Perso

06/07/2026

Chef Drake Aldrich plays on comforting classics in our latest Prix Fixe Menu..

Our weekday Prix Fixe Menu is available every Sunday through Thursday, and a portion of all sales benefit Blessings in a Backpack, the Louisville Chapter.

"Challenges help make us who we are. There were times in the past where food insecurity was a challenge for me. It was one of the reasons I was drawn to this industry. We believe that no one within our reach should face hunger. This is why we have decided to donate a portion of every purchase from the Prix Fixe Menu to “Blessings in a Backpack,” an organization that shares some of our core values. They work hard to provide meals to children with food insecurity."
-chef/owner Emil David

Click here for an update from PERSO x SOIGNE!

06/06/2026

An evening you cannot miss..

Three well traveled chefs in one night, making food inspired from their journeys and heritage. These three will be sharing the kitchen to create fun dishes for a party like no other.

This party will have three food stations showcasing each chefs story.

Featuring:
•Chef Michael Bowe - a unique but familiar approach to contemporary Appalachian with Middle Eastern influences.
•Chef Drake Aldrich - blends southern flavors with classical European techniques.
•Chef Emil David - memories of how Filipinos bond through weekend family bbqs.

Tickets also include non alcoholic drinks and selected cocktails, beer and wine.

This dinner party will benefit Apron, an organization who supports our industry.

$150 per person, includes food and drinks. Tax and gratuity not included.

Check out our event on Tuesday, Jun 16, 2026.

Click here for event details from PERSO x SOIGNE!

05/25/2026

Three well traveled chefs in one night, making food inspired from their journeys and heritage. These three will be sharing the kitchen to create fun dishes for a party like no other.

This party will have three food stations showcasing each chefs story.
Featuring:
Chef Michael Bowe - a unique but familiar approach to contemporary Appalachian with Middle Eastern influences.
Chef Drake Aldrich - blends southern flavors with classical European techniques.
Chef Emil David - memories of how Filipinos bond through weekend family bbqs.

The party will also includes non alcoholic drinks and selected, cocktails, beers and wine.

This dinner party will benefit , an organization who supports our industry.

$150 per person, includes food and drinks. Tax and gratuity included in ticket price, not for extra beverages purchased.

Tickets available by clicking “book now” on our website and selecting the date June 16th, or by clicking the link in our bio.

._.david

05/22/2026

These 3 are cooking up something. More details coming soon!

._.david

05/20/2026

Another beautiful dish from ..

DUCK CONFIT
creamed leek and potato, rhubarb vinaigrette

Reservations on our website or Tock!

05/18/2026

Join us for our weekday Prix Fixe Menu. $29, three courses, available every Sunday through Thursday.

Reservations on our website or Tock.

05/15/2026

It’s almost Summer, which means a new menu is coming soon. Enjoy the last few tastes of Spring while you can!

Reservations on our website or Tock.

05/13/2026

When I started my journey in this city back in 2019 we started as a food truck (Hot Buns). From humble beginnings, this city has taught me something that gave more meaning to my career - the sense of community. From that we were given the opportunity to open Perso.

This restaurant is where I have shared my stories and memories. It gave me the gift of meeting many people and some have even become friends. That led me to meet Chef Drake Aldrich, one of the most passionate professionals I’ve spoken with, about 2 years ago. It became my goal to work with someone who shares a similar approach to cooking and dedication. That goal finally came to a reality in January of 2026. I can’t be happier to have Drake in our growing team.

Perso has given me pride and joy in my work all these years, and it became our goal to do better, menu after menu. With this collaboration, our whole team is dedicated to push for broader boundaries.

It is here where we’ve showed what we’re passionate about. My ambition for Perso is to be the place where we can tell our stories through food. Perso will become a culinary playground for us to share with many. We can’t wait to explore this new beginning with everyone.

05/10/2026

Join us for a special evening at Perso honoring the legacy and flavors of James Beard Award-winning Chef Kathy Cary and her iconic Louisville restaurant, Lilly’s Bistro.
 
This one‑night‑only dinner will feature a collaborative four-course tasting menu inspired by some of Chef Cary’s most beloved dishes, brought to life by the Perso kitchen team. The evening will begin with a cocktail hour featuring passed hour d’oeuvres before guests are seated for dinner.
 
In celebration of Chef Cary’s lasting impact on the culinary community, 100% of every ticket sold ($150) will be donated directly to the West End School (https://www.westendschool.org/), a cause near and dear to her heart.

Please note that beverages, tax, and gratuity are not included in the original ticket price. A 20% service charge, along with applicable taxes and fees, will be applied at checkout.

Tickets can be purchased by going to our website, www.persorestaurant.com, click “book now” and select the date of May 28th. We can’t wait to see you all for this special evening!

05/07/2026

Rich, silky and impossibly fragrant..

This dish was inspired by a traditional Middle Eastern dish called Ghalieh Mahi.

"I was introduced to this dish while collaborating on a benefit dinner years ago. I fell in love with the sour and tangy flavors that come fro the tamarind and fenugreek. And as the years have passed I have found many uses fro those flavors in a multitude of new dishes," says Executive Chef, Drake Aldrich.

"For Perso, I decided to pair the Ghalieh Mahi base with lentils and Black cod accented with a sweet and spicy Fresno chili relish and fresh cilantro and parsley."

Wonderfully balanced and rich in aromatics, this has been a favorite new dish from our Spring menu!

Join us for dinner! We can't wait to

see you.