211 Clover Lane is the product of two ambitious and talented young men: owner Andrew Smith, and Chef Troy Schuster. Together, they have created one of the region's most loved restaurants.

Owner, Andrew Smith
Andrew smith grew up in rural Southeastern Ohio, over an hour from the closest fine dining establishment. Now, at 28 years old, he admits being the owner of a renowned restaurant was as big a dream as any.

After studying two years at Wittenberg University in Ohio, Andrew transferred to Centre College, in Danville, Kentucky. He graduated in the spring of 1999 and moved to Atlanta, where he entertained the idea of law school. However, a food odyssey took center stage. While living with his sister, they explored international markets, boutique wine stores, and most important, all the top restaurants. Exposure to cutting-edge cuisine, spot-on service, and hand-selected wine lists was all very new and captivating to Andrew: and he knew then he wanted his own restaurant.

In the spring of 2000 Andrew moved to Louisville, Kentucky, where his new passion would take flight. With dreams of owning a restaurant on the distant future, Andrew took a job as a server at 211. He was rapidly selected to be general manager, where he learned about the art and business of fine food and wine. In November 2004, Andrew bought the restaurant from its founder. While he is committed to maintaining the original character of the restaurant, he works daily to ensure the best dining experience for his patrons.

Chef, Troy Schuster
A Louisville native, Troy developed his interest in cooking at an early age. While in high school, he began washing dishes at a local restaurant. After being promoted to line cook, and quickly learned the value of speed and organization in the kitchen. Before long, he was leading a crew, building a foundation of solid skills that would carry him through future experiences in a variety of kitchens and cuisines.

In March 1994, Troy began working at Azalea and hit his stride in creating and executing regularly changing menus based on seasonal produce and meat offerings.  From making stocks to developing daily specials, he found himself enjoying an aggressive learning experience. Two years later, in June 1996, Troy was tapped to help open a new Azalea in Birmingham, Alabama. After establishing that site, he was eager to tackle new culinary projects. 

The first such project came in working under Frank Stitt at Bottega and The Highlands Bar and Grill in Birmingham. It was there he learned the value of simplicity in food, and the successful marriage of food and wine. From working as garde manger, rolling out fresh pasta, to running a wood burning grill, or the sauté station, Troy’s skills were honed, and his passion for cooking grew daily. Chef Stitt’s frequent European travels translated to a steady stream of new products and new ideas with which Troy experimented.

After four years in Birmingham, Troy moved back to Louisville and helped Patrick and Agathe Peter open Le Beaujolais. As Sous Chef, and later Executive Chef at Le Beaujolais, Troy enjoyed his own turn to travel in Europe and be influenced by markets, boulagers, and fromageries -- an experience he recommends every food lover have. Back in Louisville, Troy became involved with Community Farm Alliance in order to promote urban-rural food systems and support the area's many local farmers.