If you dined at Black Rabbit a year ago, chances are the experience would be completely different today.
In a short period of time the building and business has passed through several hands, making the previous experience different from the final product.
The restaurant was passed to restaurateur Jared Matthews from legendary Chef Dean Corbett a few years ago, and with his Lou Lou on Market General Manager Sherman Lewis, they underwent a brand and name change, worked through various menus and a few decor changes, and more.
Customers shared feedback about the different aspects of the restaurant over that time, and all the while Lewis was listening.
In April of 2024, Matthews sold Black Rabbit to Lewis and business partners Herman Lewis and Keith Kelley.
Now with Lewis at the helm, customers are in for a whole new experience.
“It felt outdated,” Lewis said. “Even with the wall art, things weren’t cohesive and didn’t have a flow. It needed a little love and it’s amazing what some paint, lighting and a sound system can do to change the feel.”
They wanted something completely different from what customers have seen in the space before.
Picture low lighting, comfortable lounge seating and soft music in the background for a relaxing, social environment. There might be light conversation among family and friends, or a group from work may stop by for drinks before heading home.
The restaurant is likely one of the more unique dining spaces you’ve ever seen. It has five different rooms – perhaps better described as experiences.
“Each room has its own name and we sort of broke away from Corbett’s layout by giving it a restaurant with a speakeasy feel,” Lewis said. “It’s changed drastically from what it was a year ago.”
Jack’s Lounge is the room that stayed as close to the original as possible. It’s a favorite for regular customers who have been coming to the restaurant for 20 years.
Behind the lounge is now Jack’s Dining Room. The space has some lounge seating and an area with tables for a formal dining experience.
The Burrow is the original speakeasy space and has a secret bookcase entrance. In fact, customers who dine there go outside and around the building to access the room, for a secret and mysterious vibe.
“The Rabbit Hole is an extension of our speakeasy, The Burrow,” Lewis said. “We wanted to break away from that 1920s feel. So the lighting and wall art leads you to see it a little more modern and upscale than you might see in other speakeasy, vintage decor restaurants.”
The Parlor is often referred to as the hidden room. Many don’t know it exists, and The Hatter is an outdoor patio space. It is heated for the winter but closed on bitterly cold days. They are still in the process of reworking the patio space for the outdoor dining experience.
“I like to give people tours,” Lewis said. “They might have been here two or three times already and didn’t realize there’s a whole other half of the restaurant. It’s very unique. Each room has its own music playing as well, and we go by the feel of our clientele in choosing which music to play.”
Reservations are accepted and recommended if you want to pick a room to dine. Otherwise, customers will likely experience something different each time and that might add to the mystery of it all.
Of course, the ambience is only half the battle. The food makes a big difference too, and at Black Rabbit they’ve gone back to the basics of good southern comfort food under new Executive Chef Caitlin Cartner and Sous Chef Micha “Rue” Bishop.
“We describe the food as a Carolina base with a Louisville flair,” Lewis said. “They’ve created some incredible changes to the menu and I think it’s by far one of the best choices we’ve made.”
The menu includes everything from fried chicken to double burgers to salmon. The Mushroom Ragu features charred mirepoix, cremini mushrooms, portabella mushrooms, parmesan and bucatini.
New menus will be offered seasonally, but don’t worry, the dishes will remain very similar with slight changes to introduce seasonal fruits and vegetables to the table.
Perhaps most popular are some of the appetizers like French Dip Sliders, Fried Brussels Sprouts and Perfect Nachos.
“Perfect Nachos is a favorite for sure,” Lewis said. “It’s nine chips, perfectly built so every bite you take has all of the ingredients on it. I think it takes 36 touches to make each order.”
Don’t miss out on their extensive list of bourbon and wines including a list of reserve bottles, and don’t forget to conclude the evening with their customized Banana Pudding, Bourbon Pecan Cake or Mint Chocolate Pot Au Creme.
It’s been a long time coming as Lewis has worked to find the perfect pairing of decor, meals and atmosphere, but he believes moving forward, customers will enjoy their experience every time.
Most of all, Lewis hopes new generations will discover Black Rabbit and older generations will try it again, now that the transition is complete.
They’re adding options as well, perhaps some live music on the weekends and special events. Follow their social media page for current events to put on your calendar, or contact them to schedule your next social get-together.
Customers can rent a room or the entire restaurant for a private party or event. Guests can enjoy the low lighting and speakeasy vibe, and lighting can be adjusted and menus can be customized upon request.
“This isn’t a turn-and-burn restaurant,” Lewis said. “We want you to come in, relax, have conversations and enjoy the entire experience, and even different experiences each time you dine with us.”
Black Rabbit is located at 122 Sears Avenue in Louisville. Visit blackrabbitlouisville.com for more information.
