even sooner , to help develop a relationship with the community ahead of the bigger project . And while various practical and economic factors presented delays in getting the restaurant ready , the doors finally opened on May 10 , 2024 .
" It ' s just to fly the Horse Soldier flag ," said Stephens . "( The restaurant helps ) reach out to people and get everybody accustomed to the fact that we ' re actually going to be here ."
Elegance and Relevance
Stephens knows that what The Urban Stillhouse offers is a little bit different from what Somerset is used to , perhaps . The menu features the types of ingredients and dish concepts those accustomed to eating in Michelin-starred restaurants in bigger urban centers might be more used to , as is the top-caliber service that goes along with it .
" There ' s a fairly large population in Somerset that ' s fairly well-traveled ; they get out a lot ," said Stephens . " By those people who are sort of used to higher standards in a restaurant , we ' ve been received really well ."
Underpinning the sophistication of The Urban Stillhouse , however , is a spirit of welcoming simplicity and cultural relevance to the restaurant ' s new Kentucky home — and that ' s thanks in large part to head chef Jake Stearns .
A native of Louisville , with deep family roots in nearby Clinton County , Stearns has an accomplished career in
Urban Stillhouse General Manager Christopher Stephens .
the culinary industry , and Stephens said that the restaurant wouldn ' t be here without Stearns .
From Chicago to California , Stearns has gained valuable experience in the kitchen . He ' s worked with celebrity chef John Besh in New Orleans and even served as personal chef for rock star Sheryl Crow . When the opportunity came to return to Kentucky with The Urban Stillhouse and be closer to his family , Stearns took it , and the result has been to the benefit of Pulaski County diners .
Even in a kitchen like that of The Urban Stillhouse , however , Stearns is determined to keep his food authentic and grounded , describing his personal style as " modern Appalachian " in terms of its influences .
" I want to highlight a lot of the Kentucky ingredients , a lot of the mountain traditional recipes ," said Stearns . " My granny ( lives ) real close ... She ' s 98 , and I use a lot of her recipes that are her grandmother ' s recipes . These recipes are 180 years old . I kind of bring a little modern touch to those recipes and use those as influence and inspiration to create dishes that I feel Somerset can really get behind ."
Stearns takes a seasonal approach to the menu , typically keeping basic proteins and local favorites but preparing them differently and changing things around — like warmer spices and heartier dishes in the winter , or more green elements and a lighter feel in the spring .
However , " Something that will hopefully never go away are the spicy lamb meatballs over the white cheddar grits ," said Stearns . " That ' s one of everybody ' s favorites ,
Photo by Christopher Harris
it seems like . Those are Kentucky grits ; it ' s lamb from Kentucky as well ."
Stephens said the restaurant ' s goal with its Americana-style menu was " to try and create food that ' s simple but higher quality — natural , organic , as far as steaks and bison . We really try and get prime products and higher-end products . It ' s a little more expensive , but we think that quality is important ."
From wild salmon to a bison filet , a pork chop that Stearns says customers love to unique takes on shrimp and quail , there are an incredible array of options for guests to try at The Urban Stillhouse , with the ability to revisit favorites or try something new and exciting each time in . But while it might look fancy on the surface , that spirit of openness and hospitality remains the ribbon that
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