This Appalachian-raised chef challenges the perception of the region’s cuisine at one of Louisville’s most popular dining spots.
Every meal at North of Bourbon starts with a little lagniappe, a small gift from the kitchen to kick things off. It’s usually boiled peanuts, brined in salt and chiles, and it’s the first signal that hospitality is top of mind at this unique Southern experience in Louisville, Kentucky.
Owners Eric Jennings and Daniel and Stacy Holyfield long harbored a dream of opening their own place together, one that might bring them back to the food of New Orleans’ French Quarter, one of their favorite places to visit. When a Germantown space became available, they pounced, with plans to bring foods of the deep South and an epic bourbon program to the neighborhood.
Fast forward five years, and you’ll find North of Bourbon critically acclaimed, like being named one of The New York Times’ “50 Best Restaurants in the United States” in 2024.
They’ve recently welcomed new executive chef Brittany Kelly to the team. Raised by her grandparents in Estill County, Kentucky, Kelly learned how to can, pickle, and preserve the season’s bounty from her grandfather’s garden. What this often-misunderstood Appalachian region pioneered–food preservation, minimizing waste, cooking seasonally–Kelly brings to light at North of Bourbon.
Her passion lies in elevating seemingly humble ingredients into something grand. Take the seasonal Kilt Salad, which combines Benton’s bacon, Appalachian strawberries, and dandelion greens to reflect the ingredients that defined her childhood. Or, the fried chicken gumbo, a NOLA twist to the comfort food she enjoyed while growing up. What some may view as simple dishes, chef Kelly views as highly skilled.
The region’s roots go beyond the food. More than 300 bottles of bourbon await behind the bar, with a range of styles and ages. A cabinet of dusty-ish bottles near the entrance offers a few rare gems, or dive into the list of old fashioneds where you’ll spot browned-butter-washed Wild Turkey 101 in the “Get Buttered,” and brisket-washed Michter’s US 1 in the “Pittmeister.” A hand-shaved ice contraption means there are boozy adult desserts, and there’s a bourbon storage locker available to regulars toward the back. Bourbon dominates the design, too, with several booths set into what look like massive barrels, complete with charred staves.
Whether you’re coming in for chef Kelly’s seafood noodle bowl, or a couple of pours of a 1970s-era Jim Beam, you’ll find the best of both Appalachia and New Orleans for an incredibly special dining experience.
Don’t Miss At North of Bourbon:
Cocktail:
RSVP to High Tea, with Carolina Gold rice-washed Old Forester 100, Pimm’s, cucumber, honey, and a sweet cheese foam (link to recipe once live on TLP site)
Salad:
Delta Wet Salad, with preserved cherry tomatoes, cucumber, and red wine vinaigrette
Appetizer:
Pork boudin balls, with local pork belly, remoulade, spicy pickles, and scallion
Main:
Fried chicken gumbo, with chocolate roux, okra, and Anson Mills Carolina Gold Rice
