Hungering to take a bite out of bourbon? Bourbon is on the menu at these restaurants in Covington, Frankfort, and Bardstown, Kentucky—and not just at the bar. 

Covington

Dig into the shrimp and grits at Rich’s Proper Food and Drink, located in Covington’s Central Business District, and savor that bourbon butter sauce. The mixture of Worcestershire sauce, bourbon, lemon, garlic, and butter was inspired by Culinary Director Eric Polhamus’ time living and working in the South. “The various textures throughout the dish with the underlying smoky bourbon has made this a crowd favorite for us,” he says. Also worth your attention: The bar menu here lists over 300 bourbons. 

At the Purple Poulet, a Southern bourbon bistro in Newport, the Kentucky coq au vin has been a staple on the menu since the restaurant opened eight years ago. And for good reason. The chicken breast is marinated in bourbon then slow roasted until tender with juicy carrots, celery, onion, and a splash of red wine. “The thick, rich gravy is stick-to-your-bones good on a chilly Northern Kentucky day,” says Chef/Owner Richard Zumwalde. “It is served over our Creole grits for just a touch more southern charm.”

A casual restaurant with a ‘special occasion’ feel is tucked into one of the oldest buildings in Boone County: Tousey House Tavern. Its crispy chicken thighs are plated to show off the pan-roasted chicken served with mushroom risotto and the chef’s own bourbon-shallot cream. “This comfort dish is bound to warm your soul,” says manager Meggie Wainscott Martin. “It’s always a Tousey fan favorite with the combinations of flavors that excites the palate.”

frankfort

The Brown Barrel likes to brag on its house-made bourbon glazes made with Woodford Reserve. One example is the bourbon pecan reduction that’s spooned lavishly over one of the restaurant’s most popular dishes, the Alaskan salmon that’s served on a bed of squash. Another dish, the bacon-wrapped pork medallions, is sauced with a bourbon onion demi-glaze and accompanied by sweet mashed potatoes and green beans.

Four words to make your mouth water: chocolate walnut bread pudding. The Stave’s house-made Kentucky dessert favorite is made using day-old bread, bourbon, toasted walnuts, and chocolate chips. It’s served with a brown butter and bourbon sauce. “The flavor profile is meant to mimic that of derby pie,” says Chef Tim Perkins, “and it is easily one of our best sellers.”

Find salmon grilled to perfection and topped with a house-made bourbon glaze at Southern-influenced Goodwood Restaurant + Brewing. Chris Sparks, vice president of restaurant operations, says the inspiration for this featured entrée came naturally: “From being in the heart of Kentucky and using the best of what Kentucky makes: Bourbon.” It is paired with asparagus and dirty rice.

bardstown

At The Old Talbott Tavern, step inside what’s considered the oldest western stagecoach stop in America—a haven of hospitality since 1779! The restaurant inside this iconic early-American stone building in downtown Bardstown dishes up a bourbon walnut chicken entrée starring a chicken breast generously encrusted with walnuts and topped with the restaurant’s signature bourbon sauce. Pair it with two sides—collard greens, house fried potato chips, and wild rice are among the choices—or sub in a cup of another Kentucky classic: burgoo, a thick, delicious stew.

Mammy’s Kitchen and Bar owner Christy Clark shares her story on the back of the restaurant’s menu: “…Mammy’s Kitchen was not planned, we were just at the right place at the right time and by faith alone we are still here today doing what we love—cooking, entertaining, and serving our country dishes and recipes from generations past.” One of those recipes is the bourbon-bon pancake. Think Cinnabon, only bigger and with a bourbon kick, thanks to a tasty local maple bourbon syrup. This Mammy’s original is one sweet crowd pleaser.

Inside its historic setting at Spalding Hall, The Rickhouse Restaurant and Lounge plates a thick-cut, bone-in pork chop dressed to impress. The two-inch thick, 24-ounce porterhouse pork chop is grilled to perfection and topped with a bourbon apricot chutney—and worth every second of the 40-minute prep time for this dish. It is accompanied by a choice of two sides like country style green beans and bourbon mushrooms.