By Anthony Wyatt
NKyTribune reporter
When it comes to food, Florence boasts many franchise restaurants yet relatively few neighborhood eateries.
Bluegrass Restaurant and Catering, a locally owned and operated bar and restaurant on Mt. Zion Road, hopes stand out by serving up great food, drinks and live music while staying connected to the community.
Bluegrass opened its doors in February in the same location that formerly housed a Mad Mike’s Burgers and Fries. After running the Mad Mike’s franchise for over three years, Bluegrass co-owner Nick Diamon decided to strike out on his own and delve into something more than burgers
.
Although Bluegrass’s burgers are indeed worth the trip, especially the bar favorite Hangover Burger, which is topped with a fried egg and Glier’s goetta, chef and co-owner John McInerney additionally serves up classic American and Southern favorites like pecan-crusted catfish, Kentucky hot browns, shrimp po-boys and chicken Alfredo.
The restaurant is divided into two sections with slightly different menus and separate entrances. The left side of the building houses the bar space and live music venue, and connected via saloon doors on the right is the sit-down family restaurant.
Nick says this setup allows nearby workers and bar patrons to come into one side for a quick lunch bite or to kick back with a cold one for a concert while also keeping the other side free for families and other guests to enjoy a slower and quieter dinner.
Beyond the restaurant and bar, Bluegrass has a growing catering service. Unique for the Florence area, they have a full liquor license, expansive menu options and partnerships with various wedding services, from florists and DJs to venues and wedding planners.
“You can walk into Bluegrass,” Nick said, “and we can help you prepare for your entire wedding.”
Although Nick and his team have a passion for weddings, their catering service extends to other cliental as well. They frequently cater lunches for area businesses, they have participated in fairs and other local events and they have donated food for charity events such as the Walk to End Alzheimer’s.
At the heart of Nick’s vision for Bluegrass lies a commitment to the local community.
“I was born in Florence, and I’ve lived in the area all my life,” Nick said, “and I want to help it grow. . .I want to bring the community a place they can call home. A place where we remember your name and truly value your business.”
The restaurant accomplishes this goal in one way by sourcing some of its produce from local farms and by serving beer from local breweries, such as Braxton from Covington and Country Boy from Lexington. Although the bar has perennial favorites on tap as well, be sure to check out the easy-to-read draft board near the entrance for what’s available seasonally.
With few options available for eating locally in Florence, Nick hopes Bluegrass will inspire other restaurateurs to start their own eateries and encourage diners to frequent locally owned establishments.
He also hopes to inspire his own employees.
Under the tutelage of Johnson and Wales-trained Chef McInerney, the restaurant’s cooks receive the knowledge and support they will need to expand their own culinary careers in the future.
Area bands add a final depth of community to the restaurant. On Friday and Saturday nights, bluegrass, country and classic rock bands light up the stage, drawing in bar patrons and music lovers alike.
Additionally, Bluegrass hosts an open mic night on Mondays.
“People in the area have a pride in Kentucky and in their community,” Nick said, “and I think people want to support what’s local. When they hear about us, on social media or by word of mouth, I think people really want to support a place named Bluegrass.”
For more information about the restaurant and bar, visit www.bluegrassrestaurant.com. For catering information, call 859-638-7275.