Monday, April 14, 2008

Bristol Bar and Grille Presents a New Waterfront Location

The Bristol Bar and Grille has become a Louisville tradition for casual fine dining and earlier this month owner Doug Gossmann opened the first Indiana Bristol Bar and Grille at 700 West Riverside Drive. The restaurant occupies the second floor of the building, which connects to the 181-room Sheraton Louisville Riverside Hotel. In addition to offering the same great cuisine as the other locations, the Jeffersonville Bristol will work with the new Sheraton to facilitate special events in the private dining rooms and ballroom. The hotel-based Bristol will also provide room service and catering for all 8,000 square feet of banquet space in the hotel. The hotel, which will be managed by MHI Hotel Services, LLC., will open Thursday, April 24.

“The fantastic dining experience at the Jeffersonville Bristol will be enhanced by the spectacular view,” says Gossmann. “The balcony and the oversized windows showcase the Ohio River and the Louisville skyline, making this Bristol’s most striking view yet.”

The bar and dining area of the Bristol seat 176. A second story patio with a magnificent vista of the downtown bridges and Louisville skyline seats around 90. Two private spaces for private or corporate events seat 100 each and one boardroom seats 12. The largest space in the facility is the ballroom, which seats 250. The Jeffersonville Bristol is perfectly situated for prime viewing of Ohio River fireworks displays like Thunder Over Louisville.

The Jeffersonville culinary team will be led by executive chef Richard Doering. Prior to taking the helm at Bristol Jeffersonville, Doering worked as executive chef at Louisville Marriot East, 211 Clover Lane and Zephyr Cove and was chef de cuisine at Shariat’s. He opened the popular Bardstown Road institution Ramsi’s as chef and was responsible for the creation of several of their menu items. He enjoys Pacific Rim fusion cuisine and is particularly inspired by Vietnamese cooking, where French influence on Far Eastern ingredients create classics with bright, fresh flavor.

The Bristol’s’ new kitchen staff also includes assistant kitchen managers Alan Schaefer and Dennis Baumgartel. The front-of-the-house management team includes general manager Scott Harper, and assistant managers Fatemeh Collins, Greg Fearing, Paul Wilder, and Michael Wrege. Sam Anderson will be the operations manager.

The Bristol Bar and Grille has been Louisville’s dining tradition since 1977. All four existing locations are open for lunch and dinner daily. Locations and phone numbers are: Downtown (502) 582-1995; Highlands (502) 456-1702; Hurstbourne Pkwy (502) 426-0627; Prospect (502) 292-2585 and Jeffersonville (812) 218-1995. For more information, visit

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