Nestled in the picturesque campus of the Jim B. Beam Distilling Co., The Kitchen Table welcomes visitors like family. Just 30 minutes from Louisville, Kentucky, this restaurant acts an inviting space to refuel before or after a distillery tour, but is worth the trek on its own.
Chef Brian Landry, a New Orleans native, created the restaurant’s menu in close partnership with Fred and Freddie Noe, the father-and-son Beam descendants who serve as the brand’s seventh- and eighth-generation master distillers. “The menu itself consists of a lot of dishes that are either family favorites or have some connection to the family’s past,” says Landry. Case in point: the restaurant’s specialty wood-fired pizzas, with crusts made using the same proprietary yeast strain that has gone into Jim Beam bourbon since the 1930s.
While giving a nod to Kentucky’s bourbon heritage, Landry’s culinary team has also embraced Kentucky’s rich barbecue culture. “We have this awesome outdoor smoker where we’re smoking briskets and chickens and pork butts,” says Landry, cofounder of QED Hospitality, which operates several restaurants in New Orleans and Nashville.
“People come to the Kitchen Table for all different reasons—from locals who live nearby to families from across the US and Canada who come to experience the bourbon tradition here,” says Emery Whalen, QED Hospitality’s CEO and fellow cofounder. “We want everyone who comes to feel warmly welcomed, and that they were able to make a connection to the Beam and Noe family’s heritage here.”
Can’t Miss at The Kitchen Table
Paying homage to Jim Beam bourbon and boasting flavorful smoker skills, there’s space for everyone at The Kitchen Table.
Duck Poppers
Your visit should include creole-seasoned duck breast bites wrapped around pickled jalapeño before being wrapped in bacon and drizzled with cane syrup gastrique.
Kentucky Burgoo
You can’t go wrong—even on warm days—with a hearty bowl of the Bluegrass State’s signature stew of pork, beef, chicken, corn, and potatoes.
Wood-Fired Pizza
There are only good choices among the restaurant’s signature options—choose from smoked margherita, wild mushroom, pepperoni, sausage, or your own creation.
Jim Beam Highball
Say cheers to the Beam heritage with this blend of white-label bourbon, carbonated water, and grapefruit. Or sample a signature flight of bourbons for a wider taste of the Beam legacy.
Get The Kitchen Table’s Duck Poppers Recipe
