Cuisine:

• Contemporary
• Fast Food and Hamburgers

Park Place Restaurant Description:
The rehabilitated red brick Victorian pile that houses the restaurant also contains Louisville Slugger Field, home to the city's Triple-A baseball team, The Bats. But the butter-hued contemporary eatery is definitely upscale, with no sports memorabilia in sight. Live jazz piano floats through the high-ceilinged dining room. Cocktails, such as the restaurant's version of a Cosmopolitan prepared with pomegranate juice in place of cranberry, are first-rate. The bar menu tailored to the drinks includes upscale Southern savories such as country ham and corn fritters and buttermilk-fried quail with white truffle pepper gravy. Chef Jay Denham's dinner menu starts with small plates such as a bison short rib with a corn cake, country ham carpaccio and a selection of duck charcuterie. Diners can walk on the wild side with the coffee-rubbed venison entrée. Other main dishes include rock lobster tail with lobster risotto and a rack of lamb scented with roasted garlic. Wine lovers will find much to praise on the carefully selected, 300-bottle list. But if you happen to be a craft beer fan, pints from its sibling brewpub Browning's---located next door and sharing the kitchen---can be ordered.


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