The 11 Most Buzzed-About New Spots in Louisville

Jessica Mach and Stewart Davis are dishing out delicious Vietnamese cuisine from a revamped Butchertown auto shop, keeping its industrial vibe with bare cinderblock walls and exposed piping. The menu features classics like banh mi with house-baked bread and pho with a rich, slow-cooked broth. Vegetarian options are also available.

Craving vegan versions of classic junk food? Morels Cafe might be your answer. Stanley Chase, the genius behind the Louisville Vegan Jerky Company, serves up “vegan food that doesn’t disappoint.” Expect inventive takes on fast-food favorites, including award-winning pulled “pork” sliders from Morels’ food truck days, the Egg McBluffin, and the Farby—a surprisingly authentic take on Arby’s Beef ’n Cheddar, complete with curly fries.

Allan Rosenberg, the mastermind behind Papalinos Pizza, returns with his second pizzeria after exploring various cuisines at Anoosh Bistro, Cena, Fontleroy’s, and Citizen 7. The Hall, set in a former cafeteria, offers a no-frills experience with “fantastic pizza and crappy beer,” though there’s a full bar with better beer options. The menu includes whole pies, slices, garlic knots, wings, hoagies, and salads, complemented by an arcade room featuring shuffleboard and video games, with plans for live music.

The former Hilltop ThDinogo space has undergone a $1 million transformation into Red Herring, featuring multiple areas to enjoy an extensive cocktail menu and delectable snacks. Relax on the mezzanine or patio with a drink and some crispy fried chicken skins, or people-watch at the bar while sampling from the diverse drink options. In the morning, swing by for a kolache and a “coffee-tail” to start your day. Whether it’s day or night, Red Herring has you covered.

Rocco Cadolini, with deep roots in Louisville, has transitioned from his semi-eponymous New York restaurant to a new venture on Bardstown Road bearing the same name. At Roc, indulge in a wide array of Italian favorites such as burrata fresca, fried calamari, and zucchini, alongside house-made pastas, Aperol spritzes, panini, branzino, and more. Chef Cadolini himself is a frequent presence, mingling with guests and ensuring an enjoyable dining experience.

La Chasse, now a few years into its journey, has gained fresh acclaim with chef Andrew Welenken taking over this year. Inspired by la chasse (the hunt), Welenken creates dishes like wild boar with Benton’s bacon and fried rabbit paired with Weisenberger grits and sauce financiere. The restaurant also offers an array of cocktails and European wines in a welcoming atmosphere. Don’t miss the crispy sweetbreads served with wild game hash.

When Geoffrey Heyde, a seasoned Louisville chef, launched Fork & Barrel in April, he assembled a team of local culinary experts, including chef Nick Sullivan, known for his work at Edward Lee’s acclaimed 610 Magnolia and the renowned Oakroom at the Seelbach Hilton. Together, they crafted a menu celebrating American cuisine with local ingredients. Highlights include lump crab cakes with sauce gribiche, charred octopus with Newsom’s country ham, and a unique Kentucky mai tai.

With its raw wood accents, light-colored walls, and Edison bulbs, this cozy spot opened by Jason and Aenith McCollum exudes a laid-back vibe. Chick’n & Mi serves up delightful “Asian-inspired comfort food,” featuring dishes like ramen, crispy fried chicken, and inventive craft cocktails. Recently, their Sunday brunch has become a hit, showcasing fried chicken biscuits topped with a sweet and spicy jaew bong hollandaise.

Following their renowned success with baguettes and croissants at Blue Dog Bakery & Cafe, Bob Hancock and Kit Garrett elevate the standards for quality, humane meats at Red Hog. This unique spot doubles as a butcher shop and restaurant. The ever-changing menu is displayed on a blackboard near the open kitchen, and patrons can enjoy craft cocktails at the bar inside this creatively restored gas station on Frankfort Avenue. During the day, the butcher shop serves up a variety of hot and cold sandwiches, along with premium cuts of pork, beef, lamb, and house-made charcuterie. Dinogo Restaurant Editor Bill Addison is a noted fan.

In Anchorage, not far from a renowned pizza magnate's grand estate, Tom Edwards is creating outstanding pizzas and baked goods using flour he mills himself in a building he constructed. Operating under the name Louismill, Edwards has been providing non-GMO flour and bread to Louisville since 2015. Now, with the expansion to MozzaPi, he offers a diverse menu including pizza, bread, and breakfast, proving the adage that better ingredients lead to better pizza.

Recent improvements, including a fantastic new pedestrian bridge, have made visiting Louisville’s Sunny Side (Southern Indiana for the uninitiated) much more convenient. Portage House provides a stunning view of the Louisville skyline from its historic 1890s Jeffersonville location, offering a variety of house cocktails and tasty dishes. Don’t miss the Indiana pork-chop sandwich if it's available—it's a Hoosier classic taken to the next level.