Located on Whiskey Row at the site of the former J.T.S. Brown & Sons Bourbon Company, Repeal Oak-Fired Steakhouse, inside of the new Hotel Distil, celebrated its grand opening on October 29, 2019. As the name suggests, “Repeal is a tribute to the Repeal of Prohibition – a place to see, be seen and celebrate the rich tradition of the building in which it resides.” Executive Chef Josh Carter elaborates, “Repeal is a modern approach to an aged old classic steakhouse in bourbon country.” But unlike most steakhouses, Repeal serves breakfast, lunch, dinner, brunch, and has its own bar menu as well.
Chef Josh Carter has opened three restaurants with White Lodging: Corner Flavors of Kentucky at Aloft Louisville Downtown, Porch Kitchen & Bar at Louisville Marriott Downtown, and Repeal. Regarding his personal background in the industry, “I began my culinary journey as a line-level cook and worked my way up through dedication to the business, craft, and the people.” He finds his culinary inspiration through “great people servicing great people…Repeal blends fine dining with a swanky atmosphere, threading the experience with a focus on best-in-class service.”
With an extensive wine and spirits list, naturally, the highlight is their Rare & Rotating Bourbon selection. “At Repeal, every glorious glass of bourbon is served in celebration,” says Chef Carter, “Every steak is prepared over our wood-fired grill that is stoked daily with American Oak barrels for a signature taste that is not available anywhere else.” The crown jewel of their oak-fired steaks is the Brush Creek Ranch Wagyu Tomahawk Ribeye, which serves 2 or more and is sourced from Wyoming. Several sauces and added “Surf Or Turf” options are available to complement this or other steak selections including Dry-Aged Ribeye and Fred Linz Heritage Filet Mignon. Classic Sides like Creamed Spinach and Hand-Cut Steak Fries are on the menu, along with tempting choices such as Thick-Cut Peppered Bacon, cherrywood smoked with maple syrup, and Sweet Potato Casserole with toasted pecan and toasted marshmallow.
To begin the meal, Chef Carter recommends the Spicy Tuna Tartare Appetizer with avocado, crispy rice cakes, and yuzu ponzu. Repeal’s steak-alternative Entrées uphold the restaurant’s rigorous standards. For example, consider the Whole Roasted Dover Sole Meunière with brown butter, caper, lemon, and green beans. And there’s no sense splashing out for a beautiful steakhouse dinner and then skipping dessert. Repeal’s Key Lime Pie with toasted meringue and Bourbon Butterscotch Sundae with brûléed banana, pistachio brittle, Luxardo cherry, whipped cream, vanilla, and chocolate ice cream are perfect choices for the coming summer months.
For larger groups, celebrations and meetings can be booked in The Barrel Room at Repeal. The Barrel Room overlooks the main dining room and boasts its own bar and exclusive bourbon tasting barrels. According to Chef Carter, “The Barrel Room is quickly becoming the most exclusive private dining experience in the city. It features a private bar and barrel-lined walls that are the perfect backdrop for tastings, power lunches, dinners, and special occasions.” To see photos of The Barrel Room and view Repeal’s Menus, visit repeallouisville.com.
