Michael Paley, the executive chef at Proof on Main since the property opened in 2006, will remain the chef/partner of Garage Bar, a Neapolitan-style pizzeria, country ham and oyster bar in Louisville’s NuLu neighborhood. Paley will relocate this fall to lead the kitchen at Metropole, the new restaurant in the 21c Museum Hotel in Cincinnati, which is scheduled to open in fourth quarter 2012. Under Paley’s direction, Metropole will emphasize the city’s European and Germanic roots and focus on dishes cooked in a custom-built hearth. Showcasing the region’s sustainable farmers and producers, Paley will develop a menu of string-roasted meats, ash-cooked vegetables, house-made charcuterie and more, with a beverage menu that favors craft beers and bourbon.
“After opening Garage Bar, our wood-fired pizzeria in Louisville last year, I was inspired to create a menu that is cooked almost entirely by wood-fired heat,” Paley says. “Our menu at Metropole will reflect Cincinnati’s rich, European-based culinary heritage, and I am thrilled to introduce our custom-built hearth as the focal point of the restaurant and the menu.”
21c Museum Hotel Cincinnati will renovate the former Metropole Hotel—a historic landmark in downtown Cincinnati—restoring this nearly 100-year-old architectural gem into a beautiful public space. 21c is embracing the architecture of the Metropole building to create a new space for visitors and residents of Cincinnati to view cutting-edge contemporary art, and enjoy Paley’s menu that celebrates the region's sustainable producers and culinary traditions. A rooftop bar will offer stunning views of downtown Cincinnati and the surrounding area.
Levon Wallace, an alumnus of luxury resort properties Ojai Valley Inn, Harbor View Hotel & Resort and The Kelley House in Nantucket, has been appointed as executive chef of Proof on Main, the acclaimed restaurant located at 21c Museum Hotel in Louisville. Over the course of the summer, Wallace and Paley will work in tandem on transitioning the kitchen.
“Over the next few months, Michael and I will work side-by-side to ensure a smooth and seamless experience for our guests and staff,” says Wallace. “I am excited to become part of the vibrant dining community in Louisville, and look forward to introducing my new menu at Proof on Main this fall.”
Signature Proof on Main dishes, including Bison Burger, Warm Ricotta, Charred Octopus, and House-Cured Meats, for example, will remain on the menu. Wallace will gradually introduce new menu items, showcasing responsibly sourced and locally raised ingredients from the restaurant’s Woodland Farm and other regional purveyors, with his approach of soulful, honest cooking to reflect Proof on Main’s style.
For more information, please visit http://www.21cmuseumhotels.com/