We’ve curated some of our favorite chefs to appear at Bourbon & Beyond and invited Chef Edward Lee to gather Louisville’s finest restaurants to serve festivalgoers all weekend long. Follow us on social media to be the first to find out about more details, including menus and other culinary surprises!
Born and raised in Elizabeth, NJ, Tom Colicchio made his New York cooking debut at prominent New York restaurants including The Quilted Giraffe, Gotham Bar & Grill, Rakel and Mondrian. Since then, he has seen critical acclaim for Gramercy Tavern (with Danny Meyer), his signature venture Craft (2001), and Colicchio & Sons (2010), all in New York. Craft was awarded The James Beard Foundation Award for “Best New Restaurant” in 2002, the same year Colicchio received The Bon Appétit American Food and Entertaining Award for “Chef of the Year.” The New York Times revisited Craft in September 2011, ten years after its debut, upholding its three stars and stating that the restaurant is “as magical and delicious as it was when it opened.”
Following Craft and its casual sibling, Craftbar (2003), Colicchio opened Craftsteak at the MGM Grand in Las Vegas (2002), Craft in Los Angeles (2007), which received three-and-a-half stars from the LA Times and has been named to Jonathan Gold’s annual 101 Best Restaurants, Colicchio & Sons (2010), which received three stars from the New York Times, Riverpark in New York (2010), which received two stars from the New York Times, and Heritage Steak at The Mirage in Las Vegas (2013). Outside of his fine dining restaurants, Colicchio opened ‘wichcraft – a sandwich shop rooted in the same food and hospitality philosophies as Craft – in New York City in 2003, now with eight locations throughout Manhattan. In 2015, Tom opened Beachcraft, Tom on Collins and The Sand Box at 1 Hotel & Homes South Beach and the following year (2016) opened Fowler & Wells at The Beekman Hotel, a historic landmark in downtown NYC.
Colicchio has published Think Like a Chef (2000), which won The James Beard Foundation “KitchenAid” Cookbook Award in May 2001; Craft of Cooking (2003); and a sandwich book inspired by ‘wichcraft (2009). In May 2010, Colicchio was awarded The James Beard Foundation’s coveted “Outstanding Chef” award, the culmination of his 30 years of hard work in the restaurant industry.
Since 2006, Tom has been applying his experience and expertise to cable television as the head judge on Bravo’s hit reality cooking series “Top Chef.” The Emmy-winning show is currently in its 14th season. In January 2015, Bravo premiered “Best New Restaurant,” a new series where Tom applied his expertise as the host.
In an effort to broaden his long-standing social and political activism, Tom co-founded Food Policy Action in 2012 in collaboration with national food policy leaders, in order to hold legislators accountable on votes that have an effect on food and farming. He has also been an outspoken voice on issues like improving school meals and the use of antibiotics in food sources, and he continues to lobby for better anti-hunger policies in America.
Tom appears in and served as executive producer on A Place at the Table, Participant Media’s documentary about food insecurity in America, produced and directed by his wife, Lori Silverbush, and Kristi Jacobson. A Place at the Table, which premiered at the 2012 Sundance Film Festival and was released by Magnolia Pictures in 2013, was the inspiration for a national campaign centered on ending hunger in the United States which launched in January 2017 with a PSA featuring former-First Lady Michelle Obama.
Tom and his restaurants give back to the community by serving on the boards of Children of Bellevue, City Harvest, Wholesome Wave and Food Policy Action. He lives in Brooklyn with his wife, Lori Silverbush, and three sons. When he’s not in the kitchen, Tom can be found tending to his garden on the North Fork of Long Island, enjoying a day of fishing or playing guitar.
Carla Hall is a co-host of ABC’s Emmy award winning, popular lifestyle series “The Chew,” seated alongside restaurateurs and “Iron Chef America” stars Mario Batali and Michael Symon, entertaining expert Clinton Kelly and health and wellness enthusiast Daphne Oz. Hall is best known as a competitor on Bravo’s “Top Chef” and “Top Chef: All Stars”, where she won over audiences with her fun catch phrase, “Hootie Hoo” and her philosophy to always cook with love. Carla’s approach to cooking blends her classic French training and Southern upbringing for a twist on traditional favorites. She is committed to health and balance in everyday living.
Carla Hall’s Southern Kitchen — the chef’s first restaurant —opened in June 2016. A fast casual love letter to Nashville, the restaurant features iconic Nashville hot chicken and Southern sides, which are anchored by Hall’s family recipes and perfected with her personal touches. Her cookbooks are “Carla’s Comfort Food: Favorite Dishes from Around the World” and “Cooking with Love: Comfort Food That Hugs You”.
A native of Nashville, TN, Hall received a degree in Accounting from Howard University, but traveling through Europe awakened her passion for food and inspired a new career path. She attended L’Academie de Cuisine in Maryland where she completed her culinary training, going on to work as a Sous Chef at the Henley Park Hotel in Washington, DC. She also served as Executive Chef at both The State Plaza Hotel and The Washington Club, and has taught classes at CulinAerie, Sur la Table and her alma mater, L’Academie de Cuisine. Hall is a true believer that, “If you’re not in a good mood, the only thing you should make is a reservation.”
Carla is also active with a number of charities and not-for-profit organizations that reflect her passion for causes close to her heart. She serves as a Board Member for the Pajama Program and GenYouth. Carla also actively works with Chef Jose Andres’ World Central Kitchen Chef Network, DC Central Kitchen, The USO, St. Jude Children’s Research Hospital, Feeding America, WCR (Women Chefs and Restaurateurs) and she serves on the advisory boards for the Edible Academy for the New York Botanical Gardens and for the Food and Finance High School in New York City. She lives in Washington, DC with her husband, Matthew Lyons.
Chef Edward Lee is the chef/owner of 610 Magnolia, The Wine Studio, MilkWood, and Whiskey Dry in Louisville, KY and culinary director for Succotash in National Harbor, MD and DC. He has received multiple finalist nominations for the James Beard Foundation Awards Best Chef: Southeast. He appears frequently in print and television and was recently nominated for a daytime Emmy for his role as host of the Emmy-winning series, Mind of Chef on PBS. Lee’s self-authored best-selling cookbook, Smoke & Pickles, chronicles his unconventional journey from the kitchens of Brooklyn to becoming a lauded Southern chef.
Chris Cosentino is the chef & co-owner of San Francisco’s celebrated Cockscomb restaurant – alongside partner Oliver Wharton and parent company Delicious MFG & CO – and the chef & co-creator of Boccalone artisanal salumeria. Cosentino’s first executive chef position began at Incanto in 2002 where his innovative Italian and whole animal cookery drew critical acclaim. Cosentino opened Cockscomb in 2014, showcasing a range of sustainable meat cuts and dishes inspired by the city’s culinary history, which San Francisco Chronicle restaurant critic Michael Bauer awarded 3 stars, deeming that: “There’s nothing else like it, and Cosentino has a consistent, unwavering vision.”
Cosentino has appeared on Food Network’s “Next Iron Chef America,” “Chefs vs. City,” and BRAVO’s “Top Chef Masters,” earning over $140,000 for The Michael J. Fox Foundation as the season four winner and is currently working on a title
dedicated to offal with writer and photographer Michael Harlan Turkell, published by Clarkson Potter.
Cosentino will also debut Jackrabbit in Portland, OR (winter 2017) and Acacia House in St. Helena at the forthcoming Las Alcobas Napa Valley (spring 2017), both new projects with business partner Wharton.
Amanda Freitag is the co-star of Food Network’s hit series, Chopped, and the co-host of Food Network’s American Diner Revival, alongside Ty Pennington. Amanda has battled Bobby Flay on Iron Chef America, and can also be found contributing to Unique Eats on Cooking Channel. In the fall of 2009, she competed for the title of America’s Next Iron Chef.
Growing up in New Jersey, Amanda’s passion for food was fostered by everyone from her grandparents to her high school home economics teacher. They encouraged her to pursue a cooking career and to enroll at the Culinary Institute of America in Hyde Park, NY. After graduation from culinary school, Amanda’s first position in a New York City kitchen was as rotissier and garde manger at Vong under the guidance of Jean-Georges Vongerichten. It was there that she was introduced to marrying French technique with Southeast Asian ingredients and flavors.
In 1994, Amanda began working with chef Diane Forley at Verbena, where she rose quickly through the ranks to become the restaurant’s chef de cuisine. Forley taught Amanda the importance of using local, organic ingredients and introduced her to the Union Square Greenmarket. During her time at Verbena, Amanda realized how much she had yet to learn about the culinary world, and in 1999 she traveled extensively through France and Italy to explore the bountiful markets and progressive restaurant scenes.
While in Paris, she spent two weeks working under chef Alain Passard at his venerable Arpege restaurant. While her time there was short, the lessons she learned were life changing. At Arpege, Passard insisted on the freshest ingredients and therefore, there was nothing left in the walk-in refrigerators at the end of service besides butter. This eye-opening experience helped Amanda to further develop her deep appreciation of superlative ingredients and the flavors of the Mediterranean region.
Upon returning to New York, Amanda worked at some of the city’s most popular restaurants including Cesca, where she cooked alongside Tom Valenti as his chef de cuisine and earned two stars from The New York Times. Following Cesca, Amanda accepted the position of executive chef at Gusto in the West Village, where her food was met with critical acclaim.
In January 2008, Amanda took over as the executive chef at The Harrison in TriBeCa. Over the three years that she helmed the kitchen, The Harrison received numerous accolades from local and national media, including a two- star review from The New York Times. Her first cookbook, The Chef Next Door: A Pro Chefs Recipes for Fun, Fearless Home Cooking, was released in September 2015. When she is not in the kitchen, Amanda enjoys traveling the world and collecting restaurant menus to add to her ever-growing collection.
Chef Jose Salazar was born in Colombia South America and was raised in Queens NY. Chef Salazar got his start in restaurants as a bartender and waiter at some of New York’s hottest establishments- among them, Donatella Arpia’s Bellini restaurant. Although the front of the house is where he started, it was the kitchen that really caught his eye. This prompted him to enroll in to the culinary program at the New York Restaurant School. Upon graduating in 2001 he landed an internship with famed Chef Jean George Vongerichten at his name sake restaurant; Jean George. After completing the internship, he went on to work with some of New York’s most celebrated chefs and restaurateurs, including Geoffrey Zacharian of Town, Josh De’ Chellis of Sumile, and Eric and Bruce Bromberg of Blue Ribbon. However it was Jose’s four years working with Chef Thomas Keller that made the most palpable impression on his cooking philosophies. In 2003 Jose was hired as chef de partie to be a part of the opening staff of the highly acclaimed Per-Se restaurant. Then in 2006 he was instrumental in the opening of another of Chef Keller’s projects; Bouchon Bakery, where he became the Executive Sous-Chef.
In 2008, Chef Salazar took his knowledge and experience to Cincinnati Ohio, where he was tapped to be the Executive Chef of The historical Cincinnatian Hotel and Palace restaurant. It’s there that Jose was able to hone his style of cooking, incorporating the ingredients and techniques of the Americas, Europe and Japan. Since his arrival to the Queen city, Jose has received many favorable reviews, including 5 stars (the highest rating) from Polly Campbell of The Cincinnati Enquirer. He’s also garnered national attention- In 2011 Food and Wine magazine awarded him the title of people’s choice “Best New Chef”.
In December of 2013 Chef Salazar and his wife Ann opened Salazar, their much anticipated restaurant in the Over the Rhine neighborhood of Cincinnati. Immediately after opening it was clear that Salazar was going to be an instant hit. Their modern bistro is packed nightly with diners eating foods such as duck rillettes, fried oyster sliders, rib-eye steaks, and veal tongue al’a plancha. This little forty five seater, while just around three years old is recognized as one of the best in the city by the dining public and critics alike.
In August of 2015, Jose and Ann opened Mita’s, a 135 seat restaurant located in the heart of downtown Cincinnati. This restaurant features the food and drinks of Spain and Latin America with a formal but laid back design. In just a year and a half Mita’s has already set it’s self apart with wonderful food, service and ambiance. It has received praise from countless publications, both locally and nationally. Chef Salazar and Mita’s have received nominations for “best Chef”, Great Lakes from the prestigious James Beard foundation in 2016 and 2017.
Cosmo Goss, The Publican’s chef de cuisine, has restaurants in his blood. Growing up in Santa Barbara, Goss spent his days fishing in the kelp beds off Catalina Island and working in at his parents’ restaurant, Arts and Letters Café. Drawn to the fast-paced nature of the kitchen, Goss took to his roots and enrolled in the culinary program at Johnson and Wales.
After culinary school, Goss returned to Santa Barbara and began working at The Hungry Cat. Under the helpful supervision of Chef Dylan Fultonier, Goss fused his love of fishing with his passion for cooking, and began honing his skills as a butcher and salumi maker.
Feeling he had outgrown the Santa Barbara culinary scene, Goss relocated to New York City. Goss staged at the acclaimed French Seafood restaurant, Le Bernardin, and
learned the intricacies of seafood butchery. At Gramercy Tavern, he learned the importance of utilizing whole animals. While the dynamic nature of New York City appealed to Goss, he missed the West Coast and returned to Santa Barbara and The Hungry Cat.
While back in California, Goss was introduced to Paul Kahan, whose appreciation for traditional whole animal butchery appealed to his developing aesthetic. With an offer to work at The Publican, and further his education, Goss moved to Chicago and dove into the art of butchering and salumi making. After a year-long stint at The Publican, where he rose quickly through the ranks of the kitchen, Goss was hand selected by Kahan to head the butchery operations at Publican Quality Meats. In April of 2013, Goss showcased his butchering skills at Cochon555’s Chicago competition where he took first place and earned the title “Prince of Porc.” In August of 2013, Goss participated in Brewery Ommegang and Saveur Magazine’s Hop Chef, winning the national competition.
As One Off Hospitality gears up for the opening of two new Publican projects — one at O’Hare International Airport and the other in Wicker Park, Cosmo who has been Chef de Cuisine at The Publican since 2014, is now the executive chef for the Publican brand.
Nico Osteria’s chef de cuisine, 2015 and 2016 James Beard Foundation “Best Chef: Great Lakes” nominee, Erling Wu-Bower’s focus and intensity has driven him to great creative heights in his pursuit of invoking the spirit of coastal Italy in the states. Wu-Bower started his culinary career under Chef Paul Kahan’s tutelage, and has worked with One Off ever since.
Cooking runs in Wu-Bower’s blood; his mother is an accomplished food writer and his father a food loving Cajun. He had little choice but to pursue a career in what he was taught and loved most—food. “I don’t know what else I’d do; cooking has been ingrained in my soul. There aren’t many people who get to go to work and practice their passion every day.” Family came first, but at an early age Wu-
Bower found mentorship in acclaimed chef, and close family friend, Rick Bayless—it was Bayless who inspired his love of seafood, teaching him to expertly prepare fish.
After attending the University of Notre Dame as a philosophy student, Wu-Bower joined Chef Paul Kahan’s culinary team at avec as a cook. A few years later he opened The Publican as Sous Chef, and there under the careful watch of Brian Huston, learned what it meant to be a chef. Wu-Bower stayed with The Publican until it outgrew its space, crossing Green Street to help open Publican Quality Meats, where he served as Executive Sous Chef of both kitchens. Wu-Bower then returned to avec as Chef de Cuisine, where he embraced the restaurant’s core cuisine while making the menu his own. In 2013, Wu-Bower embarked on his biggest challenge to date, opening Nico Osteria. There, he combines his love of fresh seafood and ingredient-driven fare to produce a singularly memorable dining experience.
Originally from Austin, TX, Anthony Falco moved to Seattle after barely graduating from high school. He started a web design company at the age of 19, a bar at 21, and a restaurant at 23. After all three failed, he moved to NYC. He bartended in Williamsburg, and cooked at Pulino’s in Manhattan and Vinegar Hill in Brooklyn. He started working at Roberta’s making pizza from the restaurant’s opening. For nine years, he built the Roberta’s brand and oversaw its Pizza Program, Art Department, Mobile Division, and created and grew the Roberta’s Frozen Pizza Company. Since 2017 he has become a full time International Consultant specializing in natural fermentation, wood fired cooking and pizza.
Kevin Ashworth has been with Chef Edward Lee for over five years, first as a sous chef for 610 Magnolia, then as the Executive Chef of sister restaurant, MilkWood and now back to 610 Magnolia as Executive Chef. Through the years, he has traveled and cooked with Chef Lee in places like Korea, Malaysia, Milan, Italy and many cities across America working with the most reputable chefs of our generation. His ability to bring a fresh perspective to classic southern dishes has earned him recognition from peers and critics alike. His dishes have been featured in several publications including Garden & Gun and Southern Living magazines. He was a finalist for the Eater “Young Gun” award, is a regular on the festival circuit from Atlanta, GA to New York City, New York, and recently appeared on The Cooking Channel.
Anthony Lamas’ roots in the Latin culinary tradition run deep, as he found his passion for food while working in his family’s Spanish restaurant as a child. Likewise, his mother’s heirloom recipes sparked his interest in the cuisine of his Mexican and Puerto Rican heritage. By helping to prepare meals on the family farm and participating in Future Farmers of America, Lamas was practicing the “farm to table” philosophy before it was a national movement. To pursue his dream of becoming a professional chef, Lamas trained with the San Diego Culinary Apprenticeship Program and worked with Jeff Tunks at the Loews Coronado Bay Resort. Under Tunks’ tutelage, Lamas explored West Coast flavors while developing Pacific Rim recipes, and he credits the acclaimed chef as his mentor.
In 1992, Lamas discovered Louisville, Kentucky as an emerging culinary destination, and he moved there with the dream of cooking with leading local talent while working toward opening his own restaurant. His style of cooking was unique to the area, and in 2005 he opened Seviche to rave reviews. Early accolades included Lamas being named a “Top Chef to Watch” by Louisville Magazine. Seviche has consistently maintained a four-star rating from the Louisville Courier-Journal. The most recent rating from local food critic Robin Garr is an impressive 99 points, and the culinary expert says of the restaurant: “I head over there as often as I can, and I recommend Seviche highly to out-of-town visitors as one of Louisville’s best, with Latino flair that proves our city’s exciting culinary scene is about much more than fried chicken, “Southern” fare and Hot Browns.”
Lamas has also garnered significant national attention for Seviche. He has cooked at the James Beard House five times, and he was honored as a semifinalist for the James Beard Foundation’s “Best Chef: Southeast award in 2010, 2011 and 2012.” John Mariani of Esquire has said, “Seviche has emerged as one of America’s best and most innovative Nuevo Latino restaurants with plenty of the chef’s personality in every dish…If you have time for one meal in Louisville, make it Seviche.” In 2011, Lamas won the title of Extreme Chef on the hit Food Network show where he created a wedding menu with $99 worth of ingredients from a 99 cent store. Seviche was named one of “ten great places for Latin flavor and flair” by USA Today in 2009, and this accolade was followed by a feature on Latina.com that named Lamas as a “leader of the Latin food revolution” alongside chefs like Douglas Rodriguez and Jose Garces in 2010. Southern Living, Food Arts, Bon Appétit and Wine Spectator have also showcased Lamas’ talent.
In addition to his commitment to Nuevo Latino cuisine, Lamas is dedicated to raising awareness of sustainable seafood practices, and his efforts earned him a Seafood Ambassador Award at the Monterey Bay Aquarium’s 2011 Cooking for Solutions festival. As a celebrity chef during the event, Lamas was showcased in an Iron Chef style challenge with Top Chef alumni Bryan Voltaggio, Casey Thompson and Carla Hall and was recognized with the “Flavor and Spice” award.
Dean Corbett is the owner and executive chef of both Equus & Jack’s Lounge and Jack’s at Corbett’s in Louisville, Ky.
Chef Corbett’s culinary background includes extensive work in restaurants, hotels and private clubs. In 1985, he purchased a restaurant named Equus – Latin for “horse,” and appropriate in a city recognized worldwide for its horse racing. Equus’ culinary excellence earned a four-star rating in the Louisville Courier-Journal and accolades from Southern Living and Wine Spectator. In 2000, chef Corbett opened Jack’s Lounge, named after his late father, which would receive three “Best of Louisville” awards in a row. In 2010, chef Corbett merged Equus and Jack’s Lounge to create the city’s best upscale bistro, offering refined American cuisine and award-winning cocktails.
In 2007, chef Corbett pushed his boundaries further by opening Corbett’s: An American Place. Located in a beautifully restored 19th century mansion, Corbett’s offers New American cuisine with an award-winning wine list. In 2008, Corbett’s was named one of Esquire’s Best New Restaurants, and gained additional national attention with chef Corbett’s appearances on NBC’s “The Today Show” and the Cooking Channel’s “Food(ography).” In 2009, chef Corbett was one of six chefs to be inducted to the Honorable Order of the Golden Toque.
Giving back is a priority for chef Corbett. He helped start several fundraisers throughout Louisville, including Kosair Children’s Hospital’s “Bourbon & Bowties.” He is also involved in benefits supporting the American Heart Association, APRON Inc., Juvenile Autism, Juvenile Diabetes, March of Dimes and Multiple Sclerosis. Chef Corbett also works on initiatives to support local and regional farmers and purveyors. When not working, he enjoys spending time with his wife and their three sons.
Baxter’s 942 Bar & Grill is located in the Highlands neighborhood of Louisville , Ky.
Welcome to Baxter’s 942 Bar and Grill the newest hotspot on Baxter Ave.
We have taken the approach that full-fills every bar hoppers and food enthusiast expectations with a variety of amenities accompanied by a full assortment of craft beers and great food.
We offer 12 beers on tap, a full service menu, pool tables, dart boards and more!!
We also provide entertainment 5 nights a week and have created an atmosphere that is suitable for every occasion.
Our unique decor stems from musical influences that have created a “Country meets Rock” ambiance and is surely unique to the Highlands area.
We are looking forward to seeing you at Baxter’s 942!!
We have multiple rooms within our building for dining, live entertainment and pool or darts. Multiple wide screen TV’s for sports events.
Located in the historic Whiskey Row of downtown Louisville, Doc Crow’s offers the freshest flavors of American Southern cuisine. The traditional menu celebrates classic seafood favorites from the coastal areas and diverse barbecue styles found throughout the interior regions. This Southern institution pays homage to its Whiskey Row location with a wide selection of the world’s great whiskies and a focus on America’s Native Spirit, bourbon.
Eric Morris has worked his way through some of Louisville’s top kitchens alongside some of Kentucky’s best chefs. He gained his culinary skills the old school way– with experience as his education. That experience began by spending a year under Volare’s chef Josh Moore, followed by spending 5 years under chef Anthony Lamas of Seviche, but it wasn’t until Morris broke away from the mold to begin working under the chefs/owners of Louisville’s beloved Hammerheads that he found a cuisine that truly spoke to him. Going back to his southern roots, Morris partnered with those same owners to open Loop 22 Rotisserie and Grill. In Loop’s first year open, it was voted Louisville’s Best New Restaurant by Louisville.com.
After Loop 22’s closing, Morris set out to open his own restaurant, Gospel Bird, and found a prime location just across the river in New Albany, Indiana. Gospel Bird opened in February 2016 and is swiftly gaining steam. Driven by bourbon, fried chicken, and southern fare, Gospel Bird is quickly becoming a local staple. Morris’ second restaurant, a seafood concept “Hull & Highwater,” also in New Albany, is set to open summer of 2017.
NOLA Crawfish King
For 18 years, Boil Inc. has been bringing the freshest, most delicious boiled seafood to paper-covered tables in New Orleans and across the Southeast – and doing it in true NOLA style. Whatever the occasion, Boil Inc. can customize a menu that will give
Seviche’s contemporary décor features decorative glasswork by artist om McMahon and soothing colors that create a casually sophisticated atmosphere. e interior dons a varied arrangement of Latin–in uenced art indigenous to the regions represented on the menu. During warm weather, guests can dine on the outdoor patio within view of trendy Bardstown Road.
LINKS: COMING SOON
Whiskey Dry is the first Fourth Street Live venue showcasing a local chef and farm-to-table fare.
Chef Edward Lee’s latest restaurant venture brings locally-raised beef and passion for whiskey to Fourth Street Live! this spring.
Whiskey Dry will pair burgers and whiskey, poured straight or into effervescent cocktails, from a bar featuring 200 selections from around the globe. Preparing burgers, buns, ketchup, condiments and pickles from scratch, the restaurant is the first branded operation by a Louisville chef at the longtime, downtown tourist attraction.
“As bourbon takes over the world, I don’t want the world to forget that we have incredible Irish, Japanese and Scotch and whiskeys,” Lee said in an interview Wednesday. The new venue, publicly announced Thursday morning, will host around 70 seats and could open “as soon as April or as late as June.”
Cellar Door Chocolates
Cellar Door Chocolates just opened the first bean to bar studio in Kentucky. We are now roasting our own cacao beans from various regions across the world to bring the best quality chocolate to our customers. These chocolates will be made in small batches, blended just for you! The wrappers are designed by Jeaneen Barnhart and Doreen Barnhart Dehart.
Joella’s Hot Chicken
At Joella’s we live and breathe southern spirit. It’s about tradition, hard work and a deep bond of family. It’s about calling your momma on a whim, the beauty of sweet tea and where fried chicken is the best chicken. We honor these traditions by staying true to our roots with an obsession and creative flair of scratch cooking that brings out the original flavors of time-honored recipes.
Merle’s Whiskey Kitchen
whiskey Kitchen is a toe-tappin classic whiskey hall located in Downtown Louisville on Whiskey Row. Featuring an award-winning menu of Southern/American cuisine and hand-crafted cocktails. We host live music from local, regional, as well as national artists.
WAYLON’S FEED AND FIREWATER
Waylon’s Feed and Firewater is a honky-tonk style eat, drink and live music destination opening in the St. Matthews neighborhood of Louisville, Kentucky in June 2017. A sister-concept restaurant to the popular Merle’s Whiskey Kitchen located on Whiskey Row in downtown Louisville, Waylon’s will feature a Southern American menu including award-winning tacos and a selection of handcrafted spirits.