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Retta’s

@rettasscoops

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Dessert, Ice Cream, Noise
Open Thursday-Monday
Scoops at 2
Desserts at 6
Make your reservation below

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Hello, thanks for reading. We hope this will help assuage any questions about ‘how it works’.

We look forward to seeing you seeing you soon.

HOURS OF OPERATION:
THURSDAY, SUNDAY, MONDAY 2pm to 10pm
FRIDAY, SATURDAY 2pm to 12am.

Reservations on @exploretock taken in Clifton by @rettasscoops

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a month ago

Beginnings and Endings

To begin our Chef’s Counter menu, a trio of bites.
(1-4)

A sourdough donut, filled with chanterelle mushroom butterscotch, glazed in caramelized onion and finished with smoked trout roe.

A yeasted cornbread madeleine with a chocolate made from roasted corn husks.

An elderberry cordial made from John Vaughn’s elderberries, elderberry cheong and @bouvy_fruit Cidre Bouvy extra brut 2022, for an Appalachian twist on a classic Kir Royale. Encapsulated in sumac and lavender and finished with @groundscore.farm hana hojiso.

Our final dessert of the menu is based on an Appalachian classic, Banana Cream Pie. However, ours utilizes more localized and native products. Bananas are replaced with paw paw fruit - sometimes known as the Indiana Banana - made into a cremeaux. Sunflower praline and depth and grounded, earthy caramel tones. Whipped topping is replaced by sumac fudge, bright and floral. Nilla wafers are made with fig leaves and buttermilk instead of vanilla, for an almond and coconut esque pie crust.
Tropical flavors, though all from the mountains.
(5-6)

Our chefs counter can be reserved for up to 4 guests from 6pm Thursday through Sunday. Reservations can be made on @exploretock, the link in our bio or through Google.

📸: @fotokento by @rettasscoops

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2 days ago

CORN, pecan, marigold.

Capturing the transitional nature of summer to autumn with three ingredients. Undeniably of the most important crops of the Americas, corn reminds us of the cookouts, gatherings and celebrations of summer. It reminds us of the cool nights of autumn, transformed into a bowl of grits or polenta.

Here, kernels are cooked in cob stock and corn juice until a fresh polenta takes shape, thickening from its on starch, sweetening from concentrating its juices. We turn this polenta into a semifreddo, molding it in a traditional @lodgecastiron cornbread pan.

Kentucky pecans - a harbinger of autumn - provide an earthy centerpiece to contrast the corns sweetness. A pecan “sandy” - a sablee in this case - crusts the corn semifreddo.
Last years pecan miso is blended with new pecans to make a pecan milk.

Finally, marigolds provide citrus like acidity and fruitiness. @bellaireblooms marigold petals are used both dried and fresh. The petals flavoring the pecan milk and the greens turned into a floral and vegetal oil.

Available on both our Dining Room and Chef’s Counter menus.

Reservations can be made through @exploretock

📸: @fotokento taken in Clifton by @rettasscoops

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10 days ago

With so many people I know recommending @rettasscoops by @alexander.nevermind, I knew we had to stop by. I can honestly say I’ve never experienced anything quite like his dessert tasting menu at the chef’s counter.

Ben has such a wonderfully inventive mind. The unexpected flavor combinations were delicious, and hearing his perspective made me appreciate the thought and care behind each course even more. I never knew corn chicharrón was a thing, but thank goodness I do now!

Thank you, Ben, for such a unique, delicious, and welcoming experience. We couldn’t have asked for a better way to end our night. taken in Louisville, Kentucky by @rettasscoops

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15 days ago

An early autumn fruit sundae, combining the last of the summer’s ingredients with the forethought toward autumnal preservation.

4 varieties of peppers are confit in both sugar and oil. To be eaten now as well as canned for the upcoming winter months. Trapdiera Werner, Purple Beauty, Bullhorn and Banana peppers are used in various ways to accentuate peppers’ natural sweetness, florality and to help mitigate some of their heat.

Pepper sorbet nests on sourdough ice cream, drizzled with Pedro Ximenez. A coulis of peppers, preserved strawberry and saffron. @ansonmills Benne seed financier, @groundscore.farm rue and a crisp made from candied peppers.

Paired with @frankcornelissen_winery munjabel 2021 ‘VA’

On our chef’s counter menu.

📸: @fotokento

Reservations can be made through @exploretock taken in Clifton by @rettasscoops

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15 days ago

Catch @alexander.nevermind of @rettasscoops and @chefmichaelbowe of @theredyetijeff for a one night only celebration of Appalachian cuisine and live cookery @mesalivedining
When good friends find time to cook together, great evenings are made. Seats available at www.mesachefs.com
Join us next Thursday, 10/1, hope to see you there. by @rettasscoops

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24 days ago

We continue to celebrate the harvests of the height of summer though they will be leaving us soon.

Tomatoes, corn and peppers - three quintessentially summer ingredients also serve as a harbinger to cooler weather, shorter days and a re-centering in autumn.

We begin preserving the final moments of summer for use in winter, and treat with reverence what we can still receive from Green River Farm and our Kentucky producers and wilds.

Join us in our dining room or at the chefs counter to experience our current tasting menus, with reservations available through @resy or @exploretock

📸: @fotokento taken in Clifton by @rettasscoops

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a month ago

FROM OUR WINE LIST:

FRANCE

H. BILLIOT MILLESIME GRAND CRU 2019, Ambonnay
A 75% pinot noir Champagne, rich and toasty, with lovely notes of red fruit, patisserie and walnuts. Our welcoming pour for our Chef’s Counter pairings.

CHAVOST BLANC D’ASSEMBLAGE, Chavot-Courcourt
50% chardonnay and 50% muenier, an absolutely lively and zippy glass. Spontaneously fermented, no added sulphites, no chaptalisation, unfined, and 100% from first press. A house favorite for good reason.

FAMILLE MOUSSE EUGENE BLANC DE NOIRS, Cuisles
A lively expression of 80% pinot meunier and 20% pinot noir. Its full of juxtaposed depth - sweet and acidic, stone fruit and pome fruit - a tender balance of structure and succulence on the palate.

GASTON CHIQUET TRADITION PREMIER CRU, Dizy
A rich and boisterous champagne that shows off the talents of the big 3 champagne grapes - with our preferred pinot meunier - leading the way. 40% meunier, 35% chardonnay and 25% pinot noir.

LES ROCHER DES VIOLETTES MONTLOUIS-SUR-LOIRE 2021, Loire
Xavier Wiesskopf’s exquisite pet-nat chenin blanc has been a staple on our wine list. Its bouquet of krispy kreme donuts and traditional chenin palate has us consistently swooning.

JACKY ET JP BLOT, TRIPLE ZERO ROSE, Touraine
95% gamay and 5% grolleau, the absolute epitome of porch pounders. Crispy, fruity, juicy and luscious. No dosage, no tirage, no chaptalization.

FREDERIC COSSARD, BIGOTES, COMBE BAZIN 2023, BEDEAU, Saint-Romain
three wonderful Burgundy expressions. Two chardonnays, and a pinot noir. Juicy, lively, bouncy and crushable.

LES CHEMINS DE BASSAC, LES CHAMPS DES MAURES, Puimisson
A 100% cabernet sauvignon from Languedoc, the product of long and slow concrete maceration. Drinking softer and more refined than your usual cabernet. taken in Clifton by @rettasscoops

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2 months ago

About our bar:

Our wine selections from California. We work diligently to find producers from all over the world that embody our philosophy of regionality and sustainability. Some more traditionally presenting, some funky and orange. Our wine selection is built to be enjoyed with ice cream, our desserts, paired on our tasting menus, or all on their own.

POST FLIRTATION 2023, Martha Stoumen - an easy drinking field blend from Contra Costa County, made from Roussanne, Marsanne, Muscat Blanc and Colombard.

¡SUPERBUENO!, Los Chuchaquis - a pet-nat 100% Sangiovese from the experimental wine label from Ryan Stirm and Jehan Hakimian. Unfined and unfiltered, acidic and yeasty, we love it with strawberries.

EEØØLIAN 2023, CALCITE 2024, SERPENTINITE 2024, Ryan Stirm - three more selections from Ryan Stirm, based out of the Central Coast. eeøølian is a funky riesling, bursting with citrus, peach and minerality, with grapes sourced from Kick-On Ranch, ten miles from the Pacific Ocean. Calcite is named after the predominate geologic parent material of the soils in the Cienega Valley. Made with Riesling, Chenin Blanc and Chardonnay, it presents more traditionally, with gentle green fruit and a floral bouquet. Serpentinite, named after California’s state rock, is quite the opposite. A blend of Riesling and Falanghina fermented on skins like red wine for 17 days, expressing gently with a nice mix of fruit and funk.

BLANC DE NOIRS, 2021, Cruse Wine Co. - aged under flor for a year before extended lees aging in the bottle, its a distinct California sparkler, mineral forward and immensely refreshing.

LES LUNES CHARDONNAY, 2025, Les Lunes Vineyards - skin contact and carbonic maceration define the wine, leading to a wonderfully new expression of Chardonnay. Beaming with stone fruits, orange, chamomile and cider notes, it defies traditional California Chardonnay standards.

WOODYS SPARKLING ROSE - one of our favorite non-alcoholic selections, made from California grapes and produced in Healdsburg. Its dealcholozied and finished with a splash of red grape juice.

@stirmwineco
@crusewineco
@lesluneswine
@loschuchaquis
@marthastoumen taken in Clifton by @rettasscoops

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3 months ago

A selection from @capriolegoatcheese remains a constant on our tasting menus. We love using Capriole’s cheeses as a bridge into the sweeter courses near the finale of the menu.

We’ve previously worked with Piper’s Pyramide- accompanied with corn, peppers and saffron, Juliana - with honey pollen and flowers, and Sofia - with ash and hickory.

If your’e feeling less fancy, perhaps try our chevre and peach Choco Tacos at the scoop shop. by @rettasscoops

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3 months ago

Join us for a quick treat and relax with a glass of wine.

Our scoop shop and bar open at 2pm.

Perhaps you’d rather indulge in dessert after dinner a nightcap cocktail?

Or if you’re seeking something experiential, our Chef’s Counter offers a 9 course tasting menu rooted in Kentuckiana and Appalachia.

Dessert service starts at 5pm, reservations available through our tock page.

📸 @fotokento @jonchiphoto by @rettasscoops

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3 months ago

Last but not least, we also captured a few tasting menu items from @alexander.nevermind while we were at @rettasscoops

First one is preserved mulberries & blackberries with sourdough ice cream and a sauce made from black walnut miso and shagbark hickory

Second one is ham n eggs. @Bentonsbacon country ham with melons, @leopoldbros bourbon, @leopoldbrosvinegar and @robinsonfamilyfarm duck eggs.

Last is a peach galette with buckwheat, with a caramel and fudge made from last years’ noyaux and peach leaves by @rettasscoops

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4 months ago