Just last week:
Wiltshire on Market calls it a day — but the baton is being passed
An aura of mourning lingers following Wiltshire on Market’s demise, but now the conceptual configuration of its successor at 636 E. Market St. in NuLu has been clarified, and the information release detailing what’s about to come makes use of a word that I haven’t spotted in a food ‘n’ drink context for quite some time.
Offering Shareables and Family-style Dining, Chef Noam Bilitzer’s Levantine-Focused Restaurant to Open Permanently after Successful Chef Residency
According to Wikipedia, the Levant (luh·vant) “is an approximate historical geographical term referring to a large area in the Eastern Mediterranean region of West Asia.”
Sensibly enough, Levantine means “anything pertaining to the Levant.”
Like the food, which is why we’re here.
MeeshMeesh Mediterranean, Chef Noam Bilitzer’s Levantine-focused restaurant soon to open where Wiltshire used to be, will encompass “flavors from Jordan, Israel, Lebanon, Palestine, Syria and more.”
Here’s the rest of the information release.
Owned and operated by Israel-native Chef Noam Bilitzer, the restaurant will open at the 636 East Market Street location in August and will be serving dinner Wednesday thru Sunday. The space will also feature a reservation-only private event space with room for gatherings of up to 36 guests.
“MeeshMeesh is a place to break bread and share delicious food and cocktails over unforgettable conversations,” said Chef Bilitzer. “We’re excited about this opportunity and are so grateful to Susan Hershberg and the Wiltshire family for helping to make this all possible.”
MeeshMeesh’s menu of shareables dishes features a wide variety of vegetarian, vegan and meat options, along with ingredient-driven cocktails and thoughtfully sourced wines. The kitchen takes a localized approach to traditional flavors, with ingredients from area farms and businesses, including Fisher Farms, Root Bound Farms, Barr Farms, Frondosa Farms, Naked Greens, Pavol, Valley Spirit, Field Day Family Farms, Wiltshire Pantry Bakery, and others.
The dining room and storefront will see some decorative changes and modern updates. Additional staff will also be added to the front and back of house. Key team members from MeeshMeesh’s chef residency will remain on staff, including Beverage Director Hannah Arbaugh & Sous Chef Alex Hamrick.
Chef Bilitzer attended culinary school at Johnson and Wales University in Charlotte, NC. He spent years cooking in Charleston, Florida, and Boston, before landing at 21c in Louisville and became the corporate Chef De Cuisine for the hotel group. He then worked as a traveling restaurant consultant, before returning to Louisville in 2019 as the Executive Chef of Red Hog in Crescent Hill. Chef Bilitzer has a number of awards and accolades including multiple Food Network appearances and being named “Chopped Winner” on Food Network’s “Chopped”.
“MeeshMeesh, in both Arabic and Hebrew, simply means apricot,” said Chef Bilitzer. “The words sound reflects the warm and inviting atmosphere of the restaurant. We want guests to come, relax, and enjoy the menu together building memories to last a lifetime. We’re highlighting the unique flavors and influences I grew up with and we can’t wait to share them with everyone.”
