Will Crawford, owner of Westport General Store, in his garden in 2009. (Photo by Steve Coomes for Insider Louisville)

Westport General Store, Will Crawford’s cozy-country-contemporary restaurant in Westport, Ky., will reopen April 15 after a winter hiatus, and with David Clancy as the chef.

The restaurant will open for dinner only Thursday through Saturday, 5 p.m. to 11 p.m.

Crawford and Clancy last worked together at Westport in 2006, until Clancy took head chef posts a few different restaurants in Louisville, including Carly Rae’s.

“We really worked well together back then, so I’m glad to have him back,” said Crawford, who ran Westport’s kitchen through all of 2010. “It’s great to have him in the kitchen so I can come out and be in front of guests again.”

Clancy will be doing double duty as chef at the NA Exchange in New Albany during the first half of the week, and running the kitchen at Westport during the second half.

Expect the same contemporary comfort-food centered offerings Westport has prepared in the past, but with more sandwiches on the menu.

“We’ve taken our core menu and tweaked it a bit and tried to reduce pricing in some areas,” Crawford said. “A lot of our sandwiches will be smaller versions of our entrées, which will make parts of the menu really affordable.”

On nights the restaurant is closed for regular service, Crawford is hoping to establish twice-monthly guest-chef dinners. No word yet on who those traveling toques will be.

“Not only will that broaden the scope of what we do and create some fun, it’ll promote what we can get from all the farms around us in Oldham County.”

For more information, visit Westport General Store’s website.

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Steve Coomes
Steve Coomes is a restaurant veteran turned award-winning food, spirits and travel writer. In his 24-year career, he has edited and written for multiple national trade and consumer publications including Nation's Restaurant News and Southern Living. He is a feature writer for Louisville magazine, Edible Louisville & The Bluegrass and Food & Dining Magazine. The author of two books, "Country Ham: A Southern Tradition of Hogs, Salt & Smoke," and the "Home Distiller's Guide to Spirits," he also serves as a ghostwriter for multiple clients.

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