Cuisine:

• Others
• American

Patron Description:
Chef-owner Amber McCool has cultivated a network of Kentucky and southern Indiana farmers, cheese makers, ham curers and even wineries to bring the best of local ingredients to her imaginative menus. Lunch salads may combine thinly sliced salty country ham with poached pears and candied walnuts. The honey vinaigrette is made using the key ingredient from local bees. A fried egg sandwich is nothing like the traditional diner version. This one includes applewood-smoked bacon and basil aïoli, and is served on toasted ciabatta. Bright and casual by day, the dozen-table dining room gets dressier in the evening with candlelight and more formal presentations. The paella is a menu anchor, with sea bass, prawns and chorizo simmered with the saffron rice. The filet or rib-eye comes with buttermilk-infused mashed potatoes and the vegetables of the season. Kentucky-raised pork pairs with stone-ground grits. Yet, The Patron is safe for vegetarians, with such choices as a goat cheese napoleon or a cheese and vegetable tart. Seasonal desserts will present, for instance, berries in the summer folded into syllabubs and sorbets, and pumpkins and apples in the fall for brulées, cheesecakes and crisps. Service by the youthful staff is relaxed but never incorrect. Chef McCool often brings dishes straight from her stove to a table. The wine list is short, but carefully chosen to coordinate with the menu. For cocktails, there's a selection of high-end bourbons and other spirits. Brunch on the weekend is highlighted by spiced pancakes or biscuits and gravy served with local organically produced sausage.


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