Chef Harold Baker and his team transform classic American steak and seafood dishes with upscale, contemporary flourishes including rich proven?al sauce, seasonal produce, and local cheeses. Their attention to detail led the Courier-Journal to hail the menu as "concise, well thought out?with consideration for local products?and tastefully executed." In addition to elegant entrees of lamb chops, pork tenderloin, bourbon street scallops, they assemble half-pound burgers and sandwiches to please more casually minded diners or those contractually obligated to consume a bun with each meal.
The restaurant resides in the old Spring Street Meeting House, but Leo Weekly notes that they've remodeled the 19th-century building into "a stylish dining room with exposed brick and mocha colored walls ? [and] historic Louisville photos." Leather couches gather around the fireplace's hearth, and cream-colored tablecloths help accentuate the banquettes' matching stripes. Diners can also venture outdoors for al fresco dining and to the upstairs bar, where bartenders pour an extensive selection of whiskeys, vodkas, and cordials to supplement wines by the glass or bottle.
K.A.S. Gallery?or Kentucky Art Speaks?adorns its walls inside the 360,000-square-foot Mellwood Arts & Entertainment Center with colorful, innovative art pieces from local, out-of-state, and international artists. The gallery?s walls host thoughtful paintings, photographs, and modern-dance reenactments of famous still-life paintings, and the facility hosts classes that foster an artistic and thoughtful community. Registered yoga instructors lead meditative Ashtanga, beginners, slow flow, and Vinyasa classes amid the artwork, tailoring instruction to each student's needs, abilities, and fitness goals while incorporating breathing exercises and relaxing music. The Arts for Kids classes introduce youngsters to various creative mediums such as fiber and textiles, self portraits, and dance.
The smaller, more intimate cousin of the Osaka family of restaurants, BarCode1758 combines a menu of sushi and Asian fusion eats with the atmosphere of a bar. Appetizers of edamame and gyoza precede more than a dozen varieties of meat, seafood, and vegetable skewers as well as hearty bowls of udon, soba, and ramen noodles. Whether sitting down inside or out on the patio, evenings at BarCode1758 can include sipping unique Japanese-style cocktails, listening to music, or besting your friends in chopstick duels.
A sake pub, Maido is a slang word commonly used in Osaka, Japan. The literal translation is “every time”, but it has evolved to be used as a common greeting between businessmen and now means something more like “I look forward to doing business with you again,” or “thank you for giving me all of your money.” However one deciphers the sentiment, the food at Maido Sake Bar speaks for itself. The expansive menu revolves around a large selection of maki and small plates intended for sharing. Bento boxes and udon noodle dishes round out the menu options and sate those in search of a warm dinner.
Since April, 2003, the chefs at North End Caf? have championed a focus on local, seasonal ingredients with a healthy approach to cooking. North End Caf?'s menu features traditional meals from around the world, ranging from grass-fed beef burgers and flatiron steaks to grilled fish and scallops to stir-fry and cakes. For sharing, chefs build eclectic small plates such as crab cakes, fried goat-cheese ravioli, and almond-crusted brie. They also prepare a range of vegan and gluten-free dishes, taking care to avoid the pyrotechnics that result when steak and tofu touch.
To accompany these meals, bartenders pour American and international wines, and blend cocktails from fruit and old-fashioned ingredients. At the Highlands location, a brand-new tap system spouts 23 craft beers, including imperial IPAs and peppery black porters. In warmer months, the aromas of cooking and laughter of clientele also fill the Highlands location's outdoor deck, an expansive wooden patio surrounded by vines and flowers.
Designer and namesake, Craig Kaviar, has more than 30 years of experience creating sculptures and functional metalwork. He and a team of skilled artisans churns out intricate works that are both artful and functional using traditional blacksmithing practices with a modern twist. The tour provides a behind the scenes look into the workings of the forge and live demonstrations allow visitors to witness the master metalworkers do their thing. They’ll heat raw materials to temperatures exceeding 2,000 degrees, using both a traditional coal forge and Kaviar's innovative, eco-friendly forge, fueled by waste vegetable oil and recycled Meat Loaf albums. The tour begins with a visit to the media room and a discussion on the history of metallurgy, from the discovery of copper, to the Bronze Age, to the 'Metal as Junk Food' movement of the 1870's.