Louisville’s iconic Highlands neighborhood starts a new culinary chapter inspired by award-winning Chef Lawrence Weeks. Weeks, a James Beard semifinalist and rising Southern culinary talent proudly announces the grand opening of Murray’s Creole Pub, a restaurant rooted in family legacy, bursting with passion, and built to honor the culinary dreams of those who came before him.
Named in tribute to his great-grandfather Lawrence Ignatius “Buzz” Murray and grandfather Lawrence Xavier Murray, Murray’s carries the dreams of two men who always aspired to run their own kitchen.
“This is more than food,” says Weeks. “It’s a tribute to the men who inspired my fire for cooking. They never got their shot to be head chefs – so I’m giving them the stage they always deserved.”
At Murray’s Creole Pub, the convivial spirit of British pub culture finds unexpected harmony with the bold, soulful cadence of Creole cuisine. Here, the comforting ritual of gathering over a pint meets the vibrant storytelling of the Southern table. With its warm and welcoming ambiance, the downstairs pub is the place to try such classic menu items as their burgers, fish & chips and tikka masala curry.
Chef Lawrence Weeks, James Beard semifinalist and rising Southern culinary talent, has just opened Murray’s Creole Pub in Louisville. Named in tribute to Chef Weeks’ great-grandfather, the warm and welcoming atmosphere offers a menu ranging from casual pub classics to soulful southern and Creole flavors. Murray’s Creole Pub is now open at 📍1576 Bardstown Road. 🕰️ Lunch service begins at 12 p.m 🕰️ Dinner service from 5:00 p.m to 10:00 p.m. 🕰️ Happy hour from 3:30 p.m – 5 p.m. Dishes pictured in the video: ▫️Acadian Oysters ▫️Scotch Eggs & Olives ▫️Fish & Chips ▫️Chicken Tikka Masala ▫️Coconut Curry-lentil ▫️Parmesan Fries ▫️Sticky Toffee Pudding-butterscotch (don’t skip! 😍) #newinlouisville#creole#louisvilleeats#louisvillerestaurants#louisvilleky
Upstairs, the mood shifts. The dining room evokes a more refined rhythm – intimate lighting, thoughtful plating, and a menu that leans into fine dining without losing its soulful roots. Oysters and caviar service lead the way for an experiential pub style menu – reimagined to take you on a culinary journey like never before. It’s a dual experience under one roof and an ode to the art of Southern hospitality, plated with intention and poured with grace.
Murray’s Creole Pub is open to the public on Dec. 12th at 1576 Bardstown Rd., Louisville, KY. Lunch service begins at 12 p.m with dinner service from 5:00 p.m to 10:00 p.m. Happy hour from 3:30 p.m – 5 p.m. Reservations are available now on Resy and walk-ins are welcome.
Dona Meche in the window of her restaurant in San Miguel de Allende. Photo by Jane Simon Ammeson.
On Calle Margarita Ledezma, not far from El Jardin Principal, the town square of San Miguel de Allende where jacaranda trees bloom, vendors come to sell their wares and even the occasional burro makes its way down the cobblestone street, Dona Meche stands at the open window of her restaurant. In front of her are colorful ceramic bowls brimming with a rich array of fillings she makes every day. What’s in each bowl varies depending upon what’s in season and available at the large open-air market not far away. Today it’s chicken with cactus and potatoes, grilled poblano peppers with mushrooms and cheese, shredded beef in a rich red adobe sauce and picadillo mixed with green beans, carrots and pureed tomatoes.
For ten pesos (approximately a dollar), Meche takes a ball of masa harina and, patting it into a thick circle, drops it into a comal of bubbling hot oil. When it’s just a little golden, she removes it from the oil and cuts a hole in the middle and adds the filling. If you want another, the process starts all over again. Order a glass of agua de Jamaica (hibiscus flower water), horchata (rice water) or guava juice for another seven pesos.
There’s your meal, simple and pleasurable–the flavors of the fillings are intense, the softness of the gordita melding the taste into a one of a kind treat.
To make gorditas at home, follow this recipe from “One Plate at Time” by Rick Bayless, cookbook author, restaurateur and TV host.
Gorditas con Carne Deshebrada 1 1/4 pounds boneless beef chuck steak, cut into 4 pieces 3 small white onions, diced 4 garlic cloves, peeled and finely chopped 1 tablespoon vegetable oil, plus oil to a depth of 1/2-inch for frying 1 (28-ounce) can good-quality whole tomatoes in juice, drained and chopped or 2 cups chopped ripe tomatoes 2 to 3 serranos or 1 to 2 jalapenos, stemmed, seeded and very finely chopped Salt 1 pound (2 cups) fresh, premixed masa 1/3 cup all-purpose flour 1 scant teaspoon baking power About 1/3 cup grated Mexican queso anejo or other dry grating cheese, such as Romano or Parmesan About 1/3 cup chopped fresh cilantro, for garnish
San Miguel Cathedral. Photo Jane Simon Ammeson.
In a medium saucepan set over medium heat, combine the meat with 2 quarts salted water, about 1/3 of the onions, and half of the garlic and simmer until the meat is very tender, about 1 1/2 hours. Strain, reserving the broth for another use.
When the meat is cool enough to handle, shred it into coarse strands with your fingers or 2 forks–don’t worry that there are bits of onion and garlic mixed with the meat.
Wash and dry the saucepan, set it over medium heat and add 1 tablespoon of the oil. When the oil is hot, add half of the remaining onions and cook until golden, about 6 minutes, then stir in the remaining garlic and cook for another minute. Add the tomatoes and chiles and cook until most of the juice has evaporated, about 3 minutes. Stir in the shredded meat and simmer for a few more minutes, then taste and season with about 1/2 teaspoon salt. Remove from the heat and set aside.
Heat a well-seasoned or nonstick griddle or heavy skillet over medium heat. Divide the masa dough into 10 portions and roll into balls; cover with plastic to keep from drying out. Line a tortilla press with 2 pieces of plastic cut to fit the plates. Gently press out a ball of dough between the sheets of plastic to about 4 inches in diameter (it’ll be about 1/4 inch thick).
Peel off the top sheet of plastic, flip the gordita, uncovered side down, onto the fingers of 1 hand, and gently peel off the second piece of plastic. Place onto the heated griddle or skillet. Bake for about 1 1/2 minutes, then flip and bake for another 1 1/2 minutes on the other side. The gordita will be lightly browned and crusty on the top and bottom, but still a little uncooked on the sides. Remove to a plate. Continue pressing and griddle-baking the remaining gorditas in the same manner.
When you’re ready to serve, warm the shredded beef. Rinse the remaining onions in a small strainer under cold water and shake to remove the excess moisture. Have the cheese and cilantro at the ready.
In a deep heavy medium skillet or saucepan, heat 1/2-inch of oil over medium to medium-high until the oil is hot enough to make the edge of a gordita sizzle sharply, about 350 degrees F on a deep-fry thermometer. One by one, fry the gorditas, turning them after they’ve been in the oil for about 15 seconds, until they’re nicely crisp but not hard, about 45 seconds total. When they’re ready, most will have puffed up a little, like pita bread. Drain on paper towels.
Use a small knife to cut a slit in the thin edge of each one about halfway around its circumference, opening a pocket. As you cut them, fill each gordita with about 1/4-cup shredded meat and a sprinkling of the onions, grated cheese, and cilantro.
Line up the filled gorditas on a serving platter and pass them around (with plenty of napkins) for your guest to enjoy.
