The Place Downstairs and el Taco Luchador

I guess now thats it's public knowledge, let me be the first to welcome back to Louisville, Chef Ethan Ray who will be heading up the kitchen at The Place Downstairs at Mussel Burger Bar. Stopped by for lunch with a couple of colleagues a few weeks back and ran into him and Fernando plotting out a course while I was showing them around. This is pretty exciting news to have some one with Ethan's talent and vision bak in the Ville! I cant wait to see what they have in store for us!

http://insiderlouisville.com/news/2013/ ... map=%5B%5D

OMG It doesn't get better than this! I can hardly wait!

I have been one of Ethan's food groupies since his Asiatique days!

[Robin Garr]

Yay, Ethan! Sounds like a good match for a good place. Can't wait!

Thanks guys.
It's nice to be back in Louisville.

It just keeps getting better!

Welcome back Ethan! I can not wait!

Ethan- Your return makes for a great Christmas gift for all of Louisville!
Welcome back!

I remember seeing a proposed menu for The Place Downstairs on this site back in July. ( Looked , well, like something very hard to wait for.) I'm wondering what will be the differentiating factor between upstairs and down? Will it be more formal? The price point? The portion sizing?
Also have they decided on a set menu as of yet?

Signed,
Anxiously Awaiting for The Place Downs Stairs to Open So When's It Going To Be Already Because I Don't Know How Much Longer I Can Wait

I remember seeing a proposed menu for The Place Downstairs on this site back in July. ( Looked , well, like something very hard to wait for.) I'm wondering what will be the differentiating factor between upstairs and down? Will it be more formal? The price point? The portion sizing?
Also have they decided on a set menu as of yet?

Signed,
Anxiously Awaiting for The Place Downs Stairs to Open So When's It Going To Be Already Because I Don't Know How Much Longer I Can Wait

Currently, (because of the weather) our target opening date for TPD is pushed back until at least mid March. Contractors either haven't been able to get to the space because of ice and snow, or supplies they're waiting on for build out are shipping from places covered in ice and snow, so it's kind of put them (and us) in a holding pattern.

The space itself is more formal, but it's not intended to be fine dining fussy. No dress code, etc. The food will be much more innovative and composed than MBB, and at an obviously higher price point, but nothing crazy. Entrees will top out at just below $30..

A menu has been set, but still needs to adjusted a bit... Largely due to season product availability when we do open. The menu current has 7 starters, 4 "jars", and 7 mains.

The jars section of the menu is intended to be shareable apps for the table, or as stand alone apps by themselves.

Also of note: about a third of the menu is vegetarian friendly, or can be made vegetarian friendly easily.



Hope this answers some of your questions.

The new issue of Food and Dining Magazine should be out now and has a number of photos of the space itself and of some of the dishes if you're curious.

[Robin Garr]

By the way, it was buried down in the article, but TPD and Ethan get a small (but sincere) shout-out in my review of El Taco Luchador this week ...

http://www.louisvillehotbytes.com/we-wr ... o-luchador

By the way, it was buried down in the article, but TPD and Ethan get a small (but sincere) shout-out in my review of El Taco Luchador this week ...

http://www.louisvillehotbytes.com/we-wr ... o-luchador

I saw it. And thank you.

Thanks Ethan for the response. I am very excited about the opening. Thanks too for mentioning the vegetarian friendly options as well! ( very thoughtful.)

Thanks Ethan for the response. I am very excited about the opening. Thanks too for mentioning the vegetarian friendly options as well! ( very thoughtful.)

My pleasure.