Keep serving good wines
Posted 05/22/2013 @ Bristol Bar & Grille - Jeffersonville
Food and service were excellent.
Posted 05/20/2013 @ Bristol Bar & Grille - Hurstbourne
We continue to return because the entire family enjoys the Sunday brunch.
Posted 05/19/2013 @ Bristol Bar & Grille - Prospect
it was lovely
Posted 05/17/2013 @ Bristol Bar & Grille - Downtown
best burger in town
Posted 05/15/2013 @ Bristol Bar & Grille - Highlands
Reservations
Online reservations are not currently used by this restaurant, but you can call
(812) 218-1995 to see if they will take your reservation.
Richard Blaine Doering
Executive Chef, Bristol Bar & Grille – Jeffersonville
Growing up in York, Pennsylvania, chef Richard Doering was inspired by his mother’s cooking and initially entered the industry as a pizza cook. Although his degree is in computer science, he returned to cuisine after college, developing his creative side and establishing himself as a mainstay on the Louisville culinary scene. Doering attended Penn State, Devry and Syracuse before settling into the Northern Kentucky area and graduating from Indiana University Southeast. Prior to taking the helm as executive chef at Bristol Bar & Grille – Jeffersonville, Doering worked as executive chef at Louisville Marriot East, 211 Clover Lane and Zephyr Cove and also was chef de cuisine at Shariat’s. He opened the popular Bardstown Road institution Ramsi’s as chef and was responsible for the creation of several of their menu items.
He enjoys Pacific Rim fusion cuisine and is particularly inspired by Vietnamese cooking, where French influence on Far Eastern ingredients create classics with bright, fresh flavor.

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Crab Cakes
Posted: 02/1/2008
INGREDIENTS:
2 LB. CRAB MEAT. (Pre-cooked)
4 OZ. WHITE BREAD CRUMBS (FRESH).
4 OZ. WHITE BREAD CRUMBS (DRY).
7 GREEN ONIONS
3 TBSP+ 1tsp DRY PARSLEY FLAKES
2 EGGS
2TBSP+2tsp DIJON MUSTARD
2 TBSP + 2tsp LEMON JUICE.
1 TBSP LEA AND PERRINS
2 tsp GROUND BLACK PEPPER
6 OZ. + 1TBSP MAYONNAISE

INSTRUCTIONS:
1. Mix all the ingredients together by hand in a large mixing bowl.
2. Use a 4 ounce portion and cook on a flat top or in a skillet at medium high heat until the center is hot.
3. Serve on an onion bun with the Roasted Bell Pepper mayonnaise, tomato, lettuce and potato chips.
COOKING TIME: 30 minutes
Cook Time: