Proof on Main
Louisville is home to more than baseball bats, bourbon, and the fastest two minutes in sports. Set on the Ohio River on the border with Indiana, Derby City is the largest city in the Commonwealth of Kentucky, with the robust cultural scene to go along with that status, especially when it comes to good food. The city is home to the famous hot brown: a mess of turkey, Mornay sauce, cheese, and bread cobbled together at the Brown Hotel nearly a century ago. Louisville also has plenty of Southern dining, from old-fashioned classics to dishes inflected with French and Mediterranean twists, plus lots of Cuban specialties, vegan beer, Scandinavian pastries, and pan-Asian comfort food. The city’s best eateries offer way more than pit stops before the races. Health experts consider dining out to be a high-risk activity for the unvaccinated; it may pose a risk for the vaccinated, especially in areas with substantial COVID transmission. Lennie Omalza is a Kentucky-based freelance writer. Originally from Hawaii, she is a yoga-loving foodie who travels as often as she can. Tucked away in Old Louisville, on the bottom floor of the historic Mayflower building, Buck’s Restaurant is a gem and has been a go-to special occasion restaurant (complete with live singer/pianist) for locals since opening in 1992. As part of the Urban Bourbon Trail, the bar also offers more than 50 bourbon selections, as well as Kentucky-themed, bourbon-based cocktails. Manager Karen Shane especially recommends the New York strip served with crab legs and shrimp, followed by a mocha dacquoise — the eatery’s signature dessert — which consists of three layers of toasted almond meringue with mocha buttercream, rum Chantilly, powdered sugar, and chocolate drizzle. Outside Buck’s
Set inside the 21C Museum Hotel, Proof on Main matches an intriguing menu with equally interesting decor. Contemporary wall hangings, paintings, and sculptures overflow from exhibits put on by the hotel. Try to stop gawking long enough to try the charred octopus with bagna cauda, lime, and toast, which has been a staple since day one. And finish off any meal with the Kentucky Stack Cake, a rich dessert crafted with lemon buttercream, almond, and buttermilk whip. The most popular picks from the drinks menu are the bourbon-based cocktails, like the No Spectators, which includes Old Forester 86 bourbon,  sfumato, grapefruit rosemary cordial, lemon juice, and a spritz of a peaty scotch. Inside an eclectic dining room at Proof on Main
Proof on Main
Scott Shoenberger, president and CEO of the Al J. Schneider Company, which owns Swizzle, says the restaurant was created as an homage to a former Louisville supper club of the same name. The retro-style eatery atop the Galt House Hotel features two revolving sections, and diners all over the restaurant enjoy sweeping views of the city and the Ohio River. The menu covers prime steaks, sustainable seafood, local produce, and unique cocktails. For a fun, Derby City-specific experience, order the 1910 Old Fashioned, made with 1910 Old Forester whiskey and served in a box filled with smoke — an homage to the fire that took hold of the Old Forester distillery in 1910. A full spread at Swizzle
Kriech-Higdon Photography
You can’t miss La Bodeguita De Mima. Just drive down East Market Street in NuLu, and you’ll see the bright yellow, two-story building that was designed to evoke 1950s Cuba. The restaurant is run by chefs and cousins Fernando and Yaniel Martinez, who offer traditional Cuban flavors for dinner seven days a week, with occasional weekend and holiday specials. Try the pollo asado: a mojo-marinated, half-roasted chicken, topped with mojo onions and served with gravy, rice, black beans, and sweet plantains. For dessert, order the habano de chocolate, a chocolate cigar made with almond cake, Nutella mousse, and chocolate ganache, served with coffee ice cream. Chocolate cigar
The pizzas and pasta dishes by executive chef Andrew McCabe are popular picks, but this Italian restaurant is also a great stop for late-night bites and drinks. Formerly located on the ground floor of the 800 Tower City Club Apartments, Bar Vetti relocated to the AC Hotel by Marriott in NuLu, becoming one of few places in the neighborhood that’s open past midnight and the only eatery serving coffee in the wee hours. End a night out with a cocktail or espresso, or try one of four desserts with a recommended amaro pairing. The chocolate budino — made with orange caramel, extra virgin olive oil, sea salt, pecans, and whipped cream — is not to be missed. Pasta at Bar Vetti
A meal of vegan dishes at V-Grits will have meat-lovers questioning their choices. Chili nachos, Reuben egg rolls, a Texas Buffalo chicken fried sandwich, and more are all made sans meat, dairy, and animal byproducts. The restaurant shares a space with Chimera Brewing, which produces vegan beers. Both are owned by Kristina Addington, who says many of her customers are not vegan but simply like the food and beer. A portion of every pour of Chimera beer benefits a local nonprofit supporting racial equality, food justice, animal rights, foster care, or another cause. V-Grits’s take on the hot brown
V-Grits
Set in an 1800s brick building in the Butchertown neighborhood, Pizza Lupo is run by husband-and-wife owners Adam Turla and Sarah Balliet, whose brother, chef Max Balliet, heads the kitchen. The restaurant serves about a dozen wood-fired Neapolitan-style pizzas, which locals have voted the best in town . The Pizza Fiore, for instance, consists of mozzarella, tomato sauce, and basil baked into a Ricotta-stuffed crust and topped with arugula, burrata, and Parmigiano-Reggiano. The restaurant also offers a few non-pizza bites, such as crispy fried cauliflower and gnocchi primavera, as well as a wide selection of wines. Gooey pepperoni pizza at Pizza Lupo
When Norwegian Liz Huot and her husband Jesse toured his native North Dakota, they noticed a lot of Scandinavian restaurants, but their home in Louisville lacked anything similar. So they opened two businesses side by side: Øskar’s Slider Bar and Smør Nordic Bakeri. The sliders at Øskar’s are an easy introduction to Scandinavian flavors for unfamiliar locals, served a la carte so guests can try multiple varieties; options include the banana pork and lefse sandwich (pork braised with bananas and miso, house Norwegian potato flatbread, pickled red cabbage) and the venison sausage slider (spiced venison and pork sausage patty, Swedish mustard, onions caramelized with tart cherries). For dessert, pop over to Smør for skolebrød (cardamom dough filled with vanilla bean pastry cream, glazed, and topped with coconut) or a Smørk (brown-butter chocolate chip cookie loaded with Swedish mørk syrup and house-made toffee). Sliders and sides Øskar’s
Øskar’s Slider Bar
Owned by Kevin Grangier of Belle Noble Restaurant Group, Le Moo is known for its eclectic steak menu, which boasts prime cuts of rib-eye, filets, and 10-ounce grade A5 wagyu from Miyazaki, Japan. The interior space offers an intimate, moody vibe, with exposed brick walls, low lighting, and private dining areas separated by curtains. With outside seating also available, the restaurant can accommodate more than 200 guests, making it an ideal venue for wedding receptions and other large parties. On the weekends, Le Moo serves a decadent brunch buffet (including steak) with a drag show to match. Filet hash with butternut squash, asparagus, bell peppers, onion, and a fried egg
Steve Wilson and Laura Lee Brown of 21C Museum Hotels bought up Hermitage Farm, about 20 minutes outside of town, to prevent the land from being developed. The couple have kept all 683 acres open as a place to celebrate champion thoroughbreds, distinctive bourbon, and with Barn8 — the on-site restaurant set inside a gorgeously restored barn — fresh, farm-to-table Kentucky cuisine. The seasonal menu is filled with dishes crafted from produce grown right on the farm and sourced from friends nearby. The eatery also highlights all things Kentucky on the drinks side, including a fully stocked bourbon bar and Southern-themed cocktails such as the vodka-based Bless Your Heart and the Hissy Fit made with tequila, lime, acacia honey syrup, grapefruit liqueur, pink Himalayan sea salt, and cinnamon bitters. Shishito campanelle with pepper mole and garlic breadcrumbs
Ryan Mahoney
Bluefin tuna, ponzu, buckwheat, chive, finger lime, kombu cream, spoonbill caviar
Sarah Babcock
Celebrity chef Edward Lee presents a modern menu with Southern flare at 610 Magnolia, where every dish focuses on locally sourced produce. The team at the Old Louisville gem is constantly experimenting with fresh and unique flavor combinations, changing offerings weekly since the restaurant’s opening in 2003. Recent highlights have included a seared carrot starter; butternut squash soup; beetroot gnocchi; and a drunken banana cake perfect for bourbon aficionados, made with butterscotch, chocolate Pappy Van Winkle bourbon-infused maple syrup, corn, and brown-butter ice cream. 610 W Magnolia Ave
Outside Buck’s
Buck’s Restaurant
Tucked away in Old Louisville, on the bottom floor of the historic Mayflower building, Buck’s Restaurant is a gem and has been a go-to special occasion restaurant (complete with live singer/pianist) for locals since opening in 1992. As part of the Urban Bourbon Trail, the bar also offers more than 50 bourbon selections, as well as Kentucky-themed, bourbon-based cocktails. Manager Karen Shane especially recommends the New York strip served with crab legs and shrimp, followed by a mocha dacquoise — the eatery’s signature dessert — which consists of three layers of toasted almond meringue with mocha buttercream, rum Chantilly, powdered sugar, and chocolate drizzle. 425 W Ormsby Ave
Inside an eclectic dining room at Proof on Main
Proof on Main
Set inside the 21C Museum Hotel, Proof on Main matches an intriguing menu with equally interesting decor. Contemporary wall hangings, paintings, and sculptures overflow from exhibits put on by the hotel. Try to stop gawking long enough to try the charred octopus with bagna cauda, lime, and toast, which has been a staple since day one. And finish off any meal with the Kentucky Stack Cake, a rich dessert crafted with lemon buttercream, almond, and buttermilk whip. The most popular picks from the drinks menu are the bourbon-based cocktails, like the No Spectators, which includes Old Forester 86 bourbon,  sfumato, grapefruit rosemary cordial, lemon juice, and a spritz of a peaty scotch. 702 W Main St
A full spread at Swizzle
Kriech-Higdon Photography
Scott Shoenberger, president and CEO of the Al J. Schneider Company, which owns Swizzle, says the restaurant was created as an homage to a former Louisville supper club of the same name. The retro-style eatery atop the Galt House Hotel features two revolving sections, and diners all over the restaurant enjoy sweeping views of the city and the Ohio River. The menu covers prime steaks, sustainable seafood, local produce, and unique cocktails. For a fun, Derby City-specific experience, order the 1910 Old Fashioned, made with 1910 Old Forester whiskey and served in a box filled with smoke — an homage to the fire that took hold of the Old Forester distillery in 1910. 140 N Fourth St 25th floor
Louisville, KY 40202
Charred cabbage salad
Mike Wajda
Designed to showcase the bounty of the Ohio River Valley, Everyday Kitchen takes a fresh, inventive approach to regional cuisine. Senior executive chef Mike Wajda’s menu focuses on local flavors and creative cocktails, offering an upscale version of Southern comfort food in a space with a cozy, everyday feel. Be sure to start dinner off with the hummus brulee, a combination of charred onion jam and spiced sunflower seeds, served with lavash; and the bourbon and marrow luge, which comes with garam masala butter and sourdough from local bakery the Grainwright. 552 E Market St
Pasta at Bar Vetti
Tommy Johns
The pizzas and pasta dishes by executive chef Andrew McCabe are popular picks, but this Italian restaurant is also a great stop for late-night bites and drinks. Formerly located on the ground floor of the 800 Tower City Club Apartments, Bar Vetti relocated to the AC Hotel by Marriott in NuLu, becoming one of few places in the neighborhood that’s open past midnight and the only eatery serving coffee in the wee hours. End a night out with a cocktail or espresso, or try one of four desserts with a recommended amaro pairing. The chocolate budino — made with orange caramel, extra virgin olive oil, sea salt, pecans, and whipped cream — is not to be missed. 727 E Market St
V-Grits’s take on the hot brown
V-Grits
A meal of vegan dishes at V-Grits will have meat-lovers questioning their choices. Chili nachos, Reuben egg rolls, a Texas Buffalo chicken fried sandwich, and more are all made sans meat, dairy, and animal byproducts. The restaurant shares a space with Chimera Brewing, which produces vegan beers. Both are owned by Kristina Addington, who says many of her customers are not vegan but simply like the food and beer. A portion of every pour of Chimera beer benefits a local nonprofit supporting racial equality, food justice, animal rights, foster care, or another cause. 1025 Barret Ave
Inside Jack Fry’s
Jack Fry’s
Any Louisville restaurant list would be incomplete without a mention of Jack Fry’s. Established in 1933 by Jack Fry and his wife Flossie, the bistro offers Southern-style cuisine with French influences. The eatery was a hangout for local sportsmen whose historic photos still hang on the restaurant walls. Beloved dishes include the ricotta gnocchi tossed in Calvados cream sauce with roasted mushrooms and broccolini; spicy fried oysters served over Weisenberger grits with country ham; and the prosciutto-wrapped chicken saltimbocca served over creamy polenta and roasted brussels sprouts, and finished with lemon-caper berry thyme jus. 1007 Bardstown Rd
Owned by Kevin Grangier of Belle Noble Restaurant Group, Le Moo is known for its eclectic steak menu, which boasts prime cuts of rib-eye, filets, and 10-ounce grade A5 wagyu from Miyazaki, Japan. The interior space offers an intimate, moody vibe, with exposed brick walls, low lighting, and private dining areas separated by curtains. With outside seating also available, the restaurant can accommodate more than 200 guests, making it an ideal venue for wedding receptions and other large parties. On the weekends, Le Moo serves a decadent brunch buffet (including steak) with a drag show to match. 2300 Lexington Rd
Shishito campanelle with pepper mole and garlic breadcrumbs
Ryan Mahoney
Steve Wilson and Laura Lee Brown of 21C Museum Hotels bought up Hermitage Farm, about 20 minutes outside of town, to prevent the land from being developed. The couple have kept all 683 acres open as a place to celebrate champion thoroughbreds, distinctive bourbon, and with Barn8 — the on-site restaurant set inside a gorgeously restored barn — fresh, farm-to-table Kentucky cuisine. The seasonal menu is filled with dishes crafted from produce grown right on the farm and sourced from friends nearby. The eatery also highlights all things Kentucky on the drinks side, including a fully stocked bourbon bar and Southern-themed cocktails such as the vodka-based Bless Your Heart and the Hissy Fit made with tequila, lime, acacia honey syrup, grapefruit liqueur, pink Himalayan sea salt, and cinnamon bitters. 10510 W Hwy 42

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Two more establishments have opened for business in a limited fashion at the NuLu Marketplace.
   


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LEXINGTON, Ky. — West Sixth Brewing, Kentucky’s largest craft brewery, will be opening their long-awaited Louisville location in the NuLu neighborhood on Thursday, September 17th. The NuLu taproom will be West Sixth’s fourth physical location in the state: joining its production facility/taproom and Green Room, both in the brewery’s home city of Lexington, as well as the West Sixth Farm taproom & event space in Frankfort. “It’s been a long time coming, and we are so excited to finally kick off in NuLu,” said Ben Self, co-founder, West Sixth Brewing. “We have such love for the people of Louisville and can’t wait to become as much a part of that community as we have in Lexington.”
The original plan to open the NuLu location in spring 2020 was put on hold due to COVID-19. Since then, like many breweries in the state, West Sixth has been forced to adapt to the restrictions caused by the pandemic. “It’s obviously been a hard six months for a lot of businesses and we’re just thankful that we were in a position to weather the storm,” said Brady Barlow, co-founder, West Sixth Brewing. “We stayed positive, managed to retain our entire staff, and kept the shelves of all our retail partners well-stocked. Although NuLu isn’t opening exactly the way we planned, we’re grateful to have some, we hope, good news to share during a time when people aren’t getting much of it.”
The NuLu location will offer curbside pick up to kick things off, until the West Sixth team, working under the regulations set by local and state public health officials, feels confident that they can provide a safe environment for employees to work and customers to enjoy their beer on draught again. West Sixth is proudly distributed in Central and much of Kentucky by Clark Distributing, in Louisville by River City Distributing, and Northern Kentucky and Cincinnati by Stagnaro Distributing. Find West Sixth Brewing on social media: @westsixth on Instagram, https://www.facebook.com/westsixthbrewing/on Facebook and @WestSixth on Twitter. About West Sixth Brewing
Founded in 2012, West Sixth Brewing is an award-winning brewery based in Lexington, Kentucky, operating two taprooms in our home city, a farm in Frankfort, and a Louisville taproom opening in the NuLu neighborhood in spring 2020. We produce a wide variety of beers that we distribute throughout Kentucky and across the Ohio River in Cincinnati. We’re driven by brewing high quality creative beers, making positive social impact on the communities we’re a part of, and creating an awesome place to work for our team. To learn more about West Sixth Brewing, visit us on the web at https://www.westsixth.com/

West Sixth Brewing Opens Location in Louisville’s NuLu Neighborhood

(iStock.com/vivalapenler)
A Louisville, Kentucky, restaurant owner is accusing local Black Lives Matter activists of threats and mafia tactics after demanding downtown business owners hire Black employees. According to The Hill , several business owners in the city’s NuLu district received a list of demands which included hiring Black workers to fill a minimum of 23% of positions. The list also demands a minimum of 23% of purchases of inventory to be made from Black retailers and mandatory diversity and inclusion training twice a year. Fernando Martinez, owner of La Bodeguita de Mima, said after a protest on July 24 protesters told him he “better put [the list of demands] on the door so your business is not f—ed with.”
“There comes a time in life that you have to make a stand and you have to really prove your convictions and what you believe in,” Martinez wrote in a Facebook post. “… All good people need to denounce this. How can you justified (sic) injustice with more injustice?”
Members of the Cuban community and friends of the restaurant rallied in support of the restaurant Sunday afternoon. Activist Phelix Crittenden, who works with the local Black Lives Matter chapter, said the list wasn’t meant to be a threat but intended to draw attention to the displacement of Black residents after a housing project was demolished in the early 2000s. Like many areas that have gone through gentrification — such as Oakland, Brooklyn, and Atlanta, — the project was replaced with mixed-income housing, with only 41 of the 635 displaced families returning. “NuLu is flourishing,” Crittenden told The Hill. “To see that literal line in the sand, as soon as you cross the street, it’s very disturbing. NuLu doesn’t reflect the community they sit in and claim to incorporate and serve.”
The Black Lives Matter movement has seen a resurgence of protests and demands of action after the deaths of Breonna Taylor and George Floyd .

Kentucky Restaurant Owner Says Black Lives Matter is Using Mafia Tactics

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Nulu offers a platform that converts news content into language learning materials for English and Spanish learners.

Name	Work History	Title	Status
David Allison	Bird Rides, Google, BrightScope, and University of California Berkeley	Founder	Current
Eitan Geft	Soka University	Founder, Chief Executive Officer	Current
Avi Stieglitz	McDermott Will & Emery, and Cahill Gordon & Reindel	Founder	Current

Name	David Allison	Eitan Geft	Avi Stieglitz
Work History	Bird Rides, Google, BrightScope, and University of California Berkeley	Soka University	McDermott Will & Emery, and Cahill Gordon & Reindel
Title	Founder	Founder, Chief Executive Officer	Founder
Status	Current	Current	Current

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