened pork chop or the grain bowl. The buttermilk fried chicken is a dining favorite. $$$ Br D pf

THE SILVER DOLLAR 1761 Frankfort Ave., 259-9540. In this Clifton honky tonk bar and restaurant, the music, all on vinyl, is the “Bakersfield sound” — a fusion of Mexicali and American roots music. The southern country-style menu with sophisticated nuances has happy fans crowding in mosty nights. Choose from more than 80 Kentucky Bourbons, ryes, tequila and mescal, but no “foreign whiskey” like Scotch. $$ Br L D pf

VILLAGE ANCHOR PUB & ROOST 11507 Park Rd., 708-1850. In the heart of Anchorage is this two-level Euro-village inspired concept. On the upper level, a French bistro with an outdoor terrace. Downstairs at The Sea Hag the ambience is a British pub. The hearty upscale comfort food-style menu is served lunch and dinner with weekend brunch. A short, well-selected wine list and ambitious beer list with more than 50 craft and import choices accompany 55 Bourbons to boot. $$$ Br L D pf

WILTSHIRE AT THE SPEED 2035 S. Third St., 634-2976. This sunny, elegant café at the Speed Museum is currently open only on Friday, Saturday and Sunday. The often-changing seasonal menu currently offers salmon and dill chowder, a breakfast croissant, and a vegetable frittata. $$ B Br L pf

BONEFISH GRILL 657 S. Hurstbourne Pkwy., 412-4666. This franchise concept from the Florida-based Outback Steakhouse chain offers impressive seafood in a comfortable setting. Add Bonefish to your short list of suburban chain eateries that do the job right. $$$ D p

BRENDON’S CATCH 23 505 S. Fourth St. (Embassy Suites), 9093323. This downtown upscale seafood restaurant’s fish menu depends on what has come in fresh that day. The 2 and 3 tier seafood towers are a fun shared appetizer for a group. Other choices include lobster mac ’n’ cheese, cornmeal-crusted salmon, and wild-caught grouper and sea bass. There is a substantial steak selection as well. $$$ D p

CADILLACS CHICKEN AND FISH 7105 Fegenbush Ln., 2873437. This family-operated food truck has found a permanent space, where you can find catfish, codfish plates, chicken tenders and fish tacos, with simple sides of fries, coleslaw, baked beans, mac and cheese, onion rings and hushpuppies. $$ L D p

CAPTAIN’S QUARTERS RIVERSIDE GRILLE 5700 Captain’s Quarters Rd., 228-1651. One of the city’s most attractive eateries for atmosphere, Captain’s Quarters matches the beautiful setting with quality bistro-style fare that won’t disappoint. Summer or winter, it’s a delightful place to dine. $$ Br L D pf

CATFISH HAVEN PAY LAKE & RESTAURANT 7208 Whipple Rd., 937-7658. If you like to fish, or if you like to eat fish, you’ll likely enjoy Catfish Haven, a simple, down-home eatery in Southwestern Jefferson County. Seafood is the specialty. Fishermen will enjoy their pay-to-fish lake. $$ L D f

CUNNINGHAM’S CREEKSIDE 6301 Upper River Rd., 228-3625. One of the longest-lived restaurants in the city, Cunningham’s has had several incarnations since 1870, and now pulls in old timers and new fans at its Harrod’s Creek location. There you can find fine fish sandwiches and pub grub, and absorb some of the nostalgia associated with this long-time favorite. $ Br L D pf

THE FISH HOUSE 1310 Winter Ave., 568-2993. Louisville is as overflowing as a well-stocked lake with fish-sandwich houses, and The Fish House is right up there with the best. Crisp breading laced with black pepper is the signature of Green River fried fish from Western Kentucky. And on weekends the space morphs into Café Beignet, serving hearty breakfasts and New Orleans-style beignets. $ Br L D pf

HOOKED ON FRANKFORT 3202 Frankfort Ave., 690-9835. The owners of Frankfort Ave Beer Depot operate this fish house two doors away. The menu features fried fish sandwiches, fish tacos, baskets of shrimp or oysters or frog legs. Clam/conch chowder and seafood gumbo, too, or mac and cheese and grilled cheese sandwiches for those who can’t do fish. $$ L D p

HUNGRY PELICAN 5412 Bardstown Rd., 239-7145. The sole remaining representative of a quite popular chain still keeps up the tradition. The cooks and servers are old-timers who understand the intricacies of getting perfectly fried seafood to customers in timely fashion. Generously-filled rolled oysters, too.

$$ L D pf

JOE’S CRAB SHACK 131 River Rd., 568-1171. The setting on the edge of Riverfront Park is bright, noisy and fun, with a wraparound deck providing a panoramic river view. $$ L D pf

KINGFISH RESTAURANT 3021 Upper River Rd., 895-0544, 601 W. Riverside Dr., Jeffersonville IN, 284-3474. Fried fish in a family dining setting has made Kingfish a popular favorite for many years. Aficionados of rolled oysters and frog legs can find both here, as well as a large selection of fried and broiled seafood, as dinners and sandwiches. Both locations boast river views. $$ L

D pf

MIKE LINNIG’S 9308 Cane Run Rd., 937-9888. This popular riverside restaurant has been dishing up tasty fried fish and seafood at family prices since 1925. There’s indoor seating and a bar, but the picnic grove with its giant shade trees makes Linnig’s a special place in season. Out of season — Nov. to Jan. — the family shutters the place and takes a nice vacation. $ L D f

MITCHELL’S FISH MARKET 4031 Summit Plaza Dr., 412-1818. The decor of this upscale eatery evokes the feeling of a large fish market, with an open kitchen that offers views of chefs at work.

Quality seafood and service have made Mitchell’s a popular destination. $$$ L D pf

OSTERIA ITALIAN SEAFOOD 1211 Herr Ln., (Westport Village), 423-5822. Restaurateur Jared Matthews’ East End “osteria” (in Italy, a tavern with simple food) retains the healthy approach taken by its longtime predecessor Napa, while altering the emphasis to light, fresh, Italian-inspired seafood: lobster fregola, cioppino (seafood stew), mussels, white clam pizza, and more.

$$$ Br L D pf

OUTCAST FISH & OYSTER BAR 207 E. Main St., New Albany IN, 812-770-4315. New Albany’s popular The Exchange and Brooklyn & The Butcher are joined by a seafood-themed restaurant reflecting owner Ian Hall’s lifelong love of South Carolina-style seafood specialists. The elegantly remodeled space features an interactive oyster bar and an atmospheric outdoor patio. The happy-hour-priced oysters are a bargain. $$$$ D p

PASSTIME FISH HOUSE 10801 Locust Rd., 267-4633. If you are looking for an honest fish sandwich and a cold beer, with no frills, this Jeffersontown tavern is just the ticket. Belly up, place your order, and be sure to have cash — no credit cards accepted here.

$$ L D f

RED LOBSTER 4639 Outer Loop, 964-9647, 986 Breckenridge Ln., 899-3334, 951 E. Lewis and Clark Pkwy., Clarksville IN, 812285-0444. Consistent quality and moderate prices have maintained this seafood chain’s popularity in the casual dining category since its founding more than fifty years ago. Periodic promotions please repeat customers and draw new folks into the fold. $$$ L D pf

RUMORS RESTAURANT & RAW BAR 12339 Shelbyville Rd., 245-0366. Visualize Hooter’s without the scantily-clad waitresses, and you’ve drawn a bead on Rumor’s, the original Louisville home of the bucket-of-oysters and impressive raw bar. $$ L D pf

SAM'S SEAFOOD & GRILL 4918 Poplar Level Rd., 966-6940. The choices here include jack salmon, frog legs, grouper and red snapper, as well as catfish, tilapia and shrimp. The fish-averse can fill up on chicken wings or gizzards or a range of meat-filled sandwiches. $$ L D

SEAFOOD HEAVEN 600 E. Broadway, 290-7399. A reclaimed fastfood building doing double duty as a seafood market (with grocery basics) and takeout-only seafood restaurant, Seafood Heaven emphasizes healthier baked and steamed options and sides. $$ L D

SHARK’S SEAFOOD 3099 Breckenridge Ln., 450-5775. Several types of crunchy-breaded fried fish - white fish, shrimp, catfish, salmon - to choose from, as well as wings and side dishes like fried mushrooms and fried okra. $ L D

SINCLAIR SMOKED SALMON 2208 Dundee Rd., 548-1203. You can find just verlasso salmon here, in various sizes of fillets, hot smoked over hickory, using a process developed by a hobbyist turned weekend seafood entrepreneur. Order ahead and takeaway only. $$$$

THE FISHERY 3624 Lexington Rd., 895-1188. This fried-fish eatery has been popular in the St. Matthews neighborhood since 1983. The Fishery remains justly popular for its quick, sizzling hot and affordable fish and seafood meals. $ L D f

THREE BROTHERS 2001 Seventh Street Rd., 409-7447. The menu of this Algonquin neighborhood fish house includes Chicago-style fried perch, cod, salmon and catfish, the best seller. $ L D

SEAFOOD BOILS

PIER 17 CAJUN SEAFOOD 1975 S. Hurstbourne Pkwy., 4099857, 5362 Dixie Hwy., 963-5120. Pier 17 introduced Louisville to the Vietnamese-Cajun fusion concept of Asian-spiced seafood boils (which originated on the Texas-Louisiana coast). Now this variation on the seafood boil has opened a second location in Pleasure Ridge Park. $$$ L D pf

SEAFOOD LADY 3207 Fern Valley Rd., 907-5251, 601 E. Jefferson St., 907-5251. The lure here is fresh fish, shrimp and crab legs brought up from the Gulf Coast, prepared with Cajun spices, and served simply and relatively cheaply. $$ L D f

STORMING CRAB 1360 Veterans Pkwy., Clarksville IN, 590-3773, 4801 Outer Loop, 999-9998. Here you can get market price

B = Breakfast Br = Brunch L = Lunch D = Dinner

seafood boils in several spice levels and flavors (crab house Cajun, garlic butter and plain) to take home or dump on paper-covered tables to eat as they should be eaten. Other Cajun dishes too, like gumbo and crawfish etouffé. $$$ L D

SWEET & JUICY SEAFOOD 8402 Hudson Ln., 333-0964. Another food truck opting to root indoors, with various Cajun-influenced seafood boils, shellfish and fried fish as well as non-seafood options like chicken wings and burgers. $$ L D f

BOB'S STEAK & CHOP HOUSE 400 S. Second St., (Omni Hotel), 313-6664. The signature restaurant located off the lobby in the Omni Hotel offers refined service and a decor focused on American thoroughbred racing. A steak menu offers seven prime selections, from ribeye to filet to 28-oz. porterhouse. Seafood, too (crab cakes, scampi, lobster tails), and sumptuous desserts. $$$$ D p

BRAZEIROS CHURRASCARIA 450 S. Fourth St. (Fourth Street Live) 290-8220. This Knoxville-based company’s first satellite location has been a downtown hit. A churrascaria works like this: You choose drinks, visit the salad bar and await visits from “gaucho chefs” who bring yard-long skewers of grilled meats (beef, lamb, sausage) to your table for slicing — as much as you wish — along with side dishes. $$$$ L D pf

BROOKLYN & THE BUTCHER 148 E. Market St., New Albany IN. 590-2646. Ian Hall of The Exchange Pub + Kitchen opened this steakhouse in a renovated historic hotel with lots of cool touches: black and white tiles on floor and walls, an open kitchen and a vintage bar counter from an old local Woolworth’s store. The bar program emphasizes bourbon, Scotch and craft beers. The menu includes fresh seafood, small plates and lots of beef — New York strip, bone-in ribeye, flat iron steaks — all as locally sourced as possible. $$$ D pf

CAST IRON STEAKHOUSE 1207 E. Market St., Jeffersonville IN, 590-2298. Buck’s owner Curtis Rader also operates this riverside eatery where the kitchen cooks steaks and sides in cast iron pans

at moderate prices. The ambience is upscale with “no peanuts on the floor, antlers on the wall or country music,” Rader promises. $$$ D pf

CATTLEMAN’S ROADHOUSE 2001 S. Hurstbourne Pkwy., 3847623, 139 Historical Trail, 543-3574, 3500 St. Joseph Rd., New Albany, 725-7166. These local outlets of the small regional chain offer mid-priced beef choices and starters such as fried pickle chips and jalapeño poppers, grilled chicken, salmon, and plenty of sandwiches. $$$ L D pf

CONNORS STEAK & SEAFOOD 615 S. Hurstbourne Pkwy., 8121122. The Hurstbourne corridor (ex-Mimi’s Cafe) is the home of the first Louisville location for this purveyor of aged, mesquitegrilled steaks and seafood, with pastas, salads and sandwiches filling out the menu. $$$$ L D p

DEL FRISCO’S 101 Whittington Pkwy., 897-7077. This long-time St. Matthews steakhouse resumed operation and has settled in at the former location of Z's Oyster Bar & Steakhouse. The high-end menu offers steaks, a variety of surf ’n’ turf selections, seafood and, of course, its famous spinach dish, green phunque. $$$$ D p f

GORDON RAMSAY STEAK 11999 Casino Center Dr. SE (Caesars Southern Indiana), Elizabeth, IN, 866-676-7463. Caesars welcomes the renowned, multi-starred Michelin chef’s signature steakhouse concept, emphasizing dry-aged beef, lamb, seafood, and appetizers like smoked beef tartare and Kurobuta (“black hog”) pork belly. Ramsay’s famed Beef Wellington and Sticky Toffee Pudding are both on the menu, accompanied by an extensive wine and bourbon lists, and hand-crafted cocktails.

$$$$ D p

JEFF RUBY’S STEAKHOUSE 325 W. Main St., 584-0102. From its 2006 debut, the Cincinnati restaurateur’s Louisville eatery has become a local culinary standard-bearer, renowned for a glittery bar, urban sensibility and top-notch service. Dry-aged USDA prime steaks and a concise selection of wagyu beef are complemented by seafood dishes, sushi rolls and a raw bar; a multimillion-dollar interior renovation in 2023 revamped the existing floorplan and added a 50-seat private dining room. $$$$ L D p

LE MOO 2300 Lexington Rd., 458-8888. Restauranteur Kevin Grainger has created a lively and amusing space with a decor that delights in lots of steel, neon and velvet. The menu has some unusual choices: a filet “flight” of choice, prime and wagyu beef; sliced loaded baked potato; drunk-cut fries; chicken and waffles; and drinks like the Moohatan or the Le Mule. The Sunday drag brunches have become a thing. $$ Br L D pf

LOGAN’S ROADHOUSE 970 E. Lewis & Clark Pkwy., Clarksville IN, 288-9789, 1540 Alliant Ave., 266-6009., 5229 Dixie Hwy., 448-0577. With more than 100 properties in 17 states, this Nashville-based chain parlays peanut shells on the floor and steaks on the table into a popular formula. $$ L D p

LONGHORN STEAKHOUSE 2535 Hurstbourne Gem Ln., 6715350, 9700 Von Allmen Ct., 326-7500, 1210 Veterans Pkwy., Clarksville IN, 284-5800, 4813 Outer Loop, 969-9790. Oversize steaks and a “big sky” western theme are the draw at this chain eatery, although most of its properties are east of the Mississippi. $$ L D p

MALONE'S 4370 Summit Plaza Dr., 618-0702. This Lexingtonbased restaurant serves lunch and dinner. Menu choices include various cuts of prime steaks, fish and seafood, including sushi, and house favorites, such as bottomless salad and bread. $$$ L D p f

MATT WINN STEAKHOUSE 700 Central Ave. (Churchill Downs) 636-4888. This premier steakhouse restaurant at Churchill Downs is a stunning and extensive dining space, with exquisite food and a memorable view over the landmark track and infield. Open all year, not just during racing meets, serving Marylandstyle crab cakes and deviled eggs with lobster and salmon roe; charcuterie boards; selections from the raw bar; and entrées of prime beef, pork chops, and trout, among others. $$$$ D pf

MORTON’S 626 W. Main St., 584-0421. This below-ground temple to the red meat gods is elegant and masculine, full of wood paneling, brass rails and leather booths. Louisville reveres its home-grown restaurants but has welcomed this Chicago-based chain with open mouths. $$$$ D p

NOSTALGIC 1306 Bardstown Rd., 999-2560. A themed Highlands chophouse next to the apartment-hotel Bellwether, from the owner of Naïve and her chef, with menu items and drinks inspired by nostalgia for childhood edibles (hamburger helper, potato skins, hot pockets) and potables like a cereal milk Alexander and circus animal cracker shot. $$$$ D p f

OLIVER’S CHOP HOUSE & BOURBON BAR 4520 Poplar Level Rd., 961-7686. The former Louisville Downs harness racing track, resurrected by Churchill Downs as Derby City Gaming Hotel, boasts this classic steakhouse experience named after jockey Oliver Lewis, winner of the Kentucky Derby in 1875, with steaks, seafood, desserts and an Old Fashioned (or Pinot Noir for the grape-inclined). $$$$ D p

OUTBACK STEAK HOUSE 6520 Signature Dr., 964-8383, 9498 Brownsboro Rd., 426-4329, 8101 Bardstown Rd., 231-2399, 1420 Park Place, Clarksville IN, 283-4329. The name suggests Australia, and so does the shtick at this popular national chain, but the food is pretty much familiar American, and the fare goes beyond just steak to take in chicken, seafood and pasta. $$$ D p

PAT’S STEAK HOUSE 2437 Brownsboro Rd., 896-9234. A local favorite since 1958 and as traditional as a steakhouse gets. Pat Francis, like his father before him, cuts the meats himself. Its combination of quality beef and hospitality rank it among the best steakhouses in town. $$$$ D pf

REPEAL OAK-FIRED STEAKHOUSE 101 W. Main St. (Hotel Distil), 716-7372. The main restaurant at the new Hotel Distil on Whiskey Row fires the steaks over used bourbon barrel staves. If steak isn’t your dish, check out the sole meunière, the truffled spaghetti, the well-stocked raw bar, or grab a blue crab omelet at lunch. As you might expect, the spirits list is deep. $$$$ B Br L D p

RUTH’S CHRIS STEAKHOUSE 6100 Dutchman’s Ln., 479-0026. The long-standing Louisville location of this New Orleans-based international chain is perched atop the 16-floor Kaden Tower. Ruth’s Chris serves excellent steaks, chops and seafood in an atmosphere of elegance that will make you feel pampered, at a price to match. $$$$ D p

STEAK & BOURBON 1321 Herr Ln., 708-2196. Ole Restaurant Group has branched out with this affordably-priced premium steakhouse. In addition to the signature 24 oz. cowboy cut Angus ribeye (aged a minimum of 30 days) the menu offers pan-roasted chicken, grilled Verlasso salmon, steak & cheese hand pies, Maryland-style crab cakes and carrot cake with bourbon caramel icing. Try the House Punch or choose from over 100 bourbons, including a reserve list. $$$ L D pf

STONEY RIVER LEGENDARY STEAK 3900 Summit Plaza Dr., 429-8944. Stoney River in the Springhurst shopping center is one of the chain’s first properties outside its Georgia home. It draws big crowds with its memorable steaks and trimmings, with extra points for friendly service and a comfortable atmosphere. $$$$ Br

D p

TEXAS ROADHOUSE 757 E. Lewis & Clark Pkwy. (Green Tree Mall), Clarksville IN, 280-1103, 4406 Dixie Hwy., 448-0705, 3322 Outer Loop, 962-7600, 13321 Shelbyville Rd., 253-0085, 5055 Shelbyville Rd., 897-5005. The spirit of the West sets the theme for this popular steak house. Salads, vegetables and breads with hearty side dishes round out your meal options. This is family-style dining, with no tray sliding — service at your table.

$$ L D p

THE CAPITAL GRILLE 7600 Shelbyville Rd., 653-4373. Dry-aged steaks (curated by an on-site butcher), seafood, shellfish and an extensive wine list, including rare and allocated selections, are hallmarks of the high end at this Darden Restaurants property on the north side of Oxmoor Mall, which also boasts private event space and an in-house events coordinator to help with patrons’ planning. $$$$ L D p

DOC'S BOURBON ROOM 129 W. Main St., 742-2449. Doc Crow’s has taken over the space next door to create what they say is “the nation's biggest whiskey bar.” It carries thousands of Bourbons and other whiskeys, served as flights, tastes, pours and cocktails. Menu items include beef tartare, lamb flatbread, fingerling poutine and fresh-baked pretzels. A coffee bar is open early in the morning. $$$ D p

DOWN ONE BOURBON BAR & RESTAURANT 321 W. Main St., 566-3258. Situated down one flight below street level, this cool, shaded watering hole stocks 150-plus Bourbons, local craft beer and serves wines by the glass. Well-priced bar food like biscuit sandwiches, tacos and Frito Pie make for a quick, satisfying lunch. Bluegrass music several times a week too. $$ L D pf

EXCHANGE PUB + KITCHEN 118 W. Main St., New Albany IN, 948-6501. Owner Ian Hall has made his gastropub in a sumptuously renovated historic building such a fun place to sit and sample the eclectic bistro-style menu that he has had to expand his dining room and patio. Wash things down with something from its substantial beer, wine and cocktails list that even includes house-made ginger ale. $$ L D pf

FOUR PEGS BEER LOUNGE 1053 Goss Ave., 634-1447. Twelve craft beers on tap and a 30 bottle beer list bring in the fans, who also appreciate the award-winning veggie burger and other wellpriced pub grub such as a chicken and waffle sandwich and an estimable burger with fried green tomatoes and beer sauce. $ D f

GALAXIE 732 E. Market St., 690-6595. The guys behind RYE just down the street now have the Green Building space for a bar dedicated to moderately priced drinks ($7 cocktails are what they are shooting for) and a bar menu of “international-inspired street food,” which was described as “easy to take with you,” so you can nosh as you imbibe. $$ L D pf

GRALEHAUS 1001 Baxter Ave., 857-7457. Gralehaus has fully reopened its cafe for coffee, breakfast and lunch and a new concept, Grale Goods, will open next door to Holy Grale in early 2022, selling beer and other foodstuffs. The new concept, Gralehaus and Holy Grale are collectively known as "The Grales.”

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H. M. FRANK'S AN O'SHEA'S PUBLIC HOUSE 355 Spring St., Jeffersonville IN, 913-1174. Upon gutting the interior and rebuilding the facade of this 1880’s-era building, the original identity of H.M. Frank’s Dry Goods store was uncovered, a discovery that has given this O’Shea’s outpost its name. The bar is made from repurposed barn wood, there’s an event space upstairs, and upscale bar food is created by Chef John Knightly.

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HAUCK'S CORNER 1000 Goss Ave., 384-9374. Hauck’s Handy Store, a humble corner grocery, closed in 2019 after 107 years as a Schnitzelburg neighborhood icon. The late George Hauck is revered locally for reviving the tradition of Dainty, an immigrant German street game. Hauck’s Corner has now reopened with a bar and restaurant in the comprehensively remodeled building, with voluminous outdoor seating. Chef Allan Rosenberg developed the new menu —which proudly proclaims the return of the famous Hauck’s bologna sandwich. $$ L D pf

THE MANHATTAN PROJECT 2101 Frankfort Ave., 749-8925. This upscale gastropub has expanded, with a main room now looking out on the lively Cifton streetscape. The new menu includes short rib sliders, chicken and waffles and four kinds of fries. Mac ’n’ cheese has its own menu section listing almost a dozen possible adds ons—from bacon to crab to pork cheek to grilled chicken. TMP has become popular for its brunch, tacos & trivia Tuesdays, and the original space in the rear is a great sports watching or special party venue. $$ Br L D pf

underwent several incarnations before current owners Bill DuBourg and Matt Staggs revived its nostalgic charm. There’s an indoor/outdoor rectangular bar, a fenced-in wrap-around patio and an adjacent malt shop and ice cream parlor. The restaurant menu features burgers, of course, as well as salads, sandwiches and dinner entrées.$$ L D pf

BUFFALO WILD WINGS 4600 Shelbyville Rd., 899-7732, 9134 Taylorsville Rd., 499-2356, 10206 Westport Rd., 394-9596, 12901 Shelbyville Rd., 254-9464, 1112 Veterans Pkwy., Clarksville IN, 283-9464, 4917 Outer Loop, 964-5803. As much a sports bar as a restaurant, this national franchise chain offers tasty snack-type fare, including the chain’s trademark Buffalo chicken wings. $$ L D pf

BUNZ RESTAURANT 712 Brent St. (The Village Market).Gourmet smash burgers, a selection of sandwiches, fries, onion rings and all the fixings (Bunz relocated to Village Market after 11 years in the Highlands). $$ L D pf

THE CHICKEN HOUSE 7180 Hwy. 111, Sellersburg IN, 2469485. The parking lot of this white frame building in rural Indiana is packed on weekend nights as families from throughout the area wait on delectable fried chicken. This is the very heart of American comfort food, including green beans, dumplings, and mashed potatoes. $$ L D

CHICKEN KING 639 E. Broadway, 589-5464. Spicy, crunchy and sizzling hot fried chicken is the primary draw on a short, affordable menu. $ L D

CHICKEN SALAD CHICK 12009 Shelbyville Rd., 842-4341, 1520 Veterans Pky., Jeffersonville IN, 504-2360. The name says it all: here you can find a baker’s dozen styles of chicken salad, as a scoop or a sandwich, plus pimento cheese sandwiches, soups and salads. $$ L D f

CLUCKERS WINGS 4308 Charlestown Rd., New Albany IN, 9448100, 100 W. Riverside Dr., Jeffersonville IN, 590-3662. At this growing chain, you can get your wings doused in an array of sauces, from honey barbecue to spicy garlic barbecue to sweet Thai chili to inferno — a habanero-based sauce that has a legit name. Also breaded and grilled tenders, chicken sandwiches, appetizers and salads. $ L D pf

CULVER’S 4630 S. Hurstbourne Pkwy., 671-2001, 1555 Veterans Pkwy., Jeffersonville IN, 913-0810, 11801 Interchange Dr., 6180838. When the signature item is called a “ButterBurger” and frozen custard tops the dessert menu, you know you’re not in for diet fare. Quality fast food and friendly service make this chain popular. $ L D f

DIXIE CHICKEN 1785 W. Oak St., 690-2748, 3947 Dixie Hwy., 448-2102. A growing fried chicken spot that serves up honest fried chicken and good, standard sides at reasonable prices. $$ L D

DIZZY WHIZZ DRIVE-IN 217 W. St. Catherine St., 583-3828. This neighborhood eatery, an institution that goes back more than 70 years, hasn’t changed much. It opens early, stays open late and offers good value for what you’d expect. $ L D f

FAMILY TIES 1030 Cecil Ave., 907-6548. This West End convenience store also has a vibrant carryout business offering a family-friendly menu of burgers, wings, rib tips, hot dogs and brats. $ B L D

FIVE GUYS BURGERS & FRIES 2221 State Street, New Albany IN, 944-9958, 4116 Summit Plaza Dr., 426-1702, 4226 Shelbyville Rd., 891-8848, 4917 Outer Loop, 822-3702, 13303 Shelbyville Rd., 244-1027. Based in Virginia, this burger chain invokes the early days of fast food with freshly-grilled burgers, big smoky kosher dogs, enough condiments to satisfy any craving, fresh-cut fries and a cheery rock’n’roll sensibility. $ L D

CORNER 102 W. Main St., 583-1888. Corner is the bar and restaurant attached to the chic, contemporary Aloft Hotel downtown. The emphasis here is on the bar, with a wine and cocktail menu longer and more creative than the food side. Still, there are solid bar munchies, from dips and deviled eggs to sandwiches, salads and tacos. $$ B D pf

WORLD OF BEER 9850 Von Allmen Ct., 690-4280. This Floridabased chain serves a wide variety of craft beers and sports a tavern menu that is a few notches above the usual bar food: wings and sandwiches, sure, but also chimichurri meatballs, ahi tuna poke and chipotle BBQ chicken flatbread. Its giant pretzel and beer cheese is a great shared nibbler. $$ L D pf

80/20 @ KAELIN’S 1801 Newburg Rd., 200-8020. The original Kaelin’s, with its dubious history of inventing the cheeseburger,

GET IT ON A BUN AT BOOTY’S 822 State St., New Albany IN, 292-3800. Another successful food truck finds a permanent home. Booty’s made their name with the Booty Dog, Booty Burger and chili but the menu now ranges from jerk chicken to pulled pork on brioche to a meatloaf cupcake.$ L D

GRIND BURGER KITCHEN 829 E. Market St., 851-7333. Owners Liz and Jesse Huot are firmly established now in NuLu, giving them much-needed parking, as well as a full bar. In addition to their signature burgers, the Huots have a chopped chicken sandwich, an “adult” grilled cheese made with Brie and Gruyere and a couple of salad choices. $$ L D f

B = Breakfast Br = Brunch L = Lunch D = Dinner

GUS’S WORLD FAMOUS FRIED CHICKEN 117 S. Hurstbourne Pkwy., 509-0146. This fried chicken chain grew from the Bonner family’s outlet in tiny Mason, Tennessee establishes a presence in the East End, daring chicken-loving Louisvillians to compare Gus’s closely guarded spice combination with the slightly more famous one touted by Colonel Sanders. $$$ L D

HOME RUN BURGERS & FRIES 2723 S. Hurstbourne Pkwy., 409-7004, 12949 Shelbyville Rd., 384-8403, 303 W. Cardinal Blvd., 708-1818, 6600 Bardstown Rd., 290-5679. Burgers, dogs, and fries with a baseball theme (meals for kids are called Bat Boy Baskets), and a fielder’s choice of options for dressing your burger, are highlights at this popular local chain.$ L D f

HOOTERS 4120 Dutchmans Ln., 895-7100, 4948 Dixie Hwy., 4494194, 7701 Preston Hwy., 968-1606, 700 W. Riverside Dr., Jeffersonville IN, 218-9485, 941 E. Lewis & Clark Pkwy., Clarksville IN, 284-9464. Hooter’s may draw crowds with its longstanding reputation as a party scene, but you’ll stay for the food, an appetizing selection of soups, salads, seafood and, of course, wings. $ L D pf

I LOVE POLLO 243 Blankenbaker Pkwy., 409-6287. Ernesto Rivera and Alfredo Garcia’s popular I Love Tacos concept migrates to fowl territory with this eatery featuring adobo rotisserie chicken prepared according to a diverse selection of Latin-influenced recipes. $$ L D pf

INDI’S RESTAURANT 1033 W. Broadway, 589-7985, 3820 W. Market St., 778-9099, 2901 Fern Valley Rd., 969-7993, 5009 S. Third St., 363-2535, 2970 Tenth St., Jeffersonville IN, 288-8980, 4590 Dixie Hwy., 447-4856, 4419 Cane Run Rd., 448-1109, 4901 Poplar Level Rd., 969-5352. Grown from a tiny West End takeout spot to a mini-chain, Indi’s vends a variety of affordable soul food and barbecue specialties to take out or eat in. $ L D

INKREDIBLES BURGERS & SHAKES 1506 Dixie Hwy., 6181217. Angus burgers, chicken sandwiches, hand-spun milkshakes and express breakfast items are among the options at this family-owned eatery housed in a former chain restaurant structure in the Algonquin neighborhood. $$ B L D f

JAGGERS RESTAURANT 6464 Dutchmans Ln., 242-9311, 10690 Westport Rd., 576-4867. Louisville’s homegrown Texas Roadhouse chain continues to refine its Jaggers fast-food restaurant offshoot, offering chicken sandwiches, burgers, shakes and salads. $$ L D f

JOELLA’S HOT CHICKEN 3400 Frankfort Ave., 895-2235, 13401 Shelbyville Rd., 254-1111, 1225 Veterans Pkwy, Clarksville IN, 913-7555. You can find Nashville-style hot chicken – medium, hot and hotter – at all three locations. House-made sides local craft beers and wine and fresh-squeezed lemonade as well. $$ L D pf

KING’S FRIED CHICKEN 1302 Dixie Hwy., 776-3013 $ L D

MUSSEL & BURGER BAR 9200 Taylorsville Rd., 384-4834, 113 S. Seventh St., 749-6451. The unusual combination in the name sparks immediate interest; the consistently excellent offerings of both shellfish and meat patties keeps satisfied customers coming back. Choose from six different sauces for the mussels, and 12 clever twists on burgers. The downtown venue has an expanded menu and a handsome outdoor courtyard. L D pf

OLLIE’S TROLLEY 978 S. Third St., 583-5214. A little piece of fastfood history remains in Old Louisville. It’s one of the nation’s few surviving trolleys of the Louisville-based chain that spread across the nation in the ’70s. Oversize burgers with a spicy, homemade flavor are just as good as ever. $ L

OSKAR'S SLIDER BAR 3799 Poplar Level Rd., 395-9010. Jesse and Liz Huot (Grind Burger Kitchen) expand on their burger concept with a new slider bar. Oskar’s (the name inspired by the Huots’ son, Oskar) offers over a dozen slider choices – chicken, fried fish and pork belly in addition to the expected ground beef miniburgers. Fries and salads, too. $$ L D p

RAILBIRDS HOT CHICKEN 4520 Poplar Level Rd., (Derby City Gaming), 961-7600. Grab some wings or jumbo tenders at your choice of heat level or other non-spicy chicken dishes and sides like fries and slaws before you head back to the games. $ L D

RAISING CANE’S 10490 Westport Rd., 425-4040, 6811 Bardstown Rd., 654-7737, 5212 Dixie Hwy., 742-9035, 1250 Bardstown Rd., 822-1188, 1905 S. Hurstbourne Pkwy., 409-9441. A

national chain with a single core product — chicken fingers. Six locations in town now, all offering simple and straightforward fried chicken finger combos and sandwiches with slaw and fries on the side. $ L D f

RAMBLE 712 Brent St. (The Village Market). Fried chicken sandwiches available in a variety of culinary guises: Nashville Hot, Cajun, General Tso’s and Korean, among others.$$ L D pf

RED ROBIN GOURMET BURGERS 9870 Von Allmen Ct., 3398616, 5000 Shelbyville Rd., 899-9001. This Seattle-based chain serves up its well-regarded “gourmet burgers” and trimmings in two East End locations and S. Indiana. Despite a full bar, it reportedly attracts hordes of happy youngsters. $$ L D pf

ROOSTERS 7405 Preston Hwy., 964-9464, 4420 Dixie Hwy., 3840330, 10430 Shelbyville Rd., 883-1990, 5338 Bardstown Rd., 618-1128, 3601 Springhurst Blvd., 708-2798. With a wide footprint in Ohio, this Columbus-based wings-and-brews chain is now spreading its franchise reach across Indiana, West Virginia and Kentucky. Its six local properties have gained popularity for a lively sports bar setting and oversize wings. $ L D pf

ROY ALS HOT CHICKEN 736 E. Market St., 919-7068. Ryan Rogers first pressure-fries his chicken, then, in the Nashville style, blankets it with a paste of oil and spices delivering mild to “Gonzo” heat. If you’re not in the mood for bird, salads and even Southern-fried tofu are on the menu. $$L D f

SIX FORKS BURGER CO. 1039 Ash St., 565-9750. This popular Germantown spot has moved to larger digs in Schnitzelburg. In addition to burgers you can find hot dogs, Polish sausage, notyour-ordinary grilled cheese and several vegetable side dishes.$ L D p

SMASHBURGER 9409 Shelbyville Rd., 326-4141, 312 S. Fourth St., 583-1500, 600 Terminal Dr. (Louisville Airport) 363-2526. A growing chain located mostly in the West and the South now has three Kentucky locations serving made-to-order Angus beef burgers, and is looking to open more area locations. $ L D f

STEAK ‘N SHAKE 4545 Outer Loop, 966-3109, 980 E. Lewis & Clark Pkwy., Clarksville IN., 285-1154. One of the oldest fast-food

chains in the U.S., Steak ‘n Shake traces its ancestry to an Illinois roadside stand in 1934. It now boasts 400 outlets in 19 states but still sticks to the basics: quality steak burgers and hand-dipped shakes served, if you dine in, on real china. $ B L D

THE CHICKEN BOX 5905 Terry Rd., 618-0430. This Pleasure Ridge Park restaurant offers six flavors of wings, all cooked to order: buffalo, extra hot, bbq, lemon pepper, hot garlic Parmesan and lemon pepper hot. The waffle biscuit has impressed fans. $ L D f

THE CHILLBURGER 500 LaFollette Station Dr., Floyds Knobs IN, 728-8283; 1225 Veterans Pkwy., Clarksville IN, 725-9157. These two Southern Indiana burger places tout freshly-ground USDA Choice beef, fresh-cut fries and milk shakes and sundaes from hormone-free dairy. Chicken and fish sandwiches, too. $ L D f

THE EAGLE 1314 Bardstown Rd., 498-8420. This small Cincinnatibased chain serving fried chicken, five-cheese macaroni, housemade biscuits and other comfort food, has established itself firmly in the Highlands restaurant row. The three-season patio is a great place to enjoy the beer list. $$$ L D pf

THE WING ZONE 905 Hess Ln., 636-2445, 3038 Hunsinger Ln., 618-0106, 5210 Dixie Hwy., 409-7112. Wing Zone, with locations scattered across the eastern U.S., excels with jumbo wings in 25 flavors, including traditional Buffalo-style wings that range from Tame to Nuclear Habanero. Burgers, fried shrimp and sides as well. $ L D f

VIRTUE BAR & LOUNGE 1971 Brownsboro Rd., 290-0830. Relocated to the Clifton neighborhood from downtown, and still offering regular nightclub-style entertainment, Virtue’s kitchen has been expanded and features turkey legs, catfish nuggets and chicken wings (with a wide variety of sauces and dry rubs). $$ D pf

WALDO’S CHICKEN & BEER 10700 Meeting St., 434-4035. Where’s Waldo? In Norton Commons, where the Endeavor group (Big Bad Breakfast, LouVine) has introduced this Southern-style, chicken-led concept, with fried fowl “on the bone, on a bun, in a bowl, or in a basket,” and beer solemnly promised to be cold. $$ L D pf

WEEK-END BURGERS 5600 National Tpke., 994-8215. Another food truck business has gone off the wheels. Week-End Burgers boast their “burgers are the way burgers used to be made years, years ago, good, tasty & messy).” Philly sandwiches, too, and sides and desserts. $ L D f

WINGSTOP 4812 Dixie Hwy., 409-6000, 2007 S. Hurstbourne Pkwy., 491-7171. This Texas-based chain with 500 restaurants nationally, now reaches into Louisville. Their specialty? Wings of course, and you can get them 9 different ways. $$ L D p

W.W. COUSINS RESTAURANT 900 Dupont Rd. 897-9684. Founded in 1983 and a perennial Louisville restaurant award winner, this independent purveyor cooks 100% Black Angus burgers to order, serves them on house-baked buns, and provides a 40-plus “build your own” bar with condiments and toppings. Homemade pies and cookies? Yep, those too. $$ L D

ZAXBY’S (8 Locations) There are now 9 outlets in Louisville and Southern Indiana. The casual dining chain cutens its menu with a lot of “z’s”: zappetizers, zalads, platterz, wingz and fingerz - that sort of thing. $ L D

ALLEY CAT CAFÉ 11804 Shelbyville Rd., 245-6544. This suburban Alley Cat is a cozy and bright little place, and the lunch-only menu is affordable and appealing. $ L f

ANGIE’S CAFE 2781 Jefferson Centre Way, Jeffersonville IN, 9200831. Angie’s cooks up a solid breakfast menu – eggs, omelets, breakfast sandwiches, pancakes – and creates hearty hot and cold sandwiches for lunch, at pleasantly retro prices. $ B L

AROMA CAFÉ & BAR Caesars Southern Indiana, Elizabeth IN, 866-676-7463. Grab a bite before hitting the casino. Sandwiches, salads, sides, cold beverages and coffee will fuel you for a night of entertainment. $$$ B L D p

ATRIUM CAFÉ 9940 Corporate Campus Dr. (Embassy Suites), 4269191. An eclectic bistro atmosphere in the heart of the hotel. Specials run from their popular crab cakes and array of pasta dishes to a Reuben sandwich or fruit pie. $$ B D p

BLUE DOG BAKERY AND CAFÉ 2868 Frankfort Ave., 899-9800. Tables are always at a premium at this popular Crescent Hill breakfast and lunch spot. And its artisanal bakery continues to produce hearty European-style breads that have set a gold standard on restaurant tables and in better grocery stores around town. $$ B L D f

BLUE HORSE CAFÉ 830 Phillips Ln. (Crown Plaza Hotel), 3672251. $$$ L D p

BOOMER’S CAFÉ 722 W. Main St., 585-4356. Named after the owner’s dear, departed beagle, Boomer’s is a popular, low-key downtown deli in the heart of the museum district. Sandwiches, burger and fries, homemade chocolate cookies, and good coffee.

$ L

BORSALINO CAFÉ & DELI 3825 Bardstown Rd., 807-5325. This Buechel store is somewhere between a coffee shop, a fancy bakery and a deli. You can stop in for your morning coffee and sweet bun to go, buy a cake for dessert or take away a stuffed pita for lunch.

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CAFÉ 360 1582 Bardstown Rd., 473-8694. Highlands diners enjoy an eclectic and international menu at this friendly corner place, with Southern fried catfish and Indian lamb biryani in immediate juxtaposition. You can get it all, diner-style, just about 24/7. $ B

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CAFFE CLASSICO 2144 Frankfort Ave., 895-0076. At first a coffee bar, but over the years the classy space at Clifton and Frankfort has matured into an elegant bistro serving an eclectic menu — salmon croquettes with wasabi aioli, empanadas, an international array of salads, panini, bocadillos and pizzas. A stylish place for lunch or supper. $$ B L D f

CHEDDAR BOX CAFÉ 12121 Shelbyville Rd., 245-2622. An attractive — and busy — Middletown lunch spot where owner Michelle Bartholmew serves popular salads, sandwiches and soups, as well as hot entrées such as lasagna and Brie and cranberry-stuffed chicken. Pick up some frozen appetizers for your next cocktail party. $ L D f

CHRISTI'S CAFÉ 12810 Dixie Hwy., 937-3110. This familyoperated restaurant in Valley Station serves breakfast, lunch and dinner, all the dishes you know you want: omelets, hotcakes, wings, chili, bean soup, giant burgers, open-faced roast beef with mashed potatoes and liver and onions. $ B L D

CLEAN EATZ 3565 Springhurst Blvd., 653-7865. This outpost of a Wilmington, NC franchise, the first of three planned for the area, houses a café, where customers can dine or collect weekly meal plans featuring health-conscious prepared meals that can be reheated at home. $$ L D

CORNER CAFÉ 9307 New Lagrange Rd., 426-8119. This familyowned and operated, classier-than-the-average-strip mall place has quietly turned out delicious menus for better than 30 years. The Frederick family serves an eclectic menu (blackened tenderloin, Andouille-stuffed chicken, garlic-basil chicken pizza) and dishes like the Irish pork have won prizes at local charity contests. $$$ L D pf

CRAVE CAFÉ & CATERING 2250 Frankfort Ave., 896-1488. Experienced caterers and chefs offer casual quality café fare in this comfortable frame house in Clifton. Three variations on chicken salad are available, 8 different green salads, 8 hot sandwiches (many with cute names: The Big Dirty, The Guido). Vegetarian choices and cheesecake or cookies, too. $$ L D

CUP OF JOY 2507 Bank St., 919-9074. This coffee shop and café, located in a former bar, is a project of Haven Ministries and run mostly by volunteers. According to founder Esther Lyon, the food is “homemade, down-home cooking … biscuits and gravy, homemade potato soup, chicken and dumplings, turnovers, pastries.” Nothing on the menu tops $5. $ B L

DERBY CAFÉ EXPRESS 704 Central Ave. (Kentucky Derby Museum), 637-1111. You can get both grab-and-go eats, and made-to-order breakfast and lunch items before or after your visit to the Derby Museum. At breakfast, choose from hot and cold breakfast items, fresh pastries and kolache. The lunch menu offers deli-style sandwiches, paninis, soups, salads, Derby Pie (of course) and Benedictine. There is also a full bar. $ B L pf

HOT BOX EATERY 438 W. Market St., 822-3995. Try their fresh soups, salads, sandwiches, wraps and daily specials. Menu choices include a Brie and salami wrap, Indonesian chicken peanut satay, pork schnitzel, a turkey club wrap and a gyro — in other words, an appealingly diverse selection. $ L

I LOVE JUICE BAR 13317 Shelbyville Rd., 690-9938, 10512 Meeting St., 630-2051. There are two locally-owned franchises of this regional chain, situated in Middletown and Norton Commons. Vegan and gluten-free juices and smoothies are the house specialties, but there is a full array of smoothie bowls (acai, pitaya and pb&j, among others). $$ B L

J. GRAHAM’S CAFÉ & BAR 335 W. Broadway (The Brown Hotel), 583-1234. The home of the legendary “Hot Brown” sandwich, J. Graham’s offers a more casual bistro-style alternative to the upscale English Grill, with choice of menu service or buffet dining. $$ B L pf

JW CAFÉ & BAKERY 2301 Terra Crossing Blvd., 907-5248. The bakery part of this East End spot offers scones and cupcakes and other expected bakery treats. The café part has a variety of lunch items, including Korean specialties. The smoked salmon salad has won fans quickly. $ B L f

KAYROUZ CAFÉ 3801 Willis Ave., 896-2630. Tucked in among St. Matthews sidestreets is one of the best sandwich places in Louisville. The tuna salad, Portobello mushroom Reuben, fish, chicken and hamburger — all are innovative and all come with some of the best fries in town. $ L D f

ORANGE CLOVER KITCHEN & MORE 590 Missouri Ave., Jeffersonville IN, 282-1005. Find quick breakfast and lunch items here, such as the Orange Clover muffin: poppy seed and blood orange flavors with a blood orange drizzle, as well as a cupcake version with cranberries. Two soup specials offered every day out of a recipe rotation of 75 possibilities

PLAYA BOWLS 4600 Shelbyville Rd. (Shelbyville Road Plaza)., 8821100., 12939 Shelbyville Rd. Two Jersey Shore surfing enthusiasts have parlayed their love of acai, pitaya, chia, coconut bowls and smoothies into a nationwide chain of health food

restaurants, with the first of two Louisville shops open in St. Matthews and Middletown. $$ B L D

PURE BLENDZ 1001 Logan St. (Logan Street Market), 640-8668. This kiosk at the Logan Street Market offers pure, unprocessed foods in the form of superfood smoothie bowls, avocado toast, kombucha, lemonade tea fogs and more. $ L D f

PURRFECT DAY CAT CAFÉ 1741 Bardstown Rd., 916-5051. One room is a wine bar with snacks and small bites provided by local bakeries. The other room, by reservation, is a Cat Room, populated by cats needing homes, provided by the Humane Society. Bring in a drink, and play and cuddle with kitties — and maybe take one home. $ B L D p

RAMSI’S CAFÉ ON THE WORLD 1293 Bardstown Rd., 451-0700. The beating bohemian heart of the Highlands, Ramsi Kamar brings a wonderfully eclectic spirit to the environment and to his menu, where you can find Cuban, Jamaican, Greek, and Middle Eastern dishes at moderate prices. A weekend brunch and latenight hours add to the draw. $$ L D pf

RED HOG 2622 Frankfort Ave., 384-0795. Kit Garrett and Bob Hancock, owners of Blue Dog Bakery, now also have this butcher shop and café offering artisan cured meats in Crescent Hill. Pasture-raised pork, beef, bison, lamb and poultry are available. The café serves small plates and pizzas fired from their woodburning oven. The bar offers craft cocktails and 12 beer taps. $$ L D pf

SHADY LANE CAFÉ 4806 Brownsboro Center, 893-5118. This perennially popular little East End eatery, long a go-to choice for breakfast and lunch, now provides dinner on Friday nights too. $ Br L D f

STARLIGHT CAFÉ 19816 Huber Rd., Starlight IN, 923-9813. This café in the Winery building at Huber Farm provides light lunch items such as seasonal soups, Rueben sandwiches, a turkey club, chicken salad or artisan flatbread pizza. Dine inside in the dining room or outside on the patio that overlooks the 550-acre farm. Huber wines and cocktails made from spirits distilled on the premises available too. $$ L D pf

TAYLOR’S CEREAL BOWL KITCHEN 438 Spring St., Jeffersonville, IN., 812-260-1161. Taylor’s pursues an utterly unique mission among area ice cream and sweets shops, providing a safe environment suitable for autistic and neurodivergent children, complete with games, sensory toys and 3D printers. $$ L

TERRI LYNN'S CAFÉ AND CATERING 133 E. Market St., New Albany IN, (812) 923-1503.After two decades in the catering business, owner Terri Lynn Doyle now has a brick-and-mortar café in downtown New Albany, in the space that had recently been Adrienne & Co. Bakery Café. The menu features Terri Lynn’s staples such as salads, baked goods and sandwiches. $$ B L f

THE CAFÉ 711 Brent St., 589-9191. The transition is complete. The Café is now across the street from its original Paristown location, in a newly renovated, airy space, part of the Paristown Pointe development. The menu, with its complement of hearty breakfast and lunch dishes, remains the same. $$ B Br L D pf

THE CHEDDAR BOX 3909 Chenoweth Sq., 893-2324. Since 1975 this St. Matthews tradition has delighted ladies who lunch, hungry students who munch, and just about everyone else with their sandwiches, pasta salads and tasty desserts. It caters parties with almost 50 choices of appetizers, party sandwiches, dips, cheese rings and crostini. $ L f

THE CHEDDAR BOX TOO 109 Chenoweth Ln., 896-1133. Cheddar Box owner Nancy Tarrant has extended her presence with a café just across the parking lot. Look for the same tasty salads, soups and desserts that have made her take-away business so popular. $ B L

THE SILLY AXE CAFÉ 1001 Logan St. (Logan Street Market), 2907197. Silly Axe (a play on celiac disease) is a completely glutenfree and peanut-free dining concept. After a three-year residency at Douglass Loop, owner/chef Angela Pike has moved the restaurant to shared space at the Logan Street Market in Shelby Park, where the emphasis is on celiac-appropriate chicken dishes, though not excluding vegan and vegetarian options. $$ L D pf

THE STARVING ARTIST CAFÉ & DELI 8034 New Lagrange Rd., 412-1599. $ L

THE TABLE 1800 Portland Ave., 708-2505. This West End nonprofit, social entrepreneurship experiment serves locally-grown, fresh food and operates under a pay-what-you-can model. Pay suggested prices if you can, or if not, contribute your time. Or donate more to “pay it forward.” The menu offers soups, salads, sandwiches and sides. $ L D

TOP HAT CAFÉ 1300 Muhammad Ali Blvd., 583-8822. Located inside the Old Walnut Plaza, this neighborhood coffee shop and breakfast and lunch café, named after an historic West End nightclub, is a project of the Louisville Central Community Center, in its effort to connect the Russell neighborhood to its past and to encourage fellowship and neighborhood networking.$ B L

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TROPICAL SMOOTHIE CAFÉ 13128 Shelbyville Rd., 290-9903, 5023 Mud Ln., 709-5420, 4114 Summit Plaza Dr., 384-4386. A full range of smoothies accompanies an extensive menu of flatbreads, wraps quesadillas, and other health-minded menu items, courtesy of this national chain’s “born on a beach” ethos.

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VIC’S CAFÉ 1839 E. Market St., New Albany IN, 944-4338. $ L D

WAYCOOL CAFÉ 120 W. Broadway, 582-2241. Wayside Christian Mission trains people here in its community re-entry program in restaurant service and management. Breakfasts for under $5; a lunch buffet is $8 for unlimited trips. A dinner menu too. It’s a do-gooder place that serves good food. $ L D

WILTSHIRE PANTRY BAKERY AND CAFÉ 901 Barret Ave., 581-8561, 6301 Moonseed St., 581-8560, 605 W. Main St., 749-1683. Caterer/ Restaurateur Susan Hershberg’s popular bakery and café operation now has three locations, with the opening of a downtown café in the former Atlantic No. 5 space. At all three you can find artisanal breads, scones and croissants, full breakfasts (Tuscan egg sandwich, breakfast grain bowl, frittata, smoked salmon plate) as well as sandwiches, side salads and paninis. $ B L

BIG BAD BREAKFAST 984 Barret Ave., 289-8227, 5050 Norton Healthcare Blvd., 709-5420. The buildings known locally as the Lynn’s Paradise Café and (Dean) Corbett’s: An American Place have become part of the regional chain Big Bad Breakfast. The extensive breakfast and lunch menus include Creole omelet (filled with shrimp and andouille), chicken and waffles, and huevos rancheros made with grits, chicken sausage and saucy black beans. $$ B Br pf

BISCUIT BELLY 900 E. Main St., 409-5729, 3723 Lexington Rd., 690-2945, 13301 Shelbyville Rd., 208-8722. Chad and Lauren Coulter, of LouVino fame, own this breakfast- and lunch-oriented eatery. You’ll find over-sized biscuit sandwiches filled with chicken, country ham or brisket; oatmeal, hash and Nutella toast, as well as an adult beverage program that includes beers and coffee-inflected cocktails. There’s non-alcoholic coffee, too, and eggs however you like them. $$ B Br L pf

BREAKFAST AF 1008 Goss Ave. As what? Well, start with the owners of the Hauck’s Corner bar nearby in Schnitzelburg, then consider that breakfast can be late at night or early in the morning depending when one arrives in bed. From Tteokgalbi (a Korean short rib patty with egg) to a cornmeal pancake with pulled pork, expect “dawning” creativity. $$ B Br L pf

CON HUEVOS 2339 Frankfort Ave., 384-3027, 4938 US-42, 3843744, 400 S. Second St. (Omni Hotel), 2125 S. Hurstbourne Pkwy, 384-2432, 10639 Meeting St., 290-4123. The hugely popular Mexican breakfast and lunch restaurant continues to expand to meet demand, adding its fifth location in the very epicenter of Norton Commons. Choose from huevos rancheros, chilaquiles, breakfast-style enchiladas (with eggs, of course), frijoladas, churros, molletes and more, and with tortas and tacos at lunch. Expect a wait on weekends – but worth it. $ B Br L

EGGS OVER FRANKFORT 2712 Frankfort Ave., 709-4452. Husband and wife team Jackson and Cortney Nave have creatively

refurbished this Crescent Hill space into a “very traditional” breakfast spot. Its menu includes omelets, eggs Benedict, waffles and oatmeal, as well as salads and sandwiches for lunch. $ B Br L

HIGHLAND MORNING 1416 Bardstown Rd., 365-3900, 111 St. Matthews Ave., 883-0203. You can order breakfast anytime at both locations, with an eclectic menu that also encompasses brunch, burgers, soul food, Southern dishes and vegetarian fare as well. $ B L D

MORNING FORK 1722 Frankfort Ave., 830-9500. The breakfast and brunch concept from Chef/Owner Geoffrey Heyde has found firm footing in Lower Clifton. The varied menu offers well-made breakfast/brunch classics alongside dishes like short rib eggs Benedict and hot honey fried chicken and Liege waffles. Heyde’s popular sister restaurant, Fork & Barrel, has relocated here and is sharing the space with Morning Fork. Both restaurants are now at the Lower Clifton location, where all three meals will be served.

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SLEEPY ROOSTER MORNING KITCHEN 2204 State St. New Albany IN, 812-725-0814. Are you ready for the Mexicali Benedict? Churros meet corned beef hash at this New Albany spin-off from the creators of Señor Iguanas and La Catrina, fusing breakfast, brunch and lunch favorites from the American and Mexican culinary traditions. $$$ B Br L D pf

TOAST ON MARKET 141 E. Market St., New Albany IN, 812-9418582. After a period of pandemic hibernation, the New Albany location of Toast has reopened as the only location of Toast. Auf Wiedersehen, NuLu. There are no new developments on the trendy breakfast or lunch menus of American café classics with a twist, but all dishes are fresh, made with care, and familiarly tasty.

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TWIG & LEAF RESTAURANT 2122 Bardstown Rd., 451-8944. A popular Highlands hangout, the “Twig” is probably at its best for breakfast — whether you’re enjoying it while venturing out on a leisurely Sunday morning or heading home very late on a Saturday night. It’s a place to grab a quick, filling bite and doesn’t pretend to be more. $ B L D f

WILD EGGS 3985 Dutchmans Ln., 893-8005, 1311 Herr Ln., 6182866, 153 S. English Station Rd., 618-3449, 121 S. Floyd St., 690-5925, 1450 Veterans Pkwy., Jeffersonville IN, 913-4735, 223 W. Fifth St., New Albany IN, 850-9453, 9010 Taylorsville Rd (Stony Brook Shopping Center), 473-5959. Specialty omelets, the “everything” muffin, spicy egg salad sandwiches — these dishes and more have made Wild Eggs a wildly popular breakfast and lunch spot. Prized seats at weekend brunch can soon be found at this growing mini-chain’s seventh outlet in New Albany, is expected to open in October. $$ B Br L p

ZEGGZ AMAZING EGGS 11615 Shelbyville Rd., 882-1650. This quick-service breakfast and lunch spot offers five house omelets (plus the chance to build your own), three variations on eggs Benedict, as well as biscuits and gravy, croque madames, waffles and pancakes. Luncheon fare includes a B.A.L.T (the ‘a’ is for avocado), salads and soups. $$ B Br L pf

A NICE RESTAURANT 3129 Blackiston Mill Rd., New Albany IN, 945-4321, 404 Lafollette Station, Floyds Knobs IN, 923-7770. A Nice Restaurant, billed as “New Albany’s Finer Diner,” is, well, nice enough to have branched out to three locations. All specialize in simple, down-home breakfast and lunch at affordable prices. $ B L

AGAVE & RYE EPIC TACOS 426 Baxter Ave., 873-5111, 324 E. Main St., New Albany IN, 993-8226. This Covington-based chain has added a second area store in southern Indiana. Offerings include tacos, bourbon, arcade games and 70+ tequilas. The Rooster taco contains crispy chicken, mac & cheese and hot sauce. The Bang Bang is a vegetarian dish, with crispy cauliflower, corn fritters, queso and spicy carrots. $$ L D p f

APPLEBEE’S 4717 Dixie Hwy., 448-1399, 10006 Will Way, 2311661, 4535 Outer Loop, 969-1228, 771 E. Lewis and Clark Pkwy., Clarksville IN, 283-3594.. This cheery national chain features an eclectic assortment of salads, steaks, ribs, poultry and pasta as well as full bar service. It’s as consistent as a cookie cutter, b ut competent execution makes it a good bargain for those whose tastes run to mainstream American cuisine. $$ L D p

ASPEN CREEK RESTAURANT 8000 Bardstown Rd., 239-2200. A lodge-style restaurant that invokes the rustic feel of the Rockies, and offers a menu of pastas, burgers, and poultry at prices that aren’t mountain high. $$ L D p

BAER’S CITY WINERY 321 Pearl St., New Albany IN, (812) 9247348. Under new ownership, this successor to the long-running River City Winery has the same winemaker, with Brandon Noe as the new chef. $$ L D p f

BLIND SQUIRREL 592 N. English Station Rd., 384-6761. This American-style restaurant is part of the King Louis Sports complex. The 400-seat, two-story dining facility boasts outdoor seating overlooking the sand volleyball courts, 27 TVs inside, a performance venue, a cigar humidor and outdoor smoking lounge. Chef Chris Goss serves up his take on American family standards: burgers, sandwiches, pizza and so on. $$ L D pf

BOOMTOWN 110 E. Main St., New Albany IN, 590-1314. A third restaurant takes over the former home of the legendary South Side Inn, Boomtown focuses on affordable classic dishes: several burgers, including a wild game option, steak dinner with two sides and pork chops. $$ L D pf

BRICK HOUSE TAVERN + TAP 871 S. Hurstbourne Pkwy., 3263182. Brick House, a Houston-based chain, has upgraded its image with an increased focus on food. Serving brunch, lunch and dinner, with a half-dozen local beers on tap, and an unusual menu of beer cocktails. $$ L D pf

CHAMPIONS GRILLE 505 Marriott Dr. (Radisson Hotel), Clarksville IN, 283-4411. Known by locals for its Saturday night buffet of New York strip, ribeye and prime rib. Salads, sandwiches, soups and a kid-friendly menu round out the selection. $$ B Br L D p

CHEDDAR’S SCRATCH KITCHEN 10403 Westport Rd., 3395400, 3521 Outer Loop, 966-3345, 1385 Veterans Pkwy., Clarksville IN, 280-9660. This popular Dallas-based chain draws big, hungry crowds with its large bar and familiar “casual to upscale American” fare. $ L D pf

CHEF SHAQ’S KITCHEN 612 S. Fifth St., 614-7527. Shaquan McDonald, a two-decade food business veteran, describes his first foray into eatery ownership as “American style with a twist.” Early standouts include the Smoketown Burger, Thunder Over Louisville Fries with bacon and white queso, and McDonald’s signature Nashville Hot Chicken Sandwich. $$ L D

CHILI’S 421 S. Hurstbourne Pkwy., 425-6800, 3623 Bardstown Rd., 301-8888, 11600 Antonia Way, 301-8181, 9720 Von Allmen Ct., 301-8880, 3007 Poplar Level Rd., 638-5202, 940 E. Lewis & Clark Pkwy., Clarksville IN, 670-3000. More than just a place to chow down on baby back ribs, this national chain has a wide selection including fajitas, burgers, sandwiches and veggies. $$ L D

CORELIFE EATERY 1225 Veterans Pkwy., Clarksville IN, 6705680, 9365 Viking Center Dr., 709-7131. This Syracuse-based franchise offers vegetable and grains bowls, bone and vegetable broth, and grass-fed steak, chicken and tofu power plates. $$ L D

CURRITO 6460 Dutchmans Pkwy., 883-0043. This Cincinnatibased chain offers Asian versions of grain bowls and wraps, with a choice of meat or tofu. Their signature drink is the Dreamsicle Shake. $ L D

DENNY’S 4030 Dutchmans Ln., 896-2669, 434 Eastern Pkwy., 6362538. What better place for travelers to get breakfast than Denny’s? This venerable chain knows its customers, pleasing them with familiar diner food in big portions. The late-night scene in this 24-hour refuge for the hungry makes for colorful fun. $$

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DOUBLE DOGS 13307 Shelbyville Rd., 244-4430. Double Dogs, a Bowling Green, Ky.-based chain with four locations, has its first Louisville-area restaurant in Middletown. Double Dogs describes itself as “a family friendly restaurant with a sports atmosphere,” serving a variety of appetizers, sandwiches, hot dogs, burgers and pizza. $ L D pf

EAT YOUR BOURBON MARKETPLACE 2708 Frankfort Ave., 618-0939. Owner Matt Jamie extends his Crescent Hill Bourbon Barrel Foods concept with this grab-and-go prepared foods store that uses recipes from Jamie’s "Eat Your Bourbon" cookbook: charcuterie boards, sandwiches and other prepared foods from Chef-in-Residence Michael Crouch and Butchertown Grocery Bakery. $$ B Br L D p

FIRST WATCH 201 S. Hurstbourne Pkwy., 384-6075, 960 Breckenridge Ln., 618-1955, 1205 Veterans Pkwy., Clarksville IN., 575-3447, 2225 Taylorsville Rd., 444-7744, 12913 Shelbyville Rd., 233-0770, 4948 U.S. 42, 242-9444, 10639 Fischer Park Dr., 410-5129, 7714 Bardstown Rd., 413-5440. This Florida-based chain offers both traditional breakfast fare (fried eggs, sausage), proprietary specials, like French toast Monte Cristo (made with ham, turkey and Swiss cheese), crepes with plenty of fillings and healthful dishes like egg white omelets and cranberry nut oatmeal. $ B L

GAME 2295 Lexington Rd., 618-1712. Though under new ownership, the specialties here remain the same: sliders, meatballs and burgers made from ground exotic meats. Start with bone marrow or fried frog legs, try some wild boar chorizo sliders, or build your own burger from kangaroo, venison or alpaca, with bun choices ranging from brioche to pretzel to Kaiser roll. $$ D f

GANDER, AN AMERICAN GRILL 111 S. English Station Rd., 9158484. Chris and Anne Mike, of Goose Creek Diner, have opened Gander, An American Grill, serving steaks, burgers, pasta and sandwiches — "a little bit of everything that makes America what it is," according to Mike. $$$ Br L D pf

GATSBY’S ON FOURTH 500 S. Fourth St. (Seelbach Hilton Hotel), 585-3200. The casual dining space on the first floor of the Seelbach reflects its connection of the hotel to F. Scott Fitzgerald. There are two breakfast buffets, American and Continental, as well as a la carte choices from the griddle or from a “Healthy Sunrise” menu. $$ B L p

GREEN DISTRICT SALADS 126 Breckinridge Ln., 409-5293, 225 S. Fifth St., 822-3055, 13301 Shelbyville Rd., 565-4986, 1449 Bardstown Rd., 792-9011, 4227 Town Center Blvd., Clarksville IN, (812) 712-4351, 9850 Von Allmen Ct., 996-5666, 3939

Shelbyville Rd., 409-5293. This quickly expanding fast-service restaurant now has six area locations, with the latest in St. Matthews. Customers watch their salads being constructed while they wait, and house-made soups and wraps are also available.$$

HARROD’S CREEK TAVERN 6313 River Rd., 919-8812. Commuters trundling home to the suburbs can mingle with Prospect residents, river rats and parched kayakers docking out back on Harrod’s Creek. Look for an expanded bar food menu, brown bag lunches to go and late-night food service. $ L D pf

IN SEASON 324 W. Main St., 323-3200. Sourcing ingredients from his farm, owner Daniel Passafiume, offers healthy options like salads, stir fry and harvest bowls, designed with what is currently in season. The menu will rotate at least four times per year. $$ L

INTERNATIONAL HOUSE OF PANCAKES 1220 Veterans Pkwy., Clarksville IN, 285-1772, 1401 S. Hurstbourne Pkwy., 618-2250. IHOP fans can choose to go out to the East End or across the river to satisfy their jones for the national chain’s inimitable food. $ B

JOE'S OLDER THAN DIRT 8131 New Lagrange Rd., 434-7470. Founded in 1937, the landmark Lyndon neighborhood bar famed for its impassive stuffed moose was restored to independent local ownership in 2023 when Olé Restaurant Group divested its stake. Regular customers enjoy the same food, including burgers, sandwiches, wings, flatbread pizza and plate lunch specials, with domestic and craft beers, and nightly live music. $$ L D pf

KAREM’S 9424 Norton Commons Blvd., 327-5646. Karem’s Grill & Pub, one of the first restaurants to open in the village-like Norton Commons, carries the look and feel of a neighborhood watering hole inside and out. The test of a restaurant, though, is the food, and Karem’s is excellent. $$ L D

MOYA'S AMERICAN KITCHEN 10000 Linn Station Rd., 4966692. This "good old American comfort food" restaurant in Jeffersontown offers fare such as jalapeño hushpuppies, fried green tomatoes, grilled cheese and tomato soup, smothered pork chop, chopped steak, meatloaf and fried catfish.$$ L D pf

NAÏVE 1001 E. Washington St., 749-7856. This Butchertown vegetarian restaurant has been catering for some months in preparation for its opening as a sit-down restaurant. Its dishes include savory rice bowls, burritos, frittatas and quiches, savory toasts, salads and sandwiches. $$ D pf

NOODLES & COMPANY 1225 S. Hurstbourne Pkwy., 632-0102, 4302 Summit Plaza Dr., 791-9015, 319 Cardinal Blvd., 6322846. This Colorado-based fast-casual chain offers an eclectic noodle array: Asian style (pad Thai, Bangkok curry), pastas (Tuscan fresca, penne rossa) — or select from a lineup of savory sandwiches and salads.. $ L D f

O’CHARLEY’S 1901 S. Hurstbourne Pkwy., 491-8372, 962 Breckenridge Ln., 899-9430, 4404 Dixie Hwy., 447-9203. O’Charley’s, Inc. could serve well as the picture in the dictionary next to “American casual dining.” The Nashville-based chain operates 206 properties in 16 states in the Southeast and Midwest, serving a straightforward steak-and-seafood menu with the motto

RAFFERTY’S OF LOUISVILLE 988 Breckenridge Ln., 897-3900. This full-service, casual dining establishment has a hearty menu. Specialties like Red Alfredo Pasta showcase the gourmet offerings along with some of the largest and most

SAM’S FOOD & SPIRITS 702 Highlander Point Dr., Floyds Knobs IN, 923-2323. Fans of Sam Anderson’s steaks, chicken, pizza and pasta know it is well worth the trip up into the Knobs above New Albany to enjoy the conviviality of his restaurant, and his always satisfying take on classic American steak, sandwiches and seafood.

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SHONEY’S 6511 Signature Dr., 969-8904. For nearly 50 years, Shoney’s restaurants have been one of America’s top choices for fast roadside dining, and happily they’ve kept up with the times.

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SKYLINE CHILI 1266 Bardstown Rd., 473-1234, 340 Whittington Pkwy., 429-5773, 4024 Dutchmans Ln., 721-0093, 3505 Grant Line Rd., New Albany IN, 725-7176. Louisville’s outposts of a famous Cincinnati chili restaurant, these casual eateries offer the regional favorite (really it’s Greek spaghetti sauce, but keep it quiet) and other fast-food dishes. $ L D

TGI FRIDAY’S 416 S. Fourth St. (Fourth Street Live), 585-3577. The original place to loosen the tie and congregate after the whistle blows. TGIF carries on its party atmosphere tradition with American bistro dining and libations. The bill of fare ranges from baskets of appetizers on up to contemporary entrées. $$ L D pf

THE B.A. COLONIAL 818 Kenwood Dr. (Colonial Gardens), 2428686. Another entry into the Iroquois-area resurrection of the historic Colonial Gardens. The menu here features American casual cooking, such as freshly-ground burgers, salads and seafood. A full bar serves a five-cocktail list, margaritas, rum punches, and its own take on the Old Fashioned. $ L D p f

THE SOUTH SEAS 1301 Story Ave., 618-1301. The Butchertown space that had been Butchertown Pizza, then Hog Father Pizza, and for a generation before that, Hall’s Cafeteria, is now a tiki bar. Here you will find original ’50’s era fruity tiki cocktails, a familystyle pig roast, spicy chicken tortas, Spam fried rice, and Baja fish tacos. Brunch seven days a week, featuring different variations of Hawaiian-style pancakes and Spam and eggs. $$$$ D p f

THE STREATERY 304 W. Woodlawn Ave., 398-5777. Welcome to the diverse Beechmont neighborhood’s collective kitchen and evolving food court, as helmed by Dung Tran, whose second Fresh Out of the Box eatery (which also distributes Char’Cute’rie Creations) operates there along with Soul Hi Vegan, Ms. Lisa’s (Vietnamese), and various weekly kitchen pop-ups. Tran is working toward six permanent food vendors and a full bar. $$ L D f

TUCKER’S 2441 State St., New Albany IN, 944-9999. Tucker’s gives you a little bit of everything with a down-to-earth flair, offering burgers, ribs, steaks, a variety of appetizers and pastas. $ L D p

8TH STREET PIZZA 411 E. Spring St., New Albany IN, 725-0004. This “boutique, pay-it-forward pizza shop and ministry” serves New York style pizza with a “pay what you can afford” concept. Pay the full suggested price, pay what you can afford to pay, or pay the full amount of the suggested meal price plus a little extra to "pay it forward”. $ L D f

ANNIE’S PIZZA 2520 Portland Ave., 776-6400, 4771 Cane Run Rd., 449-4444. Annie’s has made-to-order pizza and a variety of stacked sandwiches such as the Big Daddy Strom with beef, Italian sausage, onions and banana peppers. $$ L D

ARNI’S PIZZA 1208 State St., New Albany IN, 945-1149. A favorite Hoosier pizza and sandwich stop. Insist on getting the Deluxe. $$ L D

ARNO’S PIZZA 3912 Bardstown Rd., 384-8131.$$ L D

BANDITZ PIZZA 712 Brent St. (The Village Market), 632-1132. This pizzeria from the creators of Bunz Burgerz has joined the roster of eateries at The Village Market Food Hall in revitalizing Paristown, promising a unique crust described as a cross between flatbread and Neapolitan, as available in both personal and shareable sizes. $$$ L D pf

BEARNO’S PIZZA (14 locations) What began as a simple, familyrun pizzeria near Bowman Field has morphed into a local chain with, at last count, 14 locations. $$ L D f

BLAZE FAST-FIRE’D PIZZA 4848 Shelbyville Rd., 895-7800, 13317 Shelbyville Rd., 822-3677, 4118 Summit Plaza Dr., 9158731, 1225 Veterans Pkwy., Clarsville IN, 406-4347. At this California-based pizza franchise you customize your own pie from a lineup of meat and vegetable toppings, cheeses and several sauces. The pie bakes in just 2 minutes in a flaming hearth oven. There are ready-to-order signature pies also for those who can’t make up their minds. $$ L D p f

BONNIE & CLYDE’S PIZZA 7611 Dixie Hwy., 935-5540. It may look like a dive that hasn’t been renovated in ages, the service can be surly at times, and you have to pay in cash, but devoted fans of its thin-crust pizzas and hoagies keep coming back and talk it up with their friends. $$ L D f

BOOMBOZZ PIZZA · WATCH BAR 1448 Bardstown Rd., 4588889, 1890 S. Hurstbourne Pkwy., 265-4591, 1315 Herr Ln., 394-0000, 1450 Veterans Pkwy., Jeffersonville IN, (812) 9134171. After two decades of success with his gourmet pizza stores, Tony Palombino is reimagining his brand and retooling both the decor and the menus at all of his locations. That reimagining

includes audio/video enhancements, a new company logo and slogan (“Crafted for You”), an expanded wine and cocktail list and a dedicated takeout entrance. New menu items include jumbo tater tots stuffed with bacon and cheddar cheese, a cauliflower crust pizza, seasonal pizzas and game day specials. $$ L D pf

BORROMEO’S PIZZA & ITALIAN 9417 Smyrna Pkwy., 9687743. Serving up old-school thin-crust pizzas to chowhounds south of the Gene Snyder. $$ L D pf

CALIFORNIA PIZZA KITCHEN 7900 Shelbyville Rd. (Oxmoor Center), 425-5125. California pizza became a trend when famous chefs gave this simple Italian fare a multi-ethnic spin with nontraditional Pacific Rim toppings. CPK successfully translates this trend for the mass market. $$ L D pf

CHARLESTOWN PIZZA COMPANY 850 Main St., Charlestown IN, 256-2699. This welcoming venue on Charlestown’s town square, a short trip upriver from Jeffersonville, is run by folks who learned their pizza and beer at New Albanian Brewing Company. That’s a fine pedigree, and it shows in impressive quality. $$ L D

CHEF'S CUT PIZZERIA 9901 LaGrange Rd., 265-1320. This reasonably priced Lyndon pizza place has sandwiches too, from chili dogs to turkey clubs, and pasta dishes. $ L D p

COALS ARTISAN PIZZA 3730 Frankfort Ave., 742-8200, 11615 Shelbyville Rd., 253-0106, 600 Terminal Dr. (Louisville Airport). Middletown and airport travelers now partake in what St. Matthews diners have enjoyed for a few years–excellent pizzas made in coal-fired ovens burning at 800 degrees F, crisping the crust in 4 minutes and “leoparding” it with black spots. Toppings are fresh and regionally-sourced. $$ L D pf

CRAFT HOUSE PIZZA 4041 Preston Hwy., 363-4880, 9601 Newbridge Rd., 409-6276, 12607 Taylorsville Rd., 742-8700, 2813 N. Hurstbourne Pkwy., 861-1012. These four Louisville metro pizzerias embrace owner Tom Brown’s move into craft beer, brewed since 2019 at the Preston Highway location (still called Hometown Brewing). The pizzeria menu offers pasta dishes, hoagies and strombolis as well as one-of-a-kind pies like the Bacon Cheeseburger pizza, with the tasty added innovation of

crusts using spent grain from the brewhouse. In 2022, Beer Connoisseur Magazine selected Foxbody 5.0 lager as #58 in its Top 100 American beers of the year. $$ L D p

DANNY MAC’S PASTA & PIZZA 1836 Mellwood Ave., 890-6331. Dan McMahon sells generously-topped pizzas at the walk-up venue in the courtyard of the Mellwood Arts Center. The choices are mostly traditional with outliers like Hawaiian and Kentucky Hot Brown. His butter-drenched garlic breadsticks, aka “Cracksticks,” are a fan favorite. McMahon’s pizzas can also be found at Tim Tam Tavern. $$ L D

DEENO'S PIZZA & WINGS 9100 Dixie Hwy., 653-7814. This ambitious little family-run place rolls and shapes house-made dough to order, and bakes, then air-fries wings before tossing them in one of 11 sauce coatings. The weekend buffet offers pizza, wings and a taco bar. $$ D f

DERBY CITY PIZZA 5603 Greenwood Rd., 933-7373, 2500 Crittenden Dr., 384-4777, 10619 Manslick Rd., 742-3940, 2331 Brownsboro Rd., 290-0677, 9910 Linn Station Rd., 384-8733, 12900 Dixie Hwy., 290-2310. When 15-year-old Larry Davis went to work at a local pizzeria in 1991, you might say the pie was cast. Three decades later Davis’s family-oriented local pizza chain stresses solid and reasonably priced Italian food, with seven signature pizzas as well as a build-your own; gluten free and low carb crustless options; wings, salads and toasted subs; and lasagna and spaghetti with genuinely “jumbo” meatballs. $$ L D pf

DIORIO’S PIZZA & PUB 310 Wallace Ave., 618-3424, 917 Baxter Ave., 614-8424, 7507 Upper River Rd. Multiple area locations serve pizza by the slice (and by the mammoth 30-inch pie); also on the menu are sandwiches, salads, wings, queso sticks, and D’s Fried (dough) Balls, alongside a good selection of domestic, imported, and craft beers. $$ L D pf

EMMY SQUARED PIZZA 825 E. Market St., 785-5800. This Detroit-style pizza chain joins a growing list of properties in the Nulu Marketplace, anchored by West Sixth Brewing. The square pizzas here share the menu with burgers, including the doublestack "Le Big Matt.” $$$ L D p f

FAT JIMMY’S 12216 Shelbyville Rd., 244-2500. This friendly neighborhood nook offers a cold mug of beer and a hot slice of pizza, along with sub sandwiches, pasta dishes and salads. $$ L D

GOODFELLAS PIZZERIA 642 Baxter Ave., 398-5704. This Lexington-based regional pizza chain, known for its large, latenight slices, is one of the early tenants in the apartment/retail development across from the entrance from Cave Hill. Pizzas are denoted by Mafia-style names: the Wiseguy, the Don, Tommy “Two Times.” $$$$ L D

HIDEOUT PIZZARIA 5620 Barrett Ln., 742-3145. This familyfriendly sports bar has 12-foot TV screens, pool and cornhole, arcade games and live music, in addition to pizzas, burgers, spaghetti and an array of sandwiches. $$$ L D

HOMETOWN PIZZA 11804 Shelbyville Rd., 245-4555. The Middletown outlet of this Kentucky regional chain offers pasta dishes, hoagies and stromboli as well as signature pies, including a trio of chicken specialties: White, Buffalo and Barbecue. $$ L D p

IROQUOIS PIZZA 6614 Manslick Rd., 363-3211. $$ L D

JET’S PIZZA 101 S. Hubbards Ln., 895-4655, 3624 S. Hurstbourne Pkwy., 491-1700, 235 Blankenbaker Pkwy., 244-4440, 6523 Bardstown Rd., 239-0000, 2500 Bardstown Rd., 458-5387, 10494 Westport Rd., 426-1181. Now with seven Louisville outlets, this Detroit-based chain offers sit-down service and carryout. The menu features eight crust flavors and some gourmet pizza options such as a BLT and chicken parmesan. $$ L D f

LAROSA’S PIZZERIA 10641 Fischer Park Dr., 513-347-1111. The first Louisville location of a Cincinnati-based pizza chain, which strives to be family-friendly, is open in Springhurst, offering thin crust pizza, calzones, hoagies and pasta. $$ L D p

LEGACY PIZZA & BAKERY 1001 Vincennes St., New Albany, IN, (812) 725-0021. This sincere little pizza joint sells New Yorkstyle pizzas, calzones, strombolis and breadsticks. $$ L D

LITTLE CAESARS PIZZA (12 Locations) This pizzeria chain lost market share in the ’90s, but business analysts say the company known for its two-for-one “pizza pizza” deal has turned things around with a renewed commitment to quality and service. $$ L D

LOUISVILLE PIZZA KING 3505 Taylor Blvd., 333-0647. The original Pizza King dates to 1957 in Lafayette, Indiana. Although this 2023 version south of Churchill Downs isn’t directly affiliated with the remaining Hoosier network, the takeout and delivery pizzas only follow the unique Pizza King template. $$ D

LUCKY LEOPARD PIZZA 1032 Story Ave. Located inside High Horse Bar in Butchertown, Lucky Leopard focuses on thin crust Neapolitan pizzas, flash-cooked in a 900-degree oven. The pizza dough is also used in the Panozzo sandwiches, flash baked to order and filled with pulled pork and caprese with black olive vinaigrette, among other choices. $$ D p

LUIGI’S PIZZERIA 712 W. Main St., 589-0005. New York Citystyle pizza, a treat that you’ll find on just about every street corner there, has been making inroads in River City, but Luigi’s was one of the first to offer in its authentic form here. $$ L f

MA ZERELLAS 949 S. Indiana Ave., Sellersburg IN, 246-9517. A pleasant family-run-for-family-fun establishment. Pizza, pasta, salads and subs served for lunch and dinner seven days a week.

$$ L D

MAC'S @ MILE WIDE 636 Barret Ave. (inside Mile Wide Beer Co.), 409-8139. Beneath the silos at Mile Wide Brewery, Mac’s offers a concise menu of personal-size pizzas with clever names, also salads and appetizers that pairs well with Mile Wide’s tap list. There’s even a Nutella dessert pizza. $$ L D p

MARCO’S PIZZA 2011 Charlestown Rd., New Albany IN, 9411144, 8800 Dixie Hwy., 890-8266. Pasquale “Pat” Giammarco, an immigrant from Abruzzo, founded this rapidly growing (1,100+ sites) pizza chain in 1978. Marco’s has added a Louisville location to its longtime New Albany kitchen, drawing plaudits for generous toppings, cauliflower crusts and pizza bowls. $$ L D

MIMO’S NEW YORK STYLE PIZZERIA 2708 Paoli Pike, New Albany IN, 945-7711. People move to the Knobs for its bucolic setting, but locals still crave their pizza fix. Mimo’s provides that with daily specials, such as Buffalo pizza, calzones, heroes, wraps or salads. Mangia, mangia! $$ L D p

MOZZA PI 12102 Lagrange Rd., 890-4832, 1020 E. Washington St., 2200 Bardstown Rd., 724-7751. Tom Edwards began MozzaPi several years ago as one of the first food trucks in Louisville. At his Anchorage pizza place he drafts artisanal pies from flour he mills himself. He makes bread too, and gives courses in artisanal baking. Now with two outposts in TEN20 Brewery. $$$ L D pf

MR. GATTI’S 703 E. Lewis & Clark Pkwy., Clarksville IN, 2835005, 10035 Dixie Hwy., 632-2504, 4200 Outer Loop, 9640933. This Austin-based chain was one of the first national pizzerias to reach Louisville in the 1970s, and quality ingredients — plus Gattiland playgrounds for the kids — have made its crisp, thin-crust pizzas a popular draw. $$ L D

NEON PIZZA 1201 S. First St., 635-6960. This Old Louisville corner has been the site of several businesses over the years. The newest branding is as Neon Pizza, a name that disguises the fact that favorite sandwiches and soups from the Toonerville Deli days are still available, along with, of course, pizzas. $$$ L D pf

NEW ALBANIAN BREWING CO. PIZZERIA 3312 Plaza Dr., New Albany IN, 944-2577. Touting “the best pizza in Southern Indiana” is quite a boast, but pizza only tells half of this tasty story. NABC combines the fine pies of Sportstime Pizza with the pub formerly known as Rich O’s. The remarkable beer list, with more than 100 selections from around the world — plus locally brewed craft beers — has won international awards. $$ L D

OLD SCHOOL NY PIZZA 12907 Factory Ln., 882-1776, 10600 Meeting St., 882-3000. You want Sicilian-style pizza, just like they make in Brooklyn? Now you can get it in these two Eastern suburbs locations. Top it with vegetables supplied by local farmers, or tie into a calzone and finish with gelato. $$ L D pf

ORIGINAL IMPELLIZZERI’S 1381 Bardstown Rd., 454-2711, 4933 Brownsboro Rd., 425-9080, 805 Blankenbaker Pkwy., 6537243. Impellizzeri’s massive pies, loved for a generation, are the draw but there is also a full menu of Italian-inspired meals including hoagie sandwiches and pasta dishes at all three locations. $$$$ L D pf

PAPA MURPHY’S PIZZA (7 Locations) There are eight locations for this take-and-bake pizza purveyor scattered around town. $$ L D

PARLOUR PIZZA 131 W. Chestnut St., Jeffersonville IN, 914-7400, 2636 Frankfort Ave., 895-9400, 225 State St., New Albany IN, 920-6400, 133 W. Liberty St., 888-1515, 3910 Ruckriegel Pkwy., 267-1188. It all started with a lively pizzeria and beer garden in Jeffersonville at the foot of the Big Four Bridge. Now Parlour has expanded to five locations on both sides of the Ohio River, the most recent in Jeffersontown in the space occupied for decades by Chubby Ray’s Pizza. All Parlour locations serve topping-heavy New York pies and offer dozens of craft beers on tap. $$ L D pf

PIZZA DONISI 1396 S. Second St., 213-0488. Old Louisville hipsters have long needed a nearby pizza joint. Now they have it and it’s owned by Danny Fitzgerald, impresario behind Mag Bar. Get it by the slice or in whole artisan pies, along with appetizers, fried ravioli and more. $$ L D f

PIZZA KING 3825 Charlestown Rd., New Albany IN, 945-4405, 1701 E. 10th St., Jeffersonville IN, 282-8286. The pizza is baked in a sturdy, stone oven and hand-tossed with thinner crust where the ingredients go all the way to the edge. We heartily recommend the barbecue pizza. $$ L D

PIZZA LUPO 1540 Frankfort Ave., 409-8440. Max Balliet, the owner of Holy Molé taco truck, now also has Lupo, a casual Italian restaurant where he bakes up pizzas on a fire-engine-red wood-fired oven. Along with pizza, Lupo offers a variety of handmade pastas in a restored 19th century Butchertown building. $$$$ D pf

PIZZA PLACE 2931 Richland Ave., 458-9700. $$ L D pf

PIZZAVILLE 2901 Goose Creek Rd., 754-3001. Owner Todd Case once was a pizza scientist, overseeing corporate pizza dough varieties. His own versions of New York-style hand-tossed and Detroit deep dish pizzas have become so popular that Pizzaville is expanding into an adjoining Westport Plaza (East End) business suite formerly occupied by Bandido Taqueria. $$ L D

PRIMO'S PIZZERIA 2043 S. Hurstbourne Pkwy., 749-7072. Based on a recent visit, this new spot is off to a great start. There are no conveyor belts here. Well-trained pizza makers give each pie individual attention, the toppings and accents (like fresh basil) are fine quality, and the assortment of crusts — wheat, thin, rising, deep dish, cauliflower, broccoli — is first rate. The lunch special, ten bucks for a big fresh salad with a generous personal pizza is a steal. $$ L D f

SHERRILLI'S PIZZA PARLOR 496 N. Indiana Ave., Sellersburg IN, 246-3346. $$ L D f

SICILIAN PIZZA & PASTA 629 S. Fourth St., 589-8686, 8133 Bardstown Rd., 491-3663. Ready for takeout or eat-in, both the downtown storefront and its suburban sister site offer good, standard pizza and other familiar Italian-American dishes. $$ L D pf

SPINELLI’S PIZZERIA 614 Baxter Ave., 568-5665, 4005 Shelbyville Rd., 895-0755. This locally-owned pizzeria, widely known for their Philly Cheesesteaks and massive slices of pizza has added a third location. All are open until 5 am nightly Wednesday through Saturday. $ L D

SQUARE CUT PIZZA AND SUGAR ROOM 741 E. Oak St., 2905721. The Sugar Room serves soft-serve ice cream in unusual flavors: burnt marshmallow, chocolate sea salt, s’mores swirl and others. Roman-style pizzas, with thin but airy crusts, is the concept in the larger Shelby Park space, which also sells Italian cured meats. $$ L D f

THE CORNER 4111 Murphy Ln., 426-8340. $$ L D

THE GRAIN HAUS 41 W. First St., New Albany IN, (470) 5882337. Part of Floyd County Brewing, the separate building across the court yard boasts a wood-fired pizza oven and a rotating list of guest beers. $$ D pf

THE POST 1045 Goss Ave., 635-2020. Germantown has long needed a classic New York-style pizza joint, and this spot, in a former VFW post, has provided it. Pizza is available by slice or whole pie, mostly classic tomato sauced varieties, but a few oddities, like the chicken dinner pizza with Buffalo-based sauce, chicken, cheddar, onion and ranch drizzle. Calzones, subs and salads, too.$$ D p

UNION 15 5205 New Cut Rd. (Colonial Gardens), 653-7494. Now under new ownership after a brief closing in early 2023, the pizza

and tap house’s name refers to Kentucky joining the Union as the 15th state. The menu includes Chicago thin crust pizza, wings and sandwiches, and the bar has more than 50 beers, wines and bourbon on tap. $$ L D pf

WICK’S PIZZA PARLOR 975 Baxter Ave., 458-1828, 3348 Hikes Ln., 907-5542. Wick’s wins popularity with a welcoming mix of good pizza, a quality beer list and a friendly neighborhood feel at both of its eateries. The pies are straightforward, made with ample toppings. “The Big Wick” is a favorite. $$ L D pf

WICK’S SLICE 811 E. Market St., 384-9390. The venerable Highlands institution arrives in NuLu with a spinoff emphasizing late-night grab ‘n’ go options centered on pizza by the slice, as well as a truncated Wick’s menu of limited full pies, and enjoying a symbiotic-but-separate relationship with the adjacent Taj Louisville bar. $$$ L D pf

ZA’S PIZZA 1573 Bardstown Rd., 454-4544. $$ L D

BABY MAE'S 1817 Graybrook Ln., New Albany IN, 914-7040. Barbecue and soul food in the old Mom & Pop’s Cone Corner building. Baby Mae’s reasonably priced menu includes everyone’s comfort foods: ribs, pulled pork, smoked turkey, mac and cheese, home fries and the “grandaddy of chili dogs.” $ L D

BACK DECK BBQ 801 W. Kenwood Dr., 705-7662. What began as a popular barbecue food truck has settled down at the late, lamented Jimbo's Bar-b-Que spot near Iroquois Park. In addition to the expected pulled pork and chicken, brisket and sausages, burnt ends are available Friday and Saturday. $$ L D f

BARREL 33 TAVERN & GRILL 14049 Shelbyville Rd., 244-6868. This Middletown outpost has a long menu of better-than-theusual pub grub (barbecue, chicken made several ways, tacos), salads, wraps and sandwiches (including a Kentucky Cuban, made with country ham and pimento cheese). The bar runs a robust bourbon program. There’s a lively atmosphere all nights, and live music on weekends. $$ L D p

BIG BEN’S BBQ 600 Quartermaster Center, Jeffersonville IN, 2844453. This family run BBQ joint is now at the Quartermaster Center, smoking up a storm and impressing locals who recommend Johnnie’s Smokin Ribs, Joecille’s Backbone (brisket tips), Big Ben’s shredded pork sandwich and Alvin’s Wild-Side shredded chicken sandwich. $$ L D f

PIG BEACH BBQ 1201 River Rd. Named after a Bahamas island inhabited entirely by feral swine, Pig Beach is a Brooklyn-based smokehouse, beer hall, and bar, oft-delayed, but now open at Waterfront Park in the huge riverside funhouse formerly occupied by Tumbleweed and Doc’s Cantina. Expect chef-driven barbecue and sides shaped by “worldly influences,” burgers, wings, and all the drinks. $$$ L D pf

BOOTLEG BARBECUE COMPANY 9704 Bardstown Rd., 2392722.Bootleg Barbecue offers a touch of rusticity and a good helping of country hospitality, as it dishes out hearty portions of well-prepared and affordable smoked meats and fixin’s. It’s one of the few places in Louisville where you can get Western Kentuckystyle mutton barbecue. $ L D f

CITY BARBEQUE 329 Whittington Pkwy., 996-8003, 4027 Poplar Level Rd., 206-6085. This Ohio-based BBQ chain specializes in brisket, but doesn’t neglect pulled pork (served with slaw on top) and St. Louis ribs. It also smokes turkey breast, chicken and sausage. $$ L Dpf

FAMOUS DAVE’S BAR-B-QUE 8605 Citadel Way, 493-2812. This franchise chain operation maderby cityderbuyy be based in the twin cities, but it looks like a Georgia gas station with its exuberant, if tongue-in-cheek faux country decor. The important thing, though, is the food, and Dave’s excels with genuine, hickory-smoked barbecue. $$ L D pf

FDKY BBQ 9606 Taylorsville Rd., 785-4273. The logo shows that “FD” stands for Fire Department — after all, those guys know all about smokin’. Eat dinner in or order a couple of pounds of pulled pork, marinated pulled chicken, brisket or smoked sausage, firehouse chili or Res Q stew and all the required side dishes to go. Ribs on Wednesdays and Friday calls for fried fish. $$ L D f

FEAST BBQ 909 E. Market St., 749-9900. Owner Ryan Rogers brings a modernist sensibility to the art of barbecue to NuLu. He has formulas for brining times and uses a high-tech smoker to keep the temps low and the smoke from overwhelming the meats.

$ B L D pf

FRANKFORT AVENUE BEER DEPOT 3204 Frankfort Ave., 8953223. The aroma greets you as soon as you get out of your car when the smokers are fired up out front. FABD is a neighborhood watering hole that welcomes all comers with some of the most notable ’cue in town. The pulled pork ranks as some of the best in the city. The ribs, smoked salmon and fried fish sandwich are hits too. $$ L D pf

GORE’S SMOKEOUT BBQ 516B S. 18th St., 341-0985. A longtime food truck operator and caterer, Gore’s has taken one of two Russell neighborhood properties of the OneWest community foundation’s chef incubator program. Expect the full range of barbecued meats and sides, including more esoteric items like Grippo-encrusted chicken wings and smoked meatloaf. $$ L D

GUY FIERI'S SMOKEHOUSE 434 S. Fourth St. (Fourth Street Live!), 919-7299. The latest creation of the Food TV’s bad boy chef caused some serious musing about the meaning of “celebrity” chefs to local eating. But see the hoopla for yourself, and try some of the fried chicken brined in pickle juice, brisket with pomegranate, sorghum-glazed pork chops or Triple Crown grilled cheese sandwich. $$ L D pf

HARLEY’S HARDWOODZ BAR-B-Q 1703 Charlestown-New Albany Pk., Jeffersonville IN, 284-4490. Owner Frank Harley said “I found my calling, which is barbecue.” He smokes up barbecue pork, chicken and brisket, marinated in Harley’s own barbecue sauce. A menu specialty: smoked chicken white chili. $ L D

HOLY SMOKES BAR-B-QUE 7508 Preston Hwy., 968-5657. The former Bootleg Bar-B-Q franchise on Preston Hwy. has become Holy Smokes Bar-B-Que. Owner Mark Weatherholt smokes his wings for three hours, his ribs and chicken for five, and his pork lingers overnight. He does brown sugar wings, too. $ L D

JUCY’S SMOKEHOUSE BAR-B-QUE 7626 New Lagrange Rd., 241-5829. Jucy’s offers exceptionally good Texas-style barbecue

from a little wooden shack that looks just like a country BBQ joint should. Highly recommended. $$ L D f

LOUIE’S HOT CHICKEN & BARBECUE 4222 Poplar Level Rd., 709-4274. The chicken here ranges through 4 levels of heat, the hottest using the notorious ghost pepper. BBQ choices include pulled pork and brisket and smoked wings. $ L D f

M&M BBQ 1401 Bluegrass Ave., 996-0163. The Ekklesia Christian Life Ministries operates this BBQ joint that offers rib tips, meat loaf, an assortment of traditional sides, and keeps a limited schedule (Tuesday-Friday, 11:30-7). The food is popular enough that they sometimes sell out, so get there early. $$ L D f

MACK BROS BBQ 2700 Rockford Ln., 384-4590. This family owned and operated restaurant serves ribs, rib tips, chicken and sides, including a fan favorite: cornbread salad. $$ L D

MARK T'S SLAB HOUSE 4912 Preston Hwy., 409-7366. That would be slabs of ribs, of course. A wonderfully direct name for a barbecue restaurant. Several drum-style smokers out front exude a savory cloud, attesting to the work being done inside those drums. $ L D

MARK’S FEED STORE 11422 Shelbyville Rd., 244-0140, 1514 Bardstown Rd., 458-1570, 10316 Dixie Hwy., 933-7707, 3827 Charlestown Rd., New Albany IN, 285-1998, 6501 Bardstown Rd., 442-0808. Mark’s routinely takes local honors for its sauces, sandwiches and its meaty baby-back ribs. And don’t miss the smoked take-home turkeys at Thanksgiving. $$ L D pf

MARTIN'S BAR-B-QUE JOINT 3408 Indian Lake Dr., 242-4666. Pretty famous in Tennessee, but Louisvillians can now savor the meats smoked in the open pit (the whole hogs take 24 hours). All dishes, meats, sides and even sauces are made in-house daily. For a different kind of treat, try the smoked turkey sandwich. $$ L D pf

MISSION BBQ 4607 Shelbyville Rd., 206-3331, 1213 Veterans Pkwy., Clarksville IN, 269-3860. The National Anthem is played every day at noon at this Baltimore-based chain, which makes a point of supporting soldiers, firefighters, police officers and other first responders. Look for Texas-inspired brisket, smoked turkey,

pulled chicken and pork, and even smoked salmon. There are also ribs, of course, sandwiches and scratch-made sides. $$ L D pf

MOMMA’S MUSTARD PICKLES & BBQ 102 Bauer Ave., 9386262, 119 S. Hurstbourne Pkwy., 290-7998. The St. Matthews spot garnered so many barbecue fans that a second outlet opened in the East End for the overflow. Knot on your bib for Kansas City-style smoked pork and beef ribs (a house specialty), brisket, chicken, pulled pork and all the standard sides. Their wings are a contender for best in all the city. Momma's “2% for Louisville” program steadily donates 2% of earnings to local charities. $$ D f

RIVER ROAD BBQ 3017 River Rd., 592-7065. Right next to the Water Tower, this little take-out-only place now has seating inside and out. Smoked brisket is the house specialty with pulled pork close behind. Some days one sells out, on other days the other. Winter hours are 11-6 or until the meat runs out. Potato salad, slaw and drinks. Buy it by the sandwich or by the pound. $ L D

RUBBIE’S SOUTHSIDE GRILL & BAR 6905 Southside Dr., 3670007. This South End family knows how to do BBQ. It may be off the beaten path for some folks but here you’ll find a bounty of secret BBQ recipes. $ L D pf

RUBBIN’ BUTTS BBQ 8007 Highway 311, Sellersburg IN, 7487266. Up the road a ways you will find this “traditional” BBQ joint with some house specialties not so traditional: smoked deviled eggs, BBQ pork queso and their signature, the BBQ Pig-E-Chonga, a flour shell stuffed with baked beans, cheese, and pulled pork, then deep fried and smothered in queso and BBQ sauce. $ L D

SHACK IN THE BACK BBQ 10706 W Manslick Rd., 363-3227. It’s a new location for this long-time Fairdale restaurant. In addition to standards like ribs, pulled pork and chicken, you can find smoked bologna, turkey ribs and pork rinds, plain or loaded with your choice of toppings. $ L D f

SMOKEY BONES BBQ 2525 Hurstbourne Gem Ln., 491-7570. This Stony Brook-area eatery combines a sports-bar with a barbecue concept. Its large and varied menu includes wings and burgers, steaks and pork chops, and several takes on mac ‘n’ cheese, as well as righteous ribs. $$ L D p

SOUTH END BBQ 8610 Dixie Hwy., 290-9614. Feeding residents of Valley Station ribs, pulled pork and chicken since 2019, with all the savory sides, but also offering a Mexican menu card composed of tacos, nachos, burritos and more. Full bar featuring draft beer and margaritas. $$ L D p

THE SMOKERY 2354 Frankfort Ave., 709-5176. Smoked gouda mac? Texas armadillo eggs? They’re two of Chef Giovanni Tenace’s added enticements in Clifton at a tiny former bar where Tenace can usually be found smoking pork, chicken, brisket and ribs, alongside still more to eat: tacos, sliders and burgers. $$ D p f

lemon-pepper fish dinners and wings. The lemonade comes in a passel of different flavor combos. $ L D

COLD SMOKE BAGELS 1001 Logan St. (Logan Street Market), 309-4269. Four kinds every day, with a schmear of your choice. Bagels, sandwiches and the weekend brunch highlights latkes. $ B Br L f

EV'S DELI 500 W. Jefferson St., 614-6300. A cozy downtown deli located in the Hilliard-Lyons building. Open for breakfast and lunch, it offers a good selection of sandwiches, panini and wraps at budget prices. $ L

FIREHOUSE SUBS 215 S. Hurstbourne Pkwy., 365-3473, 4905 Outer Loop, 749-4257. This national chain touts that they steam their meat and cheese sandwiches. Specialty subs carry out the Firehouse theme and the kids meals include a little fire helmet. $ L D

FRANK'S MEAT & PRODUCE 3342 Preston Hwy., 363-3989. Frank’s has been around a long time, treating those in the know to piled-high deli sandwiches for prices so reasonable it might seem you stepped into a time warp. There are steaks and chops and produce and other groceries, but it is best known for lunchtime service, where the long lines move fast, and the constant turnover ensures freshness of sandwiches and soups. $ L D

GALAN'S MEAT MARKET & DELI 2801 W. Market St., 6148514. This old-school butcher shop also offers piled-high deli sandwiches and sides such as German potato salad or sour cream macaroni and cheese salad. Eat-in at the handful of small tables or take away. $$ B L D

GOOD BELLY 2216 Dundee Rd., 322-0300. Riffing off a New York Jewish deli motif, features include pastrami, corned beef and Reuben sandwiches as ex-food truck operators refashion a Douglass Loop storefront. $$ L D

GORILLA BOB’S GRUB SHACK 8503 Terry Rd. The line forms early at the window of this tiny, carry-out-only kitchen kiosk in Pleasure Ridge Park, where devotees from near and far flock for the best-selling Hot Brown, and also other substantial sandwiches: A Reuben, Meatball, Philly Cheesesteak and Cuban, among others. $ L D f

HAYMARKET BY ASHBOURNE FARMS 3020 River Rd., 7099994. Marketplace and urban farm outlet (not to be confused with the former downtown Haymarket area), selling produce, baked goods, meat and grab-and-go food items, and with a focus on local agriculture and sustainable sourcing. $$ B L D f

HONEYBAKED CAFÉ 4600 Shelbyville Rd., 895-6001, 6423 Bardstown Rd., 239-9292, 3602 Northgate Crt., New Albany IN, 941-9426. Before holidays, you go in and carry out huge spiralsliced hams or turkey breasts or beef roasts for your own parties. In the off season, you sit down in the café and order generous, filling sandwiches made from those same meats, served on rolls or croissants, cold or with a hot cheese melt. Soup and salads too. And cookies. $ L D f

BARRY’S CHEESESTEAKS 5408 Valley Station Rd., 298-9371. Barry Washington’s establishment in Valley Station is an edible manifestation of his ministry, featuring classic Philly cheesesteaks and fries (he’s originally from Philadelphia) in addition to mushroom cheesesteaks and sandwiches loaded in various creative ways. $ L D

BRIAN’S DELI 531 S. Fourth St., 561-0098. Between Chestnut Street and Muhammad Ali Boulevard, Brian’s services the downtown lunch crowd with soup, salads, sandwiches and snacks. $ B L

BRUEGGER’S BAGELS 119 Breckenridge Ln., 618-1158. The bagel/sandwich chain has set up shop in the middle of St. Matthews, offering another quick breakfast and lunch option. Choose from bagels and breakfast sandwiches, muffins, panini, salads and soups. $ B L f

BUTCHER’S BEST 9521 US Hwy. 42., 365-4650. This fully-staffed meat store in Prospect offers custom-cut beef, lamb, pork, bison, chicken and veal, plus a well-stocked deli and specialty foods, with skilled butcher Jimmy Mike at the helm. $ L D f

CHICAGO STEAK & LEMONADE 9015 Galene Dr.,742-1381. This local spot serves a variety of Philly cheese steaks, gyros,

JASON’S DELI 4600 Shelbyville Rd., 896-0150, 410 N. Hurstbourne Pkwy., 412-4101. Don’t look for a New York kosher-style deli at this Texas-based chain, but suburbanites are lining up at its multiple locations for oversize sandwiches, salads, wraps and more. $ L D f

JERSEY MIKE’S SUBS 10266 Shelbyville Rd., 244-1991, 10519 Fischer Park Dr., 425-1025, 1983 S. Hurstbourne Pkwy., 3841384, 3013 Poplar Level Rd., 263-7002 404 W. Daisy Ln., New Albany IN, 812-590-1359, 5530 East Hwy. 62, Jeffersonville IN, 812-920-0359, 1305 Veterans Pky. Clarksville IN, 812-7258799. East Coast-style sub shop with local faves that include cheese, ham, prosciuttini, capicola, salami, pepperoni and fixings. $ L D f

JIMMY JOHN’S SUB SHOP (15 Locations) This national sandwichshop chain offers a wide selection of over stuffed subs that benefit from fresh quality ingredients. But what sets them apart from the rest is their value — and they deliver. $ L D f

LADY TRON’S 147 E. Market St., New Albany, IN 725-9510. Owner Summer Seig has created an eclectic sci-fi theme for her soup and sandwich diner. Outside is Lady Tron, a smiling robot with red hair and a yellow apron; inside, you can find seasonal soups and sandwiches. $ B L D

LENNY’S SUB SHOP 3942 Taylorsville Rd., 454-7831. Another semi-national chain, covering mostly the South and Midwest, brings a selection of familiar subs, sandwiches and salads to Louisville diners eager for more standardized semi-fast food. $ L D f

LONNIE’S BEST TASTE OF CHICAGO 121 St. Matthews Ave., 895-2380. This appetizing operation offers genuine Chicago style hot dogs and a taste of Chicago atmosphere for a fair price. $ L D

LOTSA PASTA 3717 Lexington Rd., 896-6361. This family-owned pioneer in gourmet cheeses, oils, dips, hummus and, of course, pasta has been in operation for 37 years now. They are mainly an eclectic specialty-food store but fans stand three-deep at the sandwich counter every afternoon. And next door is a comfy café, to eat that deli sandwich, or get coffee and dessert. $ L D f

MAIN EATERY 643 W. Main St., 589-7200. Smack dab in the middle of the Main Street historic district, this fashionable deli lures the savvy business midday crowd. $ L

MANHATTAN GRILL 429 W. Muhammad Ali Blvd., 561-0027. $ B L

MAYA BAGEL EXPRESS 3029 Poplar Level Rd., 883-2333. Launched by savvy expatriates from the East Coast, Maya’s has eager customers lining up to nosh on New York-style bagels, including widely praised lox and pastrami equipped varieties. $ B

MCALISTER’S DELI (11 Locations) Emphasizing quality customer service, this delicatessen ladles up such soups as gumbo and chicken tortilla along with cutting board favorites. They have a special way with a tumbler of sweet iced tea. $ L D

MELT 502 516A S. 18th St., 373-8121. “Gooey and delicious” egg rolls and sandwiches crafted from unusual combinations, all named after hip-hop or soul singers. The "Hot Boy" sandwich has grilled buffalo chicken, cream cheese and ranch sauce; the "M.I. Yayo" egg roll is stuffed with shrimp and cheese, and "Big Poppa” rolls contain jalapeños, bacon, and three cheeses. $$ L D

MORRIS DELI & CATERING 2228 Taylorsville Rd., 458-1668. Many locals still know this small, popular Highlands deli as Karem Deeb’s after its longtime previous owner. Mostly for takeout — it packs in a few crowded tables — it’s known for high-quality, hand-made deli fare. $ L

PANERA BREAD CO. (11 Locations) Warm breads finish-baked on the premises make a tasty base for a variety of sandwiches. Soups, salads, coffee drinks and a free WiFi hotspot make Panera’s outlets popular gathering places. $ B L D f

PARNELLI'S CHICAGO EATERY 3548 E. 10th St., Jeffersonville IN, 913-0025. If you crave Windy City classics like Vienna Beef hot dogs with neon relish or wet Italian beef sandwiches with giardiniera, head to the Jeff suburbs for Chicago specialites, incuding Greektown favorites like gyros and falafel. $ L D f

PAUL’S FRUIT MARKET 3922 Chenoweth Sq., 896-8918, 4946 Brownsboro Rd., 426-5070, 12119 Shelbyville Rd., 253-0072, 3704 Taylorsville Rd., 456-4750. One of Louisville’s popular sources for produce, cheeses, deli items, and the like. Deli sandwiches and salads are available (takeout only). $ L D

PAYNE STREET BAKEHOUSE 225 S. Spring St., 895-8323. Nancy’s Bagel Grounds has remodeled the space that had been Willingers Beer Depot after moving from its longtime digs on Frankfort Ave. Despite the name change, you can still get bagels and cream cheese with your coffee or juices as well as a breakfast sandwich called The Willinger. $ B L

PENN STATION (17 Locations). Billed as the East Coast Sub Headquarters, this sandwich kitchen does a brisk business here in the Louisville area. $ L D

POTBELLY SANDWICH SHOP 302 S. Fourth St., 540-1100, 4023 Summit Plaza Dr., 420-9616, 9018 Taylorsville Rd., 290-4820. This local outpost of the Chicago chain offers substantial sandwiches, salads and even breakfast sandwiches and oatmeal both to the downtown lunch crowd along Fourth St., and out at the Summit in the eastern suburbs. $ L D f

QUIZNO’S SUBS 4212 Charlestown Rd., New Albany IN, 9817849. Toasted breads, a sandwich selection of meats, veggies and fish are built to fight hunger. Fresh soups are available daily, from chili to chowder; so are salads and desserts. $ L f

SCHLOTZSKY’S DELI 10531 Fischer Park Dr., 425-8447. The original Schlotzsky’s offered just one kind of sandwich — “The Original” — when it opened its first eatery in Austin, Texas, in 1971. Now this national chain vends a full selection of deli-style fare, with one significant improvement on the traditional deli: the servers are invariably polite. $ B L D f

SEEDS AND GREENS NATURAL MARKET & DELI 207 W. First St., New Albany IN, 944-3800. Browse among the organic vegetables and health foods, and stop by the deli for soups and salads, hot and cold sandwiches, vegan, vegetarian and omnivore preparations. $ L D

SOUPY’S 3027 Hunsinger Ln., 451-5325. Back in 1987, Danny Bowling’s mother-in-law, Bette, started making pots of soup in a corner of Bowling's Meats & Deli, a family courtesy that led in 1995 to Soupy’s. Now it’s about 2 million cups of soup later, by Soupy’s estimate, all using Bette’s recipes, cooked up in small batches daily. Salads, sandwiches (including veggie burgers) and sweets as well. $ L D

STEVENS DELI 1114 Bardstown Rd., 584-3354. This authentic New York-style deli occupies the rear third of the Ditto’s space in the heart of the Highlands. Take out or eat in one of the booths, you’ll get piled-high pastrami, brisket and corned beef and you’ll love lox and a schmear on your bagel — even if you don’t know what a schmear is. $ L

SUB STATION II 3101 Fern Valley Rd., 964-1075. The hardy No. 19, a six-meat-and-cheese super sub, keeps the store buzzing. An array of sandwiches, salad sides and desserts fill out an appetizing menu. $ L D

THE BLOCK GOURMET DELI 14041 Shelbyville Rd., 785-4689. A husband and wife team with considerable experience in restaurants runs this Middletown deli. Fans report excellent thick

sandwiches, fresh salads and homemade soups. Box lunches and catering also available. $$ L D

THE SALAD CHIC 428 W. Market St., 650-4450. At this downtown lunch spot customers can build their own salads, salad and fruit kabobs or wraps, or choose from a prepared salad menu and changing daily soups. $$ L f

THELMA’S DELI 140 N. Fourth St. (Galt House), 589-5200. Located in the glassed-in walkway (conservatory) between the two hotel towers, Thelma’s provides breakfast items, coffee, sandwiches and snacks 24/7 for Galt House guests and anyone else who needs, say, a pizza at 3 a.m. $$ B L D

TORINO'S SANDWICH BAR 821 E. Market St., 785-6800. Torino’s is one of two additions to NuLu Marketplace. An Italianstyle deli, Torino’s offers Italian, roast beef and meatball subs, artichoke & eggplant panini, salads, deli counter items, and grab & go items. It is also a front for its sister business, Gertie’s Whiskey Bar. $$ L p

VINAIGRETTE SALAD KITCHEN 203 N. Hurstbourne Pkwy., 205-9933, 3012 Bardstown Rd., 874-5740, 4037 Summit Plaza Dr., 323-5515. This Lexington-based modestly upscale salad restaurant offers locally sourced soups and salads and fresh lemonade. The menu includes the Bluegrass Blackberry salad; chicken taco and maki shrimp salads; and soups such as creamy tomato and sausage, kale and potato. Be sure to try one of three fresh lemonades on offer daily. $$ L D

WHICH WICH? 9850 Von Allmen Ct., 290-3721, 221 S. Hurstbourne Pkwy., 708-2535, 13124 W. Hwy 42, 228-0621, 3531 Grant Line Rd., New Albany IN, 920-0637. The concept here is “create your own sandwich” and draws on variety of proteins and over 30 toppings choices. The subs are the draw, but they also have wraps, and now a variety of shakes. $$ B L D

BURGER BOY 1450 S. Brook, 635-7410. For a real slice of Louisville life, this weathered greasy spoon at the corner of Brook and Burnett is the real thing. Neighborhood denizens drink coffee and chow down on burgers and breakfast until the wee hours (the joint is open 24 hours). If Louisville is home to a budding Charles Bukowski, there’s a good chance he’s sitting at their counter right now, recovering from last night’s excesses. $ B L D

BURGER GIRL 3334 Frankfort Ave., 709-5454. Dan Borsch, who owns Burger Boy Diner and Neon Pizza, has expanded into Crescent Hill. Burger Girl is a 24-hour burger grill, the sister to long-time somnambulists’ favorite Burger Boy. $$ B L D f

CHECK’S CAFÉ 1101 E. Burnett Ave., 637-9515. You can whiff a scent of Louisville history coming off the old walls of this quintessential Germantown saloon. The bar food here is about as good as bar food gets, and that’s not bad. The open-faced roast beef sandwich, with mashed potatoes and brussels sprouts, is a F&D favorite. $ L D pf

COTTAGE CAFÉ 11609 Main St., Middletown, 244-9497. This nostalgic old house in the countryside offers a taste of Kentuckystyle cookery in an array of lunch specials that range from homemade soups and sandwiches to the traditional Hot Brown. $ L

THE COTTAGE INN 570 Eastern Pkwy., 919-7099. History meets comfort food in a neighborhood cottage in the St. Joseph neighborhood, where fried chicken, chicken livers, pork chops, Salisbury steak and other staples of Southern cuisine began being served in 1929 and resumed in 2023 after a brief hiatus. $$ L D

D. NALLEY’S 970 S. Third St., 618-2429. The nostalgia here is almost palpable. The interior has been upgraded, but changed as little as possible. The food offerings continue to be diner standards, like what was served when it first opened 50+ years ago. $ B L D

DAVE & PEG’S COPPER KETTLE 276 Main Cross St., Charlestown IN, 256-4257. $ B L D

FOUR KINGS CAFÉ 4642 Jennings Ln., 968-2930. Steam-table service featuring spaghetti and meatballs, lasagna and chicken attract a hungry lunch crowd at this casual spot, and brunch specialties are just as popular. $ L D pf

FRONTIER DINER 7299 Dixie Hwy., 742-2478. The name “diner” says it all, and this friendly neighborhood spot on Dixie Highway

delivers just what you’d expect in down-home comfort fare. The word on the street, though, is simple: Go for the pancakes. They’re worth a special trip. $ L D

GASLIGHT DINER 10509 Watterson Trl., 694-2322. The owners of Mac’s Dough House did some research and decided that one more pizza place was more than J’town needed, so they have converted their space to a diner: all day breakfast, lunchtime specials and comfort food dinners to appeal to all ages. $$ B Br L D f

GERALDINE’S KITCHEN 402 Wall St., Jeffersonville IN, 9247707. Geraldine is the late mother of owner/chef Bob Hoyland; Geraldine’s Kitchen is a tribute to her sense of hospitality. Breakfast and lunch are served in an inviting, homey atmosphere. $ B L

LIL' WAGNERS 4520 Poplar Level Rd., (Derby City Gaming), 9617600. A sit-down restaurant when you need a break from betting. Burgers and sandwiches (including fried bologna), starters like nachos, fried pickles and crab cakes, and soups and salads. Also a grab-and-go menu of wraps, sandwiches and desserts. $ L D

LINDSAY'S KITCHEN 5300 Cane Run Rd., 384-4823. Good ol' southern hospitality and home-made food are the draws at this modest place in the far southwest of the city. The menu includes chicken-fried steak, meatloaf and liver and onions. $ B L D

METRO DINER 4901 Outer Loop, 357-0767. The first local outlet of this Florida-based chain features "classic comfort food with flair.” Harking back to the glory days of diners, Metro Diner offers breakfast, lunch and dinner menus all day long. Signature dish is fried chicken and waffles, with burgers, seafood and salads also available. $$ B L D

O’DOLLYS 7800 Third St. Rd., 375-1690. Homestyle steam-table favorites, available from breakfast to dinner, not to mention full bar service that makes O’Dollys a Southwest Louisville destination. $ B L D p

THE GOOSE 812 Lyndon Ln., 339-8070. “Re-Make/Re-Model” in Lyndon, where the renamed former Goose Creek Diner has new digs at the former Sal’s Pizza Pub; a refocused, bar-oriented neighborhood hangout approach; and a menu adding new shareable items while retaining previous favorites like fried green tomatoes and salmon croquettes. $ B Br L D

WAGNER’S PHARMACY 3113 S. Fourth St., 375-3800. A trackside institution for over 100 years that has as much history as the nearby Twin Spires of Churchill Downs. Soups, sandwiches, shakes and an early bird “trainer’s” breakfast can be enjoyed all year round. Racing history on the walls and servers who’ll call you “hon.” $ B L

ADA'S KITCHEN AND CATERING 214 W. Broadway, 561-3762. The late Ada Smith’s astounding half-century of community culinary service lives on at Smith’s namesake eatery downtown, where her children and grandchildren continue to prepare “your first choice in home-style cooking,” with soul food staples like fried chicken and fish, meatloaf, pork barbecue and “Kentucky oysters” (chitterlings), along with all the sides, including mashed potatoes, mac ‘n’ cheese and baked beans. $ L

BLONDIE & JIM’S BISTRO 10711 Meeting St., 290-2356. Grandma-inspired Southern cooking at Norton Commons, including soups, sandwiches and salads, with specialties like jambalaya, pot roast and “shoodie” bread (cornbread with bourbon honey butter), many of them prepared with owner Tonya Godsey-Lowe’s custom-made Keep It Spicey seasoning blends. $$$ L D

BOOK & BOURBON SOUTHERN KITCHEN 600 Terminal Dr. (Louisville Airport). This library-themed concept at this upscale, airport dining venue offers more than 100 bourbons, along with a classic craft cocktail list. The food menu tweaks Southern comfort food with items such as fried green tomato Benedict and buttermilk fried chicken and waffles. $$ B L D p

CASK SOUTHERN KITCHEN & BAR 9980 Linn Station Rd., 614-6499. The former SOU! Southern Kitchen & Bar has been reconceptualized as, as one customer called it, a “Bbq plus restaurant.” Gumbo, Brunswick stew, grit fritters and pulled pork nachos, dry rubbed oak-smoked ribs, smoked meatloaf

sandwich (served hot or cold) and buttermilk Southern fried chicken sandwich are among the new items on the menu. $$$ D p

DASHA BARBOURS SOUTHERN BISTRO 217 E. Main St., 8822081. This peripatetic, family-owned restaurant with a fine reputation settled anew, moving from Buechel to downtown, into the former Celtic Pig. Dasha’s certainly gives the “bistro” concept a down-home Southern twist. The menu is Southern comfort food: excellent fried chicken, pork chops, sweet potato casserole, and mac and cheese. $$ B L D p

FLO'S HOUSE OF SOUL 3400 W. Muhammad Ali Blvd., 7423065. You order at the window and eat on the patio, which has heaters for cooler weather and TVs for watching big games. Owner Jason Hatcher tries to do good for his community, offering food rewards to kids with good report cards. Choices include burgers, chili dogs, Philly cheesesteaks, whiting and catfish sandwiches, nachos and ice cream. $$ Br D pf

FORTY ACRES AND A MULE RESTAURANT 1800 Dixie Hwy., 776-5600. $ L D

FRANCO’S RESTAURANT & CATERING 3300 Dixie Hwy., 4488044. Long-time fans of Jay’s Cafeteria (including politicians and national entertainers) are no longer bereft. Jay’s former owners serve up Southern Soul food in Shively at family-friendly prices. Look for smothered pork chops, collard greens, fried chicken, fried catfish and fruit cobbler. $ L D

FUN FOOD KITCHEN & DELI 4106 Murphy Ln., 329-2266. This East End strip mall soul food outlet has it all: jumbo chicken wings and tenders, pork ribs and rib tips, fish, sandwiches, homecooked sides, peach cobbler and banana pudding. $ L D f

LUCRETIA’S KITCHEN 1812 West Muhammad Ali Blvd. (Chef Space), 294-8143. It’s Wing Wednesday, Rib Tip Thursday, Fried Fish Friday and Soul Food Sunday at this ambitious little startup operating in the business incubator in the near West End.$$ Br L D

MATTIE'S KITCHEN 1018 S. 15th St., (St. Stephens Family Life Center), 544-8954. Open Wednesdays and Fridays for lunch and dinner, and Sundays for after-church dining. The flexible menu can list fried or baked chicken, pork chops, mac n’ cheese, spaghetti and meatballs, and on Fridays, catfish is a special.$ Br L

PO-Z'S KITCHEN 6801 Dixie Hwy., 883-0073. Pleasure Ridge Park residents in need of chicken wings, fried fish and side dishes like fried cabbage, mixed greens and sweet baked beans can find them here. Desserts too, like banana pudding and honey bun cake. $$ L D p

SHIRLEY MAE’S CAFÉ 802 Clay St., 589-5295. This Smoketown institution draws hungry locals as well as celebrities in town hungry for the soul food of their youth. BBQ ribs and hot-water cornbread cooked in a cast iron skillets. Pig’s feet and chicken wings and collards, all seasoned with Shirley Mae Beard’s spice rack — salt and pepper. $ L D

SOUL FOOD DINING 4900 Poplar Level Rd., 915-8239. A cafeteria-style restaurant that offers all that a soul food fan would want: BBQ chicken, meatloaf, ribs, pork chops (with or without gravy), catfish, buffalo, and whiting, mac and cheese, mashed potatoes, greens, green beans, sweet potatoes and slaw. $$ L D

SOUL HI VEGAN 1860 Mellwood Ave., 402-2577. Progressing from pop-up to ghost kitchen to space at the Mellwood Art Center, Kamysha Blackwell continues to refine her signature vegan soul food dishes, whether vegetable based or prepared using Impossible and Beyond meats, like Philly cheese “steaks” and fried “chicken.” $$$ D f

SOUTHERN EXPRESS 418 W. Oak St., 963-1719. This wellknown West End carryout spot has moved into a sit-down location in Old Louisville. There, classic soul food is served for eat-in or takeout and at rock-bottom prices. Diners build their own meal at $1 per item. Choices vary daily, but look for fried chicken, cooked cabbage, fried whiting, pork roast, fried or smothered pork chops, mac and cheese and rib tips. $ L D f

SOUTHERN HOSPITALITY 3402 W. Broadway, 822-1474. A family sports bar that satisfies all ages with its homey atmosphere and its well-crafted familiar food like double cheeseburgers, fried chicken with hot water cornbread, catfish, wings and ribs. $ L D p

SOUTHERN RESTAURANT & LOUNGE 301 W. Market St., 6490037. This corner spot that was for many years Deke’s Marketplace Grill has new life. Now, during the day, it is an upscale dining destination, featuring a Southern-inspired menu. In the evening it becomes a lounge with live music and limited menu. $$ D p

SUE'S TOUCH OF COUNTRY 2605 Rockford Ln., 450-5059. Sue’s provides Shively with the kind of “stick to your ribs” food you go to a country/family style restaurant for. Daily Specials, homemade desserts and breakfast served all day. $ B L D

THE BLACK JOCKEYS LOUNGE 630 S. Fourth St., 587-0526. Most recently this downtown space was Encore on 4th. Now, in partnership with the Project to Protect African-American Turf History, Black Jockeys Lounge celebrates the history of Black jockeys. Waitstaff wear jockey-inspired uniforms and the menu features items the jockeys may have ordered themselves: chicken and waffles, jerk chicken, prime rib, fried catfish and bread pudding. $$ Br L p

THE KITCHEN TABLE 522 Happy Hollow Rd., Clermont, KY 3472920. Jim Beam Distillery’s on-site restaurant serves high-quality traditional Kentucky dishes (burgoo, fried catfish, fried chicken) and interesting variations (dick poppers, hot smoked trout). Bourbon balls, of course, are among the dessert choices. $$$ L pf

TINO'S TASTE OF HEAVEN 1800 W. Muhammad Ali Blvd., 3560232. The inheritor of the ex-Sweet Peaches space in the West End, Tino’s has been offering lavish “Soul Food Sunday” spreads (Noon to 4:00 p.m.) in preparation for a resumption of daily business hours. $$ D

V-GRITS 1001 Logan St., 889-6333. Co-owner Kristina Addington’s soulful vegan renditions of southern comfort food have a new, downsized portal at Logan Street Market in Shelby Park, having relocated from Germantown in early 2023. Addington’s former VGrits sister business, Chimera Brewing Company, has closed. $$$ L D p f

VIBES RESTAURANT & ULTRA LOUNGE 1346 River Rd., 5686691. This sleek, chic, eclectic music and food venue is in the former Relish building. Vibes serves bar bites such as burgers and sandwiches, appetizers, loaded hot dogs and entrees like wings, tenders, shrimp and fish at lunch, brunch and dinner. $$ Br L D p

CRAVINGS ALA CARTE 101 S. Fifth St. (National City Tower), 584-6846. This thrifty deli offers a variety of build-your-own sandwiches, a soup-and-salad bar and specialty bars featuring baked potatoes and a monthly ethnic creation. $ L

GOLDEN CORRAL 1402 Cedar St., Clarksville IN. 812-913-7577, 4032 Taylorsville Rd., 883-5700. All you can eat cafeteria style family dining at one price very resonable price these days. If the quantity doesn’t surprise you, the food quality will. Steaks are served beginning at 4 p.m. $ L D

ABOUT TIME BAR AND GRILL 12406 La Grange Rd. At this suburban sports bar and grill you can find casual fare like fried cod, fish and steak tacos and Philly cheesesteaks. The bar serves an extensive cocktail menu, beer and wine. $ L D p f

AMY Z’S PUB 813 Lyndon Ln., 290-7334. A staple in Lyndon for more than a decade, with televised sports, live entertainment, pool tables, and an outdoor patio. Dining options include homemade burgers and old-school comfort food. $ D pf

B-SIDE 1076 E. Washington St., 749-0110. Available as a flexible event venue on the second floor above the Decade restaurant in Butchertown, B-Side also operates under the same management as a free-standing bar and stage on weekends, so named after the “flip” side of pre-digital vinyl 45 rpm records. $$$$ D p

BACKSIDE AT WHISKEY ROW 108 W. Washington St., 6302012. Taking over the space near the Yum! Center that had briefly

held The Hall on Washington, Backside’s menu leans toward American dishes: burgers, chicken sandwiches, honey-butter biscuits and salads. The restaurant is also adding bourbon flights to qualify for a listing on the Urban Bourbon Trail. $$ L D p

BAR AT HOTEL GENEVIEVE 730 E. Market St. (Hotel Genevieve), 586-7049. For afternoon and evening hours, the Hotel Genevieve’s upper floor bar offers libations with light culinary fare inspired by Mediterranean-influenced French street food, as created by Chef Ashleigh Shanti Indoor and outdoor seating come with a panoramic view of the city. $$ D pf

BAXTER’S 942 BAR & GRILL 942 Baxter Ave., 409-9422. Lively music offerings and excellent barbecue have made this Lower Highlands bar and grill a satisfying place to dine. The BBQ comes as pulled chicken, pork and brisket in sandwiches or full dinners. $ D pf

BEEF O’BRADY’S 241 Blankenbaker Pkwy., 254-2322, 5628 Bardstown Rd., 239-2226, 3101 S. Second St., 637-3737, 11324 Preston Hwy., 969-5559, 105 LaFollette Ct., Floyds Knobs IN, 923-1316. If you think your basic sports pub is only suitable for guys guzzling beer, take another look: Beef O’Brady’s puts the “family” in “family sports pub,” offering a wholesome environment. $ L D f

BIG AL’S BEERITAVILLE 1715 Mellwood Ave., 893-4487. Good people, good food, cold beer: The sign out front says it all, and we might add “cool atmosphere” in praise of this small but friendly Butchertown oasis. $ L D pf

BROWNIE’S THE SHED GRILLE & BAR 9900 Linn Station Rd., 326-9830, 826 W. Main St., New Albany IN, 920-0030. Restaurant owner and namesake Keith Brown used to host neighborhood gatherings in a shed at his home. Now he brings the same sociable concept to his two sports pubs, the area’s official homes for Cincinnati Bengals fans. $ L D pf

BUBBA'S 33 4631 Medical Plaza Way, Clarksville IN, 284-5933. The 12th location of the growing chain from the guys at Texas Roadhouse, Bubba’s is a family friendly sports bar with TVs galore

and corn hole boards on the patio. The menu offers chicken with two types of bacon, chili-rubbed salmon, smoked chipotle wings, a spicy habanero burger and pizzas. $$ L D pf

BUD’S TAVERN GOOD FOOD & BARBECUE 4014 Dixie Hwy., 384-9131, 9119 Galene Dr., 409-6066. This well-established Shively tavern has added a second location in Jeffersontown. It’s noted for excellent service and honest bar food that consistently receives high praise. Signature dishes — “gently fried” grouper, burgers (including a Reuben burger), as well as burritos and barbecue — are now available at both locations. $ L D pf

BUNGALOW JOE’S BAR & GRILL 7813 Beulah Church Rd., 9315637. A “family friendly sports bar and grill” in the Fern Creek area boasts 23 HDTVs including a 5- by 7-foot HD projector for 3D football viewing, a game room for kids, and plenty of wings, shrimp, burgers and beer. $$ L D pf

BUZZARD’S ROOST WHISKEY ROW EXPERIENCE 624 W. Main St., 315-8688. An educational downtown sampling and sales venue showcasing expressions of master blender Jason “Bourbons Bistro” Brauner’s award-winning Buzzard’s Roost whiskies and also incorporating classes designed by F&D contributors Susan Reigler and Heather Wibbels. $$$ L D p

DRAKE’S 3939 Shelbyville Rd., 614-7327, 3921 Summit Plaza Dr., 384-3921, 2651 S. Hurstbourne Pkwy., 409-6130, 1520 Veterans Pkwy. Jeffersonville IN, 812-913-5060. Lexington-based Bluegrass Hospitality Group has three local outlets that offer twenty-four craft beers on tap to wash down the traditional pub grub of tacos, ribs and — these days — sushi. Family-friendly by day and a hoppin’ spot at night, with music videos and a DJ. $$

L D pf

DUNDEE TAVERN 2224 Dundee Rd., 458-6637. After a few flips and changes, Dundee Tavern has found its soul again as a neighborhood bar. A lot of beer choices on draft and in bottles, and a comfort food menu that includes wings and fingers, fried pickles, chili, burgers and sandwiches and Tavern Specialties like grilled flat iron steak and southern-fried cod. $$ L D pf

FIRST STRING BAR AND GRILL 5921 New Cut Rd., 366-0049. This South End sports bar offers pizza, baked spaghetti, fried bologna sandwiches and Cajun dry rub chicken wings. $$ L D p

FLANAGAN’S ALE HOUSE 934 Baxter Ave., 585-3700. Gourmet pizzas, hoagies, and an enormous beer selection draw Highlands folks to this cozy neighborhood pub. For a late night pizza (the kitchen’s open until 2 a.m.), it’s one of the best options in the city.

$$ L D pf

GERSTLE’S PLACE 3801 Frankfort Ave., 742-8616. A popular St. Matthews neighborhood tavern since 1924. Although dining is secondary to booze and sports here, the food goes well beyond mere pub grub. $ L D pf

GERTIE’S SPORTS BAR NEXT DOOR 823 E. Market St. (NuLu Marketplace), 785-6800. The owners of Gertie’s Whiskey Bar have opened a sports bar right next door, featuring a Fireball machine and tequila snow cones. Watch games and indulge in“sophisticated hotdogs” and Frito pie, as well as shareable snacks. $$ D p

GERTIE'S WHISKEY BAR 821 E. Market St., 785-6800. Nashville chef (and Louisville native) Matt Bolus has opened a second location of his popular Gertie's Whiskey Bar, hidden away, speakeasy-style, behind Torino's Sandwich Bar; both businesses are part of Nashville-based Red Pebble Hospitality. Bolus has hand-picked 11 single barrel selections to augment the 100+ bottles of whiskey in stock. $$$ D p f

GOODBOUNCE PICKLEBALL YARD 1515 River Shore Dr., 2902730. If pickleball is inevitable, you might as well accompany the exercise with fried pickles, pickle-brined fried chicken, and buildyour-own nachos, bowls and tacos prepared on-site by Chef Ashlee Northington of Happy Belly Bistro. $$ L D pf

GRANVILLE INN 1601 S. Third St., 636-2748. A longtime gathering place for U of L students, faculty and fans, this sturdy redbrick tavern just north of the university campus offers a good variety of bar munchies, sandwiches and simple grilled fare plus pizza. It’s perhaps best known, though, for the signature Granville Burger, widely reputed as one of the best burgers in town. $ L D p

GREAT AMERICAN GRILL 2735 Crittenden Dr. (Hilton Garden Inn), 637-2424. Salads, burgers, pastas and sandwiches are

available for the casual diner; main entrées include New York strip, filet of salmon and more. $ Br D pf

HARBOR AND HOPS 3010 Gottbrath Pkwy., Jeffersonville IN, 748-2622. TIn 2020 the Brown family localized and rebranded their erstwhile franchise operation, emerging with the largest selection of draft beer in Southern Indiana (85 taps) plus draft wines, hard ciders, kombucha and hard seltzer. The hearty pub menu is familiar and comforting – lots of burgers, beer cheese soup, salads and sandwiches, and a limited entree selection. $$$ L D pf

HARRY’S TAPHOUSE & KITCHEN 130 W. Riverside Dr., Jeffersonville IN., 725-1111, 5580 Hwy. 62, Jeffersonville IN, 812-595-1545. Originating as a family-friendly riverside spot with stellar views of the Ohio, Harry’s also has an “inland” location nearer the River Ridge Commerce Center. At both, you can chow down on well-crafted bar food – fried pickles or jalapeño cheese balls; harvest apple salad; a chicken wrap, Philly cheesesteak or grilled bologna sandwich; baby back ribs, or a halfpound burger. $$ L D pf

HELL OR HIGH WATER 112 W. Washington St., 587-3057. The entrance is through Hello Curio, an ostensible arts and crafts gallery. Downstairs is the main bar in a two-story library with a mezzanine floor, looking out onto a small live entertainment area. Craft cocktails are bourbon-focused but not exclusively. There is a small bites menu, but drinks are the center of the “speakeasy” experience. $$ D p

HIGHLANDS BAR & GRILL 2280 Bardstown Rd., 963-5956. Two regular customers of the former Diamond Station have taken over the premises on Bardstown Road, with a “bar food” menu of sandwiches, salads, and burgers. House-made sauces and dressings are derived from venerable family recipes. $$ D pf

HIGHLANDS TAPROOM GRILL 1058 Bardstown Rd., 584-5222. Another nice choice for beer and bar food along the B’town Rd. corridor, but owner Tommy Clemons’ menu includes, but extends beyond, the usual beer cheese, chili and burgers. Look for the crabby patty or the French toast sausage. The pulled pork spring rolls are on their way to becoming legendary. $$ L D pf

HILLCREST TAVERN 3212 Frankfort Ave., 290-6917. Dan Borsch, who runs several Old Louisville spots like Burger Boy Diner and Old Louisville Tavern, has expanded into Clifton with this renovation of a long-time neighborhood watering hole. The menu mirrors that of Old Louisville Tavern, with burgers, sandwiches, appetizers and a few entrée items. A vintage 100-year old bar will anchor the nostalgic ambiance. $$ L D pf

HILLTOP TAVERN 1800 Frankfort Ave., 742-2908. The Skelton brothers (John is an alum of Seviche) have settled in at this prime Clifton location. Their tavern fare is focused on barbecue, with pulled pork and beer-butt chicken specialties, along with hefty sandwiches (their meatloaf is a standout). $ D p

HITCHING POST INN 7314 Fegenbush Ln., 239-4724. In addition to its full bar and beer garden, and lively conversation, the Hitching Post Inn offers an array of pub grub, including burgers, chicken tenders, and sandwiches. $ L D pf

HOOPS GRILL AND SPORTS BAR 6733 Strawberry Ln., 3754667. The name says it all: sports, casual dining and good things to drink all find their natural meeting place at this friendly neighborhood spot that boasts 3 different steak sandwiches, along with pizza, burgers and chicken. $ L D pf

JOHN O’BRYAN’S TAVERN 4123 Flintlock Dr., 449-4940. $ B L D f

KERN’S KORNER 2600 Bardstown Rd., 456-9726. This familyowned tavern, a popular neighborhood pit stop since 1978, offers freshly made ham, chicken salad sandwiches and soups. The hamburgers, though, might be the best unpretentious burgers in town: freshly ground daily, always cooked perfectly, and served on a toasted bun. The chili ranks among the top in the city too. $ L D pf

KHALIL’S 10966 Dixie Hwy., 632-2227. A family sports bar in Valley Station boasts plenty of TVs, including some tabletop TVs in booths. Menu presents the usual bar food suspects — salads, wings, burgers — but the burgers are on pretzel buns. $ L D p

LEGENDS CAFÉ 2602 Charlestown Rd., New Albany IN, (812) 920-0786. This small, family-owned cafe, serves breakfast, lunch

B = Breakfast Br = Brunch L = Lunch D = Dinner

and dinner, with $1 beer every day. Daily specials rotate monthly, and Fridays are a fish-only menu. $ B L D p

LOSERS812 1005 W. Market St., Jeffersonville IN, 812-913-1414. Two local musicians who saw an unfilled market niche for rock and roll in all its many permutations put their money where their chords are, and the result is live music seven days a week, a latenight kitchen, full bar, billiards, a small arcade, and corn hole. The Jeffersonville venue lies in the shadow of the Clark Memorial Bridge. $ L D pf

LOUISVILLE INTERNATIONAL PUB 5343 Mitscher Ave. 3843952. A neighborhood bar with an international focus. Eclectic bar food options cover the globe with dinner and sandwich options like nachos, chili, falafel, poppers, burgers, kabobs, and shawarma.$ L D p

MG'S PRIME TIME CAFÉ 7017 Global Dr., 333-0719. If you find yourself hungry on the far Southwest side of town, this café can satisfy with appetizers like jalapeño poppers or fried pickles, burgers built your way, or an range of sandwich options. $ L D pf

NEAT BOURBON BAR & BOTTLE SHOP 1139 Bardstown Rd., 690-3254. This Highlands vintage Bourbon bar takes advantage of the Kentucky vintage spirits law that allows bar owners to buy, sell and trade on the secondary market. The result is Neat’s focus on old and rare bottles that people have collected over the years and now want to sell or trade. $$ L D p

NEIL & PATTY’S FIRESIDE BAR & GRILL 7611 IN 311, Sellersburg IN, 246-5456. A family owned and operated outpost up the road a piece, long known for their warm and welcoming, down-home atmosphere, has expanded their craft beer selection. The local cognoscenti know they can also find excellent pastas, steaks, seafood, and salads. Homemade soups are created daily. Breakfast served until 2 p.m. $$ Br L D p

NEW DIRECTION BAR & GRILL 2630 Chamberlain Ln., 2438429. $ L D pf

OLD HICKORY INN 1038 Lydia St., 634-3011. John Murrow, long involved with Check’s Café, has re-opened this iconic Germantown bar, setting out to return the troubled property to its historic role as a quintessential neighborhood dive bar. $ L D p

OLD LOUISVILLE TAVERN 1532 S. Fourth St., 409-6281. It’s risen from the ashes, the interior gutted and redone, a new kitchen installed, but the menu is the same as before: top-flight bar grub made from scratch. An expanded beer program with 16 new taps includes a selection of local and craft beers. $$ L D pf

PARLAY 416 W. Muhammad Ali Blvd., 384-4239. $$ D p

PEARL STREET TAPHOUSE 407 Pearl Street, Jeffersonville IN, 285-0890. Located in an historic home that was saved through a preservation grant, this pub has 24 taps with a heavy focus on local breweries, with regional and national choices as well. Food choices range from pizzas to bacon-wrapped dates to corned beef grilled cheese sandwiches. Everything is fresh and nothing is deep-fried. $ L D p f

PINTS&UNION 114 E. Market St., New Albany IN., 913-4647. Beer maven (and F&D contributor) Roger Baylor and partner Joe Phillips have renovated an old neighborhood bar, where the taps dispense familiar quality beers and ales, the bar crafts interesting cocktails and the bottled beer selection skews toward Belgian ales. The small kitchen offers pub-inspired small plates with an Indian accent. $ L D p

PORCH KITCHEN & BAR 280 W. Jefferson St. (Marriott), 6714246. As part of the recent renovation of the Marriott, this all-day restaurant replaces Champions Sports Grill. The name reflects the intention of the new restaurant to be a homey, welcoming downtown spot. Look for American-style comfort foods and a friendly bar. B Br L D pf

RAILYARD BILLIARDS & SPORTS BAR 630 Barret Ave., 6184033. Serious pool players and rabid sports watchers will find common cause amid 4,000 square feet of fun, or put another way, 31 pool tables, three bars with craft beer and cocktails, pub fare, 26 TVs, a covered deck and live music. All this, and Mile Wide Beer Co. is just downstairs, too. $$ L D FB f

RECBAR 10301 Taylorsville Rd., 509-3033, 336 Pearl St., New Albany IN, 670-5234. Family fun is the object here, with games

galore: pool and ping-pong, skeeball, arcade games (for Nintendo, Sega Genesis, Super NES) and card and board games. A full bar and pub-style food, too. $$ L D pf

RED YETI RESTAURANT 256 Spring St., Jeffersonville IN. 2885788. The small brewing system is gone; rotating craft beer taps remain, and the kitchen is as ambitious (and popular) as ever. It’s the little things, like ample street-side seating and a genuinely thoughtful kid’s menu. Appetizers like Goat Cheese Fritters and Truffle Fries lead logically to Buttermilk Fried Chicken, Brisket and a Kentuckiana Hot Brown. $$ L D pf

RIVER CITY DRAFTHOUSE 1574-1/2 Bardstown Rd., 690-5111. Another beer joint along the Bardstown Road corridor boasts more than 20 taps focused on independent, American, craft beer (in sample, half-pint and pint sizes) and several bottled options. Its limited (for now) bar menu has garnered early praise for its wings. $$ L D f

SAINT’S 131 Breckinridge Ln., 891-8883. Almost like two restaurants in one, Saints features both a small, intimate, candlelighted room and a larger, happily boisterous main room with the look and feel of a sports bar. $$ L D pf

SANGRIA BAR AT UNION 125 W. Chestnut St., Jeffersonville IN, 812-725-7778. This colorful and airy weekends-only bar specializing in sangria and sparkling mimosas is freestanding, but shares ownership with the bustling adjacent Union Restaurant & GameYard, just yards from the Big Four Walking Bridge. $$ BL D pf

SEASONED PUB & GRILL 6021 Timber Ridge Dr., 290-6215. A quintessential sports bar with TVs galore and a classic bar menu: beer cheese, tots, onion rings or fries But also strombolis and other hot sandwiches, burgers and wings, of course, and salads. $$ L D p

SERGIO’S WORLD BEERS 1605 Story Ave., 618-2337. Despite minimal signage, Sergio’s Butchertown digs pull in his fans, who dig the quirky website, and the whole aura of haughty mystery. What you really need when you locate the place is a desire to explore Sergio’s world beer inventory, nearing 1000 different brews. $$ D

SHOPBAR 950 Barret Ave., 709-4696. The former gas station has been converted into a small artisanal boutique and welcoming bar with a food truck — FoodShop at the rear. The menu rotates, but recently it included fried white fish, a pork jowl sandwich served on a pretzel bun, and mushroom tostadas. $ Br D pf

SPRING STREET BAR & GRILL 300 S. Spring St. The beloved Irish Hill eatery and watering hole closed in 2020 after a 33 -year run but has been seamlessly revived by the owners of High Horse bar and Darling’s. Wings remain the draw, augmented by sandwiches, soups and salads. $$ L D p

TARTAN HOUSE 1027 E. Main St. Those bars intending to swim against the rising tide of bourbonism are advised to gie it laldy, and so we enthusiastically greet a Scotch specialist in Butchertown, with the city’s largest selection of “that other” whisky, and a cocktail selection to match—or just a wee dram or three for sipping. $$ D p

TAVERN ON FOURTH 427 S. Fourth St. (Fourth Street Live), 5888888. This spacious sports bar adds to the festivities at Fourth Street Live. You will find plenty of games, filling upscale bar food and lots of drink choices at the bar. $$ D pf

THE BACK DOOR 1250 Bardstown Rd. (Mid City Mall), 451-0659 A Louisville legend. You need a bit of perseverance to track down this saloon on the back side of Mid-City Mall. When you do, you will find one of the city’s friendliest pubs, a most eclectic clientele, with a reputation for the best pour of drinks around. Limited bar fare, but solid. But don’t miss out on the chicken wings.$ D pf

THE EARL 109 E. Market St., New Albany IN, 590-2611. This bar offers craft cocktails and upscale bar food such as spicy pimento cheese with pretzel bread, cheese and charcuterie boards, and roasted cauliflower with bleu cheese. $$ D p

THE FOX DEN 3814 Frankfort Ave., 742-0068. Returning to his roots in the restaurant biz, Jared Matthews has revamped the St. Matthews Diamond Billiards space into The Fox Den. Plenty of sports-oriented fun can be found here: Ample big screen TVs, 11 pool and billiard tables, darts and live music, plus a menu of elevated bar food. Open every night till 4am. $$ L D pf

THE KESWICK CLUB 1127 Logan St., 640-2032. A Shelby Park bar and performance venue situated in the legendary former home of the Keswick Democratic Club (from the 1950s an apolitical stage) and much later, Red Top Gourmet Hotdogs. Food trucks (including Red Top’s) and pop-ups provide meals. $$ L D

THE LIBRARY 400 S. Second St., (Omni Hotel), 313-6664. By day, the Library serves coffee, lattes and tea along with freshly baked pastries. By late afternoon, it morphs into a bourbon bar with locally inspired cocktails. $ B L p

THE PALM ROOM 1821 W. Jefferson St., 581-1251. The classic West End entertainment and dining spot is back, with a variety of special nights – Tuesday comedy, Thursday ladies’ night, Sunday brunch and jazz at night. The menu focuses on wings, salads and dinner specials. $$ D p

THE PEARL 1151 Goss Ave., 996-7552. The Pearl aims to be a classic neighborhood pub (not unlike Pauly’s, which it replaces). It also aims to be a spirits-focused hangout, with a bar menu limited to snacks like pickled eggs, country ham and cheese sandwiches and free popcorn or roasted nuts. In the works is a permanent food truck to be parked in the rear to expand food offerings. $$ L D pf

THE SPORTS & SOCIAL CLUB 427 S. Fourth St. (Fourth Street Live), 568-1400. This Cordish-owned spot has four bars — including one that opens out onto the street — plenty of TVs to catch every game, and even a “stadium style sports media room.” Chow down with the usual burgers, sandwiches and wings. $$ L D pf

THE WATER COMPANY 400 S. Second St., (Omni Hotel), 3136664. There is a 3rd-floor rooftop pool at the new Omni Hotel, and this is the bar that goes with it, also offering seasonallyinspired light bites. $$ L D p f

THIRSTY HOUND SPORTS BAR 7207 Fegenbush Ln., 919-7003. This Fern Creek hangout offer all that a sports fan could want: wings and ribs, nachos, potato skins, fried pickles, sandwiches, pork chops and steaks. $$ L D pf

TIM TAM TAVERN 1022 Clarks Ln., 883-0101. Named for the 1958 Kentucky Derby winner, the Schnitzelburg/ Audubon neighborhood bar has a new look and a kitchen that serves bar staples like burgers, fried pickles and cheese curds plus pizza from Danny Mac’s Pizza. (Dan McMahon, owner of Danny Mac’s Pizza, is a partner.) $ L D p f

TIN ROOF 3921 Shelbyville Rd., 895-1914. This Nashville-based chain in the heart of St. Matthews has a split personality: a familyfriendly vibe during the lunch hours; and a rockin’ juke joint at night with live music until 3 a.m. Its menu encompasses everything you expect from bar grub: deep-fried hot dogs, hot wings, quesadillas and salads for the ladies. $ L D pf

TOASTY'S TAVERN 1258 S. Shelby St., 614-7094. An addition to the Germantown bar scene, Toasty’s addresses the needs of late night hungry imbibers with cheeseburgers and breakfast sandwiches, loaded fries, and a vegan hot dog. Signature cocktails include watermelon mint margarita and flavored daiquiris. $ D pf

TROLL PUB UNDER THE BRIDGE 150 W. Washington St., 6184829. On the downslope alongside the Clark Memorial Bridge, a large troll beckons the adventurous into a space excavated out of the lost space in the old whiskey warehouse. The renovation boasts lots of dark, brick-walled spaces, as well as a funky outdoor dining area in the lightwell. The menu offers stacked sandwiches, bison burgers and sweet potato tots, and ribeye steaks. $$ L D pf

ZANZABAR 2100 S. Preston St., 635-9227. An icon of the ’70s bar scene. The stylish tile front has been recreated anew, the arcade is stocked with vintage games and top-flight live music plays late into the night. $ L D pf

location is Oldham Gardens at 6300 Old Lagrange Rd. in Crestwood KY, boasting an acre of indoor and outdoor space at a former garden center. $ D pf

AGAINST THE GRAIN BREWERY 401 E. Main St., 515-0174. Slugger Field once again has a beer-pub. The owners, veterans of the local brewing revival, have worked out an ambitious rotating beer selection and a smokehouse theme for the kitchen, with an emphasis on seasonal dishes. $$ L D pf

AKASHA BREWING COMPANY 909 E. Market St., 742-7770. Rick Stidham brews a full range of craft beers. Akasha is known for variations on a theme of kettle-soured Gose, as well as the scrupulously recreated Fehr’s XL, Louisville’s celebrated preProhibition Pilsner. There is no food, but numerous NuLu eateries are located within carryout and delivery distance. $ D pf

APOCALYPSE BREW WORKS 1612 Mellwood Ave., 742-0090.

Veteran home brewers Leah Dienes, Paul Grignon and Bill Krauth run this brewery in Butchertown, dedicated to fresh craft beer in a space that heats with solar, recycles and reuses materials and grains. Their taproom, dubbed The Fallout Shelter, serves up to 10 of their concoctions. $ f

ATRIUM BREWING 1154 Logan St., 690-3069, 11203 River Beauty Loop, 290-0501. Shelby Park’s exuberant and innovative brewery touches all points on the stylistic map, from Italian Pilsner to Hazy IPA, with renowned fruit-infused sours. Daryk’s food truck provides sandwiches and fries. Atrium’s chic Norton Commons taproom opened in 2023, currently without food (but eateries are nearby). $ L D p f

AWRY BREWING 1025 Barret Ave., 963-5999. This five-barrel brewhouse on the disputed border between the Highlands and Germantown began life as False Idol, alchemized to Chimera (as twinned with the since relocated V-Grits vegan eatery), and now has gone completely “awry,” offering a balanced range of house beers along with nibbles like chicken tenders, street corn, and cheese curds (with varied sauces). $ L D pf

B.J.’S RESTAURANT & BREWHOUSE 7900 Shelbyville Rd.(Oxmoor Center), 326-3850. This Southern California chain arrived east of the Mississippi, including a large and imposing brewhouse at Oxmoor Center. A full range of made-in-Nevada craft beers is dispensed, along with upscale-casual pub grub. $$ L

D p

BLUEGRASS BREWING COMPANY 300 W. Main St., 562-0007. BBC, one of the first, if not the first, craft breweries in town, continues to produce their beers and ales here, and to feed upscale bar food to hardy souls who come downtown for entertainment. The Theater Square outlet at 600 S. 4th St. has been closed since the beginning of the pandemic. We are delisting that outlet and look forward to reinstating that location in the future. $$ L D pf

BUTCHERTOWN BREWING 1860 Mellwood Ave., 437-9407. Small batch brewery and taproom located on the first-floor courtyard of The Mellwood Arts Center, where Andy Cobb has garnered a determined cult following for an array of fruited sours and behemoth-scale stouts like Arise, a boozy 12% barrelconditioned Imperial Stout. No food, but Mellwood’s vendors are nearby. $ D pf

COUNTRY BOY BREWING 400 S. Second St. (Omni Hotel). At its street-level Falls City Market, the Omni Louisville brings together food and drink purveyors for hotel guests and locals alike. Country Boy Brewing’s (Lexington KY) first Louisville taproom pours house beers (Cougar Bait, Shotgun Wedding, Cliff Jumper) and bourbon, and slings pizza, subs, wings, and salads. $$ L D pf

DONUM DEI BREWERY 3211 Grant Line Rd., New Albany IN, 590-2478. Owner Rick Otey maintains that beer is a gift from god, hence the name of his craft brewery. The interior is starkly Scandinavian modern. A distilling permit has made it the area’s first “brewstillery.” $ L D p

FALLS CITY TAPROOM 901 E. Liberty St., 257-7147. This historic brand that was first brewed in 1905 has been revived (2010) and re-imagined as a modern craft beer. Now you can sip on their offerings at their new taproom and beer garden operating just east of downtown where Phoenix Hill and NuLu merge. $$ L D pf

FISTFUL OF ALE 2708 Paoli Pk., New Albany IN, 557-0226. The bar attached to A Fistful of Tacos offers 20 or so taps of a wide variety of “strong-flavored” craft beers such as IPAs, stouts and porters, and unusual lagers. $$ D pf

FLOYD COUNTY BREWING CO. 129 W. Main St., New Albany IN, (470) 588-2337. Walk in this new brewpub and you will find what looks like a medieval banquet hall, but scaled down to a Yorkshire public house. Brewer Jeff Coe’s repertoire includes Braun Jovi (Brown Ale), Hefe’ns Gate Hefeweizen and Vlad’s India Pale Ale, which complement perfectly menu items like fish and chips and oversized turkey legs. $ L D

GALLANT FOX BREWING 2132 Frankfort Ave., 822-1988. Located in that odd Clifton intersection of Frankfort Ave., New Main St. and the railroad tracks, this brewery concocts things like blood orange blonde ale, Space Force IPA and mango-guava American pale ale. Ten guest taps feature regional brews. $$ D pf

GOODWOOD BREWING + SPIRITS 636 E. Main St., 584-2739. Located at “The Brewery Corner of Main & Clay,” where beer has been brewed continuously since 1997, Goodwood is Louisville’s biggest brewer by volume, hosting a taproom and BBQ-specialty kitchen. Goodwood’s Bourbon Barrel Stout is a style perfectly attuned to Louisville. $$ L D p

GORDON BIERSCH BREWERY RESTAURANT 400 S. Fourth St., 589-8935. The growing national brewery and restaurant chain has become an anchor at the corner location at 4th and Liberty, brewing their characteristic German-style bottomfermented lagers, Hefeweizen, bocks, pilsners and Schwarzbiers. The large menu offers the usual pub-grub, but touted as fresh, seasonal and made on the premises. $$$ Br L D pf

GRAVELY BREWING CO. 514 Baxter Ave., 822-3202. The musically-themed taproom is adjacent to an outbuilding from the legendary Phoenix Hill Brewery; the old subterranean lagering cellars lie directly beneath. Beer styles rotate, including Sprockets (a “dry” Pils) and Debaser, a hazy IPA. The brewery’s on-site food partner is Li’l Toasty’s Food Truck, an offshoot of Toasty’s Tavern, with sandwiches (including vegan options), sausages and sides. $ L D pf

GREAT FLOOD BREWING CO. 2120 Bardstown Rd, 208-0882, 12717 Shelbyville Rd., 208-0882. The original Douglass Loop location is just a taproom, with no food service. The Middletown taproom occupies a former Wick’s Pizza complete with a kitchen that offers pizza and other pub fare made on site. $$ L D pf

HI-WIRE BREWING 642 Baxter Ave., 717-4500. This Ashevillebased brewery has opened its first out-of-state operation in the Lower Highlands. The bar has 21 taps of Hi-Wire beer, from a variety of IPAs to seasonal brews such as S’more porter to specialties such as honey lager and chocolate macaroon stout. Family-friendly activities on offer include table tennis, foosball, and shuffleboard. $ L D p f

HOLSOPPPLE BREWING 8023 Catherine Ln., 708-1902. Rustic, family-friendly Lyndon taproom owned and operated by a husband and wife team. Holsopple’s IPAs are highly rated, although blueberries, toasted hemp seeds and cinnamon have been used to flavor a range of styles. Twinspire Pizza bakes onsite. $ D pf

3RD TURN BREWING 10408 Watterson Tr., 482-3373. Jeffersontown’s first brewery inhabits a repurposed 150-year-old church building, and offers an ever-changing roster of beer styles. Guests are welcome to bring their own food. 3rd Turn’s second

EPIPHANY BARREL HOUSE 1525 Highland Ave., 384-5758. Craft brewing on site has been delayed (its inception TBA), but the establishment is open and slinging farm-to-bar craft cocktails, bourbon, tequila and mezcal, with guest craft beers from local breweries and bar snacks (Froggy’s caramel popcorn, Red Hog salami, Kenny’s cheese spread). $$ L D pf

HOMETOWN BREWING CO. 4041 Preston Hwy., 363-4880. Tom Brown, partner in the Hometown Pizza chain, and high school friend Mark Allgeier, owner of the now-closed Cumberland Brewery, have opened this craft brewery in the space where Brown has stored his car collection, which inspire the names of his beers. His goal is to make craft beer more accessible in small towns out in the state, where Hometown Pizza has 18 scattered locations. $$$ L D pf

KYROS BREWING COMPANY 2425 Portland Ave. Three couples who bonded over homebrewing during the pandemic have joined forces and ramped up their fermenters to open this small brewery,

taproom and beer garden in Portland, without food, but stressing a family-friendly atmosphere. $$ D pf

MILE WIDE BEER COMPANY 636 Barret Ave., 409-8139. Mile Wide’s reputation as the Hazy/New England-style IPA champions of Louisville is both deserved and slightly ironic, considering brewer/co-owner Kyle Tavares’ brewing education in Bavaria. His lagers are great, too. Tasty Neapolitan-style pizza is served by Mac’s at Mile Wide. $$ L D p

MONNIK BEER CO. 1036 E. Burnett St., 742-6564. This popular Germantown microbrewery offers Euro-pub inspired menu includes three kinds of double-fried fries, pork and currant pie, and several burgers. Frequently changing guest taps join the house brews of Mild George and King George (British brown ales), His Dark Materials (stout) and Hauck’s American pilsner. $$ L D pf

NEW ALBANIAN BREWING COMPANY 3312 Plaza Dr., New Albany IN, 812-944-2577. NABC dates to 2002 and is the 9tholdest Hoosier brewery in continuous operation, with two dining areas serving locally renowned pizza and pasta (see the restaurant listing under “pizza”), a games arcade, guest taps, and perennial house beers like Community Dark and Elector Ale. $$ L D p

NOBLE FUNK BREWERY 922 S. Second St., 755-2739. Louisville's newest brewery is in the massive former Old Louisville Krogers building. The 25-tap brewery also has a short wine and cocktail selection. The brewery’s sister concept, Noble Hearth Pizza, serves specials like "Date Night," topped with dates, bacon, spinach and spicy aioli, and "Pollo Diablo,” topped with house-made chicken sausage, jalapeños and spicy sauce. $$ D pf

OLD LOUISVILLE BREWERY 625 W. Magnolia Ave., 365-4886. Established in 2016 in an extensively remodeled historic structure, Old Louisville Brewery functions as a Cheers-level neighborhood hangout where the regulars have yet to meet a stranger. There’s an eclectic selection of house beers, both traditional and experimental, but no food. $ D pf

OUR LADY OF PERPETUAL HOPS 300 Foundation Ct., New Albany IN. This brewery offers 12 taps (currently 8 house and 4 guest taps), as well as plenty of space for playing games like cornhole, darts, Jenga; pool, and video golf. If you work up an appetite, food trucks will tend your hunger on Friday and Saturday nights. $$ D

PIVOT BREWING COMPANY 1753 Bardstown Rd., 953-4001. This Louisville satellite taproom of Pivot Brewing plans to open in September, next door to the Purrfect Day Cat Cafe. The brewery/cidery, which is a signatory to the Brewers’ Climate Declaration, will bring its beers, ciders and commitment to community outreach initiatives to this location from a solarpowered home base in Lexington, Kentucky. $

PUBLIC HOUSE BY AGAINST THE GRAIN 1576 Bardstown Rd., 409-9866. After almost 20 years of fine craft brewing, Cumberland Brews founder Mark Allgeier has passed the taps over to the guys at Against the Grain, who have redubbed the popular Highlands space the Public House. All the taps serve ATG brews (to-go growlers are available). The menu features pub grub with a twist, including burgers, paninis, pimento cheese balls and French onion soup. Brunches promise to be destination weekend events. $$ Br L D pf

SHIPPINGPORT BREWING CO. 1221 W. Main St. 690-2002. Owner and brewer Amelia Pillow located her new brewery in Portland to encourage beer drinkers to venture beyond their westof-9th-Street comfort zone. Her first brewing efforts include an American IPA, an oaked Helles Bock, a Belgian IPA and an Imperial / Double Coffee stout, among others. The food menu is geared to panini-style sandwiches and vegetable side dishes. $ L D p

TEN20 CRAFT BREWERY 1020 E. Washington St., 290-6820, 11505 Park Rd., 384-8714, 2200 Bardstown Rd., 290-0187. From its sprawling multi-level ziggurat of a brewery complex in Butchertown, TEN20 has already established two satellite taprooms (Anchorage and the Dundee Loop). Veteran brewer Larry Horwitz brews a range of lagers and ales to an unfailingly high standard of quality. $$ L D p f

TURNSTATION BREWING COMPANY 10601 Worthington Ln. (Glenn Oaks Country Club), 234-1620. Refashioning the former Oldham County Brewing premises at Glen Oaks Golf Club, owner

Brad Conrad has recruited brewhouse legend Leah Dienes, brewer/owner at Apocalypse Brew Works, to create golfingfriendly (read: low ABV) beers. It’s a taproom only, but food is available through the country club. $$ D pf

UPLAND BREWING CO. 707 W. Riverside Dr., Jeffersonville IN, (812) 750-1234. This Hoosier brewing operation has opened a southern outlet on the Ohio River, taking over the former Buckhead’s space, with its extensive pet-friendly patio overlooking the Louisville skyline. A full range of craft beer styles is on offer, along with a menu of hearty bar-food standards — pizza, sandwiches, burgers, wings, bison meatballs and mussels.

$$ Br L D p f

WEST SIXTH NULU 817 E. Market St., 234-4733. West Sixth Brewing's (Lexington KY) spacious local taproom in NuLu Marketplace includes a small brewery, private event space and open-air courtyard. The Galley is West Sixth’s house kitchen, utilizing window service to vend Central American-influenced tacos, nachos, sliders, wings and more. $ L D p f

WILD HOPS BOURBON BAR & LOUNGE 1001 Logan St. (Logan Street Market), 384-2001. The name speaks to the range of offerings at this bar inside the Logan Street Market. The on-site brewery crafts its own beer, and there is an extensive cocktail menu and a large selection of bourbons and other whiskeys. $$ B

seasonal buffet offerings have fans returning show after show. $$$ L D p

HOWL AT THE MOON 434 S. Fourth St. (Fourth Street Live), 5629400. What’ll they think of next? How about a nightclub featuring a “dueling” piano bar with two pianos and a sing-along concept? You’ll find this 4,000-square-foot club at Fourth Street Live on the ground level. $ D pf

JOE HUBER FAMILY FARM & RESTAURANT 2421 Scottsville Rd., Starlight IN, 923-5255. A pleasant 20-minute drive from downtown Louisville, Huber’s has built a solid reputation for simple farm fare that’s well-made, fresh and good. Some of the produce is grown on the premises in season. $$$ L D pf

MAIN EVENT BAR & GRILL 12500 Sycamore Station Pl., 2405555. This Dallas-based chain offers plenty of fun: bowling, laser tag, a high ropes course, billiards, video games — along with pizzas, sandwiches, full dinners and a full bar. $$ L D p

MESA 216 Pearl St., New Albany IN, 725-7691. Mesa calls itself a “collaborative kitchen-classroom,” in which local established and aspiring chefs offer cooking demonstrations and food prep advice for a small audience, who will then eat what the chefs prepare before them. There is also a boutique selling high-end cookware and food products. $$ D p

DAVE & BUSTER'S 5000 Shelbyville Rd., (Mall St. Matthews), 963-0940. Fun galore with arcade, billiards, sports TVs, and a 16 page menu with surprising options for every special diet like flavorful lettuce wraps, the Impossible Burger and full entrees like steaks or salmon plus expected bar fare: nachos, sliders and wings. Desserts, beers and festive cocktails of impressive size, too.

$$ L D p

DERBY DINNER PLAYHOUSE 525 Marriott Dr., Clarksville IN, 288-8281. The play’s the thing at Derby Dinner, Louisville’s longrunning entry in the dinner-theater sweepstakes. The expansive

MULLIGAN'S AT GLENMARY 10200 Glenmary Farm Dr. As one facet of redeveloping the former Glenmary Country Club grounds, veteran restaurateur Ernesto “I Love Tacos” Rivera has teamed with project developer Chris Thieneman on this sports bar with chef-driven bar food inside the clubhouse. Outside, there is pickle ball, corn hole, ping pong and trash can beer pong (yes, it’s real); a putting green and driving range will arrive during phase two.$$ L D pf

MY OLD KENTUCKY DINNER TRAIN 602 N. Third St., Bardstown KY, (502) 348-7300. Talk about a nostalgia trip: My Old Kentucky Dinner Train offers a four-course meal during a two-hour voyage along scenic Kentucky railroad tracks near Bardstown in vintage 1940s-era dining cars. Reservations are strongly recommended. $$$$ L D p

OVRDRIVE GAMES 112 W. Jefferson St., 653-5853. Plenty of ways to have fun here: virtual reality car racing, ax throwing, rage rooms (where you can destroy TVs and home appliances), and immersive VR games. The food and beverages aren’t virtual though: made-to-order pizza, wings and appetizers, and a selfpour tap wall featuring 15 beers and 6 pre-mixed cocktail choices.

$$ L D p

PIN + PROOF 400 S. Second St., (Omni Hotel), 313-6664. The Omni’s bar has a cool angle. There are four bowling lanes, as well as hors d’oeuvres to enjoy in the “the opulent and mysterious atmosphere." $ D p

THE GOAT 700 Landis Ridge Dr., 791-8325. Ohio-based LC Lifestyle Communities operates this small chain of unusually named upscale-casual restaurants. Enjoy Italian pizza rolls, stuffed potatoes, salads, “double-grind” burgers, wings, pizza, wraps and craft beer on the expansive deck or around the community pool, or join one of the competitive leagues in euchre, corn hole or volleyball. $$ L D pf

UNION RESTAURANT & GAMEYARD 115 W. Chestnut St., Jeffersonville IN, 590-1285. Those wanting more fun as well as some food after strolling across the Big Four bridge can find both here, near the bridge’s Indiana-side off-ramp. Burgers, of course, and brisket, pork belly and brined chicken breast sandwiches. After eating, play iceless curling, four-way volleyball, cornhole or ping-pong. $$ L D pf

ABYSSINIA 554 S. Fifth St., 384-8347. This downtown Ethiopian restaurant has gained many fans with its variety of hearty stews, known as “wots,” and interesting vegetarian choices, with large portions and reasonable prices. $ L D

ADDIS ABABA ETHIOPIAN BAR & RESTAURANT 4750 Bardstown Rd., 384-6296. This modest little place joins other ethnic eating spots in the Buechel area. The menu includes a wide variety of richly seasoned Ethiopian fare including the national dish doro wat (a berbere-spiced chicken and egg stew) and many vegetarian options too. $$ B L D

AFROKANZA LOUNGE 1578 Bardstown Rd., 379-5734. This Afro/Caribbean/soul food fusion restaurant and nightclub brings a new vibe to Bardstown Rd.’s restaurant row. Drinking and dancing till 4 am, with menu items like grilled red snapper and rice with peanut sauce to keep those late-night partiers fueled. $$ D p

FA & ADA AFRICAN CUISINE 4806 Bardstown Rd., 777-7100. Senegalese cuisine represents a mélange of influences, African as well as European, and this small family-owned eatery features an enticing selection of grilled chicken, lamb and tilapia; beef and fish pie; and plassas, a lamb and spinach stew. $$ L D

FUNMI’S AFRICAN RESTAURANT 3028 Bardstown Rd., 4545009. Funmi’s offers a range of dishes from North and Central African cultures. Sample goat in a soup or a thick stew. Try soya, a West African shish kebab with a spicy peanut rub or moin-moin, a savory bean cake or lablabi, a Tunisian chickpea soup. $$ L D

IMANKA RESTAURANT 737 S. Eighth St., (International Mall) 210-7503. Somali immigrant entrepreneur Mohamed Abbi Abdalla and his family serve their native cuisine at the International Mall. Suggested dishes include chicken suqaar (a chicken stew-like dish) or goat seasoned with onions and green peppers. $$ L D

QUEEN OF SHEBA 2804 Taylorsville Rd., 459-6301. This authentic Ethiopian restaurant offers a wide selection of intriguing dishes, including a variety of vegetarian selections as well as the traditional beef and chicken specialties. Ethiopian fare is made for sharing and eating with the fingers, but they’ll gladly make forks available for the finicky. $ L D

SENEGAMBIA AFRICAN RESTAURANT 4109 Bardstown Rd., 491-3152. $$ L D

WOLOGISI RESTAURANT 3707 Klondike Ln., 883-0054. The space that was Alwatan is now a Liberian restaurant (goat soup; torborgee, a bean stew; palm butter with fufu) that also tempts American tastes with items like Philly cheesesteak and gyros, as well. $$ L D

888 GREAT WALL 9464 Brownsboro Rd., 425-2811. Strip mall Chinese food is an accurate description of what to expect here. Locals from the neighborhood have said good things about the garlic chicken and their crab Rangoon. $ L D

A TASTE OF CHINA 1167 S. Fourth St., 585-5582, 8105 Lagrange Rd., 327-6863. $ L D

ASIAN BUFFET 3813 Charlestown Rd., New Albany IN, 945-1888. Competent cookery and careful management ensures food offerings here stay fresh and hot. The name remains the same, but service is now cafeteria style, not self-serve buffet, a change done with customer health in mind. $ L D

ASIAN WOK 2235 Frankfort Ave., 822-3385. This pan-Asian spot offers a very large selection of Chinese & Japanese dishes in the stir-fried, hibachi-grilled and sushi categories. A lot of familiar things — Kung Pao chicken, pepper steak with onion, veggie fried rice, rainbow roll, hibachi steak, and so on. $$ L D

AUGUST MOON 2269 Lexington Rd., 456-6569. Housed in a soaring, open space with a Zen master’s style, consistent commitment from the kitchen makes it a top spot for Asian fare. A lovely patio at the rear affords a pleasant al fresco dining experience. $$$

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CHEER KING STAR 231 S. Fifth St., 587-8686. Just what downtown needed — a Chinese buffet for quick lunches. Mostly the familiar, a mix of Cantonese, Szechuan and Hunan choices for those who need a little spice to fire them up to get back to work

$ L D

CHINA 1 123 Breckinridge Ln., 897-6511. $ L D

CHINA 1 8105 Lagrange Rd., 327-6863. $ L D

CHINA BISTRO 234 W. Broadway, 583-8988. $ L D

CHINA BUFFET 706 E. Lewis & Clark Pkwy., Clarksville IN, 2888989. Chinese buffets are ubiquitous, but this one is squarely in the upper range. Regularly refreshed steam tables, attentively fried rice, and properly spicy General Tso’s Chicken raise it above the other places typical of the genre. $ L D

CHINA CAFÉ 8625 Preston Hwy., 969-9222, 9246 Westport Rd., 425-1818. $ L D

CHINA CASTLE 7420 Third Street Rd., 367-4272. $ L D

CHINA CHEF 7813 Beulah Church Rd., 384-5322. Pretty standard Chinese choices can be found at this new store in the South End. Eat in or carry out. $ L D

CHINA COAST 4952 Manslick Rd., 363-4259. $ L D

CHINA DRAGON 8507 Terry Rd., 995-9897. The far southwest corner of the city can get its Chinese table hot food fix here. $ L D

CHINA GARDEN 7309 Preston Hwy., 968-4672. A busy restaurant with the double pleasure of Chinese and American menu items. $ L D

CHINA KING 3830 Ruckriegel Pkwy., 240-0500. $ L D

CHINA STAR 291 N. Hubbards Ln., 896-1818. $ L D

CHINA TASTE 135 Quartermaster Ct., Jeffersonville IN, 284-5580. $ L D

CHONG GARDEN 10341 Dixie Hwy., 935-1628, 6445 Bardstown Rd., 231-0393. $ L D

CHOPSTICKS HOUSE 2112 W. Broadway, 772-3231. Fans of this somewhat funky Chinese place post positive notices about the quality of its food. No strange Asian dishes here, just familiar Chinese hot table fare that Americans recognize. $ L D

CHUNG KING PALACE 110 E. Market St., 584-8880. $ L D

DOUBLE DRAGON 1255 Goss Ave., 635-5656, 2600 W. Broadway, 778-2573. Every neighborhood seems to need a Chinese steam table outlet serving up Asian dishes familiar to Americans. Double Dragon does that job for its neighborhoods. $ L D

DOUBLE DRAGON II 12480 LaGrange Rd., 241-7766, 6832 Bardstown Rd., 231-3973, 3135 S. Second St., 367-6668, 5222 Dixie Hwy., 448-1988. $ L D

DOUBLE DRAGON 9 9501 Taylorsville Rd., 267-5353.$ L D

DRAGON CAFÉ 13206 W. U.S. Hwy. 42, 228-1885. This Prospectarea Chinese restaurants offers many familiar dishes. East End fans say the service is quick and the food above-average tasty. $ L D

DRAGON CITY 6413 Greenwood Rd., 935-6111. It used to be First Wok. It still is a strip mall Chinese-American place with a standard menu of crab Rangoon, fried rice, lo mein dishes, and a wide variety of stir-fries. $ L D

EAST STAR BUFFET 161 Outer Loop, 368-2868. $$ L D

FIRST WOK 3967 Seventh Street Rd., 448-0588. $ L D

GOLDEN BUDDHA 8000 Preston Hwy., 968-7700. $ L D

GOLDEN STAR CHINESE RESTAURANT 3458 Taylor Blvd., 368-1833. $ L D

GREAT WALL 1977 Brownsboro Rd., 891-8881. This Clifton restaurant ranks high up in the fast-food Chinese pack. Offering steaming-hot, competently prepared and flavorful dishes. $ L D

GREEN TEA CHINESE RESTAURANT 2206 State St., New Albany IN, 812-924-7780. Noted locally for its fresh vegetables, mei fun (rice noodles, particularly Singapore-style) and sizeable tofu portions, Green Tea does a brisk carry-out trade from its shop on State Street near the hospital and I-265 interchange. $ L D

HAPPY CHINA 9106 Taylorsville Rd., 493-1001. $ L D

HAPPY DRAGON 12613 Taylorsville Rd., 297-8788. You guessed it: a good, go-to standard pan-China family-style restaurant in Jeffersontown that’s always there when you’re tired of cooking dinner for the clan. $ L D

HIBACHI BUFFET 5372 Dixie Hwy., 449-8688. This far South Louisville Asian buffet gets strong positives from locals who appreciate its cleanliness, its range of choices (including hibachi grilled meats to order and sushi) and a buffet bar that is kept freshly loaded. $ L D p

HIBACHI SUSHI BUFFET 5729 Preston Hwy., 969-3788. Capitalizing on two seemingly persistent trends in American dining, this hot table place offers standard Chinese buffet dishes, and standard sushi choices. Cashew chicken, shrimp with garlic sauce, Dancing Dragon roll, spring and summer maki — it is all here. $$ L D

HING WANG CHINESE RESTAURANT 2123 E. Spring St. New Albany IN, 812-542-2728. No one in New Albany can remember exactly when the unassuming Hing Wang was launched in a strip mall on the east side of town; perhaps it dates to the advent of home video, but in truth, probably around 2002. The carry-out Chinese dishes (primarily standard Cantonese fare) have been flying out the door ever since. $ L D

HONG KONG FAST FOOD 5312 S. Third St., 367-8828. One of the many international eateries in Iroquois Manor, this fast-food Chinese spot offers Cantonese standards hot and fast and inexpensively. Check out the daily specials for an occasional intriguing item. $ L D

JADE PALACE 1109 Herr Ln., 425-9878. Jade Palace offers familiar Chinese food choices, as well as a long list of Chef’s Specials, with names in Chinese characters as well as English (a sure sign you are in for authentic Chinese fare). Dim sum is offered daily, but on weekends it is served from a traditional rolling cart. $$ Br L D p

JASMINE 13823 English Villa Dr., 244-8896. Like many Chinese restaurants, Jasmine is in a strip mall, but this is not just another hot table stir fry joint. There is an American menu, but those in the know will ask for the 14-page Szechuan menu, featuring such interesting things as pig ear in sesame oil, hot and spicy intestines, spicy diced rabbit foot, frog legs, beef maw and tendon Szechuan style — one of the most popular choices, the manager said. $ L D p

JASMINE ASIAN BISTRO 2420 Lime Kiln Ln., 618-3000. The owners of Jasmine Essential Chinese on English Villa Dr. have gone more upscale with this bistro-style location. Expect the same authentic Chengdu-style Sichuan cuisine (be adventurous!) and well-executed Americanized dishes, sushi and other offerings. $$ L D p

JOY LUCK 1285 Bardstown Rd., 238-3070, 9850 Von Allmen Ct., 618-1601. This fine Asian restaurant across from Mid-City Mall has opened a suburhan site too. Both serve familiar Chinese

B = Breakfast Br = Brunch L = Lunch D = Dinner

dishes very well done, as well as authentic Taiwanese offerings. Duck dishes are cooked in three different styles — Cantonese, Taiwanese and Beijing. $$ L D pf

JUMBO BUFFET 2731 S. Hurstbourne Pkwy., 742-8550. Housed in a good-looking dining room, high on Chinatown-style glitz and glitter, Jumbo offers a standard all-you-can-eat Chinese buffet, with a larger-than-average selection of American dishes for those who want something less exotic. $$ L D

LING LING 10476 Shelbyville Rd., 245-2100. Modern and efficient in its East End shopping center location, Ling Ling is a cut above fast-food Chinese; better yet, it adds a few Vietnamese dishes to the bill of fare. $$ L D

LIU’S GARDEN 11517 Shelbyville Rd., 244-9898. Small but charming, with white tablecloths and soft Chinese music, familyrun Liu’s gains our approval with fresh, competent cookery and courteous, friendly service that makes you feel like you’re visiting a Chinese family at their home. $$ L D

ONION RESTAURANT TEA HOUSE 4211 Charlestown Rd., New Albany IN, 981-0188. Masterful Chinese and Japanese cuisine (including magnificent hotpots, donburi dishes, and woodenbucket steamed rice) set this airy restaurant apart from the horde of other Asian spots. $ L D f

ORIENTAL CAFÉ 3360 Hikes Ln., 451-0077. $ L D

ORIENTAL HOUSE 4302 Shelbyville Rd., 897-1017. New owners continue the tradition at this long-standing St. Matthews restaurant, featuring both traditional Chinese-American and now, authentic Cantonese, menus. $ L D p

ORIENTAL STAR 4212 Bishop Ln., 452-9898. A long-time area favorite in this heavy traffic lunch area. This establishment is quite good with Lo Mein Noodles, and Sweet and Sour Chicken. $ L D

PANDA EXPRESS 1075 Veterans Pkwy., Clarksville IN 288-0774, 1232 S. Hurstbourne Pkwy., 326-8430, 13311 Shelbyville Rd., 489-3980, 10600 Westport Rd., 425-1678. The Pentagon even has one of the 1500+ outlets of the nation’s largest Chinese fast food chains, and now we have four. Moderately priced chow such as orange chicken, Beijing beef, SweetFire chicken breast and honey walnut shrimp fill the menu. $ L D

RED SUN CHINESE RESTAURANT 3437 Breckinridge Ln., 4997788. $ L D

RICE BOX 6810 Southside Dr., 380-2209. This typical Chinese hot table provides South End residents with the kind of Chinese food you would expect at budget prices. $ L D

SICHUAN GARDEN 9850 Linn Station Rd., 426-6767. Another Asian restaurant that has stood the test of time, Sichuan Garden offers high-end Chinatown style and well-made dishes, plus a few Thai specialties to spice up the bill of fare. $ L D

TEA STATION CHINESE BISTRO 9422 Norton Commons Blvd., 423-1202. This comfortable, sit-down Chinese restaurant has a large and eclectic menu, with lots of spicy dishes and daily double shot specials at the inviting bar. Now offering delivery to Norton Commons and adjacent suburbia. $$ L D p

YEN CHING 1850 S. Hurstbourne Pkwy., 491-3581. $ L D

YOKI BUFFET 1700 Alliant Ave., 267-2277. A Chinese foodoriented buffet, with sushi as well, offers more options near the Jeffersontown Industrial Park along the Blankenbaker Rd. corridor. $$ L D

ARATA SUSHI 9207 U.S. 42, 409-4880. Arata is a dedicated sushi place, with only a few items that fall outside of the maki, nigri and sashimi offerings. The elegant modern interior, and the commitment to the freshest ingredients have been drawing in fans from beyond the East End. $$ L D p

ASAHI JAPANESE 3701 Lexington Rd., 895-1130. This small room in St. Matthews houses a neighborhood sushi spot that also serves grilled dishes and tempura. $ L D

ASIANA SUSHI 6435 Bardstown Rd., 614-7244. This ambitious Asian restaurant in Fern Creek offers an extensive sushi selection, hibachi meals, various noodle choices and even a few Korean dishes such as bulgoki and bi bim bap. $$ L D p

BENTO ASIAN KITCHEN + SUSHI 12951 Shelbyville Rd., 8221202. Order from an assortment of teriyaki or fried bento boxes, rice or noodle bowls, poke bowls or sushi and sashimi at this ambitious Middletown newcomer. $$ L D p f

BLUE BAY SEAFOOD & SUSHI 4322 Poplar Level Rd., 919-8994. The owners of the defunct Hibachi Sushi Buffet and Ville Chicken restaurants have combined elements of their previous menus in South Louisville, offering seafood by the pound, seafood combo dinners, chicken wings, hibachi rice, sushi and even sushi tacos. $$ L D f

DAISUKI SUSHI 1001 Logan St. (Logan Street Market), 4342395, 1604 Bardstown Rd., 434-2395. The original location in Logan Street Market has been joined by a sit-down venue (with bar and expanded menu) in the Highlands. At both, owner and Thailand native Nattaya Reznicek has all the rolls (try the Heart Attack), spicing the proceedings with touches of home, like red curry. $ L D p

DRAGON KING’S DAUGHTER 1534 Bardstown Rd., 6322444, 129 W. Market St., New Albany IN, 725-8600. Founder Toki Masubuchi’s eclectic flair for culinary fusion is simultaneously adventurous and rooted in tradition, and with the original Louisville DKD’s move to much larger digs in the Highlands at the former Café Mimosa, her forever creative tacos, bibimbap, quesadillas and sushi rolls have space to

breathe. A full bar boast s numerous cocktail, craft beer and sake selections. $$ L D pf

ENSO 1756 Frankfort Ave., 384-7931. Meaning “full circle,” it’s a fresh blend of traditions from Chef Lawrence Weeks and the team at North of Bourbon, who combine Japanese techniques and influences with Southern ingredients, and build on a shared legacy of hospitality characterizing both influences). For instance, consider yakitori (skewers) with specially prepared okra instead of chicken. $$$ D pf

FUJI ASIAN BISTRO 6801 Dixie Hwy., 937-0488. $$ L D p

FUJI JAPANESE STEAKHOUSE 3576 Springhurst Blvd., 3391978. Part of the fun of sitting at the sushi bar is that you get to watch the chef at work. Put in your order, then sit back and sip your tea while the artist creates edible delights. This suburban sushi bar does the job well. $$ L D p f

GINZA ASIAN BISTRO 9420 Shelbyville Rd., 749-8878. A onestop Asian restaurant. Choose to eat from the Chinese, Japanese or Thai kitchen, or sidle up to the sushi bar for all manner of vegetarian or fish-focused rolls, or sushi combos that include miso soup and salad. A la carte sushi entrées too. $$ L D p

HEART & SOY 1216 Bardstown Rd., 452-6678. To the left is Roots, a sit-down restaurant. To the right is Heart & Soy, serving vegetarian “street food,” and entertaining passers-by with a glasswalled tofu-making room. State-of-the-art equipment from Taiwan transforms organic soy beans from Ohio into soy milk and then coagulates and presses it into tofu as you watch. $ L D

HIKO A MON SUSHI BAR 1115 Herr Ln., 365-1651. Japanesetrained chef Norihiko Nakanashi brings his skills to this sushi bar and Japanese grill in Westport Village. In addition to fine dining at the bar or in traditional Japanese dining rooms, Hiko A Mon offers sushi-grade fish from a small fish market. $$$ L D p

JUNO JAPANESE RESTAURANT 5406 Antle Dr., 409-7094, 4110 Hampton Lake Way, 632-2777. A wide-ranging menu of Japanese options make these two restaurants interesting destinations. Diners have plenty of sushi options, as well as hibachi dinners,

SARAP FILIPINO EATERY 712 Brent St. (The Village Market). Filipino cuisine is under-represented in Louisville, and Sarap’s lumpia, pancit, adobo and other dishes are a welcome corrective, along with a weekend-only silog (garlic fried rice and egg) brunch. $$ L D pf

AJI SUSHI AND ASIAN CUISINE 5610 Outer Loop, 618-1781. Okolona area residents can now get their sushi fix. The extensive menu offerings include egg rolls, salads and soups, noodle, rice and curry dishes, and tempura, as well as a large variety of raw and cooked sushi preparations. $ L D p

yakisoba, udon and ramen noodle dishes, tonkatsu and tempura. $$ L

KABUKI HIBACHI & RAMEN 2784 Meijer Rd., Jeffersonville IN, (812) 590-3430, 253 Spring St. Jeffersonville IN, 812-924-7197, 5170 Charlestown Rd., New Albany IN, 812-924-7324. A full range of Japanese dishes include sashimi and sushi, hibachi grilled meats and seafood, ramen, bento boxes and seaweed salad. Kabuki’s third area location in downtown Jeffersonville offers expanded seating and an anime motif. $$ L D FB$$ L D p

KANSAI JAPANESE STEAKHOUSE 1370 Veterans Pkwy., Clarksville IN, 218-9538, 1850 S. Hurstbourne Pkwy., 618-1870. Traditional Japanese dishes and sushi are available here, but like most Japanese Steakhouses, choose the grill tables with their sliceand-dice Japanese chef show for maximum entertainment. $$$ L D p

L & J ASIAN CUISINE 6017 Timber Ridge Dr., 228-8399. A slight change of focus at this East End Asian fusion spot adds Hawaiian BBQ dishes and a wide selection of ramen preparations to the eclectic menu. $$ L D f

MASA JAPANESE 12336 Shelbyville Rd., 409-5040. Middletown, too, joins in the sushi expansion. Open for lunch and dinner, the standard menu is bolstered by daily chef’s specials. Lunch specials include the Japadawg, a hot dog with Japanese toppings, a range of teriyaki choices and ramen noodles, Japanese style. $$ L D f

MISAWA HIBACHI & SUSHI BAR 7931 Bardstown Rd., 2901780 The hibachi grills here are not for show, just for grilling, which keeps prices lower than other Japanese steak houses. Rodeleo See, a sushi chef with almost two decades of experience runs the sushi bar. $$ L D p

MT. FUJI 309 W. Cardinal Blvd., 637-5887. The quick-eating strip on the north side of U of L’s campus needed a Japanese place to satisfy students’ sushi cravings. The menu also has tempura and Japanese noodles. $ L D p

OISHII SUSHI 2810 Taylorsville Rd., 365-3474. This small, attractive and popular sushi spot serves all the popular maki and nigri near Bowman Field. $$ L D

OSAKA SUSHI BAR 2039 Frankfort Ave., 894-9501, 426 W. Market St., 588-8899. This long-standing Clifton favorite also has a second location downtown, serving up sushi and other Japanese dishes in a bright and cheery environment to a loyal clientele. $$

L D

POKEHANA 436 W. Market St., 996-7994. Poke, an increasingly popular Hawaiian raw fish salad, is given a fast-casual Asian fusion twist here in the space that had been Chop Chop Salads. Choose your combination of protein and vegetables and toppings such as ginger, jalapeno and seaweed salad. Also fried rice, bibimbab and noodle-bab, made with sweet potato noodles.$$ L

RAMEN HOUSE 1250 Bardstown Rd. (Mid City Mall), 709-4374. Luckily for those seeking to join Japanese film director Juzo Itami “at the intersection of cinephilia and ramen obsession,” chef Jonathan Ham’s popular eatery adjacent to Baxter Avenue Theatres packs them in for traditional ramen, rice bowls, steamed buns, handmade gyoza and killer tonkatsu.. $$ D

RENSHOKU RAMEN 1161 S. Second St., 249-2402. Chef Nicholas Robey’s obsession with ramen (“simple working-class food”) took him to culinary school, then to Japan, in constant pursuit of single-dish mastery, now on display at Robey’s very first bricks ‘n’ mortar eatery in Old Louisville. $$ D

ROOTS 1216 Bardstown Rd., 452-6688. Veteran restaurateur Coco Tran looks to seduce the vegan/ vegetarian world of the Highlands with this crisp, elegant room. Eat at tables in the front, enjoy smoothies and tea at the bar, or snuggle down in a Japanese pit table in the back. Choose from an international selection of small plates. $ L D

SAKE BLUE JAPANESE BISTRO 9326 Cedar Center Way, 7081500. This Fern Creek restaurant brings the “full-service” Japanese restaurant experience to the southeast part of Louisville Metro. Look for hibachi grill tables and a sushi bar, along with a traditional dining room and cocktail bar. $$ L D p

SAKURA BLUE 4600 Shelbyville Rd., 897-3600. Located in elegant, upscale quarters in a St. Matthews shopping center, Sakura Blue ranks among the city’s top sushi bars. $$ L D

SAMURAI 12905 Shelbyville Rd., 253-0036. Middletown gets some artistic sushi, as well as hibachi-grilled steak and seafood. Teppan-style (food cooked on an iron griddle) lunch and dinner entrees are a specialty. $$ L D p

SAPPORO JAPANESE GRILL & SUSHI 1706 Bardstown Rd., 479-5550. The remodeled Highlands location has an expanded kitchen, new sushi bar and new fixtures, giving trendy, glitzy Sapporo new bona fides as one of the city’s top spots for sushi and Japanese fare. $$$ L D p

SHOGUN JAPANESE STEAK HOUSE 9026 Taylorsville Rd., 4995700. Shogun’s decor is attractive, and quality food and service make it a pleasant dining destination. It’s unthreatening enough to appeal to those who find exotic cuisine “challenging,” but good enough to satisfy just about anyone who craves a Japanese dinner or a bite of sushi. $$$ L D p

STAR SUSHI 2781 Jefferson Centre Way, Jeffersonville IN, 7258444. Jeffersonville joins the sushi craze with its own source of yellowtail rolls, sashimi and nigiri, which is drawing fans for the freshness and flavor of its offerings, and its very fair price point. $$ L D

SUSHI MASTER 9415 Norton Commons Blvd., 890-5157. This traditional Japanese restaurant offers sashimi, classic sushi rolls, noodle dishes such as udon and cold soba and entrees such as teriyaki chicken, and grilled fish. A few Korean dishes such as bulgogi are on offer too. $$ L D pf

TOGO SUSHI 700 Lyndon Ln., 883-0666. ToGo offers primarily drive-thru sushi-to-go, but it does have a five-seat bar and three two-top tables inside. Owner Chet Gurun also owns Samurai Sushi & Hibachi in Middletown and is also part owner of Oishii Sushi near Bowman Field. If sushi isn’t your thing, there are items like fried oysters, fried calamari and shrimp tempura, as well as some vegetarian options. $$ L D

TOKYO JAPANESE RESTAURANT 2415 Lime Kiln Ln., 3397171. It’s appealing, pleasant in atmosphere and friendly in service, and most important, this East End sushi bar serves excellent Japanese treats, prepared with care and flair from highquality, impeccably fresh ingredients. $$ L D

TOMO JAPANESE RESTAURANT 4317 Charlestown Rd., New Albany IN, 941-0200. This Japanese hibachi steak house offers a good show of knife skills and tableside grilling, as well as sushi. Patrons seem to admire the oversize sushi rolls, the salads with ginger dressing, and the grilled chicken and scallops. $$ L D p

TSUBAKI SUSHI & BAR 13823 English Villa Dr., 244-8896. A new addition to Jasmine, many people’s favorite Chinese restaurant in town. Look for both raw and cooked two-piece nigiri and threepiece Sashimi, a variety of vegetable rolls and deep fried rolls, and special rolls almost beyond counting. $$ L D p

WHITE BUDDHA 12907 Factory Ln., 742-9719. Hence the eternal question: Can a White Buddha really sling the Blue Grass Rolls? Find out at this Japanese-style steak, hibachi, and sushi emporium in the East End, boasting a huge menu that includes a “greatest hits” card of Asian appetizers, but non-alcoholic drinks only. $$$ L D

YAMATO JAPANESE STEAK HOUSE 345 New Albany Plaza, New Albany IN, 590-1380. A lot of Japanese food preparations are on the menu at this southern Indiana restaurant, located between State Street and Green Vallley Road. Offerings include: ramen bowls and bento boxes, yaki soba and sushi rolls, and steak, chicken or seafood hibachi grilled dishes. $$ L D

locals who love the mandu (dumplings), japchae (a noodle dish), galbi (short ribs) and dak-kangjung (fried marinated boneless chicken in a spicy sweet and sour sauce). More familiar things like bulgogi and fried rice too. $$ L D

KOREANA II 5009 Preston Hwy., 968-9686. One of the city’s few restaurants devoted entirely to authentic Korean fare, Koreana is worth a special trip for this ethnic cuisine that offers a hearty, spicy alternative to the more familiar Chinese. $$ L D p f

LEE’S KOREAN RESTAURANT 1941 Bishop Ln., 456-9714. This little spot has been a secret since the ’70s, and it just keeps on going. Walk into what looks like a diner in an office building, but push past the counter to the back room, where you’ll find generous heaps of really authentic Korean food for next to nothing. $$ L D

NAMI MODERN KOREAN STEAKHOUSE 835 E. Main St., 6902067. Famed Chef Edward Lee’s Korean culinary heritage is celebrated at the Martin on Main building in Butchertown, offering traditional dishes as well as contemporary interpretations of barbecue, bibimbap, kimchi, banchan and many others. The main dining room, bar and lounge are downstairs, while the upstairs features a private dining space along with tables equipped with Korean table grills. $$$$ D p

NEIGHBORS NOODLES 835 E. Main St., 690-2067. Chef Edward Lee’s carryout-only noodle shop is an offshoot of his Nami restaurant in Butchertown, and appropriately offers a rotating menu of noodle dishes, which might (or might not) be composed of udon, kalguksu, saimin, soba, myun and even the most familiar noodle of all, “pasta.” $$$ D p

OHCHAE, KOREAN FUSION CUISINE 216 Pearl St., New Albany IN, 812-286-2830. Working from the Mesa storefront, OhChae combines traditional Korean dishes like kimchi soup, bibimbap, and galbi (marinated short ribs) with American-influenced fusion items, including bulgogi subs, a Korean burger, and gamja fries. $$ Br L D

RICE BOWL 3114 Grant Line Rd., New Albany IN, 590-6786. Rice Bowl is another addition to the restaurant row area near the IUS campus. It serves Korean and Asian dishes. You will find clay pot bibimbap, chicken curry rice, several varieties of ramen. $$ L D

SARANG 1908 Eastern Pkwy., 709-4282. The store on the Eastern Parkway side of the Schuster Building most recently was a Ce Fiori yogurt shop, but it now serves Korean food such as bibimbap, mandoo, ramen and dak-kangjung. Bubble tea is back, too. $ L D

ALL THAI’D UP 4812 Brownsboro Center, 653-7437. Times change and “Kleindeutschland” (the venerable but departed Gasthaus) is now “Little Thailand” courtesy of Katherine “Chef Kat” Aphaivongs, raised in Bangkok to an American mother and Thai father. The range of Thai cuisine embraces Pad Thai, Tom Yum Goong and the editor’s favorite, Pad Kee Mao (Drunken Noodles).

$$$ D pf

BAHN THAI 8125 Bardstown Rd., 231-1992, 2226 Holiday Manor Center, 365-2776. “Bahn” means “home” in Thai, and the Klomklao family business has two domiciles: Bahn Thai in Fern Creek (the original), and of more recent vintage, Bahn Thai & M at Holiday Manor Center, succeeding the beloved but departed Thai Café. Both locations prepare the gamut of hearty, flavorful Thai soups, salads, noodles, rice dishes and curries. $$ L D p f

FRESH OUT THE BOX 1001 Logan St. (Logan Street Market), 3033322. This food truck serving Asian fusion street food now has a stand in the Logan Street Market too, serving well-crafted tacos, rice and noodle bowls and Korean dishes. $$ L D

GOGI 1055 KOREAN BBQ 1055 Bardstown Rd., 747-4644. The venue is an old neighborhood theater, and the bill of fare is Korean, specifically a grill-your-own-table-side eatery with a full bar (soju, anyone?) The choices are many, among them galbi, bulgogi, pork belly, squid and jumuluk, as well as varied banchan (sides). $$$$ D p

KIM & BAB 3012 Charlestown Crossing Way, New Albany IN, 7259844. This little Korean restaurant is getting rave notices from

MAI’S THAI RESTAURANT 1411 E. Tenth St., Jefferson-ville IN, 282-0198. With a broad range of well-prepared and authentic Thai dishes, Mai’s is the eatery to beat among the metro area’s Thai restaurants. For both authenticity and quality, it’s right up there with the top Thai places in New York, San Francisco and Seattle. $ L D

SIMPLY THAI 323 Wallace Ave., 899-9670, 12003 Shelbyville Rd, 690-8344. Owner Mahn Saing and his wife, a classically trained Thai chef, are pleasing diners in St. Matthews and Middletown. Their menu of traditional Thai dishes, well-made sushi and a few upscale Thai-style “fusion” dinner items use many ingredients from their small home garden. $$ L D f

TANTHAI RESTAURANT 4510 Charlestown Rd., New Albany IN, 948-2012. It’s in a strip mall, but the folks who run TanThai

create a distinctive atmosphere by hanging sheer white scrims that divvy the room up into serene little chambers. The menu of Thai specialties is small — just a dozen or so entrées — but nicely executed and beautifully presented. $ L D

THAI NOODLES 5800 Preston Hwy., 961-9018. The menu covers Thai standards like pad Thai and curries, with some interesting variations, including several duck items, such as Bangkok duck and pineapple curry duck. Noodle dishes range from flat and thin egg noodle to bean thread and rice noodle. $ L D

TIME 4 THAI 2206 Frankfort Ave., 996-7899. The elegantly redone interior is matched by some unusually elegant Thai dishes, such as the volcano Cornish hen, a whole bird, marinated with Thai herbs and spicy chili sauce, which is flambéed at the table. All dishes are cooked to order, so choose your spice level. $$ L D p

ANNIE CAFE 308 W. Woodlawn Ave., 363-4847. Annie Cafe ranks not just as one of the better Vietnamese restaurants, but one the city’s best of any variety, particularly when value and price are taken into account. Authentic Vietnamese food is made with care and served with pride. $ L D

CAFÉ THUY VAN 5600 National Turnpike, 366-6959. A bit off the beaten track, this South End spot is true, authentic Vietnamese. Friendly service overcomes any language barrier, and prices are hard to beat. Don’t miss the banh mi, traditional Vietnamese sandwiches. $ L D

CHIK'N & MI 1765 Mellwood Ave., 890-5731. A brief try at maintaining two locations has resulted in consolidation at the former Bistro 1860 location, which is serving the original Asianinspired comfort foods — Laotian spiced fried chicken, hearty ramen noodle soups and an extensive selection of sake, craft beer and cocktails. $$ Br D p

DISTRICT 6 3930 Shelbyville Rd., 873-5561. Named after the veteran restaurant owners’, the Thai family’s, native district in Saigon, District 6 features traditional Vietnamese cuisine based on their mother Nga’s recipes, updated with modern influences. Look for items like the bone-in short rib pho, spicy fried hot wings, beef lettuce wraps, red curry chicken and Vietnamese spicy street corn, as well as noodle bowls — and whole crispy fried fish.

$$ L D p

EATZ VIETNAMESE RESTAURANT 2244 Frankfort Ave., 7854550. This Vietnamese spot has moved from Germantown into larger quarters at the former Fork & Barrel on Frankfort Avenue. You’ll still find Pho and Bahn mi sandwiches, of course, but also other noodle dishes, a bento box and crispy tofu in chili sauce.

$$$$ L D pf

LEMONGRASS RESTAURANT 11606 Shelbyville Rd., 244-7110, 2956 Richland Ave., 614-7448. Lemongrass Café offers an appealing blend of Vietnamese, Thai and Chinese fare in a simple setting that transcends an obviously low budget with style and grace. $ L D

NAMNAM CAFÉ 318 Wallace Ave., 891-8859. This small St Matthews Vietnamese restaurant has gained many enthusiastic fans who flock there for the pho, the banh mi and other authentic Vietnamese dishes. $ L D f

PHO BA LUU 1019 E. Main St., 384-6822. This Butchertown restaurant focuses on Vietnamese street food such as pho, the classic noodle soup, and banh mi sandwiches. The very cool repurposed space was once a welding shop; its large open spaces and high ceilings make for an elegant place to sip sweet iced coffee or munch on an Imperial roll or tuck into a rice or noodle bowl. Fast casual service at lunch; after happy hour the full bar and large patio have full service. $$ L D pf

PHO CAFÉ 1704 Barstown Rd., 916-2129. Local restaurant veteran Tuan Phan, who worked at Asiatique for 18 years along with a stint at Dish on Market, is serving Vietnamese-style home cooking. There is pho, of course, the signature noodle soup, as well as other noodle and rice dishes, banh mi sandwiches and a small selection of stir-fries. $$ L D

PHO PHI 4600 Shelbyville Rd., 290-3019. A Vietnamese restaurant joins the choices in Shelbyville Road Plaza, setting up shop in the former Home Run Burgers site. Phos, of course, and Bahn mis, and rich Vietnamese coffee. $$ L D

VIETNAM KITCHEN 5339 Mitscher Ave., 363-5154. This little South End storefront is well worth seeking out. The chef goes beyond the ordinary, preparing authentic Vietnamese dishes of unusual subtlety and flavor. We have yet to be disappointed with the quality of the food or service. $ L D

VINBUN VIETNAMESE BISTRO 12422 Shelbyville Rd., 7081470. Middletown now has access to the delights of Vietnamese cooking. Run by husband and wife team Vinh Nguyen and Dieu Dinh — both Vietnamese immigrants. The restaurant serves a variety of authentic Vietnamese noodle dishes, Banh mi sandwiches, salads and appetizers. This spot has already gained a loyal following for its authenticity and quality. $$ L D

BOUDREAUX’S CAJUN COOKING 11816 Shelbyville Rd. Inside the tiny Boudreaux's New Orleans Style Sno-Balls shack in Middletown, you can now find take-out only New Orleans style spicy gumbo (lunch only). Eat on the patio, or take home to reheat for supper. $ L f

J. GUMBO’S 8603 Citadel Way, 493-4720, 1616 Grinstead Dr., 873-5006, 2109 Frankfort Ave., 896-4046. Former jockey Billy Fox has come full circle with his chain of popular quick-service Cajun restaurants — his most recent outlet is in the little house near Bardstown Rd., where it all began. Among the hearty, affordable dishes that have made J. Gumbo’s a go-to spot is the drunken chicken, still a favorite. $ B L D f

SELENA’S AT WILLOW LAKE TAVERN 10609 LaGrange Rd., 245-9004. This Cajun/Creole place in a renovated Anchorage roadhouse continues to find fans. Shrimp or fish with Manale sauce is a tribute to Pascal Manale’s in New Orleans. $$ Br L D pf

TAYLOR'S CAJUN MEAT CO. 3306 Plaza Dr., New Albany IN, 725-0039. A few blocks down Grant Line Rd. from I-265, Taylor’s is a spic-and-span shop run by a family from Lafayette, LA. Daily plate lunches often sell out quickly. A great variety of fresh and frozen savory Cajun specialties (sausages, stuffed everything) are always available, as well as crawfish and shrimp pies, gumbo and étouffée, and special orders. This place is the real deal. $ L

CARIBBE AN CAFÉ 317 W. Woodlawn Ave., 434-7711. The diverse Woodlawn neighborhood welcomes the area’s first Haitian restaurant. The boldly-painted exterior is decorated with cool Haitian folk art; the menu offers generous portions of jerk chicken, fried red snapper, goat, and hearty sides of rice, beans and plantains. $ L D

CHICAGO’S JERK TACOS 227 S. 30th St., 780-9410. From this “ghost kitchen” Chef Aaron Williams offers a variety of wraps, quesadillas, tacos, and burgers featuring his signature jerk sauce. Takeout and catering only. $$ L D

CUBAN RESTAURANT AND BAKERY 5614 Preston Hwy., 9197074. Among the range of Latin restaurants along Preston Hwy, this unassuming place has garnered many fans, for the satisfying Cuban food in the café, as well as for its baked goods. $ B L D

EDEN & KISSI 3912 Bardstown Rd., 384-9102. Another addition to the growing ethnic food choices in Buechel, this AfroCaribbean restaurant serves several kinds of jerk chicken, chicken curry, and peri-peri wings. Daily specials include Ivory Coast style jollof rice, and a shrimp burger. $$ L D

GRIYO CARIBBEAN RESTAURANT 519 W. Oak St., 822-3046. Haitian cuisine draws from French, African and Middle Eastern influences, which Griyo blends and vends from a small house in Old Louisville: bouyon soup, fried plantains, cornmeal with beans, stewed goat, creole jerk chicken and many more dishes seldom seen hereabouts. $$ L

HABANA BLUES RESTAURANT & LOUNGE 6112 Preston Hwy., 842-2262. After more than a decade in downtown New Albany, restaurateur Leo Lopez—who came to America in 1994 as a penniless refugee aboard a hand-built raft—has moved his tapas-driven Cuban kitchen to Louisville for expansion into a fullblown, Latin-themed restaurant, nightclub and concert complex at the former Trixie’s (opening in September). $$ L D p

HAVANA BAKERY CAFÉ 5510 Fern Valley Rd., 509-3410. This Cuban spot offers sweets and savories: tres leches cake, coquitos (coconut-caramel rolls) and flan; sandwiches or meat and fish combos (ropa vieja, albondigas, pechuga de pollo). $$ L D

HAVANA NIGHT RESTAURANT & CABARET 649 S. Fourth St., 936-4067. From platters of Pargo Frito (fried snapper) to doses of Canchanchara (aguardiente cocktail), the tastes of 1950s Havana now occupy a downtown space familiar to local foodie old-timers as Café Kilimanjaro and Sapporo. Fast lunch items, tapas and entrees are available, as well as kid-size portions. $$$ L D pf

HAVANA RUMBA 12003 Shelbyville Rd., 244-5375. A true taste of Old Havana can be found at this consistently busy Cuban restaurant. Bountiful servings of Cuban fare as good as any in Key West or Miami, not to mention a hopping mojito bar, have earned Havana Rumba a place on our short list of local favorites. $$ L D p f

HAVANA RUMBA & TAPAS BAR 2210 Bardstown Rd., 749-4600. The Havana Rumba family brings Cuban food to the Douglass Loop, and adds a large selection of Spanish tapas as well. Fans have also spoken reverently of the mojitos and other cocktails in the stylish bar. $ L D pf

ISLAND BREEZE JAMAICAN & AMERICAN BBQ 1991 Brownsboro Rd., 290-1104. Kingston native Shyamala Mothersill’s Jamaican specialties include jerk chicken, oxtails, beef patties and curried goat. On the soul food side of the menu, barbecued ribs and fried chicken are standouts. And all at very affordable prices. $$ L D

JAMAICAN JERK CENTER 2220 Hikes Ln., 354-5829. Jamaica natives Ian and Paulene Coram began by serving tastes of home from a food truck before establishing this storefront in multicultural Buechel. Jerk chicken, oxtails and curries (chicken and goat) are among their specialties of the house. $$ L D

KOKO + RAE CARIBBEAN KITCHEN 1511 Bardstown Rd. Fastcasual touches from the multinational Caribbean cosmos, with a focus on Jamaican specialties like beef patties, oxtails and jerk chicken (the latter also available Americanized with waffles). $$$ L D f

LA BODEGUITA DE MIMA 725 E. Market St., 690-5016. Adjacent to the AC Hotel in NuLu, this Cuban restaurant is the latest restaurant concept from Fernando Martinez and his Olé Restaurant group. Cigar lounge, rum bar, 1950s Havana décor and a menu of classics from family recipes, like Cuban tamal con Puerco, pan con bistec and some delectable desserts. $$ D pf

MI SUEÑO 3425 Bardstown Rd., 709-4526. This honest little bodega and hot table restaurant serving Latin groceries and a variety of Cuban-centric Latin dishes was, as the name translates, the owner’s dream. $ B L D

MOJITO IN HAVANA 3939 Shelbyville Rd., 897-1959. Long-time Louisville favorite Havana Rumba has resurfaced with a new identity in the location previously occupied by Waylon’s Food & Firewater. The roomier location of this Cuban favorite offers diners a two-tier menu that brings together the best selections from both Mojitos Tapas Restaurant and Havana Rumba. Look for some new offerings, as well, including shrimp croquettes and a selection of flatbreads. $$ B Br L D pf

OPEN CARIBBEAN KITCHEN 4735 Poplar Lever Rd., 601-1332. Owner/Chef Ernest Pierre is originally from Haiti, but his interpretation of “open” implies a mélange of Caribbean influences crossing national boundaries. The ingredient list for Pierre’s popular Rasta Pasta’s (penne pasta, jerk chicken, sausage, shrimp, onions, peppers and homemade sauce) hints at the many flavor combinations. $$ L D

ROOF TOP GRILL 414 W. Oak St., 618-2287. This Jamaican restaurant serves the native cuisine of owner Courtney Johnson. Look for jerk chicken, curry with chicken, turkey, goat and rib tips, along with Kentucky favorites like fried catfish, barbecue and beef patties. $ L D

BISTRO LE RELAIS 2817 Taylorsville Rd. (Bowman Field), 4519020. This art deco spot makes stylish use of an historic 1920s airport building to present elegant modern French cuisine. Owner Anthony Dike’s refocus of the restaurant around a bistro menu continues its popularity. $$$$ D pf

BRASSERIE PROVENCE 150 N. Hurstbourne Pkwy., 883-3153. This Provençal-style brasserie serves classical and Southern French specialties, the comfort food enjoyed by owner Guy Genoud in his childhood home of Cannes, France. Dine like the French do on fish and seafood, a variety of meat and fowl, a daily "plat du jour", French cheese and charcuterie, specialty cocktails, draft beer and a large selection of French wine. $$$ L D pf

IRISH ROVER 2319 Frankfort Ave., 899-3544. Owner Michael Reidy is the Irish rover, having come to the U.S. from County Clare in 1984. His saloon is as smooth as Guinness, as warm as fish and chips, as genuine as Scotch eggs. Serving classic Irish fare. $ Br L D pf

MOLLY MALONE’S 933 Baxter Ave., 473-1222. Molly Malone’s, as authentically Irish as the Wearin’ o’ the Green, has anchored the dining scene in the Lower Highlands for many years. You’ll find fish and chips, corned beef and cabbage, bangers and mash and shepherd’s pie, along with Irish interpretations of American bar food like wings and pretzels and beer cheese.$$ L D pf

MORE SHENANIGAN’S 4521 Bardstown Rd., 493-3585. $ L D pf

O’SHEA’S TRADITIONAL IRISH PUB 956 Baxter Ave., 589-7373. The O’Shea family has been operating an Irish pub since the early 1900s. Today they have one of the most popular pubs on the entire Bardstown-Baxter corridor. Diners of all ages like its burgers, flat breads, sandwiches and fish and chips. When music fills the rooms, it’s great to be Irish, even if you’re not. $$ L D pf

PATRICK O’SHEA’S 123 W. Main St., 708-2488. This downtown Irish bar was one of the first to open in the Whiskey Row complex. Crowds have been elbowing in for upscale Irishinflected bar food and plenty of sports talk. $$ L D pf

SHENANIGAN’S IRISH GRILL 1611 Norris Pl., 454-3919. Not just a neighborhood tavern (although it’s a fine neighborhood tavern), Irish-accented Shenanigan’s goes an extra step with an estimable selection of memorable burgers. $ L D pf

THE RAVEN 3900 Shelbyville Rd., 882-2222. The St. Matthews outpost of Molly Malone’s has been remodeled and rebranded to offer “an authentic, Irish cultural experience.” Gaelic legends and myths inspire the decor, and rugby, hurling and football (by which they mean soccer) are the sports that fans come watch while chowing down on shepherd’s pie and fish and chips. The extensive menu offers American food as well as Irish dishes. $$$ L D p f

comfort food—ravioli, parmigiana, alfredo, pesto—in addition to a more substantive collection of seafood dishes and steaks. $$ L D p

BUCA DI BEPPO 2051 S. Hurstbourne Pkwy., 493-2426. Buca di Beppo’s recipe has all the necessary ingredients: huge portions of excellent food served with flair and the Buca scene is fun, a conscious parody of the exuberant decor of family ItalianAmerican restaurants of the 1950s. $$ L D p

CARRABBA’S ITALIAN GRILL 617 S. Hurstbourne Pkwy., 4122218. Not your ordinary suburban shopping-center franchise eatery. This place dramatically exceeds expectations. From warmed bread dishes with quality olive oil to first-rate ItalianAmerican fare at reasonable prices. $$$ L D pf

CIAO 1201 Payne St., 690-3532. Chef/owner Bridgette Pizzonia’s family tree is rooted in Calabria, the toe in Italy’s boot. An established Irish Hill favorite, Ciao’s lunch options include Siciliano hot brown, panini con prosciutto and Italian beef sandwiches alongside salads and pizza. Chicken Marsala, crab arancini and linguine alla vongole are among a wide range of traditional Italian dinner choices. $$ L D pf

COME BACK INN 909 Swan St., 627-1777. Come Back Inn wouldn’t be out of place in Chicago or Brooklyn. This neighborhood eatery houses a family Italian spot of days gone by. Owner Cathy (with a C, as she will remind you) Zachari holds court behind the bar. This gregarious mother hen oversees a staff that will make you feel like you have been invited into their home. The dishes are all well-crafted. Nothing pretentious here. Just plentiful, fulfilling dishes in an enjoyable setting. $$ L D p

DIFABIO’S CASAPELA ITALIAN RESTAURANT 2311 Frankfort Ave., 891-0411. Reminiscent of a menu that harks back to the red-checked tablecloth and Chianti bottle era of Italian restaurants. Look for baked stuffed mushrooms and toasted ravioli, veal parmesan and chicken piccata, and your choice of pastas with your choice of sauce. $$ D f

GRASSA GRAMMA 2210 Holiday Manor Ctr., 333-9595. Kevin Grangier’s newest dining idea is his take on familiar Italian food, just like your robust Italian grandmother made, only better. There’s lasagne, of course, and spaghetti and meatballs, ravioli and gnocchi and several other pastas, but prime beef filet with Gorgonzola sauce, veal scallopini, whole roasted branzino, and pizza, too. $$$$ Br L D p

MARTINI ITALIAN BISTRO 4021 Summit Plaza Dr. 394-9797. Now locally owned, Martini’s continues to serve hearty, wellfashioned Italian entrées, pastas and pizzas, a comfortable approximation of a Tuscan trattoria. An open kitchen with woodfired oven gives a peek at the culinary goings-on. $$$ Br L D pf

ossobuco and bistecca since 1992. Start with fried artichokes, a Roman specialty. Opt for the grilled Romaine salad, then the gnocchi with spicy sausage. The grilled veal chop is a fine choice, and finish with tiramisu. $$$ L D pf

ROC RESTAURANT 1327 Bardstown Rd., 459-7878. New York City chef/restaurateur Rocco Cadolini has transformed a Highlands building into an elegant upscale restaurant, with a handsome pergola in the front garden. The first floor has a large bar and casual dining, and upstairs sees a more formal white tablecloth space with several private dining rooms. Here you will find authentic Italian food, served with flair. Now open for lunch and the “disco brunches” are becoming legendary. $$$ D pf

SARINO 1030 Goss Ave., 822-3777. Owners and brothers, Carmelo and Michael Gabriele, the next generation of the noted Gabriele family (owners of the highly revered Vincenzo’s), have taken over the short-lived Goss Ave. Pub space for their casual, authentic Italian restaurant that emphasizes fresh pasta and Neapolitan pizza, something Germantown had been lacking. The menu also features Sicilian street fare, Italian cheeses paired with charcuterie, and traditional entrees. $$ D p

SILVIO’S ITALIAN RESTAURANT 104 Fairfax Ave., 883-6369. Owned by one of the Melillo family, fondly remembered for their NuLu retaurant before NuLu became popular, this St. Matthews spot evokes the classic New Jersey style Italian restaurants of the “Big Night” era: baked pasta dishes, cheese-stuffed rice balls, pasta fagiole, and eggplant Parmesan. $$ L D p

SPAGHETTI SHOP 4510 Charlestown Rd., New Albany IN, 9445400. Baked pasta dishes, subs, salads and appetizers are prepared while you wait. $ L D

THE BLACK ITALIAN 2009 Highland Ave., 690-8914. Unpretentious Italian home-cooking is the style at this Highlands spot. Choose from six pasta dishes, grilled meatballs and chicken wings, and sub sandwiches. $$$ L D

TOWN 415 Spring St., Jeffersonville IN, 285-1777. The former Southern Indiana branch of the Come Back Inn has a new identity and a menu still focused on pasta dishes and pizzas with several new salads, sandwiches and a revamped appetizer selection. Other entrees include items like chicken piccata and Greek lamb pasta. $$ L D p

TUSCANY ITALIAN RESTAURANT 165 Outer Loop, 363-0308. Adding an appetizing option to a stretch of the South End that hasn’t been over-served by restaurants, this good-sized storefront near New Cut Road boasts a Mexican chef who demonstrates an expert’s hand with hearty, red-sauced Italian-American fare at a price that’s right. $$ L D p

ADRIENNE’S ITALIAN RESTAURANT 129 W. Court Ave., Jeffersonville IN, 282-2665. A part of the dining renaissance on the sunny side of Louisville, Adrienne’s has been pleasing Indiana diners with home-style Italian dishes. The owners also operate Adrienne’s Bakery in Jeffersonville. $$ L D

BAR VETTI 727 E. Market St., 883-3331. The crew behind Feast BBQ and Royals Hot Chicken scored another win when bar Vetti, an upscale casual Italian eatery, opened in the 800 Building. Now moved to a larger space in the AC Hotel in NuLu, bar Vetti continues to draw fans with the smashed meatball burger, the popular eggplant Parmesan sandwich, pastas and pizza. $$$$ L D pf

BELLA ROMA AUTHENTIC ITALIAN RESTAURANT 134 E. Market St., New Albany IN, 725-9495. Bella Roma adds classic Italian-American choices in a pleasant environment in the midst of New Albany’s growing restaurant row. $$$ L D f

BELLISSIMO ITALIAN RESTAURANT 2217 Steier Ln., 6902040. In culinary terms, Bellissimo (“very beautiful”) is where Abbas Jamshidi, a native of Iran who learned to cook from Agostino Gabriele at Vincenzo’s, offer Italian favorites (alfredo and ravioli) alongside seldom seen Afghan dishes like mantu and bolani. $$ L D

BLACK OLIVE ITALIAN RESTAURANT / EL NOPAL 2745

Crittenden Dr., 690-2014. Sharing space with the Mexicanflavored El Nopal at the former Cardinal Hall of Fame, Black Olive’s menu offers varied takes on traditional Italian-American

MILANO ITALIAN RESTAURANT 11300 Westport Rd., 7422926. This family-owned restaurant with locations in Shelbyville and Mt. Washington has opened its first Louisville location. The menu, based on owner Jonathan Balderas’s grandmother’s recipes, features items like calzones, thick- and thin-crust pizzas, pasta and more than a dozen house specials with all dough, sauces and dressings made from scratch in house. $$ L D p

MILANTONI ITALIAN RESTAURANT 1600 S. Hurstbourne Pkwy., 742-8210. This East End restaurant serves up all you would want in a casual Italian eatery: mozzarella sticks and calamari; subs and Philly cheesesteaks; pizzas and calzones; and a dozen or so different pastas. $$ L D p

OLD SPAGHETTI FACTORY 235 W. Market St., 581-1070. One of the original ventures of this national firm. Bright and noisy, it offers well-made if basic Italian family fare and dishes it out for surprisingly low prices. $$ L D p

OLIVE GARDEN 1320 Hurstbourne Pkwy., 339-7190, 9730 Von Allmen Ct., 425-3607, 4805 Outer Loop, 968-2978, 1230 Veterans Pkwy., Clarksville IN, 218-8304. The top property of the Darden chain, Olive Garden now operates more than 500 properties and bills itself as the leading Italian restaurant in the casual dining industry. Hearty pastas of all shapes and sauces, appetizers and combo platters all carry the Italian theme. $$ L D p

PORCINI 2730 Frankfort Ave., 894-8686. This anchor trattoria of the Crescent Hill dining scene has been serving up risotto,

VOLARE 2300 Frankfort Ave., 894-4446. Chef and co-owner Josh Moore has revised his menu after an inspirational tour of Italy, and brings in fantastic whole fish for seafood specials on Fridays. His pasta extruder allows him to do things like squid ink fettuccine. Volare continues to be a top spot for suave Italian dining. Moore supplies his kitchen with vegetables he raises himself on his Taylorsville farm. $$$ D pf

BARCELONA BISTRO BAR 10415 Taylorsville Rd., 614-6055. Jeffersontown’s atmospheric Spanish restaurant provides a rare Louisville-area glimpse into the Iberian culinary ethos, with characteristic dishes like Catalan-style spinach, lamb stew, Serrano ham croquettes, albondigas (pork meatballs) and octopus on boiled potatoes, among other items. $$$ Br D p

CURED RESTAURANT & SALUMERIA 637 E. Main St. Cuban immigrant Alvio Lapinet’s traditionally preserved ham, soppressata, guanciale, chorizo and prosciutto, accompanied by diverse cheeses and all the embellishments of the contemporary charcuterie, with crafty cocktails and wine to accompany. $$ B L D pf

MOJITO TAPAS RESTAURANT 2231 Holiday Manor Center, 4250949. An offshoot of the popular St. Matthews Cuban restaurant Havana Rumba, Mojito quickly established its own identity as the East End spot for Spanish-inspired small plates with a global taste profile. Always crowded on weekends; no reservations, but call ahead to get high on the waiting list. $$ L D pf

APNA CAFÉ 11322 Maple Brook Dr., 690-7555. This Indian café attached to the neighboring grocery offers a colorful and aromatic assortment of curries and more. $$ L D

BOMBAY GRILL 216 N. Hurstbourne Pkwy., 425-8892. With its broad array of Indian regional specialties including the requisite lunch buffet, this spot in The Forum on Hurstbourne is winning praise for its aromatic flavors and bountiful portions. $$ L D f

CHAMLINGKITCHEN&BAR 2249HikesLn.,451-2500. Another entrepreneurial immigrant family has opened Louisvillians’ taste buds to more ethnic possibilities. In the former Empress of China space, the Rai family serves standard Chinese hot table dishes, but also adds Nepalese and Indian fare.

$ L D p

CLAYOVENINDIANRESTAURANT 12567ShelbyvilleRd.,2544363. Northern Indian cuisine with a focus on the clay oven specialties of the region, including some Nepalese dishes, like goat curry and chicken mo-mo (a kind of chicken and dumplings dish). Also selections of lamb dishes and, of course, a large vegetarian menu. $$ L D

DAKSHINSOUTHINDIANRESTAURANT 4742BardstownRd., 491-7412. This Indian restaurant has won many fans with its aromatic and spicy Southern Indian fare to the Buechel-Fern Creek neighborhood in the Eastland Shopping Center. $$ B L D p

DEAPSTER502 1001 Logan St. (Logan Street Market), 795-2227. Deap Patel’s “India-meets-world” salsas and sauces were such a hit at Logan Street Market that he enlisted his family and created a restaurant there, serving staples like biryani and vindaloo, along with cross-cultural tikka tacos, vegan tikka and a full complement of dessert items. $$ L D p f

EGGHOLIC 1947 S. Hurstbourne Pkwy., 690-2116. This small Chicago chain boasts that its dishes are just like those found on Indian lahris (street carts). The menu offers egg dishes prepared in various styles of Indian cuisine, as well as sandwiches, rice dishes and curries. $$ B Br L D p

HYDERABAD HOUSE LOUISVILLE 12412 Shelbyville Rd., 4058788. The first of this international chain of Indian restaurants to arrive in Louisville, this Middletown restaurant boasts that its Indian food is more authentic than other restaurants, with over 200 dishes on its menu, including several biryanis, curries, masalas and naan. $$ L D p

KASHMIR INDIAN RESTAURANT 1277 Bardstown Rd., 4738765. One of the city’s most popular Indian restaurants, Kashmir is casual, neither posh nor expensive, and it produces an extensive menu of seemingly authentic Indian fare. $$ L D f

KATHMANDU KITCHEN AND BAR 3825 Bardstown Rd., 2021481. Named for the capital city of Nepal, this crisp, modern place in Buechel serves Nepalese food (a sort-of fusion of Chinese and Indian cuisines). Expect dishes such as pakoras, biruanis and even chow mein, but also Nepali items such as pork sakuwo (spiced pork chunks cooked on skewers), fried mo-mo (a kind of dumpling with dipping sauce) and khasikomaasu ra bhata, an aromatic stew with curried accents. $$ L D pf

PARADISE AMERICAN-INDIAN CUISINE 12951 Shelbyville Rd., 230-7121. In paradise, presumably there’s a menu item for us all. At the actual Paradise eatery in Middletown, the expansive menu includes Indian (tikka masala, pakora), American (wings and nachos), with chicken chow mein, salmon and red velvet case for good measure (did we mention a full bar, too?) $$$ L D p

SANKALP LOUISVILLE 9008 Taylorsville Rd., 690-8355. The Guinness Book of World Records credits a Sankalp franchise somewhere (the chain is headquartered in India) for creating the longest dosa (a type of crepe) in the world. The menu is also pretty long, with dozens of dishes, including uthappa, rava, idli, chaat and more than 35 different curries. $$ L D

SHALIMAR INDIAN RESTAURANT 1850 S. Hurstbourne Pkwy., 493-8899. Modern and sleek in appearance, modest in price, this restaurant has become the patriarch of local Indian restaurants. With a substantial lunch buffet and a full range of dinner items, it has built a loyal clientele. $$ L D

SHREEJI INDIAN VEGETARIAN STREET FOOD 1986 S. Hurstbourne Pkwy., 890-4000. The extensive, completely vegetarian menu of this East End restaurant looks to the street food of India for dishes not often seen here: a variety of chaats,masala pav, hakka, dosa and even an aloo mutter sandwich, filled with a blend of potato, peas and a balance of savory spices. $$ L D

TAJ PALACE 2929 Goose Creek Rd., 423-9692. Focused on Northern Indian cuisine, the menu offers a wide range of chicken, lamb, seafood and vegetarian dishes. Spiciness can be decided by the customer. Lunch buffet and dinner menu. $$ L D f

TANDOORI FUSION 4600 Chamberlain Ln., 255-2590. Owner Purna Veer offers authentic Indian cuisine with a locally-sourced flair in the East End (tandoori, biryanis and seldom-seen dumplings called Karvepaku Manchurian), using Indian vegetables grown on his Oldham County farm; the restaurant’s chicken, goat and lamb are certified Halal. As a bonus, Veer has “hired” a robot to deliver food and bus tables, the Louisville area’s first such labor-saving innovation. $$ B L D pf

TIKKA HOUSE 3930 Chenoweth Sq., 749-4535. Tikka House has garnered positive notice for both its lunch buffet and a la carte dinner service. Diners have praised dishes such as lamb masala with roasted coconut, Tandoori wings, fish pakora, paneer chili, s everal daal preparations and saag paneer. $$ L D pf

AL SULTAN MEDITERRANEAN GRILL 8129 Bardstown Rd., 630-3334. Located in the Glenmary Shopping Center, this Middle-Eastern restaurant offers the classics — shwarma and kofta, tabbouleh. $$ L D f

ALADDIN’S MEDITERRANEAN 37 Bank St., New Albany IN, 489-7969. After bringing a higher level of Middle Eastern cuisine to the still-growing dining scene in New Albany, Aladdin’s has moved to the cool new Underground Station complex. You will still find well-crafted gyros, chicken shawarma, tabbouleh and hummus in their sleek new environs. Finish your meal with thick Turkish coffee. $ L D

CASPIAN GRILL PERSIAN BISTRO 2716 Frankfort Ave., 2906050. Middle Eastern food of an above-average quality. Kabobs and hummus, of course, but also shirazi salad with tomatoes, cucumbers and onions in a lemony dressing, and chicken stew with pomegranate and walnuts. $ L D

CHARCOAL 2805 N. Hurstbourne Pkwy., 749-8888. Chicken cooked over charcoal and served with garlic sauce is just one of the draws at this new Mediterranean restaurant. The menu also lists classics like falafel, chicken shawarma, hummus, baba ganoush, tahini salad — and baklava cheesecake. $$ L D f

EAT A PITA 2286 Bardstown Rd., 473-7482. Enjoy MediterraneanMiddle Eastern favorites, as well as the addition of a few “American” sandwiches — on fresh pita, of course. $ L D

FALAFEL OASIS 226 W. Broadway, 742-2030. The owner of Superior Market and Deli a few doors away has also opened this Middle Eastern restaurant, serving gyros, falafel, and other regional fare. $ L D

GRAPE LEAF 2217 Frankfort Ave., 897-1774. For those in the know, the Grape Leaf has long been a destination spot, well above the generic Middle Eastern eatery nich in both ambiance and quality of food. Prices remain affordable; the food and mood justify a special trip. $$ L D f

JERUSALEM KITCHEN 4413 Saint Rita Dr., 614-6465. Little Jerusalem Café has moved from the Iroquois Manor area and moderately rebranded itself. You can still find a range of Mediterranean dishes here, shawarma and fattoush, gyros and hummus and so on. $$ D f

LITTLE GREEK FRESH GRILL 4600 Shelbyville Rd., 690-8348. This Arkansas-based chain is now serving dolmades and spanikopita, pita sandwiches and wraps, a variety of skewers and mousaka and pastitsio. $$ L D p

MAMA SHADIA 2300 W. Market St., 830-4685. Arabic and Middle Eastern cuisine comes to the Russell neighborhood, with a twist; one co-owner is from Bahrain, where chicken masala, beef curry, and tikka are among the most popular dishes. The eatery also boasts shawarma, falafel, burgers, wings, and kebabs. $ L D

MASALA GRILL 528 S. Fifth St., 562-0202. $ L

MEESHMEESH MEDITERRANEAN 636 E. Market St., 589-5224. Taken from the Hebrew word for apricot, MeeshMeesh offers locally sourced menu items derived from the Eastern Mediterranean culinary traditions of Jordan, Israel, Lebanon, Palestine, and Syria, as synthesized by Chef Noam Bilitzer, a native of Israel. $$$$ D pf

MIRAGE MEDITERRANEAN RESTAURANT 4100 Preston Hwy., 363-7788, 4000 Dutchmans Ln., 891- 0388. MIRAGE Mediterranean Restaurant 4100 Preston Hwy., 363-7788, 4000 Dutchmans Ln., 891- 0388. Spanning the gamut of Middle Eastern, North African, Turkish and Greek cuisine (dare we say “comfort food”?), the daily offerings are a delightful kaleidoscope of kabobs, gyros, schwarma, hummus, falafel and much more. The “Express” location in St. Matthews has the same basic menu but adds a daily steam table for grab-and-go. $$ L D f

PASHA'S MEDITERRANEAN 3904 Bardstown Rd., 409-4532. You can find the usual Mediterranean fare here – falafel, baba ghanouj – but with influences of Jordanian recipes such as Kalaya, ground lamb cooked in tomatoes, and char-grilled lamb liver. Fans cite the value-sized portions. $$ L D f

SAFIER MEDITERRANEAN DELI 641 S. Fourth St., 585-1125. You can get standard American fare at this downtown quick-eats spot, but who’d do that when you can enjoy such appetizing Arabian delights as hummus, mutabal, falafels and the gyros-like (only better) shawarma beef-on-pita sandwich? $ L D f

SAM’S GYRO 3123 S. Second St., 709-4292. This hummus and kebab joint, with its tasty food and friendly service, has moved out to the South End. The menu features everything you would expect from a typical Eastern Mediterranean menu: falafel, tabouli, gyros, baklava and spanakopita. $ L D

SHIRAZ MEDITERRANEAN GRILL 2226 Holiday Manor Center, 426-9954, 201 N. Hurstbourne Pkwy., 426-3440, 3521 Poplar Level Rd., 632-2232, 4614 Chamberlain Ln., 919-9014, 1565 Bardstown Rd., 749-0385. From a tiny neighborhood storefront, Shiraz quickly grew out of its original location and expanded into a local mini-chain. In all its locations, Shiraz shines with authentic Persian (Iranian) cooking, such as char-grilled kebabs, fine pitas and lavash. $ L D f

SIMPLY MEDITERRANEAN 2900 Brownsboro Rd., 963-5577. The menu is based on “perfected” family inherited recipes. There are familiar and expected choices: kebabs and shawarma, baba ganooj and kibbeh. Also cheese and spinach pies, chickpea salad, and fried cauliflower. $ L D

SYRIAN GRILL ABU ABDU 3325 Bardstown Rd., 749-0071. This Middle Eastern restaurant, tucked away amid other businesses just past the Watterson, serves familiar Mediterranean dishes — kibbeh, shawarma, biryani — and also family size meals of mixed grill and the Syrian rice dish mansaf. $$ L D

TAZIKI’S MEDITERRANEAN CAFÉ 13317 Shelbyville Rd., 244-6222, 106 Fairfax Ave., 212-5373, 1580 Veterans Pkwy., (812) 404-1191. At these Alabama-based chain outlets the food is made fresh daily with vegan and gluten-free choices. The menu includes grilled chicken roll-ups, a grilled tilapia sandwich with dill-caper s auce, gyros, a grilled vegetable and rice plate, roasted potatoes and baklava, along with beer and wine. $$ L D pf

ZOE’S KITCHEN 4126 Summit Plaza Dr., 329-8963. This chain has been growing throughout the South and Southwest, and now has two Louisville locations. An eclectic menu offers kabobs, hummus, quesadillas, roll-ups, pita sandwiches and chicken, tuna and shrimp salads. $ L D

CARALI'S ROTISSERIE CHICKEN 9148 Taylorsville Rd., 6180699, 642 Baxter Ave., 12531 Shelbyville Rd., 618-2725, 5439 New Cut Rd., 963-5698, 703 E. Lewis and Clark Pkwy., (812) 286-2900. You will find Peruvian-style rotisserie chicken and other South American dishes here: lomo (grilled marinated steak), chaufa rice and various salads and side dishes (such as stuffed avocado). Sandwiches as well as full dinners, and take away half and full roasted chickens. $ L D p

CLASSICO TAKEOUT AND EMPANADAS 104. S. Preston St., 489-1380. Downtown eaters now have a way to enjoy some of the crowd-pleasing dishes of well-knonw to fans of Clifton’s Caffe Classico. Restaurateur Tommy Mudd’s new downtown kiosk will focus on hand-held takeaway choices, including his well-regarded empanadas. Espresso too, and limited outdoor seating. $$ B L p f

EL SAZON DE ABUELA 8506 Preston Hwy., 290-0030. The ethnic food choices along Preston Highway continue to expand with this Puerto Rican restaurant. Mofongo, – smashed plantains infused with garlic and seasonings – is a comfort food staple of PR cuisine made with shrimp, chicken, seafood, or veggies and broth. Breakfast dishes, burgers, and sandwiches are also on offer. $$ B L D f

EMPANADAS ALCHEMY 10640 Meeting St., 333-0834, 7900 Shelbyville Rd. (Oxmore Center). NThe Michelangeli family’s Venezuelan-Latin American fusion food — pepitos, patacones, arepas and yes, empanadas — is available at a kiosk in Oxmoor Center, via a roving food truck, and in a bricks ‘n’ mortar restaurant setting at Norton Commons. $$ L D pf

I LOVE TACOS 9909 Taylorsville Rd., 384-2154, 1534 Bardstown Rd., 742-4119, 3550 Springhurst Commons Dr., 749-6847. The opening of the third location of this locally-owned Mexican spot testifies to restaurant’s popularity. The menu’s focus extends beyond the expectations of the name with burritos and quesadillas too. But the birria taco, filled with spiced stewed beef and then crisped on a griddle, has become a sort of signature dish.

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LA BODEGUITA DEL MEDIO 5700 Outer Loop, 742-2144. You can find a variety of Latin dishes here, from tamales and tacos to cerdo asado (roast pork in citrus marinade), ropa vieja and churrasco, seafood and soups. $$ L D p

LA GUANAQUITA 4231 Taylor Blvd., 822-1343. This South End spot serves the dishes of Guatemala and Honduras: pupusas and baleadas and pescado frito (fried fish), served whole, head and tail on, garnished with lime wedges and avocado slices. $$ L D

LA SUERTE 2116 Bardstown Rd., 883-1000. Owner Chris Seckman has transformed his Douglass Loop North End Café site into a Latin restaurant. Partner and Executive Chef Adrian Jimarez Neri offer dishes inspired by his mother and grandmother. The dinner menu includes pollo tostadas, shrimp a la parilla, pork posole and shrimp a la diabla. Brunch will offer molletes, migas, and jalapeño biscuits with chorizo gravy. $$$ Br D pf

SABOR LATINO 1273 S. Brook St., 276-4954. A welcome addition to Old Louisville is this tiny restaurant serving a “Latin Culinary Mix,” as a sign advertises. The menu offers Cuban sandwiches, patatas bravas, burritos, quesadillas, carne asada, ropa vieja and pollo de vacaciones – a chicken stew. $$ L D f

SENORA AREPA 117 St. Matthews Ave., 795-3995. The arepa, a cornmeal bread stuffed with meat or cheese, is ubiquitous in northern Latin America, and it also anchors the first area “arepa bar” in St. Matthews, showcasing the depth and richness of Venezuelan cuisine, as influenced by Spanish, West African, and Native American cultures. $$$ L D pf

YUMMY POLLO 4222 Bishop Ln., 618-1400. You can get Peruvianstyle charcoal roasted chicken here by the piece, half or whole bird. American-style side dishes include fried or mashed potatoes, rice, steamed vegetables, slaw and pasta salad. $ L

serve tacos, quesadillas, burritos, nachos, burrito bowls and salsas with California flair. $$ L D f

BUBBAKOO’S BURRITOS 12919 Factory Ln., 384-0778, 4214 Shelbyville Rd., 630-2017. This East Coast fast-casual chain offers lots of standard Mexican fare (tacos, quesadillas, nachos), along with wings and choice of six sauces. One house specialty is the Chiwawa, a stuffed rice ball, breaded and fried. $$ L D

CAFÉ AROMA 2020 Brownsboro Rd., 618-3434. This little shop along the lower Brownsboro food corridor touts “a world of flavor with a Mexican flair.” It’s mostly Mexican and really mostly good, according to our friends in the neighborhood. Affordable, casual and filling. $ L D

CANCÚN 808 Lyndon Ln., 883-1924, 9424 Shelbyville Rd., 7423697. Now with two locations, Cancún offers familiar dishes, combination platters, and steak and seafood specialties like carne bandito and tostados de ceviche. $$ L D pf

CHIPOTLE MEXICAN GRILL 315 S. Fourth St., 584-8606, 10333 Westport Rd., 526-5170, 1075 Bardstown Rd., 452-8990, 13303 Shelbyville Rd., 244-7173, 420 S. Hurstbourne Ln., 425-3017, 7710 Bardstown Rd., 398-3452, 2133 State St. New Albany IN., 812-920-4463. Now with seven area locations, this increasingly popular Tex-Mex chain, with an emphasis on cooking with humanely-raised meat products, seems to have struck a chord with consumers. $ L D f

CONDADO TACOS 7900 Shelbyville Rd. (Oxmoor Center), 8058300. The Ohio-based taco chain has arrived brandish margaritas and tequila-based cocktails alongside build-your-own tacos, nachos and bowls. Vegetarian, vegan and gluten free options are available. $$ L D pf

EL CAPORAL 2209 Meadow Dr., 473-7840, 1909 Blankenbaker Pkwy., 266-9605. Louisville’s growing Mexican-American community has fostered a happy trend: excellent, authentic Mexican food. El Caporal bridges the gap between the Latino and Anglo communities. $ L D p

EL COMAL TAQUERIA 9609 Dixie Hwy., 632-2053. As one might expect, the main focus here is on tacos, including party taco trays, but other choices include burritos, quesadillas and chilaquiles. $ L D p

EL MAGUEY 1015 Eastern Blvd., Clarksville IN, 812-725-0002. One of a half-dozen authentic Mexican eateries within a few hundred yards of each other in Clarksville. Portions are large; tortas, street tacos and horchatas are among the popular choices from a lengthy menu. $$ B L D p

EL MARIACHI 9901 La Grange Rd., 413-5770. Mexican eatery with quick, friendly service, situated in enlarged and remodeled quarters, with a Latino butcher shop, bakery and grocery mere steps away. Tacos and burritos are made with the bakery’s fresh tortillas; gorditas, huaraches and sopesitos are also popular options. $ B L D p

EL MOLCAJETE 8106 Preston Hwy., 742-3485, 2932 S. Fourth St., 638-0300. You can get gringo-style tacos (with shredded lettuce, cheese & sour cream) at this south-end Mexican joint. But if you come here, why not eat like a native? Lash your pork, beef and chicken tacos with fresh-squeezed lime juice and a heap of sliced radishes. Want to get truly authentic? Step up to beef tongue (lengua), intestine (tripas) or brain (sesos). $$ L D p

EL RAYO SEAFOOD & GRILL 1537 E. Tenth St.,Jeffersonville IN, 913-0070. Formerly Pelicanos, this marisqueria certainly doesn’t neglect standard Mexican menu items but enormous grilled seafood platters have top billing, alongside an uncommonly large selection of ceviches and aguachiles. $$$ L D p

EL RIO GRANDE 10001 Forest Green Blvd., 632-2403. A Mexican restaurant has taken over the expansive space that once was Limestone. Patrons report good experiences, with both the food and the service. $$ L D p

EL RODEO MEXICAN 5204 Elzie Rd., 995-8722. Classic MexicanAmerican cuisine, serving Shively, Pleasure Ridge Park, and Valley Station since 2000, and locally renowned for its lunch buffet Monday through Saturday, featuring all the staples (tacos, quesadillas, wings, salad and even flan), with a range of margaritas to wash it all down. $$ L D p

EL SINALOENSE MEXICAN RESTAURANT 5520 Fern Valley Rd., 712-9707. An extensive array of beautifully plated, reasonably priced Mexican dishes is augmented by lesser-known ceviches and seafood, including a show-stopping trompo al pastor, with guacamole, onions, cilantro, sauces, tortillas on the side and marinated pork steak on a spit, ready for you to carve your meat into DIY tacos. $$ L D p

EL SOMBRERO 2784 Meijer Dr., Jeffersonville IN, 285-0109. An Indianapolis restaurant group has taken over the old Bearno’s near Meijer in J’ville, and opened this “Americanized Mexican” restaurant. $ B L D pf

EL TACO LOCO 5622 Preston Hwy., 225-7229. This unpretentious Mexican restaurant tries to be as authentic as it can, and has persuaded many fans with its efforts. Inexpensive, freshly made tacos, quesadillas and other familiar Mexican dishes, served in value sizes. $ L D

EL TACO LUCHADOR 938 Baxter Ave., 583-0440, 112 Meridian Ave., 709-5154, 10305 Taylorsville Rd., 708-1675. Olé Restaurant Group’s three signature taquerias (a luchador is a Mexican wrestler) have diners lined up out the door. Familiar taco names — barbacoa, carnitas, carne asada — get clever riffs in the kitchen. Call it elevated Mexican street food. And do try the fantastic tortas. $ L D f

EL TARASCO 5425 New Cut Rd., 368-5628, 110 Fairfax Ave., 8958010. El Tarasco’s take on Mexican food appeals both to the area’s growing Latino population and Anglos who want to enjoy a Southof-the-Border culinary adventure without compromise. $ L D p

EL TORAZO 1850 S. Hurstbourne Pkwy., 491-7272. A familyoriented Mexican restaurant offers the expected menu items, as well as some more sophisticated dishes, such as 7 mares sopa, a soup with shrimp, scallops and octopus; banderillas, a colorful beef brochette; and chuleta sabrosa, a Durango-style grilled steak. $$ L D pf

EL TORO CANTINA & GRILL 10602 Shelbyville Rd., 489-3839. One of the top Mexican restaurants in the metro, El Toro earns our recommendation for food, service and environment. Tex-Mex dishes are fine, but save room for the authentic Mexican seafood specialties. $ L D pf

A TODA MADRE COMIDA URBANA MEXICANA 2116 E. Spring St., New Albany IN, 599-9938. For monolingual souls seeking brevity, “Mom’s Meal’s” will do just fine. The Mexican offerings are familiar, with homemade chorizo scoring early raves from the neighborhood crowd. $ L D

BAKERSFIELD 1064 Bardstown Rd. The Cincinnati-based restaurant group behind The Eagle brings a taste of Buck Owens Country to the Highlands, specializing in adaptations of Mexican street food (cochinita pibil tacos, carnitas taquitos, short rib queso), tequila drinks and whiskey. $$ L D pf

BANDIDO TAQUERIA MEXICANA 423 University Blvd., 9967788, 2901 Goose Creek Rd., 547-1825, 4214 Shelbyville Rd., 384-4024. These three San Diego-influenced Mexican eateries (near U of L, on Westport Road and the newest in St. Matthews)

EL MUNDO 2345 Frankfort Ave., 899-9930, 1767 Bardstown Rd., 384-5633. he crowded little Crescent Hill storefront, offering creative renditions of Mexican regional specialties that make most diners want to yell “Olé!”, now has a second outlet in the multilevel space in the Highlands that once was Asiatique. Both locations provide high-quality Mexican food and drink. $ L D pf

EL NOPAL (28 Locations) These locally-owned restaurants have comprised a steadily growing mini-chain, winning popularity on the basis of delicious and inexpensive Mexican fare in com¬fortable surroundings, and proliferating to the point where currently El Nopal is second only to Starbucks in number of metro Louisville locations. $ L D pf

EL PASTORCITO 2060 S. Hurstbourne Pkwy., 365-3277, 4132

Outer Loop, 618-0520. El Pastorcito serves Mexican street food (tacos, sopes, tortas, etc.) and a range of Mexican/American entrées (gorditas, quesadillas, burgers and chicken tenders). $$ L D p f

FELIPE’S MEXICAN RESTAURANT 2400 Lime Kiln Ln., 7429142, 4000 Dutchmans Ln., 919-7014. The second East End location seems to show that the ethnic fare at Felipe’s is well-made, and tasty. The menu lists 16 chicken dishes from various areas of Mexico, along with variations on fajitas and tacos. $$ L D p

FIESTA MEXICANA 4507 Bardstown Rd., 491-2922 $ L D p

FIESTA TIME AMIGOS 8133 Bardstown Rd., 231-2444, 135 S. English Station Rd., 254-7755. These traditional Mexican restaurant’s locations serve the expected things, like fajitas and burritos. But there is also an extensive grill menu, with items such as steak tampiqueño (rib-eye steak with ranchero sauce), Chile Colorado and Los Amigos cheese steak. $ L D pf

FIESTA TIME MEXICAN GRILL 11320 Maple Brook Dr., 4259144. $ L D p

FISTFUL OF TACOS 2708 Paoli Pk., New Albany IN, 557-0226. This ambitious little taco joint in the Knobs offers five taco choices - The Good (chicken tinga, citrus slaw),The Bad (beef, pico de gallo), The Ugly (Bourbon pork, mango salsa), The Vegan (roasted sweet potato, black bean) and The Pesky (scallop ceviche, melon). $$ L D f B = Breakfast Br = Brunch L = Lunch D = Dinner

FOKO 1001 Logan St. (Logan Street Market), (210) 792-5858. Chef Paco Garcia fuses his two favorite cuisines, Mexican and Southern. The result is chicken with jalapeno gravy or tortas with collard greens, among others. $$ L D f

GUACAMOLE MODERN MEXICAN 900 E. Market St., 212-8225. This popular East End modern Mexican restaurant has relocated to NuLu, taking over the space that had been Rye. No Tex-Mex here, just pure Mexican: asados and moles and pibils, along with authentic variations on familiar choices such as tacos, burritos and enchiladas. The bar menu is centered on Mexican cocktails. $$ D pf

GUSTAVO’S MEXICAN GRILL 6051 Timber Ridge Dr., 434-7266, 10715 Meeting St., 690-7070, 401 S. Hurstbourne Pkwy., 4201100. Gustavo’s offers “bold Mexican flavors.” Everything you would expect — fajitas, burritos, tacos — but also vegetarian options, house specialties like enchiladas verdes, chimichangas, shrimp tacos and pollo feliz (grilled chicken with chorizo and pineapple). $$ L D pf

ISRAEL’S DELICIAS DE MEXICO GOURMET 604 E. Spring St., New Albany IN, 725-9139. Israel Landon introduced Kentuckiana to his Mexican home-style cooking at La Rosita a few years ago. Now he is moving into the former Destinatins Booksellers space by the end of March. Look for street tacos and Mayan quesadillas and weekly specials highlighting cuisine from various regions of Mexico, including seafood dishes and new desserts. $ L D f

JOELY'S BAR & GRILL 1999 Brownsboro Rd., 742-9456. Taking over the former El Frijol location in Clifton, this Mexican restaurant serves breakfast, burritos, quesadillas, tortas and chimichangas. Dinner choices range from pollo con arroz to carnitas de puerco to seafood. $$ L D p

LA BAMBA 1237 Bardstown Rd., 451-1418. The revamped and updated Highlands authentic fast food place still offers burritos as big as your head, and tacos, quesadillas and tortas too. $ L D

LA CATRINA MEXICAN KITCHEN 202 E. Elm St., New Albany IN, 725-8264. The owners of Señor Iguanas restaurants have opened this Mexican party food and street food restaurant in the

building that Dragon King’s Daughter moved out of. Look for naked and dressed tacos, soups, salads and shareable dishes and seasonal menu updates. $$ L D pf

LA CHAPINLANDIA 1209 McCawley Rd., 384-7075. If those tiny hole-in-the-wall places are the best for real Mexican food, this little South End place will satisfy Okolona’s need for tacos and burritos.

$ L D p

LA LOMA 560 Eastern Blvd., Clarksville IN, 812-283-3775. This seafood-heavy Mexican grill with all the expected menu staples takes special pride in its weekend menu, featuring menudo, barbecued lamb and shrimp broth. $$L D p

LA LUPITA 827 Eastern Blvd., Clarksville IN, 285-0083. Tucked away at an inconspicuous strip mall in a neighborhood exploding with Mexican food and drink options, this venerable Mexican food purveyor isn’t a secret any longer. The Mexican staples are here (with Oaxacan accents) pambazos, tlacoyos, tlayudas and aguachile, as explained by cheerful staffers. The owners also operate a bakery in front of the same building, featuring breads, pastries and coffee. $$ L D pf

LA POPULAR 2521 Seventh St Rd., 636-3688.$ L D p

LA RIVIERA MAYA 8104 National Turnpike, 361-3566. This South End Mexican restaurant is popular with local Latinos, which is always a good sign. Look for gorditas and carne asada, as well as familiar fare like enchiladas. Word is that the horchata is rich and spiced just right. $ L D p

LA ROSITA TAQUERIA 8730 Westport Rd., 618-4588, 5059 Preston Hwy., 618-2883. For those who crave genuine Mexican tacos, you want them convenient when the urge to scarf one down strikes. These little places will certainly satisfy those cravings. $ L D

LA SIERRA RESTAURANT AND TAQUERIA 6501 Shepherdsville Rd., 969-7938. $

LA TERRAZA FOURTH STREET 654 S. Fourth St., 409-6103. Inheritor of Bluegrass Brewing’s 4th Street satellite location, which did not return from the pandemic, La Terraza also assumes the role of a well-situated, pre-concert drinks and

dinner option; several music venues are near by. It’s Mexican cuisine, emphasizing quesadillas, taquitos, tacos and outdoor seating with a solid vantage point for people watching. $$ L B pf

LA TORTA LOCA 5213 Preston Hwy., 966-3254. This simple, strip mall eatery has been around long enough to gain dedicated fans of their well-seasoned and fairly spicy versions of familiar Mexican dishes. Some of those fans recommend the agua de Jamaica (hibiscus).

LA TROPICANA 5215 Preston Hwy., 964-5957. This Latino grocery store has been selling a full range of fruits, vegetables, meats and grocery items for a while. Now there is a steam-table buffet with a wide range of lunch choices. It’s mostly take-away, but there’s also limited outdoor and indoor seating. $$ B L D f

LAS CAZUELAS 4214 Bishop Ln., 614-8634. This unassuming strip mall eatery has amassed a dedicated local clientele with fast, friendly service, cold margaritas and well-prepared familiar Mexican fare. $$ L D pf

LAS GORDITAS 4756 Bardstown Rd., 492-0112. As Louisville’s small, thriving Latino community grows, it’s now possible to enjoy an authentic Mexico City-style dining experience at this taco and gordita wagon that rolls up in the Eastland Shopping Center. Family owners and chefs Pat and Esperanza Costas and Ofelia Ortiz now also have a sit-down storefront just down the street. $ D f

LAS MARGARITAS MEXICAN RESTAURANT 12220 Shelbyville Rd., 963-5503, 307 Central Ave., 690-8071. The emphasis here is on the cuisine of the Gulf coast of Mexico. You will find the familiar (tacos, fajitas) and the slightly different — caldo de pollo (Mexican chicken soup), mole poblano and salmon al ajillo (garlic salmon) and tlayollos, a variation on tamales. $$ L D p

LIMÓN Y SAL 10000 Brownsboro Rd., 423-4604. This authentic Mexican kitchen offers suburbanites many choices: taquitos, bocadillos and dips to start, soups such as pozole and caldo de camarón (shrimp soup), tacos, tortas and combination dinners. $$ L D pf

LOCOS 412 S. Fourth St., 384-6776. Crazy! Fourth Street Live downtown welcomes the most extensive selection of tequila in Kentucky, via this North Carolina-headquartered, Southern California-themed, restaurant and nightclub with Latin cuisine (and event space), including tacos, quesadillas, burritos and fajitas—and did we mention margaritas? $$$ L D pf

LOS AZTECAS 445 E. Market St., 561-8535, 1107 Herr Ln., 4263994, 9207 U.S. Hwy. 42, 228-2450. Genuine Mexican cuisine has become a viable option in Louisville thanks to a growing immigrant community. Los Aztecas, one of the best, has moved its W. Main St. anchor store to E. Market, taking over the larger, spiffy space left by Wild Rita’s closing. It’s satellite locations are still bustling too. $ L D pf

LUCKY BURRITO 2118 Bardstown Rd., 883-1000. Christopher Seckman and partner Adrian Jimarez Neri morphed the Douglass Loop location of North End Café into the Modern Latin restaurant La Suerte. Now the team has added a new offering next door: Lucky Burrito is a quick-service place with hefty burritos, nicelypriced tacos, and plenty of interesting ingredients and an assortment of deftly-crafted tacos. $$ L D f

LUNA'S MEXICAN ROTISSERIE 5213 Preston Hwy., 962-8898. The owners came from Puebla, Mexico, but made a stop in Los Angeles before moving to Louisville and starting Luna’s Rotisserie. Their specialty is slow-cooked rotisserie chicken from the coast of Veracruz. There’s plenty more on the board, such as tamales, quesadillastarlights and menudo. On Saturdays & Sundays, pozole and cabo de camaron are added. $$ L D

MANGO’S BAR & GRILL 4632 Hendrik Dr., 671-5291. This Mexican-American restaurant chain serves a Latin lunch buffet seven days a week as well as a full dinner menu. You will find burritos, tacos and tamales, but also several steak dishes and Mexican-style desserts. $$ L D

MARIA’S TACOS 825 Eastern Blvd., Clarksville IN, 812-725-7705. The kitchen is in view and the atmosphere intimate at this taqueria, described by one regular customer as “just like eating at Grandma’s.” Lengua tacos are recommended, but Maria’s might be the top choice in Clarksville for tamales. $ B L D

MARISCOS LOS PLEBES 2610 Chamberlain Ln., 690-4350. $ L D

MAYAN CAFÉ 813 E. Market St., 566-0651. Chef Bruce Ucán arguably kicked off the restaurant renaissance along East Market Street, in the area now known as NuLu. His stylish bistro serves distinctive cuisine from Ucán’s native Yucatan Peninsula. $$ D pf

MEXA TACOS 3701 Lexington Rd., 290-1334. This fast-casual restaurant features a list of signature steak tacos customizable with house-made salsas, guacamole, peppers and other toppings, such as the special house queso made with poblano peppers. Owner Lorena Casas-Ostos is a steak taco purist, but she offers fish, shrimp and pork pastor too. $$ L D p

MEXICO CITY TAQUERIA & RESTAURANT 3826 Hamburg Pk., Jeffersonville IN, 283-1072. This bright little Mexican place in a Jeffersonville strip mall offers the usual, and on weekends adds traditional Mexican soups like caldos de camarones, menudo and pozole. $ L D

MEXICO LINDO 912 Eastern Blvd., Clarksville IN, 812-288-8450. Another of the Mexican eateries in the Clarksville cluster, famed locally for its 20+ daily lunch combos and vegetarian options, and also presenting a wide concentration of chicken and seafood favorites. $ L D p

MI BONITO PINOTEPA 7200 Preston Hwy., 290-5328. Dishes from southern Mexico, around Oaxaca, are the focus of this Okolona strip mall restaurant. Look for Oaxacan-style tamales, various moles and tlayudos, a kind off open-faced quesadilla. $ L D

MI CASITA PARRILLA MEXICANA 520 S. Fourth St., 315-0666. Enthusiastic fans of the restaurant formerly known as Mi Cocina will find the same quick and efficient lunch service and dishes executed with skill under the new name change. The margaritas at Happy Hour are notable. $$ L D pf

MI TIERRA MEXICAN RESTAURANT 2400 Lime Kiln Ln., 7429142. This clean, well-lighted places in the East End serve up familiar Mexican food – fajitas, tacos, carne asada – in a friendly, efficient atmosphere that is drawing raves from its local fans. $ L

pf

NOCHE MEXICAN BBQ 1838 Bardstown Rd., 467-8015. Inside a de-commissioned Lutheran Church, illuminated by the large stained glass windows in the sanctuary/dining room, you can find authentic Tex-Mex barbecue. Look for brisket and pulled pork smoked with Noche’s special spice blend, fajitas, flautas, green chili macaroni and cheese and grilled Mexican street corn. $$ D pf

OLE FRIJOLE 5612 Bardstown Rd., 822-3388. After a bit of a hike out Bardstown Rd., you will find oversized margaritas, wellpriced, nicely made familiar Mexican food, and a welcoming atmosphere. The customize-your-guacamole bar is a popular feature. $$ L D p

PIÑA FIESTA REAL MEXICAN GRILL 7895 Dixie Hwy., 9956775. Fans of Mexican food have another place to try, out along the wide, wide highway. You won’t find anything new here, but they say it will be real. $ L D p

PUERTO VALLARTA 4214 Charlestown Rd., New Albany IN, 9453588, 125 Quartermaster Ct., Jeffersonville IN, 288-2022, 7814 Beulah Church Rd., 239-4646. $$ L D p

QDOBA MEXICAN GRILL (18 locations). This chain operation extends from Louisville to Frankfort and Lexington. Fast-foodish in style, Qdoba edges out its competitors on variety and interesting salsas, plus sizable portions at a price you can afford. $ L D f

QUE PASA MEXICAN GRILL 103 W. Oak St. From burritos to tacos, and not omitting street corn, Antonio Cortez fashions authentic Mexican cuisine the way his abuela (grandma) used to make it, transplanted into the heart of Old Louisville. $$ L D pf

RAMIRO’S CANTINA 149 Spring St., Jeffersonville IN, 812-9247770. Long-time restaurateur Ramiro Gandara closed his fullservice Frankfort Ave. eatery in early 2023, speedily shifting operations to his quick-casual Jeffersonville cantina, which moved a block south, quadrupled in size and became Gandara’s flagship. Order at the counter, grab and go, or sit down and enjoy. Ramiro’s favorites remain: burritos, chicken bowls, nachos, tortas and tacos, as well as a complete bar. $ L D pf

SANTA FE GRILL 3000 S. Third St., 634-3722. This tiny eatery in a century-old South End storefront near Churchill Downs never fails to satisfy with genuine Mexican tacos and other simple fare at prices that will leave you plenty of change for an exacta bet at the races. $ L D

SEÑOR IGUANA’S (3 locations) This local chain has gone upscale with re-designed crisp modern decor, well-prepared Mexican food, and plenty of it, in a casual, comfortable modern atmosphere. $ L D pf

SOL AZTECAS 2427 Bardstown Rd., 459-7776. Founded by Saul Garcia down on Main St.’s museum row, his restaurant has an extensive menu that satisfies those who want standard fare like tacos, fajitas and burritos, and also offers more sophisticated fare like salmon and shrimp, steak and several Mexican chicken preparations. $ L D pf

TACO CHOZA 3922 Westport Rd., 409-5080. In the heart of St. Matthews, this locally-owned taqueria also makes burritos and quesadillas, pours craft beers, and offers daily margarita specials.

$ L D pf

TACO CITY LOUISVILLE 1283 Bardstown Rd., 409-9454, 11601 Shelbyville Rd., 742-1638, 3085 Breckenridge Ln., 443-4286. The trio of locations of this Mexican place — run by a trio of Mexican natives — serve tacos on homemade corn tortillas, tortas, salads and burritos, using recipes straight from Mexico like the mole sauce by the owner’s grandma. $ L D f

TACO RITO 712 Brent St. (The Village Market). Located in the Village Market Food Hall Taco Rito offers six proteins (including a tofu option) that are available as tacos, burritos or bowls with rice. $$ L D pf

TACO TICO 5925 Terry Rd., 449-9888. Founded in Wichita in 1962, the same year Taco Bell was born in Southern California, the Taco Tico chain had been gone locally for more than a decade. Its happy return has been drawing remarkable crowds. $ L D

TAQUERIA DON JUAN 615 Eastern Blvd., Clarksville IN, 9201238. This addition to Clarksville’s rich array of Mexican restaurants focuses on seafood: ceviche, oysters, seafood cocktails, and caldo de camarones. But it doesn’t neglect meats.

Choose tacos filled with lengua or cabeza (tongue or meat pulled from the head) as well as more familiar fixings. $$ L D p

TAQUERIA EL MEXICANO 7611 Preston Hwy., 690-4044. You can enjoy authentic Mexican cuisine for breakfast, lunch and dinner at this Okolona spot. A variety of ceviche, tortas, tacos, burritos and quesadillas are available every day, but pozole and menudo are weekend specials. $$ B L D p

TAQUERIA LA MEXICANA 6201 Preston Hwy., 969-4449. The tacos are fine at this tiny storefront. This is seriously ethnic stuff, but Anglos are thoroughly welcome, the staff is bilingual, and they will happily provide a menu with all the English translations written in. $ L D

TAQUERIA LOS GORDITOS 2017 Brownsboro Rd., 509-8676. Joining the burgeoning taco-oriented restaurant choices is this new spot in Clifton. “Gorditos” means “the fat ones.” so expect overfilled tacos, burritos and other Mexican standards. $ B L D

TINO'S TACOS 161 Outer Loop, 742-3030. An extensive menu here offers all the Mexican food choices Americans are familiar with including tortas, burritos, gorditas, quesadillas and fajitas. $

TORCHY'S TACOS 1540 Veterans Pkwy., Jeffersonville IN, (812) 645-4800. This Texas-based taco chain has expanded east to Jeffersonville. Try the "Trailer Park" taco with fried chicken, green chiles and pico de gallo, or go for a Scallywag, with coconutbattered shrimp, bacon, green chiles, and peach habanero jam. Or choose a salad, fajita or burrito, There’s a full bar featuring margaritas and specialty cocktails. $$ B L D p f

TRES AMIGOS OF LOUISVILLE 9921 Ormsby Station Rd., 3846525. Three Friends, certainly, but a great many more menu options, including bowls, street tacos, chimichangas, fajitas, steaks, seafood and those ubiquitous margaritas. $$ L D p

VALLARTA MEXICAN SEAFOOD AND GRILL 9874 Linn Station Rd., 290-6268. This family-owned restaurant serves freshly cooked seafood dishes in the style of Mexico’s Pacific coast, as well as more familiar Mexican fare (tacos, fajitas, burritos). Fans enjoy the large portions. $ L D p

VICTORIA MEXICAN RESTAURANT 2918 Hikes Ln., 709-5178. $ L D f

YELLOW CACTUS 9111 Galene Dr., 749-5922, 3620 Paoli Pk., Floyds Knobs IN, 903-0313, 2350 Frankfort Ave., 749-0767. Didn’t think Sammy Hagar could replace David Lee Roth, did you? Well, Yellow Cactus has taken over in Clifton where Ramiro’s Cantina reigned supreme for 15 years, with an extensive range of tacos, burritos, quesadillas, tapas, cervezas and margaritas. Owner Moises Moran’s other area Yellow Cactus eateries are located in Jeffersontown and Floyds Knobs, Indiana. $ L D p

ZOMBIE TACO 100 W. Washington St. (Moxy Hotel), 716-7377. This always-open walk-up taco window at the new Moxy Hotel features Taco Tuesdays specials on tacos and margaritas, a 3-taco survival box with a side of chips and salsa, and deep discounts for restaurant industry workers on Sundays and Mondays. $$ B L D pf

CHUY’S 104 Oxmoor Ct., 327-3033, 1440 Veterans Pkwy., Clarksville IN, 288-2489. The Austin, Texas “unchain,” has two area locations, offering a complimentary happy hour nacho “car bar” set in the back end of a 50s era auto, plenty of Elvis memorabilia, and a wall of chihuahua photos. Oh, and Tex-Mex food at reasonable prices. $$ L D pf

MOE’S SOUTHWEST GRILL 2001 S. Hurstbourne Pkwy., 4911800, 1001 Breckinridge Ln., 893-6637, 4652 Chamberlain Ln., 425-3330, 9310 Cedar Center Way, 614-7722. The food may be more fast-food Mexican-American than authentic South-of-theBorder fare, but it is freshly made from quality ingredients and comes in oversize portions, and that’s not a bad thing. $ L D

SALSARITA’S FRESH CANTINA 285 N. Hubbards Ln., 897-5323, 12915 Shelbyville Rd., 365-1424. Another entry in the hot “Fresh Mexican” niche that features gigantic burritos made to order. Now with two locations, in St. Matthews and Middletown. $ L D f

TUMBLEWEED TEX MEX GRILL & MARGARITA BAR (8 locations). Starting as a humble Mexican restaurant in New

Albany, Tumbleweed grew to become an area favorite serving bold, southwest-inspired food such as burritos, spicy chile con queso, mesquite-grilled steaks, fish and chicken. The Margarita Bar offers two dozen tequila varieties and dozens of sweet and tangy margarita combinations. $ L D p

ADRIENNE & CO. BAKERY CAFÉ 129 W. Court Ave., Jeffersonville IN, 282-2665. If you need something for your sweet tooth and won’t be denied, count yourself lucky if the craving strikes when you’re in the vicinity of this cozy Southern Indiana spot, with its good selection of homemade cakes and treats. $ f

ANNIE MAY’S SWEETS CAFÉ 3110 Frankfort Ave., 384-2667. The only gluten and nut-free bakery in the state caters to customers with dietary issues such as celiac disease and allergies. Cookies, brownies, cakes, pies, wedding cakes all made without wheat, dairy, eggs, soy or tree nuts. Arrive early, before the vegan and allergen-free oatmeal cream pie cookies sell out. $

BAE’S BAKERY 1804 Frankfort Ave., 614-5001. Abigail McGreevy filled the void left by the closure of Sweet Surrender, shifting her Old Louisville bakery to Clifton for jumbo stuffed cookies, cakes by the slice, pastries and both vegan and gluten-free treats, along with biscuits and breakfast sandwiches via an arrangement with the Susan Brown Bakery. $ B f

BIG NITA’S CHEESECAKES 1011 E. Main St., 883-0022. Cheesecake savant Nicole Clark, who effortlessly conjures Strawberry Swirl, Banana Pudding and many more styles, has parked her wildly successful dessert-oriented food truck and launched a bricks and mortar shop in Butchertown (formerly HiFive Doughnuts). $ L

BOOMTOWN CREAMERY 114 E. Main St., New Albany IN, (812) 590-1314. Next door to Boomtown Kitchen (in the space that housed the legendary South Side Inn), this ice-cream shop serves hand-dipped ice cream and large shakes. $ L D

BOUDREAUX’S NEW ORLEANS STYLE SNO-BALLS 11816

Shelbyville Rd., This little family run shop offers the garishly

colored shaved ice treat with all sorts of syrup flavors and toppings. $ f

BUTCHERTOWN GROCERY BAKERY 729 E. Main St., 7428315. With its move from a cramped upstairs space on Washington Street to more spacious digs on Main, Butchertown Grocery’s bakery maven Barbara Turner now offers a wide range of pastries, breads, chocolates, cookies, sandwiches, soups and take-home dinners. Good Folks coffee provides fresh-squeezed juices and local kombuchas, coffee and espresso. $$ B Br L D p

CLIFTON DONUTS 2317 Brownsboro Rd., 749-6896. A family from Thailand produces very fresh donuts of all sorts daily to an appreciative crowd from the Clifton corridor. Fans favorably compare the offerings here to those at the chains, lauding freshness of product and friendliness of service. $ B

COLD STONE CREAMERY 1013 Jefferson Commons Dr., Jeffersonville IN, 913-0034, 2015 S. Hurstbourne Pkwy., 4997750, 976 Breckenridge Ln, 894-6292. The angle that distinguishes this ice cream chain is the long list of add-ons that fans can choose to have worked into their favorite flavor: bananas, berries, candies, cookies and nuts, to name a few. Ice cream cakes, smoothies and shakes too. $

THE COMFY COW 1301 Herr Ln., 425-4979, 2223 Frankfort Ave., 409-4616, 339 W. Cardinal Blvd., 409-5090, 13301 Shelbyville Rd., 883-4128, 4005 Summit Plaza Dr. (Paddock Shops), 4234465, 600 Terminal Dr. (Louisville Airport). Now fans of this “new-fashioned” ice-cream parlor can find their favorite flavors popping up all over town. And, you can now find Comfy Cow products in Krogers ice cream section. $ f

CRUMBL COOKIES 12949 Shelbyville Rd., 405-8156, 4110 Summit Plaza Dr., 509-2828, 7714 Bardstown Rd., 251-1666. This gourmet cookie chain specializes in fresh-baked cookies with a weekly rotating menu that always includes a warm milk chocolate chip cookie and a chilled sugar cookie. $ B L D f

DAIRY KASTLE 575 Eastern Pkwy., 634-8990. A long-time seasonal favorite that has drawn celebrities (like Denny Crum and

Rick Pitino) and is ever popular with Germantown folks craving cones, flurries, milkshakes, sundaes and chili dogs. Seasonal: March-November. $ f

DALAT’S GATEAUX & BAKERY 6915 Southside Dr., 368-9280. New co-owners Anthony Pham and his partner Bill Ho (whose parents founded DaLat’s in 1999) renovated the bakery and café earlier this year. The business is named after Da Lat, the largest city of the Central Highlands in Vietnam, where Ho’s parents were bakers before they immigrated. The café is known for its pastries, banh mi desserts, boba tea, and Vietnamese coffee. $ B L D

DINO’S BAKERY 4162 Bardstown Rd., 493-2396. Dino Ghazawi, whose family owned a bakery in his native Jordan, has renovated space in the Buechel Plaza Shopping Center, installed three ovens for baking pita, French and Italian bread and pies. Many of those are sold wholesale, but retail shoppers can get locally made fresh pita and other Middle Eastern groceries. $ B

DIRTY DOUGH COOKIES 12905 Shelbyville Rd., 205-2005. “Life gets messy (but) it’s better with cookies,” announces this new-toLouisville chain, promising a special cookie conjuring process that adds fillings, mix-ins and layers (hence the adjective “dirty”), with decadent examples including The Muscle (fudge brownie) and Raspberry Toaster Tart. $$ L D

DUCK DONUTS 4600 Shelbyville Rd., 614-6657. This coastal North Carolina-based chain offers high concept donuts (S’mores donuts, maple-bacon donuts) and a create your own donut option. Or, try a breakfast sandwich built on a donut, if you dare. $

EHRLER'S ICE CREAM 201 E. Main St., 749-2236, 2500 Bardstown Rd., 749-2236. Louisville’s iconic ice cream shop returns after a long hiatus. Now with two locations. Good, locally-made ice cream and nostalgia for the ice cream treats of childhood will be the main draws. $ f

GELATO GILBERTO 9434 Norton Commons Blvd., 423-7751. 9434 Norton Commons Blvd., 423-7751, 2240 Frankfort Ave., 422-0908. Justin and Kristin Gilbert so loved the gelato they ate as students in Italy that they returned there after graduating to study

gelato making. Their popular Norton Commons store now has a sibling in Clifton. You can get crepes at both stores as well. $

GEORGIA'S SWEET POTATO PIE CO. 1559 Bardstown Rd., 7422852. If you watched Grace & Frankie, you know how versatile sweet potatoes can be. In addition to several variations on sweet potato pie, ice cream and cookies, you can find sweet potatoinfused soy candles, room sprays and wax melts. $ L D

GIGI’S CUPCAKES 1977 S. Hurstbourne Pkwy., 499-4998. This Tennessee-based chain offers a changing selection of high-end cupcakes in designer flavors — Bailey’s Irish cream, apple spice, coconut snowball, and so on. $

GLOW WORM PLAY CAFÉ 962 Barret Ave., 690-4633. Calling itself “the first play café in Louisville,” Glow Worm offers three play sessions per day for children 6 and under, while parents wait, mingle or work in the full-service café. $ B L

GOLD SWEET BAKERY 529 Lyndon Ln., 614-6342. The husband and wife team behind Gold Sweet Bakery, who were bakers in Cuba, immigrated to Louisville in 2017 in hopes of opening an authentic Cuban bakery. Mission accomplished. Expect cakes, pastelitos, flan and rice pudding, plus an assortment of sandwiches as well as Mexican pizza. $ B L D

GOLDEN GATE DONUTS 8605 Smyrna Pkwy., 883-0012. This South End donut shop has garnered copious fans for their always freshly-made donuts and cream-filled Long Johns, French crullers, giant bear claws and apple fritters. Savory breakfast sandwiches too. $ B L

HEITZMAN TRADITIONAL BAKERY & DELI 9426 Shelbyville Rd., 426-7736. The Heitzman family has been baking in the Louisville area since your great-aunt was a girl ordering dinner rolls. Made fresh daily, the pies, cakes, cookies and specialty pastries provide tasty nostalgia for all who visit. $ B L D

HOMEMADE ICE CREAM & PIE KITCHEN 2525 Bardstown Rd., 459-8184, 3737 Lexington Rd., 893-3303, 3521 Springhurst Commons Dr., 326-8990, 5606 Bardstown Rd., 239-3880, 3113 Blackiston Mill Rd., New Albany IN, 590-3580, 4810 Dixie Hwy., 409-6100. $ L D f

HONEY CREME DONUT SHOP 514 Vincennes St., New Albany IN, 945-2150. Off the beaten track, this down-homey bakery in a plain white building offers a wide selection of doughnuts, fritters and Danish that keeps the shop’s fans coming back again and again. $ B

HONEYDEW 135 Breckenridge Ln., 963-5657. The owner of District 6 in, the popular Vietnamese restaurant in St. Mathews, now adds a smoothie bar with healthful, fresh-pressed juices, smoothies and croffles, something between a croissant and a waffle that is opular in Asia. $ B L

INSOMNIA COOKIES 1913 S. Fourth St., 385-5143, 948 Baxter Ave., 665-0237. This late-night (til 3 a.m.) cookie and ice cream delivery business was so successful with U of L students that the owners opened a second location in the Highlands. You can order ice cream sandwich cookies too; drink choices are milk or chocolate milk, of course. $ L D

JASMIN BAKERY 2201 Steier Ln., 458-0013. This “European-style” bakery offers an eclectic menu of Eastern Mediterranean fare, such as gyros and baklava, as well as breads. $ B L D f

JEFF'S DONUTS 5420 IN-62, Jeffersonville IN, 283-3636, 6401 Dutchmans Ln., 365-3299, 712 Brent St. (The Village Market), 6405 Bardstown Rd., 384-4451, 1985 S. Hurstbourne Pkwy., 365-3162, 10513 Fischer Park Dr., 795-3337. Jeff concocts 40 variations of donuts. The Texas donut (order in advance) is large enough for several people. Also available are apple and cherry hand pies, cinnamon twists and glazed honey buns. The Jeffersonville location is open 24 hrs. $ B L D

JJ BAKES & CO. 210 W. Liberty (Omni Hotel), 606-226-3566. This counter service and custom order bakery specializes in wedding cakes and spectacular desserts. Owner Jackie Joseph, encouraged by stints at The Brown Hotel and her gig cooking for the 2010 Olympic team, entered — and won — the Food Network’s “Best Baker in America” in 2021.$ B L

KING DONUT 814 Eastern Pkwy., 742-9003. You’ll find a tasty selection of donuts, along with ice cream, breakfast sandwiches and smoothies at this friendly, brightly lit neighborhood favorite on the edge of Germantown. $ B L D

KING DONUTS 608 Lyndon Ln., 890-5293. Donuts, yes, but you can also choose muffins, breakfast sandwiches and sandwiches for lunch. Healthy juices as well as coffee. $ B L D

LA MAISON AUX CREPES 1001 Logan St. (Logan Street Market). Eight kinds of filled crepes, savory and sweet, and two kinds of waffles are available at this addition to the restaurant row at Logan Street Market. $$ B L D p

LA PANA BAKERY 1001 Logan St. (Logan Street Market), 9360307. At this takeaway kiosk you can find traditional Oaxacan sweetbreads or pan dulce: orejitas, a fried dough pastry not unlike elephant ears; concha, a sweet roll and pan de muerto, a sweet bread eaten on the Day of the Dead. Be sure to try the donuts filled with lechesilla custard. $ B L pf

LEANN'S HOME MADE CHEESECAKES 1001 Logan St. (Logan Street Market), 919-597-1625. Whole cheesecakes and cheesecake cupcakes can be found at this new grab-and-go food option at Logan Street Market. $$$ L D p

LEAVEN BAKERY 1515 E. Market St., New Albany IN, 536-8823. Zechariah and Kimberly Maxey, veterans of Jack Fry’s and the Brown Hotel, have opened a French bistro/bakery in a 100-yearold New Albany building. In addition to baked goods, the bakery will also serve breakfast and lunch items: eggs Benedict, omelets, mussels with spicy marinara sauce, BLTs with pork belly and other seasonal menu choices. $$ B L f

LOUISVILLE CREAM 632 E. Market St., 882-1516. Owner Daryl Goodner takes milk from grass-fed cows at JD Country Farms and makes it into small batch ice cream vended from his NuLu shop. There is a mix of classic flavors and rotating seasonal creations, including French Vanilla, Bourbon Baklava, Banana Pudding, Pistachio Honeycomb and many others. $ L D f

LUEBERRY ACAI & SUPERFOODS 808 E. Market St., 742-0640, 5000 Shelbyville Rd. (St. Matthews Mall), 618-1378, 6308 Meeting St., 384-7708. These shops serve açai bowls topped with things like goji berries, banana, chia, strawberries and coconut. Smoothies and other healthful options also available. $$ B L D

MOCHI DOG 304 W. Woodlawn Ave., (The StrEATery), 270-8399577. Mochi is a Japanese rice cake used to craft Asian fusion doughnuts, while a mochi dog refers to a Korean-style corn dog. Both of these are house specialties at Mochi Dog. $$ B L

MY FAVORITE MUFFIN 9800 Shelbyville Rd., 426-9645. All the muffins are made right in the store, including such popular choices as the Cinnamon Crumb and the Turtle Muffin. $ B

NORD’S BAKERY 2118 S. Preston St., 634-0931. This old-school, family-owned bakery on the edge of Germantown has a devoted following, drawn by divine Danish, donuts, and great coffee from the nearby Sunergos micro-roastery — and if you’re a sucker for over-the-top excess, try the caramel donut topped with — yes, it’s true — bacon. $ B

NORMA JEAN’S BAKED GOODS 821 E. Broadway, 324-3338. A prolific and seemingly limitless array of cakes, cookies, brownies, chess bars, honey buns, curated at a new shop in Phoenix Hill by Jerrica Tinsley, an alumnus of the Chef Space food business incubator. $ D

NORTH LIME DONUTS 1228 S. Seventh St., 384-2320, 1301 Herr Ln., 963-5734. This Lexington-based bakery offers made-onpremises donuts, certain of them uncommonly flavored (blueberry cheesecake, French toast and pumpkin cream cheese) and coffee in an invitingly renovated 19th-century factory building on the western edge of Old Louisville. A second location in the ‘burbs (Westport Village) is now open. $ B Lf

PANCHITOS ICE CREAM 8112 Preston Hwy, 554-6222, 2245 Bardstown Rd., 554-4190. Lexington-based Panchito’s now has two outlets in Louisville, offering Mexican ice cream, popsicles (paletas), tacos, quesadillas and other Mexican snacks. The new Highlands outpost is in the former Bánh Mi Hero building. $ L D

PARIS BANH MI & BAKERY 1237 Bardstown Rd., 384-9676. You will find a wide variety of Vietnamese sandwiches here, as well as pastries ranging from croissants to apple turnovers and a long list of cakes, some gluten-free. $$ B L D f

PEARL STREET TREATS 301 Pearl St., Jeffersonville IN. 2888850. An invigorating walk across the Big Four Bridge will bring you down very close to this family-run frozen yogurt shop that

also serves soup, chili, cookies, popcorn, and frozen dog treats. Novelty soda flavors in the cooler, but they will refill your water bottle for free. $ L D

PENNY AND PEARL'S BAKESHOP 106 Fairfax Ave., 890-6004. This St. Matthews bakery offers 8 to 10 flavors daily of cookies with a crispy edge and a softer middle. Look for weekly specials which include snickerdoodle with brown butter, crème brulée cookies and salted caramel pretzel ‘sammies’. $ B L

PHILLY'S BEST FROZEN DESSERTS 3912 Bardstown Rd., 9960640, 307 Wallace Ave., 916-2022. This variation on cold summer refreshment serves water ice, a summer staple in the owners’ hometown of Philadelphia. This version of flavored water uses a process that shaves ice until it is finely textured and creamy, to which is added a variety of sweet fruit flavors. $ L D f

PLEHN’S BAKERY 3940 Shelbyville Rd., 896-4438. A neighborhood institution, this bakery is as busy as it is nostalgic. Enjoy the hometown soda fountain with ice cream while you wait for your hand-decorated birthday cake, breakfast rolls or colorful cookies to be boxed. $ B

POLLY FREEZE 5242 IN-62, Georgetown IN, 945-6911. The scenic drive out Highway 62 to this Southern Indiana institution on hot summer nights has been a tradition since 1952. Soft serve ice cream in any variation (cones, sundaes, shakes, floats), a wide range of burgers, dogs, sandwiches and sides. Worth the trip. $ L D f

RAWNAISSANCE DESSERTS 1759 Bardstown Rd., 424-3638. Owner Barbora Shneydman offers “guilt-free” dessert concoctions, a variety of chocolate and fruit truffles, and cakes made with raw vegan ingredients. Everything is free of sugar, grains, soy, dairy and eggs. $ L D

SNOWHAT 3801 Poplar Level Rd., 742-6080. After a hot day at the zoo, stop by this New Orleans-style snoball shop for a cooling cone. Blueberry and strawberry flavors, and for the more adventurous: lavender lemonade, watermelon basil and jalapeño margarita. $ L D

SUGAR AND SPICE DONUT SHOP 5613 Bardstown Rd., 2311411. This Fern Creek bakery has loads of loyal fans, who often buy out their favorite donut by mid-morning. Coffee to go too, of course, and even little half-pints of chocolate milk. $ B

SWEET STUFF BAKERY 323 E. Spring St., New Albany IN, 9482507. This long-time southern Indiana home-style bakery is noted for baked goods just like your grandmother made. Its specialty: painted sugar cookies, with designs in white chocolate that change with the seasons and holidays. Also custom cookie and cake designs. $ B

SWEETS BY MORGAN 533 Spring St., Jeffersonville IN. 725-0080. Owner Morgan Coomer is dedicated to scratch baking and using real butter in her icings. Expect the usual sweet bakery items like cookies and cupcakes, along with clever specialties. $ B L D

THE FLOUR SHOPPE 619 Baxter Ave., 516-536-2253. Two veteran vegan bakers meet while working together at a commissary kitchen, then combine forces to conjure fully vegan cupcakes, brownies, cookies, and doughnuts (Sundays), with future plans that include custom-baked cakes and gluten-free items. $ L

THE PEACH COBBLER FACTORY 805 Blankenbaker Pkwy., 4964020, 2237 Bardstown Rd., 690-4004. These dessert café makes a dozen or so fruit cobblers served with ice cream. Cinnamon rolls and banana puddings (tricked out with added flavors) are also on the menu. $ L D f

WILLIAM’S BAKERY 1051 N. Clark Blvd., Clarksville IN, 2842867. $ B

7 BREW COFFEE 3545 E. Tenth St., Jeffersonville IN, 479-3589274. This rapidly expanding Arkansas-based chain of doubledrive-thru coffee dispensaries, also featuring tea, smoothies, and infused energy drinks. $ B L D

ABOL CAFÉ 102 1/2 Cannons Ln., 384-9430. The coffee served in this St. Matthews shop is from Ethiopia, as are many of the dishes on the brunch menu, which includes checheba (Ethiopian flatbread served with scrambled egg or honey) and quanta firfir, a dried beef and tomato stew. $ B Br L f

BARISTA PARLOR 500 W. Jefferson St., 615-429-3686. Emphasizing ethical sourcing, Barista Parlor’s first coffee shop outside its home of Nashville TN. Also biscuits, avocado toast and breakfast sandwiches. $ B L

BEAN 1138 Goss Ave., 785-4079. $ B L

BLACKBEARD ESPRESSO 718 W. Main St., 618-0004. Former food truck Blackbeard Espresso now has a Main St. storefront, taking over for Mrs. Potters. Look for coffee, hot and cold teas, milkshakes and smoothies, which the truck’s limited generator couldn’t handle. Baked goods include muffins and scones for those who need a carb lift with their caffeine. $ B L

BLAK KOFFEE 1219 W. Jefferson St. Black-owned business in the Russell neighborhood stressing diversity, community, quality and economic empowerment. In addition to coffee, tea and smoothies, the shop offers pastries, salads, breakfast items and sandwiches. $ B L

BREW & SIP COFFEE BAR 3800 Shepherdsville Rd., 618-3416, 505 W. Broadway, 589-1020. Here you will find an ambitious menu of exotic coffee drinks, teas and smoothies, and, for an ostensible coffee bar, an unusual food menu: not just pastries, but sandwiches, wings, and soups. $ B L

CAFE COMMONS 10616 Meeting St., 365-1059. What was once the FIX coffee shop is now Café Commons, with new ownership and a fresh mandate to deliver barista-created coffee to residents of the 600-acre Norton Commons mixed use community, including a compact menu of egg, cheese and sausage biscuit sandwiches, grilled cheese, donuts, cookies and macarons. $ B L f

COFFEE CROSSING (1-888-465-6067) 140 E. Main St., New Albany IN, 4212 Charlestown Rd., New Albany IN, 410 Patrol Rd., Jeffersonville IN, 805 Talaina Pl., New Albany IN, 8105 Highway 311, Sellersburg, IN. All five locations please their Southern Indiana clientele with a full roster of coffee drinks, teas, cider and smoothies.$ B L f

CULTIVATOR COFFEE 1415 E. Spring St., New Albany IN. Hot coffees and espresso here are sourced from Louisville’s Sunergos, while rotating guest roasters from across the country will provide pour-overs and iced coffees. $ B L D f

DAD’S COFFEE 2204 Dundee Rd. Located in the former Breadworks location off Dundee Road, Dad’s serves locally roasted Quill’s coffee as well as baked goods sourced from Payne Street Bakehouse and The Pocket Bakery, along with chocolate chip cookies from “mom” (a.k.a., one of the co-owners). $ B L f

DAY’S ESPRESSO AND COFFEE BAR 1420 Bardstown Rd., 4561170. Dark and cozy, with an old-fashioned feeling, Day’s has everything you would expect in a college-neighborhood coffee shop except a college near by. $ f

ENDLESS SUMMER PADDLE & COFFEE COMPANY 1301 Frankfort Ave., 203-1041. Located in the Waterside Apartments, this stand-up paddleboard livery also offers a coffee shop. Fresh juice, smoothies and snacks are available for paddlers, paddleboard students, and landlubbers. $ B L

FANTE'S COFFEE 2501 Grinstead Dr., 454-0543. Owner Leo Fante has been in the coffee business most of his life, and has finally opened his own shop across the road from Cherokee Park. Fante imports his beans from small suppliers around the world, and roasts on premise. There is also a limited menu of sandwiches, soups and salads, and breakfast pastries. $ B L D pf

FLEUR DE TEA 10704 Meeting St.742-9561, 1212 S. Fourth St., 742-9561. Choose from a selection of tea varieties, pastries and bubble tea at these uber-cute tea shops. $ B L D

FRESCO TEA BAR 216 Pearl St., New Albany IN, 725-7691, 223 Pearl St., Jeffersonville IN., 2441 State St.New Albany IN. , 1370 Veterans Pkwy., Clarksville IN.Bubble tea in many manifestations is the focus here, but stop in for a breakfast bagel or burrito, or cookies or fudge, or a wide selection of “wellness teas.” $ B L

FULL STOP FILLING STATION 1132 E. St. Catherine St., 2608046. A former Germantown gas station converted to a fullservice neighborhood coffee shop and kitchen, specializing in various human fuels: An extensive coffee program; hot food for breakfast, lunch and dinner; package and draft beer (also kombucha on tap); and a small market. $ B L p

FUN TEA 1613 Bardstown Rd., 749-1376. Tea in many variations –pure tea, milk tea, tea lattes, and Taiwanese bubble tea – can be found here, along with slushies, smoothies and bubble puff cake.

HARAZ COFFEE HOUSE 1541 Highland Ave., 690-2113, 655 Fourth St., 963-5813. The first two Louisville iterations of this family-owned café (four others operate in Michigan) are located downtown (in the historic Ohio Theater building) and in the Highlands. They take their identity from the mountainous Haraz coffee-producing region in Yemen, supplier of the family’s preferred organic beans.$ B D pf

HEINE BROTHERS’ COFFEE (15 locations) Heine Bros. continues their dominance in the local brewing scene. The stores are always friendly and affordable, with good coffee roasted on the premises and a short list of pastries, desserts and panini sandwiches. $ f

HIGHVIEW ICE CREAM & COFFEE 7525 Outer Loop, 6183809. This suburban oasis offers coffee and specialty coffee drinks made from Sunergos beans and serves locally-made Bernoulli Small Batch Ice Cream. $ B L D f

HONEY DEPOT & COFFEE HOUSE 10512 Watterson Tr., 2126228. This Jeffersontown location of HoneyBear Farms’ evolving retail concept stocks regionally-produced honey, jams and jellies in addition to serving locally-roasted coffee on premise, accompanied by pastries (including cinnamon rolls). $ B L f

JACKDAW COFFEE & BOURBON BAR 120 S Floyd St., 9774590. The Cambria Hotel on Whiskey Row is a property of O’Reilly Hospitality Management, hence billing modern Irish “fusion” branding for its bar and restaurant, as revealed by the use of corned beef in the breakfast burrito, plus Irish bacon, a ploughman’s plate, and Irish soda bread. The cocktail list quite properly eschews Irish uisce beatha for the preferred Kentucky variant. $ B L D p

KOLKIN COFFEE 2736 Charlestown Rd., New Albany IN, 5998410. This family run caffeine dispensary on the north side of New Albany serves coffee from Sunergos roastery in a cheerful, inviting environment. $

LOUISVILLE TEA COMPANY 9305 New LaGrange Rd., 3652516. Teas of all sorts, pastries and cookies make for a perfect morning snack the English call “elevenses.” $ B L

MICKEY’S 624 Vincennes St., New Albany IN. Owner Mickey Ball’s former McQuixote Books and Coffee in Portland lives on as a socially conscious used bookstore and coffee shop in New Albany, with Good Folks Coffee, Elmwood Inn Fine Teas and baked goods from Viking Hat Bakery and Payne Street Bakehouse. $ B L D f

NTABA COFFEE HAUS 2407 Brownsboro Rd., 871-5082., 2860 Packerland Way, 919-7121. It is always fun to see former chain restaurant buildings repurposed. The one-time Pizza Hut in Clifton on Brownsboro Road is now a purveyor of Africansourced coffees and teas. A second location is open off Fern Valley Road near the airport. $ B L

PEARL STREET GAME & COFFEE HOUSE 405 Pearl St., Jeffersonville IN, 648-1663. The name says it all: you can play your favorite boards games from the extensive library of such while enjoying coffee drinks, fresh fruit smoothies, lavender lattes, and sandwiches. $ B L D f

PLEASE & THANK YOU 800 E. Market St., 553-0113, 2341 Frankfort Ave., 432-8614, 9561 U.S. Hwy 42, 544-9225. This small-batch bakery and coffeehouse offering quiches, panini, cookies, and a hip vibe. $ B L f

PREGAME COFFEE 1737 Frankfort Ave., 645-0324. It’s a coffee shop. No, it’s a sports bar. Well, it is both. Stop in in the morning to talk about sports and order from a selection of coffee drinks, teas and beer and wine as well. Or come back during game time and watch your games in a coffee house environment. $ B L D p f

QUILL’S COFFEE SHOP 861-5947, 930 Baxter Ave., 742-6129, 802 E. Main St. 10501 Watterson Trl.,3939 Shelbyville Rd., 11213 River Beauty Loop, 2001 Frankfort Ave. Since 2007, fans of this purveyor of locally roasted coffee and pro¬vider of amenable working spaces have found their caffeine fixes, specialty drinks and tea selection—and Wi-Fi hotspots—at multiple Louisville area locations.$ pf

RED HOT ROASTERS 1399 Lexington Rd., 569-0000. Sondra Powell has closed her Butchertown Block sit down store and returned to purveying her excellent house-roasted coffee and refreshing coffee drinks from her drive-thru location in Irish Hill. $ f

SAFAI COFFEE 1707 Bardstown Rd., 384-3555, 1001 Logan St. (Logan Street Market). This casual spot boasts the ambiance of a friendly old-fashioned book shop, with comfortable seating, house-made crepes, and coffee roasted at the Logan Street Market, where there is a second shop. $ B L f

SCOOTER'S COFFEE 4703 Dixie Hwy., 260-8642, 11506 Shelbyville Rd., 690-6349, 9060 Dixie Hwy., 690-4042., 4036 Poplar Level Rd., 290-2329, 3410 Preston Hwy., 384-7488, 210 Market Place Dr. This Omaha-based chain of drive-through coffee stops has plans to add several more Louisville-area locations to its portfolio of over 300 outlets around the Midwest. Red Bull infusions, too, and pastries and breakfast items. $ B L D

SIS GOT TEA 976 Barret Ave., 694-2085. All things tea-related. Both brewed on-site and available by retail, with bakery goods, snacks. Proprietor Arielle Clark’s shop is a Black, LGBTQ and woman-owned safe and sober place.$

SISTER BEAN’S 5225 New Cut Rd., 364-0082. $ f

STARBUCKS COFFEE (46+ locations) $ f

STARLIGHT COFFEE CO. 3131 Grant Line Rd., New Albany IN, 542-1522, 101 Lafollette Station, Floyds Knobs IN, 923-1404, 7613 Old Hwy. 60, Sellersburg IN. 748-7000. For almost twenty years this staple of the Southern Indiana coffee culture has been roasting and serving its custom-blends to happy Hoosiers. Owner Jim Book has recently expanded north to Sellersburg, where he will move the company’s roasting and wholesale operations. $ f

STOMPING GROUNDS COFFEE CO. 10019 Dixie Hwy., 9967473. This friendly, locally-owned coffee shop serves Sunergos roasted coffees in all sorts of popular versions, hot and cold. $ B L D

SUNERGOS COFFEE 2122 S. Preston St., 634-1243, 306 W. Woodlawn Ave., 368-2820, 231 S. Fifth St., 589-3222, 1647 Norris Pl., 919-9676, 3922 Willis Ave., 956-3541. Matthew Huested and Brian Miller used to roast their own coffee beans as a hobby. Their friends said they did it so well, they should turn pro — the result is Sunergos Coffee. $

SWITCHBOARD 900 Baxter Ave. (The Myriad Hotel), 632-7931. Myriad Hotel’s versatile sidekick to its main Paseo restaurant offers morning coffee-with-pastry, evening cocktails, and a Middle Eastern-influenced, day-long-small-bite menu, these nibbles ranging from olives, pickles, and labneh to a smoked fish rillette and sherry gigante beans.$$ B L

THE BEP TEAHOUSE 1702 Bardstown Rd., 657-3252. The firstever franchise of a Houston TX bubble tea chain stressing drinks made with organic tea and tapioca balls (or “boba”). Also Vietnamese-inspired nibles (spring rolls, pot stickers) are available. $ L D pf

THE COFFEE BOXX 1512 Portland Ave., 544-5787. This new Portland coffee bar fills the former McQuixote Books and Coffee space and offers all you’d expect: a range of popular coffee drinks, teas and some specialty items such as Vietnamese coffee and caramel cream cold brew. $ B L f

THE COFFEE ZONE 9601 Whipps Mill Rd., 708-1522. North Carolinian transplant Craig Bishop has established a beachhead in Louisville. In addition to some good java, he features bakery items, such as pastries, and assorted sandwiches. $ f

THE OLD LOUISVILLE COFFEE CO-OP 316 W. Ormsby Ave. A unique worker-owned business with an ambitious agenda, including partnerships with Three Keys Coffee (Houston TX), Sis Got Tea and Kizito Cookies; a 24-hour schedule on weekends; the offering of alternatives to the bar scene for people in recovery; and serving as an LGBTQ safe space. $ B L D

TIGER SUGAR 1501 Bardstown Rd., 365-4155. It’s the first Kentucky outpost of the Taiwan-based bubble tea shop chain, which has earned its “tiger stripes” among connoisseurs worldwide via clever hand-poured syrup infusions. $ L D