Retta’s is not the easiest place to explain in one sentence, and that might be what makes it so interesting.
Chef Ben Deutsch is the chef and owner behind Retta’s on Frankfort Avenue in Louisville, where dessert, ice cream, natural wine, cocktails, vinyl records, and Kentucky ingredients all come together inside one creative dining experience.
In this clip, Ben breaks down what Retta’s really is, how the concept came together, and why dessert can carry more story than people expect.
The full episode, “Dessert Has a New Voice,” is now live on YouTube, Spotify, and Apple Podcasts.
Search Kentucky’s Wandering Realtor to watch or listen.
#Rettas #RettasLouisville #LouisvilleDessert #LouisvilleRestaurants #LouisvilleFood FrankfortAve KentuckyIngredients DessertBar
Supporting local restaurants is bigger than trying the newest spot one time.
In this conversation, Chef Ben Deutsch of Retta’s talks about the way people support restaurants, how quickly attention can move from one new place to the next, and why being intentional with where we spend our dollars matters.
This clip goes beyond one restaurant. It speaks to Louisville’s food culture, small businesses, and the places we say we want to see survive.
The full episode, “Dessert Has a New Voice,” is now live on YouTube, Spotify, and Apple Podcasts.
Search Kentucky’s Wandering Realtor to watch or listen.
What is one Louisville restaurant you think people should keep showing up for consistently?
#SupportLocalRestaurants #LouisvilleRestaurants #LouisvilleFood #LouisvilleFoodScene #KentuckySmallBusiness
Most people think of dessert as the final course.
At Retta’s, Chef Ben Deutsch saw it as the main event.
After training at the Culinary Institute of America and working in Michelin-starred kitchens, Ben brought that same level of thought, technique, and creativity to a dessert focused concept here in Louisville. But instead of building an experience that feels out of reach, Retta’s gives people a way to enjoy high level food through ice cream, seasonal desserts, local ingredients, cocktails, natural wine, and a sense of place.
In this clip, Ben explains why dessert became the foundation for Retta’s and how it allows people to experience something thoughtful, creative, and accessible in a different way.
The full episode, “Dessert Has a New Voice,” is now live on YouTube, Spotify, and Apple Podcasts.
Search Kentucky’s Wandering Realtor to watch or listen.
�#Rettas #ChefBenDeutsch #LouisvilleDessert #DessertBar #LouisvilleFood
As the seasons change and the menus showcase new crops in Kentucky, a course dedicated to @capriolegoatcheese always remains.
Our current focus is on the stellar Juliana. Aged 4-8 months, rolled in flowers and herbs de provence. The dish seemed obvious - springs first blooms, honey and pollen.
Previous courses have featured Sofia with shagbark hickory and ash, and Pipers Pyramide with corn and saffron.
Available on our tasting menu.
Reservations available on @exploretock , in the bio link, google or our website.
Photos 1 & 3 @fotokento
Photo 2 @jonchiphoto
Bourbon, No Bourbon- a Retta’s favorite
Here we have Omar prepping a key component, our bourbon barrel stave ice cream- the integral process starts with @angelsenvy hungarian white oak barrels. We burn pieces of the staves again to bring out the aroma of the wood and reinforce the char on the inside of the barrels. Once they catch, they’re steeped in @jdcountrymilk and cream with roasted @janiesmill wheat and rye berries to deepen the connection to a bourbon mash bill.
Come join us Thursday-Monday in the Clifton neighborhood to get a taste for yourself!
.
#kentuckyproud #eatlocal #eatlouisville #keeplouisvilleweird #explorelouisville
We’re honored to be featured in the Spring 2026 edition of @foodanddining .
This edition is being published online and is dedicated to its late founder, John Carlos White.
Story by Carey Stemle
Photos by @dandryphoto
You can read the online edition at foodanddine.com
Had the six course tasting menu at @rettasscoops recently, and it’s a bit of an understatement to say the experience was next level. @cellaringscott and I could not stop flipping our shit after every bite. And all while Refused was bumping on the turntable. Tha god @alexander.nevermind continues outdoing himself. BBs and gentlefriends, get there like yesterday!
✨ Still thinking about this Collab Night on Friday shooting chefs Ben Deutsch of Retta’s and Michael Bowe of the Red Yeti.
7 course tasting menu, showing off all the tasty flavors of late winter/early spring. Great bites, even greater people.
The hospitality industry in Louisville is special and I’m just feeling thankful to be apart of this community ❤️
This past weekend, @chefmichaelbowe and @alexander.nevermind presented a 7 course tasting menu celebrating the changing seasons of our region with a special spotlight on the two chef’s Appalachian roots.
The intimate setting @rettasscoops gives guests a personal connection to our industry’s commitment to collaboration, human interaction, seriousness, laughter, perfection, and mistakes. Be on the lookout for more collaborative dinners @rettasscoops . These are experiences that shouldn’t be missed.
Pictures by the limitlessly talented @shokukento@fotokento
