Located in the heart of downtown Louisville’s NuLu district, Decca is excited to feature local artists and musicians alongside inspired food and drinks in a warm atmosphere.
Pan Roasted Mussels
Madras Curry, Brussels Sprouts, Field Peas, Creme Fraiche
Hand-Cut Steak Tartare
Cucumber, Wild Ramps, Parmesan, Potato Chips
Fried Green Tomatoes
Harissa Crema, Feta, Mint, Sumac
Duck Liver Terrine
Grilled Bread, Cherry Mostarda, Pickled Vegetables
Bibb Lettuce Salad
Shaved Radish, Pecorino Toscano, Red Wine Vinaigrette
Shaved Apple Salad
Mustard Greens, Candied Walnuts, Parmesan Dressing
Smoked Tomato, Parmesan, Mint
Fresh Chèvre, Parsley, Lemon
Sweet Corn Cavatelli
Ricotta Salata, Aleppo, Basil
Wild Shrimp a la Plancha
Caramelized Eggplant, Spanish Chorizo, Salsa Verde
Wood-Grilled 16 oz. Rib Eye
Charred Corn, Foraged Mushrooms, Worcestershire
Crispy Texas Redfish
Couscous, Cucumber, Peanut, Leek Brodo
Wood-grilled Pork Chop
Farro, Charred Apples, Cauliflower, Mustard Jus
Pan Roasted Chicken Breast
Potato Puree, Sweet Peppers, Toasted Almonds, Romesco
Pistachio Za’atar, Labna, Dill
Caramelized Summer Squash
Marcona Almonds, Chile Oil
Creme Fraiche, Coriander, Blood Orange
Apples, Caramel, Buttermilk Sherbet, Almond
Sweet Cream Panna Cotta
Grapes, Thai Basil, Sunflower Seed Brittle
Chocolate Devil’s Food Cake
Chocolate Mousse, Chocolate Meringue, Coffee Ice Cream
Hot Shot of Espresso, Dark Chocolate Sorbet, White Chocolate, Pecan Liqueur
Farmstead Cheese Board
House Made Accoutrement
available in The Cellar Lounge 5:30p – 10p
Wood Grilled Spare Ribs, North African Spices, Honey Gastrique
House Pickle Plate, Beet Pickled Farm Egg
Grilled Cheese, Sourdough, Fontina, Caramelized Onions, Apricot Agrodolce
Shoestring Frites, Green Goddess
Warm Spanish Olives, Preserved Lemon, Oregano
Sweet & Salty Caramel Corn, Daily Flavor
A passionate and uncompromising commitment to quality, a respect for technique, and an artistic sensibility that results in a balanced yet exhilarating eating experience.
Executive Chef Annie Pettry
As Executive Chef of Decca, Annie Pettry brings to the table a passionate and uncompromising commitment to quality, a respect for technique, and an artistic sensibility that results in a balanced yet exhilarating eating experience. With a nuanced palate and an ingredient driven mindset, she creates her own unique take on American cuisine. Raised in Asheville, North Carolina, which proudly claims itself as a “foodtopian Society,” Annie’s childhood was steeped with influential food experiences including growing vegetables, foraging for mushrooms, trout fishing and countless hours in the kitchen learning from her parents’ global cooking style.
Pettry was named one of Restaurant Hospitality’s “15 To Watch in 2015,” a 2014 & 2015 Food & Wine “The People’s Best New Chef” nominee, a 2014 Star Chefs Rising Star, and was the winner of the 2013 Louisville Cochon 555 Heritage BBQ competition. Annie can be seen competing on season 14 of Bravo Media’s Emmy and James Beard Award-winning “Top Chef.”
Chef de Cuisine Cody Stone
Since day one, Cody Stone has fostered an infectious drive for passion and excellence that has been an integral part of shaping the Decca kitchen. Cody, a Louisville native and a culinary school misfit, has worked in many of Louisville’s finest restaurants such as 21C’s Proof on Main and the late 732 Social. Among these he cites that it wasn’t until he became Sous Chef of Proof on Main under renowned Chef Michael Paley that he was transformed from a “turn and burn cook” into a cook with a deep respect for details and technique. At Decca he cultivates this respect while he works closely with Chef Annie, collaborating on menus, sourcing the best products, and maintaining kitchen operations.
Partner Chad Sheffield
Chad Sheffield, a Louisville native, has spent the past two decades working in the restaurant industry, including San Francisco’s Coco500. His creative adventures have included music booking, starting his own theater company, and acting.
Partner Kelsey Norris
Chad and Kelsey moved to Louisville from San Francisco in 2010 to open a restaurant that combined their love of food, wine, visual art, live music, and record collecting. Kelsey Norris, originally from Jasper, Indiana, received a BA in English Literature from the University of Louisville and studied Photography at the Academy of Art University in San Francisco. She is currently a resident at the UNC School of Medicine.
Get in touch.
RESERVATIONS ARE AVAILABLE BY CALLING
To purchase Gift Cards click here.
For Private Event information please contact Nathan Little at Little@DeccaRestaurant.com
We are happy to assist you with your reservation needs. We ask that for parties larger than 10, please allow 36 hours notice. Please be mindful of our policy of NO SMOKING inside or outside on our patio. Thank You.