(Suggested musical accompaniment to today’s post, courtesy of Manic Street Preachers)
The final day for Harvey’s Cheese at Logan Street Market is this Sunday, February 5, and then the cheesemonger is moving to a new location at 2011 Frankfort Ave. (formerly The Fuelery), where it will embrace a split personality as cheese purveyor by day and Australian-themed eatery by night.
A relevant excerpt from the text:
Come get your toastie fix during our FINAL WEEK at @loganstreetmarket. Our last day at the market will be Feb. 5th. It’s definitely bittersweet; we’re gonna miss our market friends & neighbors so much. Don’t fret, the new spot at 2011 Frankfort Ave will have a toastie, and SO MUCH MORE (full menu, full bar, full service). But if you wanna get a tried & true favorite, we recommend coming to see us this week.
The Courier Journal’s Olivia Evans offers a detailed assessment of what’s to come for Harvey’s.
Harvey’s Cheese moves, and opens an Australian-themed restaurant. Here’s where to find it
The business will relaunch and open as Harvey’s at 2011 Frankfort Ave. The new concept will operate as a cheese shop by day, and Louisville’s first Sydney, Australia-themed restaurant by night.
The Australian angle is utterly unique.
Mills was born in Australia and lived there until he was 21, eventually moving to Louisville to follow his now wife, Ashley. Mills said his food will specifically be influenced by Sydney, the largest city in Australia.
“Sydney is a very multicultural city with a lot of influences from Asia, a lot of influences, especially specifically Southeast Asia, a lot of Mediterranean influences,” Mills said. “It’s a mesh of all these things.”
Anticipated opening hours for Harvey’s, which will take a few weeks to prepare for opening, are Tuesday through Saturday 11:00 a.m. to 9:00 p.m., and Friday and Saturday 11:00 a.m. to 10:00 p.m.
Previously at F&D:
Harvey’s Cheese & Nosh is coming to Frankfort Avenue
The post Cheese by day, Australia by night—or, Harvey’s heads to Clifton appeared first on Food & Dining Magazine.
