Dined there for the first time, for lunch and it may have ben our most satisfying meal of the trip. Amazing cold melon soup, orchiette entree and sweet corn panacotta with blueberry compote. Three course prix fixe $25. My negroni was also first class using barrel aged Campari. Sous-chef Matt Bowling entertained us and explained chef Andrew McCabe's menu and our server Taylor was also top notch and kept us laughing. We missed the company of a distant cousin, unable to join us, but he was the one to miss out n a terrific lunch.
Louivillians are very lucky to have such a plethora of great restaurants and bars, along with a great platform to talk about them. Thanks Robin!