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    Eat & Swig

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    “Yeah, I’m opening a new restaurant,” Allan Rosenberg laughs.

    “You say that like it’s nothing!” I note.

    “Well, you know, I’ve done it a few times.” Rosenberg says. “This is a little different. It’s not high-end, which I’ve done, and it’s not quick service, which I’ve done – but it’s still chef-driven, with a very big focus on trying to use as many local artisan producers as we can.”

    Allan Rosenberg

    Rosenberg’s new restaurant, Fontleroys, will be located at 2011 Grinstead Drive. Rosenberg was most recently chef de cuisine at Cena, Fernando Martinez’s Italian place, downstairs from Mussel & Burger Bar. Before that, Rosenberg was chef-owner at Papalinos. Fontleroys will be a gastropub – not quite as upscale as Cena, not quite as casual as Papalinos. According to Rosenberg, “the idea fit with the neighborhood.”

    The location, at the prime corner of Bardstown and Grinstead, used to be Uncle Maddio’s Pizza Joint. The name of the new restaurant is a tribute to James Fontleroy Grinstead, who was mayor of Louisville from 1907 to 1909, and for whom Grinstead is named. “We’re remodeling the whole inside,” Rosenberg says of the space, “but it was a restaurant before, so a lot of stuff is already in place, which is nice. It’s going to look totally different, and we’re building a bar, and we’ll have a 35 – 40 seat outdoor patio.”

    The menu at Fontleroys is mostly American food, and the entrees “will be focused on dishes people are familiar with, but escalated, with my twist on them,” says Rosenberg. “One of the dishes I’m excited about is our take on fried chicken and waffles, with bourbon-maple syrup and foie gras butter.”

    Other items of note on the Fontleroys menu are the burgers, and specifically, the meat used to make them. The Roy-Al Burger will feature a dry-aged beef blend, “using a meat nobody else in Louisville that I know of is really using right now - Pat LaFrieda [meat purveyors] out of New Jersey.” The Dolly Burger will use ground in-house lamb, and the Thurmanberger will use KY Bison. Fontleroys will have a curing program, and a separate bar menu where items like house-made pork rinds will be served.

    The tentative opening date for Fontleroys is the third week in July.

    Cover image courtesy of Chris Witzke for Louisville Magazine. 

    Elizabeth Myers's picture

    About Elizabeth Myers

    Big fan of bacon and bourbon, deep fried anything, sweet tea and sweet nothings.

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