Restaurant Dining in a Classic Setting

211 Clover Lane is the product of two ambitious and talented young men: owner Andrew Smith, and Chef Allen Heintzman. Together, they have created one of the region's most loved restaurants.

Owner, Andrew Smith

Andrew Smith has been the owner/operator of 211 Clover Lane restaurant for the past ten years.
He resides in St. Matthews with his wife, Katie, and two boys Philip and Will B.

After studying two years at Wittenberg University in Ohio, Andrew transferred to Centre College, in Danville, Kentucky. He graduated in the spring of 1999 and moved to Atlanta, where he entertained the idea of law school. However, a food odyssey took center stage. While living with his sister, they explored international markets, boutique wine stores, and most important, all the top restaurants. Exposure to cutting-edge cuisine, spot-on service, and hand-selected wine lists was all very new and captivating to Andrew: and he knew then he wanted his own restaurant.

In the spring of 2000 Andrew moved to Louisville, Kentucky, where his new passion would take flight. With dreams of owning a restaurant on the distant future, Andrew took a job as a server at 211. He was rapidly selected to be general manager, where he learned about the art and business of fine food and wine.In November 2004, Andrew bought the restaurant from its' founders Elaine and Bob Bordogna. While keeping the original character and charm of the restaurant, he works daily to  ensure the best dining experience possible.

Chef, Allen Heintzman

Born and raised in Louisville, Allen Heintzman began his culinary career at De la Torres' Spanish Restaurant.  There he trained under Madrid native Miguel de la Torres.  Upon graduating from Trinity high school and the University of Louisville and Sullivan University, Heintzman moved to New Orleans where he met his mentor, Master Chef and local legend Chris Kerogeorgou.  Under "Chef Chris", Heintzman learned the traditional dishes of the south of France, as well as the tradition of running a kitchen.  After hurricane Katrina, Heintzman was brought back to his home town where he became head chef at the Mulu Fine Dining and Art Gallery, forerunner to Artemisia.  Eventually he would do stints with Michael Ton as chef de cuisine of Basa and Susan Seiller at Relish.

Heintzman's approach to food is rustic yet subtle and elegant.  The use of fresh herbs, fine vinegars and healthful oils to enhance local sustainable ingredients is the trademark of his cuisine.  Chef Heintzman insists on the freshest seafood after his time in the gulf south.  And in keeping with the traditions of 211 Clover, Heintzman brings a French creole flair to the menu with an emphasis on fresh seafood, local ingredients and a modern approach to traditional recipes.