In the middle of July, alfresco diners at Le Deauville might dive headlong into a Bastille Day celebration, watching as servers light red, white, and blue cupcake towers with sparklers or mediate street-side matches of pétanque. Though they bathe their sidewalk bistro in patriotic colors on state holidays, the staffers also immerse visitors in French culture year-round. Chefs populate seasonal menus with traditional French dishes such as steamed mussels in tomato and herbs, roasted rack of lamb with bordelaise mint sauce, and sea scallops with wild-mushroom risotto. They sometimes augment these dishes with globe-hopping guests including Caribbean lobster and Spanish mackerel, introducing new flavors to French preparations without having to pass sushi off as really, really strange-looking ratatouille.
In warm weather, servers ferry these dishes to sidewalk tables draped in white tablecloths next to the restaurant's French-door-covered façade, which is illuminated each night by strings of colored light bulbs. Gray tiled floors inlaid with intricate designs spread out inside, running between dark-wood-paneled and exposed-brick walls. Here, patrons gather at café tables or sidle up to an old wooden bar, where servers pour from a full stock of beer, wine, and spirits.
Justin and Kristin Gilbert spent three years in Italy, visiting gelaterie in more than 20 cities to mine artisanal secrets before opening their own shop. In choreographed musical numbers, the duo handcraft dense, flavor-packed gelato in small batches using local milk and fresh fruit. From a repertoire of more than 100 recipes, Justin and Kristin curate 20 flavors at a time. Past and present flavors include poached-pear zinfandel, orange-ginger dairy-free sorbetto, and chocolate orange—one of Justin's favorites, according to a feature in Louisville Magazine. Delicate crêpes conceal Nutella or lemon and sugar. The cozy shop also sends forth its mobile cart to cater office snack breaks, weddings with as many as 2000 guests, and Roman legions on the march.
Devoted to the emerging farm-to-table agricultural movement, 610 Magnolia uses local and sustainable foodstuffs to create artful and innovative three-course prix fixe ($50/person) and four-course prix fixe ($60/person) meals. Chef Edward Lee, who was recently named a James Beard Award semifinalist for Best Chef: Southeast and featured in Southern Living, harnesses international techniques to infuse southern cuisine with eclectic flavors. The variability of local and seasonal pickings makes dishes change as often as a carousel, but past offerings have included Angus beef tartar with pequillo peppers, wax beans, and heirloom tomatoes picked just miles away, and a mosaic of grilled octopus slices with red pepper, cucumber, and feta in tomato-water gelée drizzled in kalamata olive vinaigrette and oregano oil. 610 Magnolia’s skilled kitchen crew can accommodate vegetarian preferences if they’re noted at the time the reservation is made.
Dedicated to combining the pleasures of tea and "good, wholesome food," according to co-owner Karter Louis in the Louisville Eccentric Observer, Hillbilly Tea invites patrons to sip at organic whole leaf teas and feast on mountain-inspired fare made from locally sourced ingredients. Like in a lavish dollhouse sauna, steam rises from mugs filled with black, green, herbal, and rare teas, from the sweet, full-bodied Swamp Tea to the aromatic Remedy tea. Ingredients from local enterprises such as Duncan Farms and Stone Cross Farms combine for contemporary fare based on traditional Appalachian recipes, and vegetarian options such as vegan barbecue meatloaf slay hunger more effectively than a medieval knight in a chain-mail apron. Praised for its "old-fashioned country cooking" by the Courier Journal, Hillbilly Tea complements its brunch, lunch, and dinner dishes with savory additions such as chai butter and tomato jam.