About

Rivue07
RIVUE Restaurant and Lounge is locally owned and offers a fresh perspective on upscale dining from 25 stories above the city. Our restaurant is the only one in the world with twin revolving floors, offering guests 360 degree views of downtown and the Ohio River. However, it’s our outstanding menu and fresh ingredients that have made RIVUE a standout among Louisville restaurants. From our freshly-squeezed juices and lettuce grown at an aquaponic farm to sustainably-sourced seafood, every bite is bursting with flavor. So stop by for a spin and discover Louisville’s most memorable dining experience!
RIVUE Restaurant & Lounge opened in June of 2007, and brought a new sophistication to Louisville dining, and continues to lead the culinary scene in the Derby city.
RIVUE is ranked among the Top 5 Revolving Restaurants in the U.S. Click here to learn more!

 

100 Most Scenic Views in America, as Voted by Open Table Diners Click here to learn more!

Our Chef

Chef Dustin WillettChef Dustin Willett joined RIVUE Restaurant & Lounge in September 2013, and has built a strong team to deliver an extraordinary dining experience from the moment a guests walks into the restaurant lobby, to the very last bite. With his signature twist on Southern, Contemporary American, and International foods, Chef Willett believes that offering a consistent quality and casual refinement, will ensure an amazing guest experience. Chef Willett and RIVUE Restaurant & Lounge are dedicated to serving the freshest foods and drinks possible, to ensure RIVUE is the best in the city and region.

A Live View from RIVUE

Our General Manager

ThadThaddeus R. Mattingly joined as the General Manager position at RIVUE Restaurant & Lounge, but he’s no newcomer to the Galt House Hotel or the Louisville dining scene. A native of Louisville, he’s worked in Louisville’s competitive restaurant industry for two decades, learning the business from the ground floor up.

Thad started in the business at Kunz’s, which was one of the city’s oldest restaurants. It was one of the city’s longest-operating family-owned businesses when it closed in 2007, and a name everyone who has lived in Louisville knows. Thad started there as a lunchtime server and nighttime table busser, moving up eventually to a general manager position. He studied at the University of Louisville while working there, and eventually decided to leave the restaurant business. He became a mortgage broker, and while he loved the business of helping people find a great home, he missed the hospitality industry, returning after just two years away.

So he went to another great family-owned business, The Galt House Hotel & Suites, where he worked for six and a half years, four and a half of those as General Manager of RIVUE, the revamped Flagship restaurant.

Thad moved on to a new opportunity in September of 2011 to take over as general manager of Eddie Merlot’s, a prime-aged steak and seafood restaurant based out of Fort Wayne, IN. Thad enjoyed three and a half years at the helm of the newest steak house in town before deciding he missed the hotel segment of the business. June 2015 saw Thad coming back “home” to RIVUE Restaurant and Lounge at the Galt House Hotel.

We love Thad’s lengthy experience in the downtown Louisville scene, and his experiences with food and beverage. Thad understands the importance of getting details right; he knows great food, and he wants to make sure everyone who dines with us has a first-rate experience.

“I love taking care of people,” Thad says. I love meeting people and extending hospitality. I like making sure everyone has a fabulous time. I like being part of creating an experience that is a memory that will last a lifetime for a guest, and initiates what is hopefully a long-term relationship between me and the guest and our restaurant and the guest.”

Thad recognizes that Louisville is a competitive restaurant city and understands that to get a diner’s business, the meal has to be beyond good. “You can have good food at a lot places in town,” Thad says. “This is one of the most competitive restaurant towns anywhere. The whole team being at 100 percent and doing a fantastic job is an unbeatable experience we offer. It’s about WOW-ing the guest.”