Scott Harper, Master Sommelier and owner of Cuvée Wine Table. | Photo courtesy of Cuvée Wine Table

Scott Harper, Louisville has thirsted for this for some time. Glad you’re finally ready to fill our glasses.

This Friday, Harper, a Master Sommelier, wholly approachable wine wonk and all around well-liked guy, will open Cuvée Wine Table (3598 Springhurst Blvd.) The wine-focused, small-plates restaurant is the manifestation of Harper’s long-held dream to have such a place. It’ll also be an excellent addition to the dining scene in a corner of the city that’s light on such fare.

The longtime general manager of The Bristol Bar & Grille in Jeffersonville, Harper hired executive chef Edoardo Bacci and chef de cuisine Brandon Noe to create a diverse menu designed to pair with what will surely be an impressive list of wines from around the globe served in 2-ounce, 6 1/4-ounce and half- and full-bottle pours.

Scott Harper
Scott Harper

According to a news release, the restaurant, in the former Papalino’s Springhurst location, will seat more than 100 seat guests throughout its dining room, patio and bar. There’s a 10-seat tasting table available for large parties and communal eating, and 24-seat private dining room.

The restaurant will offer daily happy hours from 3 to 7 p.m., as well as full table service dinner Sunday through Thursday from 3 until 10 p.m., and Friday and Saturday from 3 until 11 p.m. Fast-casual lunch service will follow in the coming months.

Want something a bit more intimate? Cuvée will offer wine tastings, pairing events and workshops run by Harper and his expert staff. Conveniently, Harper’s a veteran wine class instructor.

Bacci’s menus include a variety of appetizers, salads, house made flat bread pizza and sweets. Highlights include polenta fries with garlic aioli; Israeli salad with parsley lemon vinaigrette; smoked duck flat bread with aged balsamic; and Chifeletti with chocolate ganache. Sandwiches like Kentucky lamb sliders, braised pork belly BLT and grilled cheese with local Capriole Farm goat cheese will be served for lunch only, while diners can enjoy small plates for dinner like cast iron provoleta, crab bruschetta and mussels and chorizo with fennel white wine sauce. A rotating daily entrée will be available as well.

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