The 42-ounce prime tomahawk from Monk’s Road Boiler House is featured on the cover of Food & Dining Magazine’s current print edition (photo by the inimitable Dan Dry).
The new chophouse and tasting venue, an outpost of Log Still Distillery, anchors Whiskey Row in downtown Louisville at 131 W Main St., by the Clark Memorial Bridge.
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PROFILE | Monk’s Road Boiler House
The façade of Monk’s Road Boiler House, which opened in July downtown on Whiskey Row by the Clark Memorial Bridge and KFC Yum! Center, bears a sign reading “Tasting Room.” Don’t let this confuse you. It refers to Log Still Distillery in Gethsemane, Kentucky, because Boiler House is an officially licensed satellite tasting room, offering samplings and bottles for carry out sales.
Speaking personally, I’d be content with a board pulled at random from a corner of the distillery’s oldest rick house, suspended between two leftover charred oak barrels, and displaying a few bottles of bourbon with a sleeve of plastic cups and a bowl of pretzels.
Fortunately the folks at Monk’s Road Boiler House have taken no interest in this writer’s rustic fantasies, choosing to pursue a more ambitious course by marrying its tasting room to a full-service restaurant, described on its web site as a “luxury-style chophouse,” or at any rate a high-end steakhouse with Italian culinary influences and seafood. Semantics matter less than knowing that few distillery tasting rooms in Kentucky fill a fine dining niche.
The Winter 2024 (Vol. 84) 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.
