Not every fine Louisville restaurant is open on Sundays, and even fewer are open on Sunday evenings. For many restaurant workers Monday is a day off, and perhaps everybody needs an occasional party night. Nevertheless some places do offer meals on Sunday evenings. Eater has assembled a list of such establishments, and presents them as service to those (perhaps with the same sort of religious inclination that prevents city beer sales before 1 p.m) seeking to avoid messing up the kitchen on Sunday night. As always any observations, objections or additions are welcome in the comments.
Executive Chef Levon Wallace creates dishes that can stand out amid the incredible art of this design-forward boutique hotel, whether it's breakfast, brunch, lunch, dinner or room service.
"European-inspired Southern Food" is what Eiderdown says it has in mind for its patrons, although they admit "another inspiration is beer." Whatever they call it, this comfortable, eclectic blend of beer and bohemian gourmet seems very, very Louisville.
Wiltshire doesn't get as much press as some of its East Market neighbors, but what does the media know anyway? Its menu changes weekly, but fresh and local are staples.
Ever since Michael Trager-Kusman went to New York, worked his way up to line cook at The Breslin and attracted Tyler Morris to Louisville, Rye has been an electric addition to the city's restaurant scene.
Established in 1933 by Jack Fry and his wife, Flossie, the restaurant was closed 1972 when the alleged bootlegger and bookmaker retired. Reestablished in 1987, the restaurant is filled with historical photographs and a hefty wood bar as well as throngs of locals who love the place and its "Louisville" atmosphere.
This renovated church has become a shrine to craft beer along with a selection of not-at-all-standard bar food. Try the poutine, or possibly the pickled eggs (if available.)
Honoring the "'Bakersfield Sound,' ... great juke joints and the spirited people who inhabited them" has earned The Silver Dollar much praise, both for whiskey and for food.
A mashup of Mexican street food stall, surf punk shack and tiki bar landed on Bardstown Road in late 2012. Brian Enyart, former Chef de Cuisine of both Topolombampo and Frontera Grill, is now Executive Chef.
Chef John Varanese's restaurant has outdoor ambience along Frankfort Avenue, plus a four-season patio area with its own island of indoor/outdoor atmosphere.
With half-prices bottles of wine on Sunday nights.
Anthony Lamas's "Nuevo Latino" cuisine of course includes the somewhat eponymous ceviche, along with an array of Latin American-inspired dishes that consistently rank him among the top chefs in the city.
Volare Italian Ristorante bills itself as "a fine dining restaurant serving modern Italian cuisine with southern hospitality." Chef Josh Moore includes produce from his own farm to offer a seasonal menu of Italian classics in an atmosphere "filled with contemporary Italian-inspired artwork, a floor to ceiling wine rack, and a large mural of Venice."
Chef/Partner Peng Looi kicked off Asiatique's third decade of Pacific Rim-inspired fare by changing his menu to focus on small plates and things such as Asian-inspired burgers and a couple of Japanese and Malaysian-inspired noodle broths.
The Art Deco interior of this historic Bowman Field airport terminal restaurant has a lovely retro vibe, where one may enjoy bouillabaisse, baguettes, pâté and more.
Louisville diners awarded this Fernando Martinez moneymaker as the "restaurant [most] worth the wait." There are a variety of burgers (and mussels, too). On Sundays it would be best to get in line early, because M&BB closes at 8:30 p.m.
Executive Chef Levon Wallace creates dishes that can stand out amid the incredible art of this design-forward boutique hotel, whether it's breakfast, brunch, lunch, dinner or room service.
"European-inspired Southern Food" is what Eiderdown says it has in mind for its patrons, although they admit "another inspiration is beer." Whatever they call it, this comfortable, eclectic blend of beer and bohemian gourmet seems very, very Louisville.
Wiltshire doesn't get as much press as some of its East Market neighbors, but what does the media know anyway? Its menu changes weekly, but fresh and local are staples.
Ever since Michael Trager-Kusman went to New York, worked his way up to line cook at The Breslin and attracted Tyler Morris to Louisville, Rye has been an electric addition to the city's restaurant scene.
Established in 1933 by Jack Fry and his wife, Flossie, the restaurant was closed 1972 when the alleged bootlegger and bookmaker retired. Reestablished in 1987, the restaurant is filled with historical photographs and a hefty wood bar as well as throngs of locals who love the place and its "Louisville" atmosphere.
This renovated church has become a shrine to craft beer along with a selection of not-at-all-standard bar food. Try the poutine, or possibly the pickled eggs (if available.)
Honoring the "'Bakersfield Sound,' ... great juke joints and the spirited people who inhabited them" has earned The Silver Dollar much praise, both for whiskey and for food.
A mashup of Mexican street food stall, surf punk shack and tiki bar landed on Bardstown Road in late 2012. Brian Enyart, former Chef de Cuisine of both Topolombampo and Frontera Grill, is now Executive Chef.
Chef John Varanese's restaurant has outdoor ambience along Frankfort Avenue, plus a four-season patio area with its own island of indoor/outdoor atmosphere.
With half-prices bottles of wine on Sunday nights.
Anthony Lamas's "Nuevo Latino" cuisine of course includes the somewhat eponymous ceviche, along with an array of Latin American-inspired dishes that consistently rank him among the top chefs in the city.
Volare Italian Ristorante bills itself as "a fine dining restaurant serving modern Italian cuisine with southern hospitality." Chef Josh Moore includes produce from his own farm to offer a seasonal menu of Italian classics in an atmosphere "filled with contemporary Italian-inspired artwork, a floor to ceiling wine rack, and a large mural of Venice."
Chef/Partner Peng Looi kicked off Asiatique's third decade of Pacific Rim-inspired fare by changing his menu to focus on small plates and things such as Asian-inspired burgers and a couple of Japanese and Malaysian-inspired noodle broths.
The Art Deco interior of this historic Bowman Field airport terminal restaurant has a lovely retro vibe, where one may enjoy bouillabaisse, baguettes, pâté and more.
Louisville diners awarded this Fernando Martinez moneymaker as the "restaurant [most] worth the wait." There are a variety of burgers (and mussels, too). On Sundays it would be best to get in line early, because M&BB closes at 8:30 p.m.
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