Chef Richard Sible was chef de cuisine at Garage Bar since joining the restaurant shortly after it opened in 2011. Sible’s dedication to mastering the custom-built wood-fired pizza oven has helped guide the menu at Garage Bar since day one. Garage Bar consistently incorporates local farm’s produce into the menu and showcases a rotating selection of regional country hams. The Garage Bar menu will retain signature dishes like Sweet Corn Pie, Brussels Sprout Pie and Fried Turkey Wings. Sible has been an integral part of Garage Bar’s menu development since before the restaurant’s opening. As executive chef, he expects the menu to retain the same spirit that Garage Bar guests have come to know and love, with the gradual introduction of new menu items that draw inspiration from responsibly sourced ingredients.
Marty Rosen, the restaurant critic at the Courier-Journal, gave Garage Bar three and a half out four stars! Rosen calls out the sweet corn pizza as “stunning” and describes the rolled oysters as “Plump, ultrafresh oysters rolled in cracker crumbs and fried until they become sublime, juicy fritters…” Hungry?!
