Restaurants in New Albany

Armed with baked goods from local bakeries and fresh, locally farmed produce, SuperChef Darnell Ferguson sets out to "make breakfast fun." Once served only at funerals, breakfast has become a lively and appetizing event with novel dishes such as Darnell's red-velvet pancakes. A graduate of Sullivan University, one of the country's top culinary institutes, Darnell was a chef for the 2008 U.S. Olympic team and has broken eggs in the service of a former president.

Baxter's 942 Bar & Grill focuses on the important things in life—beer, music, and grilled meat. As bartenders kick open the kegs to pour drafts, a sizzling grill leaves each burger that walks across its surface lightly blackened, like anything a fireman kisses. Each night of the week, the eatery transforms into a music venue for local bands and DJs to strut their stuff, with karaoke on Wednesdays.

Connected by an asphalt web of highways, state roads, and thoroughfares, blocky yellow signs gleam nonstop, casting a dandelion glow from the words “Waffle House.” The booths at the eateries fill 24 hours each day with the aromas of sizzling pork chops, Jimmy Dean sausage, and endless mugs of coffee. Line cooks brown shredded potatoes on a grill as waiters shout back in a language all their own for hash browns “smothered,” “covered,” or “topped”—served with onions, cheese, or chili, respectively. Angus burgers and steak melts share space on the rippling-hot surface at all times of day, allowing tired drivers to stop for food when they are on a long journey or just listening to an 11-hour drum solo on the radio. The first Waffle House switched on its lights in 1955, and some menu items still bear the names of Waffle House staff of the past, including Bert's chili from Dallas and Alice's iced tea.

Chef Harold Baker and his team transform classic American steak and seafood dishes with upscale, contemporary flourishes including rich provençal 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 New Zealand lamb loin, bison rib eye, and sea 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.

At Sol Aztecas Mexican Restaurant, culinary craftsmen forge authentic Mexican feasts from homemade ingredients, marinated meats, and fresh seafood. Specialties range from the extra meaty chicken-and-chorizo burrito to the seafood fajitas with shrimp, crab, and scallops. The full bar lubricates esophagi with Mexican beers, daiquiris, and five fruity flavors of margarita, including classic lime and tropical mango. Monthly mariachi-band performances invigorate the venue, and karaoke Sundays allow diners to share heavy-metal anthems that evoke their favorite periodic-table entries.

Diners at The Marketplace Restaurant feast their eyes on stunning surroundings while feasting on southern-style cuisine with an Italian twist. High ceilings support chandeliers dangling above a modern dining room, outfitted with exposed air ducts, brushed steel wall sconces, and a grand piano. The stone triple fireplace draws as many gasps as the relaxing porch area filled with lush hanging plants and plush wicker seating. Hanging drapes throughout the restaurant tie together the red, gold, and black color scheme while giving diners places to take cover during premeal hide 'n' seek matches. The menu, created by executive chef Dallas McGarity, draws upon a love for southern cooking and fresh ingredients to create flavorful dishes.