Highlights

A creative chef with the chops to turn the ordinary into something special is a key criterion, and Harold Baker of Garys fits that bill, turning out an international menu that ranges from France to New Orleans while staying deeply rooted here at home. An amiable host adds another grace note; the restaurants Greg Fearing circulated among the tables, engaging guests in easy conversation while effortlessly sensing when to back away from those whod rather be left alone. At Gary's on Spring, named in memory of Sutcliffe's father and grandfather, every element comes together nicely. The main dining area is a long rectangle with hardwood under foot, a mix of brick and white walls, and warm track lighting that falls on black-and-white photos of vintage Louisville scenes. It has the calm of an art gallery notwithstanding the echo of happy voices, which creates something of a din on busy nights. Upstairs, there's a comfortable bar area with plenty of soft seating. Both levels offer generous, well-considered outdoor seating suitable for fine-weather dining or quaffing a cocktail or a glass of wine at twilight. Garys on Spring has all the ingredients for success.