VOL 84 (WIN 2024)

FEATURES

PROFILE | Monk’s Road Boiler House

Louisville’s Whiskey Row welcomes a new “luxury-style” chophouse and tasting venue — an outpost of Log Still Distillery.

PROFILE | Beyond the Sun

With a polished, vibrant vibe, this new Highlands destination offers a mix of fine and casual dining, live music, and a myriad of cocktails.

COLUMNS

Starters

COMINGS & GOINGS

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

Liquids

BAR BELLE | Three broads visit three breweries

The Bar Belle and her two friends visit three breweries — what could go wrong?

BOURBON | Winning whiskeys of 2024

As the year closes, we look back (and ahead) at the top bourbons of 2024, and promising prospects ahead.

HIP HOPS | Trellis Brewing Co.

Just when you thought craft beer had settled into a routine, new disrupters arrive on the scene.

COCKTAIL CONTESSA | Holiday Season Drinks Made Easy

If you want your party to pack a punch, check out these ideas for easy punch recipes.

Food

OFF THE EATEN PATH | Shack in the Back BBQ

A favorite barbecue joint has moved from its original shack into a bank building — but it stays true to its roots!

LELIA’S KITCHEN | The Simple Art of Braising

A good cook never gets above their braising, and no technique is more comforting during the winter months.

RESTAURANT GUIDE

Dining Guide

Our comprehensive list of over 1,600 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. Now new and improved!

PUBLISHER

JOHN CARLOS WHITE

EDITOR-IN-CHIEF

MARTY ROSEN

EXECUTIVE EDITOR

ROGER BAYLOR

PHOTOGRAPHERS

DAN DRY

ANDREW HYSLOP

HEATHER WIBBELS

COLUMNISTS

ROGER BAYLOR

SARA HAVENS

LELIA GENTLE

MARTY ROSEN

HEATHER WIBBELS

FEATURE WRITERS

ROGER BAYLOR

DENISE FITZPATRICK

ENTERTAINMENT EDITORS-AT-LARGE TIM & LORI LAIRD

GRAPHIC DESIGN & PRODUCTION

ED ROTHER

JOHN CARLOS WHITE

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)

www.foodanddine.com

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WINTER 2024 ON THE COVER

(EATS)

Tiger shrimp and calamari risotto from Monk’s Boiler House (page 16).

Photo by Dan Dry

comings goings &

BY ROGER BAYLOR

As a young lad in Southern Indiana, only Chef Boyardee and La Choy had certainly made my list of acquaintances. By the time my driver’s license was valid, I’d yet to experience sushi or hummus, but at least Tex-Mex burritos, queso and tacos were available down the hill at the original Tumbleweed in New Albany.

But a selection of coffees from Yemen? Nepalese and Afghan fare? Authentic Sichuan situated halfway to Mt. Washington? Senegalese and Filipino, not to mention Cuban, Peruvian and Guatemalan?

I could fill a page with many mouthwatering lists, the point being that today an unprecedented culinary cosmos lies at our immediate disposal throughout the metro area. If the ingredients I need for some quick homemade curry can’t be purchased at Spiceland Indian Grocery in Clarksville, I’ll drive over to South Louisville to get them, and score a K-8 carryout at Vietnam Kitchen while I’m close by.

World flavors or international cuisine; call it what you will, just know that with this quarter’s resounding tally of 44 eatery openings and 23 closings, 2024 concludes at 158 – 115, incidentally marking 16 straight quarters of growth that began in 2021. A big chunk of this ongoing success owes to the willingness of Louisville’s immigrant community to chase its culinary dreams right here, enriching us all in the process.

So, thanks to our newest Americans! And accordingly, this edition’s survey begins with them.

COMINGS

A pair of authentic Thai restaurants have tongues wagging in the East End. In Middletown, Amazing Thai (12336 Shelbyville Rd.) is redefining the five levels of Thai spicy heat with a plethora of curries (pumpkin, anyone?) and noodle dishes. Four miles north at 12908 Factory Lane, Ann Cook — Thai native, chef and owner “rocks the wok” with her Take Thai compendium of curries, noodles, salads and soups.

Metztli Modern Mexican Cuisine and Bar has sumptuously redecorated the former Sapporo space downtown (649 S. Fourth St.). In Aztec mythology,  Metztli was the god (or goddess) of the moon, the night, and farmers. Friend’s Peruvian Culinary (4111 Murphy Ln.) dishes in the East End to make a neglected point: Peruvian cuisine joyfully mixes Andean, Spanish and Chinese influences. Ernesto Rivera quickly refashioned his abortive Mulligan’s (10200 Glenmary Farm Dr.) into a seventh I Love Tacos location, and in Klondike, La Real Michoacana (2924 Hikes Ln.) sells homemade ice cream and traditional Mexican snacks like nachos and street corn.

A second Fire Oven Pizza (313 W. Cardinal Blvd.) near the University of Louisville bakes traditional pizzas as well as intriguing Indian-inspired pies like Chicken Tikka Masala and Achari Masala. Nearby in Old Louisville, an Indian family bought Jimmy’s Corner Market (1100 S. First St.) and mom started cooking Indian comfort food alongside the standard fried chicken and sausage sandwiches. The neighborhood voted emphatically in favor, and now there’s a freestanding Mom’s Kitchen from the same owners at 1511 Bardstown Rd. in the Highlands with Indian dishes and a few of its predecessor’s Caribbean options.

Meanwhile the plant-based Shahar Café relocated to 1127 Logan St. in Shelby Park, with eclectic vegetarian and vegan interpretations of

varied European and Asian dishes. Then there’s Sumo (3105 S. Second St.), based on the premise that because sumo wrestlers eat a lot, it makes sense to feature all-you-can-eat Japanese cuisine, from sushi through teriyaki, priced according to customer age and time of day.

In Buechel, which harbors an enduringly diverse dining scene, Clarice Kitchen (4113 Bardstown Rd.) is where Liberian native Charlesetta Norkeh is preparing tastes of West Africa.

The locally-owned coffee and bakery café segment continues to advance throughout metro Louisville, including three new multicultural coffee houses, each with a baking component. The Yemeni themed coffee shop Bayt Al Mocha is opening (by the first of the year) a second location in Middletown (12107 Shelbyville Rd.), and at La Pana Bakery y Café, fourth-generation baker and chef Diego Hernandez brings Oaxacan baking traditions to Shelby Park at 991 Logan St. following a tenure in Logan Street Market. Across the river in New Albany, Milo’s Boba and Bakery (154 E. Main) has coffees, milk and fruit (boba) teas, and Asian baked goods, some made with ube, a starchy purple yam from the Philippines.

Drip N Dough picks up where fallen predecessor Mango Tango left off, combining coffee, doughnuts and hot dogs in an inviting (and remodeled) space at 1433 Bardstown Rd. in the Cherokee Triangle neighborhood. In Okolona, Brew & Sip Coffee Bar’s second location at 2860 Packerland Way pairs a coffee bar with house-baked muffins and cinnamon rolls, and adds a substantive breakfast and lunch menu.

There is the multinational, and then there is the metaphysical. In Clifton, Witches Brew Coffee (1813 Frankfort Ave.) augments coffee drinks and light snacks with a “haunted house” vibe; tarot readings, potions, spells and performances intended to inculcate positive energy (and caffeine doesn’t hurt).

A noteworthy return is The Salad Chic. A year after a devastating fire, Tanya Morris has reopened at a new location downtown (526 S. Fifth St.), where her many regular customers still can build their own salads and wraps.

With Byrdie’s, an upscale successor to the short-lived Rosettes, Hotel Genevieve (730 E. Market St. in NuLu) reached all the way to Chicago to enlist the services of the Michelin-starred husband-and-wife team of Jenner Tomaska and Katrina Bravo of Esmé. There is a certain symmetry to Steak & Bourbon’s second location opening in the downtown slot (115 S. Fourth St.) once housing Z’s Oyster Bar & Steakhouse, which closed in 2017 during the Kentucky International Convention Center’s renovation. Now, with the convention center again humming and Derby City Gaming right across the street, it looks like Olé Hospitality Group is riding yet another winner.

In Germantown, the ownership group at Hauck’s Corner Bar is spawning spin-offs faster than Law & Order; there are the various AFs clustered nearby (Baked, Breakfast and Pizza) and now also a sports viewing space called Hauck’s Sports Lounge (1002 Goss Ave.) The bar serves drinks, and you can bring food from the other Hauck’s affiliates.

Home Run Burgers & Fries may not slot into my arbitrarily grouped categories, but let it be known that a fourth location is open in Highview at 5608 Outer Loop.

We can always count on pizza launches. Locals Food Hub and Pizza Pub (822 E. Broadway) begins with a grocery in a refurbished historic building, aiming to provide Smoketown with Kentucky-grown seasonal food. Then comes wood-fired pizza and a pub component: Pizza Bar Louisville at 445 S. Fourth St. downtown in Fourth Street Live!, serves up New York-style pizza by the slice and pie. Derby City Pizza’s ninth metro area pizzeria is running at 2976 E. 10th in Jeffersonville, while in New Albany, 8th Dei Pizza (still known locally as 8th Street Pizza) has returned from a brief sabbatical to take up residency at Donum Dei Brewery and Distillery (3211 Grant Line Rd.)

At Food & Dining, there is a reluctance to use “new to market” lingo, but we don’t neglect activity on the national franchises and chains front.

The rapid Louisville rollout of 7 Brew Coffee prefab double drivethru caffeine dispensaries continues with four new stores: 5340 Bardstown Rd. (Fern Creek); 7700 Laurel Ridge Rd. (Okolona); and two in the South End at 7609 Bardstown Rd. and 5000 Maple Spring Dr. — and now there are three Big Bad Breakfasts, the most recent coming to Middletown at 11615 Shelbyville Rd.

CM Chicken, a Virginia-based, Korean (style) fried chicken chain, now occupies the former Tea Station at 9422 Norton Commons Blvd. Concurrently, it’s a trifecta for the Forest Hills neighborhood, with KPOT Korean BBQ and Hot Pot (1949 S. Hurstbourne Pkwy.) Yummy Bowl (2060 S. Hurstbourne Pkwy.) and Tijuana Flats (2105 S. Hurstbourne Pkwy.) all opening since our last issue. Okay; so Yummy Bowl is across the street in Hurstbourne Acres, but its tout is the best of all: “Build your own bowl and feast like a Mongol.”

The new WNB Factory in St. Matthews Vogue Plaza (3733 Lexington Rd.) is the “wings ‘n’ burger” purveyor’s third Louisville location. An eighth Jersey Mike’s Subs shop has appeared at 7941 Bardstown Rd. in southern Louisville. Replacing previous tenant Iroquois Pizza at 6614 Manslick Rd., Gary’s Máka Mia Pizza is the first Louisville area licensee of a “robotic” pizza brand vertically integrated with food service giants JTM and Sysco.

Jeffersonville welcomes two new chains to the Louisville area: Dave’s

Hot Chicken (4125 Town Center Blvd.), straight outta LA and built around chicken tenders, and Parlor Doughnuts (3060 Gottbrath Pkwy.) fashioned with layered dough (not to be confused with Parlour Pizza).

Number Nine, Number Nine Department: Chipotle Mexican Grill has added a ninth store at 1513 E. 10th St. in Jeffersonville, and Zaxby’s planted its ninth Louisville metro inflatable rooftop chicken at 9903 Brownsboro Rd. in the East End.

This edition’s “yonder eatery, we hardly knew ye” recognition goes to WOW Restaurant, which opened and closed in only a month’s time at 1056 E. Oak St. It’s Germantown. Given the build-out, a successor is likely to be coming soon, so does anyone in these parts do Hungarian? I could use a helping of töltött káposzta (stuffed cabbage).

GOINGS

When Matt Winn Steakhouse debuted in late 2020 at Churchill Downs (700 Central Ave.), it became the first restaurant in 145 years to open year-round at the fabled race track and civic symbol. Reviews were favorable; alas, the punters might have told us that favorites don’t always Winn.

The much-anticipated Bakersfield (1064 Bardstown Rd.), doing business in the Cherokee Triangle where HopCat beer emporium once lived, closed on Sept. 12, 2024 — exactly a year to the day from its opening. That’s the stuff of a sad but lilting Buck Owens tune, with a bracing shot of mezcal.

A few long-running establishments gave last call since our last overview. No one is entirely sure when the old-school D. Nalley’s diner first opened in Old Louisville, but it was more than 50 years ago. Following an unfortunate midsummer’s fire, there was hope the diner might reopen, but the building at 970 S. Third Street has since been sold and is destined for another use. The New Albany sports bar Tucker’s American Favorites (2441 State St.) closed just shy of 25 years. Current ownership plans to subdivide and redevelop the space into two new concepts.

Mitchell’s Fish Market in the Paddock Shops (4031 Summit Plaza Dr.) closed after 23 years in the East End. From a peak of 22 national locations in 2008, the seafood chain has contracted to only six.

For all the controversy that enveloped Café 360 (1582 Bardstown Rd.) during its latter years, the Highlands/Deer Park establishment lasted almost two decades, favorably noted in its youth for both food and a novel hookah program. An overdue end came when local and state officials worked together to ensure there would be no liquor license renewal.

Khalil’s Restaurant (10966 Dixie Highway) was a Valley Station staple for the past 13 years, but owner Khalil Batshon reorganized to emphasize catering; Cluckers Wings is “coming soon.” Louvino’s flagship wine bar in the Highlands (1606 Bardstown Rd.) was shuttered after 10 years by its parent Endeavor Restaurant Group, which says something new is on the way; the Louvino Douglass Hills location is unaffected.

Kristina Addington’s vegan haven V-Grits finished a decade-long run at the eatery’s most recent Logan St. Market (1001 Logan St.) location. Addington suggests there may be a like-minded sequel down the road somewhere. Against the Grain Brewery chose not to renew the lease at its five-year-old Public House satellite in the Highlands/Deer Park (1576 Bardstown Rd.), formerly the longtime home of Cumberland

Brews. AtG’s original mothership at Louisville Slugger Field and its Portland production brewery are open as before.

The Middletown location of Home Run Burgers & Fries (12949 Shelbyville Rd.) closed, but another at 5608 Outer Loop opened, bringing the Louisville total back to four restaurants.

Koko+Rae Caribbean Kitchen (1511 Bardstown Rd. in the Highlands/Bonnycastle) was sold to the owners of Jimmy’s Corner Market, who have refashioned it into Mom’s Kitchen to showcase Indian cuisine. Mango Tango Donuts + Dogs (1433 Bardstown Rd.) debuted in the Highlands/Cherokee Triangle in May, but by August the dogs had all been let out; Drip N Dough currently seeks to rehouse them.

The novella-length saga of a South Louisville project to redevelop the moribund Glenmary golf course had a positive ending earlier in 2024 with the debut of Mulligan’s at Glenmary; however, in October a temporary closing led to immediate rebranding, and it emerged as the seventh area I Love Tacos (10200 Glenmary Farm Dr.)

The Keswick Club’s brief revival in Shelby Park (1127 Logan St.) came to a halt, with Shahar Café taking over the rent. Similarly, The Corner Pizza & Pub at 4111 Murphy Ln. in the East End made way for Friend’s Peruvian Culinary. Ntaba Coffee Haus’s Okolona shop (2860 Packerland Way) closed, then became Brew & Sip Coffee Bar & Café. Ntaba’s location in Clifton Heights remains.

The North Carolina-based chain Duck Donuts said goodbye, then waddled away, waddle waddle, which is to say that both Louisville locations are gone (4600 and 12939 Shelbyville Rd., in St. Matthews and Middletown, respectively). Cincinnati-based LaRosa’s closed its

Springhurst pizzeria (10641 Fischer Park Dr.) after a short two-year run. Iroquois Pizza, a neighborhood favorite at 6614 Manslick Rd. in Iroquois Park, has been supplanted by Gary’s Máka Mia Pizza (see preceding).

After a fire in October, the Japanese-Southern restaurant Ensoˉ (1758 Frankfort Ave. in Clifton) closed indefinitely for repairs, which will extend into 2025. Management asks that our readers monitor Ensoˉ ’s social media for updates: @ensolouisville, at either Facebook or Instagram.

And, this postscript: As “Comings & Goings” finishes the year, apologies to Alchemy Restaurant (10640 Meeting St.) for our goof last issue. Alchemy is very much still open, and serving in Norton Commons.

GOODBYES

“I’m a chef who wants to cook for guests, not for myself.” So said Anoosh Shariat, who died in October at 67 after a lengthy illness. Exiled from his home in Iran, Shariat came to Louisville 40 years ago to work at the long-departed Remington’s, ran several popular restaurants of his own, and made countless guests happy. In addition, he devoted thousands of hours to philanthropic pursuits, often in conjunction with the Louisville non-profit Apron Inc.

As 2024 draws to a close, we remember Shariat and others from the food and drink segment who left us this year, among them Alan Rupp, the “Pie Man” at Kern’s Kitchen; Miguel de la Torre, who brought tastes of Spain to Bardstown Rd. at the long-running De La Torres; and Tim Marshall, co-owner and front man at The Starving Artist Café & Deli. F&D

BY SARA HAVENS AKA THE BAR BELLE

Do you have that type of friend where if you said, “Jump,” she’d say, “How high?” The type who would point out the spinach in your teeth and help bury a body without a moment’s hesitation? I’m lucky to have a handful of these friends, and a few years ago I convinced two of them to travel the country on a brewcation — a vacation to breweries. Namely, the three biggest breweries in the country: Miller, Budweiser and Coors. (Hey, I didn’t say they were the best, I just said the biggest. Beer snobs can stop reading now.)

We didn’t conquer the cold ones all in one trip, but we did make it to all three destinations within one year. It was fairly easy to convince my friends, too, since Courtney lives in Golden, Colo., just a few miles from the Coors factory, and Laura and I are here in Louisville, just a hop, skip, and a chug away from St. Louis and Milwaukee. We essentially made long weekends out of each trip and really took our time to explore each city and brewery.

The three of us have been friends for so long I forget which one is the bad influence (probably me), but this trip solidified our besties’ bond pint after pint and renewed our love of ice-cold American swill. You can call us the modern-day Laverne & Shirley & Curly.

I’d like to reveal our findings in this order: least favorite, it’s a cool place, and I’m moving here tomorrow.

Least Favorite • St. Louis, Missouri

Home of Budweiser [ANHEUSER-BUSCH]

This one hurts my heart, because I’ve been a Bud Light drinker since college, as most of you are well aware. But while the tour at Budweiser was our favorite of the three (those Clydesdales are huge and so are the beers), the city just didn’t do it for us. First of all, someone once told me there was a bar at the top of the St. Louis Arch. Fun fact: There is

The BarBelle Belle

3 broads visit 3 breweries

not. But yet we still crammed our hungover selves into this horrendous pod from the 1960s with strangers and tried to remain calm as it shimmied itself upwards, back and forth, like Plinko in reverse.

After the unfortunate Arch situation, we decided to reward ourselves with pizza. I didn’t think it was possible to ruin pizza, the fruit of all happiness, but St. Louis found a way. They invented their own cheese called Provel, and it’s similar to what a bricklayer uses between bricks. I think I’ve had vegan cheese better than this. I also found it odd that every Uber driver we used talked about the city as if it was a prison. Their combined stories were basically: “I made it out of here for a few years, but something brought me back.” And we were just asking for brunch suggestions.

It’s a Cool Place • Golden, Colorado Home of Coors [MOLSONCOORS]

Colorado is cool to begin with. They’ve got mountains, sporty people and not much humidity or mosquitoes. And they like beer. So Golden and Coors was a win-win, although not much was happening at the brewery when we stopped by one fall afternoon. In fact, they didn’t have enough people working to give us a proper tour because their staff had all gone back to school. Yay for higher education, but boo for brewery tourism.

Anyway, the one guy who did stay behind led us into the Visitor Center and gave us free beer vouchers. Of course he knew the way to our hearts, because we were thrilled by this. And I drank the coldest Blue Moon I’ve ever had that day. It was glorious, but the gift shop looked like it could have used a facelift. In all fairness, though, this was a couple of years ago, and I recently heard it might have gotten a makeover. I also recall the three of us sitting in a hot tub of beer in Colorado, but that story is for another day.

I’m Moving Here • Milwaukee, Wisconsin Home of Miller [MOLSONCOORS]

Have you ever traveled to a place you’ve never been but it felt more like home than home? Milwaukee is my city from another titty, and I feel like I truly found my people. Not only is there cheese on every corner, but they give you a free beer every time you order a Bloody Mary! And there’s cheese in that Bloody Mary, too! We also made sure to order cheese curds during every meal so we could compare and contrast them all over the beer-soaked town. Fun fact: There are no bad cheese curds in Wisconsin. But I bet Provel is against the law there.

The Miller Brewery tour was also great — very informative, lots of walking and lots of beer breaks. I came out with a newfound respect for the Champagne of Beers, and I enjoyed hearing about the humble beginnings of German immigrant Frederick Miller, who founded the company in 1855, forever solidifying Milwaukee’s place in beer history.

I haven’t returned to this magical city of cheese since this trip, but every now and then, on a quiet night while eating a normal piece of pizza, I will hear it calling my name from afar.

Bloody Mary Beast

I love when an establishment doubles down on an idea and goes all in. Case in point: the monstrous Mary Got Boujie’d Bloody Mary from The Café (731 Brent St. in Paristown). Of course we all know the Outlook Inn has some of the best Bloodys in town, but this one just might give them a run for their money.

The colossal menu item is both a drink and a meal for two. Along with The Café’s homemade Bloody Mary mix and a few ounces of Uncle Boujie’s Kentucky Straight Bourbon, it includes two sausage and egg biscuits, two cheeseburger sliders, two servings of chicken and waffles, sautéed shrimp, chicken wings, candied bacon, fried jalapeno, olives, and tater tots — ALL stuffed into one glass, if you can believe it. Oh, and I think I remember a pickle being in there, too.

I met my Back Door friend Gayle there recently for lunch, and we both took home leftovers from this one item. It’ll set you back $60, but it’s worth it for the rubbernecking alone. I felt like Taylor Swift at a Chiefs game with all the cameras pointed in my direction.

U-Turn, I Drink

My friend Laura and I stopped by one of our old haunts — Flanagan’s (934 Baxter Ave.) — a few weeks ago, and we came up with a pretty fun drinking game as we sat and watched car after car U-turn at the intersection of Baxter and Morton. If you’re lucky enough to nab one of the front booths by the windows, you’ve got VIP seats to this game.

Every time someone U-turns, you either take a sip of your drink or order a shot. If the U-turner has to stop and back up in order to complete the turn, you’ve gotta finish your drink or step up your shot game with Jager or whiskey. Maybe it’ll catch on and we can start a league. It’s definitely easier on your knees than pickle ball F&D

BY SARA HAVENS

Bardstown Bourbon Co. Origin

Series High Wheat • “What in the liquified Sugar Smacks and grandma hugs am I drinking!?” I recall thinking as I took that first sip. I’m so glad this High Wheat is part of their permanent lineup, because I can’t get enough.

Michter’s Toasted Bourbon •

Michter’s is always a solid choice no matter what expression it is, but if I had to pick one to take to my deserted island, it would be this. It’s basically a s’more in a glass, with notes of milk chocolate, toasted marshmallow and sugar-glazed graham cracker.

Angel’s Envy Bottled-in-Bond • Let’s take what we’re known for and do the opposite. That’s the sentiment behind this release, which showcases the Angel’s Envy bourbon before it’s finished in port barrels. That’s right … pure Kentucky Straight Bourbon — and Bottled-in-Bond at that — for all the haters. It’s amazing stuff.

Russell’s Reserve 15 Year •

Last year, Wild Turkey Master Distiller Jimmy Russell celebrated 70 years in the industry, and after trying this limited release, I know why he’s kept his

day job for so long. Thankfully he’s passed his secrets onto his son Eddie and grandson Bruce, but Jimmy isn’t going anywhere!

Kentucky Peerless Toasted Bourbon

• This recently won the IWSC Outstanding Gold category, so I know I’m not alone in my admiration. They’re doing great things on Louisville’s 10th Street. You should check ’em out next time you have an afternoon free.

King of Kentucky • Dammit! Why must I love this unicorn so much. You can’t find it, and if you did, you might have to skip a car payment to buy it. This year’s release from Brown-Forman is 16 years old and packs that vintage banana punch.

Four Roses Limited Edition Small Batch • Another elusive release, but Four Roses just can’t help it. When you make incredible whiskey, people are gonna line up for it. This release was a blend of bourbons aged 12-20.

Jack Daniel’s Coy Hill Single Barrel • Hey, nobody said I had to stick to Kentucky here. Jack is making some damn fine whiskey, and this one is truly hot to go at 134.7 proof.

Angel’s Envy Bottled-in-Bond

Photo courtesy of Angel’s Envy

Heaven Hill Grain to Glass Rye • I really enjoyed all three of the Grain to Glass releases, but the rye stood out to me the most. It’s the only barrel proof one of the bunch and also uses a new, higher rye mash bill.

Milam & Greene Unabridged Vol. 3 •

They’re doing cool things down at this distillery in Texas, including blending various whiskeys from various states. With blender Heather Greene and distiller Marlene Holmes at the helm, I trust whatever they pour in my glass.

Pursuit United Double Oaked

Bourbon • I only tried this once at an event, but I can still taste that rich, sweet butterscotch beckoning my taste buds. If and when I come across a bottle, I’ll own it!

New Distilleries & Experiences

There have been some whispers in the school yard about bourbon’s popularity waning, but you’d never know it here in Kentucky with all the new distilleries and experiences coming online already or very soon. Yes, we were slightly gluttonous in our habits during the pandemic, so it’s my belief that the demand is just correcting itself after we stocked our bourbon bunkers to capacity.

So what do you have to look forward to in the new year? Well, there are two distilleries planning an early 2025 opening, and at least three more in the works. The new Heaven

Hill Springs should be operational by January, and this massive project will bring distilling back to Bardstown for the family-owned bourbon giant.

Some of you might remember the devastating fire at the original Heaven Hill campus in the late 1990s that destroyed 90,000 barrels and the distillery. After that, the company purchased the old Bernheim Distillery in west Louisville to continue its many brands, but the goal always has been to return bourbonmakin’ to Bardstown. Hence the $200 million Heaven Hill Springs that sits on 61 acres. And don’t worry, there are no plans to abandon our Bernheim Distillery — HH plans to keep things chugging along there as well.

Just outside of Bardstown in Springfield, you’ll find another distillery that will open in January called Potter Jane Distilling Co. While the name might not be familiar, the faces are. This new adventure is led by former Maker’s Mark wizards Denny Potter, who served as master distiller, and Jane Bowie, who was the head of blending and innovation. A few years ago, they decided to venture out and start their own Kentucky distillery that’ll be fueled by friendship, innovation, a respect for tradition and a quality product at the end above all else. It’s been fun watching their grand ideas come to fruition, especially the day the still was delivered — they threw a watch party complete with beer and a taco truck.

Also over in that area, in Lebanon, Ky., the

new Jefferson’s Bourbon Distillery should be opening its doors soon as well. Parent company Pernod Ricard has spared no expense on this $250 million project, which will be carbon neutral, environmentally friendly and will have the capacity to make 7.5 million proof gallons a year. It’s situated next door to Limestone Branch Distillery, so you can make a day of it visiting all the places.

It’s great seeing the Kentucky Bourbon Trail expand and beam a spotlight on lesser-known nooks and crannies of the commonwealth. And speaking of areas that could benefit from the industry, Eastern Light Distilling is slated to open later this year or early 2026 in Morehead, Ky. A passion project of former Kentucky Peerless cohorts Caleb Kilburn (master distiller) and Cordell Lawrence (CEO), the distillery will not only bring attention and thirsty tourists to eastern Kentucky, but also more jobs. In addition to making their own bourbon, they’ll be contract distilling for other brands around the world.

Other new distilleries and experiences to keep an eye out for: Right after the fall F&D issue came out, Whiskey Thief Distilling Co. opened a cool tasting room and bar in the historic Nanny Goat Strut alley in NuLu. If you’ve ever wanted to taste bourbon straight outta the barrel, char and all, this is your place. Their distillery in Frankfort is also a fun way to spend an afternoon. Log Still Distillery also opened a Louisville satellite operation in the form of an exceptional dining experience, Monk’s Road Boiler House (profiled on page 16), where Bearno’s By The Bridge used to be.

Also coming to downtown Louisville is a Green River Distilling Co. tasting room, bottle shop, bar and even a cool speakeasy in a hidden room at 714 W. Main St. They’re aiming to open mid-2025. Nearby at 722 W. Main St., Pursuit Spirits is planning a tasting room and bourbon experience as well. That should be open in 2025, too.

One last big project in the works is from Saga Spirits in Versailles, Ky. The family behind this venture, the Hendersons, recently launched a new brand called True Story. They also own The Kentucky Castle and plan to build this $92.5 million distillery just 4 miles down the road. Bourbon Hall-of-Famer Wes Henderson helped create Angel’s Envy and sold it to Bacardi in 2015.

There are many more bourbony things in the pipeline, and I’ll do my best to stay on top of them. F&D

Monk’s Road Boiler House

Photo by Dan Dry

Combining Kentucky’s Distilling Heritage with a Luxury Steakhouse Experience on Whiskey Row

BY ROGER BAYLOR | PHOTOS BY DAN DRY

Ihe façade of Monk’s Road Boiler House, which opened in July downtown on Whiskey Row by the Clark Memorial Bridge and KFC Yum! Center, bears a sign reading “Tasting Room.” Don’t let this confuse you. It refers to Log Still Distillery in Gethsemane, Kentucky, because Boiler House is an officially licensed satellite tasting room, offering samplings and bottles for carry-out sales.

The folks at Monk’s Road Boiler House have chosen to take a more ambitious approach by combining its tasting room with a full-service restaurant. Described on its website as a “luxury-style chophouse,” the restaurant offers a high-end steakhouse experience with Italian culinary influences and seafood. Few distillery tasting rooms in Kentucky fill a fine dining niche, making this concept stand out.

Ihe restaurant occupies the lowest level of the Trade Mart Building, an atmospheric limestone structure on the National Register of Historic Places. Constructed in 1877, it originally served as headquarters for the Louisville & Nashville Railroad. The entrance to the restaurant’s principal seating area is from Main Street, down a short flight of steps in front, with an accessibility elevator just around the corner. Another level down lies another bar, this one the bourbon tasting area by day and a “speakeasy-style” setting by night.

With this restaurant, Log Still Distillery boldly enters the Louisville marketplace; it’s also a triumph for the semi-official civic doctrine of bourbonism, coined by the city’s former mayor Greg Fischer as the symbiotic blending of bourbon, restaurants and tourism. That’s no small beer; the surging bourbon industry’s annual economic impact in Kentucky is estimated at $9 billion, a third of this in Louisville alone.

Apart from the bottom line, bourbon is America’s native spirit, possessing a captivating historical narrative. Bourbonists exude passion and commitment. They respect tradition, crave variety, and find themselves suitably famished at the close of a long day’s pilgrimage along the Kentucky Bourbon Trail. The Boiler House offers them a comfortable, relaxing venue to take stock of the day — maybe an Old Fashioned (rye for me, please — oh, the sacrilege!). There is wine and beer, too, some arancini (fried risotto balls) and a 16-oz prime USA ribeye, cooked appropriately rare.

“To go with the bourbon experiences, you have to have great restaurants,” general manager Charlie Cronin told me. “You can't expect tourism to boom without restaurants, and Louisville has them. We just want a place on the list.”

Reclaiming the family heritage

The struggle of nation-building is real, and so is a log still.

When the United States was young, and Home Depot just another fever dream awaiting the invention of the internal combustion engine, American pioneers were adept at improvisation. In 1836 a Kentuckian named Joseph Washington Dant, absent hard cash to acquire a traditional copper still (how can there be credit cards without plastic?) got down to work. He hollowed a poplar log, inserted a copper pipe, and began making whiskey.

(Trust me – when someone is able to conjure liquor from a tree, that’s the place where

any story worth its wash simply has to begin.)

This technique was called “running the log,” and J. W. Dant proved to be skilled at it. Soon he amassed savings enough to purchase an actual copper still, handcrafted in Pittsburgh and floated down the Ohio River, and over time the Dant name became synonymous with bourbon whiskey. Fruitful decades passed until Prohibition eliminated hundreds of familyowned distilleries. When market forces resumed after Repeal, corporate consolidation commenced, and Dant’s original brand with attendant intellectual property rights was sold, severing the family from its legacy.

Years later, along came Wally Dant, greatgreat-great-grandson of the original log-distiller, chasing a dream of restoration. He studied forestry and natural resources at Purdue University, subsequently enjoying a successful entrepreneurial career in the insurance and healthcare industries. Dant assembled a team, acquired the family’s former distillery property near Gethsemane, and began building the current Log Still Distillery campus. The only thing Dant couldn’t do was use his family’s name, hence the Monk’s Road appellation.

I asked my esteemed colleague Sara “The Bar Belle” Havens for a scouting report on the distilling side of things:

Log Still Distillery in Gethsemane is a great example of a modern distillery that incorporates elements of the past — the rich history of the Dant legacy and the old Cold Spring Distillery. Along with its new distilling operations, the campus features an amphitheater that attracts top-notch talent from all over the U.S., onsite lodging, a massive venue space known as The Legacy for weddings, events, etc., and, of course, the interactive tasting room and bar.

Wally Dant sourced some bourbon before he opened the distillery to kickstart the main Log Still brand, known as Monk’s Road. There are several expressions of the brand, including a wheated bourbon and a few in the Fifth District Series. These bourbons are quite tasty and have even won some awards. There’s also a dry gin and barrel-aged gin under the Monk’s Road label. Log Still also puts out Rattle & Snap, a Tennessee whiskey that pays homage to Dant’s roots in that state.

Ergo resurrected and renamed “juice,” as well as a bucolic rural setting for enjoying it, but how does Monk’s Road Boiler House in Louisville fit? I called Wally Dant and asked. “The restaurant is really just an expansion of

what we are doing overall in Gethsemane,” he replied, “which is trying to build the first bourbon resort in Kentucky, and quite frankly, in the nation.”

This is the crux of it. Dant’s ancestors merely distilled, bottled, and distributed bourbon. Today’s customers seek full immersion and comprehensive experiences with bed, bourbon, breakfast, and bonuses (like live music). Consequently, a restaurant was to be built for operation at the Gethsemane site, but when Dant ran the numbers (as opposed to the log), they didn’t lie.

“We have over 55,000 visitors a year,” Dant said. “It’s wonderful and makes us one of the most visited distilleries in Kentucky, but the population of Nelson County itself is only around 50,000. A restaurant at the distillery isn’t a viable option from a staffing or patronage perspective.”

As Dant’s team mulled options, in 2022 a Kentucky law was tweaked to make possible a distillery restaurant off campus in cities like Louisville with a higher population base and more tourists. Previously a distillery couldn’t serve liquor by the drink or conduct samplings without a functioning distillery on site. The rule change allowed one “satellite” tasting room per distillery — and for Dant, the game was on.

“We stumbled across a good friend, Joe Steier, who was moving Bearno’s out of its location by the bridge. He said ‘Wally, this would be a great place for you.’ We agreed, and decided on this (Boiler House) model, thematically drawing from what we already do in Gethsemane, taking ideas from the old distillery and making them new again.”

Dant added that the Trade Mart Building’s familiar corner placement allows The Boiler House to anchor Whiskey Row’s western side. “On the other end of the block is Repeal and Hotel Distil, with Brown Forman’s Old Forester experience there, too. Near us, there’s Doc Crow’s and Merle’s Whiskey Kitchen. We've been great partners with both from a distillery perspective.”

“We want to draw people downtown. Louisville is what I consider to be the ‘start’ of the Bourbon Trail, and Monk’s Road will be in front of hundreds of thousands of visitors with our Boiler House concept. They’re likely to want to go visit the distillery in Gethsemane, too.”

We think Frank Sinatra and Dean Martin would approve Ironically, “chophouse” is a 17th-century legacy from England, at the time denoting decidedly

Main dining room and bar

The speakeasy bar and tasting area.

The rear area of the main dining room

The private dining room

The speakeasy lounge

The view into the private dining room

non-luxurious eateries (for men only) that served inexpensive meat on the bone. Conversely “steakhouse” has long since supplanted chophouse in Americana usage, better to conjure and encapsulate our fascination with westward expansion, cowboys, cattle drives, and the husky, brawling, and big-shouldered city of Chicago, where the stockyards were. If this fails to account for the enduring popularity of Outback (Australian for “blooming onion”) or various Argentinean parrilla restaurants, the overarching point is that during this early stage in the evolution of Monk’s Road Boiler House, the restaurant is best considered as a steakhouse with Italian-American overtones.

There are theories galore purporting to explain the attraction of combining steak, pasta, mysterious grandparental recipes, and Caesar Salad (invented in 1924 in Tijuana, Mexico), and the most convincing I’ve heard lately comes from Ciro Matteo Pirozzi, a native of Long Island, New York who just happens to be the executive chef at Monk’s Road Boiler House.

“Eating together was always a big part of growing up,” Pirozzi remembered. “Fridays typically were steak nights, and my dad would light up the grill. You'd go out on Saturday, and we always went to my grandma's on Sunday — my sister, my father, my mother and I, and my cousins, my aunt, grandpa and grandma. Meatball, sauce, gravy, the whole spread. On Sunday we couldn't make any other plans. So I've always kind of gravitated towards food.”

Even with these solid foundational credentials, Pirozzi came to his kitchen career in circuitous fashion. He attended film school and worked as a freelance production assistant. It wasn’t the right fit, so next came a decade in tech (web tester, graphic design, and recruitment). Eventually Pirozzi traveled to Puerto Rico to manage a friend’s Airbnb, packing lunches for guests and working in a café. He liked it, and back home there was a sous chef position open for a sports catering company that ran the center field restaurant at Nationals Park in Washington DC.

For Pirozzi, the pendulum at last swung to food service. Stints at a food tech startup followed, then fine dining with Michael Mina, and later a gig opening numerous restaurants for a hospitality group. Pirozzi was forever in motion. “Travel experience was my schooling, my training,” he said. “I'm not classically trained. Everything I know I learned from someone, or by reading. Life experience, as opposed to collegiate.”

He had worked briefly in Louisville during Breeders’ Cup, returning to Churchill Downs in 2023 for a role at Matt Winn’s Steakhouse.

“A senior executive of the property brought me in. I was there exactly a year, right through Derby

Faroe Island salmon crusted with everything spice

Pork, beef and veal meatballs

150. When I left, Van Campbell from Creation Gardens put me in contact with Charlie Cronin. Our first conversation about Boiler House, we were on the phone for an hour and just hit it off.”

“Boiler House is aligned with things I've done,” Pirozzi continued. “This plays to my strengths. Charlie understands the industry and has a clear vision. It was like divine intervention. That's what they say — everything happens for a reason. That's how I got here.”

Cronin is a hospitality industry lifer (“yeah, it’s in the eyes; twenty-something years”) from Los Angeles. He started doing security in college, then bartended, and worked his way up the familiar ladder. “If you know what you're doing, you can do it anywhere. These last 20 years I've worked in restaurants and bars, and managed them, in five cities and two other countries. You gain experience in different places.”

He reciprocated Pirozzi’s account of their first meeting. “We knew we wanted to be a true Italian-style steakhouse, and we were fortunate enough to meet Ciro — a true Italian from Long Island, bringing in some of those family recipes. Ciro is doing great, and our menu is fantastic.”

“We have pasta made from scratch daily by hand,” said Pirozzi. “We have Italian-influenced dishes, like my grandmother's meatballs, and a crudo that's an homage to Sicilian citrus, with a Southern Italian kind of flair. For our sauces, we use the best San Marzano tomatoes we can find.

“I’m a firm believer in starting with the best raw materials. What is going to set us apart from competitors? Sourcing, and Kentucky Proud ingredients when we can, and drawing from other parts of the country to supplement them. Our meat comes from a company in Chicago, which sources only from farms in the Midwest.

“Our mushrooms I have flown in from San Francisco. I buy the best eggs, the best butter. We use 40% cream. I’m one of those chefs who really believes less is more, and if you start with the best ingredients and put love and attention and detail into it, it comes out the best. That’s all I’d really like this to be, and it’s how I've lived my career.”

Meanwhile Cronin is delighted to be here. “I love Louisville. It offers so much of what I would get in a big city, without the hustle and bustle.” The general manager is proudest of how well Monk’s Road Boiler House has been received.

“It’s so hard in today’s era to open a restaurant, do it well and get good reviews, particularly when you're not on the cheap side. You have to do everything well, and we've been fortunate enough to garner some fantastic reviews, and to have regulars and loyal fans already.” F&D

Fried calamari

Caesar salad

Venetian pork and beef ragu pappardelle pasta

Brewing Co. decocts a new beer destination

BY ROGER BAYLOR

PHOTOS BY DAN DRY

This breathtaking challenge to the established order in contemporary craft beer is as audacious as any of Luther’s propositions amid the 16th century spiritual sphere, but Jahn and Reed, improbably youthful cofounders of Brewing Bridges (a brewing consultancy) and Trellis Brewing Co., are putting their theories on the line at Trellis. It debuted at 827 Logan St. in June amid the ghosts of brewers and cellarmen who worked for the site’s previous occupant, a palatial 19th century brewery called Schaefer-Meyer.

Reed is a longtime homebrewer with a background in business consulting and engineering. Jahn has worked in beer sales and distribution as well as brewing, tending bar and waiting tables. The Trellis co-founders may have bonded over brewing, but

they also share a vision of sustainability as a company and fairness to employees, striving toward livable wages, equity transparency, health care, and eventual ownership stakes.

The beer styles at Trellis will be familiar, but they don’t taste the same as most others. Why? As Yogi Berra might have answered, “because it’s déjà vu all over again.”

A half-century ago fewer than 100 breweries existed in the United States, and almost all their beers were mild golden lagers that by any reckoning tasted very much alike. The uniformity derived from a brewing revolution, though not the one you’d think.

In 1517, noted Saxon beer drinker and occasional theologian Martin Luther went rummaging through his sacristy for a hammer and nails, then posted “95 Theses” on the church door in Wittenberg. Only a few centuries later, Kyle Jahn and Ryan Reed, aspiring craft brewers in Louisville, reduced the number of theses to just one, online — but it’s a doozy.

90% of breweries have the exact same design for their brewing equipment and those designs don't allow for processes like step mashing or decoction. Is it any wonder why most craft beer tastes the same?

827 Logan St Louisville, KY 40204 trellisbrewing.com

The failed experiment of Prohibition temporarily killed breweries; post-Prohibition economies of standardized industrial production and mass market commodification in most sectors of the American economy killed choice, and unceremoniously toppled previous brewing norms. In short, Pumpernickel Rye fought Bunny Bread, and Bunny Bread won; however, even at beer’s lowest creative ebb, the impetus for a counter-revolution was slowly gestating.

The turning point came in 1976 with the pioneering and sadly shortlived New Albion Brewing Company in Sonoma, California. Duly birthed, a movement espousing a return to small-scale, localized brewing traditions outlasted its progenitor and steadily expanded. Today in the USA there are thousands of breweries, suggesting the counter-revolution succeeded beyond anyone’s most feverish dreams, and yet if two Louisvillians can assert plausibly that “most craft beer tastes the same,” then it’s time for the counter-counter-revolution.

This sounds (and tastes) precisely like my kind of fermentable radicalism.

New Albion’s founder and brewer Jack McAuliffe sought to replicate beers he’d tasted in Europe, but there’d been no brewery startups for decades, and brewing equipment fabricators simply didn’t exist. McAuliffe thought like a homebrewer and designed his own, using 55gallon food grade drums, copper tubing, baling twine, electrician’s tape and oddball spare parts he built or adapted.

You are as you mash

As craft brewing exploded, market forces intervened and supply ramped up to meet demand. Today brewers select equipment off the shelf, as a chef would at a restaurant supplier. Base malts, specialty malts, hops and yeast all come from a relative few suppliers, having benefited from the scientific method to ensure optimum efficiency when used in turnkey brewing systems according to the manufacturer’s recommendations. Insofar as the quirks of Mother Nature will allow, brewing techniques, processes and final outcomes have been streamlined toward replicable ends.

And, most craft beer tastes the same — although not literally.

A craft-brewed Kölsch (golden, fruity and light) noticeably contrasts with Imperial Stout (black, thick and treacly). Rather, in metaphorical terms, these and other styles are brewed with strikingly similar assumptions. In craft beer, the proliferation of a formerly under-served market segment led in time to the standardization of “new” norms, and with this standardization came exactly the sort of conventional thinking that prompted change in the first place.

Basic “hedonic” elements have become bizarrely under-valued in craft beer — and yes, “hedonic” refers to the prioritization of pleas-

ure. Beer should be pleasing, right? Yet, how do we define pleasure? The culinary world offers useful parallels, among them the “Maillard reaction,” or chemical reactions to heat while cooking that produce heightened sensory experiences: complexity, flavors, aromas and colors. There’s also umami, the fifth basic taste, Japanese for “delicious savoriness.”

So, how might a brewery enhance the pleasure quotient in a glass of beer, not by reinventing brewery science, but re-emphasizing certain components to create “beermami”? The founders of Trellis already answered their own question: Through “processes like step mashing or decoction.”

Brewing begins with mashing. Milled grain is mixed with heated water to create a porridge-like “mash.” According to Brew Your Own magazine, “a decoction mash is a step mash that is performed by removing a portion of the mash, boiling it and returning it to the main mash.”

Decoction originated long ago in Central Europe as a method of completing the “modification” of raw barley during the previous malting process. Advancements in grain farming and malting science have yielded fully modified malt, ostensibly removing the need for decoction, step mashing and cereal mashing, which consume time and energy.

Jahn and Reed prefer to demur. Trellis exclusively purchases regionally grown barley malt from the South Fork (Kentucky) and Sugar Creek (Indiana) farm/malthouses, as well as triticale, heirloom corn, oats, unmalted barley and spelt. The brewery’s very design incorporates their use, and when the decoction mash is complete, every subsequent step follows logically from the one before.

Beers are carbonated naturally during fermentation by spunding, naturally settled (not filtered) in horizontal serving tanks placed above the walk-in, then poured and packaged with gravity’s assistance using only a minimum of food-grade CO2 (as with cask breather), as guided into clean, cool, wet, waiting glasses by means of Czech-made LUKR sidepour faucets, which represent an ethos all their own. These faucets exist to conjure a foamy head of the sort that you've likely never experienced. It protects and enhances the beer.

Craft beers don’t taste the same at Trellis precisely because they’re designed to taste different.

The once and future brewery in Smoketown

The Schaefer-Meyer brewery opened in 1891 at the southeast corner of Logan and Lampton. Trellis’s 7,500-sq.-ft., 1920s-era building occupies a portion of the former brewery’s acreage. Bird’s eye drawings of Schaefer-Meyer reveal a city block crowded with brick buildings functionally scaled to 19th century brewery needs, yet aesthetically pleasing.

Today at least two of the old brewery outbuildings remain, along

with assorted remnants, providing a mother lode for industrial architecture fetishists. Streets still run on three sides of this block, with the South Fork of Beargrass Creek and an elevated railway to the east.

In 1901 this brewery became the production hub of Central Consumers Co., in essence a merger of the Schaefer-Meyer, Fehr, Senn & Ackerman, Phoenix, and Nadorff breweries. It was a power play aimed at “tying” saloons, groceries, beer gardens and other retailers to the consortium’s beers, either by acquisition or contract. Following Prohibition, the “three tier” separation of producer, wholesaler and retailer was mandated, ending tied houses.

Prohibition obviously brought brewing to a halt, and that’s why the Merchants’ Ice Tower rose in 1920 on the same spot where Schaefer-Meyer’s regal brewhouse stood. A new revenue source was needed, fast, and this enormous 12-story refrigerator kept legal products chilled using ice. The tower and outbuildings are slated for redevelopment, with similar exciting renewal projects underway in the surrounding neighborhoods of Shelby Park, Paristown Pointe, Germantown and Original Highlands.

It’s enough to make a beer writer thirsty — and hungry. In addition to beer, Trellis offers cocktails, wine, cider, radler, kombucha and shrubs, all of them served on draft. Snacks from Chef Noam Blitzer at Meesh Meesh Mediterranean Restaurant are vended, including hummus, labneh and babaganoush. An in-house food concept is under development for release in January, 2025.

I spent three hours with Kyle Jahn at Trellis on a gorgeous October afternoon, touring the facility and enjoying small samples. The transcript of our chat was extensive, exhaustive and consequently unusable owing to sheer length. But the beers! Days later I was still thinking about them, and within a week of our interview, I was back at Trellis, playing Scrabble with my wife as we happily sipped.

To be clear, Louisville’s craft breweries brew fine beers. It’s been a long while since I experienced a dud. It’s just that Trellis’ beers are different — savory, crisp, foamy and accomplished. I yield the floor to Caleb Michalke, owner of the Sugar Creek family farm and malthouse.

“I haven’t been down to Trellis yet, but from the pictures and the conversations I've had with them, I’m really impressed. I am so happy with this ‘revolution.’ The brewing industry has started to shift back to making quality beer using quality ingredients and traditional brewing practices. It’s a taste of fresh air.” F&D

(far left, opposite page) Owners Kyle Jahn (left) and Ryan Reed. (third from top right) Brewer and in-house electromechanical engineer José Martin works in the brewhouse.

A New Star in the Highlands Beyond the Sun Restaurant Shines Bright

At the same time COVID-19 was reducing the U.S. restaurant industry to financial rubble, forcing tens of thousands of food and drink establishments to shut down for good, Amet Bullaudy was risking everything he had to open a new one.

His creation of Beyond the Sun Restaurant and Lounge in the Highlands proves a dream can come true even when the odds are stacked against it. Bullaudy, 38, was born in Cuba and immigrated to Louisville in 2016. Soon after he arrived in Kentucky’s largest city, he was hired as a server at Sol Azteca Mexican restaurant, a job he worked in for three years.

“I had never worked in a restaurant before but once I did I loved it,” he said. “I began thinking about how great it would be to start my own place. It became my dream.”

BY DENISE FITZPATRICK | PHOTOS BY DAN DRY

Bullaudy, a single father, moved into a windowless storage basement near Sol Azteca with his teenage daughter, kept driving his old car instead of buying a new one and began squirreling away nearly every dollar he earned.

“We made a lot of sacrifices,” he remembers. “We took no vacations.”

's journey from server to owner culminates in the opening of his vibrant, multi-sensory restaurant in the Highlands.

By 2019, he had saved enough to buy Sol Azteca, a business he still owns. But as proud as he was to advance from restaurant server to restaurant owner, he still couldn't shake his dream of opening a new place. He had already pictured it in his mind.

Sometimes opportunity falls out of the sky when you least expect it. That’s precisely what happened to Bullaudy one day as he chatted with Sol Azteca customers attending a birthday dinner at his restaurant.

As he spoke with party guests Robert Dominguez and Anna Medina, he discovered they were both Cuban natives who had immigrated to Louisville the same year he had. The

three ended up becoming good friends.

When Bullaudy told Dominguez and Medina of his ambition to start a new restaurant, they were enthusiastic. The icing on the cake came when Bullaudy realized they were both skilled in fields outside his realm of expertise.

Dominguez, a former music producer in Cuba who also had worked in the visual arts, offered to help decorate Bullaudy’s new place and design a stage that would allow him to feature performances there by local musicians.

Medina, who spoke fluent English, was willing to help Bullaudy, who was more comfortable speaking Spanish, with the restaurant’s communication needs.

“We all loved the Highlands and wanted to enhance its nightlife,” Bullaudy said. “The more we discussed the plan, the more we knew we could make it work.”

The three began driving around the neighborhood looking at commercial property for sale. They kept coming back to a 6,550-square-

foot place at 1023 Bardstown Rd., a two-story vacant building that once housed Mellow Mushroom pizza. It had a kitchen, was the right size and was only a stone’s throw from a highly visible location — the intersection of Bardstown Road and Baxter Avenue.

Bullaudy contacted the listing agent for more details and he, Dominguez and Medina toured the place. They liked what they saw, and Bullaudy began drafting a business plan to apply for a mortgage.

“I submitted the plan three times. My first plan wasn’t accepted. Neither was my second plan. But in my third plan, I had developed a good restaurant concept that was financially sound, and it was accepted.”

From pizza to panache

In late 2021, Bullaudy bought the building, brought Dominguez on to help him decorate the new place and hired Medina to handle public relations. He also asked Dominguez to design and build a live music stage.

Bullaudy chose the name of his new place, Beyond the Sun, as a tribute to Sol Azteca, and Dominguez got busy designing a new logo. By early 2023, an extensive renovation of the building had commenced.

On Dec. 27, 2023, amid an economy still recovering from a three-year pandemic, Bullaudy opened his new restaurant, transforming his eight-year dream into a reality. It’s done a steady business ever since.

Today, it’s difficult to imagine the place was ever a pizza parlor.

Black, gold and charcoal gray colors now pervade the restaurant, creating a polished, distinctly modern vibe. Dominguez carried out the palette on walls, flooring, dining furniture, lighting — even drinking glasses, plates and utensils. Two mammoth bars, one downstairs and another upstairs, give the place a celebratory feeling.

“Our two chandeliers were custom-made in Europe,” said Dominguez, who also invited local artists to display their works at the restaurant on a rotating basis.

In February, Dominguez and Bullaudy hung hundreds of silk, long-stemmed roses from the ceiling for Valentine’s Day. They had planned to remove them after the holiday but left them up by popular demand.

Beyond the Sun’s unique layout gives customers the option of sitting in several areas — each offering a different ambiance — or moving from one section to another, Bullaudy said.

“Some people may want to enjoy dinner downstairs and then go upstairs for drinks. It’s all about diversity. We wanted to give our guests as many options as possible.”

On the first floor, an area accommodating up to 75 people provides a traditional, fine dining experience for singles, couples and groups of up to 20 who book in advance. This section also works well for families with children.

(opposite, top row, from left) Beyond the Sun’s main dining room; the main floor bar. (second row, left) The street front outdoor lounge. (second row, right) The Beyond the Sun team (from left), Bar Manager Julio Ruiz, Bar Manager Patrica Lara, Owner Amet Bullaudy, General Manager Cesar Felipe, and Chef Jesus Escribano. (third row, from left) Luz Maria, one of the several rotating musicians that perform live music on the upstairs stage; the upstairs dining room and bar. (third row, from left) The private party room looking out onto the terrace; The outdoor space “The Pegasus Terrace.”

New York steak

Salmon piccata

Seafood pesto gnocchi

Upstairs, the atmosphere is more casual. The second floor is split into several areas: an indoor lounge with tables and booths, a live music stage, a space with relaxed seating and wall-mounted televisions, an outdoor terrace and a party and/or meeting room that can handle up to 60 people.

A quiet place

If you look closely, you may also spot a nook on the second floor facing Bardstown Road sized for four to six people. Its enclosing doors are made of soundproof glass, and the guests inside are attended to by a server whose sole job is to help them.

“This is our VIP area for guests who want privacy,” Bullaudy explained.

Other amenities include a waiting area with soft seating just outside the building’s entrance, large windows that can be opened to let in outside breezes when the weather is nice and an 18-space parking lot behind the building.

Beyond the Sun offers an international selection of food that includes steak, pasta, seafood, chicken, pork, salads, burgers, wings and several Cuban and Mexican dishes.

No matter where people sit or what they order, they frequently comment on how beautiful their food looks, Bullaudy said.

“Our chef understands how to present food in an artistic way and he is very good at it.”

Bullaudy also is serious about ensuring that the service at his place is consistently excellent. All new kitchen staff and servers receive a full week of paid training to help them learn their jobs and Medina strives to respond personally to every online review posted about the restaurant.

“We place a high value on customer feedback and we’ve used many of their suggestions to improve how we do things,” she said.

The restaurant made it through its first year without many aggravations, but there were a couple. Last summer, the restaurant lost electricity during an outage that also affected several other Bardstown Road businesses. The outage didn’t last long, but when the power came back on, the air conditioner didn’t work.

“It happened on one of the hottest days of the year. We solved the problem but for a while we were really scrambling,” Medina said.

After visiting Beyond the Sun’s website and feasting my eyes on its food photos, I was anxious to try out the place. I asked my friends Kim and Tony, who are both committed foodies, to join me. We headed out for an early dinner on a chilly Friday evening.

After getting our bearings inside the restaurant, we settled into a spacious booth on the second floor close to the live music stage. Our server, Cesar, who is also Beyond the Sun’s general manager, quickly greeted us and brought us glasses of water and menus. After spending a few minutes looking over the appetizers we decided to go with the Ferris Wheel Sampler.

We had a much tougher time choosing our drinks.

A bevy of booze

Beyond the Sun offers an overwhelming array of libations, with more than 50 bourbon labels, 80 kinds of tequila, dozens

A classic Caesar salad

Mahi Mahi and grits in a white cream sauce

Shrimp ceviche

of draft beers and a decent wine list.

If that wasn’t enough to make our heads spin, we discovered that the restaurant’s regular margaritas come in eight flavors (lime, strawberry, raspberry, mango, peach, guava passion fruit, watermelon and wild berry). People who can’t make up their minds can order a margarita flight (four 8 oz. samples) or spring for the flight’s heftier cousin, the margarita tree (a wire rack that holds bottles of four larger samples).

The bar menu also concocts non-traditional margaritas mixed with exotic ingredients such as blue agave, mescal, sangria, fresh jalapenos and even elderberry liqueur.

Kim and I stuck with wine, our old standby. I ordered white and Kim ordered red. Tony, who was feeling a bit more adventurous, ordered a Tequila Mojito, a drink usually made with rum.

“It’s good,” he proclaimed after taking a sip.

As we savored our drinks, Cesar brought us a metal Ferris wheel nearly two feet tall and deftly placed it in the middle of our table. Suddenly, I was 8 years old again.

“It’s so cute!” I blurted out. “Look! It turns all the way around so you can grab little tidbits out of its baskets as they spin by.” We were all smiling as we plucked tiny morsels from the contraption and popped them into our mouths. They didn’t last long.

Once we’d finished playing with our food, Cesar served our entrees, which looked every bit as tempting as the website photos I’d seen. I had Under the Sea, a formidable portion of seafood-infused gnocchi in a pesto cream sauce. It was sublime.

Kim’s Twilight Fettuccine came tossed in an Alfredo sauce perked up with red pepper and crowned with grilled shrimp. “They got it right,” she said. “So many places overcook shrimp, but these are perfect.”

Tony dug into his Hawaiian Shrimp Skewers with purpose. When he raved about the cone-shaped portion of saffron rice on his plate, Kim and I both had to taste it. “Yum,” we nodded in agreement.

As we finished our dinners, we listened to a live performance by a pianist. The stage was only about an arm’s length away from our booth, but the music never got too loud. It was a nice addition to our dining experience.

We were all much too stuffed for dessert, but Tony provided an equally satisfying, end-of-meal diversion by ordering a Smoked Old Fashioned. When the bartender brought it over and set it afire at our table, a hissing, billowing cloud surged out of Tony’s glass. The show didn’t last long, but we enjoyed sniffing the mesquite-like aroma that lingered in the air afterwards.

As we left the restaurant and walked to the car, I realized Beyond the Sun had actively engaged every one of my five senses: sight (food plating), hearing (live music), touch (Ferris Wheel) smell (Smoked Old Fashioned) and taste (our delectable meals) in just under three hours.

I hope Bullaudy expands his business because I can’t wait to see what he sets his sights on next. F&D

Chocolate Volcano Cake

Fettuccine with grilled chicken

Ferris Wheel sampler

STORY AND PHOTOS BY HEATHER WIBBELS

Punch Perfect Holiday Season Drinks Made Easy

Dress up your holiday entertaining with effortless and delicious punches designed for any party. Whether you need a warm drink to battle rosy cheeks coming in from the cold in December or an icy and refreshing punch for those tackling the day in a hot kitchen at Thanksgiving, I’ve got some simple batched recipes to handle a thirsty crowd.

For punches, seasonal spices, herbs, and fruits dress up each cup as garnish, from orange slices to cranberries to rosemary sprigs. These festive additions increase the aromatic fragrance that greets guests with each sip. For a dramatic punch presentation, create a colorful ice ring in a bundt pan alternating slices of lemon and orange, berries and herbs to create a glorious visual in a glass punch bowl. If you’re serving from a decorative pitcher, use a large muffin tin to create smaller decorative ice molds infused with citrus and berries.

A few tips: To simplify self-serve garnishing, use an assortment of wine glasses, rocks glasses, or small bowls to hold garnishes next to your punch bowl or pitcher. Once the party starts, guests can help themselves to additional drinks and dress them with the garnishes displayed. Remember to add anything with carbonation last, just before or as guests arrive, and consume the punch within 2 hours to keep the drink from going flat.

Two of these punches are best served warm: the Hot ‘n’ Buttered take on a hot buttered rum and the Merry and Mulled Punch. Make them the day of your party and your house will smell enchanting. The other three, MCM Punch Redux, Spill the Tea Punch, and Bourbon Rocks the Blood Orange all sip best batched and chilled before serving on the rocks.

Bourbon Rocks the Blood Orange

Bourbon Rocks the Blood Orange

One of the simplest and earliest punch recipes accompanied the rhyme: one parts sour, two parts sweet, three parts spirit, four parts weak. This recipe follows that format, with bourbon and blood orange as the stars of the show, but adjust to your preference. Makes 10 one cup servings.

1½-2 cups lemon juice

2 cups orange syrup*

3 cups bourbon (can substitute rum, tequila, vodka or citrus-forward gin)

4 cups blood orange soda

Garnish: blood orange wheel

Combine all ingredients except blood orange soda in advance. Stir to combine and refrigerate until you serve it. Add the soda as guests arrive, combine gently, with an ice mold in the punch bowl. Serve over ice and garnish.

MCM Punch Redux

Punch in the 1960s (now considered mid-century modern era) was often a combination of Sprite, pineapple juice and random sherbet served in a glass punchbowl. Dress up that basic recipe for a more refined version that includes bubbles and a hint of chocolate.

2 pints raspberry sorbet

½ cup white creme de cocoa or orange curaçao

1 quart pomegranate juice, chilled

1 quart black cherry juice, chillled

MCM Punch Redux

12-15 dashes of chocolate bitters (optional)

2 bottles of Cava (or your favorite dry bubbles)

Garnish: raspberries and chocolate shavings

Combine all ingredients except bubbles in a punch bottle and stir until combined. Add bubbles and drink before it goes flat, or within 2 hours.

Hot ‘n’ Buttered Punch

Make a twist on the classic hot buttered rum to explore different spirits and steamy bases. For this crockpot version, use rum (aged rum is best), bourbon, or añejo tequila as the spirit, and substitute hot apple cider or a fragrant winter tea for the base. This makes ten 8 oz servings.

2 quarts apple cider or fragrant winter tea like chai, cinnamon, winter spice, etc.

3 cinnamon sticks

5 cloves

1 sliced orange

1 inch ginger root, sliced

2 cups bourbon, rum, or aged tequila

Make Hot ‘n’ Buttered mix**

Garnish: orange slices and cinnamon sticks

Add all ingredients except spirits and butter mix to the crockpot. Set on low for an hour. Before serving add 2 cups of spirit and set to warm. To serve add 2 tablespoons of the butter mix to a mug and fill with contents of the crockpot. Serve in a heat proof mug and garnish.

Hot ‘n’ Buttered Punch

Spill the (Ginger) Tea

Ginger syrup and a chilled winter tea make a delightful winter punch to serve on the rocks as the holidays heat up. For a more tropical taste, add a few ounces of toasted coconut rum. Makes 8-10 servings.

2 cups dark rum

6 cups chilled tea (black tea, chai tea or earl gray preferred)

½ cup lemon juice

½ cup ginger syrup*** Ale-8-One

Orange (sliced), 3 cinnamon sticks, and 1 star anise to add to pitcher

Garnish: candied ginger and orange slices

Combine all ingredients but the Ale-8 in a pitcher and stir to combine. Add orange and spices and refrigerate for a few hours. To serve, pour into a decorative pitcher, add large format ice with orange slices and cinnamon sticks. Add a few ounces of Ale-8 to each glass of punch, served over ice and garnished.

Merry and Mulled Punch

Grab your favorite Zinfandel, Merlot or Grenache to make a lovely mulled wine recipe infused with the spices of the season. Use a wine you love, but not too expensive. Make this in advance and heat it up just before you serve it. Or, mull it before guests arrive to make the house smell like a warm winter’s night. Makes about 6 small servings.

1 bottle dry red wine

4 ounces brandy, cognac or orange liqueur

10 cloves

3 cinnamon sticks

2 star anise

4 tablespoons brown sugar syrup

1 orange sliced

Juice of 1 orange

Garnish: orange slices and cinnamon sticks

Combine ingredients into a saucepan or crockpot. Heat until steaming but do not simmer or boil. Let infuse for 30 minutes to 2 hours. Turn off heat, but keep warm to serve immediately. Garnish and serve in heat proof mugs.

* Orange Syrup: Zest one orange. Add the strained juice, plus enough water to measure 1 full cup of liquid to a small saucepan. Add the zest and 1 cup sugar. Heat and simmer for 10 minutes. Turn off heat and let cool completely. Strain and store in the fridge.

** Hot ‘n’ Buttered Mix:

1 stick butter (room temperature)

½ cup brown light sugar

1½ tsp vanilla zest of 1 orange (optional)

Cream together the ingredients with a mixer or mix well by hand. Store in a small jar in the fridge. This makes about 10-12 tablespoons of mix for 5 to 6 cocktails.

*** Ginger Syrup: Add 1 cup demerara sugar or white sugar to 1 cup water in a saucepan. Add 2 inches of peeled, chopped ginger root and bring to a simmer. Let simmer on low for 20 minutes. Turn off heat and let cool completely. Strain and store in the fridge. F&D

Merry and Mulled Punch

Spill the (Ginger) Tea

From a log cabin to an elegant former bank, this Louisville gem proves that great barbecue doesn't need to change — it just needs to be done right.

hen you’re really great at what you do, the best course of action is to hold steady to your course. The subject of this story is a case in point.

But first, a bit of context.

The first twenty years of this century (which by mere coincidence overlapped pretty much with my start in food writing and F&D’s coverage of Louisville dining) was without question the most exciting, innovative period in the history of Louisville’s dining scene since the explosion in restaurant dining in the years after World War II.

BY MARTY ROSEN | PHOTOS BY DAN DRY

Shack in the Back BBQ

Where Steady Innovation Meets Legendary Smoke

The scene was driven by a generation of imaginative, ambitious chefs, risk-taking investors, some very knowledgeable and enthusiastic food and beverage journalists (present company excepted), a fresh new urbanism that shaped new dining districts in NULU even as the Frankfort Avenue corridor, the South End, Buechel, the central city, and the suburbs, attracted more adventurous locally-owned eateries — many offering new global dining options. Since the pandemic, things have changed. Here at F&D we still can’t keep up with each and every exciting new restaurant opening — but it’s clear that we’re in a different environment.

Today’s restaurant innovations are often driven not by aspiration but constraints.

Restaurateurs are figuring out how to please customers while dealing with higher food and energy costs, labor shortages, and an environment where the news media that once offered high quality comprehensive daily coverage of food and dining (and arts, for that matter) have simply stepped away from the table.

Some of those innovations, like disappearing print menus, proliferating local chains with inconsistent quality control, cryptic charges on bills, etc., will eventually work their way through the system, get better or disappear.

Still, if you’ve visited some of F&D’s recently featured spots, you know that quality and hospitality are still on the menu.

Shack in the Back BBQ is a case in point. It goes without saying that the word “innovation” is pretty much heretical in the world of barbecue.

And it also goes without saying that in the world of barbecue one person’s dogma is another person’s heresy. And thirdly, it goes without saying (if you’re keeping count, this is the third time I’ve said something that “goes without saying”), that unless a barbecue joint is absolutely certain that its barbecue is the best, what’s the point?

Every truly interesting barbecue joint that I’ve ever visited knew categorically that its version was the best (including some that weren’t really in the running).

I have a personal list of favorites that – alas – includes several places that are no longer in the running, because their owners are no longer in the running. (If you’re near a glass, raise it to the memory of the formidable, idiosyncratic, unflagging John Apple, whose Salem, Indiana Pig Miracle BBQ had a dedicated cult until his death last spring.)

The Shack’s new dining room (left). Owners Mike and Barbara Sivells (right).

Shack in the Back is still with us, which is sort of a pig miracle in its own right.

I became a regular at Shack in the Back in 2009, after reviewing it for the local daily newspaper. (The Shack had opened in 2006, but it took me a while to find it, after which I became a regular and often picked up large orders for gatherings at home).

Back then Shack in the Back was a pretty apt name for an 1896 log cabin in Fairdale with maybe six tables, a booming takeout business, and possibly the best-smelling parking lot in the known world. To get from the parking lot to the front door, a customer had to walk past looming ricks of wood and smoker after smoker. Perhaps this will get me into trouble with one of the Greek gods or goddesses, but that stroll alone made a good case for why ancient civilizations thought burnt offerings were an effective way to persuade deities to give them a favor.

Shack in the Back could have happily stayed in that spot forever — until the location was sold. That might have been a disaster, and the end of the Shack, except that through a happy string of friendly and family relations, Mike and

Barbara Sivells, the owners, managed to acquire — get this! — the elegant Old Forcht Bank building right across the street from their original location (which now hosts a decidedly less charming gas station).

This might sound like the plot of a rags-toriches Beverly Hillbillies story. And indeed the new digs may qualify Shack in the Back as one of the most elegant barbecue joints in the world — let’s face it, how many barbecue joints have a vault? The only thing missing, really is an ATM that dispenses ribs….

But instead of an ATM, the Shack offers a pleasantly appointed full bar, woodblock tables, booths, lofty mezzanine (!) seating, a full bar, and a comfy outdoor deck for fair weather dining, and a little gift shop (where you might pick up a book about great barbecue joints that features the Shack). Oh, and on that mezzanine? In tribute to the building’s banking heritage, Barbara had the idea of putting in a “penny floor.” That is: a layer of wall-to-wall pennies in polyurethane! (In case you were wondering, this is a “down-on-yourhands-and-knees” project — so you know it’s a labor of love.)

And just outside the entrance, like the modern day equivalent of an equestrian statue, there rests a noble icon of bygone days: a rustmarked 1958 Chevrolet Apache truck that greets visitors with seasonal decorative touches and deserves to figure in any visitor’s photo gallery. (If you want to get in the Shack in the Back vibe, search YouTube or your music app for the Reeltime Travelers’ anthemic tribute to that model, “Hallelujah,” an ode to a ‘58 Apache).

In principle, I suppose someone could quibble with me calling the new Shack in the Back a barbecue “joint.” Some reverse snob might

argue that the word “joint” has architectural and design connotations that require a more scruffy, rustic look.

Humbug, I reply. It’s the Q that defines the joint! In this country today (and even in this city) we have a proliferation of chain restaurants that — sadly — are barbecue imposters. None of those places could ever qualify as “joints,” even if their decorators could simulate the “joint” visual aesthetic.

Because true barbecue reflects a state of mind. It’s an exacting, idiosyncratic approach to cookery that transcends architecture or even the specifics of a culinary approach. The vast differences across regional approaches to barbecue are so great that Texans, Georgians, South Carolinians, and Kentuckians (to name a few) might speak different languages. But all good Q, regardless of style, embody patience, rigor, and an individual point of view.

When Shack in the Back moved to the bank, Mike Sivells had to move his main smokers offpremises to a nearby location (see our photos). But as far as I can tell, if Sivells’ focus and approach has changed a whit, it might actually be for the better. Great barbecue, I imagine, is a slow, focused practice akin to meditation.

Barbara is from Niagara Falls, New York (and after 34 years here she still sounds like it) and Mike is from Hopkinsville. Their courtship, she recalls, commenced when they were both working in Louisville at the Radisson Hotel (he as a Bellman, she as a waitress) and they started teasing each other about the way they talked.

On an early date, Mike invited Barbara over for a home-cooked meal. “I’m thinking barbecue,” she recalled. “But it was salmon croquettes and greens… So, yeah, I had to pretend that I liked it,” she says with a laugh.

But barbecue, she says, “was always Mike’s dream, being from Hopkinsville where every other corner there’s a barbecue place, and everywhere people are doing barbecue out of their garage, or on a street corner, or whatever. And he’s just always has a knack for smoking meat.”

I’ll say. And more power to him! These days, Mike spends most of his time at the pit, a bit more than a mile from the Shack. “It’s kind of like his ‘man cave,” says Barbara, and some of the nostalgic touches from the old shack are housed there.

These days, so many restaurant stories touch on the challenges of Covid that it’s become a

(top) Smoked bologna sandwich. (center, clockwise from top left) An antique 1958 Chevy Apache Truck welcomes guests; smoked beef brisket sandwich; the Shack in the Back’s “family”; the turkey ribs. (left) The pulled pork sandwich plater. (opposite) The family size full rack of ribs.

cliché. But it’s worth noting that the pandemic is part of this story.

Barbara and Mike signed the papers on the bank building just in time for the pandemic. And they got through it — which is pretty much as you’d expect from folks whose staff still include people who’ve been with them since day one, and folks who have all-in family support (not to mention putting in a penny floor). They spent two years on their building renovation and reopened in 2022.

Apart from the ambiance (and the full bar), nothing has changed.

This is magnificent old-school barbecue. People have different metrics, of course, but beef brisket? There is no way to cheat on that. Getting it right takes time and precision, and when properly executed the smoky evidence is right there before your eyes even before you take a bite. Texans have some justifiable regional pride about their brisket — because Texas is beef country. But the Shack’s brisket would shine even in the Lone Star state.

Likewise every manifestation of pork — pulled or ribs. But really, if you are going to eat meat at all, the sensory complexity of the smoky, juicy, tender meat revealing itself under a blackened bark is arguably the best possible reason.

On the meat side, execution and presentation is superb across the entire menu — brisket, pork, chicken (and wings, of course) ribs, pulled pork, true smoked sausage and smoked bologna. Also, it must be mentioned that despite their anatomical implausibility, Shack in the Back’s “Turkey Ribs” (no, I’m not explaining this) make a superb meal.

Barbecue may be a casual dining experience that involves lots of napkins and sauces in squeeze bottles, but across the menu (which includes plenty of combinatorial options), as well as “by the pound carry-out”

with larger catering capabilities, there’s nothing casual about the cuisine.

Not only the smoking, but all the sides are scratch made in-house, which these days is rarer than you might think. Ask Barbara whether her coleslaw is either mayonnaise or vinegar-based, and she’ll answer with both the details and the rationale: “It is mayonnaise and vinegar to get the best of both worlds. So it’s creamy but it’s got that twang.”

Likewise with the potato salad: “We’ve had so many vendors come in over the years trying to sell already boiled and diced potatoes. We won’t do it. We use anywhere from 75 to a hundred pounds of potatoes a day between the restaurant and catering, and we boil and peel them every day.”

And as for sauces, yes, they are in-house recipes as well. And though a purist might not need sauces at all, why not? Attention must be paid. It’s an eclectic selection.

One, the Shack’s storied “Sweet Sop” builds its complex flavor from a recipe that includes elements like brown sugar, habaneros, Spanish paprika, and more. “White Lightning,” is a version of Alabama White Sauce (a mayo-based sauce with vinegar, lemon, and some heat, that pairs well with barbecued poultry). There’s a tangy mustard-forward sauce, and more.

Oh, yes. In case you were wondering, there are desserts, including peanut butter pie, chocolate pie, and banana pudding.

And if you’re hosting an event or a holiday meal, it’s worth noting that in addition to catering, Shack in the Back also takes orders for hams and turkeys.

This is barbecue with a sense of place and a notably hospitable vibe — and you need a family photo standing next to that old truck. F&D

BY LELIA GENTLE | PHOTOS BY ANDY HYSLOP

The Simple Art of

TBraising

he cook works in quick movements — fingers dipping into containers of salt and pepper for an almost precise sprinkling of the meat and then searing the meat evenly on all sides over high heat to achieve a perfect browning. These efforts are the building blocks that prepare tough cuts of meat for the conversion to a tender and delicious dish through the art of braising. In its most basic form, braising is a simple methodology of slow simmering a tough meat in a brothy flavorful liquid until it is tender.

Braising includes a bit of hands-on prep, after which slow simmering creates a metamorphosis of the meat from tough to melt in your mouth, infusing every bite with peak flavor. Even with very little experience in the kitchen, almost everyone can succeed when it comes to braising.

As cooking methods go, braising may be the most transformative. Few techniques do more to alter the texture and flavor of meat than braising, and each step of the process adds more layers of flavor to the end product.

Awareness of how braising works can help us understand the slow-cooking process. During the simmering stage, it takes about an hour for the temperature of the meat to rise to 200 degrees. Once the meat reaches 200 degrees, then the tenderizing process truly begins. The next segment of the cooking actually begins dissolving the collagen and the connective tissue, turning the collagen into gelatin. This gelatin provides richness and extraordinary flavor in the broth, and it permeates the meat fibers until they are fork-tender. Just amazing!

But braising doesn’t have to be an all-day affair. What we call “quick” braises are great for vegetables and other proteins such as fish or chicken. These foods are not tough like meats, so they don’t need to tenderize, but they do benefit tremendously from time spent in a flavorful cooking liquid.

Moreover, braising is such a straightforward process that you don’t even really need a specific recipe if you remember these five simple steps.

n Sear the meat. This is the first and most important step in the process of building flavors, so do not skimp on this step. Take your time and make sure that the meat is evenly browned on all sides. A heavy Dutch oven is perfect for this step. Searing the meat provides color and generates flavor through caramelizing the natural sugars found in the meat.

n Add a mirepoix. A mirepoix is a combination of aromatic vegetables, typically fifty percent onion, twenty-five percent carrot and twenty-five percent celery. Mirepoix is used as the base of many soups and sauces in French cooking. After browning the meat, remove the meat from the pan and add the mirepoix, cooking

until the vegetables have softened and begin to brown.

n Deglaze the pan. Deglazing is adding liquid into a hot pan in order to loosen food particles that have stuck to the bottom of the pan. These particles are referred to as fond and they add tremendous flavor to the cooking liquid. Depending on the dish, I will usually deglaze with red or white wine.

n Add the braising liquid and simmer. Add enough stock or water to cover the meat about three-quarters. Cover and cook at a low temperature until tender. The common question is, “How long does the meat need?” The answer can be mystifying, the dish needs to cook until it’s done. Different cuts need different times due to varying collagen levels. Some cuts may be ready in two hours, others in three or four. Test

by piercing with a fork; if it slides through easily, it’s done. If not, continue in 30minute intervals. If the recipe calls for two hours, and the meat is not yet done, it is nothing you have done incorrectly in following the recipe. The problem is that the cut of meat has more collagen than the recipe allocated and the solution is that it needs a bit more cooking time. Always plan for extra time. Braising may occur either in the oven or on the stovetop, it really doesn’t matter. When using the oven, set it to 325 degrees; on the stovetop, a very low and slow simmer is perfect.

n Add-ins. If they have not already dissolved during cooking, remove the aromatic vegetables. Finish the braise by adding vegetables or starches to complete the dish. For instance, if you like carrots and potatoes with your pot roast, don’t cook them for hours with the roast, just

wait and add them at the end. If you precook the vegetables, you may add them at the very end and just cook until heated. If you add the vegetables uncooked, make sure to add them early enough to cook through, so they remain vibrant in color and have a crisp texture, rather than becoming mushy and dull from overcooking.

Cooking is a delightful blend of art and science, transforming simple ingredients into flavorful and nourishing meals. And of course, during the cold days of winter, there is nothing better than something wonderful simmering on the stove, so let’s get braising!

I have included three recipes for you. One is a traditional braised pot roast, converting a tough cut of meat into a family favorite. Another is the very traditional coq au vin, chicken braised in red wine, and finally a fish recipe, which does not need tenderizing at all, but is merely simmered in the flavorful broth until done.

Traditional Braised Pot Roast in Red Wine

Traditional Braised Pot Roast in Red Wine

(Serves 6)

1 3-pound chuck roast

¼ cup vegetable oil, divided kosher salt black pepper, coarsely ground

1 onion, sliced thin

2 carrots, diced small

2 ribs celery, diced small

2 cups red wine

6-8 cups beef stock (enough to cover roast about three-fourths of the way)

1 pound carrots, peeled and rough cut into one-inch pieces

2 pounds red potatoes, washed and quartered

Brush chuck roast with oil and season with salt and pepper.

Heat a heavy Dutch oven on high, add a tablespoon of oil, and sear the roast until browned on all sides. Remove and set aside.

Reduce heat to medium, add onions, celery, and carrots, and cook for 6-8 minutes until softened and browned. Add red wine to deglaze, stirring to loosen browned bits. Add beef stock and stir. Return the meat, ensuring it’s three-quarters covered; add more broth or water if needed.

Cover with a tight-fitting lid and simmer on low heat or bake at 325°F for about two hours, until the meat is fork-tender. If not tender, cook for an additional 30 minutes.

Meanwhile, boil rough-cut carrots and potatoes in water, reduce to a simmer, and cook for 10-15 minutes until tender. Drain and set aside.

When the roast is ready, add the cooked carrots and potatoes to the Dutch oven and heat through before serving.

Classic Coq Au Vin

(Serves 4-6)

If you have time, use fresh pearl onions, they really make this a special dish.

2 tablespoons olive oil

4 ounces bacon, diced

1 whole chicken, cut into 8 pieces

kosher salt

black pepper, coarsely ground

½ pound carrots, cut diagonally in 1-inch pieces

1 onion, peeled and thinly sliced

1 teaspoon minced garlic

¼ cup brandy

½ bottle dry red wine

1 cup chicken stock

10 fresh thyme sprigs, tied together with cooking twine

2 tablespoons butter at room temperature

1½ tablespoons all-purpose flour

½ pound fresh pearl onions, parboiled and peeled (or ½ pound frozen pearl onions)

½ pound cremini mushrooms, stems removed and thickly sliced

Preheat the oven to 325°. Heat olive oil in a large Dutch oven over medium heat. Add the bacon and cook for 8 to 10 minutes until browned. Remove bacon with a slotted spoon and set aside.

Classic Coq Au Vin

Pat chicken dry and season with salt and pepper. Brown chicken in batches in the bacon fat, then set aside. In the same pot, cook carrots, onions, 2 teaspoons salt, and 1 teaspoon pepper over medium heat for 10 to 12 minutes, stirring occasionally. Add garlic and cook for 1 minute. Deglaze with brandy, then return bacon and chicken to the pot. Add wine, chicken stock, and thyme; bring to a simmer. Cover and bake for 30 to 40 minutes until chicken is cooked through.

Make a paste with 1 tablespoon butter and 1½ tablespoons flour, then stir into the stew to thicken. In a separate pan, melt remaining butter and cook mushrooms over medium-low heat for 5 to 10 minutes until browned. Add mushrooms to the stew and simmer for another 10 minutes. Adjust seasoning and serve hot with rice, pasta, or mashed potatoes.

Braised Cod with Plum Tomatoes and Garlic Mashed Potatoes

(Serves 4)

This is a quick braise, the fish does not need to tenderize, so it comes together very quickly. The braising liquid makes it very flavorful.

For the Cod:

4 cod filets, 6-7 ounces each

1 teaspoon dried oregano leaves salt and freshly ground black pepper to taste

¼ teaspoon cayenne pepper (optional)

2 tablespoons olive oil

2 cloves minced fresh garlic

1 (15 oz.) can chopped plum tomatoes

1 cup dry white wine Italian parsley for garnish

Sprinkle both sides of cod with oregano, salt, black pepper, and cayenne pepper.

Heat olive oil in a large sauté pan over medium-high heat. When pan is heated, add the cod. Cook until fish is golden on one side, about four minutes and then turn cod. Add garlic and cook one minute. Mix together tomatoes and white wine, then pour over fish; bring liquid to a simmer. Cover with a lid and simmer until fish begins to flake, about four minutes more.

Place a portion of mashed potatoes in each of four serving bowls. Divide cod, tomatoes, and broth among four soup plates. Garnish with parsley and serve.

For the Garlic Mashed Potatoes:

¼ cup olive oil

4 large garlic cloves, peeled and minced

3 medium Yukon gold potatoes

salt and freshly ground black pepper to taste

Place the olive oil in a small sauté pan set over medium low heat. Add the garlic, and cook until garlic is soft and aromatic, about 2 minutes. Remove pan from heat, and set aside.

Peel the potatoes and cut into 1½ inch cubes. Place cubes in a medium saucepan filled with cold water. Add 2 teaspoons salt. Bring water to a simmer over medium heat. Cook until a knife inserted into a potato chunk comes out easily. Drain potatoes in a colander set over a heat proof bowl, reserving 1/3 cup cooking water. Transfer potatoes and reserved water to a medium bowl.

Using a whisk, mash the potatoes and water until smooth. Whisk in the reserved oil and garlic. Season the mashed potatoes with salt. F&D

Braised Cod with Plum Tomatoes and Garlic Mashed Potatoes

guide

Cuisine Style

African ..............................64

Asian/Chinese..................64

Asian/Filipino...................65

Asian/Japanese...............65

Asian/Korean...................67

Asian/Thai........................67

Asian/Vietnamese............67

Cafés...............................53

Cafeterias/Buffet..............60

Cajun/Creole....................68

Casual Dining..................54

Coffee/Tea Houses..........76

Cuban/Caribbean.............68

Desserts/Bakery..............74

Style.............59

Bar & Grill/Taphouse........60 Barbecue.........................57

Dining.......................46

local and seasonal ingredients drawn heavily from the farm’s extensive gardens. $$$$ D pf

GUIDE KEY

$$$$ = under $10

$$$$ = $10-$15

$$$$ = $16- $24

$$$$ = $25 & up

ALL RESTAURANTS ARE LOCATED IN LOUISVILLE, KY

(unless noted otherwise)

jj bakes

All phone numbers in INDIANA use area code 812 Average Entrée Price:

All phone numbers in KENTUCKY use area code 502

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,

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., 822-1184. 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

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 fo-

cused on steaks, chops and sustainable seafood served up from the open-concept 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., 631-4180. This rooftop restaurant and bar above the Hilton Garden Inn 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

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

ÄTA 4863 Brownsboro Rd., 690-6585. Formerly Anoosh Bistro, now owned and rebranded by Chef David Danielson; the name means “to eat” in Swedish. Danielson aims for seasonality and accessibility in his menus, offering familiar elevated American dishes, small plates and shareables with unexpected global twists; examples include pappardelle pasta with braised pork, filet mignon skewers and grilled artichoke. The same sense of everyday approachability informs his wine and cocktail lists. $$$$ L D p

BEYOND THE SUN 1023 Bardstown Rd., 384-1433. Highlands restaurant and lounge from Amet Bullaudy and the team at Sol Aztecas, features American and international cuisine (burgers, tacos, wings and more), 50 draft beer lines, cocktails, a secondfloor patio and nightly entertainment. $$$ D pf

BLACK RABBIT 122 Sears Ave., 897-9721. Using the longtime Equus in St. Matthews as a springboard, Black Rabbit changed ownership in 2024 but remains a speakeasy-themed “behind the bookcase” experience, serving small plates, main courses, flatbreads and desserts, along with craft cocktails, top-end bourbon and an extensive wine list. $$$ 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, whitetablecloth 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 greenchile 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 Californiabased 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

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

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

ENSO 1758 Frankfort Ave., 384-7931. (* Temporarily closed due to fire.) Meaning “full circle,” it’s a fresh blend of traditions from Chef Lawrence Weeks and the team at North of Bourbon, as Japanese techniques and influences are combined with Southern ingredients, a shared legacy of hospitality characterizing both contributors. As an example, yakitori (skewers) with specially prepared okra instead of chicken. $$$ D pf

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

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

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 IN MIDDLETOWN 12717 Shelbyville Rd., 8611078. Owner Jared “Lou Lou” Matthews, a Louisiana native, continues his crowd-pleasing pursuit of Cajun and Italian culinary fusion vibes – witha comfortable Bourbon Street feel –in Middletown, incorporating elements of the menus and décor from his successful Lou Lou eateries in St. Matthews and NuLu. It’s a neighborhood-oriented place for family fun or date nights, and a new twist: Cajun brunch on Sundays.$$$ 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 other restaurants include Osteria Italian Seafood 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

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

MELTING POT 2045 S. Hurstbourne Pkwy., 491-4762. If you have pleasant memories of fondue parties of the ‘70s, The Melting Pot franchise is for you. If you can melt it and dip things in it, it’s probably on the menu (make mine Classic Alpine, please). A major remodeling has opened up the floor plan, enhanced bar seating and added a group party area. $$$ 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. $$$$ Br L D pf

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

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. $$ 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

PERSO 741 E. Oak St., 290-5721. Italian-trained chef Emil David deploys an open kitchen layout to bring classic regional Roman cuisine to Shelby Park, emphasizing seasonal ingredients, thin crust/square cut pizza and house-made charcuterie, with 3course Prix Fixe options available Sunday through Wednesday. $$$ D p f

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., 897-5000. 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

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

THE CHEF’S TABLE VIP CLUB 501 W. Main St. (Kentucky Center for the Arts), 584-7777. The Lexus Lounge provides food (small plates, charcuterie, mini-sandwiches) and bar service two hours prior to performances at the Kentucky Center. The Chef’s Table functions as an all-inclusive pre-show and intermission food and beverage experience, added on to admission tickets for selected shows and events. $$$$ L 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

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

VILLAGE ANCHOR PUB & ROOST 11507 Park Rd., 7081850. 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, wellselected wine list and ambitious beer list with more than 50 craft and import choices accompany 55 Bourbons to boot. $$$ Br L 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, first-served 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. $$$$ D pf

WILD SWANN 601 W. Main St., 434-3777. The boutique Grady Hotel downtown named its restaurant/bourbon bar for two previous occupants of the building: a 19th century medicinal whiskey distiller and Derby hat maker. Breakfast, lunch and dinner are served, with a focus on small plates and shareables, as inspired by Louisville’s Southern heritage. $$$ B L D p

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

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

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, 3501 Outer Loop, 885-5550. Lexington-based Bluegrass Hospitality Group has four 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

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. $$$ D pf

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

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

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, longcooked 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

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

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 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

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. New owner Brian Downing has been quoted as saying, “It’s better to eat in a bar than to drink in a restaurant.” Consequently, this established (founded in 2011) Clifton honky tonk still features a huge bourbon list and a signature 1950s Bakersfield vibe, complete with lots of music on vinyl, while the southern-influenced food menu has been slightly refashioned: fried chicken livers and fried okra are back; birria tacos, shrimp and grits, and chicken and waffles remain. $$$$ Br L D pf

ZIBA’S BISTRO 1001 Logan St. (Logan Street Market), 909-6413. Chef Bapion Ziba’s successful first stint at Logan Street Market ended in 2022 when Ziba moved, but in early 2024 his Southern-accented West African-French cookery returned. The burgers are legendary; other signature dishes include catfish & grits, jerk chicken pasta and black-eyed peas de tiare. $$ L p f

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 wildcaught 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

CUNNINGHAM’S CREEKSIDE 6301 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

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 River Rd., 895-0544, 601 W. Riverside Dr., Jeffersonville IN, 284-3474. Fried fish in a family din-

ing 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

OSTERIA ITALIAN SEAFOOD 1211 Herr Ln., (Westport Village), 423-5822. Restaurateur Jared Matthews lovingly recast the long-running Napa into an East End “osteria” (in Italy, a tavern or roadhouse with food and wine). Italian-American dishes headline lunch, dinner and Sunday brunch: traditional pastas (Spaghetti Vongole, Cacio e Pepe), soups and salads, and varied oceanic treats, including Seared Scallops, Halibut Agrodolce, and Shrimp Fra Diavolo. Filet mignon, wagyu and grilled steakhouse chicken provide protein balance, and there’s a full range of shareable appetizers—and nothing (nothing!) beats Tiramisu and Tawny Port. $$$ 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

PIER 17 CAJUN SEAFOOD 1975 S. Hurstbourne Pkwy., 4099857. Pier 17 introduced Louisville to the Vietnamese-Cajun fusion concept of Asian-spiced seafood boils (which originated on the Texas-Louisiana coast); in addition to the now familiar meals in boil-in bags, the menu offers fried fish, soft-shell crab, oysters, shrimp, po’ boys and gumbo, with rice, fries, slaw and other sides. $$$ L D pf

RED LOBSTER 986 Breckenridge Ln., 899-3334, 4639 Outer Loop, 964-9647. 951 E. Lewis and Clark Pkwy., Clarksville IN, 812-285-0444. 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 fishaverse 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 fast-food 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

STORMING CRAB 1360 Veterans Pkwy., Clarksville IN, 5903773, 4801 Outer Loop, 999-9998. Here you can get market price 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

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

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., 384-7623, 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., 812-1122. The Hurstbourne corridor (ex-Mimi’s Cafe) is the home of the first Louisville location for this purveyor of aged, mesquite-grilled steaks and seafood, with pastas, salads and sandwiches filling out the menu. $$$$ L D p

DEL FRISCO’S 101 Whittington Pkwy., 897-7077. This longtime 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

HIGH STAKES GRILL 710 E. Jefferson St., 901-9355. Chef Kathryn Fink leads this rooftop restaurant (indoor and outdoor seating) at the Tempo by Hilton in NuLu, emphasizing classic American grilling traditions for brunch and dinner: ribeye, steak frites, salmon and pork schnitzel. Signature main courses include Lobster Scampi Bucatini and Filet Oscar, and there is a broad selection of popular starters, salads and sides. $$$$ 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 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

MONK’S ROAD BOILER HOUSE Log Still Distillery’s two-level showcase chophouse “by the bridge” on Whiskey Row – note the handy valet parking option – honors a bygone era of fine dining by fusing prime strip, ribeye and tomahawk steaks with fresh seafood (oysters, scallops, salmon) and house-made cavatelli, pappardelle and mezzalune pasta, alongside salads, appetizers, sides and extras. Monk’s Road Bourbons and Gins, and Rattle & Snap Tennessee Whiskeys, are the obvious bar focus; an exclusive single-barrel, 120 Proof High Rye bourbon is available only here. $$$$ 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

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 Hotel Distil downtown on Whiskey Row fires its steaks over used bourbon barrel staves, but there’s more to the menu than beef, like sole meunière, truffled spaghetti and a well-stocked raw bar. The deep spirits list and full dinner menu are available to guests at THE TERRACE AT REPEAL, a climate-controlled outdoor area with views of Whiskey Row’s historic facades. $$$$ B Br L D p

RUTH’S CHRIS STEAKHOUSE 6100 Dutchman’s Ln., 4790026. 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, 115 S. Fourth St., 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. Dryaged 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

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

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

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

GAME 2295 Lexington Rd., 618-1712, 117 E. Riverside Dr., Jeffersonville IN., 812-725-0099. The original Louisville flowering of Game brought us 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. A second iteration, Game on the River, plays the same game but adds “seafood flair with water animals” (translation: fish) to capitalize on the riverside location in Jeffersonville. $$ D f

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.” $$ B L f

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. $$ L D pf

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

RED HOG 2622 Frankfort Ave., 384-0795. Crescent Hill butcher shop and café committed to sustainable, humane and ethical farming practices. Cured meats and pasture-raised beef, bison, pork, lamb and poultry are among the specialties, with the café serving small plates and pizzas fired from a wood-burning oven. The bar offers craft beer and cocktails. $$ L D pf

WORLD OF BEER 9850 Von Allmen Ct., 690-4280. This Florida-based chain serves a wide variety of craft beers and sports a tavern menu that is a few notches above the usual bar food: $$ L D pf

BURGERS

/ CHICKEN / DOGS

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

BOBBIE’S SON CATERING 317 W. Oak St., 614-8900. The Old Louisville caterer—creator of Fry Pressure seasoning and claimant to the much-debated title of the city’s best chicken wings— now offers a lunch buffet and limited dine-in seating. $ L D

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, 7706 Bardstown Rd., 653-0050, 1520 Veterans Pky., Jeffersonville IN, 504-2360, 7900 Shelbyville Rd. (Oxmoor Center), 901-3132. The growing franchise’s name says it all, because here you will find a baker’s dozen styles of chicken salad (savory, traditional, fruity & nutty), as a scoop or sandwich, along with pimento cheese sandwiches, soups and salads. $$ L D f

CLUCKERS WINGS 4308 Charlestown Rd., New Albany IN, 944-8100, 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

CM CHICKEN 2223 Frankfort Ave., 365-1907, 9422 Norton Commons Blvd., 423-1202. The Virginia-based, Korean (style) fried chicken chain (the acronym KFC was apparently already taken) presents the bird sauced one of several ways, or you can try tikku-dak – fried, coated and then baked. Also with Korean street food, shaved ice and boba tea. $$$ L D pf

COSMIC BIRD 916 Baxter Ave. Unique chicken-less, plantbased, vegan fried chicken – fauxltry – in the Highlands, courtesy of Chef James Morier. An array of “chk-n” sandwiches is complemented by Impossible sausage and meat specials, salads, sides and desserts … always vegan. $$$ L D f

CULVER’S 4630 S. Hurstbourne Pkwy., 671-2001, 1555 Veterans Pkwy., Jeffersonville IN, 913-0810, 11801 Interchange Dr., 618-0838. When the signature item is called a “ButterBurger” and frozen custard tops the dessert menu, you know you’re not in for diet fare. $ L D f

DAVE’S HOT CHICKEN 4125 Town Center Blvd., Jeffersonville IN, 812-913-6110. Hot chicken might well be a Nashville TN tradition, but this franchise concept derives from a street stand operated by four buddies in Hollywood, California. The menu is built around aggregations of chicken tenders and chicken sliders, with nary a chicken bone in evidence. Sides include mac ‘n’ cheese and kale slaw; also featured are enormous “toploaded” shakes. $$ 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

DOG HAUS BIERGARTEN 415 Bank St., New Albany IN. 812900-7677. Hailing from Pasadena, this particular house features sausages, as in an array of elaborately customized hot dogs, plus bratwurst, Italian sausage and kielbasa – but there’s much more, including burgers, sliders, chicken sandwiches, breakfast burritos and desserts. Handcrafted cocktails and a 24-tap selection of local and regional beers headline the bar program. $ L D p f

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

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, 1500 Veterans Pkwy., Jeffersonville IN 812-913-4820. 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 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

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, 303 W. Cardinal Blvd., 708-1818, 6600 Bardstown Rd., 290-5679, 5608 Outer Loop. 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, 7701 Preston Hwy., 968-1606, 700 W. Riverside Dr., Jeffersonville IN, 218-9485. Hooter’s may draw crowds with its long-standing 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

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, 2888980, 4590 Dixie Hwy., 447-4856, 4419 Cane Run Rd., 4481109, 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, 13801 English Villa Dr., 7680203. Louisville’s homegrown Texas Roadhouse chain created this fast-casual, made-to-order restaurant offshoot, offering hand-breaded chicken sandwiches and tenders, burgers and sandwiches, fresh salads and scratch-made dressings, shakes and sweets. $$ 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

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 f

OLLIE’S TROLLEY 978 S. Third St., 583-5214. A little piece of fast-food 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 mini-burgers. 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

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

RED TOP GOURMET HOT DOGS 1154 Logan St., 690-3069. One of those familiar Red Top food trucks is permanently located inside the courtyard at the cutting-edge Atrium Brewing Co. in Shelby Park. The full arsenal of dogs and toppings is joined by sliders, brats, wings and tots, and a brunch menu is served on Sunday. $$ L D pf

ROOSTERS 7405 Preston Hwy., 964-9464, 4420 Dixie Hwy., 384-0330, 10430 Shelbyville Rd., 883-1990, 5338 Bardstown Rd., 618-1128, 3601 Springhurst Blvd., 708-2798, 1601 Greentree Blvd., 812-590-3391. 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

ROYALS 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. In Germantown, a takeout-only purveyor of burgers (beef as well as “those other meats”), accessorized with a range of toppings, sauces and cheeses; hot dogs and Polish sausage; fried chicken and “big ass” grilled cheese sandwiches; with vegetable side dishes, chili and fries. $ 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 fastfood 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 handdipped shakes served, if you dine in, on real china. $ B L D

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 FOOD & BEER HALL 1314 Bardstown Rd., 4988420, 7900 Shelbyville Rd. (Oxmoor Center) 515-6040. Ranked by the Travel Channel as being among America’s “10 Most Hype-Worthy Fried Chicken Restaurants,” The Eagle house-brines and hand-dredges its chicken and unspools numerous comfort-food accompaniments, including five-cheese macaroni and house-made biscuits, along with an extensive roster of sandwiches and salads. $$$ 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

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. WeekEnd 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. $$ L D p WNB FACTORY 1019 Bardstown Rd., 915-0088, 10224 Taylorsville Rd., 883-0050, 3733 Lexington Rd., 365-3177. Signifying “wings & burgers,” the Atlanta-based franchise’s mission statement is “to make the best darn wings & craft burgers you’ve ever had.” The menu also offers a variety of chicken sandwiches, cheesesteaks and combos, and even the stray veggie burger. $$$ L D f

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 (9 Locations) Fast casual chain specializing in chicken fingers and chicken wings (with myriad sauces), sandwiches and salads. Or, in the snaZZy Zaxby’s zee-menclature: zappetizers, zalads, platterz, wingz and fingerz. The mother tongue may suffer, but after all, z business is z business. $ L D

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

ANGIE’S CAFE 2781 Jefferson Centre Way, Jeffersonville IN, 920-0831. 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), 426-9191. 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., 8999800. Tables invariably are at a premium at this popular Crescent Hill breakfast and lunch spot, and its artisanal bakery continues to produce hearty European-style breads for restaurant tables and grocery stores around town. An ownership change in 2023 was so seamless that six months passed before anyone knew it occurred. $$ B L D f

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. $ 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 family-operated 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

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 3703 Johnson Hall Rd.., 8961488. Quality café fare and comfort food in a casual setting at the Masonic Homes Campus, with a lengthy list of hot and cold sandwiches, wraps, salads and rotating soups; daily combos and hot plate specials; a grab-and-go section; and box lunch service (with advance notice). $$ 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

DRIP N DOUGH A Cherokee Triangle coffee shop with doughnuts, but also serving hot dogs with the fixings. We believe Ignatius J. Reilly would approve, even without pirate regalia (IYKYK). $$ L D

ELDERBERRY PROVISIONS 3909 Chenoweth Sq., 3840629. The father-daughter team of Tim and Brittany Dulac fills the void left by the former Cheddar Box in St. Matthews, offering sandwiches, snacks, grab-and-go meals and baked goods for lunch and dinner, as well as catering services. $$ L D f

EST. 1927 BY MARIGOLD CATERING COMPANY 2035 S. Third St. (Speed Art Museum), 634-2700. As of 2024, the owners of The House of Marigold and Marigold Catering Co. have assumed the role of food service providers, caterers and café operators inside the Speed Art Museum in Old Louisville, replacing the long-running Wiltshire. Menus are drawn from longtime lunch and brunch favorites, so relax between viewings. $$ 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

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

MOONSONG BAR + CAFÉ 710 E. Jefferson St., 901-9355. Ground floor breakfast and lunch provider at the Tempo by Hilton in NuLu, undertaken in partnership with Bluestone Lane, an Australian-inspired coffee roaster and café; after a

midday break, Moonsong reopens in late afternoon for drinks and bites into the evening. $$ B L D p

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. $ B L

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., 4510700. 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 late-night hours add to the draw. $$ 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

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 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 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

THE UNDERGROUND CAFÉ 110 W. Chestnut St. (Health Sciences Hall). Jefferson Community and Technical College’s culinary arts students run their own café, with a menu of burgers, sandwiches, salads, grab-and-go snacks, and more. $ L

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 D

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, 605 W. Main St., 749-1683. Caterer/Restaurateur Susan Hershberg’s venerable bakery and café (founded 1989), with locations in the Highlands and downtown, offers 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, 11615 Shelbyville Rd., 305-8905. From the active mind of New Orleans-born chef John Currence has emerged the growing regional chain Big Bad Breakfast: “the most important meal of the day.” 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 lunchoriented 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. $$ B Br L pf BREAKFAST AF 1008 Goss Ave., 365-4466. As what? Well, start with the owners of the Hauck’s Corner bar nearby in Schnitzelburg, then consider that breakfast can be late at night or early in the morning depending when one arrives in bed. From Tteokgalbi (a Korean short rib patty with egg) to a cornmeal pancake with pulled pork, expect “dawning” creativity. $$ B Br L pf

CON HUEVOS 2339 Frankfort Ave., 384-3027, 4938 US-42, 384-3744, 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

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 Floridabased 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

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. $$$ B L D

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 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. $$$ B Br L p f

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 spinoff 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

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

TWIG & LEAF RESTAURANT 2122 Bardstown Rd., 451-8944. A popular Highlands hangout since 1962, the landmark “Twig” remains best known for its breakfast, which continues into the afternoon alongside a traditional diner-style lunch menu. But at night until closing, the offerings flip over to Mexican and Guatemalan, from the familiar to lesser-known items like papusas, sandwich-like griddle cakes. $ B L D f

WILD EGGS 3985 Dutchmans Ln., 893-8005, 1311 Herr Ln., 618-2866, 153 S. English Station Rd., 618-3449, 121 S. Floyd St., 690-5925, 1450 Veterans Pkwy., Jeffersonville IN, 9134735, 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

A NICE RESTAURANT 3129 Blackiston Mill Rd., New Albany IN, 945-4321, 404 Lafollette Station, Floyds Knobs IN, 9237770. 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

AL’S TABLE 830 Phillips Ln. (Crowne Plaza Hotel), 367-2251. Named in honor of local developer Al Schneider, Al’s Table offers breakfast, lunch and dinner seven days a week at the Crowne Plaza Louisville Airport Expo Center Hotel (formerly the Executive West). The bill of fare features Kentucky-influenced cuisine with regional touches, and of course a full bar.

$$$ L D

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, but competent execution makes it a good bargain for those whose tastes run to mainstream American cuisine. $$ L D p

BACK OF THE HOUSE COLLECTIVE YARD 3215 Preston Hwy. Louisville’s first designated outdoor food truck yard, located near the Kentucky Fair & Exposition Center, hosting six food trucks drawn from a rotating list. Open year-round when the temperature range is between 40 - 95 degrees F., except during extreme weather. Yard games and a miniature dog park supplement the food and drink. $$ L D f

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

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, 2300 W. Market St., 650-1783. Shaquan McDonald, a two-decade food business veteran, describes his foray into eatery ownership as “American style with a twist.” 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

DENNY’S 434 Eastern Pkwy., 636-2538. 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. $$ B Br L D

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 are available. $$ B Br L 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 featuring American cuisine of precisely the sort you’d expect Fuzzy and friend John Daly to enjoy. $$ B L D pf

GANDER, AN AMERICAN GRILL 111 S. English Station Rd., 915-8484. 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

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

NOODLES & COMPANY 1225 S. Hurstbourne Pkwy., 6320102, 4302 Summit Plaza Dr., 791-9015, 319 Cardinal Blvd., 632-2846. 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. 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., 8973900. 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. $$ L D p

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. $ B L D

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

THE B.A. COLONIAL 818 Kenwood Dr. (Colonial Gardens), 242-8686. 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 word “tiki” is post-war English for tropical culture in the South Pacific. It’s one thing to revive the original ‘50s’ era tiki bar concept in Butchertown, complete with fruity tiki cocktails and menu items from the “Pacific Surf Triangle,” defined as “SoCal to Hawaii to Mexico’s Pacific Coast”. But adding miniature golf simply takes matters to a whole new level. $$$$ 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 Anko Sushi and Mochi Dog, and various weekly kitchen pop-ups. Tran is working toward six permanent food vendors and a full bar. $$ L D f

BETTER BLEND NUTRITION 4149 Shelbyville Rd., 530-5452. Numerous Louisville-area branches are projected for this Kentucky-based “health and wellness” franchise, which offers a plethora of smoothies (or “blends”), bowls and other menu items built around ingredients low in sugar, fat, carbohydrates and calories. $$ B L D

CHERRY PICKIN’ 828 E Main St., 963-5969. This “juicery” shares NuLu Marketplace patio space with The Seltzery, and featured cold-pressed juices along with breakfast and lunch options (oats, avocado toast) as well as smoothies and other health- and wellness-oriented fare. $$ L D f

CLEAN EATZ 3565 Springhurst Blvd., 653-7865, 9545 Taylorsville Rd., 790-8107. 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

CORELIFE EATERY 1225 Veterans Pkwy., Clarksville IN, 812725-0031, 9365 Viking Center Dr., 709-7131. This Syracusebased 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 Cincinnati-

based 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

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., 9965666, 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.$$ L D

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

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

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

LUEBERRY ACAI & SUPERFOODS 808 E. Market St., 7420640, 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

NAÏVE 1001 E. Washington St., 749-7856. This Butchertown eatery debuted as a farm-to-table, vegetarian restaurant. New ownership in late 2024 is expected to alter the culinary focus by recasting the menu to include Latin American dishes, while retaining the better selling vegetarian items. Time will tell, and we’ll return with an update when merited. $$ D pf

PLAYA BOWLS 4600 Shelbyville Rd. (Shelbyville Road Plaza)., 882-1100., 12939 Shelbyville Rd. , 919-7075. 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

SHAHAR CAFÉ 1127 Logan St. This plant-based restaurant is reestablished in Shelby Park, offering eclectic vegetarian and vegan interpretations of varied European and Asian dishes for breakfast, lunch and dinner, ranging from tacos to tater tots and “impossible” burgers. $$ Br D

THE SALAD CHIC 526 S. Fifth St., 500-8202. Downtown lunch spot where customers can build their own salads, salad and fruit kabobs or wraps, or choose from a prepared salad menu and a changing daily roster of soups. $$ B L

TROPICAL SMOOTHIE CAFÉ 13128 Shelbyville Rd., 2909903, 5023 Mud Ln., 709-5420, 4114 Summit Plaza Dr., 3844386, 305 W. Cardinal Blvd., 290-0008, 4024 Shelbyville Rd., 384-3732, 7714 Bardstown Rd., 384-5249, 1586 Veterans Pkwy., Jeffersonville IN, 812-920-0030. 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. $$ B L D

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

pies), cheesy bread and garlic or pepperoni breadsticks; for dine-in or carryout. $$ L D pf

AAA PIZZA 1155 S. 15th St., 584-2999. Locally-owned pizza, wings, salads, subs and homemade desserts for carry-out from a corner shop in the underserviced California neighborhood near Old Louisville. $$ D

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 3927 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. 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 non-traditional 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

8TH DEI PIZZA 3211 Grant Line Rd., New Albany IN, 812-5902478. Previously known as 8th Street Pizza, now sharing space with Donum Dei Brewery and Distillery, specializes in madeto-order New York style pizza (build-your-own or signature

CRAFT HOUSE PIZZA 4041 Preston Hwy., 363-4880, 9601 Newbridge Rd., 409-6276, 12607 Taylorsville Rd., 742-8700, 2813 N. Hurstbourne Pkwy., 861-1012, 5205 New Cut Rd., (Colonial Gardens) 861-1808, 1500 S. Shelby St., 861-1807. Owner Tom Brown’s pizzerias embody his move into craft beer (Hometown Brewing Co.), as brewed since 2019 at the Preston

Highway location. 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 (and patented) 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. 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., 8906331. 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., 412 W. Daisy Ln., New Albany IN, 812-590-6880, 2224 Dundee Rd., 458-6637, 2976 E. 10th St. Jeffersonville IN, 812-590-1213. 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., 618-0234. 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 double-stack "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

FIRE OVEN PIZZA 313 W. Cardinal Blvd., 2801 Packerland Way., 384-9666. Signature pies (pepperoni, BBQ chicken, meat lover’s, Hawaiian) and build-your-own options hew to pizzeria norms, but are augmented by a short selection of locally unique Indian-inspired choices: Paneer Tikka, Chicken Tikka Masala, Manchurian, and Achari Masala. Salads, sides and wings also are available.$$ L D

GARY’S MÁKA MIA PIZZA 6614 Manslick Rd., 365-2166. Taking over for the previous tenant Iroquois Pizza, this new source of pizza, pasta, hoagies and subs is the first Louisville area licensee for Máka Mia pizza, a brand vertically integrated with food service giants JTM and Sysco, as tailored for traditional bricks ‘n’ mortar kitchen spaces or using a “robotic” vending machine option. $$ L D p

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

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., 4585387, 10494 Westport Rd., 426-1181, 1725 E. 10th St. Jeffersonville IN, 812-282-2220. This Detroit-based chain offers sit-down service and carry-out. The menu features “flavorized” crust options, gourmet pizza options (such as buffalo ranch chicken and Hawaiian), as well as the signature, deep dish, square-cut “Detroit” style. $$ L D f

LEGACY PIZZA & BAKERY 1001 Vincennes St., New Albany, IN, (812) 725-0021. This sincere little pizza joint sells New York-style 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

LOCALS FOOD HUB AND PIZZA PUB 822 E. Broadway., 5377300. An innovative business plan begins with a grocery, sourcing fresh seasonal food from Kentucky farmers and providing the Smoketown neighborhood with a service it currently lacks, then adds wood-fired pizza, salads and appetizers for on-premises consumption (or takeaway) in a refurbished historic building. $$$ L D pf

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

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, 3831 Ruckriegel Pkwy., 416-0793, 4082 Taylorsville Rd., 694-7550. 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

MOZZAPI 12102 Lagrange Rd., 890-4832, 1020 E. Washington St., 2200 Bardstown Rd., 724-7751, 1400 Main St., Clarksville IN. Tom Edwards’ pizzeria began as one of the first food trucks in Louisville. At his Anchorage pizzeria HQ, he crafts artisanal pies from house-milled flour, bakes bread and gives courses in artisanal baking; today MozzaPi is featured at TEN20 Brewery’s Butchertown, Highlands and Clarksville taprooms. $$$ L D pf

MR. GATTI’S 703 E. Lewis & Clark Pkwy., Clarksville IN, 2835005, 10035 Dixie Hwy., 632-2504, 4200 Outer Loop, 9640933, 8013 Preston Hwy., 964-0933. 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

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

NEW YORK PIZZA COMPANY 2354 Frankfort Ave., 963-5756. Craving the char from the Big Apple, but in Clifton? Whole NYC-style pizzas and sizeable single slices, along with salads

and desserts (the Italian ricotta cheesecake stands out). The dough is made fresh daily. $$ D pf

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., 653-7243. 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 (6 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, 9147400, 2636 Frankfort Ave., 895-9400, 225 State St., New Albany IN, 920-6400, 133 W. Liberty St., 888-1515, 3910 Ruckriegel Pkwy., 267-1188, 901 E. Liberty St., 257-7147. It started with a lively pizzeria and beer garden in Jeffersonville at the foot of the Big Four Bridge. Now Parlour has expanded to locations on both side of the Ohio River, with more on the way locally and regionally. They all serve topping-heavy New York pies and offer dozens of craft beers on tap (the Liberty St. shop shares premises with Fall City Brewing Co.) $$ L D pf

PIZZA BAR LOUISVILLE 445 S. Fourth St., 915-8113. Located at the Fourth Street Live! entertainment and retail complex downtown, Pizza Bar serves up New York-style pizza by the slice and pie: “A hint of sarcasm, a sniff of nostalgia, and a slice of home.” There’s a variety of beer, wine, and cocktails for pairing with the pepperoni. $$$ L D p

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-enginered 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 handtossed 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

RAPID FIRED PIZZA 1645 Veterans Pkwy., Jeffersonville IN, 812-725-1151. From Dayton, Ohio hails this franchise pizza operator boasting sophisticated oven technology that bakes individual pizza orders in three minutes, with a dozen sauces and 35 toppings to choose from, along with no-dough, gluten-free and vegan crusts. Also available are salads, appetizers and desserts. $ 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, 574 S. Fourth St., 861-0900, 129 W. Main St., New Albany IN, 812-308-3004. Since 2004, a locallyowned and Philadelphia-inspired pizzeria, featuring massive single slices of New-York-style thin crust brick oven pizza and Philly cheesesteaks, and open late for the night owls among us. $$ L D

THE POST 1045 Goss Ave., 635-2020, 1759 Bardstown Rd., 4062024. Germantown’s classic New York-style pizza joint (rooted

in a former VFW post), offers one of the city’s most creative and well-executed arrays of whole pies and slices, subs, and brews. A second location, in the Highlands between next to Darling’s, is takeout only, with a scaled-back menu. $$ D p

WHEATED LOUISVILLE 1553 Bardstown Rd. Louisville branch of a Brooklyn pizzeria known for sourdough crust (plus a riff on high-temp “char” baking), upscale cocktails and (the local twist) bourbon. The double-edged name refers both to wheated bourbon and the blend of flour. Signature pizzas are named for neighborhoods in Brooklyn: Flatbush, Gravesend, Canarsie and others. $$$$ 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., 2446868. This Middletown outpost has a long menu of better-thanthe-usual 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, 284-4453. 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

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 Kentucky-style 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

DICKEY’S BARBECUE PIT 10318 Taylorsville Rd., 365-2791. Since its founding in Dallas in 1941, more than 500 locations of Dickey’s have appeared throughout America. Pit-smoked meats and wings, combos, sandwiches, sides and loaded potatoes headline the menu; ironically, Dickey’s occupies the same floor space in Jeffersontown once used by local purveyor Feast BBQ. $$$ L D

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

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

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 well-priced pub grub such as a chicken and waffle sandwich and an estimable burger with fried green tomatoes and beer sauce. $ D f

FRANKFORT AVENUE BEER DEPOT 3204 Frankfort Ave., 895-3223. 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 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., 2424666. 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 scratchmade 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., 367-0007. 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 PigE-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

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

BOONE’S DELI 10414 Watterson Trail, 398-6086. Filling 3rd Turn Brewing’s former Social Room on Gaslight Square in Jeffersontown, this carryout-oriented deli specializes in sandwiches (signature or build your own), salads and nightly loaded mac ‘n’ cheese specials. There’s a roomy outdoor garden, and you can take the food to 3rd Turn for beery accompaniments. $$ L D f

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

CHARLEYS CHEESESTEAKS 3408 Preston Hwy., 689-3296. A discarded Taco Bell has become home to the Columbus, Ohio chain’s first standalone area restaurant, with signature cheesesteak variants (Philly, Buffalo Chicken, Veggie) predictably taking top billing, but also offering loaded fries, kids meals and nonalcoholic drinks. $ L D

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

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. $$ 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 spiral-sliced 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

JASON’S DELI 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 here for oversize sandwiches, salads, wraps and more. $ L D f

JERSEY MIKE’S SUBS (8 Locations) East Coast Italian-influenced submarine sandwich shops, grown from a single location in 1950s New Jersey into thousands of franchises in North America. Popular choices include Turkey and Provolone, the Club Sub, the Club Supreme, the Original Italian, and Mike's Famous Philly.$ L D f

JIMMY JOHN’S SUB SHOP (15 Locations) This national sandwich-shop 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

KAYROUZ DELICATESSEN 3202 Frankfort Ave., 290-9268. A familiar family name in Louisville culinary circles since the Roaring Twenties, now renewed as (Christopher) Kayrouz returns to service with soups, sandwiches and desserts at the former Hooked on Frankfort premises in Crescent Hill, bringing some signature items into town from the deli-rich East Coast, and preparing others (roast beef, corned beef) on site. $$$ L D pf

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

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

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 L

MCALISTER’S DELI (10 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

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 highquality, 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

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

PD SANDWICH SHOP 3500 Cane Run Rd., 365-1449. Darrell McGinnis, owner of an HVAC company in the Park DuValle neighborhood, saw a food desert there and decided to do something about it, launching this outlet for freshly made Italian subs, flatbread sandwiches, soups, salads and wraps. $ L D

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., 2904820. 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 delistyle 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

SANDWICH / DELI

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 New Yorkstyle 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., 7854689. 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 STARVING ARTIST CAFÉ & DELI 8034 New Lagrange Rd., 412-1599. Sandwiches named for artists and rock stars (from Georgia O’Keefe to Eddie Van Halen — but where is Captain Beefheart?) are the draw at this longstanding cult favorite Lyndon daytime eatery, along with four or five soups (and chili) from a list of 145, prepared fresh daily, and homemade desserts. $ L

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

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 Kentucky-style 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

DAVE & PEG’S COPPER KETTLE 276 Main Cross St., Charlestown IN, 256-4257. Rustic small town storefront diner boasting home cooking (pork tenderloin, fish sandwiches, meatloaf), with breakfast served all day. $ B 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), 961-7600. 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 favorite. $ 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, 5613762. 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

DADDY VIC'S SOUL FOOD 4444 Cane Run Rd., 365-3631. The daily specials here cycle through the soul-food lexicon: smothered pork chops, Bar-B-Que ribs, fried catfish, chicken and dumplings, and on Sundays, baked chicken or pot roast. $$ L D f

DASHA BARBOURS SOUTHERN BISTRO 217 E. Main St., 882-2081. 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

DELREY’S SOULFOOD 4104 Murphy Ln., 594-8570. Providentially, soul food and Southern comfort cuisine can be found in the East End near Springhurst, in a welcoming atmosphere, with large portions of the meats (fried chicken, ribs, rib tips, fried catfish) and sides like mac & cheese, candied yams, collard greens $$$ L D

FRANCO’S RESTAURANT & CATERING 3300 Dixie Hwy., 448-8044. 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

LUCRETIA’S KITCHEN 617 W. Oak St., 294-8143. Granddaughter of West End hickory-smoked royalty (re: Mister Thompson's Old Recipe Style Bar-B-Que, and his famous Liquid Gold sauce), Lucretia Thompson keeps tradition alive at her soul food emporium, now cooking in Old Louisville, with crowd favorites Wing Wednesday, Rib Tip Thursday, Fried Fish Friday and Soul Food Sunday.$$ Br L D

MATTIE'S KITCHEN 1018 S. 15th St., (St. Stephens Family Life Center), 544-8954. Open on Sundays at the St. Stephen Family Life Center for after-church "Sunday Soul Food," including fried or baked chicken, fried fish, mac n’ cheese, meatloaf; collard greens; cabbage; sweet potatoes; cornbread; pototo salad and more.$ 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 hotwater 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 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., 742-5456. 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

SUMMA DIS SUMMA DAT 2536 W Jefferson St., 617-2007. Colorful, reasonably priced comfort “soul” food in the Russell neighborhood, including favorites like smoked wings, rib tips, Philly cheesesteaks, onion rings and a very popular grape lemonade. $$ 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 FOOD PEDDLER 2602 Charlestown Rd., 812-590-1404. Family-run food truck, now with bricks and mortar, and serving ample portions of Southern American comfort (soul) food on New Albany’s north side: ribs, pot roast, meatloaf, fried chicken and fish, mac ‘n’ cheese, collards, slaw, sweet potatoes and more. $$ L D

THE KITCHEN TABLE 522 Happy Hollow Rd., Clermont, KY 347-2920. Jim Beam Distillery’s on-site restaurant serves highquality 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., 356-0232. 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

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. 812-9137577, 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

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, honeybutter 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, 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

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

BROWNIE’S THE SHED GRILLE & BAR 9900 Linn Station Rd., 326-9830. 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 sports pub, 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., 931-5637. 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 Whiskey Row 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 contributor Heather Wibbels. Ask about reserving the “Sipping in Secret” tasting room/speakeasy experience. $$$ L D p

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

FIRST STRING BAR AND GRILL 5921 New Cut Rd., 3660049. 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 BOOTLEGGERS WHISKEY HALL 821 E. Market St., 785-6800. Now is not the time to pine for the single-barroom simplicity of Moe’s. The existing Gertie’s Whiskey Bar, which began as a “hidden” room, has added a retail Whiskey Boutique to the front room and a Speakeasy downstairs, the latter featuring classic cocktails and small plates, as well as live jazz. $$$ D p f

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

GOODBOUNCE PICKLEBALL YARD 1515 River Shore Dr., 290-2730, 1220 Main St., Clarksville IN, 812-590-3488. If pickleball is inevitable, you might as well accompany all that exercise with food and drink, provided on site in Louisville by Dave’s Grill with Angus beef burgers, a chicken breast sandwich, sides, and grab-and-go deli sandwiches. A full bar available. The Clarksville location currently is beverage-only, although eateries are located nearby. $$ 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 half-pound burger. $$ L D pf

HAUCK’S SPORTS LOUNGE 1002 Goss Ave., 384-9374. The burgeoning Germantown family of Hauck’s Corner bar category tie-ins (Baked AF, Breakfast AF, Pizza AF) welcomes into the fold this adjacent space for watching all the games. There’s a bar with fan-friendly beverages; food from Hauck’s and the “AF” trio can be brought inside. $$ 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., 5845222. 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. An enduring and beloved neighborhood joint (founded in 2011) in a prime Clifton location, with a kitchen long considered as the gold standard for tavern fare: burgers, wings, rings, and poppers, but the pièce de résistance is a hefty meatloaf sandwich. Live music, games and televised sports; the kitchen is open late. $ 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

HOOPSTERS SPORTS BAR & GRILL 830 E. 10th St. Jeffersonville IN, 812-914-7101. Downtown Jeffersonville sports bar, locally owned and operated since 1994, with all the drinks and televisions, as well as a comprehensive food menu that virtually guarantees no fan is left behind: wings, pizza, sandwiches, salads, burgers, fish and wraps. $$ L D p f

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

JOHN O’BRYAN’S TAVERN 4123 Flintlock Dr., 449-4940. “Where Fish Is My Friend,” an unobtrusive local watering one block off Dixie Highway in Pleasure Ridge Park that has been packing them in for fried fish sandwiches since 1988 (also burgers and an assortment of sandwiches). Long hours; cash only. $$ B L D p

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

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

LAST PLACE AT NUMBER 15 121 W. Main St., 526-5691. Regional elevated Americana bar food (like burgoo reformatted into nachos), cocktails and beers, available in the basement of the Number 15 entertainment complex, with afternoon and evening kitchen hours lasting well past midnight. $$ L D p

LOBBY BAR & GRILL AT THE BROWN HOTEL 335 W. Broadway (Brown Hotel), 583-1234. A quintessentially gilded “grand” hotel lobby setting suitable for F. Scott Fitzgerald excels for guest-watching with snacks and a bourbon flight, or comfortable dining from a compact evening menu (steak frites, duck breast, shrimp and grits) that includes the Brown Hotel’s legendary Hot Brown. We recommend an Old-Fashioned with that, and maybe Derby Pie™ for dessert. $$$ L D p

LOSERS812 1005 W. Market St., Jeffersonville IN, 812-9131414. 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 late-night 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., 618-0218. $$ 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 allday 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., 6905111. 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

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

SEGRETO 741 E. Oak St., 882-1221. The name means “secret” in Italian, and this late-night outdoor bar in Shelby Park derives its “garden speakeasy” imagery from the mode of access: through the Roman-themed indoor Perso restaurant. Segreto’s hours, menu and drinks are distinct from Perso, but their owners are the same. $$$ D pf

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

SEVEN COCKTAILS + BOURBON 815 E. Market St., 4508488. Describing itself as an upscale cocktail bar, this recent addition to NuLu Marketplace stocks a large selection of Scotch, rum and other spirits as well as the expected array of bourbon; light bites are available (charcuterie; almonds and nuts; hummus and pita). $$ L D p

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 33year 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), 588-8888. 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 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 p f

THE HEREAFTER 119 S. Seventh St. (at The Misfit Lou), 3847820. Downtown in the basement below The Misfit Lou, you’ll find this comfortable old-school cocktail parlor, also offering beer, wine and small bites. Musical accompaniments might be jazz or blues, and there are movie nights. $$ D p

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. $$ D pfng hole inside and out. The test of a restaurant, though, is the food, and Karem’s is excellent. $$ L D

THE LAST REFUGE 600 E. Market St., 208-4900. Far more than another cup of coffee for the road, the NuLu “brand center” of singer Bob Dylan’s Heaven’s Door Spirits utilizes the former Refuge of Kentucky Church and includes a restaurant, extensive whiskey selection, musical performance venue and adjacent art gallery. $$$ D pf

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 MISFIT LOU 119 S. Seventh St., 630-2238. Downtown where Another Place sandwich shop reigned supreme for decades, “a quirky, local, neighborhood beer bar, serving up mischievous sandwiches, sausages, & spirits” has taken over. $$ D 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 seasonally-inspired light bites. $$ L D p f

THIRSTY HOUND SPORTS BAR 7207 Fegenbush Ln., 9197003. 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

TIN ROOF 3921 Shelbyville Rd., 895-1914. This Nashville-based chain in the heart of St. Matthews has a split personality: a family-friendly 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., 618-4829. 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

TWIN PEAKS 302 Bullitt Ln., 907-0005. A Hooters-esque “ultimate sports lodge” projects mountain cabin imagery, gourmet burgers, wings, flatbreads and sandwiches, and 29-degree beer. Did we mention televised sports? $$$ L D pf

VERNON LANES 1575 Story Ave., 755-2695. The perennial Sloppy Joe abides, but it has been elevated, because the return of this lovingly restored cultural icon in Butchertown brings with it a chef-driven kitchen sourcing fresh local ingredients, lifting the tried-and-true alley cuisine: dogs and suds, chicken and catfish, schnitzel and spinach dip, burgers and gutter fries—ideal for bowling, drinking or just plain people watching. $$ L D p

WALK ON’S SPORTS BISTREAUX 970 E Lewis and Clark Pkwy., Clarksville IN, 812-992-9255. In college sports-speak, a “walk-on” is a non-scholarship player, and two former LSU walk-ons founded this sports bar, later welcoming football legend Drew Brees as an investor, and offering Louisiana-influenced “scratch-made dishes, wall-to-wall TVs, craft beers and cocktails.” $$$ L D p

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

MICROBREWERIES / WINE BARS

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 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, innovative brewery touches all points on the stylistic map, from Italian Pilsner to Hazy IPA, with renowned fruit-infused sours. A resident courtyard food truck provides sustenance. 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

BAER’S CITY WINERY 321 Pearl St., New Albany IN, (812) 924-7348. Under new ownership, this successor to the longrunning River City Winery has the same winemaker, with Brandon Noe as the new chef. $$ L D p f

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-inNevada craft beers is dispensed, along with upscale-casual pub grub. $$ L D p

BLUEGRASS BREWING COMPANY 300 W. Main St., 5620007. 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

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

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

BUTCHERTOWN BREWING 1860 Mellwood Ave., 437-9407. Small batch brewery and taproom located atThe Mellwood Arts Center, where Andy Cobb has garnered a determined cult fol-

lowing for an array of fruited sours and behemoth-scale stouts like Arise, a boozy 12% barrel-conditioned 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

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

DONUM DEI BREWERY 3211 Grant Line Rd., New Albany IN, 590-2478. Owner Rick Otey brews and distills on-site, maintaining that beer and spirits are gifts from God, hence the Latinate names. His annual barrel-aged Drunken Unicorn release combines both his house functions. In 2024, 8th Dei Pizza (previously 8th Street Pizza) commenced operations inside Donum Dei’s taproom. $ L D p

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

FALLS CITY TAPROOM 901 E. Liberty St., 257-7147. This historic brewery was founded in 1905. It closed decades ago, but returned in 2010 as a contemporary craft brewery. Now situated just east of downtown where Phoenix Hill and NuLu merge, Falls City’s core brands and rotating seasonals can be enjoyed at its on-site Parlour Pizza branch, which doubles as the brewery’s taproom and beer garden. $$ 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 mangoguava American pale ale. Ten guest taps feature regional brews. $$ D pf

GOODWOOD BREWING + SPIRITS 636 E. Main St., 5842739. 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 bottom-fermented 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’s setting is historic, lying adjacent to an outbuilding from the legendary Phoenix Hill Brewery, with the old subterranean lagering cellars directly beneath. Beer styles rotate, including Sprockets (a “dry” Pils) and Debaser, a hazy IPA. For victuals, Gravely partners with Eliana’s Honduran Café: pastelitos, tostadas, tacos, burritos and quesadillas. $$ L D pf

GREAT FLOOD BREWING CO. 2120 Bardstown Rd, 2080882, 12717 Shelbyville Rd., 208-0882. Brewer-owned and

operated, this casual neighborhood taproom on the Douglass Loop dates to 2014. House beers dominate the draft list but there are guest taps. In the absence of food service, nearby eateries deliver (or brown-bag it). $$ 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

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

HOP ATOMICA 1318 McHenry St., 365-4676. Situated at Germantown Mill Lofts, the Savannah, Georgia craft brewery’s first Kentucky location promises constantly rotating “small batch beer, spirits, seltzers, and wood-fired fare, with the beers eventually slated for brewing in Louisville. $$ L D pf

J. BELL WINE CO. 2704 Frankfort Ave. Syrah’s to us! It may be a long way from Washington State, but this boutique winery has established a tasting room in Clifton, with wine served by the glass and bottles available to go. $$ D p

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

LOUVINO 11400 Main St., 742-1456. A comprehensive selection of wines by the glass in Douglass Hills, available fresh from the bottle via the Cruvinet dispensing system. A diner’s selfish joy comes from pairing these cleverly organized wines with seasonal, shareable small plates – examples include charcuterie, bacon-wrapped dates and beef sliders – as well as entrees that range from Faroe Islands Salmon to a Porterhouse Pork Chop. $$ Br 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 housemade chicken sausage, jalapeños and spicy sauce. $$ 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 9-ounce 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

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

OLD LOUISVILLE BREWERY 625 W. Magnolia Ave., 3654886. 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

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

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 west-of-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, 1400 Main St., Clarksville IN., 812-406-4329. From its sprawling multi-level ziggurat brewery complex in Butchertown, with food vendors on site, TEN20 offers a range of lagers and ales to an unfailingly high standard of quality and is busily establishing a network of neighborhood taprooms around the city. $$ L D p f

THE CHAMPAGNERY 1764 Frankfort Ave., 896-8050. Believe the name, because this distinctive Clifton oasis focuses on more than 120 champagnes and sparkling wines. The menu of light bites – oysters, caviar, charcuterie, cheeses, fruits and desserts – can only get more interesting under the stewardship of new owner, Isaac Fox of La Chasse. $$$ D p

TRELLIS BREWING CO. 827 Logan St. This bold Smoketown brewery sources all its grains locally and revives the rare decoction mashing technique, adding rich depth to its beers, served via the traditional Central European “side pour” (foam included). Get ready to geek out, with light snacks available. $$ D pf

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 golfing-friendly (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 L D p f

ATOMIC SOUND CLUB & GAMEYARD 1125 Bardstown Rd., 442-5151. Highlands “gameyard” filling the interior and exterior of a repurposed laundromat. It’s an entertainment hub and sound club with cocktails, beer, games, music and dancing. We believe light snacks are available. $$ D pf

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

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 long-running entry in the dinner-theater sweepstakes. The expansive seasonal buffet offerings have fans returning show after show. $$$ L D p

HOWL AT THE MOON 434 S. Fourth St. (Fourth Street Live), 562-9400. What’ll they think of next? How about a nightclub featuring a “dueling” piano bar with two pianos and a singalong 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

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 twohour 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

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

CLARICE KITCHEN 4113 Bardstown Rd., 648-7352. Owner Charlesetta Norkeh, a native of Liberia, brings tastes of Africa to Buechel’s enduringly diverse dining scene. Main courses of chicken, lamb and tilapia; palava and okra sauces; and Liberian specialties like GB Soup and dry rice and egusi.$$ L D

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

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

KK KITCHEN 2900 Brownsboro Rd., 290-9398. This intimate eatery in Crescent Hill offers an array of hard-to-find West African dishes from owner/chef Makissi Livingston, including jollof rice, jerk chicken, egusi soup, goat meat soup, fried fish, and palm butter soup. $$$ L D

KWELU AFRICAN CUISINE 1725 Berry Blvd., 290-7022. Family-owned East African (Congolese-Ugandan) restaurant in the South End, with goat stew, curried oxtail, cassava fries, whole baked tilapia and mackerel, and much more. The name denotes “ours” and “home.” $$$ 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

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, 9451888. 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. $$$ L D pf

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 BUFFET 706 E. Lewis & Clark Pkwy., Clarksville IN, 288-8989. 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 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, 2845580. $ 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. 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 Prospect-area 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 BLOSSOM BUFFET 2760 Jefferson Centre Way, Jeffersonville IN, 812-288-8616. Szechuan, Hunan and Cantonese dishes, as well as sushi. A la carte ordering, or choose from the selections at daily lunch and dinner buffets. $$ 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 9128 Taylorsville Rd., 493-1001. $ L D

HAPPY DRAGON 12613 Taylorsville Rd., 297-8788, 2600 W. Broadway, 778-2573. You guessed it: a good, go-to standard pan-China family-style restaurant 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 fastfood 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 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, family-run 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 wooden-bucket 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, 4010 E. 10th St., Jeffersonville IN, 812-250-1610. 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

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

RED SUN CHINESE RESTAURANT 3437 Breckinridge Ln., 499-7788. $ 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

SICHUAN HOUSE 7309 Preston Hwy., 968-4672. Located in Okolona near the airport, the eatery offers familiar Chinese fare, but an exhaustive listing of authentic and hard-to-find Sichuan/Szechuan regional cuisine is the real draw: dan dan noodles, tiger skin green peppers, five more intestinal prosperity, dry pot bullfrog, and more. $$ L D

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

ASIAN / FILIPINO

ALA EH EATS FILIPINO FOOD AND SUSHI 9407 Westport Rd., 290-0211. Arguably Louisville’s first specialist in Ba-

tangueno-style regional Filipino cuisine, basically rustic comfort food made with meats like pork belly and beef offal, along with Chinese-influenced lumpia (spring rolls), noodle dishes and bone broth. The dining area is very small, and the takeout trade brisk. $$$ L D

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, 398-1868. 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

ANKO JAPANESE KITCHEN & SUSHI 304 W. Woodlawn Ave. (StrEatery), 292-7175. Veteran sushi chef Anh Le (formerly of Hiko-A-Mon) goes solo at the Louisville StrEatery food hall in Beechmont, with the expected appetizers, soups and rolls, and an acclaimed roster of sashimi. Look for the bespoke Muhammad Ali Roll with spicy crab, steak and shallots, as well as a rice-free Holiday Roll. $$ L D pf

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., 822-1202. 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., 9198994. 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 1604 Bardstown Rd., 434-2395. The original location in Logan Street Market has closed but a new a sit-down venue (with bar and expanded menu) has opened in the Highlands. 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 boasts numerous cocktail, craft beer and sake selections. $$ L 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 glass-walled 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

HOKKAIDO RAMEN & SUSHI 818 W. Kenwood Dr. (Colonial Gardens), 398-5270. Named for Japan’s diverse northernmost island (the home of Sapporo beer), Hokkaido combines the best of traditional ramen, appetizers and rice dishes in a convivial setting, bringing the Izakaya – an informal pub with bites, beers and sake – to the South End. $$$ L D pf

JIN DOSHIRAK 211 S. FIFTH ST. 211 S. Fifth St., 963-5995. Korean chef/owner Song Kim has two decades of sushi and Japanese restaurant experience in the metro, and his eatery’s name means “lunchbox” in Korean. The result is a carryoutoriented mix of the two cuisines, but dine-in is available, too. $$

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, yakisoba, udon and ramen noodle dishes, tonkatsu and tempura. $$ L D p

KABUKI HIBACHI & RAMEN 2784 Meijer Rd., Jeffersonville IN, (812) 590-3430, 253 Spring St. Jeffersonville IN, 812-9247197, 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. Traditional Japanese dishes and sushi are available here, but like most Japanese Steakhouses, choose

the grill tables with their slice-and-dice Japanese chef show for maximum entertainment. $$$ L D p

KIWAMI RAMEN 1700 Bardstown Rd., 384-6412. Filling the late, lamented Wild Ginger’s space, the chain Kiwami (billing itself as “Japanese soul food”) specializes in ramen, tonkotsu and tsukemen, but also offers an enticing selection of Japanese appetizers, including karage (fried chicken), calamari, salmon carpaccio, and a soft shell crab bun. $$ L D p f

KYUSHU JAPANESE STEAKHOUSE 1850 S. Hurstbourne Pkwy., 618-1870. The renamed former Kansai, with traditional Japanese dishes, hibachi favorites and a wide variety of sushi in the East End. $$$ L D p

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 RAMEN 12472 La Grange Rd., 365-3801. Wei Chen, who also owns Hibachi Sushi Buffet on Preston Highway, is on a mission to expand ramen’s reach into the East End, hence his Oishii (“delicious”) concept, with typical appetizers, ramen, rice dishes, boba tea, and alcoholic beverages. $$ 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. This longstanding 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 p

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), 384-0132. 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. (Temporary closed due to fire) 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

ROMAN’S ASIAN KITCHEN 4214 Outer Loop, 384-7212. Submitted for your approval, an expansive pan-Asian/Japanese menu of appetizers, soups, sushi rolls, sashimi, gyoza and hibachi entrees … accompanied by cross-cultural margaritas, coladas, micheladas, and mojitos … as well as an affordable lunch buffet that sneaks in a few Mexican treats. In short, the founder of El Nopal is branching out, and why not? $$$$ L D f

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., 499-5700. 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 3015 E 10th St., Jeffersonville IN, 725-8444. Flying comfortably under the radar in Jeffersonville, Star Sushi caters to a local clientele with freshness, flavor and a fair price point. Sashimi, nigiri and rolls galore are only the start; appetizers, dinner entrees and desserts provide noodle, fried rice and teriyaki options. $$ L D

SUMO ALL YOU CAN EAT 3105 S. Second St., 290-1532. Sumo wrestlers must eat a lot, hence made-to-order, all-you-can-eat Japanese cuisine: Sushi, sashimi, ramen, hibachi, teriyaki, fried rice, tempura and bubble tea. Pricing is according to customer age and time of day (lunch or dinner). $$ 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

TAKASHI JAPANESE RESTAURANT 6316 Bardstown Rd., 3843098. “Takashi” is a Japanese name derived from the words for dutiful, prosper and ambition. The restaurant in Fern Creek offers sushi, ramen, poke bowls, bento boxes and hibachi (read: surf ‘n’ turf) dinner entrees of takashi steak, filet mignon or shrimp paired with scallops, calamari, lobster and other proteins. $$$ L D

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 RAMEN SUSHI 5023 Mud Ln., 290-4725. In southernmost Louisville, an expansive and enticing array of sushi, sashimi and ramen (check out the special sushi lunch offering), along with appetizers, hibachi, fried rice and bobo tea. $$$ 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 three-piece 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

YUMMY BOWL 2060 Hurstbourne Pkwy., 290-0307. The emerging Yummy Bowl chain advises its patrons to “build your own bowl and feast like a Mongol.” As such, targets of potential culinary invasion are combined into a celebration of “yummy”

Asian fusion, which includes examples of Mongolian stir-fry, Japanese ramen and sushi, and Korean fried chicken. $$ L D

FRESH OUT THE BOX 1001 Logan St. (Logan Street Market), 303-3322. 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

FOOD LAB 2781 Jefferson Centre Way, Jeffersonville IN, 812725-0062. Fast-casual Korean eatery in Jeffersonville from the owners of Star Sushi, stressing healthy menu options and bubble tea. The bill of fare includes poke bowls, rice bowls, ramen, and smoothies. $$ 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, 725-9844. This little Korean restaurant is getting rave notices from 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

KPOT KOREAN BBQ AND HOT POT 1949 S Hurstbourne Pkwy., 398-5000. Franchise concept pairing Korean BBQ and Hot Pot, the latter an all-you-can-eat dining experience of cooking meats, seafood, vegetables, tofu and noodles right at your table in infinite combinations. There’s also a full bar and a “nightlife-like” atmosphere. $$$$ L D p

LEE’S KOREAN RESTAURANT 1941 Bishop Ln., 456-9714. A warm and welcoming ambiance belies the standard-issue office

block exterior of a family-owned Korean culinary haven that opened in the ‘70s. Expect traditional banchan, bibimbap and bulgogi, and traditionally warm hospitality. $$ L D

MIKI’S KOREAN RESTAURANT AND KARAOKE BAR 2230 Frankfort Ave., 708-1104. Karaoke means “hollow orchestra” in Japanese, but owner Mikyong “Miki” Miller’s formula is fully orchestrated: simple and fast Korean food (fried rice, ramen, Korean-in-a-cup), a complete bar, and an exhaustively equipped karaoke stage. $$ D pf

NAMI MODERN KOREAN STEAKHOUSE 835 E. Main St., 690-2067. 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

OHCHAE, KOREAN FUSION CUISINE 216 Pearl St., New Albany IN, 812-704-3950. 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

TOP 1 KOREAN BBQ & HOTPOT 1801 Bardstown Rd., 2089659. In Korea, jeongol (hot pot) is the practice of cooking meat, vegetables and seasonings in a communal pot atop one’s table, not unlike an Asian fondue. Top 1’s hot pots can be found boiling at the Highlands corner fabled for its predecessors The Bard’s Town, Judge Roy Bean’s and The Fat Cat Deli & Pub. $$$ D p

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

AMAZING THAI 12336 Shelbyville Rd., 384-1914. Authentic Thai cuisine invades Middletown, as attuned to five levels of Thai spicy heat. You’ll enjoy all the Thai favorites, emphasizing a profusion of curries (including pumpkin and massaman) and noodle dishes, like the seldom-seen Thai Boat Noodles. Another standout is the Tom Kha soup. $$$ L D

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

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

TAKE THAI 12908 Factory Ln., 365-3791. Thai native, chef and owner Ann Cook’s love letter to Thai cuisine “rocks the wok” in the East End. Favorites include Som Tum, Thai papaya salad

(seasonal) and Pad Ka Paow (holy basil stir fry), but expect a definitive “what’s what” of Thai cooking, with curries, noodles, salads and soups. $$ L D

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 two locations has resulted in consolidation at the former Bistro 1860 location, which is serving the original Asian-inspired 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 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

FAIDODOS 7815 Hwy. 311 Sellersburg IN, 812-748-9120. An eclectic New Orleans-influenced menu markedly separates this bar/restaurant from the Southern Indiana “burgers and fries” norm, with items ranging from gumbo to spanakopita, with pepperoni pizza eggrolls and a Philly cheesesteak. $$$ D

J. GUMBO’S 1616 Grinstead Dr., 873-5006, 2109 Frankfort Ave., 896-4046, 11604 Main St., 408-9104. Former jockey Billy Fox founded this chain of quick-service Cajun and Creole restaurants, using recipes from his grandmother’s kitchen in Grand Coteau, Louisiana to yield hearty and affordable bumblebee stew, jambalaya, red beans and rice, and étouffée – not to omit drunken chicken, a longtime customer favorite since the very start. $$ 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

CARIBBEAN 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

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

HABANA BLUES RESTAURANT & LOUNGE 6112 Preston Hwy., 384-4367. 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 full-blown, Latin-themed restaurant, nightclub and concert complex at the former Trixie’s (opening in September). $$ L D p

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., 7494600. 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., 963-5799. 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

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

LA PALMA CUBAN RESTAURANT AND BAKERY 5614 Preston Hwy., 919-7074. 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

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. Longtime 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., 6011332. 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

SWEET HAVANA 5510 Fern Valley Rd., 219-6663. 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

BISTRO LE RELAIS 2817 Taylorsville Rd. (Bowman Field), 4519020. This revered art deco spot makes stylish use of the historic 1920s Bowman Field airport building to present elegant modern French cuisine. In 2024 longtime owner Anthony Dike sold the bistro to close friend Amy Zinner; there will be few obvious changes, and Dike remains on board to manage a perennially superb wine list. $$$$ 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

BYRDIE’S 730 E. Market St. (Hotel Genevieve), 676-7199. The husband-and-wife team of Jenner Tomaska and Katrina Bravo, originators of Michelin-starred Esme in Chicago, brings Southern-influenced French cuisine to the Hotel Genevieve in NuLu. $$$$ 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

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., 5897373. 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 Irish-inflected 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

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

AL FORNO ITALIAN RESTAURANT 8610 Dixie Hwy., 6537609. An option for Italian cuisine in Valley Station, with specialties ranging from saltimbocca to steak marsala, alongside a large selection of seafood dishes in addition to a long list of pizzas and pizzeria-style sandwiches. $$ 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 Mexican-flavored El Nopal at the former Cardinal Hall of Fame, Black Olive’s menu offers varied takes on traditional Italian-American 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 Italian-American 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. An established Irish Hill favorite presenting a seemingly endless succession of Italian culinary options: Chicken Marsala, Fusilli al Pesto Siciliano and Linguine alla Vongole among the traditional main courses; along with spaghetti, meatballs, lasagna and pizza. In 2024 Emil David, owner of Perso and a native of Rome, acquired Ciao

from founder Bridgette Pizzonia and vowed to keep these hits coming. $$ L D pf

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 wood-fired oven gives a peek at the culinary goings-on. $$$ Br L D pf

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 thincrust pizzas, pasta and more than a dozen house specials with all dough, sauces and dressings made from scratch in house. $$ 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, 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, cheesestuffed 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, 3630308, 1346 River Rd., 294-5808. Slowly expanding from its founding South End base, this concept 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

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., 6537411. 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 p

MOJITO TAPAS RESTAURANT 2231 Holiday Manor Center, 425-0949. 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 week-

ends; 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

CHAMLING KITCHEN & BAR 2249 Hikes Ln., 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

CLAY OVEN INDIAN RESTAURANT 12567 Shelbyville Rd., 254-4363. 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

DAKSHIN SOUTH INDIAN RESTAURANT 4742 Bardstown Rd., 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

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., 405-8788. The first of this international chain of Indian restau-

rants 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

KENTUCKY CURRY HOUSE 3927 Bardstown Rd., 491-3152. Indian-Nepalese restaurant in multinational Buechel, with a predominantly Indian menu (biryani, vindaloo, samosa) and a small sub-selection of Nepalese dishes like momo (dumplings) and chow mein. $$$ L D

MOMO HOUSE & BAR 3952 Bardstown Rd., 398-5298. An Indian-Nepalese restaurant in Buechel with a small, predominantly Indian menu (butter chicken, mutton curry), complemented by Nepalese dishes: sukuti (dried pork), momo (dumplings) and thukpa (noodle soup). $$$ L D

MOM’S KITCHEN 1511 Bardstown Rd., 408-455-4935. It seems the owners of Jimmy’s Corner Market brought mom to Bonnycastle to expand the reach of her popular Indian cuisine, while also retaining some of the recipes of their predecessors, Koko + Rae Caribbean Kitchen. The result is a tasty multi-cultural mélange. $$$ L D f

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 locallysourced flair in the East End (tandoori, biryanis and seldomseen dumplings called Karvepaku Manchurian), using Indian vegetables grown on his Oldham County farm; the restaurant’s chicken, goat and lamb are certified Halal. $$ 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, several daal preparations and saag paneer. $$ L D pf

TOGO INDIA 4109 Bardstown Rd., 749-5237. Boasting “curry in a hurry,” the emphasis at this Indian-Nepalese eatery in Buechel is carryout (hence “to go,” and not Togo, a West African nation). Nepalese dishes include jhol momo (dumplings) and thukpa (noodle soup), and a range of Indian curries can be had, in a hurry, of course. $$ L D

AL SULTAN MEDITERRANEAN GRILL 8129 Bardstown Rd., 630-3334. Located in the Glenmary Shopping Center, this Mid-

dle-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 Mediterranean-Middle 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

KEBAB HOUSE 969 Baxter Ave., 883-0074. Area aficionados of Middle Eastern cuisine find themselves flashing back to the late, lamented Falafel House while devouring a variety of kebabs, alongside shawarma, gyros, tabbouleh, tahini and baklava. $$ L 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

MAIRA MEDITERRANEAN GRILL 4000 Dutchmans Ln., 8910388. Originally an offshoot of the popular Safier, Maira has relocated from the University of Louisville to St. Matthews, retaining its menu of popular Middle Eastern dishes: shawarma, kebab, falafel, hummus, lentil soup, baklava and more. $$ L D

MASALA GRILL 528 S. Fifth St., 562-0202. $ L

MEESHMEESH MEDITERRANEAN 636 E. Market St., 5895224. 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. 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. $$ 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 quickeats 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 chargrilled kebabs, fine pitas and lavash. $ L D f

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 sauce, 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

ALCHEMY RESTAURANT 210640 Meeting St., 619-4778. The Michelangeli family’s locally renowned Venezuelan-Latin American pepitos, patacones, arepas and empanadas put Alchemy on the map; their full-service Norton Commons eatery ups the ante with steaks, burgers and pastas. Alchemy also operates a food truck and a catering arm. $$$ L D pf

CARALI'S ROTISSERIE CHICKEN 9148 Taylorsville Rd., 6180699, 642 Baxter Ave., 290-0907. 12531 Shelbyville Rd., 6182725, 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

FRIEND’S PERUVIAN CULINARY 4111 Murphy Ln., 3843925. A popular food truck shifts indoors along with an important point to make about Peruvian cuisine, because it’s been fusion all along, mixing Andean, Spanish and Chinese influences (among others), and leading to dishes like Lomo Saltado (beef stir fry) and Arroz Chaufa de Pollo (Sino-Peruvian fried rice). $$ L D

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

SENORA AREPA 117 St. Matthews Ave., 795-3995. The arepa, a cornmeal bread stuffed with meat or cheese, is ubiquitous in Venezuela and northern Latin America, and it headlines a new wave of “arepitas” from the Olé Restaurant Group, 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 Peruvian-style 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

5 DE MAYO 5520 Fern Valley Rd., 882-1221. Beautifully plated, reasonably priced Mexican chimichangas, burritos and tacos (including a show-stopping trompo al pastor), augmented by lesser-known ceviches and seafood. Formerly El Sinaloense. $$ L D p

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

COSTA DEL SOL 818 W. Kenwood Dr. (Colonial Gardens), 4094043. This Mexican and Central American eatery in the South End (in Colonial Gardens) stands out from a crowded field with its niche Honduran menu items, including traditional dishes like baleadas – wheat flour tortillas folded over beans, cheese and other savory fillings. $$ L D p f

DOS AZTECAS 1107 Herr Ln. (Westport Village), 426-3994. Perfectly situated for a carryout picnic at the nearby Putney Pond and Woodlands public park, Dos Aztecas (founded 2020) is a spinoff from Los Aztecas, offering a similarly constructed menu of tacos, nachos, burritos, chile rellenos and margaritas. $$ L D pf

EL BRACERO MEXICAN STEAKHOUSE & RESTAURANT 2116 E Spring St., New Albany IN, 812-924-7127. The name means “brazier,” as used since ancient times to cook atop lighted coals. Coming on the heels of two short-lived predecessors, this particular brazier specializes in carnivore-accented Mexican main dishes, but not to the exclusion of familiar regional favorites. $$ B L D p

EL CAPORAL 1909 Blankenbaker Pkwy., 266-9605. This venerable Mexican eatery was founded by “three amigos from Jalisco” in 1990 and has been spinning off restaurateurs ever since. You know the menu like your ABCs: burritos and chimichangas; fajitas and steaks; build your own quesadillas and a taqueria menu-in-a-menu. And of course, margaritas. $ 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, 8710 National Turnpike, 515-3035. Mexican eateries with quick, friendly service and popular options including tacos, burritos, gorditas, huaraches and sopesitos; visually arresting and expansive Molcajete Norteño and Super Michelada Botana specials also are crowd-pleasers. $ B L D p

EL MEXICANO RESTAURANT 3826 Hamburg Pike, 812-2831072. Bright strip mall quarters with a strong patio game, featuring the customary Mexican favorites, and an uncommonly large choice of chicken entrees, egg plates, enchiladas and soups. $ L D

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 MUNDO 1767 Bardstown Rd., 384-5633. Famous since 1995 for its creative, quirky renditions of Mexican regional specialties and ample margaritas, El Mundo’s tiny original Crescent Hill storefront is closed indefinitely as of 2024, with the action shifting to its more recently established (and far larger) multi-level outlet in the Highlands, with expanded menu options. $$ L D pf

EL NOPAL (27 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 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

EL RODEO MEXICAN 5204 Elzie Rd., 995-8722. Classic Mexican-American 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 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 TARASCO 5425 New Cut Rd., 368-5628, 110 Fairfax Ave., 895-8010. El Tarasco’s take on Mexican food appeals both to the area’s growing Latino population and Anglos who want to enjoy a South-of-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., 4893839. 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

EL VAQUERO MEXICAN GRILL CANTINA 161 Outer Loop, 742-3030. Mexican fare near Fairdale in the South End, promising “authentic” handmade tortillas, tacos, burritos and soup, and proving karaoke on Fridays. Among the lesser seen dishes locally: guacamole culichi (with octopus and shrimp) and caldo de huachinango (fish soup with red snapper). $$ L D p

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

FOKO 991 Logan St., 936-0307. Considerably expanded from its previous Logan Street Market footprint, the American South continues to merrily fuse with Mexico in Shelby Park for breakfast, lunch and brunch, yielding menu items like chicken with jalapeno gravy and tortas with collard greens. $$ L D f

GUACAMOLE MODERN MEXICAN 900 E. Market St., 2128225. 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

GUATELINDA TAQUERIA 8603 Citadel Way, 384-5873, 5049 Poplar Level Rd., 384-5154. Guatemalan cuisine is similar to Mexican and has strong Mayan and Spanish influences. Numerous appetizers, tortas and tacos are augmented by around twenty entrees; your best bet to determine the Guatemalan fare is to ask your server. $$ B L D p

GUSTAVO’S MEXICAN GRILL 8909 US-42, 434-7266, 10715 Meeting St., 690-7070, 401 S. Hurstbourne Pkwy., 420-1100. 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 CABAÑITA MEXICAN GRILL 4900 Poplar Level Rd., 6542459. The expected broad range of Mexican appetizers, traditional plates and desserts, also with burgers and a small vegetarian selection. There is a daily emphasis on robust, meaty tacos and ample margaritas. $$ L D p

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 SIERRA TARASCA 6501 Shepherdsville Rd., 969-7938, 9833 Third St., 708-1178. Part Mexican eatery with a full range of a la carte dishes as well as prepared lunch and dinner plates, and part Latin American supermercado stocked with fruits, vegetables, meats and “name” brands.” If you can’t get it here, it’s unlikely to be found anywhere in Louisville. $$ B L D

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 nearby. It’s Mexican cuisine, emphasizing quesadillas, taquitos, tacos and outdoor seating with a solid vantage point for people watching. $$ L D 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). $ L D p

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, 938 Baxter Ave., 963-5503. If we were to draw from a random collection of Top 100 All-Time favorite Mexican dishes, odds are that 75 or more of them are represented at these eateries, and “greatest hits” menus mean there is something for everyone’s taste. Not only that, but adults can wash down the hits with an imposing Sunset Tower Margarita. $$ 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. Founded in 1997, still bustling and one of the city’s longest tenured authentic Mexican eateries. Los Aztecas boasts a vast menu comprised of at least 100 dishes, including combos, lunch specials, specialty dinner platters and seafood. If it isn’t here, it may not exist. $$$ L D pf

LUNA'S MEXICAN ROTISSERIE 5213 Preston Hwy., 9628898. 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

MARISCOS LOS PLEBES 2610 Chamberlain Ln., 690-4350. $ L D

MARISQUERIA EL PUERTO DE SAN BLAS 1537 E. 10th St. Jeffersonville IN, 812-913-0070. Formerly Pelicanos and El Rayo Seafood & Grill, with a great many standard Mexican menu items but an ongoing emphasis on seafood, including enormous grilled seafood platters and a selection of ceviches and aguachiles. $$ L D p

METZTLI MODERN MEXICAN CUISINE 649 S. Fourth St., 792-6644. In the sumptuously redecorated former Sapporo space downtown, a huge and varied menu of burritos, chimichangas, tacos, enchiladas, seafood, salads and soups. In Aztec mythology, Metztli was the god (or goddess) of the moon, the night, and farmers. $$$ L D pf

MESA DE LA FAMILIA 2209 Meadow Dr., 473-7840. The Family Table, a onetime El Caporal location, appropriately includes a “family specials” menu section. There are traditional Mexican options aplenty, with especially strong enchilada and fajita contingents. $$ L D p

MEXICO LINDO 912 Eastern Blvd., Clarksville IN, 812-2888450. 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., 3150666. 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

NOCHE MEXICAN BBQ 1838 Bardstown Rd., 467-8015, 712 Brent St. (The Village Market). 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. Now with a small spot in The Village Market. $$ D pf

OLE FRIJOLE 5612 Bardstown Rd., 822-3388. After a bit of a hike out Bardstown Rd., you will find oversized margaritas, well-priced, 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, 945-3588, 125 Quartermaster Ct., Jeffersonville IN, 288-2022, 7814 Beulah Church Rd., 239-4646. $$ L D p

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

RAYMI PERUVIAN & MEXICAN CUISINE 10001 Forest Green Blvd., 632-2403. Peruvian cuisine offers a different Latin American twist, using native ingredients like quinoa, corn and potatoes, and less spicy than Mexican. Chicken dishes are common, and ceviche is a national specialty. Louisville’s Raymi is

not to be confused with Chef Sandoval’s NYC establishment. $$ L D p

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 1415 Broadway St., Clarksville IN, 280-8555, 5637 Outer Loop, 708-2165. This small 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

SERGIO’S MEXICAN BAR AND GRILL 11470 Preston Hwy., 915-0095. Located southbound at the Bullitt County line, Sergio’s (not to be confused with the beer bar) lists the standard Mexican menu items – burritos, chimichangas, quesadillas and fajitas – along with a less common and bountiful caldo de mariscos, or seafood soup. $$ L D p

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

TAQUERO MUCHO 5700 Outer Loop. 963-5469. Family-owned taqueria in Highview with an extensive array of tacos, huaraches, machetes, gorditas and house specialties, and also this vow: “If it is not on the menu and we have the ingredients, we will prepare it for you.” $$ L D p

TRES AMIGOS OF LOUISVILLE 9921 Ormsby Station Rd., 384-6525. 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

VERONICA’S MEXICAN RESTAURANT 5044 Poplar Level Rd., 333-0473. Former food truck operator Veronica Cortes has launched a storefront, specializing in slow-cooked birria dishes, including tacos and – yes – an east-west fusion ramen. Fajitas, tortas and gorditas are also on the menu. $$$ L D p

VICTORIA MEXICAN RESTAURANT 2918 Hikes Ln., 7095178. $ 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

TACOS / BURRITOS

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

BANDIDO TAQUERIA MEXICANA 423 University Blvd., 9967788, 2901 Goose Creek Rd., 749-7167, 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) 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

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

CHIPOTLE MEXICAN GRILL (9 Locations) Since 1993 this fast casual chain, originating in Denver and named for the ubiquitous smoked and dried jalapeño pepper, has been serving Mission-style (San Francisco) burritos, tacos, salads, bowls and more. $ 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 TACO LOCO 5622 Preston Hwy., 225-7229, 9606 Taylorsville Rd., 384-4438, 2808 Patti Ln.,384-0225.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 112 Meridian Ave., 709-5154. Olé Restaurant Group’s signature taqueria (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 pf

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

I LOVE TACOS 9909 Taylorsville Rd., 384-2154, 1534 Bardstown Rd., 742-4119, 3550 Springhurst Commons Dr., 7496847, 400 S. Second St., (Omni Hotel) 791-1537, 243 Blankenbaker Pkwy., 409-6287, 10200 Glenmary Farm Dr., 977-7529. The focus of Ernesto Rivera’s popular Mexican menu extends well beyond the expectations of the name, with burritos, quesadillas and tortas coming highly recommended as well. However, the birria taco – filled with spiced stewed beef and then crisped on a griddle – remains the signature dish. $$ L D pf

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 TACOS & TEQUILA 125 W. Chestnut St., Jeffersonville IN, 812-920-0114. This downsized La Catrina Mexican Kitchen specializes in 18 styles of taco (beef, pork, chicken, seafood, and plant-based) and tequila-based cocktails along with a smaller selection of burritos and quesadillas, snacks, chips and desserts. $$ 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

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, nicely-priced tacos, and plenty of interesting ingredients and an assortment of deftly-crafted tacos. $$ L D f

MARIA’S TACOS 825 Eastern Blvd., Clarksville IN, 812-7257705. 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

QDOBA MEXICAN GRILL (19 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

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., 4434286. 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 RICO 519 W. Oak St., 601-2944. A brother and sister culinary team has parked the food truck and come indoors to a building in Old Louisville, where breakfast, lunch and dinner are served, running the gamut from chilaquiles and huevos rancheros to tacos, burritos and burgers. $$ B L D p

TACOS LOS GORDITOS 2017 Brownsboro Rd., 509-8676, 3904 S. Third St., 509-8676. Now with multiple area locations and slightly altered identity (“Tacos” replaces “Taqueria”), but with the requisite subliminal suggestions fully intact: “Gorditos” means “the fat ones,” which can mean whatever you wish, although in this instance it implies bulging tacos, burritos and other oversized Mexican standards. $$ L D f

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

TIJUANA FLATS 22105 S. Hurstbourne Pkwy. This fast casual Tex-Mex franchise concept sets itself apart with the Hot Bar, an assortment of sauces (“tangy, smoky, sweet, and spicy”) on hand to assist customers in augmenting menu items, which include tacos, burritos, flautas, quesadillas, guacamole and nachos. $$ L D

TIKKA TACOS 3311 Preston Hwy., 918-4606. Louisville greets the Bollywood Taco as “Indo-Mexi Fusion” invades Audubon Park (in the former home of New Wave Burritos), combining textures, flavors, sauces and garnishes from the subcontinent and Central America, along with more customary Indian dishes (dal, samosas). $$ B L D p

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. $ L D p

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 coconut-battered 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

ZOMBIE TACO 100 W. Washington St. (Moxy Hotel), 874-4331. This always-open walk-up taco window at the new Moxy Hotel features Taco Tuesdays specials on tacos and margaritas, a 3taco 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, 4652 Chamberlain Ln., 425-3330, 9310 Cedar Center Way, 614-7722. The food may be more fast-food MexicanAmerican than authentic South-of-the-Border 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., 8975323, 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 (7 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

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 glutenfree treats, along with biscuits and breakfast sandwiches via an arrangement with the Susan Brown Bakery. $ B f

BAKED AF 1010 Goss Ave., 708-1023. This bakery’s emphasis is on sweets, not savory baked goods: cakes, cookies, brownies, desserts and house-made ice cream. Forget any lively debates over the acronym; with elegant simplicity it stands for the initials of the owners’ given names: Allan Rosenberg and Fred Pizzonia. Baked AF joins Breakfast (morning) AF and Pizza (evening) AF, all located in Germantown. $ B L D pf

BEEHIVE BAKERY 1613 Bardstown Rd. If your food & dining bingo card had “French-Algerian bakers open a Parisian-style patisserie in a Highlands storefront and sell macarons, eclairs and croissants to Louisville area sweets junkies,” step forward and celebrate, then purchase a demitasse of espresso to complete the experience. $ B L D

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 Hi-Five 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

BORN2BAGEL 231 Blankenbaker Pkwy., 384-0619. They had us at “lox.” New York City native Bruce Rosenblatt and wife Jennifer consulted his Grandma Ruth’s bagel recipe box, then launched a shop featuring lox (lovingly imported from NYC), bagels and all the schmears (spreads), along with coffee and a selection of breakfast and lunch edibles. $ B L

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, 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, 291 N. Hubbards Ln., 493-6676, 4901 Outer Loop, 473-9690, 3548 E. 10th St., Jeffersonville IN, 795-0922. 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

CRUST & CRUMB 6301 Meeting St., 338-9824. Noted farmers market vendor Debi Hatton’s storefront bakery café in Norton Commons specializes in breads, croissants, cookies, babka, scones and espresso drinks; also soups and sandwiches. $ B L f

DAIRY KASTLE 575 Eastern Pkwy., 634-8990. The Cottage Inn’s new owners also bought this long-time seasonal favorite, which marks its 50th anniversary in 2026. The Kastle remains 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-to-Louisville 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

EARLYBIRD BAGEL SHOP 1039 Ash St., 565-9750. They had us at “lox,” but this Germantown purveyor of hand-rolled, small batch bagels and bialys balances tradition with innovation (cinnamon streusel, cacio e pepe bagels), with schmears to match. Earlybird shares a building with Six Forks Burgers. $$

B L

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, locallymade 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., 742-2852. 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 potato-infused 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. $

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

HI-FIVE DOUGHNUTS 1940 Harvard Dr., 409-5584. Louisville’s first female-owned doughnut shop has progressed from food tent through food truck and now to a bricks ‘n’ mortar storefront in the Highlands. Greatest hits include Kentucky Fried Buttermilk Chicken and Bourbon Caramel Bacon doughnuts. $ B L

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

HOMEMADE ICE CREAM & PIE KITCHEN 2525 Bardstown Rd., 459-8184, 3737 Lexington Rd., 893-3303, 3521 Springhurst Commons Dr., 326-8990, 5606 Bardstown Rd., 2393880, 3113 Blackiston Mill Rd., New Albany IN, 590-3580. $ 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

INSOMNIA COOKIES 339 W. Cardinal Blvd., 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 “Europeanstyle” 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 991 Logan St., 510-4281. The sister restaurant of FOKO (located around the corner in Shelby Park). Fourth-generation baker and Chef Diego Hernandez traces his culinary foundation to the Oaxacan tradition of making bread, to which he has added experience working in bakeries across Europe and South America. House best-sellers include a lechecilla (vanilla custard) doughnut, the rol de canela (cinnamon roll) and guava cream cheese empanadas. $ B L

LA PATISSERIE FRANCAISE 1355 Bardstown Rd., 777-7659. Highlands pastry shop for Francophiles, where veteran restaurateur Charles Reed (ex- Henry’s Place and Melba’s Culinary Canvas) combines elements of the Parisian patisserie (pastries and cakes are sold) and boulangerie (French-style loaves), and offers a great many gateau (sweet cakes with cream or fruit) along with other continental delights. $ B L D

LEAVEN BAKERY 1515 E. Market St., New Albany IN, 5368823. Zechariah and Kimberly Maxey, veterans of Jack Fry’s and the Brown Hotel, have opened a French bistro/bakery in a 100-year-old 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

MILO’S BOBA AND BAKERY 154 E. Main, New Albany IN, 812-221-2336. Named for the owners’ son, Milo’s brings milk and fruit (boba) teas, coffees and Asian baked goods to downtown New Albany. As an example, lattes and cakes made with ube, a starchy purple yam from the Philippines. $ B L D MOCHI DOG 304 W. Woodlawn Ave., (The StrEATery), 270-8399577, 1001 Logan St. (Logan Street Market). Mochi is a Japanese rice cake used to craft Asian fusion doughnuts, while a mochi dog refers to Korean-style corn dogs. Both are house specialties at Mochi Dog’s two locations, The Streatery (n Beechmont) and Logan Street Market (Shelby Park). $$ 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 oldschool, 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 madeon-premises 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

ODD BIRD BAKERY 1021 Bardstown Rd. A sister brand of Quills Coffee, the Odd Bird provides pastries and baked goods to the Quills coffee shops, as well as serving guests in its own Highlands café space. $ B L

PANCHITOS ICE CREAM 8112 Preston Hwy, 554-6222, 4810 Dixie Hwy., 384-0838. The Lexington-based Mexican sweets specialist offers Mexican ice cream, popsicles (paletas), sorbets, parfaits and churros, as well as taqueria snacks like street corn, nachos and the ever popular Cheetos con Queso. $ 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

PARLOR DOUGHNUTS 3060 Gottbrath Pkwy., Jeffersonville IN, 812-590-1452. Doughnut chain with a difference: layered dough, as opposed to cake or yeast doughnuts. Parlor incorporates vegan, gluten-free and keto friendly doughnuts, as well as a purpose-built Doggie Doughnut for the pups in your family. Breakfast offerings include acai bowls, avocado toast and tacos – and a whole lotta coffee. $$ B L

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., 996-0640, 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

ROSE BAKERY 13206 W. U.S. Hwy. 42, 365-1601. Pastry chef Lubna Altajjar offers stunning custom cakes plus croissants, pastries, muffins, cookies and coffees in an airy, pink rose-accented space in Prospect; also a concise savory selection of sandwiches and quiche. $ B 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 cool-

ing 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, 948-2507. 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. 7250080. 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 BAKERY AT SULLIVAN UNIVERSITY 3100 Bardstown Rd., 452-1210. The retail extension of Sullivan’s nationally known culinary program has been reanimated as a Europeanstyle, dine-in bakery café, with coffee, sandwiches and light fare in addition to breads, sweets and baked goods to go. $ B L

THE HEITZMAN CAKE SHOP 4759 Bardstown Rd., 452-1891. The renowned local baking family’s tree split long ago, and originator Charles Heitzman’s grandson owns this bakery in Buechel, specializing in wedding, birthday cakes and king cakes, and with no connections to Heitzman Traditional Bakery and Deli near Jeffersontown. $ B L

THE PEACH COBBLER FACTORY 805 Blankenbaker Pkwy., 496-4020, 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.

7 BREW COFFEE (479-358-9274) 3545 E. Tenth St., Jeffersonville IN, 12525 Shelbyville Rd., 2651 S. Hurstbourne Pkwy., 1626 Veterans Pkwy., C;arksville IN, 4217 Shelbyville Rd., 5340 Bardstown Rd., 7609 Bardstown Rd., 7700 Laurel Ridge Rd., 5000 Maple Spring Dr. This rapidly expanding Arkansasbased chain of prefabricated double-drive-thru coffee dispensaries also features 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

BAMBOO COFFEE & DONUTS 2400 Lime Kiln Ln., 333-0769. Locally-owned, Asian-influenced coffee shop in Northfield offering an array of fair-trade organic coffees, coffee-based drinks, teas, chai and smoothies (try the ube latte, made with a purple yam from the Philippines), in addition to donuts both flagship and seasonal. $ B L

BAMBŪ DESSERT DRINKS LOUISVILLE 9158 Taylorsville Rd., 560-9055. Mochi waffles, anyone? This Jeffersontown chain’s motif is Vietnamese, featuring chè, which can signify a variety of traditional Vietnamese sweet beverages, puddings or even dessert soups and stews incorporating fresh coconut water and milk. $ L D

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

BAYT AL MOCHA 327 W. Cardinal Blvd., 365-4673, 12107 Shelbyville Rd. The name of this Detroit-based Yemeni coffee chain translates as Mocha House Café. Yemeni-sourced coffee and barista treats are the fundamental building blocks, augmented by multicultural baked goodies. $ 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. 290-3729, 2820 W. Broadway, 919-8111. Black-owned café businesses originating 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 505 W. Broadway, 589-1020, 2860 Packerland Way, 384-2300. It’s a coffee bar with the requisite espresso-based drinks, teas, and smoothies, as well as housebaked muffins and cinnamon rolls, but it also offers a substantive food menu for breakfast and lunch: burritos, sandwiches, and burgers. $ B L

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

DAY’S ESPRESSO AND COFFEE BAR 1420 Bardstown Rd., 456-1170. 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

FIZZ DISTRICT 3130 Frankfort Ave., 521-3499. This shop is dedicated to the proposition that old-school soda fountains had it right, only to see fresh hand-made sodas subverted by the soft drink monoliths. Along with a multitude of “craft” soda pop, you’ll find fruit seltzers, zero proof cocktails, breakfast bites, snacks and sweets. $ B L D

FLEUR DE TEA 10704 Meeting St.742-9561, 1212 S. Fourth St., 742-9561. “When the journey of life gets steep, we steep tea.” Choose from a selection of tea varieties, bubble tea, pastries and wares and bubble tea at two stylish locations in Norton Commons and Old Louisville. $ 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. 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 1608 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. $ L D f

GLOW WORM CAFÉ & PLAY 962 Barret Ave., 690-4633, 11603 Hazelwood Rd., 554-3606. 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

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

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

JEFFERSONTOWN HONEY DEPOT 3840 Ruckriegel Pkwy., 212-6228. Formerly Honey Depot & Coffee House, this evolving retail concept from HoneyBear Farms was relocated in Jeffersontown and renamed in 2024. It still stocks regionally-produced honey, jams and jellies and serves locallyroasted coffee on premise, accompanied by pastries (including acclaimed cinnamon rolls). $ B L f

KIWA 2235 Frankfort Ave., 888-3513. All things Korean, and “under one roof” – the word “kiwa” means both prosperity and the characteristic (also metaphorical) Korean roofing tile. The ground floor features a daily range of beverages and pastries, expanding on weekends to offer authentic Korean home-style meals. Upstairs are explorations of Korean cuisine, art and culture. $$ B Br L f

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

MOKA & CO. 1541 Highland Ave., 690-2113, 655 Fourth St., 963-5813. If you’re unfamiliar with the range and heritage of Yemeni coffee, consider this small chain your classroom: Mufawar, Maleki, Sana’ani, Jubani and Qishr coffees are only a start; also available are specialty lattes, chai and various refreshers and frozen blends (these shops formerly were tied to Haraz).$ B D pf

NTABA COFFEE HAUS 2407 Brownsboro Rd., 871-5082. 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 African-sourced coffees and teas. $ 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

PHALCHA COFFEE 1001 Mary St. A Nepalese-themed coffee shop located on a residential street in trendy Germantown, with the name meaning “resting place,” featuring distinctive iced coffee flights, sandwiches, waffles and ice cream. $$ B L D

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., 277-1193. This Omaha-based chain of drivethrough coffee stops has plans to add several more Louisvillearea 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 (48+ locations) $ f

STARLIGHT COFFEE CO. 3131 Grant Line Rd., New Albany IN, 542-1522, 101 Lafollette Station, Floyds Knobs IN, 9231404, 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., 936-4313. 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

WITCHES BREW COFFEE 1813 Frankfort Ave., 963-5089. Locally owned shop; all the coffee drinks and light snacks you’d expect, but possessing a singularly witchy “haunted house” vibe, with metaphysical items, tarot readings, varied performances and other aspects available nowhere else in town. Utterly unique. $ B L D

SpringhurstNorton Commons