Louisville restaurant and bourbon bar North of Bourbon , home to former Lexington chef Lawrence Weeks, was recently recognized in The New York Times’ Restaurant List.
Weeks was executive chef of Honeywood at The Summit at Fritz Farm starting in 2019 before moving to Louisville, and was named a semifinalist for a 2024 James Beard Award .
“Lawrence Weeks is among a growing cadre of chefs breathing fresh life into New Orleans cuisine with restaurants outside Louisiana,” the New York Times article said. “He does so with cunning refinements to common dishes.”
The NYT praised North of Bourbon’s fried catfish and gumbo, and the restaurant is also known for its extensive cocktail menu, with bourbon-forward recipes , as well as drinks featuring other liquors and non-alcoholic options.
North of Bourbon posted the following statement on Facebook Tuesday:
Establishments in Arizona, California, Colorado, Connecticut, Florida, Georgia, Illinois, Louisiana, Maine, Maryland, Massachusetts, Michigan, Minnesota, New Jersey, New York, North Carolina, Ohio, Oklahoma, Oregon, Pennsylvania, Rhode Island, South Carolina, Tennessee, Texas, Virginia, Washington and the District of Columbia also made the list.