.webp)
Louisville, KY, USA
Bourré Bonne (Burr-Bon) is just short of ambrosial. It is both literal and not at all. Aspirational and ambitious, the name renders a consumer experience that moves one from grade school to grad school; from a public education to private...
Read More
Steakhouse Bourré Bonne
Bourré Bonne (Burr-Bon) is just short of ambrosial. It is both literal and not at all. Aspirational and ambitious, the name renders a consumer experience that moves one from grade school to grad school.
Another French translation of Bourré Bonne is "good stuff". Its deeper connotation is "sensual", "seducing" and "intoxicating".
Bourré Bonne prompts one to switch off the thinking process. Only after passing through its doors will the consumer be privy to the magic within-the energy from which, not just the offering, will alienate any question or hint of resistance.
Bourré Bonne's landscape will be tall, multi-tiered, and sexy. Heavy creamy velvets with shadows of ocean blues and greens will drape its aged bronze skeleton. Its aire will be European seduced by high-style. Bourbon will influence the experience by subtly blending rather than overwhelming.
Bourré Bonne's menu will showcase both mild and extravagant culinary offerings, each bearing the pressure to stand alone, visually and palatably. Bourbon will be introduced frequently though thoughtfully- elegant, accepting and encouraging- inspiring exploration over intimidation. Its open kitchen will be art- trim, fit and arousing. It will sing confidence and radiate energy.
A one-of-a-kind centerpiece: an open expo grill kitchen, expertly tended by skilled chefs throughout.
Another French translation of Bourré Bonne is "good stuff". Its deeper connotation is "sensual", "seducing" and "intoxicating".
Bourré Bonne prompts one to switch off the thinking process. Only after passing through its doors will the consumer be privy to the magic within-the energy from which, not just the offering, will alienate any question or hint of resistance.
Bourré Bonne's landscape will be tall, multi-tiered, and sexy. Heavy creamy velvets with shadows of ocean blues and greens will drape its aged bronze skeleton. Its aire will be European seduced by high-style. Bourbon will influence the experience by subtly blending rather than overwhelming.
Bourré Bonne's menu will showcase both mild and extravagant culinary offerings, each bearing the pressure to stand alone, visually and palatably. Bourbon will be introduced frequently though thoughtfully- elegant, accepting and encouraging- inspiring exploration over intimidation. Its open kitchen will be art- trim, fit and arousing. It will sing confidence and radiate energy.
A one-of-a-kind centerpiece: an open expo grill kitchen, expertly tended by skilled chefs throughout.
Steakhouse Bourré Bonne Vision and Nomenclature
First, let's all agree that bourbon is the scene in Louisville. And there's no shortage of the stories that accompany it. From this crafty Kentuckian's perspective (not quite callous but definitely emotionally hardened), these historical tributes to Kentucky whiskey lean more toward similar rather than unique-shed-turned-distillery played out a myriad of ways, if you will. Duplicate processes with mostly similar outcomes.
Be it Bourbon's Bistro, Charr'd Bourbon Kitchen, Down One Bourbon Bar, or any eatery on Louisville's Whiskey Row, each is thoughtfully telling its proprietary, carefully crafted story of bourbon-wheedled fare best enjoyed on, over or in a 19th century rusty-hooped barrel. Similarly, each, too, boasts treasures of skillfully branded, multi-themed, high-end and lesser good ole' Kentucky whiskeys,
No problem. We get this.
It's not that the Bluegrass hasn't owned bourbon since before anyone breathing can recall, it's more that this bountiful Kentucky crude has recently earned an audience that just so happens to be respectable. Equus Bourbon Restaurant, Jack's Bourbon Lounge, Neat Bourbon Bar, North of Bourbon- arguably they all have respectable customers with a story, place and niche to beguile them; unfortunately they're all pretty much the same. Homogenous.
How do we elevate the Bourbon experience without regurgitating its story, be it fantasy or fact, meh or moving, lie or lore?
Success for Hotel Bourré Bonne will be the escalation of Louisville's bourbon experience without the weight of its traditions-no branded barrels, no limestone streams, no bottle fixtures dangling from the ceiling. We will respectfully allow others to preach Bourbon 101, often framed by samplings of emerging out-of-stock, unavailable whiskeys. Instead, we will author the captivating sequel that celebrates bourbon on a more compelling, transcending level.
We need not tell stories of bourbon.
We need to be its culinary partner.
We need to create its sequel,
To differentiate ourselves from our 'bourroundings'-we must move the consumer to a new place within an overwhelming space. We must build the most remarkable consumer experience offered of a glorified city that drugs with it captivated, adoring crowds.
Hotel Bourré Bonne’s dining experience will be both reminiscent and neoteric: its nomenclature a statement of intent. It will represent Louisville's social and culinary future-a future that is more potent than its subject, unfolding in a class of its own. Hotel Bourré Bonne dining experience will be branded.
Be it Bourbon's Bistro, Charr'd Bourbon Kitchen, Down One Bourbon Bar, or any eatery on Louisville's Whiskey Row, each is thoughtfully telling its proprietary, carefully crafted story of bourbon-wheedled fare best enjoyed on, over or in a 19th century rusty-hooped barrel. Similarly, each, too, boasts treasures of skillfully branded, multi-themed, high-end and lesser good ole' Kentucky whiskeys,
No problem. We get this.
It's not that the Bluegrass hasn't owned bourbon since before anyone breathing can recall, it's more that this bountiful Kentucky crude has recently earned an audience that just so happens to be respectable. Equus Bourbon Restaurant, Jack's Bourbon Lounge, Neat Bourbon Bar, North of Bourbon- arguably they all have respectable customers with a story, place and niche to beguile them; unfortunately they're all pretty much the same. Homogenous.
How do we elevate the Bourbon experience without regurgitating its story, be it fantasy or fact, meh or moving, lie or lore?
Success for Hotel Bourré Bonne will be the escalation of Louisville's bourbon experience without the weight of its traditions-no branded barrels, no limestone streams, no bottle fixtures dangling from the ceiling. We will respectfully allow others to preach Bourbon 101, often framed by samplings of emerging out-of-stock, unavailable whiskeys. Instead, we will author the captivating sequel that celebrates bourbon on a more compelling, transcending level.
We need not tell stories of bourbon.
We need to be its culinary partner.
We need to create its sequel,
To differentiate ourselves from our 'bourroundings'-we must move the consumer to a new place within an overwhelming space. We must build the most remarkable consumer experience offered of a glorified city that drugs with it captivated, adoring crowds.
Hotel Bourré Bonne’s dining experience will be both reminiscent and neoteric: its nomenclature a statement of intent. It will represent Louisville's social and culinary future-a future that is more potent than its subject, unfolding in a class of its own. Hotel Bourré Bonne dining experience will be branded.
Bourré Bonne Gallery
.webp)
Bourré Bonne Entrance
.webp)
Bourré Bonne Entrance
.webp)
Bourré Bonne Open Kitchen
Bourré Bonne Dining
.webp)
Bourré Bonne Dining
.webp)
Bourré Bonne Dining
.webp)
Bourré Bonne Dining
