Chef David Danielson’s objective at äta (4864 Brownsboro Rd.) is to create and nurture an all-points dining experience, with the name serving as an invitation to relax and become immersed.
He also wants äta to be an option for random Tuesdays in April in addition to an anniversary dinner or birthday, and thankfully prevalent buzz words like “luxury,” “exclusivity,” “curated” and “VIP” are being avoided.
“It’s easy to get three stars, right? You can hire, spend money and buy all the objects needed to get you to that point, then accelerate quickly. Getting the stars is easy, but maintaining the stars over a long period of time, and having the discipline and to come in and do it every single day, and never rest on your laurels or take the shortcut – that’s much more difficult than just building something and opening it and taking your 15 minutes of fame.”
You’ll find the whole story in Food & Dining’s current Fall 2024 print edition, with photos by Dan Dry.
PROFILE | äta Restaurant: Old school excellence and new world eclecticism define Chef David Danielson’s exciting new restaurant.
The Fall 2024 (Vol. 83) issue of Food & Dining Magazine is now available in all the familiar places: Louisville area eateries and food shops, newsstands and online. Subscribe to our award-winning print publication and have it delivered to your door each issue.
