Chef Bobby Benjamin at La Coop: Bistro à Vins, 732 E. Market St., has introduced some menu changes. The newly added dishes focus more on seasonal produce, and several sharable are now available. One of Benjamin’s goals with the new menu is to craft a bit of Southern inspiration to the traditional  French cuisine-focus of his NuLu bistro.  The new menu items include starters of baked Boucheron cheese with tomato sauce, foraged mushrooms with Kentucky rose cheese and fig jus, and Brussels sprouts with pork belly, sorghum and Parmesan.
New main course dishes include pork belly tacos with spicy slaw and avocado crema, bone-in roasted pork chops with sweet potato puree and apple glaze and coq au blanc with organic vegetables, mushrooms and braised pearl onions.
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