Two new finer-dining restaurants have opened this week, the long-awaited ROC, at 1327 Bardstown Rd., which has been under renovation for a while, and Fork & Barrel, a fairly quick conversion of the former Basa space at 2244 Frankfort Ave. into a restaurant with a southern American menu focus, run by Geoffrey Heyde, formerly chef at Village Anchor & Pub. Continue reading ROC, Fork & Barrel open now
Restaurant chefs and non-professional cooks with a flair for using fresh, local ingredients are needed by New Roots, the West End project to provide better foods in an area deemed a “food desert.” Local chefs and home cooking enthusiasts are invited to Cook to the Root, a cocktail reception at Monnik Beer Co.,1036 E. Burnett St. from 6-8 p.m. Sunday, April 9. Continue reading Demo chefs needed for New Roots
Sherry Hurley, who has been operating Farm to Fork as a catering business for several years, will move its catering operations into a former firehouse at 2425 Portland Ave., and open its first café there later in the summer. The building doubles the space Hurley currently has, which will allow her to continue to expand.
As a recent Insider Louisville story points out, Hurley will be joining several other businesses run by women in the Portland area. Karyn Moskowitz operates New Roots there, which strives to provide healthier food options for an area with few fresh food purveyors. Jessica Pendergrass runs Louisville Grows in Portland, Colleen Clines has the Anchal Project and Laura Rountree is chef at The Table, a pay-what-you-can-or-think-it-is-worth restaurant.
Hurley is leasing the building but hopes to buy it in the future. Farm to Fork is moving its offices into the Anchor Building at 2509 Portland Ave. soon, and next month, its catering kitchen will open in the former firehouse. Hurley hopes to have the café serving in the late summer. The cafe will serve breakfast and lunch. The menu is still in the works but likely will include grits, biscuits, soup, salads and sandwiches.
Tuesday, March 28, Chef/ owner Edward Lee will collaborate with Ian Boden of The Shack in Staunton, Virginia to present a 5-course dinner at 610 Magnolia, 610 W. Magnolia Ave. Both Lee and Boden are nominated for “Best Chef” in their respective geographical areas for the 2017 James Beard Awards. Continue reading 2 Beard-nominated chefs cook dinner at 610 Magnolia
Feeling the need of his Catholic patrons to keep to Lenten dietary restrictions, and yet to have a nice meal out, John Varanese again is offering a menu special at his namesake restaurant, Varanese, 2106 Frankfort Ave. Two diners can enjoy a meatless 3-course dinner for $50 every Friday until Easter (which is April 16 this year). Continue reading Varanese offers Lenten specials
Restaurateur Allan Rosenberg is reported to be planning to renovate the building that for over 60 years housed Hall’s Cafeteria, at 1301 Story Ave. into a pizza restaurant and a gaming arcade to be called Butchertown Pizza Hall. Continue reading Rosenberg to open pizzeria in Butchertown
Dean Corbett’s high-style elegant East End restaurant Corbett’s – An American Place is now simply Jack’s at Corbett’s, but still at 5050 Norton Healthcare Blvd. The ambiance will now more closely resemble the casual sophistication of Corbett’s other businesses, Equus and Jack’s Lounge in St. Matthews. Continue reading Corbett’s goes casual
A bountiful choice of special dinners pose hard choices for Louisville-area diners this week. A Bourbon dinner at a distillery? Italian food paired with sparkling wines? An ides of March dinner with small dishes from Provence washed down with French wines? Dinners focused on value wines from American vineyards? Or how about a breakfast focused on compassion for self and others? You pays your money and you takes your choice. Continue reading Special dinners fill this week
Griffin Paulin has transferred the love he has for Asian street foods, and his experience in preparing them at the now-defunct Rumplings, into Mirin, at 2011 Frankfort Avenue in Clifton. His new fast-casual restaurant serves ramen, bahn mi, and Asian salads and soups. Continue reading Fast-casual Asian street food at Mirin on Frankfort Ave.
About a year ago 610 Magnolia’s owner Edward Lee and executive chef Kevin Ashworth. built a greenhouse on the restaurant’s property. After some time getting to understand what they can grow, they are now ready to take their vegetable-growing knowledge and make a dinner. On Friday, Feb. 3, they will prepare a chef-driven vegan dinner at the Wine Studio, across the street from the restaurant at 610 W. Magnolia Ave. Continue reading Vegan dinner at 610 Magnolia