Feb. 8, 2017, 11:37 a.m. ET
Special to the Courier-Journal
Lindsey McClave
I first visited The Fat Lamb just a couple of weeks post opening. The invitation for dinner with friends came on a whim and I set my expectations low, understanding that chef Dallas McGarity and his team would have plenty of kinks to smooth over, as is the case with the launch of any new restaurant — awkward service, mistimed food and the like.
As my friends and I sipped on our cocktails, indulged in the lamb meatballs and sat in awe of the ethereal texture of the spinach and ricotta gnocchi, I felt my mind shift, the bar quickly being raised. Multiple visits since have confirmed my first impression and I have to say, I am very excited that The Fat Lamb has come to town.
