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neonbites

@neonbites

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Food & beverage creative house rooted in Kentucky, working globally. Good libations only.

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I started cooking for legacy, culture and honoring the ones who came before me. Soon, @twjohns and I will be taking over the current @pintsandunion to tell stories, honor my family’s namesake and continue building a community in the work we’ve been doing since we met a decade ago. Murray’s Creole Pub will be opening this fall, be on the look out for more details coming soon. We want to thank you to the team at Pints for all of the work they’ve done to build this third space in the Highlands. We’ll continue to push the mission. taken in The Highlands, Louisville by @neonbites

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a year ago

New cocktails are live tonight. Come find your new favorites this weekend! taken in The Highlands, Louisville by @neonbites

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24 days ago

The future of restaurants might be the most analog thing left.

That’s the case Chef @weeksinadaze made on a panel at The Gathering at @rtlodge yesterday: that in a world that keeps getting faster and flatter, a dining room is one of the few places still built for the unhurried, in-person, hands-on experience people are starving for. Not a threat to the industry. The whole point of it.

We’d seen the proof the day before. We drove to @bentonsbacon in Madisonville, where the smokehouse still runs the way it always has: smoke, salt, time, and someone who’s willing to wait. No shortcuts. There aren’t any. That’s the same spirit we’re chasing at Murray’s.

Grateful to RT Lodge and @trevorstockton for the seat at the table, and to Benton’s for showing us what optimism looks like when it’s aged 18 months. taken in RT Lodge by @neonbites

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a month ago

Poco is leveling up 💕
Sassy’s Sandwich Shop
Coming soon to a Germantown Neighborhood by you!

Courier Journal exclusive article link is in our bio if you want to know more! taken in Louisville, Kentucky by @neonbites

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3 months ago

With our summer menu comes a new approach to the upstairs dining experience.

We are now offering an à la carte menu upstairs, featuring classics like our coal grilled daube and Catfish Atchafalaya alongside new dishes such as our Iberico Pulma steak with an Iberico chorizo stuffed potato roulade and @3dvalleyfarm bourbon barrel aged maple syrup. You’ll also find our Crawfish Wontons in Sauce LaRoux, available as either an appetizer or an entrée.

Make your reservation through our website or give us a call. We look forward to welcoming you upstairs this summer. by @neonbites

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3 months ago

Smoked Ham Chop- ham cured @3dvalleyfarm pork chop, local kale, bourbon barrel maple syrup from our friends at 3D valley and pickled strawberries 🍓.

Strawberry season is here and it is also a very special time in Louisiana. You’ll see roadside stands selling pints of the fruit, people getting busy in the kitchen making handpies, canning and infusing sweet tea with a splash of whiskey. We’ve partnered with @makersmark to support regenerative agriculture and are focused on supporting local regenerative farmers and showcasing with the region has to offer. by @neonbites

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5 months ago

After your shift and before dinner happy hour belongs to you.
$2 oysters, rummy gummies, duck nuggets and fries make a happy meal, and mini martinis.
Happy hour. 4:00–5:30. Weekdays only. by @neonbites

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5 months ago

Shrimp and Spanish rice

Red shrimp served over Spanish rice with smoked tomato and olive

Rooted in Spanish Creole culture, this dish shares deep ties with paella. What we know as paella comes from a long lineage of one pot rice dishes such as jambalaya, perloo, and Charleston red rice. The tradition traveled from Spain to South Louisiana, where Creole cooks embraced it and made it their own by @neonbites

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6 months ago

Coal Grilled Daube- Princeton beef belly, whipped potatoes, black garlic glaze, Demi glacé, spiced apples

Daube is a dish that is disappearing through shifts in eating and cooking traditions throughout Louisiana and the South. A dish with roots in Provençal our version takes a modern approach and we grill it over Japanese charcoal after braising overnight and glaze it with a black garlic tare. This is literal oral history. by @neonbites

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6 months ago

The citrus salad has quickly become a crowd favorite. Frisée, radicchio, and shaved fennel are layered with citrus supremes, candied pecans, and @capriolegoatcheese , then finished with a bright sorghum ginger dressing. The combination feels like the first hint of spring by @neonbites

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6 months ago

We built it small on purpose.
The people who figured out early already have their table.
The room doesn’t get any bigger.
Get priority access at the link in our bio. taken in The Highlands, Louisville by @neonbites

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6 months ago

After a hiatus the chicken tikka masala is coming back this coming Tuesday. On Tuesdays we’ll start having rotating curries at the pub with a vegetarian/ vegan option always available. Served with cucumber salad, st Landry parish rice and butter roti. by @neonbites

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7 months ago