A few months back, I was delighted to devote my “Hip Hops” print column to a profile of Trellis Brewing Co. (827 Logan St.), with photos by the inimitable Dan Dry.
Given that the format of a column openly incorporates the writer’s opinion, kindly indulge me when I say that the beers at Trellis are delicious, and just about everything associated with the brewery’s chosen method of operation testifies to the qualities that attracted many of us to “craft” brewing in the first place.
I’m generally too old to get excited, but Trellis is an exception. And yet it gets even better. The kitchen plan still under development when Trellis first opened has been implemented, and it is a MeeshMeesh production. Is any local restaurant hotter than MeeshMeesh right now?
Let’s put it this way. For me, the beer alone is reason enough to drop into Trellis, but the addition of Buds, the MeeshMeesh Concept Kitchen (hmm, exactly what is that food truck hoisted up there on yonder loading dock?) actually for once justifies deploying an otherwise overused phrase: “They’re taking it to another level.”
This information release appearing at the Voice Tribune is slightly dated, and I’ve modified it to acknowledge that the “opening party” was two weeks ago.
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New MeeshMeesh Incubator Kitchen Launches with Thai Concept at Trellis Brewing
A new MeeshMeesh incubator kitchen is now open at Trellis Brewing. Khao Boys, Thai-Inspired Thai, (held) an opening party Sunday, April 13 at Trellis Brewing.
Buds, a MeeshMeesh Concept Kitchen, has opened at 827 Logan Street, inside the food truck at Trellis Brewing. Buds will periodically rotate new concepts in and out of its space, offering guests a unique sneak peek at restaurant and menu development from 2025 James Beard Award finalist, Chef Noam Bilitzer, and his team behind MeeshMeesh Mediterranean.
Buds opens with its first concept, Khao Boys, Thai-Inspired Thai, from MeeshMeesh chef de Cuisine Alex Hamrick. The Khao Boys menu features crispy, aromatic Thai fried chicken, Southern Thai-style vegan yellow curry, and som tum, a spicy green papaya salad. The current menu is gluten free and offers vegan options, as well.
Bilitzer describes Buds as an evolving creative space where his team has the opportunity to explore potential restaurant ideas in a low-risk environment.
“It’s creative empowerment,” Bilitzer said. “Buds is open to our team to explore and further develop an idea without the capital investment typically needed.
“We all know Louisville eaters appreciate thoughtful food. So this is a way for us to continue providing our community with interesting and engaging concepts,” he said.
Khao Boys is inspired by Bilitzer and Hamrick’s time in Thailand. Bilitzer spent a summer backpacking throughout the country and Hamrick moved to Thailand in 2021, enrolling in Khon Kaen University. During his free time, Hamrick says he immersed himself in learning Thai cuisine and even picked up shifts cooking in Thai restaurants. For Bilitzer and Hamrick, Khao Boys is about sharing those personal experiences.
“For me, our som tum is the most special thing on the menu,” Hamrick said. “It’s a dish that’s on nearly every table in Thailand. It’s a spicy, sour, crunchy element that you can use to build your own small bites with the other dishes on the table.”
Khao Boys menu, currently 100% gluten free, features:
Som Tum: A spicy, sweet, sour, crunchy green papaya salad that balances out rich and fatty bites. A vegan tea leaf dressing is also available.
Extra Crispy Thai-Style Fried Chicken: Original or Nam Prik Pao, a palm sugar and tamarind chili jam spooned over fried chicken. A vegan crispy fried cauliflower alternative is also available.
Vegan Southern Thai-Style Yellow Curry: Rich yellow curry loaded with Barr Farms sweet potatoes, braised cabbage, and aromatics over jasmine rice.
Khao Boys is currently open 5–8 p.m. Thursdays, 5–9 p.m. Fridays, 2–10 p.m. Saturdays-Sundays. The Trellis Brewing taproom is family-friendly and features ample indoor seating with a large outdoor patio area.
Bilitzer anticipates Khao Boys to remain at Buds until at least the end of summer, at which point a new dream concept from the team will take over the space.
“Our goal with Buds is to create a pathway for creative concepts that are fun, energetic, and still feel elevated,” Bilitzer said. “And being in a brewery, our dishes will pair great with Trellis’ selection of beers.”
