You’ve no doubt seen the signs at the corner of Main and Shelby streets, saying cryptic but happy things like “Hey, sugar” and “Hey, I knead you.” That was a tease for the forthcoming Butchertown Grocery Bakery, which is set to open this fall.
Bobby Benjamin, owner of nearby Butchertown Grocery, is taking the bakery portion of his business to a new brick-and-mortar as sort of an extension of the business. The bakery will feature the work of Pastry Chef Barbara Turner.
Previously, the baking had been done in a small kitchen on the second floor of the restaurant, which is located at 1076 E. Washington St. Expect fresh, quality fare at the bakery, much like at the restaurant.
“At Butchertown Grocery, we’re about the best ingredients and excellent hand-crafted technique,” Benjamin said in a news release. “We value quality above everything, and I’m excited to have another venue for us to showcase our love of delicious, authentic food in a neighborhood that means everything to us.”
The new location also represents a dream scenario for Turner.
“I literally cried when I found out that I would have a brand new space dedicated to my craft,” she said in the release. “I can’t wait for the neighborhood to smell like fresh baked bread.”
The Butchertown Grocery Bakery will sell baguettes, buns, focaccia, bialy and more, in addition to a selection of pastries, sweets and snacks. The new business also will have a full-service coffee shop and will serve beer. In addition, customers will be able to buy bottles of exclusive bourbon from Butchertown Grocery barrel selects, which are only available by the drink at the restaurant.
Filipino restaurant coming to Frankfort Avenue
The former Zen Garden has been sitting empty for nearly a year, but the dining room will be serving food again soon.
A sign on the front of the building tells us that Lola’s Kitchen is coming soon, bringing “homestyle Filipino cuisine.”
A description on the restaurant’s Facebook profile, meanwhile, says Lola’s will specialize in “the culinary stylings of the Philippines with a Southern flair.”
Expect items like “banana ribs” and turon, which is a sweet Filipino snack food. The restaurant announced Nick Hans as executive chef and Kevin Williams as sous chef.
Lola’s Kitchen plans to open Aug. 13.
From wings to barbecue, Korean-style
Buffalo Wild Wings was a staple in the Highlands for a decade and a half at 1055 Bardstown Road, serving as a gathering point for college basketball games and drawing NFL fans on Sundays, but the business suddenly closed last November.
We reported in January that Sapporo’s owners would open a second location in the spot, which confused many, given the original location is just 1.2 miles down Bardstown Road. But owners U Kim and Mi Kim recently applied for a liquor license for the location, and now we have a better idea of what to expect: Asian barbecue.
The name of the restaurant, according to the application, will be Gogi 1055 Korean BBQ. While it was initially reported that sushi would be on the menu, the name suggests barbecue will be the focal point.
A message sent to U Kim asking for more details was not immediately answered. The license was requested for no later than July 30, so perhaps we’ll know more in the coming weeks.
Joella’s Hot Chicken to open nine new locations
Louisville-based Joella’s Hot Chicken announced it will open nine new locations in the Southeast and Midwest by the end of 2019, increasing the chain’s footprint to five states.
Four of the new stores will be located in metro Atlanta, with another three opening in the Florida towns of Melbourne, Largo and Seminole. In addition, a third location will open in the Cincinnati market, plus a fourth in Fort Wayne, Ind.
The openings will more than double the number of Joella’s stores from eight to 17.
“Hot chicken isn’t just about heat — it’s about flavor,” said Christina Happel, regional vice president of operations for Joella’s, in a news release. “And that’s why current guests have embraced Joella’s. We’re thrilled that we are doubling the number of restaurants serving up just the right amount of spice and a heaping side of Southern hospitality.”