Dust off the Welcome Wagon. It's merely a question of which bottle to open.

Levon Wallace is Executive Chef at Louisville's 21c Museum Hotel and Proof on Main. Recently he contributed a piece to the Consuming Louisville blog, as part of Michelle's ongoing series called "One Thing I Love About Louisville."

One Thing I Love About Louisville: Levon Wallace

My first ever visit to Louisville was in February of 2012. I had tickets to a show at the Kentucky center for the Arts and if I recall correctly it was a particularly inhospitable evening. Having just moved from Cape Cod, I was sure that I left such bone chilling temperatures behind. Luckily, my life was spared from certain hypothermia thanks to one or two (ok, maybe three) pours of Woodford Reserve…one ice cube, please.

Verily, how many long-term relationships have been cemented with bourbon? It's one thing that Kentucky gets consistently right.

After reading this excellent essay in its entirety, it seemed as though I'd missed something, and so I read it again. This second time, I was smiling, because most of the folks mentioned -- Sam Cruz (Against the Grain), Josh Lehman (Holy Grale), Bob Capshew (NABC Porter namesake and vinegar maker) and Rusty (the "Jerky Man") -- are Hoosiers, either by birth or residence.

Then I was delighted to share a table with Chef Wallace at Tuesday's beer dinner at Against the Grain, and even more intrigued to learn that he's about to move ... to New Albany.

A new recruit for the New Albany revolution, perhaps? We can only hope.

Welcome, Chef Wallace. New Albany is a state of mind ... but whose?

See, even vegetarians can enjoy Feast BBQ.

Maybe it's just me, but when a noted local foodie of the vegetarian persuasion chooses to devote a blog entry to the fare at a barbecue restaurant -- located in New Albany, not Louisville -- it's a very good thing, indeed.

Apart from tofu and seitan, Feast BBQ has elicited much discussion among New Albanians since the restaurant debuted on July 4. The vibe has been overwhelmingly positive, with scattered comments about inconsistent opening hours and frequent menu depletions.

My two cents is this: It's part of the game. The most accurate business plan in the world is altered the moment the first customer walks through the door, and it's worth remembering that learning curves are an integral part of the process.

Beginning with the coming week, Feast BBQ's hours are these:

Tuesday - Saturday ... Dinner from 5 p.m -10 p.m. (or later on Friday and Saturday)

Owner/chef/chief bottle washer Ryan Rogers adds: "Thank you for the overwhelming support that has been rolling through the doors. Hopefully this will be our last change in hours until we can expand our kitchen/cooler and once again expand our hours."

Where to Eat in not-exactly-Louisville: Feast BBQ, at Consuming Louisville

It’s a pretty well known fact that I don’t venture across the river to visit our neighbors to the north very often. But someone making the effort to make sure vegetarians have something good to eat at a barbecue restaurant? Well that’s enough to get me across the river.

I represented team vegetarian and my dining companion represented team “mmmm bbq chicken is good” for our meal at Feast BBQ last week.