Nestled in Louisville’s Germantown neighborhood, North of Bourbon is a Black-owned culinary destination that fuses Kentucky bourbon culture with the rich flavors of New Orleans. Co-founded by Chef Lawrence Weeks, a 2024 James Beard Award semifinalist for Emerging Chef, this restaurant has garnered national acclaim, including recognition as one of The New York Times’ 50 Best Restaurants in the U.S. Chef Weeks, drawing from his Creole/Cajun heritage and experience under James Beard-recognized Chef Todd Richards, delivers a menu that celebrates Southern traditions with contemporary flair.
Highlights & Offerings
- Innovative Southern cuisine: dishes like chicken and sausage filé gumbo, pork boudin balls, and reimagined succotash
- Extensive bourbon selection featuring over 300 varieties
- Craft cocktails and curated whiskey flights
- Warm, inviting atmosphere with a nod to Louisville and New Orleans heritage
- Located in the historic Germantown district, easily accessible to locals and visitors
- Black-owned and operated, emphasizing community and cultural pride
Why Dine at North of Bourbon
North of Bourbon offers more than a meal; it’s an immersive experience that honors Black Southern culinary traditions while embracing innovation. Whether you’re a bourbon aficionado or a food enthusiast seeking authentic flavors, this restaurant provides a unique dining journey that reflects the soul of the South.
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