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Guy Genoud of Brasserie Provence named state’s top restaurateur

Last month the Kentucky Restaurant Association bestowed a variety of honors on owners and workers in the state’s restaurant industry. Among the most notable of the awards was the naming of Guy Genoud, owner of and host at Brasserie Provence, 150 N. Hurstbourne Pkwy., as “Restaurateur of the Year.” Continue reading

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Anniversary specials at three restaurants

MilkWood, 316 W. Main St., will celebrate its three-year birthday with a throwback celebration on Tuesday, Feb. 9 from 5:30-9 p.m. Dishes and drinks from their opening menu and cocktail list will be revived for the night. Specials will include fried chicken and waffles, Vietnamese lamb sausage, crispy-skin duck, Bourbon-glazed carrots and sorghum and grits ice cream. Cocktail throwbacks will include the Dirty Pickle Back, Black Coffee In Bed and Daisy Saves Me. Continue reading

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Brooklyn & The Butcher to open on Valentine’s Day

The much-anticipated steakhouse and more Brooklyn & the Butcher, the brainchild of Exchange Pub + Kitchen Restaurant owner Ian Hall, is finally set to open on Valentine’s Day, Sunday, Feb. 14.

The mid-priced new restaurant will serve fresh seafood, small plates and multiple cuts of beef, from New York strip and bone-in rib eye to flatiron steaks. The space at 148 E. Market St. formerly housed Habana Blues Tapas Restaurant, which has moved to 320 Pearl St.

Robert Temple, most recently the executive sous chef at Mesh in the East End, will be the head butcher and executive chef, joined in the kitchen by executive sous chef Patrick Carter, who has been sous chef at The Exchange.

The large space in the renovated late-19th century building has two main dining rooms. The focus for the sleek, contemporary front Brooklyn room is small shared plates such as Korean barbecue confit pork rib with house-made kim chi, tuna tartar, scallops and vegetarian choices.

The Butcher, lined with white subway tile and black and white photos, has large, butcher-block style tables made for a more casual, community-style dining. The focus there will be on steaks such as a 12-ounce, bone-in tenderloin and a 32-ounce bone-in tomahawk steak, as well as house-ground burgers.

For Valentine’s opening day reservations, call (812) 590-2646.

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Bristol Bar & Grille partners with local farmers

Locally-sourced food continues to be a compelling movement in American dining. The Bristol Bar & Grille has for a while worked with a number of regional farmers and producers to provide food for its menu. In a new effort to expand and promote this local source of food idea, starting in February, the restaurant will showcase the product from one area partner for the entire month. The chefs at each of the five Bristol locations will decide the best way to feature the ingredient. The season will determine what is on the menu each month. Continue reading

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APRON Dine-Around all day today

APRON, the non-profit that assists workers in the restaurant industry with financial problems due to health or other personal matters, is having a city-wide Dine-Around fundraiser today, Wednesday, Feb. 3. Part of the proceeds today from these restaurants will be donated to APRON to help fund their efforts to help the local restaurant community. Continue reading

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Are you set for Valentine’s Day dining?

With Valentine’s Day falling on a Sunday this year makes dining out with one’s honey becomes a bit more flexible. Restaurants that do not usually open on Sundays will for this special dining day. And since Saturday is a better date night, restaurants are extending their special dinners into Feb. 13, and even into Friday. Most places in town will have some sort of Valentine’s Day accommodation. Here are the one’s we have heard from specially. Continue reading

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Mercato Italiano Trattoria and Market opens today in Norton Commons

Fernando Martinez and his OLÉ Restaurant Group open their newest restaurant today at 10640 Meeting St. in Norton Commons. The two-level space will have, on the first floor, a full bar, restaurant and small marketplace stocking mostly Italian specialty items such as charcuterie, meatballs, cheeses, olive oil, bread and fresh pasta, beer, Italian wine and liquor. On the mezzanine level will be additional dining space. Come spring weather, there will also be outdoor dining. Continue reading

Louisville's Foodie Magazine