LOUISVILLE, KY. (WDRB) — Reservations are now open for a new Cuban-Italian restaurant opening later this month in the Highlands.
According to our partners at Louisville Business First, Prado 264 will hold its soft opening July 15, with reservations now available through OpenTable. The restaurant is located at 1514 Bardstown Road, the space formerly occupied by Mark's Feed Store.
Owners and husband-and-wife duo Luis Gonzalez and Lisanne Garcia spent over $400,000 to renovate the 3,500 square foot space. The pair had originally planned to open in May.
"It took more time than we wanted, all the permits and things," Garcia told LBF. "But it's fine. We are very happy. The local community is really good to us. Many people have stepped in and offered help."
The restaurant will initially open Wednesday through Sunday, with plans to expand its hours and dining options in August.
"This is a very soft opening," Garcia said. "For now, Wednesday through Sunday. Probably in August, we're going to be able to open the whole week. We're talking about a brunch on Sunday, even Saturday, or doing some lunch."
Prado 264 is named for Prado Restaurante 264 in Havana, Cuba, a once-popular restaurant that fell into decline in the 1970s before Gonzalez's father helped revive it in the early 1990s.
The restaurant's kitchen will be led by Miami chef Michael Garcia, who is relocating to Louisville for the role.
Gonzalez said he and his wife will pay homage to the unique flavors and recipes from Prado 264's namesake. A popular Miami chef, Michael Garcia, will move to Louisville to run the kitchen.
Before moving to Louisville, Garcia and Gonzalez lived in Miami for 14 years after immigrating from Cuba. They later opened a restaurant on Florida's Gulf Coast before deciding Louisville was the right place to bring the Prado 264 concept to life.
Customers will initially have access to the restaurant's first floor and an outdoor patio called Garden Di Lisa, while plans call for the second floor to eventually become a speakeasy and event space. The restaurant also plans to feature live music on Fridays and Saturdays.
The restaurant plans to employ about 20 people and, once fully opened, will serve dinner daily, with potentially brunch and lunch available on weekends.
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