Louisville restaurant and bourbon bar North of Bourbon , home to former Lexington chef Lawrence Weeks, was recently recognized in The New York Times’ Restaurant List.
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 .
“Lawrence Weeks is among a growing cadre of chefs breathing fresh life into New Orleans cuisine with restaurants outside Louisiana,” the New York Times article said. “He does so with cunning refinements to common dishes.”
The NYT praised North of Bourbon’s fried catfish and gumbo, and the restaurant is also known for its extensive cocktail menu, with bourbon-forward recipes , as well as drinks featuring other liquors and non-alcoholic options.
North of Bourbon posted the following statement on Facebook Tuesday:
“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).”
Establishments in Arizona, California, Colorado, Connecticut, Florida, Georgia, Illinois, Louisiana, Maine, Maryland, Massachusetts, Michigan, Minnesota, New Jersey, New York, North Carolina, Ohio, Oklahoma, Oregon, Pennsylvania, Rhode Island, South Carolina, Tennessee, Texas, Virginia, Washington and the District of Columbia also made the list.
North of Bourbon is the first Kentucky restaurant to be featured since the New York Times began the list.
Cincinnati restaurant The Aperture was also named in the list, and the NYT lauded its pita dips and tomato spaghetti.
The NYT reports its methodology is based on unannounced visits, and says the company pays for all of the meals and does not seek out or accept special treatment.
More about North of Bourbon
North of Bourbon opened in late 2021 and “blends Bourbon, Louisville, and New Orleans into a unique Southern experience,” according to its website.
Highlights from the lunch menu include the Texas chili burger, crispy spinach rice and prime rib sandwich. You can also order a “sharable side” for $10, such as potato wedges & jalapeño Dukes Mayo, turnip hash or mac and cheese.
Dinner options include the scallop crudo featuring mango-tomato gazpacho, braised rabbit, pear salad, baked mozzarella and more. Or, stop by for Sunday brunch and try the breakfast casserole, beignets, catfish and grits or frozen Kentucky coffee.
The Herald-Leader reached out to North of Bourbon for comment and had not received a response by publication time.
Location: 935 Goss Ave., Louisville, KY 40217
Hours: 11:30 a.m. to 11 p.m. Tuesday through Thursday, 11:30 a.m. to midnight Friday and Saturday, 10:30 a.m. to 2:30 p.m. (brunch only) Sunday. The restaurant is closed Mondays, and the kitchen stops taking orders at 10 p.m. each day.
Reservations: Reservations can be made online . North of Bourbon can also be reached at 502-749-3305.
Do you have a question about restaurants in Kentucky for our service journalism team? We’d like to hear from you. Fill out our Know your Kentucky form below or email ask@herald-leader.com.
Local News
Comments / 0