When it opened in 2011, Louisville’s The Silver Dollar quickly became a go-to stop for whiskey lovers visiting bourbon Mecca.

But as was the case with so many businesses, the Covid-19 pandemic was a setback, and the honky tonk bar ran into some difficult times. The signature “Whiskey by the Drink” sign that hangs over the entrance on the old red building now shows a patina that reflects the wear and tear the world tends to inflict.

But new owner Brian Downing, a spirits industry veteran, promises to restore the shine to The Silver Dollar’s star, even as that surface patina reflects survival.

Set in one of the oldest intact firehouses in America, the bar oozes character. The building dates to 1890 and originally was home to Louisville’s Hook and Ladder Co. No. 3. In fact, the firehouse was still being used as the oldest operating firehouse in the U.S. until a new firehouse was constructed nearby (the fire pole once used by Louisville firefighters is still in place).

The historic building located in Louisville’s cozy Clifton neighborhood was named after lawyer and politician Albert A. Stoll – his name is still reflected on the entrance. And once it ceased operating as a firehouse, it became an ideal spot for a restaurant concept. Downing believes it still is, going so far as to leave a distilling job in the Pacific Northwest to move back to Louisville to revive the business.

“This place wasn’t broken,” Downing said. “It was just overlooked and neglected. For this place to stay open, things needed to change.”

Walking into the place again, one notices few changes. But what is noticeable is added seating with each table adorned by place settings for dining. Additionally, the patio has been redecorated to add a bit of a cantina feel. And Downing said food quality and service will be the focuses, in addition to the robust whiskey program – featuring some 500 selections – and cocktail menu.

Barrels and Bottles

One new concept Downing is bringing to The Silver Dollar will be a private barrel program, to go along with package sales. Visitors can come in for a pour and a meal, and leave with an exclusive Silver Dollar bottle from a variety of partner distilleries. In addition, Downing awaits a license to purchase vintage bottles.

And for fans of The Silver Dollar’s menu, get ready for the return of a few old staples, like the once-popular fried chicken livers and fried okra. Downing said the menu will undergo frequent changes, but that many staples will stay put. The chicken and waffles plate is still on the menu, along with dinners like birria tacos and shrimp and grits. Broiled oysters are a new menu addition. And, of course, the signature Silver Dollar chili remains available.

What the new owner wants is for the culinary fare to fit their honky tonk surroundings, but with an air of high quality. It’s still a bar at heart, and as Downing put it, “It’s better to eat in a bar than to drink in a restaurant.”

Speaking of the bar, cocktails include classics, like an Old Fashioned and a Kentucky Mule, along with several tequila-based cocktails – Downing said he plans to expand the tequila selection as the spirits program moves forward – and an Old Rough and Ready, featuring Old Forester bourbon. In addition, you can still get a shot and a beer for five bucks.

“It’s better to eat in a bar than to drink in a restaurant.”

What’s New is Old

His decision to maintain The Silver Dollar’s look and feel just seemed like the right thing to do, he said. He spent time bartending at the place when it was in its heyday, and he said, simply, that he wants to return it to that level of energy and success. Converting the space to a new concept simply wasn’t appropriate, in his mind.

“It still feels like an authentic place,” he said, “because it is an authentic place. We want it to be a place where people will want to hang out and spend their time.”

Hours will be 5-midnight Tuesday through Thursday (at 10, the kitchen reverts to a late-night menu); 5-midnight Friday and Saturday (late-night menu after 11), and 10-3 Saturday and Sunday for brunch service.

Downing called The Silver Dollar “an institution.” He added, “I want to make sure this is at the top of the list when people visit from out of town. I want them to think of The Dollar first.

“This feels right. I’m bullish on American whiskey, and I’m bullish on The Silver Dollar.”

Story and photos by Kevin Gibson