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powered by open table

HOURS

LUNCH

MONDAY-FRIDAY ....... 11 - 2:30 PM

HAPPY HOURS

MONDAY-FRIDAY....... 4:00PM to 6:00PM

DINNER

MONDAY-THURSDAY....... 5:00 - 10 PM

 

FRIDAY & SATURDAY....... 5:00 - 11 PM
SUNDAY....... 5:00 - 10 PM

DINNER

LUNCH

DESSERTS

ABOUT

The food is regionally inspired.
The hospitality is distinctly Southern.

Born out of a passion for exceptional food and gracious service, Ward 426 brings an easygoing elegance to one of Louisville's historic neighborhoods. Chef Shawn Ward's down-to-earth approach to upscale dining utilizes the freshest local ingredients in dishes that showcase the peak flavors of the season in simple yet unexpected ways.

Lunch and dinner menus are accompanied by a full complement of wines and seasonally changing cocktails, while an extensive beer list features selections from some of the area's outstanding microbreweries. Guests are invited to enjoy drinks and a small plate menu in the restaurant's lounge and patio areas.

Opened in 2014, Ward 426 is a partnership between longtime friends Dean Corbett and Shawn Ward, along with Nirmesh Agrawal, former General Manager at Corbett's. Bittner's of Louisville redesigned the space with reclaimed wood, rich upholstery and brass accents for a warm and intimate experience.

Shawn K. Ward

Louisville native Shawn Ward earned his culinary degree from Johnson and Wales University in 1992 and then went to work under esteemed Chef Louis Osteen of Charleston, South Carolina. In 1995, Chef Ward became Executive Chef of Jack Fry's in Louisville, where his upscale, Southern-inspired menus would garner local and national accolades for more than 18 years. Chef Ward has been invited to cook for the revered James Beard House in New York City on four occasions, each time bringing his inspired use of regionally sourced ingredients to a national audience. His passion for cooking extends to teaching community classes and cooking for charitable events.

Dean Corbett

Chef S. Dean Corbett's extensive culinary experience began in Dallas, Texas at the renowned Chandler's Landing Yacht Club and the Ram's Head Restaurant. After moving to Louisville in 1982, Chef Corbett excelled through the ranks of the four-star restaurant Casa Grisanti, and later became Sous Chef at Sixth Avenue. In 1985, he purchased Equus and began to build a reputation of culinary excellence in the fine dining scene. Chef Corbett opened Jack's Lounge in 2000 and Corbett's in 2007, both to great local and national acclaim. Charity continues to be a huge part of Chef Corbett's life; in 2013 he raised $1.6M for Gilda's Club and over $600,000 for children's cancer research.

Nirmesh Agrawal

A first-generation American born to Indian parents, Nirmesh Agrawal attended Emory University and the Speed School of Engineering before realizing that his true calling was in the restaurant industry. He quickly worked his way up through the ranks at Garret's and then Azalea's, where he began to learn the intricacies of food and wine pairings. Nirmesh was a server at Corbett's when the restaurant opened its doors in 2007, and in 2011 was promoted to manager. When Chef Corbett approached him in 2014 with the chance to be part of Ward 426, he jumped at the chance to pursue his dream of opening a restaurant.