Cuisine:

• Southern
• Diner
• Fine Dining
• Others
• Contemporary

Limestone Restaurant Description:
Chefs and proprietors Jim Gerhardt and Michael Cunha introduced Kentucky fine dining to the historic Oakroom at The Seelbach Hilton hotel more than a decade ago where they combined classic technique with Southern regional ingredients. But they wanted a more casual spot than the formal Oakroom, so they opened their own establishment set in the city's affluent eastern suburbs. The name reflects the philosophy that so many good things to eat and drink spring from limestone soil---grass-fed beef and lamb, French wine grapes, the water for bourbon. The menu changes with the seasons, but almost always features some Gerhardt-Cunha classics, such as corn and crawfish chowder, lump crab meat and frogs' legs gratinée, and a fork-tender 14-ounce T-bone pork chop with bourbon-fig demi-glace. The braised short ribs and sides such as chicken livers in cream gravy or fried green tomatoes are comfort food of a high order. There's a notable wine list with many offerings by the glass. And, of course, there's an impressive bourbon selection. Desserts tend toward "upscale comfort" such as banana cream pie. Put Gerhardt and Cunha through their paces by choosing the Feed Me Chef menu, a five-course tasting with or without wines to match.


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