Wallace Station
When Chris and Ouita Mitchel opened Wallace station in the Summer of 2003 they envisioned a place of respite, “where the food still comes from the garden and is made by loving hands, where you can talk and eat and laugh with one another, in a spot where folks have done that for generations.”
Every great Wallace Station sandwich begins with bread from the Midway Bakery, delivered fresh several times a week. Thick slices of white, wheat and rye – made with flour from nearby Weisenberger Mills – are piled high with delicious fillings.
They knew their customers deserved affordable and accessible local food, but that not all their customers could afford the prix fixe dinners at Holly Hill Inn, at least not on a regular basis. To prove their point, they partnered with Patrick and Leeta Kennedy’s Stone Cross Farm, about a one-hour drive away, in Taylorsville, Ky to create a burger that Guy Fieri put in his top 5.
Hours
Monday - Sunday: 11AM - 8PM
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