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North of Bourbon
Cajun & Creole
Gumbo as dark as a Louisiana bayou at midnight, only built around smoked brisket and wilted greens, is a reasonable summary of what the kitchen is doing here. This modern Cajun-Creole restaurant in Louisville's Schnitzelburg neighborhood lands chef Lawrence Weeks on the New York Times Restaurant List and a James Beard Emerging Chef semifinalist nod, both in the same year. The menu takes familiar Southern dishes and quietly tilts them sideways with Haitian, Latin, and Gulf Coast influences.
The awards strongest first
- AAA Three Diamonds
- The New York Times 2024 · The Restaurant List
- Eater The 18 Best Louisville Restaurants
- James Beard Awards 2024 · Semifinalist · Emerging Chef · Lawrence Weeks
One number, weighted & current 82
How we scoreThe dishes from the writeups
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Shrimp yakamein
“Shrimp yakamein is a popular pick, a mix of gulf shrimp sausage, local spaghetti, Louisiana chili crisp, scallions, crispy onions, and shrimp broth that’s said to cure a hangover.”
Eater -
Shaved mirliton salad
“Features include a shaved mirliton salad, using thinly sliced gourd and the savory gumbo that’s topped with a dollop of zesty potato salad.”
AAA -
Po' boy with fried catfish
“For a classic taste of the bayou, opt for the po’ boy with fried catfish or the pork boudin balls that sit atop a spicy creole mustard.”
AAA -
Pork boudin balls
“For a classic taste of the bayou, opt for the po’ boy with fried catfish or the pork boudin balls that sit atop a spicy creole mustard.”
AAA
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The neighbors closest first
- Perso Eat · 65
- The Pearl of Germantown Drink · 79
- Jack Fry's American Eat · 79
- The Fat Lamb Southern Eat · 76
- The Bellwether Hotel Stay · 71
- 610 Magnolia Modern Southern Eat · 65
- Lobby Bar & Grill at The Brown Hotel American Eat · 65
- Rye Drink · 57
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