Part restaurant, part brewery, part smokehouse, Against the Grain stepped up to fill the void left at Louisville Slugger Field when Browning’s closed. Several rotating varieties of beer are brewed on the premises, and the menu aims to please carnivores and vegetarians with selections like beer-can chicken, pan-seared duck, and tempeh pulled pork.
The latest addition to the O’Shea’s family of Irish-inspired pubs serves traditional favorites like fish and chips, pommes frites, and burgers. They also have Neopolitan-style pizzas and a good beer selection. This pub has become a favorite of the downtown arena crowd.
An inventive menu offers complex taste sensations with an emphasis on Kentucky regional cuisine. The bar is stocked with 70-plus bourbons from Kentucky distilleries — some of which find their way into dishes and desserts like the Maker’s Mark bourbon balls.
The Seelbach’s more casual restaurant offers a breakfast buffet every day as well as a la carte options and lunch with local ingredients. Try the Kentucky Benedict — a regional twist on the traditional egg dish.
This small, intimate restaurant is an offshoot of Wiltshire Pantry, a local catering company. Plan to be surprised by the menu, as it changes weekly. One sure thing, though: It always includes a meat, chicken, seafood, and vegetarian selection.
Taking cues from the Yucatan and sourcing its meat exclusively from local farms, the Mayan Cafe serves the essential ingredients of Mayan cooking: dishes rich with smoked chilies, pumpkin seeds, lime, oil infusions and roasted meats. Even if you’ve never voluntarily eaten them before, you must try the Tok Sel roasted lima beans.