Volare changes

Volare has updated its decor and menu. I couldn't discern a huge difference in the appearance of the space, but I thought it looked great before. However, the changes in the menu are outstanding. As has been well covered in the press, Chef Josh Moore brought a pasta extruder with different brass dyes back from Italy. As a result the pasta section of the menu has been updated with some fantastic new options. We had the lumache (snail shell shape) pasta in a type of quick bolognese style sauce made with ground veal. It was excellent. We also saw a really interesting presentation of carbonara served table side after being mixed in a glass jar. We will definitely order that next time. This has always been our go-to restaurant for Italian in Louisville, and I think it just got better.

Robin, you now have a good excuse to go update your last review of Volare!

Volare is one of the best in the city. I was there last week and the specials alone were incredible. Seabass, pasta special, etc. They've also revamped their cocktail list which includes......a spicy beet margarita.

[Robin Garr]

Robin, you now have a good excuse to go update your last review of Volare!

Yasssss!

I've been impressed with Josh's work for a long time, and even in a competitive environment with several decent options, they're the go-to for chef-driven Italian. (I gotta admit I like Ciao, and love its bar program, and Porcini is always worthy, but Volare is taking it to another level now.)

yes, we also love Porcini, and we are regulars there. But, for some reason, rightly or wrongly, we consider Porcini and Volare as different types of restaurants. Both do Italian in their own way, but for me, Porcini is more than in Jack Fry's category. Volare is more purely Italian focused. At the end of the day, its just great to have them both within walking distance!

[Robin Garr]

At the end of the day, its just great to have them both within walking distance!

Absolutely! Us, too.

Try their Brooklyn cocktail. It's fantastic!