LOUISVILLE, Ky. ( FOX 56 ) — On Tuesday, The New York Times recognized a restaurant in Louisville run by a chef who had previously worked in Lexington.
The New York Times’ Restaurant List uses unannounced visits to establish their opinions.
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North of Bourbon and chef Lawrence Weeks tie together bourbon, Kentucky, and New Orleans to create a special Southern experience, according to the North of Bourbon website.
New York Times Cooking said Lawrence has been able to breathe life into New Orleans cuisine.
“Lawrence Weeks is among a growing cadre of chefs breathing fresh life into New Orleans cuisine with restaurants outside Louisiana. He does so with cunning refinements to common dishes,” The New York Times wrote.
The restaurant and bourbon bar celebrated the national attention on Facebook , calling it an honor to be named by New York Times Cooking.
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“We are incredibly honored to announce that North of Bourbon has been recognized by The @nytcooking as one of the Top 50 Restaurants in America for 2024. This achievement is a testament to the hard work and dedication of our amazing team. Every member plays a vital role in our success, and we couldn’t have done it without their passion and commitment. It’s a privilege to be included among such talented chefs and remarkable restaurants from across the country. We promise to continue providing the best hospitality to our community in Louisville, KY, and beyond. Thank you for your support and we encourage you to take a moment to explore the list for yourself (link in bio),” reads the post.
Weeks celebrated the honor on his professional Facebook page also.
“From the beginning, the team has worked tirelessly to make an impact on Kentucky dining and I’m so proud of everyone that’s put in the work to provide top notch hospitality,” Weeks said.
North of Bourbon is located at 935 Goss Ave. in the heart of Germantown.
Weeks was executive chef of Honeywood at The Summit at Fritz Farm starting in 2019 before moving to Louisville, and was named a semifinalist for a 2024 James Beard Award.
Weeks is also the executive chef of Ensō, also in Louisville. He was raised in Louisville with regular Creole and Cajun influences. He previously worked at Lexington’s Honeywood. In 2024, Weeks was named a James Bread Foundation Awards Semifinalist for Emerging Chef.
Kentuckians interested in tasting other listed restaurants will be glad to hear that Cincinnati’s The Aperture was also named.
You can view the full list on The New York Times’ website.
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