Title : A solid preview of The Standard Plate & Pour, coming to the former Gospel Bird footprint.
link : A solid preview of The Standard Plate & Pour, coming to the former Gospel Bird footprint.
A solid preview of The Standard Plate & Pour, coming to the former Gospel Bird footprint.
Good things happen when writers aren't bound by the imperative to write to a 3rd-grade level and produce text capable of being read in two minutes. The newspaper's editors give recent hire McAfee almost1,000 words, and she uses them quite well, producing one of the better Tom May Content Coagulator restaurant previews in a while.
Speaking personally, I've come to dislike the word "gastropub." This implies nothing more than a continuing internal rebellion against my own past pretentiousness, and isn't about the new establishment; all the best to them, and I look forward to seeing the craft beer selection.
Former Gospel Bird spot to become New Albany's next gastropub, by Brooke McAfee (Hanson's Folly)
NEW ALBANY — Business partners Tim Smith and Beau Kerley have been hoping to open a restaurant in New Albany or Jeffersonville for quite some time.
And when the former Gospel Bird space in downtown New Albany became available, it gave them the perfect opportunity to create their new concept. Their gastropub, The Standard Plate & Pour, is moving into the space at 207 E. Main St. Smith and Kerley are preparing to open their restaurant on June 24.
"This was pretty much a no-brainer," Smith said. "We discussed this for like two days, and it was like, how can we not do this?"
And just a few days later, they had the keys to the building. The space was home to the Gospel Bird for three years before the restaurant closed in November 2018.
Over the past 10 years, Kerley and Smith have worked together to open a variety of restaurants in the area, including 812 Pizza Co. in Georgetown and Crescent Hill Craft House in Louisville. Kerley has also been a co-owner of Bluegrass Brewing Co. in Louisville for about 12 years, and Smith has many years of experience as a chef ...
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