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    502 Restaurant Week, listed as “Louisville’s most anticipated foodie event” gives restaurant goers the chance to dine at dozens of restaurants at a value price. According to, “Restaurants will prepare a special 3-Course menu for $50.20 per couple or $50.20 per person, depending on the restaurant.” The second annual 502 Restaurant Week runs from February 19 to March 5.

    A sampling of the restaurants participating in 502 Restaurant Week gathered in the Grand Ballroom of the downtown Hyatt Monday evening. Over 400 attendees came and sampled entrees, drinks and desserts.

    The evening was full of music, good food and drinks. Each of the exhibitors had a table where they offered a choice appetizer, entrée, dessert or beverage. Many restaurants listed the special menus offered for 502 Restaurant Week.

    Dishes available to sample included shrimp and grits from Captain’s Quarters and wild boar tacos from Rivue. Among the most notable samplings were the fried green tomatoes, drizzled with a remoulade sauce and served on greens from Sway; and the steak, mushrooms and spinach casserole from Del Frisco’s. Angel’s Envy, Old 502 Winery, Four Roses, Pepsi and few others offered beverages.

    When asked on twitter how a week is defined, with the event actually running fifteen days, @GotoLouisville replied, “I think Restaurant Week is based on the foodie's almanac's moon cycles. It's complex so just go with it.” Last year, the event ran 10 days and due to its success, has been extended a few extra days.

    For a complete list of restaurants that are participating this year, click here

    Jason W. Spencer's picture

    About Jason W. Spencer

    Jason Spencer grew up in Louisville and has practically lived all over the city; currently living in the Highlands. He works in a social media team at one of the Fortune 100 companies based downtown. He loves Louisville and everything about it; trying new restaurants and getting involved in the community. He’s also a member of Sojourn Community Church – Midtown campus.

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