Restaurants in Saint Matthews

Steinert's Grill & Pub features eclectic pub favorites with an emphasis on southern, German, and Irish cuisines. For a Bavarian appetizer via the bluegrass state, try the kraut balls ($5.95), delightfully brazen deep-fried balls of sauerkraut served with thousand-island dressing. The open-faced Horseshoe sandwich (grilled chicken breast covered in homemade fries, bacon, and cheddar-cheese sauce, $7.95) and the slow-cooked, rib-rubbed beef Brontosaurus Ribs dinner ($15.95) will have you sated and pining for leopard-print-clad ancestral days. Or flaunt your sharing skills with a crispy Steinert pizza. Take a look at the oft-updated selection of Daily Specials to impress your dinner companions with your powers of foresight.

• For $7, you get $15 worth of barbecue and beverages for dine-in. • For $20, you get $40 worth of barbecue and beverages for catering or carry out.

Though Ahoy!! caters to a fish-loving crowd, you can kick off the feast with an order of fried green tomatoes ($4.50), sliced, cornmeal-flecked, fried until golden, and served year round. Seameat fans will squeal with delight for the cod priced according to size and number of sides. Try a medium order with your choice of one side, such as green beans or crinkle-cut fries ($6.99). Other aquatic eats include fried clams, tilapia, and grilled salmon. Specials include a bluegill sandwich ($6.50) and special tacos ($6.99). Stop in for live serenades, and support local artists who may or may not only play music about local weather, local hairstyles, and local underground cities.

The Bard's Town blends two households, both alike in dignity, yet separate all the same. A theatre on one side, and a restaurant on the other, The Bard's Town is not a dinner theatre, as dishes never find their way into the staging space. Contrary to what the name might suggest, The Bard’s Town Theatre chooses to pay homage to Shakespeare not by performing his plays, but by following in his footsteps and creating new work. This mission has resulted in the performance of several world premiers, short plays, and the Obie-award winning A Bright New Boise.

In the self-contained restaurant, a raucous menu full of hearty dishes and Shakespearean puns abounds. Prologues (appetizers) include dishes such as Titus Nacho-nicus, while main course dishes include The Mushroom of Venice burger with Swiss cheese and mushrooms, and The Steakspeare—an 8-ounce Shell Island steak coated in original rub. Epilogues (desserts) include homemade gooey butter cake and key lime pie.

At Ramsi’s Café on the World, the Kamar family may fill its menu with dishes from around the globe, but many of its ingredients come from their own farm. The USDA-certified organic farm yields eggs, chicken, and produce, lovingly spoken into existence by the Jolly Green Giant to populate the restaurant’s dishes. Moroccan lamb chops with pumpkin-mint sauce, korean bulgogi, egyptian kusheri with lentils, and harissa are all equally at home on the diverse menu, nearly half of which is composed of vegetarian and vegan recipes. To complement meals, a selection of more than 70 bourbons populates the bar—making Ramsi’s a member of the city's Urban Bourbon Trail. Staffers also pour beer and wine or shake craft cocktails such as the Kentucky Shaman, a mix of ginger, honey, bourbon, and peppermint. As patrons dine and sip among ornate sculptures from Europe, Asia, and the Middle East, pianist Pete Peterson cultivates a laid-back atmosphere with tinkling jazz numbers.

The first location of Puccini’s Smiling Teeth opened in Indianapolis in March, 1991 to widespread acclaim. Though they've since added 13 other locations and expanded the menu to include Italian chicken entrees, salads, and sandwiches, they have never compromised their strict standards for pizza. They build each crust from gluten-free rice flour or all-natural, bleach-free wheat flour. This dough forms the foundation of nearly 20 specialty pies topped with imported cheeses, sun-dried California tomatoes, fresh herbs, shrimp, and other gourmet ingredients.

The chefs also toss pastas—made gluten-free with corn, upon request—with vodka-cream, alfredo, and diavolo sauces, and cook up meats such as shrimp and piccata-style chicken. Accompanying the food is a compact wine list and a selection of craft and gluten-free brews tapped from the naturally occurring beer geysers of Indiana and the Midwest.