Lockbox, the restaurant in the 21c Museum Hotel, 167 West Main Street, is now serving lunch from 11 a.m. to 2 p.m. Monday through Friday. Chef Jonathan Searle’s menu includes seasonal green garlic spaghetti infused with charred green garlic from Blue Moon Farm and preserved lemon, served with breadcrumbs and crunchy country ham bits; salads such as the Lockbox Cobb, with house-made pickled shrimp, locally sourced Kenny’s Farmhouse Kentucky Blue cheese, gem lettuce, hard egg, avocado, red onion and smoked bacon; sandwiches such as the daily fish sandwich featuring Kentucky silver carp fried in cornmeal until crispy and topped with cole slaw and spicy Tabasco aioli.
Lockbox mainstays such as pimento cheese, pepper jam and chicken liver mousse served in jars, charred broccoli salad and a cheeseburger with Black Hawk Farms beef are also offered. Go to lockboxlex.com or call 859-899-6860 to make a reservation.
▪ Alfalfa, 141 East Main Street, will feature cuisine of Turkey for International Night on May 25. From 5:30 to 9 p.m. you can get chicken skewers with spiced lemon yogurt sauce, balik ekmek (mahi mahi with marinated tomatoes and onions), borek (spinach and kasseri cheese rolled and baked in phyllo dough), mezze plate (sampler with white bean salad with egg, olives, red onion and tomato, hummus with red chili oil drizzle, cucumber tomato salad, roasted pepper feta dip and pita), and imam bayildi (garlic breadcrumb topped eggplant rounds stuffed with tomato, onion, chickpeas and spices with lemon spiced yogurt.) Next week: French night.
▪ Proud Mary’s BBQ, I75 Exit 99 or 9079 Old Richmond Road, is rolling out a new menu in time for Blues Between The Bridges, featuring eight blues bands, from 11 a.m. to 2 p.m. on May 29. There also is a special preview night on May 28. In addition to barbecue, fried catfish and other items, Proud Mary will have crawfish etouffee, beef ribs, St. Louis pork ribs and jambalaya. And Rolling Oven will also be on hand to serve its special pizzas.
▪ A craft brewery will open in Somerset this summer. Jarfly Brewing Co. installed tanks last week at 103 West Mount Vernon Street, the former home of Goldenberg Furniture on the fountain square. Owners Daniel Stroud and Delaney Stephens open the brewery and taproom by mid-summer with three craft beers planned: a dry-hopped session IPA, a coffee stout infused with locally roasted coffee, and a pre-Prohibition style Kentucky Common ale. Seasonal and experimental brews also will be coming. Eventually, they plan to offer growlers — 32 ounce recyclable cans for home use.
▪ Chef Anoosh Shariat’s new restaurant, Noosh Nosh, opening May 23 at 4816 Brownsboro Center, Louisville, will feature family-friendly Mediterranean and Italian-influenced cuisine, with many dishes cooked in the combination gas and wood stone oven that sits at the heart of the open kitchen. Behind sister restaurant Anoosh Bistro, Noosh Nosh will open daily for breakfast, lunch and dinner, with innovative vegetarian and vegan options, too.
Breakfast includes baked green eggs and breakfast pizza, a variety of traditional and creative egg dishes, sweet and savory crepes, and healthy alternatives. An “all-day snacks” menu features house-cured meats and artisanal cheeses, crispy green beans, lobster and shrimp spring rolls, smoked honey and sriracha-glazed chicken wings, and Thai-style chicken skewers. The main menu is divided into flatbreads and pizza, salads, sandwiches, hearty plates and pasta. Prices range from $7 to $14 for breakfast and $6 to $18 for lunch and dinner. Handcrafted gelato and a full bar with gelato drinks, craft beers, wine and bourbon will be offered.
Breakfast, lunch and dinner are served daily, 7 a.m. to 10 p.m. Monday through Thursday; 7 a.m. to midnight Friday and Saturday; and 8 a.m. to 10 p.m. Sunday.
▪ Louisville’s Bristol Bar & Grille has lost the lease on its Prospect location, 6051 Timber Ridge Dr., and will close May 29. The restaurant’s other four locations in the Highlands, downtown, on the waterfront in Jeffersonville and on North Hurstbourne Parkway will remain open. All the employees from the Prospect location will be offered positions within the company.
“Since 1977, we have been Louisville’s neighborhood restaurant, no matter which part of town you live,” said Bristol’s director of operations T.J. Oakley. “We love the Prospect community and felt at home there. We want our customers to know it was not our choice to close the restaurant.” Oakley says they hope one day to return to the area.
▪ Chef Stephen Williams of Bouquet Restaurant in Covington is one of 16 semi-finalists for the second annual Farm to Table Chefs Taste Challenge taking place in New Orleans on Aug. 19. Semifinalists have until midnight on May 26 to solicit as many votes as possible on the Chef Taste Challenge Facebook page for their chance to compete.
Ten finalists will be announced on June 1 to compete to create the best dish that utilizes farm-fresh items from a pantry of both seasonal local ingredients and products donated by state agricultural departments. The Chefs Taste Challenge will be held in conjunction with the fourth annual Farm to Table Experience (F2Te).
▪ Movie Tavern has introduced a new made-to-order menu at the company’s full service in-theater dining locations nationwide, including at Brannon Crossing in Nicholasville. While keeping some of its fan favorites, Movie Tavern has removed a third of its former food and beverage menu, particularly items that took longer time to prepare. The new menu includes vegetarian and allergy-aware options.
▪ Woodford Reserve will be the official bourbon of Belmont Park and Saratoga Race Course through 2018, Brown-Forman and the New York Racing Association announced last week. Additionally, Woodford Reserve has been designated the official bourbon of the Belmont Stakes and the official bourbon of the Travers Stakes. As many as 12,000 Belmont Jewels — the official cocktail of the Belmont Stakes, made with Woodford Reserve — will be served in souvenir glasses throughout Belmont Park on Belmont Stakes Day, June 11.
The Belmont Jewel
1 ½ ounces Woodford Reserve Bourbon
2 ounces lemonade
1 ounces pomegranate juice
Combine ingredients in a cocktail shaker with ice. Strain over ice into a rocks glass. Garnish with a lemon wedge or cherry.