After two years work, ROC Restaurant opens quietly in the Highlands

I was certain I heard Rocco Cadolini say he’d been working on his new spot, ROC Restaurant, for three years.

“No, two years, just two,” he says, correcting me kindly. Adding with a grin, he says, “If it was three, I’d cut myself.”

As in a suicidal way, implying that there’s nothing easy about opening a new restaurant, especially when dealing with permitting. The city hasn’t yet approved the bourbon-barrel ROC sign that will hang from the newly erected pergola at the sidewalk of 1372 Bardstown Road. And the kitchen: built from the ground up in what was the backyard of the former Emma Lou’s Café, the city wasn’t sure it would allow that either. (Thankfully it relented and there’s an amazing and spacious cooking area there now.) And the pergola over the curbside patio: the city didn’t like Cadolini original plans, which included a more natural design that would have appeared as if live trees were growing from the ground. What’s there for now are sterile but sturdy 8-by-8-inch posts, but that’ll change.

Rocco Candolini, a native of Italy's Amalfi Coast, owns and operates ROC Restaurant.

Rocco Candolini, a native of Italy’s Amalfi Coast, owns and operates ROC Restaurant.

“Eventually, there will be an awning over the top to shade from the sun, and misters, too, because I know how hot it gets here in the summer,” Cadolini says. The native Italian’s accent is heavy, but after 28 years in the U.S., it’s wrapped as comfortably around English as prosciutto drapes melon. “It’s all coming together. It just takes time.”

Cadolini knows. He’s done two prior restaurants: one in the Tribeca neighborhood of New York City, and another in Brooklyn’s Williamsburg section. Connected to neither now, he’s all in when it comes to his Louisville investment. Parents of his wife, Stacey, live here, and they wanted their two daughters close to kin.

Also relocated are his two chefs, Giovanni Penace (pronounced “pen-ah-chay”) and Davide Zigrino. Both men are from Italy’s

Puglia region; Penace moved to the U.S. a few years ago, while Zigirinio just arrived.

When I ask him how diners might find ROC different from other Louisville Italian standbys, Cadolini, first compliments his competitors, saying they’ve done well developing their own niches over time. The difference, he says, will be in his chefs’ interpretations of the foods of their homeland.

“I told them to just make authentic Italian—what your grandmother made,” he says.

That means things like fresh mozzarella and burrata, and housemade pasta.

“I just bought this beautiful machine,” Cadolini says, pointing to the pasta maker and its three dyes for cutting fettuccini, spaghetti and pappardelle. “There’s nothing better that fresh pasta, ah?”

It also means grilled octopus with potatoes (polipo alla griglia con tortino di patate), linguine and clam (linguine alle vongole) roasted branzino (branzino al cartoccio), pork Parmigiana (lombata di maiale alla Parmigiana) and many more items Italian food fans will recognize. The pasta lineup features seven dishes, the panini menu just two choices. Short and simple, Cadolini says, to “keep food fresh coming in and going out. Prices range from $8 for smaller plates, to $30 for entrees.

The entire space is an interesting one, a combination of a farmhouse and a trattoria. Guests enter through the patio and pergola before stepping inside to the main dining room, a modest spot with a long bar and multiple bare wood tables and floors. Candolini calls that mostly a cocktail area until guests arriving for dinner are seated further toward the back. When it fills in, a curtain will be pulled to cordon off drinkers from diners. A naturally lit glass walled room toward the front is an all-weather space overlooking the patio.

“Upstairs is a little bit more formal,” Cadolini says, climbing ROC’s wooden stairs. “Up here it will be mostly white tablecloth.”

A trio of spaces can be used for private events or overflow from the main floor. He envisions guests who want a quiet experience will go there.

Cadolini opened without announcement nearly two weeks ago in order to give his staff real-time training without the pressure of large crowds.

“Right now we’re kind of taking it easy and learning how we want it to run,” he says. “But last night, there were just a few of us here and it got busy. I had to jump in.”

Ready to go yourself? Hours are 5-10 p.m. Sunday through Thursday, and 5-11 Friday and Saturday. Lunch will follow once dinner business is solid, and he expects it’ll open from 12-3 p.m., Monday-Friday. Future Saturdays should see brunch served from 10 to 4 p.m.

“Bourbon District” Will Guide Walkers on Downtown Bourbon Tour

And for Louisville’s next attempt at capitalizing on bourbon tourism, Metro Government brings you a bourbon walk.

At a press conference this week, the city announced plans for its Bourbon District, a four-phase plan to introduce “historic site signs, destination signs, banners and a pop-up event scape” to create a walking path guiding tourists to bourbon attractions. It will be located in an area along Main Street from 10th Street to Jackson, and along Fourth from Main to Broadway.

In an interview, Mayor Greg Fischer said he takes satisfaction and pride in the 24 million tourist visits to Louisville last year, a number he said was not thought to be possible five years ago.

“Bourbon tourism is something some folks snickered at when we started talking about this, when I was running my first campaign,” he said. “But it is authentic to our city.

“People go to Napa for wine, they come to Louisville and Kentucky for bourbon tourism.  I think we are really early in that game right now. It allows us to punch above our weight, especially in the restaurant category.”

Mayor Fischer with Solid Light CEO Cynthia Torp unveiling the first marker at Sixth and Main.

Mayor Fischer with Solid Light CEO Cynthia Torp unveiling the first marker at Sixth and Main.

The Bourbon District Project is being led by the Louisville Downtown Partnership, the Convention and Visitors Bureau and local government. The Kentucky Distillers Association is also involved in the project’s creation.

Fischer said the idea of creating a walking tour sets the city apart. He said there are plans for nine downtown bourbon experiences, with four already open. He unveiled the first historical marker on Main Street this week.

“It’s a walking district, if you will,” he said. “You can’t walk Napa Valley because it’s so spread apart. You can actually walk our Bourbon District. Back in the day of course, the bourbon would come down to the River, Whiskey Row, and be loaded on to the boats and off it went. So it just adds to our heritage and authenticity.”

The goal is to create a self-guided bourbon history experience on a path that will highlight the city’s other attractions, such as its restaurants. Fischer said that $9-10 billion in current capital construction is underway, and that 20 new hotel projects have been announced since the start of construction at the Omni Hotel.

The design of the District is being completed by Solid Light, a local company in the business of building visitor experiences.

 

Underground sounds: Jimmy Can’t Dance to bring the Jazz Age tunes to downtown

Longtime Monkey Wrench owner Dennie Humphrey is teaming up with Another Place Sandwich Shop operator Brian Goodwin to open an underground jazz club that’s truly underground—as in the basement of the aforementioned restaurant at 119 S. 7th St. The location is a prime spot: directly across from the 21 C Museum Hotel and a couple doors down from Mussel & Burger Bar.

The club will be called Jimmy Can’t Dance, and it will host live music four nights a week, starting mid-summer. According to a news release, the goal is to create a speakeasy vibe first by having guests enter through the dimly lit sandwich shop. Down below, they’ll find what resembles a traditional Manhattan jazz hall with New Orleans touches. The space will be classy and comfortable, owners say.

Programming will include weekly residencies by professional musicians, while serving as a place where young talent, including students from University of Louisville School of Music, can hone their skills.

Humphrey, who also is a partner in The Taj bar in NuLu, will lead the club’s beverage program. Expect a reasonably priced menu of jazz age-inspired cocktails, bourbon and craft beers.

“We want the bar program to be simple enough that you can get a drink quickly and get back to enjoying yourself,” Humphrey said in the release. “The menu will have variety, but will be price conscious. We don’t want anyone priced out of the experience.”

Another Place Sandwich Shop is creating a limited menu for Jimmy Can’t Dance, but don’t expect deli foods. Rotating menus will include pop-up collaborations with Louisville restaurants and chefs, and a weekend jazz brunch will be added to the lineup later this summer.

The name pays homage to Goodwin’s father, Jim Goodwin, who, before venturing into real estate, was a promoter in the Louisville music scene. He opened Friend in Hand and Beggar’s Banquet in Downtown Louisville. Goodwin also owned Another Place Sandwich Shop, now in its 45th year. Under the leadership of his son Brian, the operation has undergone a rebirth, including new culinary direction.

“Jim loved music, but he most certainly couldn’t dance,” said Goodwin. “Louisville has a great music scene, and we’re looking forward to adding to it while honoring my dad in the process.”

Expect more stories about your favorite haunts and ‘joints’

In the past, I traveled a lot with clients whose means far exceeded mine, lifestyles that included chauffeurs, four- and five-star hotels and restaurants matching that level. Because I was there to chronicle their activities, I got a taste of their lifestyle by proxy, so I joked that I lived like a king while earning a pauper’s wages.

But it could become too much of a good thing, and after several days eating every meal out and living in hotel rooms nicer than my apartment, I longed for the comforts of a PB&J on the couch in front of the TV. I was ready for, as my boss would say, “a little slumming,” which meant food and drink we could afford, meals consumed hunched over a bar and served from a plastic basket lined with wax paper. I’ve never lost my love for such relaxed repasts.

Perhaps my and my wife's favorite "dive" in the city, Cumberland Brews. Beer, food and service ... a complete package.

Perhaps my and my wife’s favorite “dive” in the city, Cumberland Brews. Beer, food and service … a complete package. The Jamaican jerk wings here are fantastic.

I made a few stops in such places recently and found myself surprisingly refreshed when it came to my writing. I found new stories to tell, things I’d overlooked by focusing mostly on “the newest restaurant in town.” With so many places opening, the best way to keep up pace is to produce blow-by-blow recitations of what I ate or drank—a task that can become tedious to write and, I gather, read. But it’s news, so we do it.

Yet, perhaps most interesting is the reaction I’ve noticed to tweets and posts about those relaxed stops, compared to reactions received about higher-end places. Going to places like Kern’s Korner yielded a story of a first date that led to a marriage, others praised the burger or the club sandwich, while some included suggestions for similar spots. A post about The Back Door yielded similar results, especially about the big, affordable pours of spirits.

Now that is a Back Door Pour: generous and inexpensive.

Now that is a Back Door pour: generous and inexpensive. This one is the bar’s Old Forester private barrel pick, my favorite of that series I’ve ever tasted.

By comparison, posts about amazing meals (Bistro 1860’s recent Titanic dinner, St. Paddy’s Day feast at Harvest), openings of Chik’n & Mi and Fork & Barrel get far less response, and likely because 1. only a small number of readers get to attend such special dinners, and 2. few people have anything to say about brand-new restaurants because they haven’t visited yet.

But let’s face facts: Many of us are drawn to those lower-end spots because they’re affordable. When we settle in, take in the surroundings, food and drink, we realize how soul satisfying they can be. It soon becomes practically impossible not to return, especially when you start making friends with bartenders, servers and regulars. An extended family forms unexpectedly, and you’ve got a new draw.

Perhaps most surprising of all is how many restaurant industry folk frequent these less-heralded spots, the “joints” where good burgers, wings, beers and sturdy whiskey pours are found. Given their days spent cooking and serving finer-dining fare, perhaps they also are burned out on it and longing for the basics done well.

Last Sunday at The Back Door, I chatted with a bartender who’s been there since it opened 31 years ago. Monday, while at the Bob Evans on Hurstbourne Lane with a former client, I hardly got a word in before our meal because he was surrounded by staffers who’d worked there between 31 and 39 years. He, a man who’ll turn 95 next week, has frequented the restaurant since it opened, but he hasn’t been there as much since he relinquished the keys to his car. It was touching to see them have an impromptu extended family reunion.

She ain't pretty, but she's tasty: the basic cheeseburger at Kern's Korner.

She ain’t pretty, but she’s tasty, right down to the grilled bun: the basic cheeseburger at Kern’s Korner.

Of course, such exchanges happen at upper-crust eateries, too. I participated in it when I worked in such restaurants, and I see it now on those infrequent occasions that I dine at local legends. I’ve seen owners beam when hosting special dinners for brides who they held as babies when their parents began dining there 25 years before. I’ve seen owners give backrubs to the ailing and the aged, and then say, “I’ll bring you some dinner by the house tomorrow, OK?” In short, there’s love at every level in this business. It’s how great restaurant folk are wired.

But as far as slumming—if you can even call it that since none of these places could be considered rundown (at Kern’s Korner, even the bottles on shelves appeared spotlessly dusted)—that’s where I think I want to be for a while, where I want some of my reporting to take me. There are new stories to tell, tales about people we all relate to, and anecdotes easily shared over burgers and beers.

Perhaps best of all is they won’t empty my wallet, and they’re free to you!

  • And please send any suggestions for your favorite haunts (or restaurants of any kind for that matter) to steve@stevecoomes.com!

Local Takes with Damaris Phillips; Talking Hogs with Barry Yates

We’re in the home stretch headed toward the beginning of Derby Week, so as the city’s best restaurant and bar podcasters, we’re here to fill you in on how restaurateurs here are preparing to host thousands of out-of-town guests. We start with Steve’s explanation of why so many operators are offering prix fixe menus, and as you might guess, part of the answer is staffing.

What new places are planning to open before the big day? Roc in the Highlands has made it, and it appears that the new Red Herring on Frankfort might welcome guests as early as this week. Across the street, we’re glad to see the Hilltop Tavern is back after some plumbing issues forced a weeks-long shutdown. Among Derby events to look forward to, the Jill’s Wish bash at Bowman Field is a deal at $65. But we’re not all about the fancy — we tell you about some excellent food at great prices in neighborhood spots the Back Door and Kern’s Korner. We also fill you in with more details on the big Bourbon & Beyond event, which has started a billboard campaign around town.

In the Copper & Kings Favorites segment, Steve picked a Kentucky Cuban sandwich at Monnik Brewing in Germantown, while Rick opted for the Hung Jury, a tasty burger at Sidebar during the post-Neil Diamond concert rush. At the Back Door, Steve selected an Old Forrester barrel pick, a bargain at $5.50 a pour. While at the Pints and Parkinson’s event at Fourth Street Live!, Rick sampled a Birra Sour at Birracibo, featuring Bulleit Bourbon, a Shock Top brew, lemon juice and orange bitters.

Our first guest, Damaris Phillips, has a bunch of TV projects in the works with the Food Network, but loves the restaurants and coffee shops in her hometown. Steve’s guest is Franklin County hog farmer Barry Yates, who will be providing the pig at this week’s Chef’s Table at Harvest.

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Barry Yates

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Damaris Phillips. Photo by Bill Brymer

Should be funny: Rob Lowe will be next KFC celeb Col. Sanders

We don’t do too much chain restaurant discussion on Eat Drink Talk, but I’m a sucker for this ongoing celebrity Col. Sanders campaign run by KFC. Few restaurant commercials have been quite as entertaining, and now they’re threatening to be sexy.

Well, at least for the ladies. The Louisville-based fried chicken chain announced today that Hollywood lust object Rob Lowe will be the next celebrity Col. Sanders.

As the photo above shows, even with the Colonel’s legendary goatee, Lowe’s chiseled chin is still recognizable, and his serious expression is doubly funny given his Sandersesque astronaut suit.

If Lowe is half as funny in the commercials as he could be on the sitcom, “Parks & Recreation,” I look forward to this commercial.

Will I buy the Zinger sandwich he’ll be promoting? My wife believes he’s the most handsome man on the planet, so if I have any brains between my ears, it’s a sure bet I will.

Keep reading to see what KFC has to say about the Zinger spicy chicken sandwich he’ll be pimping.

Excerpts from today’s news release:

KFC has enlisted actor, writer and producer Rob Lowe as the newest celebrity Colonel to play the brand’s iconic founder, Colonel Harland Sanders and to launch the KFC Zinger sandwich in the U.S. (and space).

Beginning April 23, Lowe will be featured in a campaign centered on launching the delicious Zinger chicken sandwich into space this summer (details of which will be revealed later this spring).

“My grandfather was the head of the Ohio chapter of the National Restaurant Association in the 1960s and took me to meet Colonel Harland Sanders when I was a kid. It was a big deal. I thought this would be a nice homage to both Colonel Sanders and to my grandfather,” said Lowe. “Plus, we’re sending the Zinger chicken sandwich to space. You kind of can’t beat that.”

(Th)e Zinger is made The Hard Way with a 100 percent white meat breast filet, hand-breaded and fried to a golden brown by trained cooks in every KFC kitchen, and served with lettuce and Colonel’s mayonnaise on a toasted sesame seed bun.

Said Kevin Hochman, KFC U.S. president and chief concept officer … “the Zinger is the bestselling KFC chicken sandwich in 120 countries and it’s now available in America.” (Another news source reported that 22 million Zingers are sold annually in Australia. That’s one for every Aussie every year.)

(T)he Zinger travels to the U.S. on April 24, available at participating restaurants as an individual sandwich ($3.99) or as a $5 Fill Up meal.

Collaborative Kitchen Concept MESA Coming to New Albany in June

Bobby Bass says that in his new MESA collaborative kitchen in New Albany, he’s trying to eliminate the gap between the kitchen and the dining room.

“Customers don’t often connect a face to their food, and we’re creating an experience in which chefs engage and customers can ask questions,” said Bass, who plans to open the space at 216 Pearl Street in mid-June.

Ysha and Bobby Bass of MESA

Ysha and Bobby Bass of MESA

He said the venue will play host to up to five events per week, featuring chefs he’s personally recruited, plus three to five in-house chefs. That way he can enjoy some of the positives about running a restaurant without the pressures involved in being tied to full-time hours. Bass is a real estate professional, and is opening the business with his wife, Ysha.

Talking about his first venture into the industry, he said he had never been so busy ironing out details and taking care of business issues.

While the space will have room to seat 20, it will also feature space for educational sessions, so that customers can connect with the chefs who prepare their food and see the action as it takes place. Among the chefs already on board for guest appearances at MESA are Scott Dickinson of The Exchange Pub + Kitchen, Darnell Ferguson of SuperChefs, Josh Moore of Volare and Eric Morris of the Gospel Bird.

Bass said the experience will rival that of Chef’s Tables, the popular private affairs that sometimes take place in a small section of the kitchen at high-end restaurants.

In addition, there’s a retail boutique pantry, so that customers can select some of the accessories and ingredients used by the chefs to prepare their meals. He said the space will be equipped with high-end equipment, thanks to special arrangements he’s made with suppliers like Dine Company, Chefs Supply and Bonnycastle Appliances.

For now, MESA’s web site lacks details on scheduling, but that will change soon. For now, those interested can sign up there for a mailing list.

The success of Goss Ave. Pub proves significant concept change is good

You might disagree, but I say the most impressive thing that’s happened in Louisville restaurants this year was the gutsy and rapid shutdown, strip down and remake of Germantown Craft House into Goss Avenue Pub.

Craft House opened last August, but found itself way off the rails by the late fall. But instead making short-term tweaks and denying reality, its partners saw they were cannibalizing sales at its sister concept, Crescent Hill Craft House, and admitted they’d misaligned the concept to the blue collar cum hipster vibe of the Germantown-Schnitzelburg ‘hood.

They retrofitted it to its surroundings by hiring a consultant chef to create a completely new menu, reducing its craft beer lineup by pouring in some predictable and lower-cost domestics, adding tabletop games and trivia nights—all without changing the look of what is one of the more attractive new restaurants in the city.

Steve Coomes | Photo by Nancy LaRocca

Steve Coomes | Photo by Nancy LaRocca

And it’s working. Many love it and they’re returning frequently.

Sadly, the will to admit a concept has run its course, close the doors, retool and reopen as something else is lacking in the hearts of many restaurateurs. Just like every human, every business has a lifespan, and those businesses that outlast their founders are, for the most part, unusual.

In the same way humans utilize living wills, some restaurant concepts could also. Were such a thing created—and I can see the lawyers trying to figure this out as they read along—one line might read, “If for a pre-determined, extended period of time, customer counts decline 40 percent below comparisons for this restaurant’s best years, it’s time to end financial life support.”

I’ve seen this lifecycle begun and completed many times. A concept is launched, it’s a hit, sales pour in, guests are wooed and become fans for a generation. And yet despite those concepts sticking to exactly the formulae that worked so well for so long, customer traffic starts a steady decline somewhere around year 20. Sure, old diehard loyalists return because it’s their favorite place, or a place where they courted future spouses and celebrated anniversaries—or they were just complacent in their dining out routines.

But new guests don’t come because they see those aged concepts as unexciting, uninspiring and not connected to their modern lifestyles. Or, worse, they see it as the place where their parents courted and celebrated their anniversaries.

For a veteran operator, letting go of a concept must be unbelievably hard. I hear restaurateurs refer to their businesses as “my babies” all the time. Given that they created, nurtured and led those concepts to maturity and self-sufficiency, one can see exactly why they consider it as their own child.

But even the best-reared child must leave the nest—whether by natural desire for freedom or force of his parents—to create his own life. Parenting ends and a new life begins for Mom, Dad and the kiddo. All of that can be heartbreaking, but it’s healthy. Just like it can be in restaurant concepts.

Here’s a fact that never fails to amaze me: When chain restaurants do expensive makeovers to their exteriors and interiors, sales jump an average of 10 to 15 percent—even though there’s nothing new on offer to eat or drink. Just the mere appearance of change is stimulus enough to get customers through the door!

Some might claim that only proves P.T. Barnum’s saying, that “a sucker is born every minute.” But it proves beyond doubt that changes boost sales.

Want to see that reality in action? Just visit Goss Avenue Pub. Not just on weekends, when most places are busy already, but on any evening of the week. You’ll be impressed.

Mixing it Up at Copper & Kings with Brandon O’Daniel; Pam Stallings Makes a Wish

The city’s best restaurant and bar podcast welcomes spring with some exciting news at several local hotspots. Let’s start with Steve’s visit to Fork & Barrel in the former Basa spot on Frankfort Ave. Steve says regular visitors to the former establishment won’t recognize the new one, and the elevated Southern cuisine is fantastic. We learned that the former Tom + Chee spot on Bardstown Road will become the home of Pho Café in June and we’re also reporting positive vibes at Chik’ N Me on Frankfort, where the bonito fries are a visual stunner.

Finally, we react to the initial lineup for September’s Bourbon & Beyond Festival, a music, bourbon and food festival featuring numerous big name bands, local chefs Edward Lee and Dean Corbett among others, as well as Tom Colicchio and other celeb chefs. We discuss concerns over the fact that distilleries have yet to sign on to the new show.

In our Favorites segment, Rick’s Quesorito at Salsarita’s Fresh Cantina drew praise for the volume of queso, while Steve selected the charred octopus at Fork & Barrel. Not only love the Depretador cocktail at Copper & Kings’s Mala Idea event, he indulged in a gin-based Emily’s Garden at Fork & Barrel as well.

Brandon O’Daniel, head distiller at Copper & Kings, discusses two new gins coming from the distillery. Pam Stallings, a franchisee of two local Salsarita’s, talks about the time and food she provides to local charities, including a very special event in late April.

Thanks to our sponsors — the Eye Care Institute, Harvest Restaurant and Copper & Kings for helping us make it to this, our 50th show.

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Brandon O’Daniel at Copper & Kings

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Pam Stallings at Salsarita’s

 

Bourbon and Beyond Announces Big-Name Chefs, Musicians for September Festival

Louisville’s Champions Park on River Road will be the epicenter of the worlds of bourbon, food and music Sept. 23-24, if all goes according to the plans being made by Danny Wimmer Presents, the company that has produced the Louder Than Life Festival in the same location for the last three years.

An initial announcement about the event came out March 21, but was notably light on details. Today the company released the names of musicians, chefs and more who will be attractions at the two-day event. It also announced it has started selling tickets at www.BourbonandBeyond.com, though that information was not available at 10:30 a.m.

The lineup of musician includes Stevie Nicks, Eddie VedderSteve Miller Band, Band of Horses, Joe BonamassaGary Clark Jr.Paul RodgersAmos LeeBuddy Guy, Trombone Shorty & Orleans Avenue, Kenny Wayne ShepherdJonny Lang, G. Love & Special Sauce, Chris Robinson Brotherhood, ZZ Ward, Nikki LaneShawn James & The Shapeshifters, Fantastic Negrito, Kiefer Sutherland and Dave Cavalier. 

According to the release, DWP selected local bourbon authority Fred Minnick, along with acclaimed chef Edward Lee, to fashion “an enriching weekend featuring the best bourbons, master distillers, national and local chefs, bartenders, musicians, and many other artisans.”

50 bourbons will be showcased in several bourbon-themed experiences, from the 20,000-square-foot “Big Bourbon Bar” to the Hunter’s Club, Bourbon Barrel Cooperage and The Distillery. Also planned is a series of bourbon workshops.

The Festival has reached out to the local restaurant community, and announced the participation of seven on its initial list, which it says will grow to 20. They are Baxter’s 942 Bar & Grill, Boss Hog’s BBQ, Doc Crow’s, Gospel Bird, Seviche, The Manhattan Exchange, and the soon-to-open Whiskey Dry, Lee’s new restaurant at Fourth Street Live!

Food events are a primary feature, with this list of chefs also signed on for aspects of the party: Tom ColicchioCarla HallEdward LeeChris CosentinoAmanda FreitagJose SalazarCosmo Goss & Erling Wu-BowerKevin AshworthAnthony Lamas and Anthony Falco.

The release promises “an incredible all-in-one bourbon, food, and entertainment destination that honors the rich history of bourbon that is so deeply rooted in the heart of Kentucky.

 

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