Beam Distillery Set to Add New Noe Family-Inspired Restaurant: The Kitchen Table

Visitors to the renovated and soon-to-reopen Jim Beam Distillery will be able to enjoy a meal inspired by those the Noe family has enjoyed over the generations.

The Kitchen Table, a new 5,000-square-foot, full service restaurant, will focus on southern cooking and southern hospitality, with dining both indoors and outdoors on a covered, wraparound patio. A massive bar is a centerpiece of the new restaurant, which also features a cocktail program.

The concept is based on the Noe family experience, where whiskey was shared, food was enjoyed and laughter abounded. Each dish on the menu will include Kentucky-sourced ingredients, and they will pay homage to some of Booker Noe’s family favorites, according to a news release, with staples like fried chicken, mac-n-cheese, Kentucky Burgoo and pimento cheese.

The Table was designed through a partnership between James B. Beam Distilling Company, JBBDCo. and QED Hospitality, the latter of which developed premiere restaurants in New Orleans and Nashville. Nationally-renowned Chef Brian Landry and his team of experts curated the menu of traditional southern favorites with a modern twist. 

The bar at The Kitchen Table.

A few menu highlights and their back stories:

  • Barbeque has been a family staple for years, and something served at just about any and every Beam family gathering. Booker’s signature way to barbeque meat was to ‘flambe’ meat using his namesake bourbon for added smoke and flavor. Because of this, there will be barbeque dishes throughout the menu, from smoked sausages and venison poppers to the signature Kentucky Burgoo and a traditional pulled pork sandwich.
  • Fishing is a cherished family activity that has spanned generations. It was not uncommon for Booker to catch fish in the afternoon and serve it to his guests that evening. This tradition is highlighted in the menu with the Hot Smoked Trout and the Southern Fried Catfish.
  • Pizza has become a Noe family favorite and weekly staple, so it will be on The Kitchen Table’s menu. The same live heritage yeast used to make Beam bourbons will be used to make the pizza dough. Highlights will include Smoked Margherita and Wild Mushroom pizza, or just like Booker would encourage guests to drink their bourbon “Any damn way you please,” a build-your-own option will be available.
  • Country Ham also has been a Noe family stable for decades. Booker enjoyed the art of curing – and tasting – country hams almost as much as he enjoyed his bourbon. Because of this, there will be signature ham dishes featured throughout the menu including the Pimento Cheese + Country Ham Salad and the ‘Swine Lover’s’ pizza. 
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