Early front runners for most popular items are crab cakes; charred octopus with Great Northern beans, country ham, rutabaga and haricots verts; pork shank; and the lamb combo. Although he was involved in every aspect of establishing the character of the
restaurant, he credits Emily with much of the ambience. Ron Wolz, of Bittners, stepped out of his official role of official interior designer to offer the couple some friend-to-friends advice. “We ran with his ideas,” says Heyde. Clean lines and an orange and white color scheme define the décor that’s highlighted by a communal
table of repurposed oak and maple communal table. “Everything about Fork & Barrel is a team effort,” says Heyde. “I’m not trying to do everything myself. Bringing in talent to create the team gives everyone a sense of accomplishment.”
TOPS LOUISVILLE | may 2017 93