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WINTER 2018
PUBLISHER JOHN CARLOS WHITE EDITOR-IN-CHIEF JESSICA MATHIS EXECUTIVE EDITOR RON MIKULAK BUSINESS MANAGER BRIANA MORGAN PHOTOGRAPHERS DAN DRY ANDY HYSLOP COLUMNISTS STEVE AKLEY JAY FORMAN RON MIKULAK FEATURE WRITERS MICHAEL L. JONES ENTERTAINMENT EDITORS-AT-LARGE TIM & LORI LAIRD GRAPHIC DESIGN & PRODUCTION ED ROTHER JOHN CARLOS WHITE SALES MANAGER GINA R. WOLFE ACCOUNT EXECUTIVES KAREN SHANE ANNETTE B. WHITE
Food & Dining Magazine® P.O. Box 665, Louisville KY 40201 502.509.EATS (3287)
www.foodanddine.com facebook.com/foodanddine @FoodAndDining
For Advertising information call 502.509.3287 (EATS)
Food & Dining Magazine® is published quarterly by Louisville Dining Magazine, Inc. P.O. Box 665, Louisville KY 40201 The publisher and advertisers are not responsible or liable for misprints, typographical errors or misinformation. The opinions expressed herein are those of the writers and do not necessarily reflect the opinion of the publisher. *Reproduction without permission is strictly prohibited. All rights reserved.
Golden and red beet ravioli from Old Stone Inn & Tavern (page 18) Photo by Dan Dry
ON THE COVER
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contents WINTER 2018 | VOLUME 62
RESTAURANT GUIDE
44 | Dining Guide
Our comprehensive listing of over 1,400 area restaurants, complete with reviews.
82 | Maps
(RESTAURANT LOCATOR)
Find all of the restaurants in our Dining Guide on these user-friendly maps — a unique resource you can’t find elsewhere.
FEATURES PROFILE | Old Stone Inn & Tavern | 18
Chef David Danielson is taking the reins of this 200-year-old iconic Simpsonville landmark and blending two epic histories.
30| 34|
Chef Q&A | Harvest Restaurant: Jeff Dailey Executive Chef Jeff Dailey talks with Michael Jones about working within farm-to-table boundaries and his early inspirations.
PROFILE | Ostra Discovering the negative impact food production has on the planet led Ostra Chef Adam Burress to open one of the most innovative restaurant concepts in the city.
COLUMNS Starters COMINGS & GOINGS | 8
A summary of changes in the local restaurant scene — with openings, closings, moves and more.
10 |
From the Editor | Adventures in Fooding
14 |
HUMOR | Meet the Gang
Jessica shares adventures like lamb cooked over a fire, meeting a bourbon loving wrestler, cocktails from local jams, and the horrible mating sounds of elk.
Restaurant kitchens have a recognizable and structured pecking order. Jay Forman explains in great and hilarious detail.
Food
24 |
EASY ENTERTAINING | MasterChef Gerron Hurt MasterChef Season 9 winner, and Louisville native, Gerron Hurt joined us for some Southern cookin’ fun, focusing on the foods he makes for his family during the holidays.
COOKING WITH RON | The Meat of the CSA | 40
Ron tries a new type of CSA — a monthly meat CSA, and he offers a few ideas on how to use all the bounty.
Liquids
16 |
SPIRITS | Where’s Pappy? Steve Akley found what he believes to be the holy grail of bourbon tours — the Pappy Van Winkle tour. www.foodanddine.com Winter 2018
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starters | comings & goings
comings & goings
BY RON MIKULAK
If we put the number of new restaurants that have opened in the last three months against those that have closed in that time, we see that the often volatile restaurant business has been fairly stable this past quarter. We count 18 new restaurants joining the Louisville area’s dining choices and 17 that have closed. Those openings include three existing restaurants that have added an additional location, and we count among the closings three outlets of multi-location businesses that continue to operate at one or more addresses. In addition, seven other businesses have made important changes – either moves or expansions, change of personnel or of food focus – that we will elucidate later. As we wind down another year, it is good to see some slowing of activity, some consolidation, some catching-a-breath as we look to the always surprising future.
NEW TABLES
Restaurateur Kevin Grangier seems to be ready to confront that future head-on with Grassa Gramma, an Italian restaurant he is adding to a portfolio that already includes the Village Anchor, PICNIC, and Le Moo. After a major remodeling of the former Emperor of China building at 2210 Holiday Manor Center, Grangier will open Grassa Gramma soon after this winter issue appears in early December. The menu will include his take on familiar Italian food just like your robust Italian grandmother made — only better. Meatballs in marinara are served over polenta. There is a prime beef crudo, farro salad, gnocchi in Gorgonzola sauce, and pizza and spaghetti, of course. The Hall on Washington, 111 W. Main St. is also slated to open later in December, another addition to the lively businesses along Whiskey Row. The new enterprise by the people behind The Sidebar at Whiskey Row will be a German-inspired beer hall serving grilled meat, seafood and traditional German fare such as pretzels, potato pancakes, kraut, spätzle and schnitzel. The bar will offer a dozen rotating draft beers and ciders, wines and liquor. Two other modest dining options have been quickly building a fan base. Boujie Biscuit, 1813 Frankfort Ave., serves a variety of sandwiches on oversized house-baked buttermilk biscuits. Savory choices include three cheese, maple bacon and chicken pot pie biscuits, and there are dessert biscuits, too, filled with peaches in brown sugar sauce or sliced bananas with chocolate sauce. Also serving hearty homestyle cooking is The Cozy Kitchen, a takeout lunch and dinner store at 1554 Bardstown Rd. If you and your family have a hankering for pot roast and mashed potatoes for dinner, or chicken and dumplings, stop in, carry out an order, and reheat it at home. The big spurt of ethnic restaurants that we had seen in prior months has slowed recently. This issue, we add one new Vietnamese spot, Eatz Vietnamese Restaurant, at 974 Barret Ave.; one Indian, Shreeji Vegetarian Street Food, at 1986 S. Hurstbourne Pkwy; and two new spots for Mexican food: Taco Choza, which replaces the Ville Taqueria at 3922 Westport Rd. and El Vaquero, which has moved into the former 8 Winter 2018 www.foodanddine.com
Smokehouse BBQ space at 5414 Bardstown Rd. To expand the concept of ethnic cuisine just a bit, Steve O’s Italian Kitchen will soon open at 2230 Frankfort Ave., replacing Clifton’s Pizza. Boudreaux’s Cajun Cooking will dispense gumbo-to-go during lunch hours only from Boudreaux’s New Orleans Style Sno Ball Shack at 11816 Shelbyville Rd. And Soul Food Dining is in business at 4900 Poplar Level Road. Sherry Hurley’s Farm to Fork catering business has moved into Portland and added Farm to Fork Café as part of her new expanded operation at 2425 Portland Avenue. M +A+ F Gallery and Café is open to view art and enjoy light fare at 976 Barrett Ave. Fort Knockers Mess Hall, a military-themed bar and grill, has opened at 5501 Valley Station Rd, and Growler USA is the only new franchise operation to target the area recently.That Oregon-based craft beer business is slated to open before Christmas at 3010 Gottbrath Pkwy. in Jeffersonville. Expansions of existing businesses include Feast BBQ, which has opened a store in J’town at 10318 Taylorsville Rd. Barry’s Cheese Steaks & More has taken over the Old Louisville corner for a second location that recently was Geechee Bayou at 1161 S. 2nd St. And the sixth Roosters is open at 3601 Springhurst Blvd., replacing a Rafferty’s.
CLOSINGS
Three old-timers and two recent upstarts are among the more prominent businesses to close. The most unexpected closing is Bistro 1860 at 1765 Mellwood Ave. For the last six years Chef Michael Crouch has innovated with his menu of three levels of size and price, but internal issues resulted in its demise.Very familiar, comfortable Jeffersonville cafeteria Ann’s by the River has closed, but new owners plan to remodel the building at 149 Spring St. and reopen a new cafeteria concept there. Long-time local favorite Clifton’s Pizza, 2230 Frankfort Ave., has closed; the La Grange business Steve O’s Italian Kitchen will open a second location there soon. After a short run, Red Herring Cocktail Lounge and Kitchen has
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comings & goings | starters ceased operation at its classy renovated Hilltop Theater space at 1757 Frankfort Ave. Across the river, Eric Morris has closed his popular New Albany restaurant Gospel Bird, 207 East Main St., to cope with some family issues and to concentrate on his other restaurant, Hull and High Water. Bluegrass Burgers, 3334 Frankfort Ave. has undergone a series of ownership changes recently but has finally given up the ghost. Word is that the location will become the second Burger Boy outlet by the first of the year. Stadium Joe’s Sports Café, which was in the Ramada Plaza Hotel at 9700 Bluegrass Pkwy., has closed, and the space is being remodeled for another restaurant concept that is still to be determined. Cereal restaurants apparently were a thing on the East Coast, but Louisville diners have resisted the dubious idea. The Cereal Box’s second life has ended at 1220 Bardstown Rd. Zoom Zoom Yum, the Mediterranean Middle Eastern restaurant in a cute little house at 974 Barrett Ave. closed after a short run; that building is now Eatz Vietnamese Restaurant. Old Louisville Pizza Company has been replaced by the expansion of its contiguous neighbor, Toonerville Deli at 1201 S. First St. More on that in a moment. Two suburban eateries have closed, Highway 31 Diner and Dive, 8610 Dixie Highway, and South End Zone, 13016 Dixie Highway. And two downtown restaurants have stopped serving: Fountain on Fourth Ice Cream Lounge at 601 S. Fourth St., inside Cellar Door Chocolates, has closed with plans to reopen in its own space in the highlands in Spring 2019. Encore on Fourth at 630 S. Fourth St., also closed. With the closure of the outlet at 10600 Dixie Highway, fans of Applebee’s now have only five locations in the area to sate their hunger for mozzarella sticks. Three Home Run Burgers and Fries remain after
the closing of the store at 4600 Shelbyville Rd. And only the original Cocoberry Pops shop remains in Woodlawn after the Clifton store at 1813 Frankfort Ave. closed (and quickly became Boujie Biscuit).
CHANGES
We need to note some changes to local businesses, four of which are expanding. We have already alluded to Toonerville Deli’s absorption of its sister business, Old Louisville Pizza Company. The Deli now stretches from the corner of First and Oak down along Oak Street into the Pizza Company space. The deli will add 12-inch pizzas and wings to its regular menu. In Clifton, The Manhattan Project has considerably expanded its footprint as it has taken over the street-front space that had long been Nancy’s Bagel Grounds at 2101 Frankfort Ave. Also doubling in size is the original El Taco Luchador, 938 Baxter Ave., after acquiring the adjoining building just to the north. Cooking at the Cottage, 3739 Lexington Rd., is not exactly a restaurant, though its popular cooking classes sort of turn into one, especially on date night classes when couples cook their own dinners under the tutelage of local chefs.Those classes will now be held in a newly acquired space across the courtyard of the Vogue Center, while the retail side of Cooking at the Cottage will expand into the current classroom area. A few last notes: Brownie’s the Shed has moved from 237 Whittington Pkwy. to 9900 Linn Station Rd. Nirvana has hired Darnell Ferguson to take over the kitchen at 1047 Bardstown Rd. Nirvana’s owners and their live music focus remain the same, and Ferguson will continue to operate his SuperChefs restaurant a mile or so up Bardstown Road from Nirvana. F&D
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starters | from the editor
Adventures in Fooding STORIES & PHOTOS BY JESSICA MATHIS
W
ith each issue, the F&D team endeavors to deliver great stories and columns related to the amazing food and drink culture in and around Louisville. However, there are far too many interesting stories and adventures to fit them all into the quarterly publication. So, in addition to our daily posts to foodanddine.com with news, tidbits and events, we are now shedding some light on some of these digital stories with this column in each printed issue. As Editor-in-Chief here at F&D, I make it a point to seek out drinking and dining adventures in our city, but I also quest sometimes for potential day trips or weekend getaways that highlight and reveal the sometimes hidden treasures of the Bluegrass State. Here is a sampling of some of my recent foodie fun. You can read more online at foodanddine.com, where you will find many more stories like these (and a new site design if you haven't visited in a while).
Lamb With a Side of Sunset and Stars at Freedom Run Farm
Valerie Samutin bought Freedom Run Farm with husband George, and they’ve worked hard to shape the land and build their own home on the property while tending their flock. This shepherdess has become a spokesperson for a consortium of shepherds who are all working together to put Kentucky back on the map for lamb as it was once known for up and down the Eastern coast. The couple invited me to a christening of a special new grill on their property. George designed an Argentinian-style grill, and the two had the grill welded together for their thirtieth wedding anniversary. Proof on Main Chefs Mike Wadja and Andrew Tiviliv, who use Freedom Farm lamb in their restaurant, came to christen the grill by roasting a whole lamb for a group of chef friends and significant others. The Proof chefs also added chickens from Groce Family Farm, and Mark Ford, chef at Anoosh Bistro, brought along some rabbits. All were grilling at once, along with a variety of vegetables. It was quite interesting to
see so many items being cooked up at once over one fire. The sunset tour of the farm was magical, and I was honored to be under the stars at the candle-lit table lined with camping chairs for good food, conversation and connection, which Valerie says is what it’s all about. We heard coyotes howl in the distance,
(above) Freedom Run Farm’s Argentinian-style grill with a whole roasted lamb in the foreground and roasted chickens in the background (left) Valerie Samutin from Freedom Run Farm
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from the editor | starters
Bottle & Bond’s Shrimp and Grits
Bottle & Bond’s Mac and Cheese
and in her usual passion and gratitude, Valerie pointed out that her Akbash guardian dogs put their lives on the line every day, protecting the flock. I can’t think of a more perfect ending to the day than our circle around the campfire under the blanket of stars on a clear night.
Smacking Down Some Cocktails at Bottle & Bond
If you’re looking for a more modern environment when touring bourbon distilleries, check out The Bardstown Bourbon Company – where they produce 27 different brands – and their new restaurant, Bottle & Bond. What these folks have done in just two years with the distillery and the restaurant is remarkable. Making the trip even more unique, I ran into a WWE television wrestler there. Matt Rehwoldt, who wrestles under the pseudonym Aiden English, is a big bour-
bon fan and has recently begun a YouTube Channel titled “Wrestling With Whiskey” where he chronicles his adventures with whiskey across the globe. The restaurant is a good spot to run into some bourbon all stars as well. Master Distiller Steve Nally, CEO David Mandell and team pointed out that many workers from other distilleries are often found in the bar after work. The team treated us to a sampling of their appetizers and an array of cocktails; I was impressed with how affordable the menu was at this beautiful and hip spot. Then, Rehwoldt was surprised with two more special cocktails inspired by his wrestling performance: Aiden Knight and Ruysev Day. You can grab the recipes for these cocktails at foodanddine.com by searching for “Wrestling With Whiskey” and read more about the menu with a search for “Bottle & Bond.”
Looking for Elk in Eastern Kentucky
Have you ever wished you could see an elk in person? What about getting up at five in the morning to ride on a bus with an educated guide and others to do just that? If so, make the Eastern Kentucky trek to Jenny Wiley State Park where they offer Elk Tours. I made the journey in September for their annual “Elk Night” buffet, which served almost 600 people elk chili, elk stew, roast elk, and carved elk plus other favorite items like fried catfish, sides and several desserts like Derby pie. I have to admit. I was surprised by how excited I was to be up so early with a group of strangers listening to park naturalist Trinity Shepherd tell us about these majestic creatures and their habitat as I nibbled an egg www.foodanddine.com Winter 2018 11
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starters | from the editor and cheese biscuit and sipped coffee provided by the park. It didn’t take long to realize I was joined by mostly hunters for the viewing, but not just anyone can hunt elk. Hopefuls pay to enter a lottery where only about 700 people are granted permission to purchase licenses. This trip was purely for elk watching, although the hunters on board were happy to share favorite game food lists, from caribou to reindeer. We all filed off the bus at one point, so Shepherd could use an elk call to try to attract them.That is when I was introduced to what may be the worst sound in human existence. Imagine a beautiful, huge and majestic creature walking from the mists, opening his mouth and proceeding to emit a screech not unlike nails on a chalkboard amplified 1000 times. This horrible mating call from males is called “bugling.” We did see some silhouettes of elk in the very dense fog and one brave female ventured out close enough for us to see clearly. On the wildlife tour, we also spotted a very large gang of wild turkeys (yes, “gang” is one name for a bunch of wild turkeys) and several deer. The irony of eating elk after going to catch glimpses of them was not lost on me. The elk the park serves is farmed rather than wild. The park’s next game buffet is Buffalo Night on January 26 from 12 to 8 p.m. The $19.95 per person buffet will feature carved buffalo, buffalo chili, buffalo stew, buffalo meatloaf and buffalo brisket. “Buffalo night draws even more people than elk night,” said Food and Beverage Director Natasha Moore. “I think it’s because it’s something people can’t get anywhere else. It’s a special item for this area.” Two Sisters’ jellies and cocktails
Elk Night at Jenny Wiley State Park
These Jammin’ Sisters Spice it Up at La Chasse
Meet Pat Roederer and Donna Mattingly who are behind the Kentucky Proud company, Two Sisters. With over 150 products made from their own gardens and other Kentucky providers, their jams, spreads, marmalades, pie fillings, pickles, salsas, sauces and other treats are popping up around the state at festivals and in gift shops, with tastes ranging from sweet to Carolina Reaper hot. But what can you do with jams and spreads beside smear them on toast or crackers with cream cheese, garnish a dessert or smother a pork chop? Work them into cocktails. That’s what Isaac Fox and Shelby Caldwell did artfully at La Chasse when we all met up for some fun and fiery tasting. They made five delicious cocktails, but I’ll mention two here. One, The Michoacan Margarita, will be on their fall menu through the end of cold weather and is absolutely a perfect pairing for fish (and other) tacos. This original cocktail using Two
Sisters “Breakfast at Pele” jam (pineapple, mango, habanero) is named after an area in Mexico known for its sauces. In addition to the jam, the beverage features muddled cilantro, fresh lime juice, Silver Tequila and a special sea salt rim. My personal favorite of the cocktails was made with Pomegranate Black Cherry jelly. I love the experience of the foam hitting my lips before the liquid and flavor greet them. Caldwell was kind enough to share the recipe below. Check out the travels that inspire some of the sister’s creations or place your order at www.twosistersjams.com.
My quest will continue. My sights are already set on my next journeys. Coming up is a trip to have bites at the Corvette Museum diner in Bowling Green where I’ll also drive a Sting Ray on their track before tasting some locally made ice cream. Another adventure will be exploring my Scandinavian roots with Oskar’s Slider Bar. F&D
The Two Sisters Whiskey Sour BY SHELBY CALDWELL AND ISAAC FOX
1½ ounces Four Roses Small Batch 2½ ounces fresh lemon juice 1 tablespoon Two Sisters Pomegranate Black Cherry Jam 1 egg white Spritz of Angostura bitters Sprig of rosemary Shake all ingredients with ice except bitters and rosemary. Strain. Dry shake it to get it nice and frothy. Serve in a coupe glass with spritz of bitters and a sprig of Rosemary on top as a garnish.
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starters | humor
Meet Gang the
BY JAY FORMAN
If it takes a village to raise a child, it takes an asylum to run a restaurant. The ecosystem of even a small independent usually involves a cast of characters worthy of an HBO series spearheaded by the Coen Brothers. What follows is a quick overview about various positions and their responsibilities. In practice, the details are a lot weirder.
Investor
The thing about opening a restaurant is that it is crazy expensive. You have tremendous start-up costs and operating expenses, not to mention perishable inventory and the onus of a long-term commercial lease. Given such obstacles, it is rare for a young chef to be able to self-finance an operation, especially with no track record or collateral. Enter the Investor. This person may be a parent, which opens up a pandora’s box of imminent psychological consequences too complex to even begin addressing in this column. Or they might be a dentist who has always wanted to own a restaurant but knows absolutely nothing about it except that they want you to comp their meals and all their friends’ meals but then complain about the whole “operating at a loss” thing even after you point out that their second cousins drank up the Grand Cru that otherwise would have represented your 2% net profit for the month. The best option here is to partner with a Sinaloan drug cartel. These are always looking for cash-sucking black holes through which to launder their dirty money. See the Netflix series Ozark for more information and a possible business plan. 14 Winter 2018 www.foodanddine.com
Executive Chef
This is the man or woman with the vision, whose preternatural on-trend creations singularly realign the cultural sensibilities of a nation. Or more precisely, who understands the community implications of eating heirloom carrots and how imported seafoods impact the disenfranchised Gullah communities of the South Carolina lowcountry. This is usually explained at length in the press release selling tickets to $175-a-plate fundraisers. The executive chef comes in one of two forms. The chef that headlines a single restaurant will be found in the kitchen. The chef that headlines multiple restaurants will be found on book tour, leaving things in the capable hands of his or her…
Chef de Cuisine
This is the Bad Lieutenant. First Officer Ryker. The Hand of the King. The Chef de Cuisine runs the show, setting up menus and making sure that everything that is sent out to the tables executes the vision of the chef. The Chef de Cuisine can also be a lonely position, as his specials are usually appropriated for last-minute cookbook content (see above) and credited to the Executive Chef, but don’t worry. He’s not resentful. He’s just biding his time until the headhunter calls. Luckily he has a…
Sous Chef
This is the Sergeant: the position where the rubber hits the road. He manages the shiftlevel staff. He is an excellent motivator, capable of nailing a Line Cook with a frying pan from thirty paces if they fail to execute vision properly. Like a loquacious songbird with Tourette’s syndrome, Sous Chefs curse in a way that would make Quentin Tarantino blush. The sous also fills in for the Line Cooks when they don’t show up — which is often.
Line Cooks
Line Cooks come in multiple configurations. Those graduating from Culinary School have fantastic ideas about how to improve the menu and propose how they are going to do it on their first day on the job. These newbies are then asked to track down a parsley curler, an imaginary kitchen implement which is the back-of-house equivalent to a snipe hunt. As the new line cook goes from station to station, inquiring as to its whereabouts, he is thusly humiliated and falls into line - and cooks.
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humor | starters Another popular configuration is the grizzled pro, a gunslinger who has mastered his craft. He will never rise above the rank of line cook but takes a fierce pride in this, especially as he sends the new guy to the dish pit where the parsley curler’s “probably drying on the rack with the serrated spatulas.” Like a military transport truck, the grizzled pro needs a ton of fuel but can run on pretty much anything – Old Crow, Vanilla Extract and Enzymatic Floor Stripper are just a few of his favorite snacks.
Pastry Chef
The Pastry Chef is responsible for the desserts and breads used in the restaurant. The big secret about Pastry Chefs is that they secretly hate sweet things, because they have to eat them all the time. Once in a while, a Pastry Chef will go rogue and start cramming savory items into their desserts, which confuses patrons who expect something sweet. Sometimes they go so far as to open restaurants with reversed polarity which fail within six months. Pastry Chefs tend to be very technical — in direct opposition to Line Cooks, who usually can’t read a recipe and proceed by intuition and a keen sense of smell.
Hostess
In the past, the Hostess has usually been an attractive woman capable of writing down names and walking customers to numbered tables. In our more progressive times this approach is often scrapped in favor of a heavily tattooed non-gendered persona who doesn’t like you.
Waitstaff
A grab-bag of personality types, the Waitstaff ranges from high schoolers saving for their first car to 50-year-old males saving for their first car. There are also a lot of college students, given the industry’s flexi-
ble hours, late shifts and longstanding ties to the cannabis industry. If you are in New York or L.A., approximately 87% of them are actors. Waitstaff have a difficult job in that they have to interact directly with the dining public and absorb soul-crushing doses of abuse, complaints, unsolicited opinions, harassment and (occasionally) religious proselytization – all with a smile on their face in the hopes of a tip. Despite this, the back-ofhouse staff hates and mocks them at every turn, mostly because waiters make more money then they do. There’s a storm a’brewin…
Porters
The Porters are the guys in the dish pit doing the job that no one else will do. They work hard and all they ask in return is permission to endlessly stream ESPN SportsCenter to their Android device with a cracked screen and to come to work totally high. Porters are valuable resources for Fantasy Football tips as well as last minute drug deals. Once in a great while, they are liberal arts majors wishing to experience “real life,” but these porters should be avoided as they negate the positives of the other kinds and also, they are terrible at cleaning dishes. So, there you go. This is the cast of characters that makes up your typical restaurant staff. Next time, we will explore the second tier of personalities that richly informs this dysfunctional soup of happiness. They include Purveyors, Charitable Donation Solicitors, Yelp Representatives, POS (point of sale) Vendors, Insurance Salesmen and the local mafia. The last is to be avoided even if the terms on a low-interest bridge loan sound pretty reasonable. Trust me on this. Now if you excuse me, I’m off to the Ozarks. F&D www.foodanddine.com Winter 2018 15
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LIQUIDS | bourbon
BY STEVE AKLEY | PHOTO COURTESY OF BUFFALO TRACE DISTILLERY
With prices of single bottles being sold for thousands of dollars (both at retail and on the secondary market) Pappy Van Winkle Bourbon is an iconic brand that has transcended the bourbon world and entered into popular culture. It all started in 1996 with a score of 99 from the Beverage Tasting Institute of Chicago — the highest score ever awarded to a bourbon. Interest began to grow for the brand, and it began to make multiple national lists as “one of the best bourbons in the world.” By the time the late Anthony Bourdain was seen swigging it on his show, No Reservations, and calling it, “the most glorious bourbon on the face of the planet,” the interest in Pappy was at a frenzied level for bourbon and non-bourbon fans alike. 16 Winter 2018 www.foodanddine.com
So…where in the world is the Pappy Van Winkle Tour?
It makes sense that extreme interest in the bourbon creates a demand for individuals wanting to seek out and experience firsthand how it is made. Is there a different process to making Pappy Van Winkle, giving it the unique taste? I mean, so many people are willing to pay more for a bottle than a serviceable used car. There must be something about it, and I’m sure bourbon fans would love to learn about it. The truth is, Pappy Van Winkle is sold by Rip Van Winkle Distillery, which isn't a distillery at all. It's a company owned by Julian Van Winkle III, who sources his product through Buffalo Trace Distillery in Frankfort. Since Rip Van WInkle isn’t a production distillery, the company isn't a place you can visit to see any part of the process of making what may very well be the world’s most coveted bourbon. During my many trips to Buffalo Trace, I have witnessed very little acknowledgement of Pappy at the distillery. I found a few items in the gift shop, but you can't buy any bottles there. It's not part of the tasting flights, and there certainly isn’t a Pappy tour advertised. With an unquenched thirst for information about this iconic brand that almost equals the demand for the product itself, what is an education-seeking bourbon fan to do? All hope is not lost. I’ve got a juicy little secret for you. While there isn’t a Pappyspecific tour at Buffalo Trace, there is certainly something of real interest for those who want to know more about the brand. I decided to take one of the free tours called the Bourbon Barrel Tour, which would follow a bourbon barrel through its life at the distillery. It turns out, this tour was about much more than the life of a bourbon barrel. I felt like I found the Holy Grail of tours for bourbon fans, so cue the dramatic heavenly music.
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bourbon | liquids
I found the hidden Pappy Van Winkle tour
I think there are a couple reasons Buffalo Trace refrains from billing it as such. First, if they even alluded to the fact it includes information about this highly sought bourbon, I think it would end up with an overcapacity situation for this particular offering at the expense of the rest of their tours. Secondly, it's not truly all about Pappy. While I would love to learn more about the history of the brand and the people behind it as well as information about production and distribution, I didn’t find it here. Still, I couldn’t help by the end of my time here but to feel like I had slipped behind the curtain to gain some insight that I haven’t been able to find anywhere else. I really happened on something special: Pappy bottling day.There isn’t really any way to time this, because they don’t promote when certain products are bottled. I just happened to get lucky and encountered a line of barrels that were rolled in a procession from a warehouse to the bottling area where they waited to be dumped, filtered and then batched and bottled. My tour guide helped determine the age of these barrels marked “W.L. Weller.” They were all 10-years-old or older, which is a clear indicator they are designated to become Old Rip Van Winkle, the 10-year-old bourbon from the Pappy Van Winkle lineup.
Let’s take a look at how I knew this
This is so important, because, while the true bourbon aficionado probably realizes W.L. Weller and Pappy share the same mash bill, they may not understand they are literally the same product. The difference comes from what happens in the barrel. With that in mind, there is no such thing as a "Pappy Van Winkle" run at Buffalo Trace that is then barreled and designated Pappy Van Winkle bourbon when it's fully matured. Instead, Julian Van Winkle III and Buffalo Trace Master Distiller Harlen Wheatley taste barrels of W.L. Weller as they are maturing. Some stand out as being “superior” based on the flavor profiles. Those barrels are then flagged and destined to be one of the Pappy products. I instantly recognized the barrels lined up like a marching band as future Pappy products on that fateful day, because I know there is no such thing as a
10-year-old W. L. Weller bourbon. I found the next tour stop to be Pappy Heaven. I was actually taken inside the warehouse where Pappy barrels age. (Unlike other Pappy secrets you have to piece together yourself, my guide actually told us these were designated Pappy barrels). The warehouse sits the closest on the property to the Kentucky River. Being that close to water means that it has a micro-climate different than the rest of the warehouses on the property. Buffalo Trace takes full advantage of this by having gaps in the floor, allowing steamy summer air or rivercooled winter air in to age this product differently than in any other warehouse on the property. I walked into the ultimate rick house experience, enjoying the smell of bourbon like I would at any aging warehouse, but don’t forget, here, I was nosing 20, 23, and 25-year-old (or more) Pappy Van Winkle bourbons. While it may cost you over $100 per pour, depending on what expression of Pappy you are drinking at a bar, these sniffs of aging Pappy were absolutely free. Does it get any better than that as a bourbon fan? You can see the wear and tear on the barrels in this warehouse. Those temperature fluctuations do a number on them. Many leak and look like a bourbon bomb went off very near them — in the coolest way possible. While all bourbon barrels leak, these leak that 20-year-old or more bourbon that is dark as molasses, causing incredibly dark stains. The stains reminded me of those old psychology “ink blot” tests where they show patients cards with spilled ink and ask them to, “Tell me what you see.” My response would be, “I see bourbon. Based on the cost per ounce of Pappy Van Winkle, that looks like about $740 on that barrel right there.” The rest of the tour was informative and fun. I got to see barrels getting ready to be filled and others that needed to be repaired. I saw a team moving and dumping barrels, and I even got to hammer a bung into a freshly filled barrel of Buffalo Trace bourbon. (What a great photo op!) This tour might not have been designed as an official Pappy tour, but chances are — if you love the brand’s legend, lore, the chase and the taste as much as me — this is as close as you will get to a Pappy tour. And it's pretty darn great. F&D www.foodanddine.com Winter 2018 17
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An iconic restaurant with a 200-year past meets a new future with Chef David Danielson. 18 Winter 2018 www.foodanddine.com
BY JESSICA MATHIS | PHOTOGRAPHY BY DAN DRY
The stone building in Simpsonville has seen pioneers, early attacks from Native Americans, stagecoaches, slavery, presidents, students, and Civil War battles. It’s been a restaurant since the 1920’s, but never before has Old Stone Inn had someone at the helm with such an impressive resume. Churchill Downs Executive Chef David Danielson is resurrecting this historical landmark through a myriad of powerful collaborations.
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old stone inn & tavern | profile that President Andrew Jackson and Revolutionary War General Lafayette visited. Fast forward a little and oral histories and speculation claim that Abraham Lincoln must have also stayed there due to family nearby. The building survived the Civil War and stood silently as the railroad pushed its way across the nation.When Midland Trail became a coast to coast “auto trail” in the early 1900s, the 100-yearold establishment was right there on the newly named Route 60, ready to evolve into a new life as a restaurant for the next century.
鵻 The Future
It’s been almost 100 years since the structure became the first Old Stone Inn restaurant owned and run by a pair of sisters whose names seem to be lost to history. When the sisters could no longer manage the restaurant, the Purnell brothers at the neighboring “Old Folks” Sausage farm wanted to keep the restaurant tradition alive. They purchased the property in the 1980s and leased it to a variety of proprietors with a lease that stipulates the name may have variations but must always include “The Old Stone Inn.” The brothers have always had a vision to restore the restaurant to what it once was, and now it
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The Old Stone Inn sits at 6905 Shelbyville Road in Simpsonville, a waypost to those throughout history who have pioneered their way to something new. Like the many people who have passed through its doors, the building itself has passed through many roles — and it looks pretty good for being over 200-years-old. “Several years ago, I moved to the area and fell in love with the building,” Executive Chef David Danielson said. “I wanted to take the restaurant back to what it was and tell the history of the Old Stone Inn and Shelby County and this part of the country.” Those stories are all intertwined. According to the Shelby County Historical Society, people already lived in surrounding areas, but Daniel’s brother Squire Boone led pioneering settlers into the Simpsonville area in the late 1700s. By the end of 1790, Simpsonville had over 100 men, women and children, and Kentucky became a state two years later. Danielson said a farmer purchased about 300 acres with a limestone quarry for around $1700 at about that same time. It took almost 20 years for stones to be drug up from the quarry and assembled into the building that remains on that property today. It was finished around 1817, making it the second oldest standing stone building in Shelby County. During the early 1800s, the building originally served as a stagecoach stop known as Stone Tavern, providing food and shelter for travelers along the old Midland Trail. It was during this time
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鵻 The History
Old Stone Inn & Tavern 502.384.0795 6905 Shelbyville Road Simpsonville, KY oldstoneinntavern.com www.foodanddine.com Winter 2018 19
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profile | old stone inn & tavern seems they’ve found the man for the job. Maybe it was destiny for a building that once housed and fed horsemen and guests to be adopted by a culinary expert from the most famous horse track in the world, but Chef Danielson is bringing a wealth of experience and just as colorful a history to the table for some pioneering of his own. Despite working internationally, appearing on television, and catering large scale events — like the Grammy’s, the Superbowl, and multiple Olympics to name a few — and running the kitchen at Churchill Downs, this is his very first restaurant. Danielson says he was a normal kid playing hockey as he grew up in the western suburbs of Chicago. His earliest food influences were his mom, Dorothy, and grandmother, Alice, who were always cooking for family and guests. Holidays were a really big tradition in his family with Swedish smörgåsbord and other recipes he would help cook. “I think there was always something there,” he explained. “I remember going to Crate & Barrel with my mom. It was a mesmerizing place to be with all the gadgets. It was my favorite store, and I loved watching Julia Child and cooking shows. So, I didn’t know yet how to say ‘this is what I want to do,’ but it’s something I’ve always been drawn to.” A wicked grin spread over his face, and his eyes lit up as he spoke about the first time he thinks his eyes were opened to a future in food. He was washing dishes in a pastry shop, watching the pastry chefs make their tarts and croissants. “I tasted things I’ve never tasted before,” he recalled. “That’s when I was old enough to really understand and say, ‘This is something that’s very cool and intriguing to me.’ ” He enrolled in a two year program at Dumas Pere School of French Cooking in Chicago, where all the classes were taught in French. At the end of the program, he began an internship at the Ritz Carlton, which led to him working as a personal chef for the British Consulate General. After that, he went to France to continue to work and learn at the renowned hotel school Ecole Hotelier Tain l’Hermitage and at two different Michelin starred restaurants. When he returned to the States, he held Executive Chef positions at Rockefeller Center in New York, the United Nations Plaza Hotel, and The Palmer House Hilton Chicago before consulting led to co-owning a catering company that serviced the Olympics, which brought him all over the world. In 2011, he became the Executive Sous Chef with Levy Restaurants at Churchill Downs, where he is now
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(top) A full dozen sweet deviled eggs are served in a reproduction of an antique egg sorter. (left) White Creek Farm trout with pole beans, cherry tomatoes and mint.
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(and will remain) the Executive Chef, overseeing all of the planning and execution for the Kentucky Derby as well as daily operations and special events. He’s also appeared in numerous press and media outlets like Top Chef, Travel Channel, People Magazine and Conde Nast Traveler. He also co-authored “The Bourbon Country Cookbook” with F&D’s Easy Entertaining Editors, Tim and Lori Laird. So, after such a big worldy and mostly city-focused career, why would he make his first restaurant one outside city limits in little ol’ Simpsonville? He wanted to put his personal touch on the landmark and make a connection with people to provide heartfelt hospitality. “A lot of people said, ‘Oh, you’re crazy,’ ” he said about his decision. “The biggest challenge right now [in the restaurant business] is finding staff. I was told ‘You’re never going to get any staff to come out there,’ but I don’t think people realize how close we are. I’ve looked at historic places that have inspired me over the years like The Inn at Little Washington, The French Laundry or Blackberry Farms that were built in the middle of nowhere, and they built something amazing. Not only did people come, but staff came.” Danielson went on to explain that he was not waiting to open and hoping staff would come. He proactively selected the best staff he could with the intention of “making them a part of something where they could work together to create something worthy of the building.” Everyone that has been hired has been targeted and recruited to create what he calls a powerful collaboration, which is at the heart of everything he envisions for this endeavor.
鵻 The Collaboration
The family, as he prefers to call the staff, is mostly from Louisville. Chef de Cuisine Jeremiah Brown worked with him as Churchill Downs Turf Chef for five years; Sous Chef Ben Stanley moved from Pennsylvania to accept his postion. General Manager César Perez-Ribas worked with the late Dean Corbett at Corbett’s: An American Place for ten years, making his way from server to general manager. Some of the front-of-the-house staff has also come from Corbett’s, and bar manager Rob Huffman will collaborate with César and the rest of the bar team on cocktail recipes. Fernand Gutierrez at the Ritz Carlton, Danielson said, was the first chef to inspire in him a real sense of professionalism.“He built the foundation of what a good chef is and laid the groundwork of what a great restaurant, operation and team looks like.” That Ritz Carlton job showed Danielson how 15 or 30 people could work side by side with the same goal. “We ate
鵸 (top - from left) Cook Josh Robinson, Chef de Cuisine Jeremiah Brown, Owner/Executive Chef David Danielson, Sous Chef Ben Stanley, Cook Jake Brockman. (center) “Ham & Cheese” — Woodland Pork ham and a beet and raspberry goat cheese spread. (right) Golden and red beet ravioli with goat cheese and walnut parsley pistou. 21
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profile | old stone inn & tavern together, had family meal together. It was an amazing magic to watch something like that happen and be a part of something like that. It wasn’t one guy at the top barking orders and everyone else falling in line. The greatest restaurants are a collaboration of all the people working together in harmony. It’s something I find truly amazing and wanted to recreate.” Staffing isn’t the only collaboration Danielson sees at the heart of this new destination. He also had been in talks with the Purnells about returning the restaurant to being a cornerstone for the community. So, he went out into the community to research, build relationships, and ask others what they thought it should be. Many have a tale to share with him. “A guy texted me the other day to tell me about his grandfather being born here when it was a stagecoach stop,” he shared. “This is the kind of history we want to capture and tell the story of.” Danielson also plans to work closely with local food and drink purveyors. “That’s really what drives us — stories of the farmers, of the distillers and the people out here making all these great ingredients and products,” he explained. “Finding the stories of the farmers and people around me and reinterpreting them was the start of me telling my own story. Having them for neighbors only brings us closer, influencing our dishes and drinks as we bring them to our guests.” He also sees this as a chance to be continually inspired and test recipes that can be scaled up for use at Churchill Downs.
鵻 The Result
If you walk into the Old Stone Inn today, you’ll feel as if you’ve stepped back into history despite new china, furniture and awnings. Hardwood floors are solid beneath the two-foot-thick stone walls. Working fireplaces make for cozy atmosphere. Wrought iron light fixtures hang from the ceilings, and bridles adorn the walls. Off the left of the front foyer, diners can be seated in the Fireplace Room or pass through it to the Saddlebred Room. Off the right of the lobby is the Stone Room, hosting more tables with seating in all dining rooms totaling about 74. Straight through the foyer and to the right, you can pass through a cozy lounge with fireplace into the tavern where there is seating for another 32. Beyond that, Danielson is in the process of adding a new heated and enclosed patio seating about 40 within, with another 60 seats available outside in warmer weather. Upstairs will be a private dining area and event space seating about 40. Although all the collaborations may be focused on preserving history, they are also focused on blending it
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(top) The Stone Room with its famous crooked entryway caused by centuries of the stone building settling. (center, from left) Pork Duet — Pork tenderloin and pork belly served with sweet potato puree and Brussels sprouts; the custom-made stone ice press. (left) Old Stone Inn’s Tavern. 22
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with a new story that modern diners will enjoy. A collaboration with engineers at First Build led to just such a blended experience of history and innovation. Danielson discovered 2-ounce barrel shaped pewter jiggers designed by silversmith Asa Blanchard in the early 1800s and wanted to use them in a unique presentation. So, he worked with the team to design a similarly shaped ice press that creates an ice rock shaped like a stone Danielson found on the premises. The actual stone is embedded into the top of the press. So, anyone who orders bourbon on the rocks will receive the stone-shaped ice in a glass alongside the silver barrel of bourbon they can pour over the rock themselves. If they order at the bar, they can watch the ice press at work. Just as meaningful is a metaphor found in one of the desserts: traditional Appalachian Apple Stack Cake. Just as Danielson has layered together collaborations, this cake is traditionally made with layers of cake baked by various people in the community who bring their individual layer to assemble with layers brought by others at social gatherings like weddings, using apple butter to bind them together into one delicious dessert. Danielson has updated this recipe with his own touch, using a roasted apple puree with bourbon, sugar, and cinnamon between the baked layers. Maybe mentioning the dessert first is putting the stagecoach before the horse. The rest of the menu is just as thoughtful an expression of Southern heritage and local collaboration. Louismill grit fritters and Woodland Farm mushroom fries are just two of the appetizers, while farms like Freedom Run Farm (braised lamb in a red wine jus, fall root vegetables, and white bean puree), Joyce Farms (roasted chicken, potato, bacon, mushroom, thyme, and citrus zest) and Indiana based White Creek Farm (trout with pole beans, cherry tomatoes and mint) provide meats and fish for entrées alongside other dishes like shrimp and grits, golden and red beet ravioli, pork tenderloin, and beef strip roast.The sides and small plates feature Capriole Farms (goat cheese on the roasted fig and blue cheese salad), Kenny’s Cheeses, Dayspring Orchard (honey), and Courtney Farms (stewed pole beans with mint, heirloom tomato butter, and back bacon). Danielson said they purposely did away with the white tablecloths that have graced tables here in the past. He wants the restaurant and menu prices to be approachable, so menu prices range from $6 to $12 for snacks, sides and desserts while entree prices range from $24 to $31 for dinner from 5 p.m. to 10 p.m. in the main dining area, although the tavern may stay open a bit later. (They will also be looking to add Sunday brunch and lunches in the new year.) “We want people coming here for the first time to fall in love,” Danielson said in closing. “We want them to feel like they’re being welcomed into our home and walking out feeling like they’ve experienced something unique.” F&D
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(top right) Joyce Farms roasted half chicken over potatoes, bacon, mushroom, thyme, and citrus zest. (top left) Beef strip roast with cauliflower puree, swiss chard, asparagus and a peppercorn demi-glace. (right) Appalachian apple stack cake with rosemary ice cream. 23
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food | easy entertaining
EASY entertaining While we love entertaining and food prepping for our parties ourselves, we never turn down the chance to have chefs join us. When season 9 of MasterChef began on Fox, we really enjoyed the article about Louisville native contestant, Gerron Hurt, on the F&D website by our editor, Jessica. As we watched him cook his way through to being the champion, we thought he’d be a really fun person to collaborate with on a party.
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B Y T I M & LO R I L A I R D | P H OTO S B Y DA N D R Y
urns out we were right. A few emails later, we loved meeting Gerron and his fiancée Brandi. It was as if we were old friends getting together to cook dinner even though we had just met. “I love to entertain!” Gerron admitted. “My busy schedule only allows me to entertain around the holidays!” His busy schedule is that of a teacher at LEAD Academy, a charter school in Nashville, but he took on cooking for his seven siblings when his mom passed away. Non-professional home cooks compete on MasterChef in front of celebrity chef judges, and he was one of the 24 televised contestants selected from thousands of hopefuls. Episode by episode, the others were eliminated until he beat two other finalists to win the 2018 champion title and the $250,000 grand prize. He and the two other Season 9 finalists (who also have education backgrounds) will teach campers hands-on cooking skills
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and techniques at Camp MasterChef. We’re happy to admit that Gerron taught us a few things in the kitchen, too. For our party, Gerron said he “wanted to share dishes that serve as staples in the Hurt household every holiday.” He dipped into his Southern heritage to come up with fried green tomatoes topped with Cajun remoulade and a butterflied shrimp, corn-bread-stuffed chicken breasts, and green beans cooked in bacon fat. We supplemented the menu with Southern-inspired dishes of our own: spoonbread cooked in a castiron skillet, plus bourbon, butter and bananas for dessert — a twist on Bananas Foster that uses bourbon instead of rum. The bourbon complements the brown sugar and bananas, which adds a wonderful new dimension to this dessert. We served the warm concoction over pound cake, but you can also use ice cream as the base. The Rise and Shine cocktail we served is a refreshing citrus drink that has a hint of spice thanks to the rye whiskey and pairs wonderfully with the fried green tomato appetizer. The name Rise and Shine is a play on the ingredients: the “rise” is the rye whiskey, and the “shine” is the orange juice. Impress your friends and family by inviting them over to enjoy this menu. Or better yet, involve them, you can invite them to make dinner together as we did with Gerron. Who knows? Maybe one of you will be the fourth MasterChef contestant from Kentucky.
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food | easy entertaining
(from left) Tim Laird, Gerron Hurt and Lori Laird ––––––––––––––––––––––––––––––––––––––––––––
Cajun Fried Green Tomatoes and Shrimp (Serves 6)
For the Fried Green Tomatoes: 2 green tomatoes, each sliced into six even portions Kosher salt Fresh cracked pepper ½ cup buttermilk 1 tablespoon onion powder Canola oil for frying 1 cup flour 1 cup corn meal 6 jumbo shrimp 1 tablespoon butter 2 cloves garlic, peeled and minced ½ cup fresh parsley, chopped 2 teaspoons Old Bay seasoning 1 lemon, juiced Cajun remoulade (recipe to follow) Chopped chives for garnish
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Lightly salt and pepper tomatoes. Combine buttermilk and onion powder in a shallow bowl and add tomatoes. Let tomatoes soak for about 5 minutes. Mix flour and corn meal in a bowl. Dredge tomatoes in flour-meal mixture to coat, return to coat again with buttermilk, then dredge again in flourmeal to insure good coating. In a frying pan, heat about 1/2-inch of Canola oil to 300 degrees – oil should come just a little more than half-way up the sides of the tomato slices. (Note: if oil is too hot, crust will overcook and tomatoes will still be hard.) Fry until golden brown on both sides (about 3 - 5 minutes). Remove tomatoes, drain on a paper towel and reserve. Rinse, peel, devein, and butterfly shrimp. In a skillet, melt butter on medium heat. Add garlic, chopped parsley and lemon juice. Toss shrimp in Old Bay seasoning and add to skillet and sauté until shrimp are bright pink and opaque (about 2 minutes). Remove shrimp from skillet and let stand. Save the reduction (the butter and seasonings in the pan) for remoulade.
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easy entertaining | food
For the Cajun Remoulade: 1 cup mayonnaise 1 tablespoon of sautéed shrimp reduction (from above) 1 tablespoon stone-ground mustard 2 tablespoon horseradish 1 teaspoon smoked paprika ½ teaspoon of cayenne pepper 2 tablespoon of sweet relish 2 tablespoon hot sauce of your choice 1 tablespoon parsley, chopped 1 lemon, juiced 1 teaspoon of sugar In a bowl, whisk to combine all ingredients. ––––––––––––––––––––––––––––––––––––––––––––
Southern Stuffed Chicken Breast (Serves 6)
For the cornbread stuffing: 1 box of Jiffy cornbread mix 2 eggs ⅓ cup milk Non-stick cooking spray ½ stick butter
1 1 1 1 1 1½
tablespoon olive oil rib celery, chopped onion, peeled and chopped carrot, scraped and chopped tablespoon fresh sage, chopped cup of fortified chicken stock (Recipe to follow. You can substitute with regular chicken stock in a pinch.)
In a large mixing bowl, combine cornbread mix, 1 of the eggs lightly beaten, and ⅓ cup of milk. Whisk until wet and dry are combined. Spray muffin pan with non-stick spray and pour in batter. Bake cornbread for 15 - 20 minutes at 400 degrees until muffins test done in the middle and the sides pull away slightly from the pan. While muffins are baking, melt a ½ stick of butter and one tablespoon of olive oil in a skillet. Add onion and celery, garlic and sage to sauté. Cook till tender and onions are just beginning to brown lightly. Remove and reserve. Take out finished corn muffins and mash in a large bowl. Add reserved sautéed vegetable mixture, the other egg beaten, and one cup of fortified stock and combine. Set aside to stuff chicken breast.
Note: You want the mixture to be wet. If it’s too dry, add additional fortified stock one tablespoon at a time.
For the fortified stock: 1 1 1 1
32-ounce box of chicken broth rib celery, chopped onion, peeled and chopped carrot, scraped and chopped ⅓ cup of any white wine (Pinot grigio preferably) Salt and pepper In a large saucepan, bring chicken broth to a boil. Add onions, celery, carrots and wine to broth. Add salt and pepper. Simmer for 15 minutes, uncovered.
For the chicken breast: 6 boneless, skinless chicken breasts 1 tablespoon Old bay seasoning Kosher salt Cracked pepper 1 tablespoon olive oil ¾ stick of butter 6 fresh rosemary sprigs 6 fresh thyme sprigs 6 lemon wedges ½ cup grated parmesan cheese Wash and trim gristle from chicken breast. With a sharp knife, butterfly chicken breast.
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food | easy entertaining To do this, lay breast flat on a board and with a sharp knife, little by little slice breasts in half horizontally, but stop when about 3/4 the way through. Open the breast like a book. Repeat for all 6 breasts. Lightly season all sides of the chicken breast with Old Bay seasoning, salt and pepper. Divide the reserved cornbread stuffing between the 6 breasts, fill each breast with stuffing and seal the edges with toothpicks. In a frying pan, on high heat, add olive oil and butter. When butter is sizzling, add chicken breasts, rosemary sprigs, thyme sprigs and lemon wedge. Sear each side of chicken breasts about 4 minutes, all the while spooning the butter bath – the herbs, butter and lemon mixture – over breasts. Transfer to a sheet tray, sprinkle lightly with grated Parmesan and finish in oven preheated to 350 degrees. Bake for 8-10 minutes or until chicken reaches internal temperature of 165 degrees. ––––––––––––––––––––––––––––––––––––––––––––
Simple Green Beans with Bacon (Serves 6)
2 pounds of fresh string beans 6-10 slices of thick cut bacon 1 stick of butter 3 cloves garlic, diced 1 lemon, juiced Salt and pepper to taste Wash green beans and remove unappetizing stems and trimmings from both ends of beans. Sear bacon in a skillet until crispy and golden brown. Remove bacon and drain on a paper towel. Add to the skillet (with rendered bacon fat) the butter and diced garlic. When butter is melted, add the string beans to the skillet, stirring occasionally. Cook beans until tender but still bright in color, 10-15 minutes. Remove beans from skillet and place in a serving bowl. Toss beans with fresh lemon juice and salt and pepper to taste. Roughly chop reserved bacon and scatter on top of string beans. ––––––––––––––––––––––––––––––––––––––––––––
Cast Iron Spoonbread (Serves 6)
2½ ¾ 1 1 1 ½ 2
cups whole milk cup yellow cornmeal teaspoon sugar tablespoon unsalted butter teaspoon kosher salt teaspoon ground white pepper large eggs, separated
Preheat the oven to 325 degrees. Grease a 9inch cast iron skillet and set it aside.
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easy entertaining | food In a medium saucepan over medium heat, bring the milk to a boil. Whisking constantly, gradually add in the cornmeal. Cook for 10 to 12 minutes, until the mixture thickens. Add the sugar, butter, salt, and pepper, stirring until combined. Remove from the heat and stir in the egg yolks one at a time. Set aside and let cool for 15 to 20 minutes. Place the egg whites in a large bowl and whip with a whisk or electric hand mixer until stiff peaks form. Fold 1/3 of the egg whites into the cooled cornmeal mixture. Repeat until all the whites are incorporated and the mixture is smooth. Transfer the mixture to the prepared cast iron skillet, and bake for 45 to 60 minutes until the top is golden brown and the middle is set. Serve warm. ––––––––––––––––––––––––––––––––––––––––––––
Bourbon, Butter and Bananas (Serves 6)
¼ 1 ½ ¼ 5 ¼ 1
cup butter cup brown sugar teaspoon cinnamon cup banana liqueur bananas, cut in ½-inch slices cup Old Forester bourbon pound cake, sliced, or vanilla ice cream Powdered sugar, for garnish
In a medium skillet over low heat, combine the butter, brown sugar, and cinnamon. Cook, stirring, until the sugar dissolves. Stir in the banana liqueur and then add the bananas. When the bananas soften, carefully add the bourbon. Continue to cook the sauce and when it becomes very hot, tip the pan slightly to ignite or ignite with a lighter. When the flames subside, generously spoon the bananas and warm sauce over two slices of pound cake or ice cream. Sprinkle with powdered sugar and serve immediately. ––––––––––––––––––––––––––––––––––––––––––––
Rise and Shine Cocktail (Makes one cocktail) The “rise” is the rye whiskey and the “shine” is the orange juice. You will rise and shine any time of day with this great cocktail.
2 ounces Jack Daniel’s Tennessee Rye 2 teaspoons grenadine ½ ounce orange juice ½ ounce lemon juice Shake and strain into a martini glass. Top with a cocktail cherry. F&D
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feature | chef q&a
CHEF JEFF DAILEY - HARVEST Age: 31 Hometown: Carrollton, Kentucky Neighborhood (current): Fern Creek Significant Other: Daisey, who is a server at Harvest Kids: Lillie, 12 Favorite Hobbies: Outdoors activities, skydiving Favorite Cookbook: “The French Laundry” by Thomas Keller Favorite Kitchen Gadget: Chef’s knife Current Restaurant: Harvest Restaurant Previous Restaurants: Corbett’s: An American Place Restaurant (Closed in 2017) 30 Winter 2018 www.foodanddine.com
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QA &
chef q&a | feature
Jeff Dailey spent most of his young life preparing to be a chef. While other kids were watching cartoons, his eyes were glued to Julia Child's cooking show. Dailey got his first food related job at 13 with a catering company in his hometown, Carrollton. After moving to Louisville, Dailey was one of many influenced by the late Dean Corbett, who passed away in October 2018. He worked his way from prep cook to executive chef at Corbett’s before following in the footsteps of celebrated chefs
Coby Ming and Patrick Rooney with his current post at the farm to table restaurant, Harvest. Dailey sat down with F&D to talk about his career and the challenges of making carp tasty.
Why did you become a chef?
I was bred into the industry. My mother ran country clubs and restaurants. She ended up working for Darden Restaurants, so she managed Longhorn’s and Red Lobsters, places like that. What did you want to be when you grew up?
When I was a little kid, I wanted to be a neurosurgeon. After I learned what it takes to become that, I was like, “Never mind.” What is your first food memory?
My mom used to cook this roasted chicken with rosemary and lemon and wild rice pilaf. I’ve done different plays on roasted chicken and rice pilaf, but I’ve never tried to imitate it totally. No matter how good I make it, it’ll never be as good as she made it.
Is all your training from working in the kitchen or did you also go to culinary school?
I went to Sullivan University. I started there in 2005. I’ve got an Associate’s in Culinary Arts, an Associate’s in Baking and Pastry Arts, and a Bachelor’s in Hospitality Management. But I learned the most in the kitchen from just doing the job. Did your mom give you your first restaurant job?
When I was 13, I went to work for my buddy’s mother, who had graduated from Sullivan. She ran a catering business in Carrollton. I started out washing dishes, and then she started showing me how to do things in the kitchen.
BY MICHAEL L. JONES | PHOTOS BY DAN DRY
Did you take to the kitchen right away?
I’ve been preparing myself for this job since I was six years old. I used to watch “Great Chefs of the World” on PBS with Jacques Pepin and Julia Child. I would come home and learn how to do little things like scramble eggs or make omelets. Mom worked a lot, so I ended up feeding myself a lot anyway.
Where you an only child?
Yeah. It’s a wonder I did not burn the house down. Letting a 9-year-old have at it in the kitchen with no supervision is probably not the best idea, but it worked out in the end. Dumbest thing you've ever done with food or in a kitchen?
When I was 16, I was doing a catering job and decided it would be a good idea to sear the chicken in the office rather than do it beforehand. I didn’t think about how searing 30 pieces of chicken would create a lot of smoke. They had to evacuate the whole office building. Who has influenced your cooking the most?
It would be a combination of my mother and Dean Corbett [owner of Corbett’s]. I was 20 years old when I started working at Corbett’s. I started out working lunch prep, and I worked there for 10 years. My last few years there, I was the executive chef. He built me up on the job.
What’s your greatest strength in the kitchen?
I have a lot of all-around knowledge. I honestly wouldn’t say I’m great at any one thing,
but good at a lot of different things. I’ve got people that work for me who do some things great. I can bring them in and let them shine on whatever it is. What’s your downfall in the kitchen?
I like to eat too much. If there is a piece of fried chicken around, I’m probably going to eat it. Did you have to change anything about your cooking when you came to Harvest?
I went from a restaurant where I could cook with anything I wanted to a place where you have a very limited number of products you can use, because everything is local. I had to learn to take ingredients that I wouldn’t normally use and make them taste fancy. It’s not like they are raising lobsters in the Ohio or ducks for foie gras. It was a challenge, but I think it made me a better chef. What is an example of something you hadn’t used before, but learned to enjoy cooking with?
Carp. When I came here, there were three types of fish in this entire state we could possibly get, and carp was one of them. So it had to be on the menu. I had to turn something that is seen as culinary trash into gold. I like that kind of stuff.
What cooking skill required in your kitchen is the most difficult to master?
Butchery is hard, especially good butchery. People can break down stuff, but that doesn’t mean they are doing it right. What elements separate an everyday dish from a memorable dish?
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feature | chef q&a All cooking is based on four basic foundations: salt, acid, fat and heat.The use of those elements is what separates a good chef from everyone else in the kitchen.
were going to have to be closed for Derby, which would have been a huge letdown.
QA &
If you could cook a meal for anyone, who would it be, and what would you cook?
I’d cook a meal for my mom. She passed away when I was 17, before I got to go to culinary school and be a fancy chef. I’d always try to cook good food for her, even when I was young. Best thing you've ever cooked?
I cooked a dish for Dean one time that was just these nice bay scallops with riesling, shallots, butter and herbs. I don’t know what it was, but it all just came together. It was better than the sum of its parts. Usually people cook with boxed wine, but Dean had given me a really nice bottle of wine. Maybe that made a difference.
When is the last time you were scared in the kitchen?
Last Derby, this kid was draining the grease out of the fryer, and he set the fryer on fire. Things almost went really bad. I thought we
Do you have a go-to farmers’ market and what do usually shop for there?
During the height of the season, we were going to the St. Matthews, Douglass Loop and Bardstown Road farmers’ markets every Saturday. It’s good because you find out what they have and how long they are going to have it. That helps when you are writing menus.
was happy with what we had.
Which seasonings don’t you respect?
Maybe seasoning salt, like Lawry’s Seasoning Salt. That seems kind of stupid to me. Just put salt on it. Which are underrated?
Are there any ethnic markets that you frequent?
There are a lot of Middle Eastern seasonings that people don’t really know or use like Baharat and Zaatar. Those are good spice blends that you don’t see out there. They are good on proteins and hearty vegetables that you want to grill.
Is there a guilty secret ingredient in your kitchen — something you’d rather not be spotted using?
Baharat was something that Patrick Rooney, the previous chef at Harvest, introduced to me. Zaatar, I think I discovered online. Social media is a quick way to research certain things. Where a lot of people mess up is that they read about something online and think they are an expert on it.
There is a place called Choi’s Asian Food Market that is off Lyndon Lane. They get a lot of Japanese, Chinese and Korean ingredients we like to use. Just walking through markets like that gives me ideas.
Grippo’s Barbecue Chips. We just did the Fried Chicken Throwdown, and we made the breading out of Grippo’s chips and pork rinds with panko and seasoned flour. I
How did you start using them?
What's your favorite go-to ingredient?
I love pork in all shapes, sizes and facets. I’m big into charcuterie, too. A lot of things in this restaurant are based on the way things
(below from left) Rye cavatelli with Broadbent sausage and whole grain mustard; Freedom Run Farm lamb empanada with black garlic BBQ, mole verde and charro beans; corn chowder with boiled peanuts and pickled shrimp.
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chef q&a | feature used to be done. Sometimes to look forward, you must look to the past.
If you had a time machine, what would be your first stop in culinary history?
Paris, circa 1906. That’s where a lot of food we know today originated.
Are there any culinary trends you are wild about right now?
For me, and this restaurant, it’s about creating your own style of cuisine. If we tried to follow trends too much, this place would lose its identity. Any trends you consider overrated?
Molecular gastronomy is overrated. The techniques behind it are brilliant and fascinating, but when you delve too deep into it, you can lose perspective. All we’re trying to do is cook food people want to eat. Isn’t cooking an art?
Good cooking is about consistency. If a customer had a good experience at your restaurant, when they come back they want that again. You have to be able to do the same thing with the same devotion every day. It’s more like being a craftsman. What's in your fridge at home?
I try to eat healthy at my house as much as I can. There are a lot of vegetables, a lot of lean proteins. I usually have soft boiled eggs around. That’s just a quick snack for me.
Is your daughter the reason you have to keep healthy food around? Most chefs seem to live on fast food and Hot Pockets.
Cooking breakfast for my daughter is kind of the only time I get to connect with her during the week. I’ll get her up and make her an omelet or something. But she’s 12, so a lot of the time she just wants a bowl of cereal. Is there anything in that home fridge you’d rather not admit to having?
There is a lot of housemade stuff there. There is some kimchi that we made. I have a giant charcuterie cabinet at my house with salami and different cured meats. Does your daughter show any interest in cooking?
She is more of an artist, but she’s picking up on it without even knowing it. We went to
a restaurant, and she ordered a mediumrare steak. When it came out she cut into it and whispered, “That’s not medium-rare.” Your worst kitchen nightmare?
My recurring nightmare is that I’m in the kitchen with all these tickets, but I have nothing. I don’t have any spoons; none of the burners work; the ovens are off. It’s the worst thing I can think of.
What’s your last meal on earth, if you had the chance to choose?
It would be West Coast raw oysters, a big slab of Kobe beef and some really good wine that my wife would pick out. I don’t know anything about wines.
Your last food-related "wow moment" was?
There is this place called Faul Farms that is raising shrimp in Kentucky. We cooked them up, and they were great. Now we can do shrimp and grits because it is local. Most memorable meal?
It was on my honeymoon. Dean Corbett hooked us up with reservations at the French Laundry. I was at the restaurant I idolized my entire life with the woman that I love, and it was my birthday.
Is there a food you can’t bring yourself to eat?
Balut. It’s a fertilized duck egg. They are so gross. They pull them right out when they are about to hatch. Kitchen tool(s) you cannot live without?
Probably my Vitamix. I use that a lot. I would not be able to do half the things I do without that thing. I could, but it would be labor intensive.
Kitchen tool the home chef doesn't know about, but should?
Most people don’t have a microplane, and that’s just like $10. It’s nice for grating cheese, chocolate or citrus, but most people don’t know what it is. Best cooking tip for a novice?
Read what interests you. Don’t rely so much on the internet. It’s a good tool to have in your pocket, but find books that interest you, and you’ll find things you want to learn.
Fill in the blank: If I weren't a chef, I'd be...
In business, some sort of business administration job. When I got my degree in hospitality management I started getting really interested in the business side of restaurants. Who are your favorite chefs?
Thomas Keller is a big influence. I also like Daniel Ballou and Grant Achatz. Basically, these big chefs that brought American cuisine to the forefront and made it a player on the international stage.
Besides Harvest, what is your favorite restaurant in Louisville?
If it was date night, I’d probably go to Bistro 1860. Michael Crouch does really good food. For a quick bite, I’d go to Griffin Paulin at Mirin. He used to work with me over at Corbett’s.
Other than your own restaurant, what's the first place you'd take an out-oftowner?
I like what they do over at Proof on Main. They are a lot on the same lines that we are in that they use a lot of local products. I respect them a lot. Who are your chef friends in town? Around the country?
Patrick Rooney is a big guy, love him to death. James Moran over at 8UP. Griffin at Mirin is a good friend of mine. Ryan Smith, my chef de cuisine here, is someone I really like and respect. Iron Chef Louisville: Who do you not want to battle?
I wouldn’t want to battle Ryan, because he’s good.
Louisville Chef, Survivor Island: Name two local restaurant personalities you want on your team.
I’ll take Ryan and Rooney. We could scrounge up something good. To what do you aspire?
To make the next generation of cooks care as much as I do. There is a great dilemma in cooking, because kids don’t want to work the hours it takes to be a good chef. I want to find the people that have the passion for it and teach them as much as I can. F&D www.foodanddine.com Winter 2018 33
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profile | ostra
After
co-founding
Evolution l Chef red meat-centric
establishments like
Hammerheads and Game, Chef Adam Burress explores
Adam
Burress grew up in a family of wild game hunters. His earliest food memories involve
meals of fresh venison and pheasant. That experience
of a
more sustainable
proteins with Ostra.
led him and partner Chase Mucerino to build a mini-
three restaurants: Hammerheads (barbecue), Migo
(Tex-Mex) and Game (exotic meats like kangaroo). So, it might surprise you to know that his newest restaurant, Ostra, focuses on Pacific Equatorial food and doesn’t serve beef in any form. Veering away from his roots, Burress became a vegan for five years after he realized how damaging food production is to the planet. Although he no longer follows a vegan diet, Burress is still conscientious about what he eats and serves to the public, which explains why this new restaurant’s name, Spanish for oyster, is from what he calls the most sustainable food on the planet. “I’m a huge proponent of taking care of the earth,” Burress said. “People need to start eating a lot more oysters. Not even my oysters, just more oysters. That whole farming practice is literally cleaning up the oceans.”
In addition
empire from grilling, broiling and sautéing with their
BY MICHAEL L. JONES | PHOTOGRAPHY BY DAN DRY
to being plentiful, tasty and healthy, oysters are also good for the environment because they feed on the tiny particles, plankton, and other organic matter found in the water. Unlike many farmed fish, they do not create many negative impacts on the environment. Plus, they are a filter-feeding bivalve, so they actually clean the water around them. In contrast, beef is among the most environmentally wasteful culinary products, so you won’t find so much as even a hamburger on Ostra’s menu. It takes up to 1,800 gallons of water to produce just one pound of beef, and the digestive systems of cattle release methane – one of the greenhouse gases associated with climate change. Ostra’s menu is designed to abide by the Monterey Bay Aquarium Seafood Watch program, which identifies foods that are fished or farmed in ways that do not harm the environment. Ingredients are assigned a green (highest), yellow, or red (lowest) rating depending on their sustainability at the moment, and the program offers a mobile app that makes recommendations on sustainable ingredients. Ostra uses seafood ingredients rated green 90% of the time, but never red. That means some of the menu descriptions are rather basic due to the way they are sourced. For example, there is no specific fish mentioned in the description for Poke, a dish of diced raw fish found mostly in Native Hawaiian cuisine, because
502.915.0160 1758 Frankfort Ave. ostralouisville.com 34 Winter 2018 www.foodanddine.com
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ostra | profile
Oysters with smoked mignonette and truffle ponzu. 35
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profile | ostra Burress doesn’t know what the availability will be from week to week of fish that meet the sustainability ratings he strives for. “People try to label us a seafood joint. We’re not a seafood joint. It just so happens that a lot of the products that are considered sustainable are seafood. There are not a lot of terrestrial animals that fit the Ostra code.” Yet, Burress has managed to find some terrestrial animals that do. The menu boasts duck, rabbit and wild boar. This focus on sustainability is not the only difference in his new endeavor. It is also the first restaurant he has opened without his longtime partner, Mucerino. Ostra is co-owned by Burress and longtime friends, Mike Brady of King Sixteen and Chris Derome, who is known by most Louisville diners for his 10-year tenure as bar manager at the popular Latin restaurant Seviche, where Burress previously worked with him. It was Brady who started them on the journey to Ostra. This isn’t the first venture Brady and Burress have undertaken. The two grew up together and played in a death metal band together in high school. Then, while Burress was navigating the culinary and restaurant scene, Brady was learning about the business and entertainment world while serving as a private aide to the couple behind 21c Museum Hotels — Steve Wilson and Laura Lee Brown. After six years of helping them execute parties and fundraisers, Brady started his own events management company. King Sixteen has worked with national brands like Esquire Magazine and Porsche in addition to planning many Kentucky Derby activities. Brady and Burress rekindled their friendship a few years ago, and Brady started toying with the idea of them opening a restaurant together. Initially, his ideas fell on deaf ears, because Burress was ready to wind down his activity after opening three restaurants. The busy proprietor wanted to spend more time with his 2-year old son and manage the 18-acre farm in Sellersburg he bought four years ago. Burress was already imagining his new life as a gentleman farmer who grows much of the food his family consumes. However, Brady struck a chord with Burress when he showed him the former Maido Japanese Restaurant at 1758 Frankfort Ave. The space has a large patio and is in a high-traffic location area near the Silver Dollar and the Hilltop Tavern. In addition (center) Beet salad with lemon lavender hummus and goat cheese. (left) Risotto with smoked chanterelle mushrooms. 36
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ostra | profile to the location, Burress said he felt dining patrons in Clifton would be savvy enough to embrace a unique concept like a restaurant built around sustainability. “Frankfort is a really cool street. It is almost like the sister street to the Highlands. It’s a great vibe, a great feel. There are some great restaurants on Frankfort Avenue, but there is still a lot of room on the canvas to play with. The space got the ideas flowing,” he said. Brady said he had no reservations about Burress’s desire to make his sustainability philosophy the foundation for the new restaurant, because his friend had already shown an uncanny ability to break new culinary ground with Hammerheads, Game and Migo. “The least of my worries was about what Adam was going to come up with in the kitchen,” Brady explained. “He’s proven his creativity and vision. I was more focused on design and marketing.” However, Burress did have one stipulation before he would fully commit to Ostra. He made it clear that he only wanted to be the chef. He didn’t want any of the management responsibilities he shared at his other restaurants. So, Burress and Brady brought in Derome to serve as co-owner and general manager. Derome spent his early restaurant years at F.I.G. in Charleston, SC and Savoy in New York City before running a boutique wine store in Brooklyn. He ended up at Seviche, because — like many Louisville transplants before him — Derome met a girl. Also this year, Derome published a book of poetry titled “Miscellaneous Degrees of Make Believe,” providing insight to his whimsical nature, which has definitely influenced the cocktail menu at Ostra. All the drinks are named after children’s shows he remembers watching on Nickelodeon in the ’80s and ’90s. The alcoholic drinks include: Kablam (Rabbit Hole Rye, Dumante, walnut, lemon); Pinwheel (Tito’s, mango, lemon, Gouguenheim Malbec Bubbles Sparkling Rosé); All That (Beefeater, mint, lemon, ginger); and Double Dare (Mala Idea Meszcal infused with hibiscus and Lemon Verbena Liqueur, rose water, cream soda) — Ostra’s (top - from left) Owners Adam Burress (striking his best Vogue pose), Chris Derome and Mike Brady. (right) Ceviche with aji amarillo. www.foodanddine.com Winter 2018 37
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profile | ostra most popular cocktail and Derome’s favorite childhood Nickelodeon show. In keeping with the Nickelodeon theme, Ostra’s non-alcoholic drinks are called “Ducktails” and named for Donald Duck’s nephews in the series: Huey (coconut milk, honey, basil, turmeric), Louie (jalapeño, cucumber, mint, soda) and Dewey (blueberry sage shrub). “I’ve never been very good at naming my drinks. I was here late the weekend of Forecastle, where I was giving away drinks, and what popped in my head was that I didn’t want to call the non-alcoholic section mocktails. What popped in my head was ‘Ducktails.’ It went on from there,” Derome explained. Derome’s concoctions pair well with the dishes from Burress, whose self-imposed sourcing limitations are an extension of the popular food-to-table movement, which places emphasis on serving local food at restaurants. The chef has worked with food distributor Creation Gardens and several area farmers to create a superb tapas-style seafood program with oysters, poke, and ceviche alongside heartier South Americaninspired dishes like empanadas. The aforementioned duck is found in the Poblano Duck Stroganoff and the Duck Grilled Cheese, which also features brie, miso butter, jalapeño and habanero honey. Ostra serves their oysters raw and smoked; they also serve a Ceviche of the Day, Nashville hot chicken-style soft-shell Crab Sliders, and a Crispy Avocado Bahn Mi sandwich. The Bahn Mi is one of the many dishes on the menu that makes use of the mushrooms Burress loves so much. “I’m a forager. I’m really into wild mushrooms,” exclaimed Burress. “We have, I would say, one of the most exciting mushroom programs in the state. I also travel a lot, and I never see any of these things on anybody’s menu.” But it is on the dessert menu Burress has truly veered off the beaten path and garnered much public attention. The Cricket (top) Ostra’s dining room with tables made from recycled marble and granite. (center)The bar offers a lovely atmosphere to sip cocktails and enjoy the front window views of passersby on busy Frankfort Avenue. (left) The “Jungle Lounge.” 38
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Brownie is made with a flour made with ground crickets. “You can mask almost anything in a brownie, because it’s so flavorful. I was just testing the waters with the dessert. If you look at it globally, more people eat bugs than not,” he pointed out. “In our culture we consider bugs inedible. We just call them pests when in all reality they are considered a perfect protein. They are one of the most sustainable things you can eat, and they are little multi-vitamins. I really think bugs are the food of the future for most of the world.” The chef said the Cricket Brownie is like a protein bar, because it contains all 27 amino acids. He’s had other ideas like putting crickets in tortilla shells before and plans to experiment with insects to a greater extent in the future after local diners become more accustomed to eating them. For less adventurous eaters, the dessert menu also includes Red Velvet Churro and Pistachio Goat Cheese Filo Rolls. The ever-changing proteins and unique ingredients certainly keep the cooks in the kitchen on their toes. Burress said all his cooks are highly skilled, and they appreciate the new flavors and ideas that he’s sending their way. Dinner patrons seem to appreciate it, too. Ostra opened for business on July 15. Since then, Burress said the 42-seat dining room has seen its irregularly shaped live edge marble and granite tables filled most nights, and the large 80seat patio saw a brisk business during warmer weather. He went on to say that most diners are attracted to Ostra because they support sustainability or are fans of his other restaurants and want to see what he is up to now. He also said a large contingent of patrons have been fans of Derome’s, drawn to Frankfort Avenue because of the reputation he built at Seviche. Even while now cooking at Ostra and still working with Mucerino on their restaurants, Burress hasn’t given up on his dream of retiring to Sellersburg. He doesn’t see any new restaurants in his future – at least for now. “I’m about 95 percent sure I’m done opening restaurants,” he said. “Now, if I take a big break and scratch all the itches I want to scratch, who knows? I do love what I do, but it is stressful.” F&D (top) Wild boar gemelli pasta with balsamic toast. (center) Rabbit empanada with carrot crema. (right) Soft shell crab with pickles and celery slaw and (left) chicken chorizo on focaccia with Brie. www.foodanddine.com Winter 2018 39
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food | cooking with ron
Exploring a New CSA Concept:
Meat
C
ommunity Supported Agriculture (CSA) has been a core of the local food movement since the 1970s, but this past fall is
the first time I decided to become a shareholder. I was motivated by a novel approach to the CSA idea from Luke Groce, who sells his locally raised meat at the Bardstown Road farmers’ market. He offers a monthly meat-centered sharing program
similar to weekly vegetable shares.
The concept of CSAs is for consumers to buy shares in an individual farmer’s seasonal production at the beginning of the growing season. That initial investment provides the farmer with an assured up-front income and entitles the CSA shareholder to a weekly box of what is currently in season at the farm. In a productive season — with good weather, hard work and lots of the good luck that farmers count on — that share could result in bounteous and various weekly boxes of vegetables. If weather is bad – cold and rainy springs, dry hot summers, a bumper year for slugs, mealy worms, squash borers or any of the other bad luck that is always lurking in farmers’ fields — the weekly shares could be skimpy. But that is part of the CSA experience, too. A share buyer shares not only in the produce of a local farmer’s labor, experience and time, but also in the real-world ups and downs of farming. CSA shareholders have to commit themselves to seasonal eating, an age-old concept from which modern industrial agriculture has weaned us. Seasonal eating means box after box containing kale in the spring, squash in the summer and more squash in the fall (albeit a different kind). Such seasonal abundance can prompt
40 Winter 2018 www.foodanddine.com
and How to Deal with the Bounty of Abundance BY RON MIKULAK | PHOTOS BY ANDY HYSLOP
one to more creative cookery or to dissolve in tears at the prospect of trying to use up last week’s kale before this week’s box arrives with more.
Frozen Meats Make Monthly Abundance Practical
I like the sociability of the farmers’ markets, but I have not been a produce CSA shareholder since I normally cook for just my wife and myself. But I found out this year about this monthly subscription of meats raised on Groce’s farm, where he uses sustainable, ecological and humane methods. On the 30 acres that he farms in English, Indiana, Groce raises chickens, turkeys, ducks, pigs, sheep, and he’s starting to keep a small herd of beef cattle. He uitlizes a rotational grazing program that strives to maintain sustainable manure-fertilized pasturage, which provides maximum forage for animal nutrition. His pastureranging chickens are contained by a movable electrified enclosure that provides open-sided shade huts and water. He can keep up to 600 chickens at a time in the half-acre space where they happily move and feed on the abundant bugs, grubs, slugs, seeds and fresh grass in the pasture. The 20 to 30 pigs he raises are confined to about a quarter-acre of forest forage by a movable electric wire at snout level. There, his Red Wattle and Duroc-cross pigs root around and gorge on the forest undergrowth, eating honeysuckle and wild rose, fallen acorns and other “mast” of the forest. Both pigs and chickens are omnivores, happy to eat whatever tasty bits they find on fertile grassland. Until Groce’s developing beef herd is ready, he partners with Dutch Creek Acres Farm to provide his subscribers with pastureraised beef. Groce began his meat CSA just two years ago, but it has grown to 60 subscriptions; he can still take on more families that want to eat responsibly-raised meats from a source they know and can even visit. Groce’s CSA project is one of only a few meat-focused CSAs in the area and runs all year since the meat
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cooking with ron | food is frozen upon processing and butchering continues in the winter. Adam Barr, of Barr Farms in Rhodelia, Kentucky, also offers a meat CSA that can be customized from his products list, which somewhat reduces the potential problem of dealing with getting what you might not want a lot of. I chose the smallest of the three subscriptions Groce offers. The Economy plan is $75 a month, and he asks for at least a four month commitment. Each month, I get a whole chicken and varying chicken parts (bone-in breasts one month, drumsticks another), a pound of bacon, two and sometimes three pounds of ground meats (beef, pork, Italian sausage, chorizo), and a varying range of other meats. I got duck leg quarters one month, three large pork chops another month, and a 3-pound sirloin tip roast in another. All the meats come frozen (except for one fresh chicken right after he had taken a new batch to the processor), which is more practical than a fresh produce CSA. I
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Peruvian roast chicken (Serves 6, with leftovers)
1 4 lb. whole chicken 1 lemon, cut into quarters 5 garlic cloves, peeled and finely chopped Salt 3 tablespoons white vinegar ¼ cup plus 2 tablespoons white wine 2 tablespoons olive oil 2 tablespoons paprika 1½ tablespoons cumin 2 teaspoons black pepper ½ teaspoon dried oregano Rub the chicken all over with two of the lemon quarters, squeezing out the juice as you go. From the edge of the cavity, slip a finger under the skin of each side of the breasts and gently loosen the skin from the meat of the breasts and thigh. With the tines of a fork, mix together the minced garlic and a half teaspoon or so of salt until you have a garlic paste. Using your hands, gently push the paste into the space
you created between the chicken skin and the meat. Push the garlic paste further down between the skin and meat until it is as evenly distributed as you can make it. In a small bowl, whisk together the vinegar, 2 tablespoons wine, oil, paprika, cumin, pepper, and oregano. Place the chicken in a 1 gallon Ziploc bag, pour in the marinade, seal the bag and turn around several times to coat the chicken evenly. Place the bag in a bowl and put it in the refrigerator to marinate up to eight hours. Let chicken stand at room temperature for an hour before roasting. Heat oven to 425 degrees. Take the chicken from the bag, reserving the marinade in a small bowl. Place in a baking pan or cast-iron skillet, and squeeze the remaining lemon quarters into the cavity of the bird and then throw in the lemon rinds. Season chicken with salt and pepper, place in oven and roast for 15 minutes. Baste with marinade, lower heat to 375 and continue to roast, basting every 20 minutes or so until juices run clear and a meat thermometer stuck in the thigh reads 160 degrees. Remove chicken to cutting board or serving platter. Skim oil from roasting pan and pour juices into a small pan. Add the ¼ cup wine; heat, and stir well to make a pan sauce. Taste and adjust seasonings, and serve with potatoes and a green vegetable for a dinner party.
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have not yet decided on how to prepare the duck leg quarters, so they have remained frozen until I do.
Lots of Inspiration From Not Many Choices
Because Groce’s CSA concept isn’t customizable, you get what he has to give you. That means I have had to deal with an abundance issue. I seldom buy a whole chicken, so getting a whole bird plus chicken parts once a month has resulted in more poultry than we can eat by ourselves. Similarly, I seldom buy ground beef, except when I have a hankering two or three times a winter for meatloaf, and we do not eat all that much ground pork or sausage. As a result, I have had to devise some new ways to use the good meats we have been getting. The whole chickens have inspired us to have more dinner parties. Roasting a whole chicken is easy, and the results are always party-agreeable. I perhaps had a premonition when I put “The Perfectly Roasted Chicken” cookbook on my shelves a few years ago. I have found the recipes therein 42 Winter 2018 www.foodanddine.com
interesting and workable. I had a large tin of paprika, so the Peruvian chicken recipe I found in that cookbook seemed to meet several needs. When another party obligation arose with the need to make an appetizer dish, I remembered seeing a New York Times recipe story a while back for Jamaican beef patties that struck me as interesting. I looked it up, and it seemed just what I needed for the sudden abundance of ground beef from my monthly share. I was especially happy to see that the crust recipe called for turmeric, since I had splurged on a rather large canister of that brilliant yellow spice at Costco and needed some ways to start using it up, too. Not all of the recipes shared here are new to me. I have been making two Asian recipes now and again that both call for ground pork: Thai curried pork and rice, and spicy Beijing noodles. So, I decided to take the best aspects from both and concocted a very tasty Pan-Asian pork noodle dish that goes together quickly and can be spiced at whatever level is most preferable.
––––––––––––––––––––––––––– Jamaican beef patties (Makes about 20 2-inch empanada-style appetizers)
For the crust: 2 1 1 1 ¾
cups all-purpose flour teaspoon salt teaspoon turmeric teaspoon curry powder cup cold vegetable shortening or lard (about 6 ounces) Ice water
For the filling: 1 tablespoon vegetable oil 4 scallions, trimmed and finely chopped ½ medium onion, peeled and finely chopped 2 cloves garlic, peeled and finely chopped 1 small hot chili pepper of your choice, seeded and finely chopped ½ teaspoon paprika ¼ teaspoon ground allspice
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cooking with ron | food
2 2 8 1 1
1
½ ½ ½
Half-package of rice stick noodles (pad Thai noodles) teaspoons sesame oil tablespoons vegetable oil ounces ground pork tablespoon minced garlic cup (about) snow peas or sugar snap peas, strings pulled off and sliced on diagonal into 3 or 4 sections cup (about) scallions, trimmed and cut on diagonal into ½-inch pieces cup julienne carrots cup cucumber, peeled, seeded and sliced thinly cup radishes, thinly sliced
For the sauce:
½ 1 ½ 1 ½ 1
pound ground beef teaspoon thyme leaves teaspoon salt teaspoon black pepper teaspoon sugar egg lightly beaten with 1 tablespoon water
Mix flour, salt, turmeric and curry powder in a large bowl. Add shortening or lard and cut it into the flour until it resembles coarse meal, with largish chunks the size of peas. Add in ¼ cup ice water and mix well. Keep adding ice water, a few tablespoons at a time, until mixture forms a dough. It may be slightly sticky. Knead dough for two minutes and form into two disks, wrap in plastic and refrigerate while you make filling. (I make this easily in my food processor.) Heat oil in a deep skillet over medium heat and add scallions, onion, garlic and half the chili pepper. Cook, stirring, until softened but not browned. Add paprika and allspice and stir to coat. Add beef and thyme and stir, breaking up any clumps. Add water just to cover meat. Mix in salt, pepper and sugar and bring to a simmer. Taste for seasonings, adding salt, pepper and more chili pepper, if desired; mixture should be quite spicy. Simmer about 30 minutes, until meat is soft and water is reduced to a sauce. Set aside to cool slightly.
Heat oven to 375 degrees. Remove one disk of dough from refrigerator, and divide it in half. Roll out one half on a lightly floured surface until large enough to cut three circles, each about 4 inches across. (Use the rim of a drinking glass or biscuit cutter as a guide.) Repeat with remaining dough, setting aside the circles. Use scraps to make additional patties. When ready to fill, have ready a fork for crimping and a bowl with the beaten egg. Place two tablespoons of filling on lower half of one circle. Brush the beaten egg around the edge of the dough. Fold the top half over, pulling dough gently over filling and making a thick edge all around. Crimp edge with a fork and transfer to an ungreased baking sheet lined with parchment paper. Repeat with remaining dough and filling. Bake about 25 minutes until top crust is firm and golden. Serve hot.
––––––––––––––––––––––––––– Spicy pork pan-Asian noodles (Serves 4) The quantities of the vegetables are approximate as are the variety. If you like carrots, use more; if you don’t care for scallions, use less. Rice stick noodles usually come in two sections of tightly packed noodles. One section is plenty for four servings.
1 tablespoon black bean paste 2 tablespoons (or more) chili garlic sauce (such as sambal oelek) 1 tablespoon soy sauce ¾ teaspoon sesame oil 1 tablespoon sugar ½ cup coconut milk ¼ cup water 1 tablespoon cornstarch Bring a large pot of well-salted water to a boil. Add the noodles, turn off heat, and let noodles cook in hot water 5 minutes or so until soft. Drain well, then toss with sesame oil to prevent noodles from sticking. Set aside. In a bowl, stir together all the ingredients for the sauce except for the cornstarch and water, which is used at the end of cooking to thicken the sauce if needed. Set aside. Press the ground pork into a large patty, no more than 1/2-inch thick. In a wok or large skillet or Dutch oven, heat the vegetable oil and when shimmery, add the pork patty. Cook until nicely browned on the bottom; then flip over the pork. Let it brown a minute or two, then start to break up the pork with a spatula or wooden spoon. Add the snow peas or sugar snaps and the scallions. Stir fry for several minutes, until vegetables are al dente and the pork is cooked through. Add the reserved noodles and stir to combine with pork and vegetables. Then, add the sauce, and stir well to coat everything. Bring to a simmer and cook a minute or two. If sauce seems too thin, add a tablespoon or 2 of the cornstarch slurry and stir in well until sauce thickens. Add the julienne carrots, sliced cucumber and sliced radish as garnish. Taste and add more sambal oelek if desired. F&D www.foodanddine.com Winter 2018 43
dining guide
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Cuisine Style African ......................................70 Asian/Chinese ..........................70 Asian/Japanese........................71 Asian/Korean............................72 Asian/Thai ................................72 Asian/Vietnamese ....................73 Bar & Grill/Taphouse ................66 Barbecue ..................................62 Bistro/New American ................51 Burgers/Chicken.......................55 Cafés ........................................57
Alphabetical Index RESTAURANT
211 Clover Lane 321 Deli 4 Seasons Restaurant 410 Bakery 502 Bar & Bistro 610 Magnolia 80/20 @ Kaelin's 888 Great Wall 8UP Drinkery A Nice Restaurant A Taste of China Abyssinia Á-Châu Restaurant Addis Grill Adrienne & Co. Bakery Café Adrienne's Italian Against The Grain Al Watan Aladdin's Mediterranean Alex&nder Alley Cat Café American Smokehouse Stadium Amici Angie’s Home Cooking Angilo's Pizza Angio's Restaurant Annie Café Annie May's Sweets Café Annie's Pizza Anoosh Bistro Another Place Sandwich Shop Anselmo's Italian Bistro Apocalypse Brew Works Applebee's Arata Sushi The Arctic Scoop Arni's Pizza Arno's Pizza Aroma Café Art Eatables Artesano Tapas Vino Y Mas Asahi Japanese Asian Buffet Asian Wok Aspen Creek Restaurant Aspire Café At the Italian Table Atlantic No. 5 Atrium Café August moon B.J.'s Restaurant & Brewhouse B3Q BBQ Baby Mae's Back Yard Burger Bandido Taqueria Mexicana Bank Street Brewhouse Bar Vetti Baraka Restaurant Barrelhouse on Market Barry's Cheese Steaks Baxter's 942 Bazo's Mexican Grill Bean Bean Street Coffee Co. Bearno's Beef O'Brady's Bella Roma Bella's Diner Big Al’s Beeritaville Big Ben's BBQ Big Four Burgers + Beer Big Momma's Soul Kitchen Bistro 1860 Wine Bar Bistro 301 Bistro 42 Bistro Le Relais Blackbeard Espresso Blackstone Grille Blaze Fast Fire'd Pizza Blind Squirrel
Cafeterias/Buffet.......................66 Cajun/Creole ............................73 Casual Dining ...........................58 Coffee/Tea Houses...................80 Cuban/Caribbean .....................73 Deli/Sandwich...........................63 Desserts/Bakery .......................79 Diner/Home Style .....................65 Entertainment Dining................69 European/French......................74 European/German....................74 European/Irish ..........................74 European/Italian .......................74 European/Spanish....................75
RESTAURANTS LISTED ALPHABETICALLY, FOLLOWED BY THE PAGE NUMBER OF ITS REVIEW, THE CUISINE STYLE, AND THE CORRESPONDING MAP NUMBER(S). [ ] DENOTES UNMAPPED MULTIPLE LOCATIONS.
PAGE #/CUISINE STYLE 48 63 76 79 51 48 55 70 49 58 70 70 73 70 79 74 69 76 76 51 57 62 74 65 60 60 73 79 60 51 64 74 69 58 71 79 60 60 57 79 75 71 70 70 58 57 74 57 57 70 66 62 62 55 77 69 74 70 66 64 66 77 81 80 60 66 74 65 67 62 55 66 51 51 74 74 81 49 60 58
MAP #
Fine Dining 3 Deli / Sandwich 1 Mediterranean/Middle Eastern 11 Desserts / Bakery 14 Bistro / New American 8 Fine Dining 13 Burgers / Chicken 2 Asian / Chinese 8 Upscale Casual 1 Casual Dining 14, 16 Asian / Chinese 1 African 1 Asian / Vietnamese 13 African 1 Desserts / Bakery 14, 16 European / Italian 16 Microbreweries 1 Mediterranean/Middle Eastern 4 Mediterranean/Middle Eastern 14 Bistro / New American 1 Cafes 5 Barbecue 16 European / Italian 13 Diner / Home Style 9 Pizza 13 Pizza 4 Asian / Vietnamese 13 Desserts / Bakery 3 Pizza 9, 12 Bistro / New American 7 Deli / Sandwich 1 European / Italian 2 Microbreweries 2 Casual Dining [5] Asian / Japanese 10 Desserts / Bakery 5 Pizza 14 Pizza 4 Cafes 14 Desserts / Bakery 1 European / Spanish 5 Asian / Japanese 3 Asian / Chinese 14 Asian / Chinese 2 Casual Dining 3, 11 Cafes 1 European / Italian 2 Cafes 1 Cafes 5 Asian / Chinese 2 Bar & Grill / Taphouse 5 Barbecue 14 Barbecue 14 Burgers / Chicken 6 Mexican 13 Microbreweries 14 European / Italian 1 African 1 Bar & Grill / Taphouse 16 Deli / Sandwich 1, 13 Bar & Grill / Taphouse 2 Mexican 2, 3, 6 Coffee / Tea Houses 13 Coffee / Tea Houses 14 Pizza [13] Bar & Grill / Taphouse 5, 3, 14 European / Italian 14 Diner / Home Style 13 Bar & Grill / Taphouse 2 Barbecue 16 Burgers / Chicken 14, 16 Southern / Soul Food 9 Bistro / New American 2 Bistro / New American 1 European / Italian 10 European / French 4 Coffee / Tea Houses 1 Upscale Casual 10 Pizza 3, 5, 8, 15 Casual Dining 5
44 Winter 2018 www.foodanddine.com
Fine Dining ...............................48 Gastropub.................................55 Indian........................................75 Latin American..........................76 Mediterranean/Mid East ...........76 Mexican ....................................77 Microbreweries .........................69 Pizza.........................................60 Seafood ....................................53 Southern/Soul Food .................66 Southwest/Tex Mex ..................78 Steakhouse ..............................54 Upscale Casual ........................49
RESTAURANT
Blue Dog Bakery Blue Horse Café Bluegrass Brewing Company Bluegrass Exchange Bob's Steak & Chop House Bombay Grill Bonefish Grill Bonnie & Clyde's Pizza Book & Bourbon Southern Kitchen Boombozz Pizza Boomer's Café Bootleg Barbecue Co. Borromeo's Pizza Borsalino Coffee Boudreaux's Cajun Cooking Boudreaux's Sno-Balls Boujie Biscuit Bourbon Raw Bourbon's Bistro Brasserie Provence Bravo! Brazeiros Churrascaria Breadworks Brendon's Catch 23 Brian's Deli Brickhouse Tavern & Tap Bridge and Barrel Bristol Bar & Grille Brix Wine Bar Brooke & Billy’s Brooklyn & The Butcher Brownie's 'The Shed' Bruegger's Bagels Bubba's 33 Buca Di Beppo Buckhead Mountain Grill Buck's Bud's Tavern & Barbecue Buffalo Wild Wings Bungalow Joe's Bar & Grill Bunz Restaurant Burger Boy Butcher's Best Butchertown Grocery Butchertown Pizza Hall The Butchertown Social Café 157 Café 360 Café Aroma Café At Main Street Café Magnolia Café Mimosa Café On Meigs Café Thuy Van Caffe Classico California Pizza kitchen Cancún Captain Ville Captain's Quarters Carali's Rotisserie Chicken Cardinal Hall Of Fame Café Caribbean Café Carrabba's Italian Grill Casa Fiesta Caspian Grill Persian Café Cast Iron Steakhouse Cat Box Deli Catfish Haven Restaurant Cattleman's Roadhouse Cellar Door Chocolates Chamling Kitchen & Bar Champions Grill Charim Korean Restaurant Charlestown Pizza Co. Charr'd Bourbon Kitchen Check's BBQ & Blues Check's Café Cheddar Box Café Cheddar's Casual Café Cheer King Star The Cheesecake Factory
PAGE #/CUISINE STYLE 57 57 69 64 54 75 53 60 66 60 57 62 60 81 73 79 59 49 51 74 49 54 79 49 64 59 51 49 51 59 54 67 64 67 74 59 48 67 55 67 55 65 64 51 60 67 57 76 77 57 59 73 57 73 57 60 77 53 59 76 59 73 74 77 76 54 64 53 54 79 75 59 72 60 50 62 65 57 59 70 50
MAP #
Cafes 2 Cafes 13 Microbreweries 1 Deli / Sandwich 8 Steakhouse 1 Indian 5 Seafood 5 Pizza 12 Southern / Soul Food 13 Pizza 2,6,15 Cafes 1 Barbecue 11 Pizza 13 Coffee / Tea Houses 4 Cajun / Creole 5 Desserts / Bakery 5 Casual Dining 2 Upscale Casual 1 Bistro / New American 2 European / French 5 Upscale Casual 3 Steakhouse 1 Desserts / Bakery 2, 5, 7 Upscale Casual 1 Deli / Sandwich 1 Casual Dining 6 Bistro / New American 16 Upscale Casual 1,2,5 Bistro / New American 8 Casual Dining 1 Steakhouse 14 Bar & Grill / Taphouse 6, 14 Deli / Sandwich 3 Bar & Grill / Taphouse 15 European / Italian 6 Casual Dining 4, 16 Fine Dining 13 Bar & Grill / Taphouse 12 Burgers / Chicken 2,3,5,6,8,11,12,15 Bar & Grill / Taphouse 11 Burgers / Chicken 2 Diner / Home Style 13 Deli / Sandwich 10 Bistro / New American 2 Pizza 2 Bar & Grill / Taphouse 2 Cafes 14 Mediterranean/Middle Eastern 2 Mexican 2 Cafes 6 Casual Dining 1 Asian / Vietnamese 2 Cafes 16 Asian / Vietnamese 13 Cafes 2 Pizza 5 Mexican 5 Seafood 9 Casual Dining 10 Latin American 6 Casual Dining 13 Cuban / Caribbean 2 European / Italian 5 Mexican 8 Mediterranean/Middle Eastern 2 Steakhouse 16 Deli / Sandwich 1 Seafood 12 Steakhouse 6, 13 Desserts / Bakery 1, 2 Indian 4 Casual Dining 16 Asian / Korean 3 Pizza 16 Upscale Casual 6 Barbecue 5 Diner / Home Style 13 Cafes 3 Casual Dining 8, 13, 15 Asian / Chinese 1 Upscale Casual 3
RESTAURANT Chef's Cut Pizzeria Chicago Steak & Lemonade The Chicken House Chicken King Chik'n & Mi Chili's China 1 China Bistro China Buffet China Café China Castle China Chef China Coast China Dragon China Garden China Inn China King China Star China Taste Chinese Express Chipotle Mexican Grill Choi's Asian Food Market Chong Garden Chopsticks Chopsticks House Chung King Palace Chuy's Ciao Citizen 7 City Barbecue City Café Clarksville Seafood Clay Oven Clifton Donuts Clucker's Wings Coals Artisan Pizza Cocoberry Pops Coconut Beach Tacos Coffee Crossing The Coffee Zone Come Back Inn The Comfy Cow Common Table Con Huevos CoreLife Eatery Corner Corner Café Cottage Café Cottage Inn Couvillion Crave Café & Catering Cravings A La Carte Creekside Outpost & Café Crescent Hill Craft House Cricket's Café Culver's Cumberland Brews Cunningham's Creekside Cup of Joy Cuvée Wine Table D. Nalley's Daddy Rich's Daisy Mae's Dakshin Indian Restaurant DaLat's Gateaux & Bakery Danish Express Pastries Danny Mac's Pasta & Pizza Dasha Barbours Bistro Dave & Peg's Copper Kettle Day's Espresso Decca Del Frisco's Derby Café Derby City Pizza Derby Dinner Playhouse Desserts By Helen DeVino's Diamond Pub & Billiards Difabio's Casapela Dino's Dino's Bakery DiOrio's Pizza & Pub Dish On Market District 22 Pizzeria Ditto's Grill Divine Treats Dixie Chicken Dizzy Whizz Drive-In Doc Crow's Donum Dei Brewery Double Dogs Double Dragon Double Dragon 9 Double Dragon II Down One Bourbon Bar Downtowner Deli Dragon Café Dragon King's Daughter Drake's Dundee Tavern East Star Buffet Eat A Pita Eatz Vietnamese Restaurant Eddie Merlot's Egg Roll Machine Eggs Over Frankfort Ehrler's Ice Cream Eiderdown El Barrio Tequila and Whiskey Bar El Caporal El Mariachi El Molcajete El Mundo El Nopal El Rinconcito El Rio Grande El Sabor de Cuba El Sombrero El Taco Loco El Taco Luchador El Tarasco El Torazo El Toro Cantina & Grill El Vaquero The English Grill Equus Exchange Pub + Kitchen
PAGE #/CUISINE STYLE 61 64 55 55 73 59 70 70 70 70 70 70 70 70 70 70 70 70 70 70 77 71 70 70 70 70 78 74 77 62 57 54 75 79 55 61 79 77 81 81 74 79 59 77 59 55 57 65 65 73 57 66 57 55 57 56 69 54 57 51 65 56 66 75 79 64 61 66 65 81 50 54 57 61 69 79 64 67 74 56 79 61 51 61 51 80 56 56 50 69 59 70 70 70 55 64 70 71 67 67 70 76 73 54 70 51 80 74 77 77 77 77 77 77 76 77 73 77 77 77 77 77 77 77 48 50 55
MAP #
Pizza 5 Deli / Sandwich 9, 12, 13 Burgers / Chicken 14 Burgers / Chicken 1 Asian / Vietnamese 2 Casual Dining 2, 4, 5, 8, 12, 13, 15 Asian / Chinese 3, 5 Asian / Chinese 1 Asian / Chinese 15 Asian / Chinese 8, 13 Asian / Chinese 12 Asian / Chinese 11 Asian / Chinese 13 Asian / Chinese 12 Asian / Chinese 13 Asian / Chinese 13 Asian / Chinese 4, 6 Asian / Chinese 3 Asian / Chinese 16 Asian / Chinese 12 Mexican 1, 2, 5, 8 Asian / Japanese 5 Asian / Chinese 12 Asian / Chinese 1 Asian / Chinese 9, 13 Asian / Chinese 1 Southwest / Tex Mex 3,15 European / Italian 2 Mexican 8 Barbecue 5 Cafes 1, 13 Seafood 15 Indian 5 Desserts / Bakery 2 Burgers / Chicken 14, 16 Pizza 3, 5, 13 Desserts / Bakery 13 Mexican 13 Coffee / Tea Houses 14 Coffee / Tea Houses 5 European / Italian 1, 16 Desserts / Bakery 2,5,13,15 Casual Dining 9 Mexican 2, 8 Casual Dining 15 Gastropub 1 Cafes 5 Diner / Home Style 5 Diner / Home Style 13 Cajun / Creole 13 Cafes 2 Cafeterias / Buffet 1 Cafes 14 Gastropub 2 Cafes 15 Burgers / Chicken 6, 15 Microbreweries 2 Seafood 10 Cafes 9 Bistro / New American 8 Diner / Home Style 1 Burgers / Chicken 1 Southern / Soul Food 14 Indian 11 Desserts / Bakery 13 Deli / Sandwich 3 Pizza 2 Southern / Soul Food 2 Diner / Home Style 5 Coffee / Tea Houses 2 Upscale Casual 1 Steakhouse 3 Cafes 13 Pizza 12, 13 Entertainment Dining 16 Desserts / Bakery 2 Deli / Sandwich 1 Bar & Grill / Taphouse 2, 3 European / Italian 2 Burgers / Chicken 4 Desserts / Bakery 9 Pizza 2, 3 Bistro / New American 1 Pizza 14 Bistro / New American 2 Desserts / Bakery 15 Burgers / Chicken 9, 12, 13 Burgers / Chicken 1 Upscale Casual 1 Microbreweries 11 Casual Dining 5 Asian / Chinese 9, 2 Asian / Chinese 6 Asian / Chinese 8,11,12,13 Gastropub 1 Deli / Sandwich 1 Asian / Chinese 10 Asian / Japanese 2, 14 Bar & Grill / Taphouse 3, 8 Bar & Grill / Taphouse 3 Asian / Chinese 13 Mediterranean/Middle Eastern 2 Asian / Vietnamese 2 Steakhouse 1 Asian / Chinese 2 Bistro / New American 2 Desserts / Bakery 1 European / German 13 Mexican 1 Mexican 4, 6 Mexican 5 Mexican 13 Mexican 2 Mexican [21] Latin American 11 Mexican 5 Cuban / Caribbean 13 Mexican 16 Mexican 13 Mexican 1, 2, 3, 6 Mexican 3, 5, 13 Mexican 6 Mexican 5 Mexican 11 Fine Dining 1 Upscale Casual 3 Gastropub 14
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RESTAURANT
PAGE #/CUISINE STYLE
Executive Bistro The Falafel House Family Ties Famous Dave's Fante's Coffee Farm to Fork Café Fat Jimmy's FDKY BBQ FeastBBQ Fiesta Mexicana Fiesta Time Amigos Fiesta Time Mexican Grill Firehouse Subs Firenza First Watch First Wok The Fish House Fishery Station The Fishery Five Guys Burgers Flanagan's Ale House Flat 12 Bierwerks Flavour Flo’s House of Soul Flora Kitchenette Floyd County Brewing Co. Fond Fork & Barrel Fort Knockers Mess Hall Forty Acres & A Mule Restaurant Four Kings Café Four Pegs Beer Lounge Franco's Restaurant Frankfort Ave. Beer Depot Frank's Meat & Produce Fredrick's Frontier Diner Fuji Asian Bistro Fuji Japanese Steakhouse Funmi's African Restaurant Galan's Meat Market & Deli Galaxie Game Gander, An American Grill Garage Bar Gasthaus Gatsby's On Fourth Gelato Gilberto Geraldine's Kitchen Gerstle's Place Gigi's Cupcakes Ginza Asian Bistro Golden Buddha Golden Corral Golden Star Chinese The Golden Wall Goose Creek Diner Gordon Biersch Brewery Gracious Plenty Gralehaus Granville Inn Grape Leaf Grassa Gramma Gravely Brewing Co. Great American Grill Great Wall Great Wok Green District Salads Green Leaf Natural Vegetarian Bistro Grind Burger Kitchen Growler USA Guaca Mole Gustavo's Mexican Grill Guy Fieri's Smokehouse Gypsy's Sports Grille H. M. Frank's Habana Blues Tapas Half Peach Café The Hall on Washington Hammerheads Happy China Happy Dragon Hard Rock Café Harley’s Hardwoodz Bar-B-Q Harrods Creek Tavern Harvest Havana Bakery Café Havana Rumba Havana Rumba & Tapas Havana Salsa Cuban Cuisine Haymarket Bistro Heart & Soy Heine Brothers' Coffee Heitzman Bakery & Deli Hell or High Water Hibachi Buffet Hibachi Sushi Buffet Hi-Five Doughnuts Highland Coffee Co. Highland Morning Highlands Taproom Grill Highview Ice Cream & Coffee Hiko A Mon Sushi Bar Hill Street Fish Fry Hilltop Tavern Himalayan Restaurant Hitching Post Inn Hobknobb Coffee Co. Holy Grale Holy Smokes Bar-B-Que Home Run Burgers Homemade Pie Kitchen Hometown Pizza Honey Crème Donut Shop Honeybaked Café Hong Kong Fast Food Hoops Grill and Sports Bar Hooters HopCat Hosanna's Kitchen Hot Box Eatery Howl at the Moon Hull & Highwater IHOP Ikebana Imanka Restaurant Indi's Restaurant
65 76 56 62 81 57 61 62 62 77 77 77 64 61 59 70 54 54 54 56 67 69 73 66 80 69 50 50 67 66 66 55 66 62 64 59 66 71 71 70 64 55 59 59 51 74 59 80 66 67 80 71 70 66 70 70 66 69 57 55 67 76 74 69 67 70 70 59 59 56 67 77 77 62 67 55 73 80 55 51 70 70 51 62 60 50 73 73 73 73 58 71 81 80 67 70 70 80 81 58 67 81 71 54 67 76 67 81 52 62 56 80 61 80 64 71 67 56 67 66 58 69 54 60 71 70 56
MAP #
Diner / Home Style 13 Mediterranean/Middle Eastern 2 Burgers / Chicken 9 Barbecue 6 Coffee / Tea Houses 2 Cafes 9 Pizza 5 Barbecue 6 Barbecue 1, 6 Mexican 4 Mexican 5, 11 Mexican 8 Deli / Sandwich 5, 11 Pizza 5 Casual Dining 3, 5, 6, 15 Asian / Chinese 12 Seafood 2, 5 Seafood 3 Seafood 11 Burgers / Chicken 3, 5, 8, 11, 14 Bar & Grill / Taphouse 2 Microbreweries 16 Cajun / Creole 2 Southern / Soul Food 9 Desserts / Bakery 2 Microbreweries 14 Upscale Casual 2 Upscale Casual 2 Bar & Grill / Taphouse 12 Southern / Soul Food 13 Diner / Home Style 4 Gastropub 13 Southern / Soul Food 12 Barbecue 3 Deli / Sandwich 13 Casual Dining 9 Diner / Home Style 12 Asian / Japanese 12 Asian / Japanese 8 African 4 Deli / Sandwich 9 Gastropub 1 Casual Dining 2 Casual Dining 5 Bistro / New American 1 European / German 7 Casual Dining 1 Desserts / Bakery 8 Diner / Home Style 16 Bar & Grill / Taphouse 3 Desserts / Bakery 6, 8 Asian / Japanese 5 Asian / Chinese 13 Cafeterias / Buffet [4] Asian / Chinese 13 Asian / Chinese 13 Diner / Home Style 8 Microbreweries 1 Cafes 2, 10 Gastropub 2 Bar & Grill / Taphouse 13 Mediterranean/Middle Eastern 2 European / Italian 7 Microbreweries 1 Bar & Grill / Taphouse 13 Asian / Chinese 2 Asian / Chinese 13 Casual Dining 1, 3 Casual Dining 13 Burgers / Chicken 1 Bar & Grill / Taphouse 16 Mexican 5 Mexican 8, 10 Barbecue 1 Bar & Grill / Taphouse 11 Gastropub 16 Cuban / Caribbean 14 Desserts / Bakery 3 Gastropub 1 Bistro / New American 1 Asian / Chinese 6 Asian / Chinese 6 Bistro / New American 1 Barbecue 16 Casual Dining 10 Upscale Casual 1 Cuban / Caribbean 11 Cuban / Caribbean 3,5 Cuban / Caribbean 2 Cuban / Caribbean 6 Cafes 1 Asian / Japanese 2 Coffee / Tea Houses [14] Desserts / Bakery 5 Bar & Grill / Taphouse 1 Asian / Chinese 12 Asian / Chinese 11, 13 Desserts / Bakery 1 Coffee / Tea Houses 2 Cafes 2, 3 Bar & Grill / Taphouse 2 Coffee / Tea Houses 11 Asian / Japanese 1, 5 Seafood 13 Bar & Grill / Taphouse 2 Indian 2 Bar & Grill / Taphouse 11 Coffee / Tea Houses 14, 16 Bistro / New American 2 Barbecue 13 Burgers / Chicken 5, 6, 13 Desserts / Bakery [8] Pizza 7 Desserts / Bakery 14 Deli / Sandwich 3, 11, 14 Asian / Chinese 13 Bar & Grill / Taphouse 13 Burgers / Chicken 3,13,12,15,16 Bar & Grill / Taphouse 2 Diner / Home Style 9 Cafes 1 Entertainment Dining 1 Seafood 14 Casual Dining 6, 15 Asian / Japanese 2 African 1 Burgers / Chicken [8]
www.foodanddine.com Winter 2018 45
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RESTAURANT Inwave Restaurant & Juice Bar The Irish Rover Iroquois Pizza Israel’s Delicias de Mexico Gourmet J. Alexander's J. Graham's Café J. Gumbo's J. Harrod's Jack Binion's Jack Fry's Jack's Lounge Jade Palace Jasmin Bakery Jasmine Jason's Deli JB's Pub Jeff Ruby's Steakhouse Jeff's Burger Shack Jersey Café Jersey Mike's Subs Jerusalem Kitchen Jets Pizza Jimbo's BBQ Jimmy John's Sub Shop Joe Huber Restaurant Joella's Hot Chicken Joe's Crab Shack Joe's Older than Dirt John O'Bryan's Tavern Johnny Brusco's Pizza The Joy Luck Jucy's Smokehouse Jumbo Buffet Kai Lana Sushi Kansai Japanese Steakhouse Karem's Kashmir Indian Kathmandu Kitchen and Bar Kayrouz Café Kentucky Taco Company Kern's Korner Kevin's Picnic Khalil's Kim & Bab King Donuts KingFish King's Fried Chicken Kobe Japanese Steak Kolkin Coffee Koreana II Krispy Krunchy Chicken L & J Asian Cuisine La Bamba La Chapinlandia La Chasse La Guanaquita La Hacienda Guadalajara La Lupita La Peche La Popular La Que La Riviera Maya La Rosita Taqueria La Sierra La Torta Loca La Tropicana Lady Tron's Las Americas Mexican Restaurant Las Gorditas Le Moo Le Petit Café Lee's Korean Lemongrass Restaurant Lenny's Sub Shop Levee at River House Liège & Dairy Ice Cream + Waffles Lilly's Ling Ling Little Caesar's Pizza Little Greek Fresh Grill Liu's Garden Logan's Roadhouse Longboard's Taco & Tiki Longhorn Steakhouse Lonnie's Best Taste Of Chicago Los Aztecas Lotsa Pasta Lou Lou Food + Drink Louie's Hot Chicken & Barbecue Louisville Cream Louisville Pizza Co. Louisville Tea Co. Louvino Lueberry Acai & Superfoods Luigi's Lulu's Frozen Yogurt Luna's Rotisserie Lupo Lydia House M+A+F Gallery & Café Ma Zerella's Maa Sha Allah Mac's Dough House Main Eatery Main Event Bar & Grill Maira Mediterranean Grill Mai's Thai Restaurant Mango's Bar & Grill Manhattan Grill The Manhattan Project Marco's Pizza Mark T's Slabhouse Marketplace Restaurant Mark's Feed Store Martini Itialian Bistro Martin's Bar-B-Que Joint Masa Japanese Masala Grill Mayan Café McAlister's Deli McQuixote Books & Coffee Mellow Mushroom Melrose Café The Melting Pot Mercato Italiano Merle's Whiskey Kitchen Mesa
PAGE #/CUISINE STYLE 60 74 61 77 50 58 73 50 48 48 52 71 80 71 64 67 54 56 68 64 76 61 62 64 69 56 54 60 68 61 71 63 71 71 71 60 76 76 58 77 68 58 68 72 80 54 56 71 81 72 56 71 77 77 48 76 77 77 58 77 73 77 78 78 78 78 64 78 78 54 58 72 73 64 52 80 48 71 61 76 71 54 78 54 64 78 64 52 63 80 61 81 52 80 61 80 78 61 52 81 61 70 61 64 69 76 72 78 64 55 61 63 50 63 74 63 71 76 78 64 81 61 58 50 74 52 70
MAP #
Casual Dining 5 European / Irish 2 Pizza 13 Mexican 14 Upscale Casual 3 Cafes 1 Cajun / Creole 2, 6,16 Upscale Casual 10 Fine Dining 14 Fine Dining 2 Bistro / New American 3 Asian / Chinese 5 Desserts / Bakery 4 Asian / Chinese 5 Deli / Sandwich 3, 5 Bar & Grill / Taphouse 13 Steakhouse 1 Burgers / Chicken 12 Bar & Grill / Taphouse 15 Deli / Sandwich 5, 8 Mediterranean/Middle Eastern 13 Pizza 2, 3, 5, 8, 11 Barbecue 13 Deli / Sandwich [11] Entertainment Dining 14 Burgers / Chicken 3,5 Seafood 1 Casual Dining 5 Bar & Grill / Taphouse 12 Pizza 8 Asian / Chinese 2, 8 Barbecue 5 Asian / Chinese 6 Asian / Japanese 11 Asian / Japanese 6, 15 Casual Dining 8 Indian 2 Indian 4 Cafes 3 Mexican 13 Bar & Grill / Taphouse 2 Cafes 5 Bar & Grill / Taphouse 12 Asian / Korean 14 Desserts / Bakery 5 Seafood 6, 7, 16 Burgers / Chicken 9 Asian / Japanese 16 Coffee / Tea Houses 14 Asian / Korean 13 Burgers / Chicken 9, 13 Asian / Chinese 10 Mexican 2 Mexican 13 Fine Dining 2 Latin American 13 Mexican 13 Mexican 15 Cafes 2 Mexican 13 Asian / Vietnamese 2 Mexican 13 Mexican 5, 13 Mexican 11 Mexican 13 Mexican 13 Deli / Sandwich 14 Mexican 4 Mexican 11 Steakhouse 2 Cafes 2 Asian / Korean 13 Asian / Vietnamese 4, 5 Deli / Sandwich 4 Bistro / New American 7 Desserts / Bakery Fine Dining 2 Asian / Chinese 5 Pizza [15] Mediterranean/Middle Eastern 3 Asian / Chinese 5 Steakhouse 6, 12, 15 Mexican 14 Steakhouse 6, 8, 13, 15 Deli / Sandwich 2 Mexican 5, 10 Deli / Sandwich 3 Bistro / New American 3 Barbecue 13 Desserts / Bakery 1 Pizza 6 Coffee / Tea Houses 5 Bistro / New American 2, 5 Desserts / Bakery 1 Pizza 1 Desserts / Bakery 2 Mexican 13 Pizza 2 Bistro / New American 13 Coffee / Tea Houses 2 Pizza 15 African 4 Pizza 6 Deli / Sandwich 1 Entertainment Dining 6 Mediterranean/Middle Eastern 3 Asian / Thai 16 Mexican 3, 6, 13 Deli / Sandwich 1 Gastropub 2 Pizza 14 Barbecue 13 Upscale Casual 1 Barbecue 2, 5, 11, 12, 14 European / Italian 8 Barbecue 2, 8 Asian / Japanese 5 Mediterranean/Middle Eastern 1 Mexican 1 Deli / Sandwich [9] Coffee / Tea Houses 9 Pizza 3 Cafes 10 Upscale Casual 6 European / Italian 8 Bistro / New American 1 Entertainment Dining 14
46 Winter 2018 www.foodanddine.com
RESTAURANT
PAGE #/CUISINE STYLE
Mesh 50 Metro Diner 66 Mexa Tacos 78 Mexico City Tacqueria and Restaurant78 Mi Cocina on Fourth 78 Mi Sueño 73 Mi Tierra Mexican Restaurant 78 Migo 78 Mike Linnig's 54 Mike's Tavern 68 Milantoni Italian Restaurant 74 MilkWood 48 Mimi's Café 60 Mimo's Pizzeria 61 Mirage Mediterranean Restaurant 76 Mirin 60 Miss Ada’s 66 Mission BBQ 63 Mitchell's Fish Market 54 MOD Pizza 61 Moe's Southwest Grill 79 Mojito Tapas Restaurant 75 Molly Malone's 74 Momma's Mustard Pickles, Pickles 63 Momma's Pizza 61 Monnik Beer Co. 69 More Shenanigan's 74 Morels Café 58 Morris Deli & Catering 64 Morton's Of Chicago 54 Mozza Pi 61 Mr. Gatti's 61 Mrs. Potter's Coffee 81 Mt. Fuji 71 Mussel & Burger Bar 56 My Favorite Muffin 80 My Old KY Dinner Train 70 Naila's Caribbean Cuisine 73 Naïve 60 NamNam Café 73 Nancy's Bagel Box 64 Napa River Grill 50 Neighborhood Services 52 Neil & Patty's Fireside Grill 68 New Albanian Brewing Co. 62 New Albany Roadhouse 60 New China 71 New Direction Bar & Grill 68 New Wave Burritos 78 Ngon Appétit 73 Nirvana 68 No Baked Cookie Dough 80 Noodles & Company 60 Noosh Nosh 52 Nord's Bakery 80 North End Café 58 Northlime Donuts 80 Nouvelle 52 O' Charley's 60 O' Connell's Irish Pub 74 O' Dolly's 66 O' Shea's Irish Pub 74 The Oakroom 48 Oishii Sushi 72 Old Chicago 62 Old Hickory Inn 68 Old Louisville Chili Bowl 60 Old Louisville Tavern 68 Old School NY Pizza 62 Old Spaghetti Factory 74 Old Stone Inn 50 Olé Frijole 78 Ole Hickory Pit BBQ 63 O-Line Sports Grill 68 Olive Garden 74 Olive Leaf Bistro 52 Ollile's Trolley 56 Onion Restaurant & Tea House 71 Orange Clover Kitchen 58 Oriental Café 71 Oriental House 71 Oriental Star 71 Original Impellizzeri's 62 Osaka Sushi Bar 72 Oskar's Slider Bar 56 Ostra 52 Outback Steakhouse 54 P.F. Chang's China Bistro 52 Panchitos Ice Cream 80 Panda China 71 Panda Express 71 Panera Bread Co. 64 Papa Murphy's Pizza 62 Parlour 62 Pasha's Mediterranean 76 Passtime Fish House 54 Patrick O'Shea's 74 Pat's Steak House 54 Paul's Fruit Market 64 Payne Street Bakehouse 64 Pearl Street Taphouse 68 Pearl Street Treats 80 Peking City Bistro 71 Peking City Express 71 Penn Station 64 Peppers Bar and Grill 68 Perfetto Pizza 62 Pesto's Italian 74 Pho Ba Luu 73 Pho Café 73 Pieologoy 62 Pin + Proof 70 Piña Fiesta Mexican Grill 78 Pints&Union 68 Pita Pit 76 Pizza Bar 62 Pizza Donisi 62 Pizza King 62 Pizza Place 62 Please & Thank You 81 Plehn's Bakery 80 PokeHana 72 Ponderosa Steakhouse 54 Porch Kitchen & Bar 68 Porcini 74 Porkland BBQ 63 Portage House 60
MAP #
Upscale Casual 3 Diner / Home Style 11 Mexican 3 Mexican 16 Mexican 1, 6 Cuban / Caribbean 4, 13 Mexican 1 Mexican 2 Seafood 12 Bar & Grill / Taphouse 14 European / Italian 6 Fine Dining 1 Casual Dining 5 Pizza 14 Mediterranean/Middle Eastern 13 Casual Dining 2 Southern / Soul Food 1 Barbecue 3, 15 Seafood 8 Pizza 4 Southwest / Tex Mex 3,6,8,11 European / Spanish 7 European / Irish 2, 3 Barbecue 3, 5 Pizza 15 Microbreweries 13 European / Irish 4 Cafes 2 Deli / Sandwich 1, 2 Steakhouse 1 Pizza 5 Pizza 12, 13, 15 Coffee / Tea Houses 1 Asian / Japanese 13 Burgers / Chicken 1, 6 Desserts / Bakery 5 Entertainment Dining 13 Cuban / Caribbean 15 Casual Dining 2 Asian / Vietnamese 3 Deli / Sandwich 1 Upscale Casual 5 Bistro / New American 3 Bar & Grill / Taphouse 14 Pizza 14 Casual Dining 14 Asian / Chinese 5 Bar & Grill / Taphouse 5 Mexican 13 Asian / Vietnamese 2 Bar & Grill / Taphouse 2 Desserts / Bakery 6 Casual Dining 6, 8, 13 Bistro / New American 7 Desserts / Bakery 13 Cafes 2 Desserts / Bakery 13 Bistro / New American 1 Casual Dining 3,6,8,13,12,15 European / Irish 11 Diner / Home Style 13 European / Irish 2 Fine Dining 1 Asian / Japanese 4 Pizza 6, 8 Bar & Grill / Taphouse 13 Casual Dining 1 Bar & Grill / Taphouse 13 Pizza 5 European / Italian 1 Upscale Casual 6 Mexican 11 Barbecue 11 Bar & Grill / Taphouse 8 European / Italian 6,8,11,15 Bistro / New American 16 Burgers / Chicken 1 Asian / Chinese 14 Cafes 16 Asian / Chinese 4 Asian / Chinese 3 Asian / Chinese 13 Pizza 1, 2, 5, 10 Asian / Japanese 1, 2 Burgers / Chicken 13 Bistro / New American 2 Steakhouse 3,8,11,13,15 Bistro / New American 5 Desserts / Bakery 2, 13 Asian / Chinese 10 Asian / Chinese 5, 6, 8, 15 Deli / Sandwich [10] Pizza 3,4,5,8,11,12,14,15,16 Pizza 16 Mediterranean/Middle Eastern 4 Seafood 6 European / Irish 1 Steakhouse 2 Deli / Sandwich 3, 4, 5, 7 Deli / Sandwich 2 Bar & Grill / Taphouse 16 Desserts / Bakery 16 Asian / Chinese 5 Asian / Chinese 3 Deli / Sandwich [17] Bar & Grill / Taphouse 1 Pizza 6 European / Italian 1 Asian / Vietnamese 2 Asian / Vietnamese 3 Pizza 6 Entertainment Dining 1 Mexican 12 Bar & Grill / Taphouse 14 Mediterranean/Middle Eastern 1 Pizza 1 Pizza 13 Pizza 14, 16 Pizza 4 Coffee / Tea Houses 1, 2 Desserts / Bakery 3 Asian / Japanese 1 Steakhouse 13 Bar & Grill / Taphouse 1 European / Italian 2 Barbecue 1 Casual Dining 16
RESTAURANT Potbelly Sandwhich Shop Primo's Delicatessen Proof On Main Prospect Café Puerto Vallarta Purrfect Day Cat Café Qdoba Mexican Grill Queen of Sheba Queue Café Quick Wok Quill's Coffee Quizno's Subs Rafferty's of Louisville Raising Cane's Ramen Inochi Ramiro's Cantina Ramiro's Cantina Express Ramsi's Café Rawnaissance Desserts Recbar Red Hog Red Hot Roasters Red Robin Red Sun Chinese Restaurant Red Top Gourmet Hot Dogs Red Yeti Brewing Co. Rice Bowl Rice Box River City Drafthouse River City Winery River House Restaurant River Road BBQ Riverside Café Rivue Roadrunner Kitchen ROC Restaurant Romano's Macaroni Grill Roof Top Grill Roosters Rootie's Sports Bar Roots Royal's Hot Chicken Rubbie's Southside Grill Rubbin' Butts BBQ Ruby Tuesday Rumors Raw Oyster Bar Ruth's Chris Steakhouse Rye Sabor Latino Safai Coffee Saffron's Safier Mediterranean Deli Saint's Sake Blue Sakura Blue Sala Thai Sal's Pizza & Wings Salsarita's Fresh Cantina Sam's Food & Spirits Sam's Gyro Samurai Sandi's Kitchen Sante Fe Grill Sapporo Japanese Grill Sarang Sarino Scarlet's Bakery Scene Schlotzky's Deli Seafood Lady Seeds & Greens Deli Selena's At Willow Lake Tavern Señor Iguana's Sergio's World Beers Seviche A Latin Restaurant Shack In The Back BBQ Shady Lane Café Shalimar Indian Shark's Seafood Shenanigan's Irish Grille Shine's Diner Shiraz Mediterranean Grill Shirley Mae's Café Shogun Shoney's Shreeji Indian Vegetarian Sichuan Garden Sicilian Pizza & Pasta Sidebar The Silver Dollar Silvio's Italian Restaurant Simply Thai Sir Dano's Pizza Parlor Sister Bean's Skyline Chili Smashburger Smoke & Rye Smokey Bones BBQ Snappy Tomato SnoWhat Sol Aztecas Somewhere Louisville Soul Food Fining Soupy's Southern Express Southern Hospitality Spaghetti Shop Spinelli's Pizzeria The Sporting News Grill The Sports & Social Club Spring St. Bar & Grill Star Sushi Starbucks Coffee Starlight Café Starlight Coffee Co. Starving Artist Café State Donuts Steak N Shake Steel City Pops Steve O's Italian Kitchen Stevens & Stevens Deli Stoney River Storming Crab Stout Burgers & Beer Stricker's Café Sub Station II Sue's Touch of Country
PAGE #/CUISINE STYLE 64 64 50 58 78 58 78 70 58 71 81 64 60 56 72 78 78 58 80 68 58 81 56 71 56 69 72 71 68 52 50 63 58 49 64 75 75 73 56 68 72 56 63 63 60 54 54 50 76 81 76 76 68 72 72 72 62 79 60 76 72 66 78 72 72 75 80 66 64 73 65 73 78 68 49 63 58 76 54 74 66 76 66 72 60 76 71 62 52 52 75 72 62 81 60 56 53 63 62 80 78 53 66 65 66 66 75 62 68 68 68 72 81 58 81 58 80 56 80 75 65 54 73 56 58 65 66
MAP #
Deli / Sandwich 1, 6, 8 Deli / Sandwich 14 Upscale Casual 1 Cafes 10 Mexican 11, 14, 16 Cafes 2 Mexican [17] African 4 Cafes 1 Asian / Chinese 1 Coffee / Tea Houses 1, 2, 3, 13, 14 Deli / Sandwich 1, 5,14,15 Casual Dining 3 Burgers / Chicken 2, 5, 6, 8, 11, 12 Asian / Japanese 2 Mexican 2 Mexican 16 Cafes 2 Desserts / Bakery 2 Bar & Grill / Taphouse 14 Cafes 2 Coffee / Tea Houses 2 Burgers / Chicken 3, 8, 15 Asian / Chinese 4 Burgers / Chicken 13 Microbreweries 16 Asian / Korean 14 Asian / Chinese 13 Bar & Grill / Taphouse 2 Bistro / New American 4 Upscale Casual 7 Barbecue 7 Cafes 16 Fine Dining 1 Deli / Sandwich 14 European / Italian 2 European / Italian 5 Cuban / Caribbean 1, 9 Burgers / Chicken [6] Bar & Grill / Taphouse 8 Asian / Japanese 2 Burgers / Chicken 1 Barbecue 13 Barbecue 14 Casual Dining 6 Seafood 5 Steakhouse 3 Upscale Casual 1 Latin American 13 Coffee / Tea Houses 2 Mediterranean/Middle Eastern 1 Mediterranean/Middle Eastern 1 Bar & Grill / Taphouse 3 Asian / Japanese 11 Asian / Japanese 3 Asian / Thai 11 Pizza 5 Southwest / Tex Mex 3,5 Casual Dining 14 Mediterranean/Middle Eastern 13 Asian / Japanese 5 Diner / Home Style 12 Mexican 13 Asian / Japanese 2 Asian / Korean 2 European / Italian 13 Desserts / Bakery 13 Southern / Soul Food 1 Deli / Sandwich 8 Cajun / Creole 1, 13 Deli / Sandwich 14 Cajun / Creole 5 Mexican [5] Bar & Grill / Taphouse 2 Fine Dining 2 Barbecue 13 Cafes 7 Indian 6 Seafood 4 European / Irish 2 Southern / Soul Food 9 Mediterranean/Middle Eastern [6] Southern / Soul Food 1 Asian / Japanese 6, 8 Casual Dining 13 Indian 6 Asian / Chinese 6 Pizza 1, 11 Bistro / New American 1 Bistro / New American 2 European / Italian 3 Asian / Thai 3, 5 Pizza 15 Coffee / Tea Houses 13 Casual Dining 2, 3, 6 Burgers / Chicken 1, 5, 13 Bistro / New American 14 Barbecue 6 Pizza 8 Desserts / Bakery 13 Mexican 2, 11 Bistro / New American 2 Southern / Soul Food 13 Deli / Sandwich 4 Southern / Soul Food 13 Southern / Soul Food 9 European / Italian 14 Pizza 1, 2, 3 Bar & Grill / Taphouse 13 Bar & Grill / Taphouse 1 Bar & Grill / Taphouse 2 Asian / Japanese 16 Coffee / Tea Houses [36] Cafes 14 Coffee / Tea Houses 14 Cafes 5 Desserts / Bakery 8 Burgers / Chicken [6] Desserts / Bakery 2, 3 European / Italian 2 Deli / Sandwich 2 Steakhouse 8 Cajun / Creole 15 Burgers / Chicken 2 Cafes 16 Deli / Sandwich 13 Southern / Soul Food 12
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RESTAURANT Sugar & Spice Donut Shop Sullivan’s Tap House Sunergos Coffee SuperChefs Sushi Master Sway Sweet Frog Sweet Peaches Sweet Peaches 2 Roll Sweet Stuff Bakery Sweet Surrender Sweets By Morgan Taco Choza Taco City Taco Steve Taco Tico Taj Palace Tandoori Fusion TanThai Restaurant Taqueria La Mexicana Tavern On Fourth Taziki's Mediterranean Cafe Tea Station Chinese Bistro Texas Roadhouse TGI Friday's Thai Café Thai Noodles The Back Door The Bakery The Bard's Town The Bistro The Block Gourmet Deli The Café The Champagnery The Cheddar Box The Cheddar Box Too The ChillBurger The Corner The Cozy Kitchen The Cure Lounge The Eagle The Fat Lamb The Fudgery The Goat The Hub Louisville The Library The Lighthouse The Pearl The Pine Room The Planet Bar The Post The Sword & the Scone The Table The Water Company The Wright House Bar B Q + Eatery Thelma's Deli Tikka House Tim Tam Tavern Time 4 Thai Tin Roof Toast on Market ToGo Sushi Tokyo Japanese Tomo Japanese Restaurant Tony Impellizzeri's Toonerville Deli Top Round Roast Beef Topp't Pizza & Chopped Salad Troll Pub Under The Bridge Tsubaki Sushi & Bar Tucker's Tumbleweed Tuscany Italian Restaurant Twig & Leaf Uptown Café Urban Bread Co. Varanese Verbena Café V-Grits Vic's Café Victoria Mexican Restaurant Vietnam Kitchen Village Anchor Pub & Roost Ville Chicken and Seafood Vinaigrette Salad Kitchen Vincenzo's Vint Coffee Vis a Vis Bar & Grill Volare W.W. Cousin's Wagner's Pharmacy Ward 426 Waterfront Wine & Spirits Way Cool Café Waylon's Feed & Firewater Webb's Market Wei Wei Chinese Express Which Wich? Whiskey Dry Wick's Pizza Wild Dog Rose Tea Boutique Wild Eggs Wild Ginger Sushi & Fusion Wild Rita's Williams Bakery Wiltshire at the Speed Wiltshire On Market Wiltshire Pantry Bakery and Café The Wing Zone Wingstop World of Beer Yaching's East West Cuisine Yafa Café Yang Kee Noodle Yellow Cactus Yen Ching Yoki Buffet You-Carryout-A Yummy China Yummy Pollo Zanzabar Za's Pizza Zaxby's Zeggz Amazing Eggs Zoe's Kitchen Zoup! Z's Oyster & Steak Bar
PAGE #/CUISINE STYLE 80 68 81 60 72 50 80 65 65 80 80 80 78 78 78 78 76 76 72 78 68 76 71 54 60 72 73 68 80 70 66 65 58 53 58 58 56 62 66 68 56 53 80 68 53 68 68 68 53 68 62 81 58 68 63 65 76 68 73 68 60 72 72 72 62 65 65 62 69 72 60 79 75 60 50 53 51 58 66 58 78 73 53 54 65 49 81 69 75 56 66 49 53 58 66 66 71 65 56 62 81 58 72 78 80 53 51 58 56 56 55 51 76 71 78 71 71 71 71 76 69 62 57 58 76 65 49
MAP #
Desserts / Bakery 11 Bar & Grill / Taphouse 3 Coffee / Tea Houses 1, 13 Casual Dining 2 Asian / Japanese 8 Upscale Casual 1 Desserts / Bakery 14, 15 Deli / Sandwich 9 Deli / Sandwich 9 Desserts / Bakery 14 Desserts / Bakery 2 Desserts / Bakery 16 Mexican 3 Mexican 2 Mexican 14 Mexican 12 Indian 8 Indian 8 Asian / Thai 14 Mexican 13 Bar & Grill / Taphouse 1 Mediterranean/Middle Eastern 3, 5 Asian / Chinese 8 Steakhouse 2, 5, 12, 13, 15 Casual Dining 1 Asian / Thai 7 Asian / Thai 13 Bar & Grill / Taphouse 2 Desserts / Bakery 4 Entertainment Dining 2 Cafeterias / Buffet 3 Deli / Sandwich 5 Cafes 1 Bistro / New American 2 Cafes 3 Cafes 3 Burgers / Chicken 15 Pizza 8 Diner / Home Style 2 Bar & Grill / Taphouse 13 Burgers / Chicken 2 Bistro / New American 2 Desserts / Bakery 1 Bar & Grill / Taphouse 5 Bistro / New American 2 Bar & Grill / Taphouse 1 Bar & Grill / Taphouse 16 Bar & Grill / Taphouse 13 Bistro / New American 10 Bar & Grill / Taphouse 2 Pizza 13 Coffee / Tea Houses 6 Cafes 9 Bar & Grill / Taphouse 1 Barbecue 14 Deli / Sandwich 1 Indian 3 Bar & Grill / Taphouse 13 Asian / Thai 2 Bar & Grill / Taphouse 3 Casual Dining 1, 14 Asian / Japanese 5 Asian / Japanese 7 Asian / Japanese 14 Pizza 14 Deli / Sandwich 1 Deli / Sandwich 3 Pizza 14 Bar & Grill / Taphouse 1 Asian / Japanese 5 Casual Dining 14 Southwest / Tex Mex [8] European / Italian 13 Casual Dining 2 Upscale Casual 7 Bistro / New American 14, 16 Upscale Casual 2 Cafes 8 Southern / Soul Food 2 Cafes 14 Mexican 4 Asian / Vietnamese 13 Bistro / New American 5 Seafood 13 Deli / Sandwich 5 Fine Dining 1, 4 Coffee / Tea Houses 2 Bar & Grill / Taphouse 1 European / Italian 2 Burgers / Chicken 3 Diner / Home Style 13 Fine Dining 2 Bistro / New American 1 Cafes 1 Southern / Soul Food 3 Diner / Home Style 1 Asian / Chinese 1 Deli / Sandwich 8 Burgers / Chicken 1 Pizza 2, 4, 6, 14 Coffee / Tea Houses 2 Cafes 1, 3, 5, 15 Asian / Japanese 2 Mexican 1 Desserts / Bakery 15 Bistro / New American 13 Upscale Casual 1 Cafes 2 Burgers / Chicken 4, 13 Burgers / Chicken 6, 12 Gastropub 8 Upscale Casual 1 Mediterranean/Middle Eastern 1 Asian / Chinese 2, 5 Mexican 14 Asian / Chinese 6 Asian / Chinese 6 Asian / Chinese 15 Asian / Chinese 11 Latin American 13 Bar & Grill / Taphouse 13 Pizza 2 Burgers / Chicken 5, 12, 13, 14, 16 Cafes 5, 7 Mediterranean/Middle Eastern 3,8 Deli / Sandwich 1 Fine Dining 5
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GUIDE KEY Average Entrée Price:
$$ = under $8 $$$$ = $15-$20 $$ = $9-$14 $$$$ = $21 & up RED = Advertiser B = Breakfast Br = Brunch L = Lunch D = Dinner
h = Late Night
p = Full Bar
OPEN TILL/PAST 11 PM
f = Outdoor Dining e = Live Music
ALL RESTAURANTS ARE LOCATED IN LOUISVILLE (unless noted otherwise). All phone numbers are local calls. When out of the area, use area code 502 for all listings except Indiana, use 812 or 930.
211 CLOVER LANE RESTAURANT 211 Clover Ln., 8969570. 211 Clover Lane has been tucked away across the railroad tracks in St. Matthews, in the corner of a little cluster of upscale shops for two decades or so. Those who know how to find it enjoy drinks in a quietly elegant lounge, and dine off seasonal menus from Chef Allen Heintzman, who, along with owner Andrew Smith, keeps 211 Clover Lane among the town’s top tables. $$$$ Br L D pf
48 Winter 2018 www.foodanddine.com
610 MAGNOLIA 610 Magnolia Ave., 636-0783. Since taking over this Old Louisville landmark restaurant over a decade ago, Edward Lee has become a Food TV fixture, and opened new restaurants. Kevin Ashworth, newly promoted to Executive Chef at this perennial top table, continues thefesast adventurous prix-fixe menu. The Wednesday a la carte nights allow sampling the menu at a more modest price point. $$$$ D pf BUCK’S 425 W. Ormsby Ave., 637-5284. Elegant and understated, this fine dining room in the Mayflower Apartments is overseen by Chef W. Colter Hubsch, who has kept long-standing favorites like the crispy fish and spicy Cantonese noodles but has extended his menu into new areas, such as the fried oysters Rockefeller, pad Thai salad, maple-bourbon glazed pork chop and countryfried quail. Rick Bartlett continues his long tenure at the piano during dinner. $$$ L D hpfe ENGLISH GRILL 335 W. Broadway (The Brown Hotel), 583-1234. Executive Chef James Adams oversees the formal dining room of one of downtown’s historic hotels. The Hot Brown is still on the menus, but new dishes tempt visitors and old timers: lobster arancini, short rib beef bourgignon, salmon with sorghum-Bourbon glaze. The chef’s table in the kitchen is still a great place for a special party. $$$ D p JACK BINION’S STEAKHOUSE Horseshoe Casino Hotel, Elizabeth IN, 888-766-2648. When you hit it big at the Horseshoe Casino, Binion’s has everything a high roller craves. Start with oysters Rockefeller or shrimp cocktails, French onion soup or crab bisque. Then, choose Chilean sea bass, lobster tail, rack of lamb or a choice of prime steak, including Wagyu tenderloin. $$$$ D hp JACK FRY’S 1007 Bardstown Rd., 452-9244. Inside its unprepossessing exterior is one of Louisville’s longestrunning top tables. Seating is tight; it is noisy; but the
food is consistently excellent. Chef McClain Brown has added to classic menu items that regulars love while gradually introducing some new cooking techniques. $$$$ L D hpe LA CHASSE 1359 Bardstown Rd., 822-3963. Chef Kristina Dyer joins front-of-the-house man Isaac Fox in creating the ambience of a fine European country inn in the heart of the Highlands. The frequently-changing menu always includes some game dishes (rabbit, wild boar), harderto-find items like sweetbreads and octopus, and unusual salads. $$$$ D hp LILLY’S 1147 Bardstown Rd., 451-0447. A Louisville institution for more than a quarter-century under much heralded owner-chef Kathy Cary, Lilly’s continues to be as fresh as the locally-sourced foods she features on her Kentucky-accented menus. Her frequent special wine dinners are among the more affordable and creative in the area. $$$$ Br L D p MILKWOOD 316 W. Main St., 584-6455. Owner Edward Lee has made the downstairs space at Actors Theatre a dining destination. The menu, now under the control of Glenn Dougan, blends Asian and Southern influences (smoked chicken wings, pimento cheese with spoonbill caviar and country ham) and has received national attention. $$$ D p THE OAKROOM 500 S. Fourth St. (Seelbach Hotel), 5853200. A Louisville landmark since 1907, has entertained guests like F. Scott Fitzgerald and Al Capone. To keep this historic room a top table, The Oakroom has closed for extensive remodeling, although it will remain open for private and corporate events for up to 150 guests and will host its "legendary Holiday Brunches" for Easter, Derby, Mother’s Day, Thanksgiving and Christmas. $$$$ Br D pe
RED = Advertiser B = Breakfast Br = Brunch L = Lunch D = Dinner
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RIVUE RESTAURANT & LOUNGE 140 N. Fourth St., (Galt House Hotel) 568-4239. The sleek black and white modern decor, slowly spinning to give a panorama of the city, brings to mind an old Fred Astaire movie. Chef Kendall Linhart’s upscale menu adds another top hotel dining experience to the city. $$$ Br D hp SEVICHE A LATIN RESTAURANT 1538 Bardstown Rd., 473-8560. Chef Anthony Lamas’ menu offers an eclectic range of Latin American dishes in addition to the namesake the Latino seafood dish “cooked” in tart citrus juices. Continuing to get notice throughout the Southeast for his imaginative cooking, he is setting a standard of cool for the Bardstown Road eating scene. $$$$ D hpf VINCENZO’S 150 S. Fifth St., 580-1350. Known for its suave professional service, high-end Northern Italian fare and many trademark dishes finished at tableside, Vincenzo’s continues to hold its own against growing downtown competition. $$$$ L D hpe WARD 426 426 Baxter Ave., 365-2505. In this elegant, warm fine dining space, Chef Shawn Ward’s lunch and dinner menus feature regional American fare with a Southern twist. Among the dishes winning raves: lobster and crab cakes, bbq pork confts and vegetarian or vegan stuffed grape leaves. $$$$ L D hpf Z’S OYSTER BAR & STEAKHOUSE 101 Whittington Pkwy., 429-8000. This long-standing suburban upscale steak and oyster concept offers splendid steaks, extraordinary seafood, fine service and clubby ambience. $$$$ L D hp
8UP ELEVATED DRINKERY AND KITCHEN 350 W. Chestnut St. (Hilton Garden Inn), 631-4180. Chef James Moran helms the kitchen at this rooftop restaurant and bar above the hotel at the corner of Fourth and Chestnut has three elegant areas - an upscale casual dining room, the bar with a separate kitchen and menu, and an expansive outdoor patio that overlooks downtown. The bar kitchen’s two wood-fired ovens offer small plates to nibble while sipping; the main kitchen serves fine dinners. $$$ B D hpf BLACKSTONE GRILLE 9521 U.S. 42, 228-6962. Longtime restaurateur Rick Dissell’s comfortable, casual restaurant in the Prospect Center continues to please regulars and to find new fans. The menu offers sandwiches and an array of bistro entrées — pasta, seafood, beef and chicken, including fried chicken livers and “light” fried chicken. $$$ Br D pf BOURBON RAW 446 S. Fourth St. (Fourth Street Live), 568-9009. This bar and restaurant in Fourth Street Live! features a raw seafood bar, an eclectic Southern menu, special Bourbon dinners and more than 85 Bourbons. The classy interior includes a 57-foot marble bar top, and an outdoor patio area. $$$ Br L D hp BRAVO! 206 Bullitt Ln. (Oxmoor Center), 326-0491. Management describes the Ohio-based Bravo! chain as “a fun, white-tablecloth casual eatery … positioned between the fine-dining and casual chains.” A Romanruin setting houses abundant Italian-American style fare. We particularly enjoyed appetizers and first-rate grilled meats. $$ Br L D hpf BRENDON’S CATCH 23 505 S. Fourth St. (Embassy Suites), 909-3323. This restaurant inside Embassy Suites shares a name with restaurants in Florida, but the Louisville location is an independent operation with its own menu focus, which includes a variety of options ranging from seafood to steak to Low Country cuisine. $$$ D hp BRISTOL BAR & GRILLE 1321 Bardstown Rd., 4561702, 300 N. Hurstbourne Pkwy., 426-0627, 614 W. Main St., 582-1995. A cornerstone of Louisville’s
h = Late Night p = Full Bar f = Outdoor Dining e = Live Music
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restaurant renaissance, Bristol started three decades ago on Bardstown Road. Now, with three venues around town, diners can always find dependable pub grub, eclectic entrées, and evergreen standards like the greenchile won tons and the Bristol Burger. $$ Br L D hpf CHARR’D BOURBON KITCHEN & LOUNGE 1903 Embassy Square Blvd. (Marriott Louisville East), 4911184. The J’town Marriott Hotel’s restaurant is on the Urban Bourbon Trail, which explains menu divisions such as “10 Minute White Dog” lunch choices, and “Bootlegger Burger Bar.” The bar boasts over 75 offerings of Bourbon. $$$ Br L D hp THE CHEESECAKE FACTORY 5000 Shelbyville Rd. (Mall St. Matthews), 897-3933. One of 175 outlets of the California-based chain, this popular restaurant maintains a large and diverse menu that entices and satisfies a wide range of diners. Food quality is above average for this kind of restaurant chain, though its namesake cheesecakes are baked in California and North Carolina. $$$ Br L D hpf DECCA 812 E. Market St., 749-8128. Decca’s handsomely re-done 19th-century building, its serene garden, its classy basement bar and breezy second-floor eating balcony are all fun. But Chef Anne Pettry’s inventive, locally sourced menu combined with the restaurant’s wine program make it a classy place to dine. $$$$ D hpfe DOC CROW’S 127 W. Main St., 587-1626. Doc Crow’s solidly anchors the dining choices on Whiskey Row. Oysters from both coasts, raw and fried, fried green tomatoes, pork rinds, shrimp and grits, all served in a handsome renovation of one of Main Street’s classic castiron front buildings. $$ L D hp EQUUS 122 Sears Ave., 897-9721. A Louisville institution for more than 30 years under the ownership of the late culinary icon Dean Corbett, Equus is now under the
stewardship of Jared Matthews, who has made some updates to the rooms and patio but has striven to keep the restaurant’s classic upscale casual atmosphere and approachable menu. Some new steak and pasta choices from Chef Jon Pauly and daily drink or food specials have been added. $$$ D p FOND 2520 Frankfort Ave., 727-3631. Chef Madeleine Dee only serves dinners for 12 on weekends at her quiet, calmly elegant dining room in Crescent Hill. She concocts monthly prix-fixe, multi-course menus with eclectic rotating international themes based on seasonal ingredients. It’s BYOB here, with beverage set ups and no corkage fee. $$$$ Br L FORK & BARREL 2244 Frankfort Ave., 907-3675. Chef/owner Geoffrey Heyde serves upscale modern American cuisine in upper Clifton, with an emphasis on local ingredients, craft cocktails and southern hospitality. Look for pork shank with roasted garlic grits, F&B dip, buttermilk-soaked and cornmeal dusted chicken livers and chocolate bourbon truffles.. $$$ D hp HARVEST 624 E. Market St., 384-9090. This true farm-totable restaurant celebrates its local suppliers with photo murals on the walls. Chef Jeff Dailey’s seasonal menus, using ingredients sourced within a 100-mile radius, include dishes such as, currently, lamb arancinis, buttermilk fried chicken, butternut squash soup, and catfish from Kentucky Lake. $$$ Br D hpf J. ALEXANDER’S RESTAURANT 102 Oxmoor Court, 339-2206. This comfortably upscale venue, a Nashvillebased chain, features “contemporary American” fare with a broad menu that ranges from burgers and sandwiches to such upscale eats as grilled tuna or a New York strip steak. $$$ D hp J. HARROD’S 7507 Upper River Rd., 228-4555. This twodecade-old Prospect mainstay is now owned by long-
time employees Charissa Humston and Jenny Neaveill. The substantial menu—grilled steaks and chops, pasta, seafood, fried green tomatoes and chicken livers with gravy—is served with aplomb in a quiet, comfortable dining room. $$$ D p MARKETPLACE RESTAURANT 651 S. Fourth St., 6253001. Going to a show downtown? Chow down first at Marketplace. The elegant decor, whether at the circular bar, in the serene dining room, or any of the three outdoor spaces will get you in the mood, and the seasonal Italian-influenced southern cuisine will get you to the curtain well fed indeed. $$ L D hpf MELTING POT 2045 S. Hurstbourne Pkwy., 491-3125. If you have pleasant memories of fondue parties of the ’70s, The Melting Pot is for you. If you can melt it and dip things in it, it’s probably on the menu. $$$ D hp MESH 3612 Brownsboro Rd., 632-4421. The lush modern building and the casual/elegant menu have made a strong presence in the neighborhood. The cosmopolitan menu includes kung pao calamari, beet salad, Amish chicken and mushroom strudel, all served in an atmosphere of “contemporary elegance and comfort. $$$ Br L D pf NAPA RIVER GRILL 1211 Herr Ln., 423-5822. A eclectic mix of California-inspired fusion dishes served in a clean, crisp, informally classy atmosphere have made Napa a long-time favorite.. Lunch offerings range from Hot Browns croque madame to vegetable pad Thai to fried catfish. The lovely patio makes for lazy summer dining. $$$ L D hpf OLD STONE INN AND TAVERN 6905 Shelbyville Rd., Simpsonville, KY. (502) 722-8200. Churchill Downs Executive Chef David Danielson now owns this centuryold restaurant and has developed a team that appreciates its history as much as he does. His menu and service strive to connect the past with the present. Dine in the main rooms, the bar or on the patio. $$$ D pf PROOF ON MAIN 702 W. Main St. (21c Hotel), 2176360. Executive Chef Mike Wadja has kept the bison burger and the charred octopus, favorites from Proof’s start, even as he has put his own stamp on the menu, with dishes such as a vegetarian cassoulet entrée, red wine braised beef shoulder and extensive charcuterie choices. The bar remains one of the hippest in town. $$$ Br L D hpf RIVER HOUSE RESTAURANT & RAW BAR 3015 River Rd., 897-5000. John Varanese riverfront seafoodoriented place with servis dockside and has a much expanded patio and lawn chairs to relax waterside. River House’s menu, inspired by New Orleans and Charleston, emphasizes Southern cuisine leaning toward tastes from the sea. There ‘s a raw bar, but that won’t stop him from grilling oysters topped with smoldering herbs. $$$$ Br L D hpf RYE 900 E. Market St., 749-6200. New York hip meets Kentucky farm produce and meats, resulting in a daily menu focused on what is freshest. Dishes show unpretentious flair, served in a sleek East Market Street ambiance. Lunch service turns the space into LOX, which offers house-cured salmon on a bagel, a roast beef sandwich and salads. $$ L D hpf SWAY 320 W. Jefferson St. (Hyatt Regency), 581-1234. The handsome dining room on the entry level of the hotel has a bar that opens to Fourth Street in good weather and a menu based on the “Southern Way,” from whence comes the name Sway. The fried chicken, cooked to order, quickly became a signature dish. $$$$ D pf UPTOWN CAFÉ 1624 Bardstown Rd., 458-4212. The Uptown has been an excellent spot for lunch and bistrostyle dinners for so long that people seem to take it for granted. Those in the know find it an excellent value, for
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its Highlands location and sophisticated ambience, as well as the eclectic modern menu that includes seasonal small plate selections by long-time chef Matt Weber. $$$ L D hpf VARANESE 2106 Frankfort Ave., 899-9904. Chef John Varanese’s signature restaurant (he has River House and Levee too) has a slate-backed interior waterfall and a folding front wall that opens in good weather. The lively, international seasonal menu is buttressed by frequent special wine, whiskey or beer dinners. Live jazz, contemporary art and urban style complete the mood. $$$ D hpfe VOLARE 2300 Frankfort Ave., 894-4446. (See review under European/Italian.) WILTSHIRE ON MARKET 636 E. Market St., 589-5224. Understated elegance and creative dishes characterize this NuLu restaurant. The finely crafted small plates menu changes weekly to showcase the best seasonal ingredients. Start with the weekly charcuterie board or cheese plate, followed by a seasonal flatbread or salad, and perhaps a pasta dish. Open Thur.-Sun. only. Reservations suggested. $$ D pf YACHING’S EAST WEST CUISINE 105 S. Fourth St., 585-4005. Yaching’s promises “an eclectic menu of contemporary Asian fusion cuisine.” It’s an attractive mix of East and West, sufficient to give just about everyone something to enjoy, regardless of which compass point attracts your taste buds. $$$ L D hp
502 BAR & BISTRO 10401 Meeting Pl., 742-4772. This sleek, contemporary spot in Norton Commons, has lots of TVs, but the food is several notches above the norm of sports bars. Try Chef Ming Pu’s chazrred broccolfi soup, brown butter sage gnocchi or cauliflower steak. A full bar and signature cocktails, and brunch on Saturdays and Sundays. $$ Br D hpf
BRIDGE & BARREL 700 W. Riverside Dr., Jeffersonville IN, 206-7170. Bridge & Barrel, offering upscale Southern comfort foods like fried green tomatoes, blackeyed pea hummus, smoked pork shoulder sandwiches fried chicken and catfish platters. Enjoy it all with sweeping views of the Ohio River and the Louisville skyline. $$ L D pfe BRIX WINE BAR 12418 La Grange Rd., 243-1120. The use of an obscure wine term (it’s pronounced “bricks” and refers to the sugar content of ripe grapes at harvest) hints that the proprietors of this wine bar know their vino. Interesting wines and a short bistro-style menu make it a welcome suburban alternative. $$ D hpe BUTCHERTOWN GROCERY 1076 E. Washington St., 742-8315. Bobby Benjamin’s restaurant offers housemade pasta and charcuterie, a chef’s table near the kitchen, and dishes such as whole rotisserie chicken and the Grocery steak, a bone-in, 55-day dry-aged ribeye served with black truffle béarnaise. An upstairs entertainment space, Lola, has intimate seating and its own kitchen for late-night noshing. $$$ Br L D hp CUVÉE WINE TABLE 3598 Springhurst Blvd., 242-5200. Scott Harper and others from the Bristol Bar & Grille organization have made this wine bar and café in the East End a fine stop for after work. Drop in to explore Master Sommelier Harper’s adventurous wine list with tasting pours and small plates of charcuterie, cheeses, salads and snacks from the kitchen. Look for regular casual classes organized on various wine themes. $$ L D hpf DISH ON MARKET 434 W. Market St., 315-0669. Owner Anderson Grissom offers breakfast, lunch and dinner in the comfortable, brick-walled downtown space. Get your day going with eggs, omelets or bread pudding French toast. Lunch on salads, sandwiches or burgers or choose a dinner entrée (a notable Hot Brown or chicken and waffles) any time of the day or night. $ B Br L D pf
DITTO’S GRILL 1114 Bardstown Rd., 581-9129. This informal Highlands space masks the work of classically trained owner-chefs Dominic Serratore and Frank Yang. Don’t overlook Serratore’s “gourmet casual” menu of New England crab cakes, fanciful salads and Sunday brunch egg dishes. $$ Br L D hpf EGGS OVER FRANKFORT 2712 Frankfort Ave., 7094452. Husband and wife team Jackson and Cortney Nave have creatively refurbished this Crescent Hill space into a “very traditional” breakfast spot. Its menu includes omelets, eggs Benedict, waffles and oatmeal, as well as salads and sandwiches for lunch. $ B Br L GARAGE BAR 700 E. Market St., 749-7100. Housed in a former service station in NuLu, Garage Bar serves up draft and bottled craft beers, Bourbons, seasonal cocktails and wine, pizzas from a wood-fired brick oven and Southern specialties, with an emphasis on fresh, local ingredients. The ham flight is not to be missed. $$$ D hpf HAMMERHEADS 921 Swan St., 365-1112. One of the more unusual restaurant spaces in town, Hammerheads is also one of the hippest. Adam Burress and Chase Murcerino, who share owner and chef duties, fire up their BBQ smoker street-side, and fans far and wide flock to the semi-basement space on the edge of Germantown to partake of pulled pork and beef brisket, pork and lamb ribs, roasted duck sandwiches, pork belly BLTs and soft shell crab tacos. $ D h HARD ROCK CAFÉ 424 S. Fourth St. (Fourth Street Live), 568-2202. Louisville’s Fourth Street Live echoes with a bang amid hammering guitars and happy throngs at the local branch of this popular shrine to rock. The music scene is the draw, but you’ll have no complaints about Hard Rock’s standard American cuisine. $$ L D
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ALEX&NDER 1121 E. Washington St., 561-0267. Taking advantage of a new law allowing distilleries to sell liquor on site, the top floor event space of Copper & Kings is now this chic bar with a view of downtown to the west. Along with brandy cocktails, wine and beer, “boozy milkshakes” are on offer. $$ D hpfe ANOOSH BISTRO 4864 Brownsboro Rd., 690-6585. Anoosh Shariat’s elegant Brownsboro Center space has an eclectic lunch and dinner menu that includes trout provençal, coconut curry tofu, grilled romaine salad, and house-made pastas and risottos. $$ L D p BISTRO 1860 WINE BAR 1765 Mellwood Ave., 6181745. Chef Michael Crouch’s menu concept offers three sizes/price ranges — petite for tasting, appetizer and small entrée — allowing diners to explore the menu at a reasonable cost. The homey, chic old Butchertown building is both comfortable and elegant. In fair weather, dine in the shady garden, or ask to be seated in the Camel Lounge upstairs. $$$ D hpf BISTRO 301 301 W. Market St., 584-8337. Its central location across the street from the Convention Center and a short stroll from the Yum! Center makes this stylish casual bistro a good choice for food and Chef Chase Schnatter is in charge of the modern, locallyfocused menu. Dine in the hospitable bar, or in the relaxed dining room off to the side. $$$ L D pf BOURBONS BISTRO 2255 Frankfort Ave., 894-8838. Located in an historic Clifton building, Bourbons Bistro stocks a selection of more than 130 bourbons, including a barrel selection program. Chef Jereme McFarland’s bourbon-inspired, seasonally-influenced menu recently has featured tuna poke tacos, sweet potato gnocchi and bourbon bread pudding. $$$ D pf
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HOLY GRALE 1034 Bardstown Rd., 459-9939. There are a lot of places to quaff craft beers in town, but Holy Grale’s frequently changing draft selection is among the most esoteric. Couple that with the seasonally adapted menu of smll plates and the oddity of being housed in a renovated church and you have a unique dining and drinking experience. $$ L D h e JACK’S LOUNGE 122 Sears Ave., 897-9026. Under new ownership of Jared Matthews, Jack’s remains a sophisticated, elegant bar associated with the Equus restaurant next door. Regulars are happy that the change in ownership has not changed much about Jack’s convivial atmosphere and stellar bar offerings $ D pf LEVEE AT RIVER HOUSE 3015 River Rd., 897-5000. Levee is the more casual, family oriented component to John Varanese’s River House venture. Small plates and other light eats, all priced under $15, and entertainment are on offer nightly. That live music program include an eclectic mix of jazz, blues, salsa and even “beachy music.” $$ D hpfe LOU LOU FOOD + DRINK 106 Sears Ave, 893-7776. Jared Matthews, who also operates Equus and Jack’s Lounge, continues the Café Lou Lou tradition of Nawlins-style Cajun food, but Chef Jon Pauly has added other casual fare including pizza and calzones. $$ Br L D hp LOUVINO 1606 Bardstown Rd., 365-1921, 11400 Main St., 742-1456. These two wine bars have become so popular that owners Chad and Lauren Coulter have opened outlets in Cincinnati and Indianapolis. The seasonal shareable small plates menu and clever organization of the wine list make this a prime spot for a night out with friends. A myriad of wines by the glass are available fresh from their wine dispensing cruvinet system. $$ Br D pfe
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LYDIA HOUSE 1101 Lydia St., 718-6002. This Germantown cafe has developed into a neighborhood bar stop and a popular weekend brunch place. Inventive dishes include pork belly kimchi tacos, cocnut noodle latkes, mushroom melt sandwiches, and spicy-sweet nori peanuts. $$ B Br D p MERLE’S WHISKEY KITCHEN 122 W. Main St., 2908888. Tony Palombino’s popular Whiskey Row food and music spot across from the KFC Yum! Center offers live music on a regular basis and a menu that emphasizes tacos and Southern fried chicken. Sides offered include sweet potato casserole, long-cooked green beans and a candied bacon appetizer. 100 bourbons are currently on offer, including handpicked private barrels from Buffalo Trace, Maker’s Mark, Wild Turkey and others. $ L D hpe NEIGHBORHOOD SERVICES 400 S. Second St., (Omni Hotel), 313-6664. This casual eating option in the new Omni hotel serves breakfast, lunch, and dinner and offers relaxed indoor and outdoor dining. Enter from the hotel or street. $$$ B L D pf NOOSH NOSH 4816 Brownsboro Ctr., 205-2888. Anoosh Shariat’s second restaurant in the Brownsboro Center is a family-style eatery centered around a rustic stone oven in an open kitchen. Breakfast offers several omelet choices, tikka eggs and tofu florentine. For lunch or dinner, share smoked salmon bruschetta, Nosh nachos or Thai-style mussels, pastas, flatbreads or sandwiches. $$$ B Br L D
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NOUVELLE 214 S. Clay St., 631-9428. This French-style wine bar sells 40+ wines by the glass (in 3-, 6- or 9ounce pours) and 200 to 300 wines by the bottle, focusing on affordable, interesting wines. A selection of beers, ciders, classic cocktails, bourbons and scotches also are available. A small bites menu – cheese, charcuterie, hummus, baked goods – is offered, along with desserts. $ L D hpf
OLIVE LEAF BISTRO 130 W. Riverside Dr., Jeffersonville IN, 913-1252. Walk over the Big Four bridge for a meal that draws on the rich food traditions of countries ringing the Mediterranean. Olive Leaf Bistro serves everything from tagines to chicken Forestiere, oysters Rockefeller to eggplant Napoleon, and Greek salad to paella. $$$ L D hpf OSTRA 1758 Frankfort Ave., 915-0160. Adam Burress (Game, Hammerheads, Migo) and partners have taken over the funky Barcode 1758 space in Clifton, serving a menu focused on sustainable food. The seasonal menu includes shellfish, rabbit, locally sourced poultry and even some unusual sustainable foods, like crickets in the brownies. $$ D pf P.F. CHANG’S CHINA BISTRO 9120 Shelbyville Rd., 327-7707. This Arizona-based, Chinese themed restaurant offers a loud, happy scene with Chinese-style dishes. To its credit, everything is prepared well and service is consistently fine. $$$ L D hpf RIVER CITY WINERY 321 Pearl St., New Albany IN, 9459463. All the wines here – 26 varieties in all – are produced and bottled on the premises. Wine tastings and, upon request, wine cellar tours are available. The winery is also a full-service restaurant, with brick oven pizzas a specialty. A family-friendly place that is also pet-friendly on the outdoor patio. $$ Br L D e SIDEBAR AT WHISKEY ROW 129 N. Second St., 384-1600. On the west side of Whiskey Row, above Troll Pub under the Bridge, Sidebar focuses on burgers, Bourbon and beer, a potentially boffo combo for those going to or coming from the Yum! Center across the street. The emphasis is on craft cocktails served alongside a short but bold selection of sandwiches, appetizers and desserts. $$ L D hpe THE SILVER DOLLAR 1761 Frankfort Ave., 259-9540. In this Clifton honky tonk bar and restaurant, the music, all
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on vinyl, is the “Bakersfield sound” — a fusion of Mexicali and American roots music. The southern country-style menu with sophisticated nuances has happy fans crowding in most nights. Choose from more than 80 Kentucky Bourbons, ryes, tequila and mescal, but no “foreign whiskey” like Scotch. $$ Br L D hpf SMOKE & RYE Horseshoe Casino Hotel, (812) 9696423. This eatery focuses on house-ground burgers and BBQ (with buns baked fresh daily on premises) and offers, according to management, “one of the nation’s largest selections of Bourbon and Rye whiskey found under a single roof.” Sip your specialty cocktails or spiked milkshakes while listening to live music. $$ L D
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SOMEWHERE LOUISVILLE 1135 Bardstown Rd., 5526942. Now you can dine and have some cocktails, and then slide right next door to Nowhere for late-night fun and games. The kitchen is run by Scott Darnell, formerly of Lilly’s, cooking up an eclectic Southern-inspired menu. The fare includes beer cheese and pretzels, smoked wings, buttermilk fried chicken and 3 varieties of flatbreads. $$ D hpfe THE CHAMPAGNERY AT ARCHITYPE GALLERY 1764 Frankfort Ave., 896-8050. This Clifton business hosts art shows and now also has a full bar with a focus on more than 120 Champagnes and sparkling wines plus a menu of light bites – oysters, caviar, charcuterie, cheeses, fruit and desserts. $$$ D hp THE FAT LAMB 2011 Grinstead Dr., 409-7499. Dallas McGarity, a veteran of several top restaurants, now has his own place in the heart of the Highlands, serving lunch and dinner. He focuses on small plates such as lamb meatballs with tzatziki and peperonata, ricotta brioche toast, fried tandoori spiced cauliflower, ricotta gnocchi and lamb ragu. $$ D hpf
THE HUB LOUISVILLE 2235 Frankfort Ave., 777-1505. Clifton has taken to this sprawling modern restaurant, cocktail bar and adult rec center with gusto. The Southern-inspired small plates menu and its specials board of rotating entrees pleases multiple tastes. The bar boasts a big rum and tequila selection, with alcoholic floats a specialty. The lively patio is packed in good weather. $$ D hpfe THE PINE ROOM 6325 River Rd., 528-4422. Old timers will remember a classic Prospect restaurant called The Pine Room. Augusta Holland is behind the modern incarnation in the space that most recently was Cast Iron Steakhouse. Michael Ton, formerly of Basa, is managing it; Chef Coby Ming, long with Wiltshire Pantry, has concocted a menu of updated classics (burgers, fried chicken) with a large vegan selection (sweet potato falafel lettuce wrap, crispy artichoke hearts, spinach dumplings). $$$ Br D hpfe URBAN BREAD CO. 1000 Auction Way, Jeffersonville IN, 913-1426, 130 W. Riverside Dr. (inside Flat 12 Bierworks), Jeffersonville IN, 590-3219. This company now has two locations selling their roti sandwiches and creative side dishes. Specializing in rotis, reminiscent of tacos, with a softer, chewier texture, come with an eclectic choice of toppings, from ancho chicken to Nutella and bacon to blackened salmon to smoked tofu. $ B L D p VILLAGE ANCHOR PUB & ROOST 11507 Park Rd., 708-1850. In the heart of Anchorage is this two-level Euro-village inspired concept. On the upper level, a French bistro with an outdoor terrace. Downstairs at The Sea Hag the ambience is a British pub. The hearty upscale comfort food-style menu is served lunch and dinner with weekend brunch. A short, well-selected wine list and ambitious beer list with more than 50 craft and import choices accompany 55 Bourbons to boot. $$$ Br L D hpf
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WATERFRONT WINE & SPIRITS 222 E. Witherspoon St., 822-3033. This wine shop located in the easy-to-spot Waterfront Park Place condominium building has a 20seat bar area serving charcuterie, cheeses and soon, small plates, where you can sample before you buy from the large array of wines and bourbons or a smaller selection of other spirits. Craft beers, too. $ D pfe WILTSHIRE AT THE SPEED 2035 S. Third St., 6342976. Susan Hershberg and her team bring “artfully inspired, creative and seasonal” breakfast and luncheon fare to the Speed Museum. Open at 10 a.m. for pastries, croissants, coffee and tea, lunch is served until 3 p.m., with soups, salads, sandwiches and entrees such as buckwheat noodle salad with seared salmon. Also a graband-go counter open until 5 p.m. $$ B Br L pf
BONEFISH GRILL 657 S. Hurstbourne Pkwy., 4124666. This franchise concept from the Florida-based Outback Steakhouse chain offers impressive seafood in a comfortable setting. Add Bonefish to your short list of suburban chain eateries that do the job right. $$$ D
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CAPTAIN VILLE 2001 Seventh Street Rd., 996-7426. The menu of this Algonquin neighborhood fish house includes perch, cod, salmon and catfish, the best seller. There are crab cakes, too, and sides of fried green tomatoes, fried okra and hush puppies. $ L D h CATFISH HAVEN PAY LAKE & RESTAURANT 7208 Whipple Rd., 937-7658. If you like to fish, or if you like to eat fish, you’ll likely enjoy Catfish Haven, a simple, down-home eatery in Southwestern Jefferson County. Seafood is the specialty. Fishermen will enjoy their payto-fish lake. $$ L D f
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CLARKSVILLE SEAFOOD 916 Eastern Blvd., Clarksville IN, 283-8588. As the only surviving descendant of Louisville’s old Cape Codder chain, Clarksville Seafood upholds a long and honorable tradition. The menu is simple — fried fish and fried seafood, served on paper trays — but it is consistently excellent and affordable. And now open until 8 p.m. most nights. $ L D CUNNINGHAM’S CREEKSIDE 6301 Upper River Rd., 228-3625. One of the longest-lived restaurants in the city, Cunningham’s has had several incarnations, and now pulls in old timers and new fans at its Harrod’s Creek location. There you can find fine fish sandwiches and pub grub, and absorb some of the nostalgia associated with this long-time favorite. $ Br L D hpf THE FISH HOUSE 1310 Winter Ave., 568-2993. Louisville is as overflowing as a well-stocked lake with fish-sandwich houses, and The Fish House is right up there with the best. Crisp breading laced with black pepper is the signature of Green River fried fish from Western Kentucky. And on weekends the space morphs into Café Beignet, serving hearty breakfasts and New Orleans-style beignets. $ Br L D pf THE FISHERY 3624 Lexington Rd., 895-1188. This friedfish eatery has been popular in the St. Matthews neighborhood for going on two decades. The Fishery remains justly popular for its quick, sizzling hot and affordable fish and seafood meals. $ L D f FISHERY STATION 5610 Outer Loop, 968-8363. $$ L D HILL STREET FISH FRY 111 E. Hill St., 636-3474. This Old Louisville tradition is small and easy to miss, but it’s worth the effort to find. Its oversized fried whitefish sandwich is the flagship dish, but a varied menu is also available. $ L D f HULL & HIGH WATER 324 E. Main St., New Albany IN, 725-1054. Eric Morris and Garrett Petters are partners in this moderately priced seafood restaurant and bar, a niche that so far has been overlooked in New Albany’s restaurant renaissance. The “approachable, affordable and fun” menu features low-country boils, raw oysters, po’ boys, fish and chips, and a catch of the day. $$ D
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JOE’S CRAB SHACK 131 River Rd., 568-1171. The setting on the edge of Riverfront Park is bright, noisy and fun, with a wraparound deck providing a panoramic river view. $$ L D hpf KINGFISH RESTAURANT 3021 Upper River Rd., 8950544, 1610 Kentucky Mills Dr., 240-0700, 601 W. Riverside Dr., Jeffersonville IN, 284-3474. Fried fish in a family dining setting has made this local chain a popular favorite for many years. Two of its properties — upper River Road and Riverside Drive — boast river views. $$ L D hpfe MIKE LINNIG’S 9308 Cane Run Rd., 937-9888. This popular riverside restaurant has been dishing up tasty fried fish and seafood at family prices since 1925. There’s indoor seating and a bar, but the picnic grove with its giant shade trees makes Linnig’s a special place in season. Out of season — Nov. to Jan. — the family shutters the place and takes a nice vacation. $ L D f MITCHELL’S FISH MARKET 4031 Summit Plaza Dr., 412-1818. The decor of this upscale eatery evokes the feeling of a large fish market, with an open kitchen that offers views of chefs at work. Quality seafood and service have made Mitchell’s a popular destination. $$$ L D
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PASSTIME FISH HOUSE 10801 Locust Rd., 267-4633. If you are looking for an honest fish sandwich and a cold beer, with no frills, this Jeffersontown tavern is just the ticket. Belly up, place your order, and be sure to have cash — no credit cards accepted here. $$ L D fe
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RUMORS RESTAURANT & RAW BAR 12339 Shelbyville Rd., 245-0366. Visualize Hooter’s without the scantily-clad waitresses, and you’ve drawn a bead on Rumor’s, the original Louisville home of the bucket-ofoysters and impressive raw bar. $$ L D hpf SHARK’S SEAFOOD 3099 Breckenridge Ln., 450-5775. Several types of crunchy-breaded fried fish — white fish, shrimp, catfish, salmon — to choose from, as well as wings and side dishes like fried mushrooms and fried okra. $ L D h VILLE CHICKEN AND SEAFOOD 4322 Poplar Level Rd., 919-8994. The name certainly reveals the focus of this well-kept little neighborhood spot that has reworked an old Arby’s building. There are crawfish and crab legs, too, corn on the cob and very commendable real Southern sweet tea. $$ L D
BOB'S STEAK & CHOP HOUSE 400 S. Second St., (Omni Hotel), 313-6664. The signature restaurant located off the lobby in the new Omni Hotel offers refined service and a decor focused on American thoroughbred racing. A steak menu offers seven prime selections, from ribeye to filet to 28-oz. porterhouse. Seafood, too (crab cakes, scampi, lobster tails), and sumptuous desserts. $$$$ D p BRAZEIROS CHURRASCARIA 450 S. Fourth St. (Fourth Street Live) 290-8220. This Knoxville-based company’s first satellite location has been a downtown hit. A churrascaria works like this: You choose drinks, visit the salad bar and await visits from “gaucho chefs” who bring yard-long skewers of grilled meats (beef, lamb, sausage) to your table for slicing — as much as you wish — along with side dishes. $$$$ L D pf BROOKLYN & THE BUTCHER 148 E. Market St., New Albany IN. 590-2646. Ian Hall of The Exchange Pub + Kitchen opened this steakhouse in a renovated historic hotel with lots of cool touches: black and white tiles on floor and walls, an open kitchen and a vintage bar counter from an old local Woolworth’s store. The bar program emphasizes bourbon, Scotch and craft beers. The menu includes fresh seafood, small plates and lots of beef — New York strip, bone-in ribeye, flat iron steaks — all as locally sourced as possible. $$$ D pf CAST IRON STEAKHOUSE 1207 E. Market St., Jeffersonville IN, 590-2298. Buck’s owner Curtis Rader also operates this riverside eatery where the kitchen cooks steaks and sides in cast iron pans at moderate prices. The ambience is upscale with “no peanuts on the floor, antlers on the wall or country music,” Rader promises. $$$ D hpf CATTLEMAN’S ROADHOUSE 2001 S. Hurstbourne Pkwy., 384-7623, 139 Historical Trail, 543-3574. These local outlets of the small regional chain offer mid-priced beef choices and starters such as fried pickle chips and jalapeño poppers, grilled chicken, salmon, and plenty of sandwiches. $$$ L D hp DEL FRISCO’S 4107 Oechsli Ave., 897-7077. Loyal Louisville carnivores continue to fill up this 37-year-old St. Matthews steakhouse, with its brick walls and beamed ceilings. Any red meat enthusiast would know to order the filet or Porterhouse, but only regulars know the glories of something called green phunque. $$$$ D hp EDDIE MERLOT’S PRIME AGED BEEF 455 S. Fourth St., (Fourth Street Live) 584-3266. Located on the ground floor of the Starks Building is one of the largest dining spaces in town. The Ft. Wayne-based small chain with big ambitions boasts glittering mosaic artwork, a handsome bar and luxurious seating in secluded nooks and corners. The menu encompasses high end steaks, well-prepared seafood and seasonal specials. $$$$ L D hpe
JEFF RUBY’S STEAKHOUSE 325 W. Main St., 584-0102. This Cincinnati restaurateur has made an impact in Louisville with his outstanding steaks, glittery bar, urban vibe and top-notch service. The rooms have Churchill Downs themes. The steaks take the rail with seafood and sushi coming up fast on the outside. $$$$ L D hpe LE MOO 2300 Lexington Rd., 458-8888. Kevin Grangier of Village Anchor & Pub in Anchorage has re-imagined the space that was for decades KT’s, creating a new interior design he calls “Paris brothel meets vintage warehouse,” a lively and amusing space with lots of steel, neon and velvet, a large bar, and an outdoor patio. Chip Lawrence, sous chef at Village Anchor, is executive chef, devising a Euro-eclectic menu with an emphasis on steaks. $$ Br L D hpfe LOGAN’S ROADHOUSE 970 E. Lewis & Clark Pkwy., Clarksville IN, 288-9789, 1540 Alliant Ave., 266-6009. With more than 100 properties in 17 states, this Nashville-based chain parlays peanut shells on the floor and steaks on the table into a popular formula. $$ L D
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LONGHORN STEAKHOUSE 2535 Hurstbourne Gem Ln., 671-5350, 9700 Von Allmen Ct., 326-7500, 1210 Veterans Pkwy., Clarksville IN, 284-5800, 4813 Outer Loop, 969-9790. Oversize steaks and a “big sky” western theme are the draw at this chain eatery, although most of its properties are east of the Mississippi. $$ L D hp MORTON’S 626 W. Main St., 584-0421. This belowground temple to the red meat gods is elegant and masculine, full of wood paneling, brass rails and leather booths. Louisville reveres its home-grown restaurants but has welcomed this Chicago-based chain with open mouths. $$$$ D hp OUTBACK STEAK HOUSE 4621 Shelbyville Rd., 8954329, 6520 Signature Dr., 964-8383, 9498 Brownsboro Rd., 426-4329, 8101 Bardstown Rd., 231-2399, 1420 Park Place, Clarksville IN, 283-4329. The name suggests Australia, and so does the shtick at this popular national chain, but the food is pretty much familiar American, and the fare goes beyond just steak to take in chicken, seafood and pasta. $$$ D hp PAT’S STEAK HOUSE 2437 Brownsboro Rd., 896-9234. A local favorite for more than fifty years and as traditional as a steakhouse gets. Pat Francis, like his father before him, cuts the meats himself. Its combination of quality beef and hospitality rank it among the best steak houses in town. $$$$ D pf PONDEROSA STEAKHOUSE 11470 S. Preston Hwy., 964-6117. Family-style dining with the ranch theme kept alive with the open flame from the grills. An extensive buffet with hot and cold foods, salads and desserts is also available. $ L D RUTH’S CHRIS STEAKHOUSE 6100 Dutchman’s Ln., 479-0026. The long-standing Louisville location of this New Orleans-based international chain is perched atop the 16-floor Kaden Tower. Ruth’s Chris serves excellent steaks, chops and seafood in an atmosphere of elegance that will make you feel pampered, at a price to match. $$$$ D hpe STONEY RIVER LEGENDARY STEAK 3900 Summit Plaza Dr., 429-8944. Stoney River in the Springhurst shopping center is one of the chain’s first properties outside its Georgia home. It draws big crowds with its memorable steaks and trimmings, with extra points for friendly service and a comfortable atmosphere. $$$$ Br D hp TEXAS ROADHOUSE 757 E. Lewis & Clark Pkwy. (Green Tree Mall), Clarksville IN, 280-1103, 4406 Dixie Hwy., 448-0705, 3322 Outer Loop, 962-7600, 13321 Shelbyville Rd., 253-0085, 5055 Shelbyville Rd., 8975005. The spirit of the West sets the theme for this
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popular steak house. Salads, vegetables and breads with hearty side dishes round out your meal options. This is family-style dining, with no tray sliding — service at your table. $$ L D hp
CORNER 102 W. Main St., 583-1888. Corner is the bar and restaurant attached to the chic, contemporary Aloft Hotel downtown. The emphasis here is on the bar, with a wine and cocktail menu longer and more creative than the food side. Still, there are solid bar munchies, from dips and deviled eggs to sandwiches, salads and tacos. $$ B D pf CRESCENT HILL CRAFT HOUSE 2636 Frankfort Ave., 895-9400. This beer pub serves only locally produced beers, and the menu is focused on local food sources. You’ll find everything from charcuterie and cheese curds to salads, fun sandwiches and dinner plates of striped bass or chicken. There is live music and outdoor dining in season. $$ Br L D hpf DOWN ONE BOURBON BAR & RESTAURANT 321 W. Main St., 566-3258. Situated down one flight below street level, this cool, shaded watering hold stocks 150plus Bourbons, local craft beer and serves wines by the glass. Well-priced bar food like biscuit sandwiches, tacos and Frito Pie make for a quick, satisfying lunch. Bluegrass music several times a week too. $$ L D pfe EXCHANGE PUB + KITCHEN 118 W. Main St., New Albany IN, 948-6501. Owner Ian Hall has made his gastropub in a sumptuously renovated historic building such a fun place to sit and sample the eclectic bistro-style menu that he has had to expand his dining room and patio. Wash things down with something from its substantial beer, wine and cocktails list that even includes house-made ginger ale. $$ L D hpfe
THE MANHATTAN PROJECT 2101 Frankfort Ave., 7498925. This upscale gastropub is expanding into the whole building since Nancy’s Bagels has relocated. The current menu (a new menu is in the works) includes short rib nachos and sliders, crab cakes and four kinds of fries. Mac ’n’ cheese has its own menu section listing over a dozen possible adds ons—from bacon to crab to pork cheek to grilled chicken. This spot is popular for its brunch, tacos & trivia Tuesdays, and as a great sports watching venue. $$ Br L D hpfe WORLD OF BEER 9850 Von Allmen Ct., 690-4280. This Florida-based chain serves a wide variety of craft beers and sports a tavern menu that is a few notches above the usual bar food: wings and sandwiches, sure, but also chimichurri meatballs, ahi tuna poke and chipotle BBQ chicken flatbread. Its giant pretzel and beer cheese is a great shared nibbler. $$ L D hpfe
80/20 @ KAELIN’S 1801 Newburg Rd., 200-8020. Burgers are back at the birthplace of the cheeseburger. Chef Matt Staggs's “rustic regional” menu offers 7 burgers and 7 entrées at this complete renovation of the classic Kaelin’s space. There’s a malt shop serving fountain drinks and house-made ice cream on one side, and a family-friendly restaurant and bar on the other. Seating on the spacious patio/porch, and upstairs is a large private room for parties and meetings. $$ L D h pf BACKYARD BURGER 1800 Priority Way, 240-9945. The open flame at this counter-service diner provides the next best thing to a family cookout. Sandwiches, fresh salads, fruit cobblers and old-fashioned hand-dipped milkshakes enhance the nostalgic theme. $ L D BIG FOUR BURGERS + BEER 134 Spring St., Jeffersonville IN, 913-4967, 114 E. Main St., New Albany IN, 944-9777.
The name reflects its original location in the shadows of the Big Four pedestrian bridge, but a second store is in New Albany, too. Diners can choose from a selection of gourmet burgers and 21 beer taps. $$ L D hpfe BUFFALO WILD WINGS 6801 Dixie Hwy., 935-1997, 4600 Shelbyville Rd., 899-7732, 9134 Taylorsville Rd., 499-2356, 10206 Westport Rd., 394-9596, 12901 Shelbyville Rd., 254-9464, 1055 Bardstown Rd., 4543635, 1112 Veterans Pkwy., Clarksville IN, 283-9464, 4917 Outer Loop, 964-5803. As much a sports bar as a restaurant, this national franchise chain offers tasty snack-type fare, including the chain’s trademark Buffalo chicken wings. $$ L D hpf BUNZ RESTAURANT 969 1/2 Baxter Ave., 632-1132. This little Highlands made-to-order gourmet hamburger shop concocts quality burgers with a range of standard and oddball toppings. $ L D h f THE CHICKEN HOUSE 7180 Hwy. 111, Sellersburg IN, 246-9485. The parking lot of this white frame building in rural Indiana is packed on weekend nights as families from throughout the area wait on delectable fried chicken. This is the very heart of American comfort food, including green beans, dumplings, and mashed potatoes. $$ L D CHICKEN KING 639 E. Broadway, 589-5464. Spicy, crunchy and sizzling hot fried chicken is the primary draw on a short, affordable menu. $ L D h CLUCKERS WINGS 4308 Charlestown Rd., New Albany IN, 944-8100, 100 W. Riverside Dr., Jeffersonville IN, 590-3662. At this growing chain, you can get your wings doused in an array of sauces, from honey barbecue to spicy garlic barbecue to sweet Thai chili to inferno — a habanero-based sauce that has a legit name. Also breaded and grilled tenders, chicken sandwiches, appetizers and salads. $ L D hpf
FOUR PEGS BEER LOUNGE 1053 Goss Ave., 634-1447. Twelve craft beers on tap and a 30 bottle beer list bring in the fans, who also appreciate the award-winning veggie burger and other well-priced pub grub such as a chicken and waffle sandwich and an estimable burger with fried green tomatoes and beer sauce. $ D h f GALAXIE 732 E. Market St., 690-6565. The guys behind RYE just down the street now have the Green Building space for a bar dedicated to moderately priced drinks ($7 cocktails are what they are shooting for) and a bar menu of “international-inspired street food,” which was described as “easy to take with you,” so you can nosh as you imbibe. $$ L D hpf GRALEHAUS 1001 Baxter Ave., 454-7075. In the house behind the Holy Grale’s is Gralehouse, a café and deli. Its breakfast and lunch menu includes biscuit and duck gravy, an open-face short rib sandwich, crepes, and a coffee bar, with house-made sodas, shrubs and kombucha. Also beers on tap and in the cooler. $$ B Br L f H. M. FRANK'S AN O'SHEA'S PUBLIC HOUSE 355 Spring St., Jeffersonville IN, 913-1174. Upon gutting the interior and re-building the facade of this 1880’s-era building, the original identity of H.M. Frank’s Dry Goods store was uncovered, a discovery that has given this O’Shea’s outpost its name. The bar is made from repurposed barn wood, there’s an event space upstairs, and upscale bar food is created by Chef Michael Bradley. $$ L D hpf THE HALL ON WASHINGTON 111 W. Main St. Inspired by the conviviality of German beer halls, this Whiskey Row development serves lunch and dinner at communal tables and booths. The menu features small plates of sausages, charcuterie, cheeses and pickled vegetables, plus beef, lamb, chicken and seafood entrées. The full bar has dozens of rotating draft beers and ciders, canned and bottled beers. $$ L D hp
h = Late Night p = Full Bar f = Outdoor Dining e = Live Music
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CULVER’S 4630 S. Hurstbourne Pkwy., 671-2001, 1555 Veterans Pkwy., Jeffersonville IN, 913-0810. When the trademark item is called a “ButterBurger” and frozen custard tops the dessert menu, you know you’re not in for diet fare. Quality fast food and friendly service make this chain popular. $ L D f DADDY RICH’S 617 W. Oak St., 290-9110. The kitchen incubator Chef Space gave birth to this new Old Louisville soul food spot. Owner Rodrick Martin named it after his late grandfather, who inspired him. The limited cooked to order menu includes chicken wraps, mini-waffles and ten wing flavors, with DINO’S FOOD MART 2601 W. Broadway, 774-4333. This little grocery and convenience store also serves up some of the most popular takeout fried chicken in the West End. $ L D DIXIE CHICKEN 1785 W. Oak St., 690-2748, 3947 Dixie Hwy., 448-2102, 8118 Preston Hwy., 450-5002. A growing fried chicken spot that serves up honest fried chicken and good, standard sides at reasonable prices, Dixie Chicken now has an eat-in outlet on Preston, in addition to their take-out only spots in Old Louisville and on the edge of Shively. $$ L D h DIZZY WHIZZ DRIVE-IN 217 W. St. Catherine St., 5833828. This neighborhood eatery, an institution that goes back more than 50 years, hasn’t changed much. It opens early, stays open late and offers good value for what you’d expect. $ L D hf FAMILY TIES 1809 W. Jefferson St., 915-7069, 1030 Cecil Ave., 907-6548. This pair of restaurants has a dual personality. The Jefferson St. location is more sports bar with a menu of burgers, wings, hot dogs and brats. The Cecil Ave. location offers more of the same, but the main focus is on barbecue. $ B L D h FIVE GUYS BURGERS & FRIES 2221 State Street, New Albany IN, 944-9958, 4116 Summit Plaza Dr., 4261702, 4226 Shelbyville Rd., 891-8848, 4917 Outerloop, 822-3702, 13303 Shelbyville Rd., 244-1027. Based in Virginia, this burger chain invokes the early days of fast food with freshly-grilled burgers, big smoky kosher dogs, enough condiments to satisfy any craving, freshcut fries and a cheery rock’n’roll sensibility. $ L D GRIND BURGER KITCHEN 829 E. Market St., 8517333. Owners Liz and Jesse Huot are firmly established now in NuLu, giving them much-needed parking, as well as a full bar. In addition to their signature burgers, the Huots have a chopped chicken sandwich, an “adult” grilled cheese made with Brie and Gruyere and a couple of salad choices. $$ L D f HOME RUN BURGERS & FRIES 2723 S. Hurstbourne Pkwy., 409-7004, 12949 Shelbyville Rd., 384-8403, 303 W. Cardinal Blvd., 708-1818. Burgers, dogs and fries with a baseball theme highlight these suburban spots, and more than 20 toppings offer you a fielder’s choice of options to dress your burger. $ L D f HOOTERS 4120 Dutchmans Ln., 895-7100, 4948 Dixie Hwy., 449-4194, 7701 Preston Hwy., 968-1606, 700 W. Riverside Dr., Jeffersonville IN, 218-9485, 941 E. Lewis & Clark Pkwy., Clarksville IN, 284-9464. Hooter’s may draw crowds with its long-standing reputation as a party scene, but you’ll stay for the food, an appetizing selection of soups, salads, seafood and, of course, wings. $ L D
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INDI’S RESTAURANT 1033 W. Broadway, 589-7985, 3820 W. Market St., 778-9099, 2901 Fern Valley Rd., 969-7993, 5009 S. Third St., 363-2535, 2970 Tenth St., Jeffersonville IN, 288-3980, 4590 Dixie Hwy., 447-4856, 4419 Cane Run Rd., 448-1109, 4901 Poplar Level Rd., 969-5352. Grown from a tiny West End takeout spot to a mini-chain, Indi’s vends a variety of affordable soul food and barbecue specialties to take out or eat in. $ L D h 56 Winter 2018 www.foodanddine.com
JEFF'S BURGER SHACK 14126 Dixie Hwy., 384-0972. The building was once an A&W outlet; now it is a locally-owned casual fast food spot offering freshly made burgers (with a wide choice of toppings), freshly-cut fries, and milkshakes. $ L D JOELLA’S HOT CHICKEN 3400 Frankfort Ave., 8952235, 13401 Shelbyville Rd., 254-1111. At this Nashville-style chicken emporium, diners will find traditional Southern-fried chicken spiced medium, hot and hotter. House-made sides, of course, and local craft beers and wine, and fresh-squeezed lemonade, too. $$ L D hpf KING’S FRIED CHICKEN 1302 Dixie Hwy., 776-3013, 5603 Preston Hwy., 654-7707. $ L D h KRISPY KRUNCHY CHICKEN 1610 Dixie Hwy., 9198429. A West End quick-serve source for Cajun-style fried chicken, fried shrimp and homey side dishes like red beans and rice, jambalaya, boudin bites (Cajun rice balls) and honey butter biscuits. $$ L D KRISPY KRUNCHY CHICKEN 4544 Poplar Level Rd., 964-6336. Crispy fried chicken and fried catfish, as well as daily Asian specialties. $ L MUSSEL & BURGER BAR 9200 Taylorsville Rd., 3844834, 113 S. Seventh St., 749-6451. Fernando Martinez’s Olé Restaurant Group have hit the mark yet again with their affordable “American bistro concept” featuring mussels with six different sauces, and 12 clever twists on burgers. The original suburban location has been joined by a downtown venue, with an expanded menu and a handsome outdoor courtyard. L D hpfe OLLIE’S TROLLEY 978 S. Third St., 583-5214. A little piece of fast-food history remains in Old Louisville. It’s one of the nation’s few surviving trolleys of the Louisville-based chain that spread across the nation in the ’70s. Oversize burgers with a spicy, homemade flavor are just as good as ever. $ L OSKAR'S SLIDER BAR 3799 Poplar Level Rd., 395-9010. Jesse and Liz Huot (Grind Burger Kitchen) expand on their burger concept with a new slider bar. Oskar’s (the name inspired by the Huot’s son, Oskar) offers over a dozen slider choices – chicken, fried fish and pork belly in addition to the expected ground beef mini-burgers. Fries and salads, too. $$ L D p RAISING CANE’S 10490 Westport Rd., 425-4040, 6811 Bardstown Rd., 654-7737, 5212 Dixie Hwy., 742-9035, 1250 Bardstown Rd., 822-1188, 12009 Shelbyville Rd., 434-7681, 1905 S. Hurstbourne Pkwy., 409-9441. A national chain with a single core product — chicken fingers. Six locations in town now, all offering simple and straightforward fried chicken finger combos and sandwiches with slaw and fries on the side. $ L D f RED TOP GOURMET HOT DOGS 1127 Logan St., 6402032. The journey from street cart to food truck to storefront is complete. Ryan Cohee's all beef, nitrate and preservative free hotdogs can be found now in Shelby Park. Bison and Waygu beef choices, as well as vegan/ vegetarian-friendly dogs. Columbus-style sauerkraut balls, too. $ L D hp RED ROBIN GOURMET BURGERS 9870 Von Allmen Ct., 339-8616, 5000 Shelbyville Rd., 899-9001, 1354 Veterans Pkwy., Clarksville IN, 948-9895. This Seattlebased chain serves up its well regarded “gourmet burgers” and trimmings in two East End locations and S. Indiana. Despite a full bar, it reportedly attracts hordes of happy youngsters. $$ L D hpf ROOSTERS 7405 Preston Hwy., 964-9464, 4420 Dixie Hwy., 384-0330, 1601 Greentree Blvd., Clarksville IN, 590-3391, 10430 Shelbyville Rd., 883-1990, 5338 Bardstown Rd., 618-1128, 3601 Springhurst Blvd., 7082798. With a wide footprint in Ohio, this Columbusbased wings-and-brews chain is now spreading its
franchise reach across Indiana, West Virginia and Kentucky. Its six local properties have gained popularity for a lively sports bar setting and oversize wings. $ L D
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ROYALS HOT CHICKEN 736 E. Market St., 919-7068. Ryan Rogers first pressure-fries his chicken, then, in the Nashville style, blankets it with a paste of oil and spices delivering mild to “Gonzo’ heat. If you’re not in the mood for bird, salads and even Southern-fried tofu are on the menu. $$L D f SMASHBURGER 9409 Shelbyville Rd., 326-4141, 312 S. Fourth St., 583-1500, 600 Terminal Dr. (Louisville Airport) 363-2526. A growing chain located mostly in the West and the South now has three Kentucky locations serving made-to-order Angus beef burgers, and is looking to open more area locations. $ L D f STEAK N SHAKE 3232 Bardstown Rd., 456-2670, 4913 Dixie Hwy., 448-4400, 4545 Outer Loop, 966-3109, 2717 S. Hurstbourne Pkwy., 491-3397, 10721 Fischer Park Dr., 326-3625, 980 E. Lewis & Clark Pkwy., Clarksville IN., 285-1154. One of the oldest fast-food chains in the U.S., Steak N Shake traces its ancestry to an Illinois roadside stand in 1934. It now boasts 400 outlets in 19 states but still sticks to the basics: quality steak burgers and hand-dipped shakes served, if you dine in, on real china. $ B L D h STOUT BURGERS & BEER 1604 Bardstown Rd., 4598234. This California burger and brew concept serves a custom beef blend of chuck and brisket ground and grilled in-house two ways: pink and not pink, and the limited menu of chef-created sandwiches is clever and tasty. Craft beers from local, national and international breweries are poured from 30 taps and a selection of bottles, and each is paired by suggestions written on the food menu. $ L D THE CHILLBURGER 500 LaFollette Station Dr., Floyds Knobs IN, 728-8283; 1225 Veterans Pkwy., Clarksville IN, 725-9157. These two Southern Indiana burger places tout freshly-ground USDA Choice beef, fresh-cut fries and milk shakes and sundaes from hormone-free dairy. Chicken and fish sandwiches, too. $ L D f THE EAGLE 1314 Bardstown Rd., 498-8420. The Eagle, a small Cincinnati-based chain serving fried chicken, fivecheese macaroni, collard greens, house-made biscuits and other comfort food, has established itself firmly in the Bardstown Rd. restaurant row. The three-season patio is laid-back and amenable to larger groups. The beer list here is a good one. $ L D hpf W.W. COUSINS RESTAURANT 900 Dupont Rd., 8979684. This locally owned and operated build-your-own burger joint has packed in fans at its location near Dupont Circle for over 30 years, serving substantial burgers on magisterial home-baked buns and offering more than 40 toppings on the lengthy condiments bar. $ LDh WHISKEY DRY 412 S. Fourth St. (Fourth Street Live!) 749-7933. Ed Lee expands his local empire to Fourth Street Live! with this casual burger and whiskey bar, boasting a “chef-centric point of view” features a suggested whiskey pairing for each burger and more than 200 whiskeys from America, Ireland, Japan and elsewhere. $$ L D hpf THE WING ZONE 905 Hess Ln., 636-2445, 3038 Hunsinger Ln., 618-0106. Wing Zone, with locations scattered across the eastern U.S., excels with jumbo wings in 25 flavors, including traditional Buffalo-style wings that range from Tame to Nuclear Habanero. Burgers, fried shrimp and sides as well. $ L D hf WINGSTOP 4812 Dixie Hwy., 409-6000, 2007 S. Hurstbourne Pkwy., 491-7171. This Texas-based chain with 500 restaurants nationally, now reaches into Louisville.
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Their specialty? Wings of course, and you can get them 9 different ways. $$ L D hp ZAXBY’S (9 Locations) There are now 9 outlets in Louisville and Southern Indiana. The casual dining chain cutens its menu with a lot of “z’s”: zappetizers, zalads, platterz, wingz and fingerz - that sort of thing. $ L D h
ALLEY CAT CAFÉ 11804 Shelbyville Rd., 245-6544. This suburban Alley Cat is a cozy and bright little place, and the lunch-only menu is affordable and appealing. $ L AROMA CAFÉ Horseshoe Casino Hotel, Elizabeth IN, 888766-2648. Grab a bite before hitting the casino. Sandwiches, salads, sides, cold beverages and coffee will fuel you for a night of entertainment. $ B L D hp ASPIRE CAFÉ & JUICE BAR 332 W. Broadway, 8044756. This African-soul food fusion restaurant, relocated in the Heyburn Building, offers vegetarian and vegan foods, including a specialty, a Nigerian stew. $ B L f ATLANTIC NO. 5 605 W. Main St., 883-3398. Owners Mary Wheatley and Rebecca Johnson offer fresh takes on breakfast and lunch in this sharp Main St. renovation. Eat in or take away hearty biscuits, ham slider breakfast sandwiches, bagels or house-made granola. At lunch choose simple grilled cheese or specialty sandwiches like Mediterranean tuna or Cuban press. $ B Br L pfe ATRIUM CAFÉ 9940 Corporate Campus Dr. (Embassy Suites), 426-9191. An eclectic bistro atmosphere in the heart of the hotel. Specials run from their popular crab cakes and array of pasta dishes to a Reuben sandwich or fruit pie. $$ B L D hp BLUE DOG BAKERY AND CAFÉ 2868 Frankfort Ave., 899-9800. Tables are always at a premium at this popular Crescent Hill breakfast and lunch spot. And its artisanal bakery continues to produce hearty Europeanstyle breads that have set a gold standard on restaurant tables and in better grocery stores around town. $$ B L
Clifton and Frankfort has matured into an elegant bistro serving an eclectic menu — salmon croquettes with wasabi aioli, empanadas, an international array of salads, panini, bocadillos and pizzas. A stylish place for lunch or supper. $$ B L D fe CHEDDAR BOX CAFÉ 12121 Shelbyville Rd., 245-2622. An attractive — and busy — Middletown lunch spot where owner Michelle Bartholmew serves popular salads, sandwiches and soups, as well as hot entrées such as potato-chip-crusted whitefish, specialty pizzas, and lemon-tarragon chicken with orzo. Pick up some frozen appetizers for your next cocktail party. $ L D f CITY CAFÉ 505 W. Broadway, 589-1797, 222 Eastern Pkwy., 852-5739. Chef Jim Henry, a long-time star in the city’s culinary firmament, brings his cooking skills and insistence on fresh, quality ingredients to these simple, but excellent, spots for lunch. $ L CORNER CAFÉ 9307 New Lagrange Rd., 426-8119. This family-owned and operated, classier-than-the-averagestrip mall place has quietly turned out delicious menus for better than 30 years. The Frederick family serves an eclectic menu (blackened tenderloin, Andouille-stuffed chicken, garlic-basil chicken pizza) and dishes like the Irish pork have won prizes at local charity contests. $$$ L D hp CRAVE CAFÉ & CATERING 2250 Frankfort Ave., 8961488. Experienced caterers and chefs offer casual but quality café fare in this comfortable old frame house in Clifton. $$ L D CREEKSIDE OUTPOST & CAFÉ 614 Hausfeldt Ln., New Albany IN, 948-9118. The Creekside Outpost warps customers back into the days of general stores and maintains every bit of old-fashioned charm. Serving up buffalo, elk and surprisingly good burgers. Exotic foods including Shinnecock ice fish, black bear, ostrich and
kangaroo (when available) round out an excellent, traveled menu. $$ B L f CRICKET’S CAFÉ 7613 Old Hwy. 60, Sellersburg IN, 246-9339. Offering breakfasts and lunch to local Hoosiers and travelers who take exit 7 off I-65. Full breakfasts, omelets, and breakfast sandwiches. A full range of standard lunch sandwiches, with Reubens, Philly steak and cheese, and daily specials. Homemade soups and salads, too. $ B Br L f CUP OF JOY 2507 Bank St., 919-9074. This coffee shop and café, located in a former bar, is a project of Haven Ministries and run mostly by volunteers. According to founder Esther Lyon, the food is “homemade, downhome cooking … biscuits and gravy, homemade potato soup, chicken and dumplings, turnovers, pastries.” Nothing on the menu tops $5. $ B L DERBY CAFÉ 704 Central Ave., (Kentucky Derby Museum) 637-1111. Lunch served year-round in the dining area adjacent to the Derby Museum with such regional favorites as meaty burgoo, and the Hot Brown. $ L pf FARM TO FORK CAFÉ 2425 Portland Ave., 365-3276. Farm to Fork, for many years a premier catering company known for its Southern favorites made from scratch from regionally sourced ingredients, has moved its operations to a former Portland firehouse and has opened a café serving breakfast and lunch. The seasonal menu includes grits, biscuits, soup, salads and sandwiches. $ B L p GRACIOUS PLENTY 9207 US Hwy 42, 618-4755, 2900 Brownsboro Rd., 618-4755. Eat in or carry away fresh sandwiches, salads and soups, cookies and brownies at this Brownsboro Rd. deli and bakery, which also serves alcohol. Take away meals to heat up at home for dinner, too. The Prospect location is catering and carry-out only. $LDp
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BLUE HORSE CAFÉ 830 Phillips Ln. (Crown Plaza Hotel), 367-2251. $$$ L D hp BOOMER’S CAFÉ 722 W. Main St., 585-4356. Named after the owner’s dear, departed beagle, Boomer’s is a popular, low-key downtown deli in the heart of the museum district. Sandwiches, burger and fries, homemade chocolate cookies, and good coffee. $ L CAFÉ 157 157 E. Main St., (502) 548-9114. This little café downtown serves breakfast and lunch daily except Wednesdays, dinner on Thursday through Saturday, and Sunday brunch. The menu skews to Southern comfort foods, all fresh and scratch-made, including corned beef cured in-house. The owner ran Old Bridge Inn B&B, for many years. $$ B Br L D p CAFÉ AT MAIN STREET 10317 Watterson Trl., 2675111. This bright, lively lunch place moved into the city from Bullitt County trailing loyalists and drawing new fans. A typical day of specials might include tomato cheddar or butterbean soup, asparagus and chicken quiche, warm brie spinach salad and a selection of house-made pies and cakes. $ B Br L CAFÉ ON MEIGS 425 Meigs Ave., Jeffersonville IN, 2888515. The menu at this downtown J’ville lunch spot emphasizes fresh local ingredients and the avoidance of preservatives and processed ingredients. Although the usual suspects are there — chicken salad, roast beef sandwiches with Swiss cheese and red onion, Benedictine, grilled cheese, Cobb salad — all are done with integrity. $ L CAFFE CLASSICO 2144 Frankfort Ave., 895-0076. At first a coffee bar, but over the years the classy space at
h = Late Night p = Full Bar f = Outdoor Dining e = Live Music
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HAYMARKET BISTRO 300 E. Market St., 779-6825. Atria Senior Living has moved its employee café to the first floor and opened it to the public, serving lunch to downtown workers. Haymarket Bistro's menu includes sandwiches, pizza, salads and soups, including unusual offerings such as a ramp pesto, duck and potato pizza, and a grilled portobello wrap. $$ L HIGHLAND MORNING 1416 Bardstown Rd., 365-3900, 111 St. Matthews Ave., 883-0203. You can order breakfast anytime at both locations, with an eclectic menu that also encompasses brunch, burgers, soul food, Southern dishes and vegetarian fare as well. $ B L D h HOT BOX EATERY 438 W. Market St., 822-3995. Try their fresh soups, salads, sandwiches, wraps and daily specials. Menu choices include a Brie and salami wrap, Indonesian chicken peanut satay, pork schnitzel, a turkey club wrap and a gyro — in other words, an appealingly diverse selection. $ L J. GRAHAM’S CAFÉ & BAR 335 W. Broadway (The Brown Hotel), 583-1234. The home of the legendary “Hot Brown” sandwich, J. Graham’s offers a more casual bistro-style alternative to the upscale English Grill, with choice of menu service or buffet dining. $$ B L pf KAYROUZ CAFÉ 3801 Willis Ave., 896-2630. Tucked in among St. Matthews sidestreets is one of the best sandwich places in Louisville. The tuna salad, Portobello mushroom Reuben, fish, chicken and hamburger — all are innovative and all come with some of the best fries in town. $ L D f KEVIN'S PICNIC 11505 Park Rd., 690-3310. PICNIC opened as a café, but owner Kevin Grangier has rethought his concept. This Anchorage property is now a bakery and catering business only. No more salads and sandwiches, but there are plenty of pastries, cakes, pies and other baked goods. $ B Br L pf
poppy seed and blood orange flavors with a blood orange drizzle, as well as a cupcake version with cranberries. Two soup specials offered every day out of a recipe rotation of 75 possibilities won’t result in many repeats. $ B L PROSPECT CAFÉ 9550 US Hwy. 42, 708-2151. Conveniently located at the intersection of River Rd. and Hwy. 42, stop in for hot sandwiches (Cuban, Reuben, grilled Italian, Bourbon BBQ) or cold deli stuff — club sandwich, egg, tuna or chicken salad, or soups like chicken and dumplings. Chess bars and banana pudding too. $ L PURRFECT DAY CAT CAFÉ 1741 Bardstown Rd., 9165051. One room is a wine bar with snacks and small bites provided by local bakeries. The other room, by reservation, is a Cat Room, populated by cats needing homes, provided by the Humane Society. Bring in a drink, and play and cuddle with kitties — and maybe take one home. $ B L D hp QUEUE CAFÉ 220 W. Main St. (LG&E Building), 5830273. $ B L f RAMSI’S CAFÉ ON THE WORLD 1293 Bardstown Rd., 451-0700. The beating bohemian heart of the Highlands. Ramsi Kamar brings a wonderfully eclectic spirit to the environment and to his menu, with Cuban, Jamaican, Greek and Middle Eastern dishes. Moderate prices, a weekend brunch and late night hours add to the draw. $$ L D hpf RED HOG 2622 Frankfort Ave., 384-0795. Kit Garrett and Bob Hancock, owners of Blue Dog Bakery, now also have this butcher shop and café offering artisan cured meats in Crescent Hill. Pasture-raised pork, beef, bison, lamb and poultry are available. The café serves small plates and pizzas fired from their wood-burning oven. The bar offers craft cocktails and 12 beer taps. $$ L D pf
LA PECHE GOURMET TO GO AND CAFÉ 1147 Bardstown Rd., 451-0447. Kathy Cary’s return to her roots with this popular gourmet take-out counter, in the corner of her restaurant, Lilly’s. Featuring “tried and true” dishes like grilled chicken pasta, burgers, vegetarian sandwiches, chicken salad, “lots of great produce, affordable cuts of meat” and a dessert case that always includes strawberry pie. $$ B L D
RIVERSIDE CAFÉ 700 W. Riverside Dr. (Sheraton Hotel), Jeffersonville IN, 284-6711. The breakfast room and bar of the Sheraton Riverside. Breakfast served until 10:30 a.m. Unwind at the bar at night. $$ B pf
LE PETIT CAFÉ 1325 Bardstown Rd., 749-0883. The space that was Roux now houses this tiny crèperie and sandwich spot serving breakfast and lunch. There are savory and sweet crepes, as well as smoothies and French toast. $$ B L D h
STARLIGHT CAFÉ 19816 Huber Road, Starlight IN, 9239813. This café in the Winery building at Huber Farm provides light lunch items such as seasonal soups, Rueben sandwiches, a turkey club, chicken salad or artisan flatbread pizza. Dine inside in the dining room or outside on the patio that overlooks the 550-acre farm. Huber wines and cocktails made from spirits distilled on the premises available too. $$ L D pf
MELROSE CAFÉ 13206 Hwy. 42, 409-6784. Kristin breakfast and lunch spot sits just on the Louisville side of the Jefferson-Oldham Countie line. She named her suburban cafe is homage to the late, lamented Melrose Inn, which was located nearby. Fans find much satisfaction with cooked-to-order breakfasts, hearty sandwiches and a convivial atmosphere. $$ B L D MORELS CAFÉ 619 Baxter Ave., 409-5916. Vegans who want “indulgent” vegan dishes like “cheese steak” and “chicken salad” can find equivalents of such crafted from soy and tempeh at this deli run by the creator of vegan jerky. $$ L D f NORTH END CAFÉ 1722 Frankfort Ave., 896-8770, 2116 Bardstown Rd., 690-4161. Both locations of this longtime favorite offer hearty and unusual breakfasts, satisfying lunches and dinners. With an eclectic menu of diverse tapas and interesting entrées, it’s an appealing, affordable place to dine. The Bardstown Rd. location has added North End Slice, a pizza room, accessible from the restaurant and the street. $$ B Br L D hpfe ORANGE CLOVER KITCHEN & MORE 590 Missouri Ave., Jeffersonville IN, 282-1005. Find quick breakfast and lunch items here, such as the Orange Clover muffin: 58 Winter 2018 www.foodanddine.com
SHADY LANE CAFÉ 4806 Brownsboro Center, 893-5118. Another attractive East End storefront, Shady Lane Café, has been earning good reviews for simple breakfast and lunch fare served in friendly surroundings. $ Br L f
THE STARVING ARTIST CAFÉ & DELI 8034 New Lagrange Rd., 412-1599. $ L STRICKER’S CAFÉ 2781 Jefferson Centre Way, Jeffersonville IN, 218-9882. Family style restaurant serving hearty soups, salads, sandwiches, burgers, melts and breakfast too, in suburban Jeffersonville. $ B L THE CAFÉ 712 Brent St., 637-6869. You can see the traffic on East Broadway from The Café’s serene walled patio. Choose from an eclectic breakfast and lunch menu, including old favorites like tomato dill soup and chicken salad. Or eat inside and be amused at the yard-sale look of mismatched furniture and chandeliers and doorways to nowhere, reminiscent of its former location in an antique mall. $ B Br L f THE CHEDDAR BOX 3909 Chenoweth Sq., 893-2324. Since 1975 this St. Matthews tradition has delighted ladies who lunch, hungry students who munch, and just about everyone else with their sandwiches, pasta salads and tasty desserts. It caters parties with almost 50
choices of appetizers, party sandwiches, dips, cheese rings and crostini. $ L f THE CHEDDAR BOX TOO 109 Chenoweth Ln., 8961133. Cheddar Box owner Nancy Tarrant has extended her presence with a café just across the parking lot. Look for the same tasty salads, soups and desserts that have made her take-away business so popular. $ B L THE TABLE 1800 Portland Ave., 708-2505. This West End non-profit, social entrepreneurship experiment serves locally grown, fresh food and operates under a pay-what-you-can model. Pay suggested prices if you can, or if not, contribute your time. Or donate more to “pay it forward.” The menu offers soups, salads, sandwiches and sides. $ L D VERBENA CAFÉ 10639 Meeting St., 425-0020. This Norton Commons eatery is open early for breakfast and serves hearty lunches till midafternoon, but you can order breakfast or lunch at any of those hours. $$ B L f VIC’S CAFÉ 1839 E. Market St., New Albany IN, 9444338. $ L D WAYCOOL CAFÉ 120 W. Broadway, 582-2241. Wayside Christian Mission trains people here in its community reentry program in restaurant service and management. Breakfasts for under $5; a lunch buffet is $8 for unlimited trips. A dinner menu too. It’s a do-gooder place that serves good food. $ L D WILD EGGS 3985 Dutchmans Ln., 893-8005, 1311 Herr Ln., 618-2866, 153 S. English Station Rd., 618-3449, 121 S. Floyd St., 690-5925, 1450 Veterans Pkwy., Jeffersonville IN 913-4735. Specialty omelets, the everything muffin, spicy egg salad sandwiches — these dishes and more have made Wild Eggs a wildly popular breakfast and lunch spot. Prized seats at weekend brunch can now be found at this growing mini-chain’s fifth outlet. $ B Br L p WILTSHIRE PANTRY BAKERY AND CAFÉ 901 Barret Ave., 581-8561 Caterer/restaurateur Susan Hershberg’s bakery and café operation has become a welcome stop for those wanting artisanal breads, scones and croissants from the bakery, and sandwiches and paninis, side salads and lots more from the cafe. $ B L ZEGGZ AMAZING EGGS 11615 Shelbyville Rd., 8821650, 2400 Lime Kiln Ln., 742-6292. This fast-growing, quick-service breakfast and lunch chain offers five house omelets (plus the chance to build your own), three variations on eggs Benedict, as well as biscuits and gravy, croque madames, waffles and pancakes. Luncheon fare includes a B.A.L.T (the ‘a’ is for avocado), salads and soups. $$ B Br L pf
A NICE RESTAURANT 3129 Blackiston Mill Rd., New Albany IN, 945-4321, 2784 Meijer Dr., Jeffersonville IN, 280-9160, 404 Lafollette Station, Floyds Knobs IN, 9237770. A Nice Restaurant, billed as “New Albany’s Finer Diner,” is, well, nice enough to have branched out to four locations. All specialize in simple, down-home breakfast and lunch at affordable prices. $ B L APPLEBEE’S (5 locations) This cheery national chain features an eclectic assortment of salads, steaks, ribs, poultry and pasta as well as full bar service. It’s as consistent as a cookie cutter, but competent execution makes it a good bargain for those whose tastes run to mainstream American cuisine. $$ L D hp ASPEN CREEK RESTAURANT 8000 Bardstown Rd., 239-2200, 302 Bullitt Ln., 425-0077. A lodge-style restaurant that invokes the rustic feel of the Rockies, and offers a menu of pastas, burgers, and poultry at prices that aren’t mountain high. $$ L D hp BLIND SQUIRREL 592 N. English Station Rd., 384-6761. This American-style restaurant is part of the King Louis
RED = Advertiser B = Breakfast Br = Brunch L = Lunch D = Dinner
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Sports complex. The 400-seat, two-story dining facility boasts outdoor seating overlooking the sand volleyball courts, 27 TVs inside, a performance venue, a cigar humidor and outdoor smoking lounge. Chef Jason Pierce will serve up his take on American family standards: burgers, sandwiches, pizza and so on. $$ L D hpfe BOUJIE BISCUIT 1813 Frankfort Ave., 269-8426. This tiny Clifton space advertises, “Scratch-made comfort food on a handcrafted buttermilk biscuit.” The menu is mostly sandwiches, served on oversized biscuits—ham and three-cheese biscuit, chicken pot pie biscuit and three different burger biscuits. Every sandwich is served in a cardboard to-go box, which most diners find they need. $$ B L f BRICKHOUSE TAVERN & TAP 871 S. Hurstbourne Pkwy., 326-3182. Brickhouse, a Houston-based chain, has upgraded its image with an increased focus on food. Serving brunch, lunch and dinner, with a half-dozen local beers on tap, and an unusual menu of beer cocktails. $$ L D hpf BROOKE & BILLY’S BITES, BOURBONS & BREWS 751 Vine St., 583-9165. The restored 135+ year-old building has a secluded patio and revamped dining room in a cool, out-of-the-way neighborhood—and, it now has a new identity. The menu refocuses on house specials like fried chicken, a breakfast Hot Brown, and an extensive selection of sandwiches and small bites. $$$ L D pf BUCKHEAD MOUNTAIN GRILL 3020 Bardstown Rd., 456-6680, 707 W. Riverside Dr., Jeffersonville IN 2842919. The deck of the riverfront location in Jeffersonville, with its view across the river, is a great place for a lazy summer meal, when the familiarity of allAmerican fare like meat loaf, pot pies, steak or ribs and a couple of cold ones is all you want. Both locations house big square bars with a multitude of TV screens for excellent sports viewing. $$ L D hpf
E. Lewis & Clark Pkwy., Clarksville IN, 670-3000. More than just a place to chow down on baby back ribs, this national chain has a wide selection including fajitas, burgers, sandwiches and veggies. $$ L D h COMMON TABLE 2234 W Market St., 873-2566. A dash of social justice adds savor to the food at this restaurant run as a culinary arts training program by Catholic Charities. The kitchen only serves lunch Tuesdays and Thursdays and uses fresh produce grown by refugees in a sister program's incubator farm. Offerings include boxed lunches and a seasonal menu with a “worldly” mix of dishes including Thai, Cuban, Pakistani and Bosnian. $ L CORELIFE EATERY 1225 Veterans Pkwy., Clarksville IN, 670-5680. This Syracuse-based franchise offers vegetable and grains bowls, bone and vegetable broth, and grassfed steak, chicken and tofu power plates. $$ L D DOUBLE DOGS 13307 Shelbyville Rd., 244-4430. Double Dogs, a Bowling Green, Ky.-based chain with four locations, has its first Louisville-area restaurant in Middletown. Double Dogs describes itself as “a family friendly restaurant with a sports atmosphere,” serving a variety of appetizers, sandwiches, hot dogs, burgers and pizza. $ L D hpf
culinary love worked into it is served up here by Chef Jerriel Bell. The menu encompasses the soul food spectrum but includes upscale dishes as well. The menu changes often, offering everything from seafood gumbo and chicken Alfredo to pork chops and chicken and waffles. $ L D GAME 2295 Lexington Rd., 618-1772. The specialties here are sliders, meatballs and burgers made from ground exotic meats. Start with bone marrow or fried frog legs, try some wild boar chorizo or bison tongue slicers, or build your own burger from kangaroo, venison, alpaca or prime Angus beef, with bun choices ranging from brioche to pretzel to Kaiser roll. $$ D f GANDER, AN AMERICAN GRILL 111 S. English Station Rd., 915-8484. Chris and Anne Mike, of Goose Creek Diner, have opened Gander, An American Grill, serving steaks, burgers, pasta and sandwiches — "a little bit of everything that makes America what it is," according to Mike. $$$ Br L D hpf GATSBY’S ON FOURTH 500 S. Fourth St. (Seelbach Hilton Hotel), 585-3200. The casual dining space on the first floor of the Seelbach reflects its connection of the hotel to F. Scott Fitzgerald. Dinner and lunch menus offer soups, salads, sandwiches and a few entrées, such as sautéed trout with pickled fennel, pesto-crusted chicken, and skirt steak with celery root puree. $$ B L D hp
FIRST WATCH 201 S. Hurstbourne Pkwy., 384-6075, 960 Breckenridge Ln., 618-1955, 1205 Veterans Pkwy., Clarksville IN., 575-3447, 2225 Taylorsville Rd., 4447744. This Florida-based chain offers both traditional breakfast fare (fried eggs, sausage), proprietary specials, like French toast Monte Cristo (made with ham, turkey and Swiss cheese), crepes with plenty of fillings and healthful dishes like egg white omelets and cranberry nut oatmeal. Soups, salads and a big choice of sandwiches for lunch. $ B L
GREEN DISTRICT SALADS 126 Breckenridge Ln., 4095293, 225 S. Fifth St., 409-5293. This quick-service restaurant focusing on build-your-own chopped salads (or select from a menu). Lunch diners can opt for housemade soups and wraps, too. The former AP Grocery & Deli, across from Metro Hall, now is the area’s second location. $$ L D
FREDRICK’S 1508 W. Kentucky St. (St. Stephen Family Life Center), 653-9333. Comfort food with a little
GREEN LEAF NATURAL VEGETARIAN BISTRO 309 W. Cardinal Blvd., 637-5887. Green Leaf serves up
CAFÉ MAGNOLIA 140 N. Fourth St. (Galt House), 5895200. The Galt House’s quick and casual second-floor dining alternative, this spacious venue offers a range of fare for guests on the go, from bacon and eggs to a latenight burger and fries. $$$ L D hp CAPTAIN’S QUARTERS 5700 Captain’s Quarters Rd., 228-1651. One of the city’s most attractive eateries for atmosphere, Captain’s Quarters matches the beautiful setting with quality bistro-style fare that won’t disappoint. Summer or winter, it’s a delightful place to dine. $$ Br L D pfe CARDINAL HALL OF FAME CAFÉ 2745 Crittenden Dr., 635-8686. This oversize eatery at Gate 4 of the Kentucky Fair & Exposition Center celebrates U of L sports with a “walk of fame” loaded with awards, photos, game balls and lots more Cardinal memorabilia. What? You want food too? Sure! Casual American dining features everything from a “Cardinal Burger” to steaks and prime rib. $ L D hp CHAMPIONS GRILL 505 Marriott Dr. (Holiday Inn), Clarksville IN, 283-4411. Known by locals for its Saturday night buffet of New York strip, ribeye and prime rib. Salads, sandwiches, soups and a kid-friendly menu round out the selection. $$ B Br L D p CHEDDAR’S CASUAL CAFÉ 10403 Westport Rd., 3395400, 3521 Outer Loop, 966-3345, 1385 Veterans Pkwy., Clarksville IN, 280-9660. This popular Dallasbased chain draws big, hungry crowds with its large bar and familiar “casual to upscale American” fare. $ L D
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CHILI’S 421 S. Hurstbourne Pkwy., 425-6800, 3623 Bardstown Rd., 301-8888, 11600 Antonia Way, 3018181, 9720 Von Allmen Ct., 301-8880, 6641 Dixie Hwy., 694-9445, 3007 Poplar Level Rd., 638-5202, 940
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vegetarian fare in the new town center of University of Louisville. The menu has a pan-Asian focus, with noodles and fried rice and stir fries, as well as smoothies and bubble tea. $ L D HARROD’S CREEK TAVERN 6313 River Rd., 919-8812. Commuters trundling home to the suburbs can mingle with Prospect residents, river rats and parched kayakers docking out back on Harrod’s Creek. Look for an expanded bar food menu, brown bag lunches to go and late-night food service. $ L D hpfe INTERNATIONAL HOUSE OF PANCAKES 1220 Veterans Pkwy., Clarksville IN, 285-1772, 1401 S. Hurstbourne Pkwy., 618-2250. IHOP fans can choose to go out to the East End or across the river to satisfy their jones for the national chain’s inimitable food. $ B L D h INWAVE RESTAURANT & JUICE BAR 10310 Shelbyville Rd., 916-2177. Owner Dr. Kamlesh Dave, a proponent of plant-based diets, positions his vegetarian restaurant as a choice for those wanting to eat more healthfully. The menu includes power bowls (grains, rice, beans, vegetables and a sauce), salads, sandwiches, and flatbreads or pizza with gluten-free crusts. $$ L D JOE'S OLDER THAN DIRT 8131 New Lagrange Rd., 4347470. The Lyndon landmark has returned to its old spot, replacing Red Barn Kitchen, which had replaced Joe’s. The bar is rebuilt, several former employees are back and another stuffed moose has been found. But Olé Restaurant Group remains a partner, providing the food: smoked wings, brisket chili, cheese fritters, a mac and cheese burger and a daily lunch plate, all at prices that will appeal to Joe’s original fan base. $$ L D hpf KAREM’S 9424 Norton Commons Blvd., 327-5646. Karem’s Grill & Pub, one of the first restaurants to open in the village-like Norton Commons, carries the look and feel of a neighborhood watering hole inside and out. The test of a restaurant, though, is the food, and Karem’s is excellent. $$ L D h MIMI’S CAFÉ 615 S. Hurstbourne Pkwy., 426-6588. This California chain, a subsidiary of Bob Evans, goes urban and upscale where Farmer Bob is folksy and country. This East End outlet has developed a following beyond those familiar with it from other locations. $$ B Br L D
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MIRIN 2011 Frankfort Ave., 742-8911. Griffin Paulin has transferred his love for Asian street foods that he developed at the now-defunct Rumplings into this fastcasual restaurant in Clifton. Mirin’s menu features ramen noodle dishes, Vietnamese-style banh mi sandwiches, Chinese-style steamed bao buns and Banh Khoai Mon, Vietnamese rice balls. $$ D NAÏVE 1001 E. Washington St., 749-7856. This Butchertown vegetarian restaurant has been catering for some months in preparation for its opening as a sit-down restaurant. Its dishes include savory rice bowls, burritos, frittatas and quiches, savory toasts, salads and sandwiches. $$ D pf NEW ALBANY ROADHOUSE 1702 Graybrook Rd., New Albany IN, 981-7777. $$ L D hp NOODLES & COMPANY 1225 S. Hurstbourne Pkwy., 632-0102, 4300 Summit Plaza Dr., 804-4724, 319 Cardinal Blvd., 632-2846. This Colorado-based fastcasual chain offers an eclectic noodle array: Asian style (pad Thai, Bangkok curry, ), pastas (Tuscan fresca, penne rossa) — or select from a lineup of savory sandwiches and salads.. $ L D f O’CHARLEY’S (6 locations) O’Charley’s, Inc. could serve well as the picture in the dictionary next to “American casual dining.” The Nashville-based chain operates 206 properties in 16 states in the Southeast and Midwest, serving a straightforward steak-and-seafood menu with the motto “Mainstream with an attitude.” $$ Br L D hp 60 Winter 2018 www.foodanddine.com
OLD LOUISVILLE CHILI BOWL 501 W. Oak St., 3840745. A chili parlor returns to Old Louisville in the former Coco's Cakes space. Chili: regular, vegetarian, hot or white; burgers (including a Jersey burger); hot dogs, salads and sides — all at bargain prices. $ L D PORTAGE HOUSE 117 E. Riverside Dr., Jeffersonville IN, 725-0435. Portage House, in a historic home along the river, has the bar on the first floor, and the second-floor dining room overlooks the Ohio. Recently Dallas McGarity, owner-chef of The Fat Lamb in the Highlands, has bought the restaurant, and has put his personal stamp on the kitchen to rave reviews. $$$ L D pf RAFFERTY’S OF LOUISVILLE 988 Breckenridge Ln., 897-3900. This full-service, casual dining establishment has a hearty menu. Specialties like Red Alfredo Pasta showcase the gourmet offerings along with some of the largest and most creative salad combinations in town. $$ L D hpf RUBY TUESDAY 11701 Bluegrass Pkwy., 267-7100. If success demonstrates quality, then Ruby Tuesday’s 600 international properties and 30,000 employees can stand up with pride. They’ve been upholding the slogan “Awesome Food. Serious Salad Bar” in Louisville for a generation. $$ L D hp SAM’S FOOD & SPIRITS 702 Highlander Point Dr., Floyds Knobs IN, 923-2323. Fans of Sam Anderson’s steaks, chicken, pizza and pasta know it is well worth the trip up into the Knobs above New Albany to enjoy the conviviality of his restaurant, and his always satisfying take on classic American steak, sandwiches and seafood. $$ L D p SHONEY’S 6511 Signature Dr., 969-8904. For nearly 50 years, Shoney’s restaurants have been one of America’s top choices for fast roadside dining, and happily they’ve kept up with the times. $ B L D SKYLINE CHILI 1266 Bardstown Rd., 473-1234, 340 Whittington Pkwy., 429-5773, 4024 Dutchmans Ln., 721-0093. Louisville’s outposts of a famous Cincinnati chili restaurant, these casual eateries offer the regional favorite (really it’s Greek spaghetti sauce, but keep it quiet) and other fast-food dishes. $ L D h SUPERCHEFS 1702 Bardstown Rd., 409-8103. The funky comic book-themed decor in Darnell Ferguson’s Highlands celebrates super heroes during breakfast and lunch, and super villains at dinner. His menu reflecst his super-sized sensibilities: the SuperChefs Omelet, the Pancake Platter, and a seafood pizza with a petite lobster tail on top. $$ B Br L D pf TGI FRIDAY’S 416 S. Fourth St. (Fourth Street Live), 5853577. The original place to loosen the tie and congregate after the whistle blows. TGIF carries on its party atmosphere tradition with American bistro dining and libations. The bill of fare ranges from baskets of appetizers on up to contemporary entrées. $$ L D hpf TOAST ON MARKET 620 E. Market St., 569-4099, 141 E. Market St., New Albany IN, 941-8582. On both sides of the river this breakfast and lunch favorite has gained a loyal following and tremendous word-of-mouth. Be prepared to wait for tables for weekend brunches. $ B Br L pf TUCKER’S 2441 State St., New Albany IN, 944-9999. Tucker’s gives you a little bit of everything with a downto-earth flair, offering burgers, ribs, steaks, a variety of appetizers and pastas. $ L D hp TWIG & LEAF RESTAURANT 2122 Bardstown Rd., 451-8944. A popular Highlands hangout, the “Twig” is probably at its best for breakfast — whether you’re enjoying it while venturing out on a leisurely Sunday morning or heading home very late on a Saturday night. It’s a place to grab a quick filling bite and doesn’t pretend to be more. $ B L D h
ANGILO’S PIZZA 1725 Berry Blvd., 368-1032. The local favorite is the steak hoagie, dripping with pizza sauce, pickles and onions. Angilo’s also offers a wide selection of hot pizza pies and cold beer. $$ L D ANGIO’S RESTAURANT 3731 Old Bardstown Rd., 4515454. This small Buechel eatery attracts a friendly neighborhood crowd with hefty subs and quality pizzas, along with cold beer. $$ L D ANNIE’S PIZZA 2520 Portland Ave., 776-6400, 4771 Cane Run Rd., 449-4444. Annie’s has made-to-order pizza and a variety of stacked sandwiches such as the Big Daddy Strom with beef, Italian sausage, onions and banana peppers. $$ L D h ARNI’S PIZZA 1208 State St., New Albany IN, 945-1149, 3700 Paoli Pike, Floyds Knobs IN, 923-9805. A favorite Hoosier pizza and sandwich stop. Insist on getting the Deluxe. $$ L D h ARNO’S PIZZA 3912 Bardstown Rd., 384-8131.$$ L D BEARNO’S PIZZA (13 locations) What began as a simple, family-run pizzeria near Bowman Field has morphed into a local chain with, at last count, 13 locations. $$ L Dh BLAZE FAST-FIRE’D PIZZA 4600 Shelbyville Rd., 8957800, 13317 Shelbyville Rd., 822-3677, 4055 Summit Plaza Dr., 915-8731, 1225 Veterans Pkwy., Clarsville IN, 406-4347. At this California-based pizza franchise you customize your own pie from a lineup of meat and vegetable toppings, cheeses and several sauces. The pie bakes in just 2 minutes in a flaming hearth oven. There are ready-to-order signature pies also for those who can’t make up their minds. $$ L D p hf BONNIE & CLYDE’S PIZZA 7611 Dixie Hwy., 935-5540. It may look like a dive that hasn’t been renovated in ages, the service can be surly at times, and you have to pay in cash, but devoted fans of its thin-crust pizzas and hoagies keep coming back and talk it up with their friends. $$ L D h BOOMBOZZ PIZZA & TAP HOUSE 1448 Bardstown Rd., 458-8889, 1315 Herr Ln., 394-0000, 1450 Veterans Pkwy., Jeffersonville IN, 913-4171, 1890 S. Hurstbourne Pkwy., 491-4111. The Boombozz Pizza empire has expanded in concept and in locations, from Southern Indiana out to the edge of Middletown. The menu now extends into appetizers, sandwiches and pasta, and 21 craft beers on tap.$$ L D hpf BORROMEO’S PIZZA 9417 Smyrna Pkwy., 968-7743. Serving up old-school thin-crust pizzas to chowhounds south of the Gene Snyder. $$ L D h BUTCHERTOWN PIZZA HALL 1301 Story Ave., 3848528. Restaurateur Allan Rosenberg has renovated the building that for over 60 years housed Hall’s Cafeteria into a pizza restaurant and gaming arcade. Rosenberg returns to the robust New York-style pizza that he perfected at Papalino’s, sold as whole pies or by the slice. His menu also includes hot and cold sub sandwiches, chicken wings and salads. An accomplished chef in other styles as well, he cures his own meats on-site. $$ L D hp CALIFORNIA PIZZA KITCHEN 7900 Shelbyville Rd. (Oxmoor Center), 425-5125. California pizza became a trend when famous chefs gave this simple Italian fare a multi-ethnic spin with non-traditional Pacific Rim toppings. CPK successfully translates this trend for the mass market. $$ L D pf CHARLESTOWN PIZZA COMPANY 850 Main St., Charlestown IN, 256-2699. This welcoming venue on Charlestown’s town square, a short trip upriver from Jeffersonville, is run by folks who learned their pizza and
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beer at New Albanian Brewing Company. That’s a fine pedigree, and it shows in impressive quality. $$ L D
deal has turned things around with a renewed commitment to quality and service. $$ L D h
CHEF'S CUT PIZZERIA 9901 LaGrange Rd., 265-1320. This reasonably priced Lyndon pizza place has sandwiches too, from chili dogs to turkey clubs, and pasta dishes. $ L D p
LOUISVILLE PIZZA CO. 3910 Ruckriegel Pkwy., 2671188. Also known as Chubby Ray’s, this local pizzeria makes good, fresh pizzas and Italian-American sandwiches. $$$ L D hpf
COALS ARTISAN PIZZA 3730 Frankfort Ave., 742-8200, 11615 Shelbyville Rd., 253-0106, 600 Terminal Dr. (Louisville Airport). Middletown and airport travelers now partake in what St. Matthews diners have enjoyed for a few years–excellent pizzas made in coal-fired ovens burning at 800 degrees F, crisping the crust in 4 minutes and “leoparding” it with black spots. Toppings are fresh and regionally sourced. $$ L D hpf
LUIGI’S 712 W. Main St., 589-0005. New York City-style pizza, a treat that you’ll find on just about every street corner there, has been making inroads in River City, but Luigi’s was one of the first to offer in its authentic form here. $$ L
DANNY MAC’S PASTA & PIZZA 1836 Mellwood Ave., 890-6331. $$ L D h DERBY CITY PIZZA 5603 Greenwood Rd., 933-7373, 2500 Crittenden Dr., 384-4777, 10619 Manslick Rd., 742-3940. It is always nice when a business’s name is self-explanatory. But the menu offers burgers and wings, too, along with toasted subs and pasta dishes. An ample supply of TVs make them a good spot for watching games. $$ L D hpf DIORIO’S PIZZA & PUB 310 Wallace Ave., 618-3424, 917 Baxter Ave., 614-8424, 2216 Dundee Rd., 4515667. With a third location now at the former Cafe Lou Lou, more residents can savor pizza by the slice, as well as by the mammoth 30-inch pie. Also grilled sandwiches, salads, wings, and queso sticks, and a good selection of domestic and import beers. $$ L D hpf DISTRICT 22 PIZZERIA 110 E. Main St., New Albany IN, 944-4032. Owned by Big Four Burgers’ Matt McMahan and situated contiguous to the Burger store, District 22 shares a kitchen, kitchen staff and general manager. The dining room of District 22 is tiny, but the pizzas can be ordered in Big Four Burgers, too. $ L D p
LUPO 1540 Frankfort Ave., 409-8440. Max Balliet, the owner of Holy Molé taco truck, now also has Lupo, a casual Italian restaurant, where he bakes up pizzas on a fire-engine-red wood-fired oven. Along with pizza, Lupo offers a variety of handmade pastas in a restored 19th century Butchertown building. $$ D h pf MA ZERELLAS 949 S. Indiana Ave., Sellersburg IN, 2469517. Pleasant family-run-for-family-fun establishments. Pizza, pasta, salads and subs served for lunch and dinner seven days a week. $$ L D h MAC'S DOUGH HOUSE 10509 Watterson Trl., 6942322. This replacement for Johnny V's focuses on two comfort foods: pizza and macaroni and cheese. Choose from a dozen pies with clever names, or mac 'n' cheese variations like buffalo chicken, lobster and crab and a spicy version made with Sriracha and Flamin’ Hot Cheetos. Sandwiches, salads and wings, too. $$ L D hp MARCO’S PIZZA 2011 Charlestown Rd., New Albany IN, 941-1144. A rapidly growing (300+) pizza chain from Toledo, Ohio, adds to the choices of takeout pies in New Albany. Ironically, its CEO lives in Louisville and commutes to Toledo. $$ L D h MELLOW MUSHROOM 3920 Shelbyville Rd., 409-6874. This small pizza/calzone/hoagie/salad chain touts its
stoner origins, as the name, and some of its offerings such as magic mushroom soup and Maui Wowie pizza, imply. Its local outlets have been whittle down to one, in St. Matthews. $$ L D p MIMO’S NEW YORK STYLE PIZZERIA 2708 Paoli Pike, New Albany IN, 945-7711. People move to the Knobs for its bucolic setting, but locals still crave their pizza fix. Mimo’s provides that with daily specials, such as Buffalo pizza, calzones, heroes, wraps or salads. Mangia, mangia! $$ L D p MOD PIZZA 3085 Breckenridge Ln., 915-7810. The first Louisville location of this Seattle chain makes artisanstyle pizza and salads tossed to order. Its niche is individual pizzas served quickly and with a choice of over 30 toppings, all for one price. Choices are named in typical West Coast fashion: Calexico, Caspian, Lucy Sunshine, and so forth. $ L D pf MOMMA’S PIZZA 1611 Charlestown-New Albany Pike, Jeffersonville IN, 697-3224. Create your own pizza style here or choose one of the specialty pies, such as the Jesse James, with jalapeños, spicy sausage and pepperoni and marinara fire sauce, the ranch chicken or Momma’s vegetable pizza. $$ D MOZZA PI 12102 Lagrange Rd., 890-4832. Tom Edwards began MozzaPi several years ago as one of the first food trucks in Louisville. At his Anchorage pizza place he drafts artisanal pies from flour he mills himself. He makes bread too, and gives courses in artisanal baking. $$$ L D pf MR. GATTI’S 703 E. Lewis & Clark Pkwy., Clarksville IN, 283-5005, 10035 Dixie Hwy., 632-2504, 4200 Outer Loop, 964-0920. This Austin-based chain was one of the first national pizzerias to reach Louisville in the 1970s, and quality ingredients — plus Gattiland playgrounds for the kids — have made its crisp, thin-crust pizzas a popular draw for more than 30 years. $$ L D
FAT JIMMY’S 2712 Frankfort Ave., 891-4555, 12216 Shelbyville Rd., 244-2500. This friendly neighborhood nook offers a cold mug of beer and a hot slice of pizza, along with sub sandwiches, pasta dishes and salads. The Lyndon spot lures a friendly biker crowd. $$ L D h FIRENZA PIZZA 12406 Lagrange Rd., 999-2099. This Virginia-based chain touts pizza dough made in-house daily, and a total of 40 combinations of toppings chosen along with six sauces, seven cheeses, nine meats and 17 vegetables. Pies are made-to-order and baked in stonehearth ovens. $$ L D pf HOMETOWN PIZZA 11804 Shelbyville Rd., 245-4555. Pasta dishes, hoagies, stromboli and cold beer are available, and so is the one-of-a-kind Bacon Cheeseburger pizza. $$ L D h IROQUOIS PIZZA 6614 Manslick Rd., 363-3211. $$ L D
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JET’S PIZZA 101 S. Hubbards Ln., 895-4655, 3624 S. Hurstbourne Pkwy., 491-1700, 235 Blankenbaker Pkwy., 244-4440, 6523 Bardstown Rd., 239-0000, 2500 Bardstown Rd., 458-5387, 10494 Westport Rd., 4261181. Now with a fourth Louisville outlet, this Detroitbased chain offers sit-down service and carry-out. The menu features eight crust flavors and some gourmet pizza options such as a BLT and chicken parmesan. $$ L Df JOHNNY BRUSCO’S PIZZA 10600 Meeting St., 7498400. This chain out of Atlanta, GA with its roots starting in Manlius, NY has settled in the neighborhood of Norton Commons. They offer an array of New York style pies, subs, calzones, pasta and salads. $$ L D LITTLE CAESARS PIZZA (13 Locations) This pizzeria chain lost market share in the ’90s, but business analysts say the company known for its two-for-one “pizza pizza”
h = Late Night p = Full Bar f = Outdoor Dining e = Live Music
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NEW ALBANIAN BREWING CO. 3312 Plaza Dr., New Albany IN, 944-2577. Touting “the best pizza in Southern Indiana” is quite a boast, but pizza only tells half of this tasty story. NABC combines the fine pies of Sportstime Pizza with the pub formerly known as Rich O’s. Publican Roger Baylor’s remarkable beer list, with more than 100 selections from around the world — plus locally brewed craft beers — has won international awards. $$ L D h OLD CHICAGO PASTA & PIZZA 9010 Taylorsville Rd., 301-7700, 10601 Fischer Park Dr., 657-5700. This growing chain specializes in both thick Chicago-style and thin traditional pizza, along with amusing appetizers (jalapeño cheese pretzels, Italian nachos), filling salads, sandwiches and burgers. Check out the imposing list of 110 beers from around the world. $$ L D hp OLD SCHOOL NY PIZZA 12907 Factory Ln., 882-1776. You want Sicilian-style pizza, just like they make in Brooklyn? You can get it in the Eastern suburbs near I265. Top it with vegetables supplied by local farmers, or tie into a calzone and finish with gelato. $$ L D ORIGINAL IMPELLIZZERI’S 1381 Bardstown Rd., 4542711, 4933 Brownsboro Rd., 425-9080, 110 W. Main St., 589-4900, 805 Blankenbaker Pkwy., 653-7243. Impellizzeri’s massive pies, loved for a generation, are the draw but there is also a full menu of Italian-inspired meals including hoagie sandwiches and pasta dishes at all four locations. $$$$ L D hpf PAPA MURPHY’S PIZZA (11 Locations) $$ L D PARLOUR 131 W. Chestnut St., Jeffersonville IN, 9147400. Parlour, another Big Four Bridge-inspired eatery, offers 40+ beers on tap, a covered outdoor bar with a fire pit, an upstairs bar in the renovated 1870s-era house and green space for games like cornhole, horseshoes and bocce. $$ L D hpf PERFETTO PIZZA 9910 Linn Station Rd., 426-4644. Located in the old Slice of NY space off S. Hurstbourne Parkway, Perfetto carries on the New York style tradition: pies by the slice, just like on Flatbush Ave. Hand-tossed crust, all kinds of toppings, plus Italian sausage and meatball sandwiches. $$ L D PIEOLOGY 2043 S. Hurstbourne Pkwy., 749-7072. Another pizza chain breaks into what appears to be pretty saturated market and offers “hand-crafted, stone oven-fired” pies. All are one size (11-1/2 inches) and one price ($7.95) — unless you just want red sauce and mozzarella for a buck less. $ L D PIZZA BAR 445 S. Fourth St. (Fourth Street Live!), 9158113. You will find New York-style pizzas by the slice or the whole pie, appetizers, salads and grinder sandwiches at this replacement for Birracibo. $$ L D hpf PIZZA DONISI 1396 S. Second St., 213-0488. Old Louisville hipsters have long needed a nearby pizza joint. Now they have it and it’s owned by Danny Fitzgerald, impresario behind Mag Bar. Get it by the slice or in whole artisan pies, along with appetizers, fried ravioli and more. $$ L D h f PIZZA KING 3825 Charlestown Rd., New Albany IN, 9454405, 1701 E. 10th St., Jeffersonville IN, 282-8286. The pizza is baked in a sturdy, clay stone oven and handtossed with thinner crust where the ingredients go all the way to the edge. We heartily recommend the barbecue pizza. $$ L D PIZZA PLACE 2931 Richland Ave., 458-9700. $$ L D hpf SAL’S PIZZA & WINGS 812 Lyndon Ln., 365-4700. Pizza, calzones, chicken and salads join the food choices in the Lyndon strip mall that also houses other ethnic restaurants. $$ L D hpf SICILIAN PIZZA & PASTA 629 S. Fourth St., 589-8686, 8133 Bardstown Rd., 491-3663. Ready for takeout or 62 Winter 2018 www.foodanddine.com
eat-in, both the downtown storefront and its suburban sister site offer good, standard pizza and other familiar Italian-American dishes. $$ L D hpf SIR DANO’S PIZZA PARLOR 496 N. Indiana Ave., Sellersburg IN, 246-3346. $$ L D h f SNAPPY TOMATO 10000 Brownsboro Rd., 412-6205. $$ LD SPINELLI’S PIZZERIA 614 Baxter Ave., 568-5665, 4001 Shelbyville Rd., 895-0755, 239 S. Fifth St., 749-0919. This locally-owned pizzeria, widely known for their massive pizza by the slice, has contracted to three locations. All are open until 5 a.m. nightly Wednesday through Saturday, offering Philly-style pizza and real Philly cheese steaks. $ L D h THE CORNER 4111 Murphy Ln., 426-8340. $$ L D he THE POST 1045 Goss Ave., 635-2020. Germantown has long needed a classic New York-style pizza joint, and this spot, in a former VFW post, has provided it. Pizza is available by slice or whole pie, mostly classic tomato sauced varieties, but a few oddities, like the chicken dinner pizza with Buffalo-based sauce, chicken, cheddar, onion and ranch drizzle. Calzones, subs and salads, too.$$ D h p TONY IMPELLIZZERI’S 5170 Charlestown Rd., New Albany IN, 949-3000. The long-time Louisville pizzamaker moves across the river to fill the cravings of Hoosiers. $$$ D TOPP'T HANDCRAFTED PIZZA + CHOPPED SALADS 373 Professional Court, New Albany IN, 725-8891. This Elizabethtown-based fast-casual pizza and salad concept serves fast-fired (in an 800-degree oven), handcrafted pizzas and made-to-order chopped salads. The thin crust dough is made onsite daily in original, wheat and glutenfree versions. One price regardless of the number of toppings. $$ L D pf WICK’S PIZZA PARLOR 975 Baxter Ave., 458-1828, 12717 Shelbyville Rd., 213-9425, 225 State St., New Albany IN, 945-9425, 3348 Hikes Ln., 907-5542. Wick’s wins popularity with a welcoming mix of good pizza, a quality beer list and a friendly neighborhood feel at all four of its eateries. The pies are straightforward, made with ample toppings. “The Big Wick” is a favorite. $$ L D hpfe ZA’S PIZZA 1573 Bardstown Rd., 454-4544. $$ L D
AMERICAN SMOKEHOUSE STADIUM 5580 Hwy. 62, Jeffersonville IN, 282-6700. This Southern Indiana BBQ joint does the usual stuff – brisket, pulled pork and chicken. But also look for the smoked prime rib, burnt ends, smoked lamb gyros or fried tofu. $ L D hp B3Q BBQ 1044 Copperfield Drive, Georgetown IN, 9513900. Ribs, pulled pork and beef brisket, served up as sandwiches, wraps or platters. Also, smoked baloney and chicken, smoked turkey and sirloin tips, and plenty of side choices. Dine-in, carry-out and catering available. $ L D f BABY MAE'S 1817 Graybrook Ln., New Albany IN, 9147040. Barbecue and soul food in the old Mom & Pop’s Cone Corner building. Baby Mae’s reasonably priced menu includes everyone’s comfort foods: ribs, pulled pork, smoked turkey, mac and cheese, home fries and the “grandaddy of chili dogs.” $ L D BIG BEN’S BBQ 600 Quartermaster Center, Jeffersonville IN, 284-4453. This family run BBQ joint is now at the Quartermaster Center, smoking up a storm and impressing locals who recommend Johnnie’s Smokin Ribs, Joecille’s Backbone (brisket tips), Big Ben’s shredded pork sandwich and Alvin’s Wild-Side shredded chicken sandwich. $$ L D f
BOOTLEG BARBECUE COMPANY 9704 Bardstown Rd., 239-2722. Bootleg Barbecue offers a touch of rusticity and a good helping of country hospitality, as it dishes out hearty portions of well-prepared and affordable smoked meats and fixin’s. It’s one of the few places in Louisville where you can get Western Kentucky-style mutton barbecue. $ L D f CHECK'S BBQ & BLUES 14049 Shelbyville Rd., 2446868. The owners of Germantown’s Checks Café have opened this BBQ joint in Middletown, featuring live blues bands on weekends. Some Check’s Café standards (chicken livers, fried pork chops), along with ribs, pulled pork and brisket, as sandwiches and full dinners comprise the menu. $ L D hpe CITY BARBEQUE 329 Whittington Pkwy., 996-8003. This Ohio-based BBQ chain specializes in brisket, but doesn’t neglect pulled pork (served with slaw on top) and St. Louis ribs. It also smokes turkey breast, chicken and sausage. $$ L Dpfe FAMOUS DAVE’S BAR-B-QUE 8605 Citadel Way, 4932812. This franchise chain operation may be based in the twin cities, but it looks like a Georgia gas station with its exuberant, if tongue-in-cheek faux country decor. The important thing, though, is the food, and Dave’s excels with genuine, hickory-smoked barbecue. $$ L D hpf FDKY BBQ 9606 Taylorsville Rd., 785-4273. The logo shows that “FD” stands for Fire Department — after all, those guys know all about smokin’. Eat dinner in or order a couple of pounds of pulled pork, marinated pulled chicken, brisket or smoked sausage, firehouse chili or Res Q stew and all the required side dishes to go. Ribs on Wednesdays and Friday calls for fried fish. $$ L Df FEAST BBQ 909 E. Market St., 749-9900, 10318 Taylorsville Rd., 749-6534. Owner Ryan Rogers brings a modernist sensibility to the art of barbecue to both NuLu and Jeffersontown. He has formulas for brining times and uses a high-tech smoker to keep the temps low and the smoke from overwhelming the meats. $ B L D hpf FRANKFORT AVENUE BEER DEPOT 3204 Frankfort Ave., 895-3223. A neighborhood bar that welcomes all comers with some of the most notable ’cue in town. The burgoo and the baked beans rank as some of the best in the city and the pulled pork by the pound is value worth taking home. And where else can you play miniature golf while waiting for the smoker to finish? $ L D hpf GUY FIERI'S SMOKEHOUSE 434 S. Fourth St. (Fourth Street Live!), 919-7299. The latest creation of the Food TV’s bad boy chef caused some serious musing about the meaning of “celebrity” chefs to local eating. But see the hoopla for yourself, and try some of the fried chicken brined in pickle juice, brisket with pomegranate, sorghum-glazed pork chops or Triple Crown grilled cheese sandwich. $$ L D hpf HARLEY’S HARDWOODZ BAR-B-Q 1703 CharlestownNew Albany Pk., Jeffersonville IN, 284-4490. Owner Frank Harley said “I found my calling, which is barbecue.” He smokes up barbecue pork, chicken and brisket, marinated in Harley’s own barbecue sauce. A menu specialty: smoked chicken white chili. $ L D HOLY SMOKES BAR-B-QUE 7508 Preston Hwy., 9685657. The former Bootleg Bar-B-Q franchise on Preston Hwy. has become Holy Smokes Bar-B-Que. Owner Mark Weatherholt smokes his wings for three hours, his ribs and chicken for five, and his pork lingers overnight. He does brown sugar wings, too. $ L D JIMBO’S BBQ 801 Kenwood Dr., 375-1888. Bouncing back from a fire a couple of years ago, Jimbo’s has begun smoking again in the South End, across from Iroquois Park. All the usual, but for a quick lunch, try the BBQstuffed baked potato. $ L D f
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JUCY’S SMOKEHOUSE BAR-B-QUE 7626 New Lagrange Rd., 241-5829. Jucy’s offers exceptionally good Texasstyle barbecue from a little wooden shack that looks just like a country BBQ joint should. Highly recommended. $$ L D f LOUIE’S HOT CHICKEN & BARBECUE 4222 Poplar Level Rd., 709-4274. The chicken here ranges through 4 levels of heat, the hottest using the notorious ghost pepper. BBQ choices include pulled pork and brisket and smoked wings. Outside, there are picnic tables, inside, a custom bar with Bourbon barrel lid stools. $ L Df MARK’S FEED STORE 11422 Shelbyville Rd., 244-0140, 1514 Bardstown Rd., 458-1570, 10316 Dixie Hwy., 933-7707, 3827 Charlestown Rd., New Albany IN, 2851998, 6501 Bardstown Rd., 442-0808. Mark’s routinely takes local honors for its sauces, sandwiches and its meaty baby-back ribs. And don’t miss the smoked takehome turkeys at Thanksgiving. $$ L D hpf MARK T'S SLAB HOUSE 4912 Preston Hwy., 962-1069. That would be slabs of ribs, of course, a wonderfully direct name for a barbecue restaurant. Several drum-style smokers out front exude a savory cloud, attesting MARTIN'S BAR-B-QUE JOINT 3408 Indian Lake Dr., 242-4666, 984 Barret Ave., 242-0020. This Tennesseebased chain takes over the former Lynn’s Paradise space, boasting, as does its suburban location, a huge pit in the middle of the restaurant, cooking whole hogs for 24 hours. There are also wings, burgers, tacos, catfish, the expected side dishes and classic Southern desserts. $$ L D pf MISSION BBQ 4607 Shelbyville Rd., 206-3331, 1213 Veterans Pkwy., Clarksville IN, 269-3860. The National Anthem is played every day at noon at this Baltimore-
based chain, which makes a point of supporting soldiers, firefighters, police officers and other first responders. Look for Texas-inspired brisket, smoked turkey, pulled chicken and pork, and even smoked salmon. There are also ribs, of course, sandwiches and scratch-made sides. $$ L D pf MOMMA’S MUSTARD PICKLES & BBQ 102 Bauer Ave., 938-6262, 119 S. Hurstbourne Pkwy., 290-7998. The St. Matthews spot garnered so many barbecue fans that a second outlet opened in the East End for the overflow. Knot on your bib for Kansas City-style smoked pork and beef ribs (a house specialty), brisket, chicken, pulled pork and all the standard sides. Their wings are a contender for best in all the city. Momma's “2% for Louisville” program steadily donates 2% of earnings to local charities. $$ D f OLE HICKORY PIT BAR-B-QUE 6106 Shepherdsville Rd., 968-0585. Located in an attractive house not far from General Electric’s Appliance Park, this Louisville relative of a famous Western Kentucky barbecue pit is well worth the trip. $ L D f PORKLAND BBQ 2519 St. Cecilia St., 890-5988. Created by the non-profit group, Love City, Porkland BBQ’s proceeds benefit community programs for youth and aspiring entrepreneurs. Look for pulled pork and pulled chicken sandwiches, fried fish, rib tips, side items and desserts. A Portland specialty, smoked bologna sandwiches, too. $ L D RIVER ROAD BBQ 3017 River Rd., 592-7065. Right next to the Water Tower, this little take-out only place smokes brisket and pork: some days one sells out, on other days the other. Winter hours are 11-6 or until the meat runs out. Potato salad, slaw and drinks. Buy it by the sandwich or by the pound. $ L D
h = Late Night p = Full Bar f = Outdoor Dining e = Live Music
RUBBIE’S SOUTHSIDE GRILL & BAR 6905 Southside Dr., 367-0007. This South End family knows how to do BBQ. It may be off the beaten path for some folks but here you’ll find a bounty of secret BBQ recipes. $ L D
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RUBBIN’ BUTTS BBQ 8007 Highway 311, Sellersburg IN, 748-7266. Up the road a ways you will find this “traditional” BBQ joint with some house specialties not so traditional: smoked deviled eggs, BBQ pork queso and their signature, the BBQ hog-a-chonga, a flour shell stuffed with baked beans, cheese, and pulled pork, then deep fried and smothered in queso and BBQ sauce. $ L D SHACK IN THE BACK BBQ 406 Mt. Holly Rd., 3633227. This Fairdale institution since 2004 smokes and serves slow-smoked pulled pork, brisket, ribs and a dozen sides (including Nanny’s potato salad) from an 1896 log house. Specialty is hickory-grilled steaks on Friday and Saturday nights. $ L D fe SMOKEY BONES BBQ 2525 Hurstbourne Gem Ln., 4917570. A property of Orlando’s Darden fast-food chain, which also runs Olive Garden and Red Lobster, this noisy Stony Brook-area eatery conveys more of a sports-bar than barbecue concept, but the ribs are fine. $$ L D hp THE WRIGHT HOUSE BBQ + EATERY 638 Providence Way, Clarsville IN, 656-0941. Dalephonia and LaFond Wright have taken over the space that had been Shawn's BBQ. Dale makes the sides while LaFond prepares the baked chicken, pulled pork and chicken, burgers, smoked sausage, pork chops and meatloaf, carrying on the cooking lessons learned from their grandmothers. $ L D
321 DELI 321 W. Main St., 566-3258. The dining and drinks complex on the corner of Third and Main offers
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something for everyone. This is the deli component (the others are an ice cream shop and a Bourbon bar), which strives to blend the look and feel of a New York deli with the charm of the South. Lunch on nicely done sandwiches constructed from meats roasted in house, gourmet salads and sides to go. $ L D f
FIREHOUSE SUBS 215 S. Hurstbourne Pkwy., 365-3473, 4905 Outer Loop, 749-4257, 13301 Shelbyville Rd., 883-4168. This national chain touts that they steam their meat and cheese sandwiches. Specialty subs carry out the Firehouse theme and the kids meals include a little fire helmet. $ L D
ANOTHER PLACE SANDWICH SHOP 119 S. Seventh St., 589-4115. This venerable lunch spot has been recharging the energies of downtown workers for over four decades. Brian Goodwin, son of the late founder and owner, has brightened and modernized the space, and overhauled the menu, looking forward to decades more of lunchtime service. $ L
FRANK'S MEAT & PRODUCE 3342 Preston Hwy., 3633989. Frank’s has been around a long time, treating those in the know to piled-high deli sandwiches for prices so reasonable it might seem you stepped into a time warp. There are steaks and chops and produce and other groceries, but it is best known for lunchtime service, where the long lines move fast, and the constant turnover ensures freshness of sandwiches and soups. $ L D
BARRY’S CHEESESTEAKS & MORE 7502 Preston Hwy., 883-2874, 1161 S. Second St., 618-2288. Barry’s version of the classic Philly street food has been getting raves from self-anointed cheesesteak mavens, who approve of his meat, bread and the cheese sauce choices. He now has a second, larger space in Old Louisville. $ L D BLUEGRASS EXCHANGE MARKETPLACE & DELI 9428 Norton Commons Blvd., 425-7159. Brian Sur and his business partners, Chad Zanger and Cory Kleinman, who own Johnny Brusco's Pizza in Norton Commons, have now established this grocery and convenience store. Grab your groceries and stop by the deli section for cold cuts, hot sandwiches and soups. $ L BRIAN’S DELI 531 S. Fourth St., 561-0098. Between Chestnut Street and Muhammad Ali Boulevard, Brian’s services the downtown lunch crowd with soup, salads, sandwiches and snacks. $ L f BRUEGGER’S BAGELS 119 Breckenridge Ln., 618-1158. The bagel/sandwich chain has set up shop in the middle of St. Matthews, offering another quick breakfast and lunch option. Choose from bagels and breakfast sandwiches, muffins, panini, salads and soups. $ B L f BUTCHER’S BEST 9521 US Hwy. 42., 365-4650. This fully staffed meat store in Prospect offers custom-cut beef, lamb, pork, bison, chicken and veal, plus a wellstocked deli and specialty foods, with skilled butcher Jimmy Mike at the helm. $ L D f CAT BOX DELI 500 W. Jefferson St., 561-6259. The name of this cozy downtown deli in the PNC Bank building might warrant a double-take, but its feline theme and kitty cartoons earn a smile. Open for breakfast and lunch, it offers a good selection of sandwiches, panini and wraps at budget prices. $ L CHICAGO STEAK & LEMONADE 4501 Cane Run Rd., 384-4291, 2124 W. Broadway, 450-5300, 5049 Poplar Level Rd., 966-6940. This local mini-chain serves a variety of Philly cheese steaks, gyros, lemon-pepper fish dinners and wings. The lemonade comes in a passel of different flavor combos. $ L D h DANISH EXPRESS PASTRIES 102-1/2 Cannons Ln., 895-2863. Just a few tables turn this takeout nook into a sit-in breakfast and lunch spot for a handful of diners at a time. Full breakfasts and light lunches are available, but as the name implies, Danish pastries are the specialty, and they’re fine. $ B L DEVINO’S 104 W. Main St., 569-3939. This stylish deli offers another lunch and dinner option downtown. Sandwiches are made from quality Boar’s Head meats and cheeses cut on the premises, with dining inside and on the patio; package beer and wine is also available. $ DOWNTOWNER DELI 428 W. Market St., 822-3572. This popular Madison, Indiana business has opened a second outlet in Louisville, adding another choice for the working lunch crowd. The soups, salads, sandwiches and wraps have quickly made fans by touting both savory tastes and worth-it portions. $ L f
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GALAN'S MEAT MARKET & DELI 2801 W. Market St., 614-8514. This old-school butcher shop also offers piledhigh deli sandwiches and sides such as German potato salad or sour cream macaroni and cheese salad. Eat-in at the handful of small tables or take away. $$ B L D HONEYBAKED CAFÉ 4600 Shelbyville Rd., 895-6001, 6423 Bardstown Rd., 239-9292, 3602 Northgate Crt., New Albany IN, 941-9426. Before holidays, you go in and carry out huge spiral-sliced hams or turkey breasts or beef roasts for your own parties. In the off season, you sit down in the café and order generous, filling sandwiches made from those same meats, served on rolls or croissants, cold or with a hot cheese melt. Soup and salads too. And cookies. $ L D f JASON’S DELI 410 N. Hurstbourne Pkwy., 412-4101, 4600 Shelbyville Rd., 896-0150, 1975 S. Hurstbourne Pkwy., 493-4130. Don’t look for a New York kosherstyle deli at this Texas-based chain, but suburbanites are lining up at its multiple locations for oversize sandwiches, salads, wraps and more. $ L D f JERSEY MIKE’S SUBS AND SALADS 10266 Shelbyville Rd., 244-1991, 10519 Fischer Park Dr., 425-1025. East Coast-style sub shop with local faves that include cheese, ham, prosciuttini, capicola, salami, pepperoni and fixings. $ L D JIMMY JOHN’S SUB SHOP (11 Locations) This national sandwich-shop chain offers a wide selection of over stuffed subs that benefit from fresh quality ingredients. But what sets them apart from the rest is their value — and they deliver. $ L D f LADY TRON’S 147 E. Market St., New Albany, IN 7259510. You won’t recognize the former Little Chef building, which is where new owner Summer Seig has created an eclectic, sci-fi theme for her soup and sandwich diner. Outside is Lady Tron, a smiling robot with red hair and a yellow apron; inside, you can find seasonal soups and sandwiches. $ B L D LENNY’S SUB SHOP 3942 Taylorsville Rd., 454-7831. Another semi-national chain, covering mostly the South and Midwest, brings a selection of familiar subs, sandwiches and salads to Louisville diners eager for more standardized semi-fast food. $ L D f LONNIE’S BEST TASTE OF CHICAGO 121 St. Matthews Ave., 895-2380. This appetizing operation offers genuine Chicago style hot dogs and a taste of Chicago atmosphere for a fare price. $ L D f
MANHATTAN GRILL 429 W. Muhammad Ali Blvd., 5610024. $ B L MCALISTER’S DELI (9 Locations) Emphasizing quality customer service, this delicatessen ladles up such soups as gumbo and chicken tortilla along with cutting board favorites. They have a special way with a tumbler of sweet iced tea. $ L D MORRIS DELI & CATERING 2228 Taylorsville Rd., 4581668, 110 W. Chewtnut St. (U fo L Med Center) 2132409. Many locals still know this small, popular Highlands deli as Karem Deeb’s after its longtime previous owner. Mostly for takeout — it packs in a few crowded tables — it’s known for high-quality, handmade deli fare at both the Highlands and downtown locations. $ L NANCY’S BAGEL BOX 651 S. Fourth St., 589-4004. An outpost of Nancy’s Bagel Grounds in Clifton, this little outlet, inside Theater Square Marketplace, offers a similar mix of light fare and Nancy’s unique take on the bagel. $ B L PANERA BREAD CO. (10 Locations) Warm breads finishbaked on the premises make a tasty base for a variety of sandwiches. Soups, salads, coffee drinks and a free WiFi hotspot make Panera’s outlets popular gathering places. $BLDf PAUL’S FRUIT MARKET 3922 Chenoweth Sq., 8968918, 4946 Brownsboro Rd., 426-5070, 12119 Shelbyville Rd., 253-0072, 3704 Taylorsville Rd., 456-4750. One of Louisville’s popular sources for produce, cheeses, deli items, and the like. Deli sandwiches and salads are available (takeout only). $ L D PAYNE STREET BAKEHOUSE 225 S. Spring St., 8958323. Nancy’s Bagel Grounds has remodeled the space that had been Willingers Beer Depot after moving from its longtime digs on Frankfort Ave. Despite the name change, you can still get bagels and cream cheese with your coffee or juices as well as a breakfast sandwich called The Willinger. Lunch, too. $ L D PENN STATION (17 Locations). Billed as the East Coast Sub Headquarters, this sandwich kitchen does a brisk business here in the Louisville area. $ L D POTBELLY SANDWICH SHOP 302 S. Fourth St., 5401100, 4023 Summit Plaza Dr., 420-9616, 9018 Taylorsville Rd., 290-4820. This local outpost of the Chicago chain offers substantial sandwiches, salads and even breakfast sandwiches and oatmeal both to the downtown lunch crowd along Fourth St., and out at the Summit in the eastern suburbs. $ L D PRIMO’S DELICATESSEN 153 E. Main St., New Albany IN, 913-0491. It’s just what New Albany needed, a little New York style to give East Coast pizzazz to the downtown dining choices. Serving breakfast and lunch, so look for bagels and a schmear, and meaty sandwiches piled high. $ Br L QUIZNO’S SUBS 223 S. Fifth St., 589-5520, 11803 Shelbyville Rd., 253-5833, 4212 Charlestown Rd., New Albany IN, 981-7849, 220 S. Indiana Ave., Sellersburg IN, 246-1419. Toasted breads, a sandwich selection of meats, veggies and fish are built to fight hunger. Fresh soups are available daily, from chili to chowder; so are salads and desserts. $ L f
LOTSA PASTA 3717 Lexington Rd., 896-6361. This family-owned pioneer in gourmet cheeses, oils, dips, hummus and, of course, pasta has been in operation for 32 years now. They are mainly an eclectic specialty-food store but fans stand three-deep at the sandwich counter every afternoon. And next door is a comfy café, to eat that deli sandwich, or get coffee and dessert. $ L D f
ROADRUNNER KITCHEN 145 E. Main St., New Albany IN, 924-7024. Stacie Bale, who operated Earth Friends Café, has opened this healthful, grab-and-go lunch spot that offers garden and spinach salads, wraps, falafel, power smoothies, espressos and fresh juices. $ L
MAIN EATERY 643 W. Main St., 589-2700. Smack dab in the middle of the Main Street historic district, this fashionable deli lures the savvy business midday crowd. $ L
SCHLOTZSKY’S DELI 10531 Fischer Park Dr., 425-8447. The original Schlotzsky’s offered just one kind of sandwich — “The Original” — when it opened its first eatery in Austin, Texas, in 1971. Now this national chain
RED = Advertiser B = Breakfast Br = Brunch L = Lunch D = Dinner
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vends a full selection of deli-style fare, with one significant improvement on the traditional deli: the servers are invariably polite. $ B L D f SEEDS AND GREENS NATURAL MARKET & DELI 207 W. First St., New Albany IN, 944-3800. Browse among the organic vegetables and health foods, and stop by the deli for soups and salads, hot and cold sandwiches, vegan, vegetarian and omnivore preparations. $ L D SOUPY’S 3027 Hunsinger Ln., 451-5325. Back in 1987, Danny Bowling’s mother-in-law, Bette, started making pots of soup in a corner of Bowling's Meats & Deli, a family courtesy that led in 1995 to Soupy’s. Now it’s about 2 million cups of soup later, by Soupy’s estimate, all using Bette’s recipes, cooked up in small batches daily. Salads, sandwiches (including veggie burgers) and sweets as well. $ L D STEVENS & STEVENS 1114 Bardstown Rd., 584-3354. This authentic New York-style deli occupies the rear third of the Ditto’s space in the heart of the Highlands. Take out or eat in one of the booths, you’ll get piled-high pastrami, brisket and corned beef and you’ll love lox and a schmear on your bagel — even if you don’t know what a schmear is. $ L SUB STATION II 3101 Fern Valley Rd., 964-1075. The hardy No. 19, a six-meat-and-cheese super sub, keeps the store buzzing. An array of sandwiches, salad sides and desserts fill out an appetizing menu. $ L D SWEET PEACHES 1800 W. Muhammad Ali Blvd., 3560232. Breakfast, sandwiches and soups are what you will find at this West End spot. And don’t overlook fresh baked goodies like brownies and cookies or the chance to wash them down with peach-flavored sweet tea. This also is the location of the monthly Sweet Peaches Poetry Slam. $ B L D
VINAIGRETTE SALAD KITCHEN 203 N. Hurstbourne Pkwy., 205-9933. This Lexington-based modestly upscale salad restaurant offers locally sourced soups and salads and fresh lemonade. The menu includes the Bluegrass Blackberry salad; shrimp, chicken taco and maki shrimp salads; and soups such as creamy tomato and sausage, kale and potato. Be sure to try one of three fresh lemonades on offer daily. $$ L D WHICH WICH? 9850 Von Allmen Ct., 290-3721. The concept here is “create your own sandwich” and draws on 50 toppings choices including sauerkraut, candied walnuts, crispy onion strings and Cheese Whiz. Savor a selection from the house's choices like Thank You Turkey, Sriracha Tuna and the inevitable Elvis Wich, with peanut butter, bacon and bananas. $$ B L D ZOUP! 318 S. Fourth St., 963-0777. Another chain outlet downtown gives all the lawyers and government workers another choice for soups, sandwiches and salads, plenty of low-fat, dairy-free and vegetarian choices that will rotate daily. $ L D
breakfast until the wee hours (the joint is open 24 hours). If Louisville is home to a budding Charles Bukowski, there’s a good chance he’s sitting at their counter right now, recovering from last night’s excesses. $BLDh CHECK’S CAFÉ 1101 E. Burnett Ave., 637-9515. You can whiff a scent of Louisville history coming off the old walls of this quintessential Germantown saloon. The bar food here is about as good as bar food gets, and that’s not bad. The open-faced roast beef sandwich, with mashed potatoes and brussels sprouts, is a F&D favorite. $ L D
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COTTAGE CAFÉ 11609 Main St., Middletown, 244-9497. This nostalgic old house in the countryside offers a taste of Kentucky-style cookery in an array of lunch specials that range from homemade soups and sandwiches to the traditional Hot Brown. $ L COTTAGE INN 570 Eastern Pkwy., 637-4325. Longtime neighborhood fixture Cottage Inn has a bright new look, and continues happily doling out the kind of excellent down-home food it has served for more than 70 years. $ LD
ANGIE'S HOME COOKING FAMILY RESTAURANT 2622 W. Broadway, 450-6200. Chef/owner Angie Bishop cooks the kind of familiar family meals that haunt your childhood — things like smothered pork chops, candied yams and corn pudding. Daily specials offer a choice of meat and two sides for under $10. Banana pudding is always a dessert choice. $ B L D
D. NALLEY’S 970 S. Third St., 588-2003. The nostalgia here is too strong for this iconic spot to fade away. For the second time in nine months, D. Nalley’s has been rescued from oblivion. The interior has been upgraded, but changed as little as possible. The food offerings continue to be diner standards, like what was served when it first opened 50+ years ago. $ B L D
BELLA’S DINER 4106 Taylor Blvd., 749-1771. $ L D
DAVE & PEG’S COPPER KETTLE 276 Main Cross St., Charlestown IN, 256-4257. $ B L D
BURGER BOY 1450 S. Brook, 635-7410. For a real slice of Louisville life, this weathered greasy spoon at the corner of Brook and Burnett is the real thing. Neighborhood denizens drink coffee and chow down on burgers and
EXECUTIVE BISTRO 1930 Bishop Ln. (Watterson Towers) 365-2848. This bright little spot provides grilled sandwiches, soups, salads and snacks to office workers in Watterson Towers. $ B L
SWEET PEACHES 2 ROLL 2900 W. Broadway (Nia Center). Pam Haines, owner of the popular West Louisville restaurant Sweet Peaches, has opened a quickservice version inside the Nia Center — a meeting place for the neighborhood and a city-organized workforce development center. Patrons and neighbors can meet in the lobby and enjoy coffee, sandwiches, salads and fresh pastries. $ B L THELMA’S DELI 140 N. Fourth St. (Galt House), 5895200. Located in the glassed-in walkway (conservatory) between the two hotel towers, Thelma’s provides breakfast items, coffee, sandwiches and snacks 24/7 for Galt House guests and anyone else who needs, say, a pizza at 3 a.m. $$ B L D h THE BLOCK GOURMET DELI 14041 Shelbyville Rd., 785-4689. A husband and wife team with considerable experience in restaurants runs this Middletown deli. Fans report excellent thick sandwiches, fresh salads and homemade soups. Box lunches and catering also available. $$ L D TOONERVILLE DELI 1201 S. First St., 635-6960. Dan Borsch, owner of The Old Louisville Tavern Bar & Grill and Burger Boy diner, has now expanded the deli by incorporating the space along Oak Street that used to house their pizza store. The menu strongly emphasizes classic deli sandwiches, house-made, soups and sides, and now 12-inch pizzas and wings join the selections. $ B L D TOP ROUND ROAST BEEF 4214 Shelbyville Rd. Billy Rapaport, a freelance TV and film producer known best for his coverage of the Kentucky Derby and Breeders’ Cup for NBC, is the first franchisee of Top Round Roast Beef, a Los Angeles fast-casual restaurant that he loves. The menu includes seven beef sandwiches, with the meat slow-roasted for 12 hours in CVap ovens. Other choices are hot dogs, chicken sandwiches, salads and sides, shakes and frozen custard.
h = Late Night p = Full Bar f = Outdoor Dining e = Live Music
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FOUR KINGS CAFÉ 4642 Jennings Ln., 968-2930. Steam-table service featuring spaghetti and meatballs, lasagna and chicken attract a hungry lunch crowd at this casual spot, and brunch specialties are just as popular. $ LDp FRONTIER DINER 7299 Dixie Hwy., 883-1462. The name “diner” says it all, and this friendly neighborhood spot on Dixie Highway delivers just what you’d expect in down-home comfort fare. The word on the street, though, is simple: Go for the pancakes. They’re worth a special trip. $ L D GERALDINE’S KITCHEN 402 Wall St., Jeffersonville IN, 924-7707. Geraldine is the late mother of owner/chef Bob Hoyland; Geraldine’s Kitchen is a tribute to her sense of hospitality. Breakfast and lunch are served in an inviting, homey atmosphere. $ B L GOOSE CREEK DINER 2923 Goose Creek Rd., 3398070. Goose Creek Diner offers old-fashioned comfort food, as the name “diner” suggests, but transcendently adds a gourmet taste to the down-home eats. $ B Br L D HOSANNA'S KITCHEN 139 S. 44th St., 778-0085. This far West End soul food place has emblematic southern comfort food: fried or baked chicken, fried fish, salmon croquettes, pork chops in gravy, long-cooked green beans, pinto beans, cabbage and baked apples. $ L D METRO DINER 4901 Outer Loop, 357-0767. The first local outlet of this Florida-based chain features "classic comfort food with flair.” Harking back to the glory days of diners, Metro Diner offers breakfast, lunch, and dinner menus all day long. Signature dish is fried chicken and waffles, with burgers, seafood and salads also available. $$ B L D O’DOLLYS 7800 Third St. Rd., 375-1690. Homestyle steam-table favorites, available from breakfast to dinner, not to mention full bar service that makes O’Dollys a Southwest Louisville destination. $ B L D hp SANDI'S KITCHEN 5300 Cane Run Rd., 384-4823. Good ol' southern hospitality and home-made food are the draws at this modest place in the far southwest of the city. The menu includes chicken-fried steak, meatloaf, and liver and onions. $ B L D THE COZY KITCHEN 1554 Bardstown Rd., 451-0024. This little take-out spot in the Highlands offers familiar, home-cooked style meals with a rotating menu. Currently you can get chicken and dumplings, red chili, and mac and cheese. $ L D WAGNER’S PHARMACY 3113 S. Fourth St., 375-3800. A track-side institution that has as much history as the nearby Twin Spires of Churchill Downs. Soups, sandwiches, shakes and an early bird “trainer’s” breakfast can be enjoyed all year round. Racing history on the walls and servers who’ll call you “hon.” $ B L WEBB’S MARKET 944 E. Muhammad Ali Blvd., 5830318. An old-line neighborhood corner grocery store houses a delicious secret: At the back you’ll find a steam table loaded with exceptional comfort food. Fried chicken is excellent, and don’t miss the chili. $ B L
BIG MOMMA’S SOUL KITCHEN 4532 W. Broadway, 772-9580. Big Momma’s may be the most hospitable place in the West End to get genuine soul food. A different main course is featured daily, all home-cooked food, including such goodies as baked chicken, smothered pork chops, meat loaf, catfish … and fried chicken every day. $ L D BOOK & BOURBON SOUTHERN KITCHEN 600 Terminal Dr. (Louisville Airport). This library-themed concept at this upscale, airport dining venue offers more
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than 100 bourbons, along with a classic craft cocktail list. The food menu tweaks Southern comfort food with items such as fried green tomato Benedict and short rib hush puppies. $$ B L D hp DAISY MAE’S 223 W. Fifth St., New Albany IN, 944-8101. Daisy Mae’s offers southern food and hospitality. The menu includes fried chicken and cod, meatloaf, mashed potatoes, collards and pinto bean soup every day. Look for daily specials that include a regularly rotating fruit cobbler and red velvet cake. $ L D f DASHA BARBOUR’S SOUTHERN BISTRO 2217 Steier Ln., 882-2081. This Buechel place certainly gives the “bistro” concept a down-home Southern twist. Fried chicken and fish, a vegetable plate with three sides choices, burgers, pork chop sandwich, and chicken wings. Sides include sweet potato casserole studded with pecans, fried corn on the cob and collard greens. $$ L D FLO'S HOUSE OF SOUL 3400 W. Muhammad Ali Blvd., 966-2213. You order at the window and eat on the patio, which has heaters for cooler weather and TVs for watching big games. Owner Jason Hatcher tries to do good for his community, offering food rewards to kids with good report cards. Choices include burgers, chili dogs, Philly cheese steaks, whiting and catfish sandwiches, nachos and ice cream confections. $$ Br D
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FORTY ACRES AND A MULE RESTAURANT 1800 Dixie Hwy., 776-5600. $ L D FRANCO’S RESTAURANT & CATERING 3300 Dixie Hwy., 448-8044. Long-time fans of Jay’s Cafeteria (including politicians and national entertainers) are no longer bereft. Jay’s former owners serve up Southern Soul food in Shively at family-friendly prices. Look for smothered pork chops, collard greens, fried chicken, fried catfish and fruit cobbler. $ L D MISS ADA’S 510 E. Chestnut St., 561-3762. $ L SCENE 501 W. Main St. Scene is the latest dining venture in the space at the Kentucky Center for the Arts that has seen a lot of things come and go. Open before shows for drinks and small plate dining served in the fast-casual style. Flatbreads, burgers, pasta dishes, crab cakes; a small but good wine and beer selection and a full bar. $$ D hp SHINE'S DINER 3400 W. Market St., 510-9310. This West End independent restaurant, selling soul food, seafood, burgers and wings and Philly cheesesteak fries (topped with steak, green onions, green peppers, mozzarella and cheddar cheese), pays tribute to the late brother of owner Mary Jenefor, who said that it was always her brother’s dream to open a restaurant. Jenefor plans to occasionally give free meals to those in need in the community. $ L D SHIRLEY MAE’S CAFÉ 802 Clay St., 589-5295. This Smoketown institution draws hungry locals as well as celebrities in town hungry for the soul food of their youth. BBQ ribs, and hot-water cornbread cooked in a cast iron skillets. Pig’s feet and chicken wings and collards, all seasoned with Shirley Mae Beard’s spice rack — salt and pepper. $ L D SOUL FOOD DINING 4900 Poplar Level Rd., 915-8239. Here you will find what the restaurant’s name implies: BBQ chicken, meatloaf, ribs, fried catfish, buffalo and whiting, along with sides like mac & cheese, greens, sweet potatoes and green beans. Desserts don’t disappoint with sweet potato pie, peach cobbler, banana pudding and others. $$ L D SOUTHERN EXPRESS 418 W. Oak St., 963-1719. This well-known West End carryout spot has moved into a sit-down location in Old Louisville. There, classic soul food is served for eat-in or takeout and at rock-bottom prices. Diners build their own meal at $1 per item.
Choices vary daily, but look for fried chicken, cooked cabbage, fried whiting, pork roast, fried or smothered pork chops, mac and cheese and rib tips. $ L D f SOUTHERN HOSPITALITY 3402 W. Broadway, 8221474. A family sports bar that satisfies all ages with its homey atmosphere and its well-crafted familiar food like double cheeseburgers, fried chicken with hot water cornbread, catfish, wings and ribs. $ L D hp SUE'S TOUCH OF COUNTRY 2605 Rockford Ln., 4505059. Sue’s reopened last fall, providing Shively with the kind of “stick to your ribs” food you go to a country/family style restaurant for. Daily Specials, homemade desserts and breakfast served all day. $ B L D V-GRITS 1025 Barret Ave., 742-1714. Vegan food truck VGrits has settling down in the former Monkey Wrench corner and is cooperating there with False Idol Brewers. V-Grits co-owner Kristina Addington defines her menu as “southern comfort food, stick to your ribs, healthy junk food.” $$ L D hpf WAYLON'S FEED AND FIREWATER 3939 Shelbyville Rd., 873-5580. Tony Palombino has converted his St. Matthews BoomBozz pizzeria into a honky-tonk that features live music at least three times per week, Southern food and a full bar with lots of Bourbon choices. The menu borrows from Palombino’s downtown honky-tonk, Merle’s Whiskey Kitchen, including its tacos. The bar carries over 100 Bourbons and local craft beers. $$ Br L Dhpfe
CRAVINGS A LA CARTE 101 S. Fifth St. (National City Tower), 589-4230. This thrifty deli offers a variety of build-your-own sandwiches, a soup-and-salad bar, and specialty bars featuring baked potatoes, and a monthly ethnic creation. $ L GOLDEN CORRAL 4032 Taylorsville Rd., 485-0004, 8013 Preston Hwy., 966-4970, 5362 Dixie Hwy., 4476660, 1402 Cedar St., Clarksville IN. 258-2540. Buffet style family dining — one price, all you can eat. Steaks are served beginning at 4 p.m. $ B L D THE BISTRO 3701 Frankfort Ave., 714-5586. A gem hidden away in The Olmsted, on the Masonic Home grounds in St. Matthews. This spot has earned terrific word-of-mouth buzz. Soups, sandwiches, salads, pastas are the mainstay of the menu, with a four-item lunch buffet that changes weekly. $ B Br L D f
B.J.’S RESTAURANT & BREWHOUSE 7900 Shelbyville Rd.(Oxmoor Center), 326-3850. This Southern California chain arrived east of the Mississippi, including a large and imposing brewhouse at Oxmoor Center. A full range of made-in-Nevada craft beers is dispensed, along with upscale-casual pub grub. $$ L D hp BARRELHOUSE ON MARKET 1005 W. Market St., Jeffersonville IN, 590-6373. Andrew and Michelle Collins renovated down-to-the-heels dive bar into a spiffy lively drinking establishment and music venue with a small, tasty menu: a slider assortment, buffalo and BBQ wings, pretzels and queso. $$ D hpfe BAXTER’S 942 BAR & GRILL 942 Baxter Ave., 4099422. Lively music offerings and excellent barbecue have made this Lower Highlands bar and grill a satisfying place to dine. The BBQ comes as pulled chicken, pork and brisket in sandwiches or full dinners. $ L D hpfe BEEF O’BRADY’S 241 Blankenbaker Pkwy., 254-2322, 5628 Bardstown Rd., 239-2226, 3101 S. Second St., 637-3737, 11324 Preston Hwy., 969-5559, 105 LaFollette Ct., Floyds Knobs IN, 923-1316. If you think
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your basic sports pub is only suitable for guys guzzling beer, take another look: Beef O’Brady’s puts the “family” in “family sports pub,” offering a wholesome environment. $ L D h f
GERSTLE’S PLACE 3801 Frankfort Ave., 742-8616. A popular St. Matthews neighborhood tavern since 1924. Although dining is secondary to booze and sports here, the food goes well beyond mere pub grub. $ L D hpfe
BIG AL’S BEERITAVILLE 1715 Mellwood Ave., 8934487. Good people, good food, cold beer: The sign out front says it all, and we might add “cool atmosphere” in praise of this small but friendly Butchertown oasis. $ L D
GRANVILLE INN 1601 S. Third St., 637-9128. A longtime gathering place for U of L students, faculty and fans, this sturdy redbrick tavern just north of the university campus offers a good variety of bar munchies, sandwiches and simple grilled fare plus pizza. It’s perhaps best known, though, for the signature Granville Burger, widely reputed as one of the best burgers in town. $ L D hp
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BROWNIE’S THE SHED GRILLE & BAR 9900 Linn Station Rd., 326-9830, 826 W. Main St., New Albany IN, 920-0030. Restaurant owner and namesake Keith Brown used to host neighborhood gatherings in a shed at his home. Now he brings the same sociable concept to his two sports pubs, the area’s official homes for Cincinnati Bengals fans. $ L D hpfe BUBBA'S 33 4631 Medical Plaza Way, Clarksville IN, 2845933. The 12th location of the growing chain from the guys at Texas Roadhouse, Bubba’s is a family friendly sports bar with TVs galore and corn hole boards on the patio. The menu offers chicken with two types of bacon, chili-rubbed salmon, smoked chipotle wings, a spicy habanero burger and pizzas. $$ D p BUD’S TAVERN GOOD FOOD & BARBECUE 4014 Dixie Hwy., 384-9131. This spiffed up Shively outpost offers honest bar food that’s receiving high praise. Check out the “gently fried” grouper, burgers (including a Reuben burger), burritos and barbecue. $ L D hpfe BUNGALOW JOE’S BAR & GRILL 7813 Beulah Church Rd., 931-5637. A “family friendly sports bar and grill” in the Fern Creek area boasts 23 HDTVs including a 5- by 7-foot HD projector for 3D football viewing, a game room for kids, and plenty of wings, shrimp, burgers and beer. $$ L D hpfe THE BUTCHERTOWN SOCIAL 1601 Story Ave., 8903892. Entrepreneur Isaiah Hoagland, who now owns the site that used to be Louis’s The Ton, has renovated it minimally, added a small kitchen, and now serves tacos, sandwiches and a few sides. These additions make the neighborhood bar ambiance even more appealing. $ D
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DIAMOND PUB & BILLIARDS 3814 Frankfort Ave., 895-7513, 630 Barret Ave., 690-7040. $ L D hpfe DRAKE’S 3939 Shelbyville Rd., 614-7327, 3921 Summit Plaza Dr., 384-3921. Lexington-based Bluegrass Hospitality Group has two local outlets that offer twenty-four craft beers on tap to wash down the traditional pub grub of tacos, ribs and — these days — sushi. Family-friendly by day and a hoppin’ spot at night, with music videos and a DJ. $$ L D hpf DUNDEE TAVERN 2224 Dundee Rd., 458-6637. After a few flips and changes, Dundee Tavern has found its soul again as a neighborhood bar. A lot of beer choices on draft and in bottles, and a comfort food menu that includes wings and fingers, fried pickles, chili, burgers and sandwiches and Tavern Specialties like grilled flat iron stead and southern-fried cod. $$ L D hp FLANAGAN’S ALE HOUSE 934 Baxter Ave., 585-3700. Gourmet pizzas, hoagies, and an enormous beer selection draw Highlands folks to this cozy neighborhood pub. For a late night pizza (the kitchen’s open until 2 a.m.), it’s one of the best options in the city. $$ L D hpf FORT KNOCKERS MESS HALL 5501 Valley Station Rd., 890-3585. This bar and grill in the far Southwest corner of the city has a rousing military theme, including murals of local veterans donated by community members. Basic bar food, but done with care. Beer specials during football games and a patio with cornhole and other bar games. $$ L D hpf
GREAT AMERICAN GRILL 2735 Crittenden Dr. (Hilton Garden Inn), 637-2424. Salads, burgers, pastas and sandwiches are available for the casual diner; main entrées include New York strip, filet of salmon and more. $ Br D pf GROWLER USA 3010 Gottbrath Pkwy., Jeffersonville IN. This expanding franchise operation offers local and regional craft beers, draught wines (served out of the barrel), hard ciders and kombucha. Let their cicerone lead you to beverage pairings with their familiar, hearty pub menu – lots of burgers, beer cheese soup, salads and sandwiches, and a limited entree selection. $$$ L D hpf GYPSY’S SPORTS GRILLE 7207 Fegenbush Ln., 9090922. “Gypsy” is the name of the owner’s rescued Boston terrier. The husband-wife team who own this Fern Creek hangout offer all that a sports fan could want: wings and ribs, nachos, potato skins, fried pickles, sandwiches, pork chops and steaks. $$ L D hpfe HELL OR HIGH WATER 112 W. Washington St., 5873057. The entrance is through Hello Curio, an ostensible arts and crafts gallery. Downstairs is the main bar in a two-story library with a mezzanine floor, looking out onto a small live entertainment area. Craft cocktails are bourbon-focused but not exclusively. There is a small bites menu, but drinks are the center of the “speakeasy” experience. $$ D hpe HIGHLANDS TAPROOM GRILL 1058 Bardstown Rd., 584-5222. Another nice choice for beer and bar food along the B’town Rd. corridor, but owner Tommy Clemons’ menu includes, but extends beyond, the usual beer cheese, chili and burgers. Look for the crabby patty or the French toast sausage. The pulled pork spring rolls are on their way to becoming legendary. $$ L D hpfe HILLTOP TAVERN 1800 Frankfort Ave., 742-2908. The Skelton brothers (John is an alum of Seviche) have settled in at this prime Clifton location. Their tavern fare is focused on barbecue, with pulled pork and beer-butt chicken specialties, along with hefty sandwiches (their meatloaf is a standout). $ D hp HITCHING POST INN 7314 Fegenbush Ln., 239-4724. In addition to its full bar and beer garden, and lively conversation, the Hitching Post Inn offers an array of pub grub, including burgers, chicken tenders, and sandwiches. $ L D hpf HOOPS GRILL AND SPORTS BAR 6733 Strawberry Ln., 375-4667. The name says it all: sports, casual dining and good things to drink all find their natural meeting place at this friendly neighborhood spot where hot HOPCAT 1064 Bardstown Rd., 890-8676. This Highlands attraction seats up to 300 in the dining room, three private party rooms and a covered second floor patio. HopCat touts its 132 craft beers on tap, at least 30 of which are locally made, as the largest selection in Kentucky. Lunch and dinner offers homemade pub grub: burgers, mac & cheese, Detroit-style square pizza with cheesy crust, and signature “crack fries.” Saturday and Sunday brunch as well. $$ Br L D hpf JB’S PUB 307 Central Ave., 618-1843. Two veterans of the Troll Pub Under the Bridge, Ben Barker and Johnny
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Morgan, have taken over the space near Churchill Downs recently vacated by OverTime Sports Bar & Grill. Some considerable renovating has been done, and the menu offers “pub fare with flair.” Look for several artisan burgers, 30 beers on tap and many styles of pizza — Sicilian, Chicago-style, New York and Detroit-style, and even their own Louisville-style pie. $$ L D hpf JERSEY’S CAFÉ 1515 Lynch Ln., Clarksville IN, 2882100. Quality, affordable fare that goes well beyond pub grub to include an awesome smokehouse burger and barbecued ribs so tender, they say, that you can just tap the end of the bone on your plate, and the meat falls off. $ L D hpf JOHN O’BRYAN’S TAVERN 4123 Flintlock Dr., 4494940. $ B L D KERN’S KORNER 2600 Bardstown Rd., 456-9726. This family-owned tavern, a popular neighborhood pit stop since 1978, offers freshly made ham, chicken salad sandwiches and soups. The hamburgers, though, might be the best unpretentious burgers in town: freshly ground daily, always cooked perfectly, and served on a toasted bun. $ L D pf KHALIL’S 10966 Dixie Hwy., 632-2227. A family sports bar in Valley Station boasts plenty of TVs, including some tabletop TVs in booths. Menu presents the usual bar food suspects — salads, wings, burgers — but the burgers are on pretzel buns. $ L D hp MIKE’S TAVERN 3521 Paoli Pike, Floyds Knobs IN, 9458915. A friendly tavern up in the Knobs above New Albany. $ L D p NEIL & PATTY’S FIRESIDE BAR & GRILL 7611 IN 311, Sellersburg IN, 246-5456. A family owned and operated outpost up the road a piece, long known for their warm and welcoming, down-home atmosphere, has expanded their craft beer selection. The local cognoscenti know they can also find excellent pastas, steaks, seafood, and salads. Homemade soups are created daily. Breakfast served until 2 p.m. $$ Br L D p NEW DIRECTION BAR & GRILL 2630 Chamberlain Ln., 243-8429. $ L D hpfe NIRVANA 1047 Bardstown Rd., 712-0813. Nirvana has become a Highlands entertainment destination with live shows most nights. Darnell Ferguson, of Super Chefs, has taken over the kitchen, so look for his takes on the eclectic menu: bang bang cauliflower, bougie fries, dog bone wings and the McNasty sandwich. $$ L D hpe OLD HICKORY INN 1038 Lydia St., 634-3011. The Schnitzelburg building has been around forever, has suffered indignities, like a fire that gutted it, but has always bounced back. Now it has expanded its presence with a new kitchen, outdoor deck and a food menu aimed to be competitive with other Germantown hangouts. $ L D hp OLD LOUISVILLE TAVERN 1532 S. Fourth St., 6374200. It’s risen from the ashes, the interior gutted and redone, a new kitchen installed, but the menu is the same as before: top-flight bar grub made from scratch. An expanded beer program with 16 new taps includes a selection of local and craft beers. $$ L D hpf O-LINE SPORTS GRILL 2813 N Hurstbourne Pkwy., 384-6171. You can watch every game, every sport all year long, they claim. While you do, you can chow down a variety of bar food, such as the juicy Lucy cheese burger or nacho burger. The kids might like the minifootballs, franks encased in pastry dough, fried and served with dipping sauces. $ L D hp PEARL STREET TAPHOUSE 407 Pearl Street, Jeffersonville IN, 285-0890. Located in an historic home that was saved through a preservation grant, this pub has 24 taps with a heavy focus on local breweries, with
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regional and national choices as well. Food choices range from pizzas to bacon-wrapped dates to corned beef grilled cheese sandwiches. Everything is fresh and nothing is deep-fried. $ L D p f PEPPERS BAR & GRILL 320 W. Jefferson St. (Hyatt Regency), 587-3434. This casual-dining facility in the Hyatt Regency offers a full dinner menu for hotel guests and outside visitors as well. $$ D h p PINTS & UNION 114 E. Market St., New Albany IN., 913-4647. Beer maven (and F&D contributor) Roger Baylor and partner Joe Phillips have renovated an old neighborhood bar, where the taps dispense familiar quality beers and ales, the bar crafts interesting cocktails and the bottled beer selection skews toward Belgian ales. The small kitchen offers pub-inspired small plates with an Indian accent. $ L D hp PORCH KITCHEN & BAR 280 W. Jefferson St. (Marriott), 671-4246. As part of the recent renovation of the Marriott, this all-day restaurant replaces Champions Sports Grill. The name reflects the intention of the new restaurant to be a homey, welcoming downtown spot. Look for American-style comfort foods and a friendly bar. B Br L D hpfe RECBAR 10301 Taylorsville Rd., 509-3033. Family fun is the object here, with games galore: pool and ping-pong, skeeball, arcade games (for Nintendo, Sega Genesis, Super NES) and card and board games. A full bar and pub-style food, too. $$ L D hp RIVER CITY DRAFTHOUSE 1574-1/2 Bardstown Rd., 690-5111. Another beer joint along the Bardstown Road corridor boasts more than 20 taps focused on independent, American, craft beer (in sample, half-pint and pint sizes) and several bottled options. Its limited (for now) bar menu has garnered early praise for its wings. $$ L D hf ROOTIE’S SPORTS BAR & GRILLE 12205 Westport Rd., 365-4681. The first entry of the Buffalo-based chain to open in the area. Rootie’s angle is charcoal-grilled wings with a thick, hickory-smoked spicy sauce. $ L D
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SAINT’S 131 Breckinridge Ln., 891-8883. Almost like two restaurants in one, Saints features both a small, intimate, candle-lighted room and a larger, happily boisterous main room with the look and feel of a sports bar. $$ L D
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SERGIO’S WORLD BEERS 1605 Story Ave., 618-2337. Despite minimal signage, Sergio’s Butchertown digs pull in his fans, who dig the quirky website, and the whole aura of haughty mystery. What you really need when you locate the place is a desire to explore Sergio’s world beer inventory, nearing 1000 different brews. $$ D h THE SPORTING NEWS GRILL 6551 Paramount Park Dr. (Holiday Inn), 966-0000. Just what you want in a sports bar: seven 52-inch screens, subscriptions to all the pro and college sports networks, and hearty appetizers, Angus burgers, steaks, shrimp and salmon. $$$ L D
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THE SPORTS & SOCIAL CLUB 427 S. Fourth St. (Fourth Street Live), 568-1400. This Cordish-owned spot has four bars — including one that opens out onto the street — plenty of TVs to catch every game, and even a “stadium style sports media room.” Chow down with the usual burgers, sandwiches and wings. $$ L D hpf SPRING STREET BAR & GRILL 300 S. Spring St., 5846630. A classic American bar and grill, open late on weekends, dispensing cold beer, burgers, sandwiches and good cheer in a friendly atmosphere. The decor includes a collection of old bicycles hanging from the ceiling, and amenities include several video games and pool tables. $$ L D hp
SULLIVAN’S TAP HOUSE 3929 Shelbyville Rd., 2102388. John Sullivan, Matt Taylor and Breno Giacomino, previously involved in the now-closed Sully's Saloon at 4th Street Live, have taken over the former Bluegrass Brewing Co. space in St. Matthews. Sullivan's offers a gastropub-style menu created by Chef Steven Dunn. You’ll find reasonably priced cheeseburgers, hot brown sliders and fried catfish served alongside 20-plus craft beers and signature cocktails within sight of lots of TVs. $$ L D hpfe TAVERN ON FOURTH 427 S. Fourth St. (Fourth Street Live), 588-8888. This spacious sports bar adds to the festivities at Fourth Street Live. You will find plenty of games, filling upscale bar food and lots of drink choices at the bar. $$ D hpfe THE BACK DOOR 1250 Bardstown Rd. (Mid City Mall), 451-0659. You need a bit of perseverance to track down this saloon on the back side of Mid-City Mall. When you do, you will find one of the city’s friendliest pubs, with a reputation for the best pour of drinks around. Limited bar fare, but don’t miss the chicken wings. $ D hpf THE CURE LOUNGE 1481 S. Shelby St., 365-3369. The big old building at the corner of Burnett and Shelby Streets. has a long history, and The Cure Lounge is adding its chapter. Renovated and restyled by long-time Monkey Wrench bartender Alison Freels as a “super sexy lounge” with a small plates menu, this outpost brings a club vibe to Germantown.$ D hpfe THE GOAT 700 Landis Ridge Dr., 437-3000. Ohio-based LC Lifestyle Communities operates this small chain of unusually named upscale-casual restaurants. Enjoy Italian pizza rolls, stuffed potatoes, salads, “doublegrind” burgers, wings, pizza, wraps and craft beer on the expansive deck or around the community pool, or join one of the competitive leagues in euchre, corn hole or volleyball. $$ L D hpfe THE LIBRARY 400 S. Second St., (Omni Hotel), 3136664. By day, the Library serves coffee, lattes and tea along with freshly baked pastries. By late afternoon, it morphs into a bourbon bar with locally inspired cocktails. $ B L hp THE LIGHTHOUSE 202 Main St., Jeffersonville IN, 9130169. This lighthouse has been a beacon of casual, home cooking and tavern environment for years. Daily specials, appetizers, chicken and fish baskets, salads and desserts round out the menu. $ L D pe THE PEARL 1151 Goss Ave., 996-7552. The Pearl aims to be a classic neighborhood pub (not unlike Pauly’s, which it replaces). It also aims to be a spirits-focused hangout, with a bar menu limited to snacks like pickled eggs, country ham and cheese sandwiches and free popcorn or roasted nuts. In the works is a permanent food truck to be parked in the rear to expand food offerings. $$ L D hpf THE PLANET BAR 2232 Bardstown Rd.,888-7464. This sassy and stylish bar has moved down B’town Rd. a bit from its original location, continuing its reputation for friendly bartenders, good live music and stellar karaoke. $$ D hp fe THE WATER COMPANY 400 S. Second St., (Omni Hotel), 313-6664. There is a 3rd-floor rooftop pool at the new Omni Hotel, and this is the bar that goes with it, also offering seasonally-inspired light bites. $$ L D p f TIM TAM TAVERN 1022 Clarks Ln., 883-0101. Named for the 1958 Kentucky Derby winner, the Schnitzelburg/ Audubon neighborhood bar has a new look and a kitchen that serves bar staples like burgers, fried pickles and cheese curds plus pizza from Danny Mac’s Pizza. (Dan McMahon, owner of Danny Mac’s Pizza, is a partner.) $ L D p fe TIN ROOF 3921 Shelbyville Rd., 895-1940. This Nashville-based chain in the heart of St. Matthews has a
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split personality: a family-friendly vibe during the lunch hours; and a rockin’ juke joint at night with live music until 3 a.m. Its menu encompasses everything you expect from bar grub: deep-fried hot dogs, hot wings, quesadillas and salads for the ladies. $ L D hpfe TROLL PUB UNDER THE BRIDGE 150 W. Washington St., 618-4829. On the downslope alongside the Clark Memorial Bridge, a large troll beckons the adventurous into a space excavated out of the lost space in the old whiskey warehouse. The renovation boasts lots of dark, brick-walled spaces, as well as a funky outdoor dining area in the lightwell. The menu offers stacked sandwiches, bison burgers and sweet potato tots, and ribeye steaks. $$ L D hpf VIS A VIS BAR & GRILL 1164 S. Third St., 654-7057. Replacing Barasti Bat & Grill, Vis a Vis, offers a Mediterranean and American menu. New owner Mike Al Muhtaseb and his wife Dima Radwan, who is the chef, serve up hummus, falafel, fried halloumi cheese, burgers, shawarma, kebabs and salads. $$ L D pfe ZANZABAR 2100 S. Preston St., 635-9227. An icon of the ’70s bar scene. The stylish tile front has been recreated anew, the arcade is stocked with vintage pinball and electronic games, and the Beer Can Collection is as long as your arm. The chow is high-quality bar grub — things like wings, fried egg rolls, pizzas, sandwiches, salads, and the Death Star cookie, baked in a skillet and topped with ice cream. And top-flight live music late into the night. $ L D hpfe
AGAINST THE GRAIN BREWERY 401 E. Main St., 5150174. Slugger Field once again has a beer-pub. The owners, veterans of the local brewing revival, have worked out an ambitious rotating beer selection and a smokehouse theme for the kitchen, with an emphasis on seasonal dishes. $$ L D pf APOCALYPSE BREW WORKS 1612 Mellwood Ave., 589-4843. Veteran home brewers Leah Dienes, Paul Grignon and Bill Krauth run this brewery in Butchertown, dedicated to fresh craft beer in a space that heats with solar, recycles and reuses materials and grains. Their taproom, dubbed The Fallout Shelter, serves up to 10 of their concoctions. $ h BANK STREET BREWHOUSE 415 Bank St., New Albany IN, 725-9585. F&D columnist Roger Baylor’s New Albanian brewing empire still brews and serves fine craft beer here, but now Earth Friends Café runs the kitchen, serving breakfast and lunches with a vegan and vegetarian emphasis — and some chicken dishes for those who must. $$ L D pf BLUEGRASS BREWING COMPANY 300 W. Main St., 562-0007, 660 S. Fourth St., 899-7070. BBC has reopened its Theater Square outlet, right in front of the Kindred expansion, which displaced the former restaurant/beer pub. The Main St. location does the brewing, and upstairs boasts a Bourbon lounge. At both locations, the food is as good as the beer, and that says a lot. $$ L D hpfe CUMBERLAND BREWS 1576 Bardstown Rd., 458-8727. Giving new meaning to the term “microbrewery,” Cumberland Brews may be one of the smallest eateries in town. It’s usually packed, earning its crowds the oldfashioned way by providing very good food, friendly service, and high-quality hand-crafted artisan beers. $ L D hf DONUM DEI BREWERY 3211 Grant Line Rd., New Albany IN, 541-2950. Owner Rick Otey maintains that beer is a gift from god, hence the name of his craft brewery. The interior is starkly Scandinavian modern. The limited menu offers hummus and a cheese plate, soup and several paninis. $ L D h
FLAT 12 BIERWERKS 130 W. Riverside Dr., Jeffersonville IN, 590-3219. Flat 12 has the fermenters, barrels and other technical accouterments right out front, producing five house beers, four seasonal brews and some select beers for special events. You can see it all getting kegged or bottled, too, as you sample. An outlet of Urban Bread Co. operates the kitchen and supplies the food. $ Br L D fe FLOYD COUNTY BREWING CO. 129 W. Main St., New Albany IN, (470) 588-2337. Walk in this new brewpub and you will find what looks like a medieval banquet hall, but scaled down to a Yorkshire public house. Brewer Jeff Coe’s repertoire includes Braun Jovi (Brown Ale), Hefe’ns Gate Hefeweizen and Vlad’s India Pale Ale, which complement perfectly menu items like fish and chips and oversized turkey legs. $ L D h GORDON BIERSCH BREWERY RESTAURANT 400 S. Fourth St., 589-8935. The growing national brewery and restaurant chain has become an anchor at the corner location at 4th and Liberty, brewing their characteristic German-style bottom-fermented lagers, Hefeweizen, bocks, pilsners and Schwarzbiers. The large menu offers the usual pub-grub, but touted as fresh, seasonal and made on the premises. $$$ Br L D hpf GRAVELY BREWING CO. 514 Baxter Ave., 822-3202. Gravely offers 14 draft choices, all brewed and served on site. The brewery partners with Mayan Street Food, run by The Mayan Café. Walk up to the truck and order snacks like guacamole fried plantains, Mexican corn, salbutes or tacos. Brunch on Sunday is provided by Commonwealth Cure with items like pork hash, Scotch eggs, or pork sliders. Plus, a full brunch drink selection. $ Br L D hpfe MONNIK BEER CO. 1036 E. Burnett Ave., 742-6564. The gastropub style menu includes a range of Euro-inspired pub food like three kinds of double-fried fries, fried smelts, a ploughman’s plate, pork and black currant pie, sauerbraten, and burgers. The beer menu adds changing guest brews to the house menu of Mild George and King George (British style brown ales), His Dark materials (a stout) and Hauck’s American pilsner. $$ L D hpfe RED YETI BREWING CO. 256 Spring St., Jeffersonville IN. 288-5788. This craft brewery has an ambitious kitchen touting food so fresh in concept, they have no freezer. The brisket sandwich comes with house-made chips, the pork ribs are braised in wheat ale, and desserts include funnel cake with chocolate dipping fondue and a beer float:-vanilla ice cream in your choice of porter or stout. $$ L D hp
DERBY DINNER PLAYHOUSE 525 Marriott Dr., Clarksville IN, 288-8281. The play’s the thing at Derby Dinner, Louisville’s long-running entry in the dinnertheater sweepstakes. The expansive seasonal buffet offerings have fans returning show after show. $$$ L D
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HOWL AT THE MOON 434 S. Fourth St. (Fourth Street Live), 562-9400. What’ll they think of next? How about a nightclub featuring a “dueling” piano bar with two pianos and a sing-along concept? You’ll find this 4,000square-foot club at Fourth Street Live on the ground level. $ D hpfe JOE HUBER FAMILY FARM & RESTAURANT 2421 Scottsville Rd., Starlight IN, 923-5255. A pleasant 20minute drive from downtown Louisville, Huber’s has built a solid reputation for simple farm fare that’s wellmade, fresh and good. Some of the produce is grown on the premises in season. $$$ L D pf MAIN EVENT BAR & GRILL 12500 Sycamore Station Pl., 240-5555. This Dallas-based chain offers plenty of
h = Late Night p = Full Bar f = Outdoor Dining e = Live Music
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fun: bowling, laser tag, a high ropes course, billiards, video games — along with pizzas, sandwiches, full dinners and a full bar. $$ L D hp MESA 216 Pearl St., New Albany IN, 725-7691. Mesa calls itself a “collaborative kitchen-classroom,” in which local established and aspiring chefs offer cooking demonstrations and food prep advice for a small audience, who will then eat what the chefs prepare before them. There is also a boutique selling high-end cookware and food products. $$ D p MY OLD KENTUCKY DINNER TRAIN 602 N. Third St., Bardstown KY, (502) 348-7300. Talk about a nostalgia trip: My Old Kentucky Dinner Train offers a four-course meal during a two-hour voyage along scenic Kentucky railroad tracks near Bardstown in vintage 1940s-era dining cars. Reservations are strongly recommended. $$$$ L D p PIN + PROOF 400 S. Second St., (Omni Hotel), 313-6664. The Omni’s bar has a cool angle. There are four bowling lanes, as well as hors d’oeuvres to enjoy in the “the opulent and mysterious atmosphere." $ D hp THE BARD’S TOWN 1801 Bardstown Rd., 749-5275. The second floor theater continues to be a top local venue for all sorts of theater, improv and silly/hilarious roasts of toys (Barbie), computer game characters (Mario) and years (2017). Downstairs, the menu offers Shakespearethemed items such as Iambic Pork-tameter, Sir Francis BBQ Bacon Burger and The Steakspeare. $$ D hpfe
ABYSSINIA 554 S. Fifth St., 384-8347. This downtown Ethiopian restaurant has gained many fans with its variety of hearty stews, known as “wots,” and interesting vegetarian choices, with large portions and reasonable prices. $ L D ADDIS GRILL 109 S. Fourth St., 581-1011. The signage of this downtown ethnic eatery promises “Mediterranean & Ethiopian Cuisine,” but the menu offers mostly Mediterranean standbys — kabobs, hummus, baba ghannouj, dolmades, tabbouleh. $ L D h BARAKA RESTAURANT 519 W. Oak St., 822-3046. This all-halal restaurant serves African, Asian and Indian dishes. At the counter you pick a meat and choose an accompaniment of rice, bread or noodles. The fish curry with chapati and chicken saqaar with rice are good examples. Goat is often available for those who want to try something different. $ L D FUNMI’S AFRICAN RESTAURANT 3028 Bardstown Rd., 454-5009. Funmi’s offers a range of dishes from North and Central African cultures. Sample goat in a soup or a thick stew. Try soya, a West African shish kebab with a spicy peanut rub or moin-moin, a savory bean cake or lablabi, a Tunisian chickpea soup. $$ L D IMANKA RESTAURANT 737 S. Eighth St., (International Mall) 210-7503. Somali immigrant entrepreneur Mohamed Abbi Abdalla and his family serve their native cuisine at the International Mall. Suggested dishes include chicken suqaar (a chicken stew-like dish) or goat seasoned with onions and green peppers. $$ L D MAA SHA ALLAH 4113 Bardstown Rd., 491-3152. The name is an Arabic blessing or expression of joy, meaning “Whatever Allah wants to give.” This little Buechel storefront is another example of the entrepreneurial spirit of recent immigrants, in this case from Senegal and Sierra Leone. The menu is African, the ambiance modest, the food spicy and tasty. $$ L D QUEEN OF SHEBA ETHIOPIAN 2804 Taylorsville Rd., 459-6301. This authentic Ethiopian restaurant offers a wide selection of intriguing Ethiopian dishes, including a variety of vegetarian selections as well as the traditional 70 Winter 2018 www.foodanddine.com
beef and chicken specialties. Ethiopian fare is made for sharing and eating with the fingers, but they’ll gladly make forks available for the finicky. $ L D
CHINA STAR 291 N. Hubbards Ln., 896-1818. $ L D CHINESE EXPRESS 3228 Crums Ln., 448-1360. $ L D CHONG GARDEN 10341 Dixie Hwy., 935-1628. $ L D h CHOPSTICKS 416 E. Broadway, 589-9145. $ L D
888 GREAT WALL 9464 Brownsboro Rd., 425-2811. Strip mall Chinese food is an accurate description of what to expect here. Locals from the neighborhood have said good things about the garlic chicken and their crab Rangoon. $ L D A TASTE OF CHINA 1167 S. Fourth St., 585-5582, 8105 Lagrange Rd., 327-6863. $ L D ASIAN BUFFET 3813 Charlestown Rd., New Albany IN, 945-1888. Competent cookery and careful management that ensures buffet offerings stay fresh and hot makes this buffet a good choice among the many of all-you-can-eat Asian spots. $ L D ASIAN WOK 2235 Frankfort Ave., 822-3285. This panAsian spot offers a very large selection of Chinese & Japanese dishes in the stir-fried, hibachi-grilled and sushi categories. A lot of familiar things — Kung Pao chicken, pepper steak with onion, veggie fried rice, rainbow roll, hibachi steak, and so on. $$ L D AUGUST MOON 2269 Lexington Rd., 456-6569. August Moon’s secret ingredient is the culinary oversight of Chef Peng Looi, long known for his passion for fusing Asian culinary traditions. Housed in a soaring, open space with a Zen master’s style. Consistent commitment in the kitchen and from the staff makes it a top spot for Asian fare. A lovely patio at the rear affords a pleasant alfresco dining experience. $$$ L D hpf CHEER KING STAR 231 S. Fifth St., 587-8686. Just what downtown needed — a Chinese buffet for quick lunches. Mostly the familiar, a mix of Cantonese, Szechuan and Hunan choices for those who need a little spice to fire them up to get back to work. $ L D CHINA 1 123 Breckinridge Ln., 897-6511. $ L D CHINA 1 8105 Lagrange Rd., 327-6863. $ L D CHINA BISTRO 234 W. Broadway, 583-8988. $ L D h CHINA BUFFET 706 E. Lewis & Clark Pkwy., Clarksville IN, 288-8989. Chinese buffets are ubiquitous, but this one is squarely in the upper range. Regularly refreshed steam tables, attentively fried rice, and properly spicy General Tso’s Chicken raise it above the other places typical of the genre. $ L D CHINA CAFÉ 8625 Preston Hwy., 969-9222, 9246 Westport Rd., 425-1818. $ L D CHINA CASTLE 7420 Third Street Rd., 367-4272. $ L D CHINA CHEF 7813 Beulah Church Rd., 384-5322. Pretty standard Chinese choices can be found at this new store in the South End. Eat in or carry out. $ L D CHINA COAST 4952 Manslick Rd., 363-4259. $ L D CHINA DRAGON 8507 Terry Rd., 995-9897. The far southwest corner of the city can get its Chinese table hot food fix here. $ L D h CHINA GARDEN 7309 Preston Hwy., 968-4672. A busy restaurant with the double pleasure of Chinese and American menu items. $ L D CHINA INN 1925 S. Fourth St., 636-2020. It’s not the posh, private Faculty Club, but this little Asian spot may be one of the most popular eateries around the University of Louisville’s Belknap Campus. $ L D CHINA KING 3830 Ruckriegel Pkwy., 240-0500, 3000 Hikes Ln., 452-2646. $ L D CHINA TASTE 135 Quartermaster Ct., Jeffersonville IN, 284-5580. $ L D
CHOPSTICKS HOUSE 2112 W. Broadway, 772-3231. Fans of this somewhat funky Chinese place post positive notices about the quality of its food. No strange Asian dishes here, just familiar Chinese hot table fare that Americans recognize. $ L D CHUNG KING PALACE 110 E. Market St., 584-8880. $ L D DOUBLE DRAGON 1255 Goss Ave., 635-5656, 2600 W. Broadway, 778-2573. Every neighborhood seems to need a Chinese steam table outlet serving up Asian dishes familiar to Americans. Double Dragon does that job for its neighborhoods. $ L D DOUBLE DRAGON II 12480 LaGrange Rd., 241-7766, 6832 Bardstown Rd., 231-3973, 3135 S. Second St., 367-6668, 5222 Dixie Hwy., 448-1988. $ L D DOUBLE DRAGON 9 9501 Taylorsville Rd., 2675353.$LD DRAGON CAFÉ 13206 W. U.S. Hwy. 42, 228-1885. This Prospect-area Chinese restaurants offers many familiar dishes. East End fans say the service is quick and the food above-average tasty. $ L D EAST STAR BUFFET 161 Outer Loop, 368-2868. $$ L D EGGROLL MACHINE 1543 Bardstown Rd., 459-1259. The Chinese side of the menu at Café Mimosa is presented as The Egg Roll Machine, as opposed to the Vietnamese dishes on the fine dining Mimosa menu. All the expected Chinese favorites are here, including combination platters. $ L D hp FIRST WOK 3967 Seventh Street Rd., 448-0588, 6413 Greenwood Rd., 935-6611. $ L D h GOLDEN BUDDHA 8000 Preston Hwy., 968-7700. $LD h GOLDEN STAR CHINESE RESTAURANT 3458 Taylor Blvd., 368-1833. $ L D h THE GOLDEN WALL 3201 Fern Valley Rd., 968-9717. $ LD GREAT WALL 1977 Brownsboro Rd., 891-8881. This Clifton restaurant ranks high up in the fast-food Chinese pack. Offering steaming-hot, competently prepared and flavorful dishes. $ L D h GREAT WOK 2502 Preston Hwy., 634-1918. Just about every shopping center in town has a fast-food Chinese spot, but this one stands out, generating a buzz of wordof-mouth publicity about its well-crafted Chinese dishes at a bargain-basement price. $ L D HAPPY CHINA 9106 Taylorsville Rd., 493-1001. $ L D HAPPY DRAGON 12613 Taylorsville Rd., 297-8788. You guessed it: a good, go-to standard pan-China family-style restaurant in Jeffersontown that’s always there when you’re tired of cooking dinner for the clan. $ L D HIBACHI BUFFET 5372 Dixie Hwy., 449-8688. This far South Louisville Asian buffet gets strong positives from locals who appreciate its cleanliness, its range of choices (including hibachi grilled meats to order and sushi) and a buffet bar that is kept freshly loaded. $ L D p HIBACHI SUSHI BUFFET 5316 Bardstown Rd., 4918228, 5729 Preston Hwy., 969-3788. Capitalizing on two seemingly persistent trends in American dining, this hot table place offers standard Chinese buffet dishes, and standard sushi choices. Cashew chicken, shrimp with garlic sauce, Dancing Dragon roll, spring and summer maki — it is all here. $$ L D
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HONG KONG FAST FOOD 5312 S. Third St., 367-8828. One of the many international eateries in Iroquois Manor, this fast-food Chinese spot offers Cantonese standards hot and fast and inexpensively. Check out the daily specials for an occasional intriguing item. $ L D h
425-1678. The Pentagon even has one of the 1500+ outlets of the nation’s largest Chinese fast food chains, and now we have four. Moderately priced chow such as orange chicken, Beijing beef, SweetFire chicken breast and honey walnut shrimp fill the menu. $ L D
JADE PALACE 1109 Herr Ln., 425-9878. Jade Palace offers familiar Chinese food choices, as well as a long list of Chef’s Specials, with names in Chinese characters as well as English (a sure sign you are in for authentic Chinese fare). Dim sum is offered daily, but on weekends it is served from a traditional rolling cart. $$ Br L D hp
PEKING CITY BISTRO 12410 Shelbyville Rd., 253-6777. Peking City Bistro is following a small, but pleasant, trend among Chinese restaurants. They offer the standard Chinese-American dishes alongside choices from a truly authentic Chinese menu, making them a solid choice above the typical Chinese “hot table” spots. $LD
JASMINE 13823 English Villa Dr., 244-8896. Like many Chinese restaurants, Jasmine is in a strip mall, but this is not just another hot table stir fry joint. There is an American menu, but those in the know will ask for the 14-page Szechuan menu, featuring such interesting things as pig ear in sesame oil, hot and spicy intestines, spicy diced rabbit foot, frog legs, beef maw and tendon Szechuan style — one of the most popular choices, the manager said. $ L D p THE JOY LUCK 1285 Bardstown Rd., 238-3070, 9850 Von Allmen Ct., 618-1601. This fine Asian restaurant across from Mid-City Mall has opened a suburhan site too. Both serve familiar Chinese dishes very well done, as well as authentic Taiwanese offerings. Duck dishes are cooked in three different styles — Cantonese, Taiwanese and Beijing. $$ L D hpf JUMBO BUFFET 2731 S. Hurstbourne Pkwy., 495-0028. Housed in a good-looking dining room, high on Chinatown-style glitz and glitter, Jumbo offers a standard all-you-can-eat Chinese buffet, with a largerthan-average selection of American dishes for those who want something less exotic. $$ L D h L & J ASIAN CUISINE 6017 Timber Ridge Dr., 2288399. This Pan-Asian spot in the Kroger-anchored strip center at Hwy. 42 near River Rd. offers a large familiar Chinese selection that also includes Vietnamese, Thai and Japanese dishes, and a good vegetarian selection. $$ LDf LING LING 10476 Shelbyville Rd., 245-2100. Modern and efficient in its East End shopping center location, Ling Ling is a cut above fast-food Chinese; better yet, it adds a few Vietnamese dishes to the bill of fare. $$ L D LIU’S GARDEN 11517 Shelbyville Rd., 244-9898. Small but charming, with white tablecloths and soft Chinese music, family-run Liu’s gains our approval with fresh, competent cookery and courteous, friendly service that makes you feel like you’re visiting a Chinese family at their home. $$ L D NEW CHINA 231 Blankenbaker Pkwy., 254-9299. $ L D ONION RESTAURANT TEA HOUSE 4211 Charlestown Rd., New Albany IN, 981-0188. Masterful Chinese and Japanese cuisine (including magnificent hotpots, donburi dishes, and wooden-bucket steamed rice) set this airy restaurant apart from the horde of other Asian spots. $ L D f ORIENTAL CAFÉ 3360 Hikes Ln., 451-0077. $ L D ORIENTAL HOUSE 4302 Shelbyville Rd., 897-1017. New owners continue the tradition at this long-standing St. Matthews restaurant, featuring both traditional ChineseAmerican and now, authentic Cantonese, menus. $ L D
p
ORIENTAL STAR 4212 Bishop Ln., 452-9898. A longtime area favorite in this heavy traffic lunch area. This establishment is quite good with Lo Mein Noodles, and Sweet and Sour Chicken. $ L D PANDA CHINA 9543 U.S. 42., 228-6400. $ L D PANDA EXPRESS 1075 Veterans Pkwy., Clarksville IN 288-0774, 1232 S. Hurstbourne Pkwy., 326-8430, 13311 Shelbyville Rd., 489-3980, 10600 Westport Rd.,
PEKING CITY EXPRESS 4000 Dutchmans Ln., 8910388. A lot of familiar items on the menu here, but those in the know ask for a Chinese menu, and order the dumplings or the xiao long bao (steam bun with meat filling). Dishes are handsomely presented, and servings are large. $$ L D QUICK WOK 801 W. Broadway, 584-6519. $ L D RED SUN CHINESE RESTAURANT 3437 Breckinridge Ln., 499-7788. $ L D RICE BOX 6810 Southside Dr., 380-2209. This typical Chinese hot table provides South End residents with the kind of Chinese food you would expect at budget prices. $LD SICHUAN GARDEN 9850 Linn Station Rd., 426-6767. Another Asian restaurant that has stood the test of time, Sichuan Garden offers high-end Chinatown style and well-made dishes, plus a few Thai specialties to spice up the bill of fare. $ L D TEA STATION CHINESE BISTRO 9422 Norton Commons Blvd., 423-1202. This comfortable, sit-down Chinese restaurant has a large and eclectic menu, with lots of spicy dishes and daily double shot specials at the inviting bar. Now offering delivery to Norton Commons and adjacent suburbia. $$ L D hp WEI WEI CHINESE EXPRESS 526 S. Fifth St., 889-0827. $LD YANG KEE NOODLE 7900 Shelbyville Rd. (Oxmoor Center), 426-0800, 13301 Shelbyville Rd., 245-9264, 1004 Bardstown Rd., 791-9600. This locally owned and operated colorful and stylish fast-casual restaurant now has three locations spread across the county. The menus offer an intriguing array of appealing noodle and rice dishes from all over Asia with fast-food efficiency and prices happily matched by sit-down restaurant quality and style. $ L D f YEN CHING 1850 S. Hurstbourne Pkwy., 491-3581. $ L D YOKI BUFFET 1700 Alliant Ave., 267-2277. A Chinese food-oriented buffet, with sushi as well, offers more options near the Jeffersontown Industrial Park along the Blankenbaker Rd. corridor. $$ L D YOU-CARRYOUT-A 827 Eastern Blvd., Clarksville IN, 282-8881, 621 S. Indiana Ave., Sellersburg IN, 2461788. $ L D YUMMY CHINA 6445 Bardstown Rd., 231-0393. $ L D h
ARATA SUSHI 9207 U.S. 42, 409-4880. Arata is a dedicated sushi place, with only a few items that fall outside of the maki, nigri and sashimi offerings. The elegant modern interior, and the commitment to the freshest ingredients have been drawing in fans from beyond the East End. $$ L D p ASAHI JAPANESE 3701 Lexington Rd., 895-1130. This small room in St. Matthews houses this neighborhood sushi spot where award-winning Chef Yong Bong Tak, formerly of Osaka, works his magic at the sushi bar. $ L D
h = Late Night p = Full Bar f = Outdoor Dining e = Live Music
CHOI’S ASIAN FOOD MARKET 607 Lyndon Ln., 4264441. This suburban Asian grocery now serves hot table fare to enjoy while shopping. $ L D DRAGON KING’S DAUGHTER 1126 Bardstown Rd., 632-2444, 129 W. Market St., New Albany IN, 7258600. Owner Toki Masubuchi’s eclectic and somewhat funky menu builds on traditional Japanese ingredients with unexpected twists: pizza topped with sashimi, and tacos filled with avocado tempura. $ L D hpf FUJI ASIAN BISTRO 6801 Dixie Hwy., 937-0488. $$LD p FUJI JAPANESE STEAKHOUSE 3576 Springhurst Blvd., 339-1978. Part of the fun of sitting at the sushi bar is that you get to watch the chef at work. Put in your order, then sit back and sip your tea while the artist creates edible delights. This suburban sushi bar does the job well. $$ L D hp GINZA ASIAN BISTRO 9420 Shelbyville Rd., 749-8878. A one-stop Asian restaurant. Choose to eat from the Chinese, Japanese or Thai kitchen, or sidle up to the sushi bar for all manner of vegetarian or fish-focused rolls, or sushi combos that include miso soup and salad. A la carte sushi entrées too. $$ L D hp HEART & SOY 1216 Bardstown Rd., 452-6678. To the left is Roots, a sit-down restaurant. To the right is Heart & Soy, serving vegetarian “street food,” and entertaining passers-by with a glass-walled tofu-making room. Stateof-the-art equipment from Taiwan transforms organic soy beans from Ohio into soy milk and then coagulates and presses it into tofu as you watch. $ L D HIKO A MON SUSHI BAR 1115 Herr Ln., 365-1651, 416 W. Muhammad Ali Blvd., 625-3090. Japanese-trained chef Norihiko Nakanashi brings his skills to this sushi bar and Japanese grill in Westport Village. In addition to fine dining at the bar or in traditional Japanese dining rooms, Hiko A Mon offers sushi-grade fish from a small fish market. A second location takes over the downtown space from the former Caviar. $$$ L D hp IKEBANA 2901 Brownsboro Rd., 384-7284. This Crescent Hill space, site of the original Shariat’s and later Red Pepper Chinese, has been vacant for a while, but is now serving a range of Japanese fare, from hibachi grilled items to yakitori to a wide range of sushi rolls, including vegetarian options and sweet dessert rolls. $$ L D p KAI LANA SUSHI 6435 Bardstown Rd., 614-7244. Fern Creek gets its own sushi bar, with generous rolls priced competitively — nothing over $12. Four levels of 13piece, mix and match lunch specials, as well as rice, noodles and salads. $$ L D h KANSAI JAPANESE STEAKHOUSE 1370 Veterans Pkwy., Clarksville IN, 218-9538, 1850 S. Hurstbourne Pkwy., 618-1870. Traditional Japanese dishes and sushi are available here, but like most Japanese Steakhouses, choose the grill tables with their slice-and-dice Japanese chef show for maximum entertainment. $$$ L D hp KOBE STEAKHOUSE 301 S. Indiana Ave., Jeffersonville IN, 280-8500. Southern Indiana’s first serious Japanese restaurant has been drawing crowds with its exceptional sushi bar, with skilled and friendly chefs who can be relied on to fashion fresh and tasty bites that are just about certain to please. $$$ L D p MASA JAPANESE 12336 Shelbyville Rd., 409-5040. Middletown, too, joins in the sushi expansion. Open for lunch and dinner, the standard menu is bolstered by daily chef’s specials. Lunch specials include the Japadawg, a hot dog with Japanese toppings, a range of teriyaki choices and ramen noodles, Japanese style. $$ L Dh MT. FUJI 309 Cardinal Blvd., 637-5887. The quick-eating strip on the north side of U of L’s campus needed a
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Japanese place to satisfy students’ sushi cravings. The menu also has tempura and Japanese noodles. $ L D p
grilled fish. A few Korean dishes such as bulgogi are on offer too. $$ L D pf
OISHII SUSHI 2810 Taylorsville Rd., 365-3474. This small, attractive and popular sushi spot serves all the popular maki and nigri near Bowman Field. $$ L D h
TOGO SUSHI 700 Lyndon Ln., 883-0666. ToGo offers primarily drive-thru sushi-to-go, but it does have a fiveseat bar and three two-top tables inside. Owner Chet Gurun also owns Samurai Sushi & Hibachi in Middletown and is also part owner of Oishii Sushi near Bowman Field. If sushi isn’t your thing, there are items like fried oysters, fried calamari and shrimp tempura, as well as some vegetarian options. $$ L D
OSAKA SUSHI BAR 2039 Frankfort Ave., 894-9501, 426 W. Market St., 588-8899. This long-standing Clifton favorite also has a second location downtown, serving up sushi and other Japanese dishes in a bright and cheery environment to a loyal clientele. $$ L D POKEHANA 436 W. Market St., 996-7994. Poke, an increasingly popular Hawaiian raw fish salad, is given a fast-casual Asian fusion twist here in the space that had been Chop Chop Salads. Choose your combination of protein and vegetables and toppings such as ginger, jalapeno and seaweed salad. Also fried rice, bibimbab and noodle-bab, made with sweet potato noodles.$$ L
TOKYO JAPANESE RESTAURANT 2415 Lime Kiln Ln., 339-7171. It’s appealing, pleasant in atmosphere and friendly in service, and most important, this East End sushi bar serves excellent Japanese treats, prepared with care and flair from high-quality, impeccably fresh ingredients. $$ L D
RAMEN INOCHI 2009 Highland Ave., 785-4199. Coowners Jonathan Chiu and Jonathan Ham have extensive restaurant backgrounds — Chui’s parents own the historic Oriental House — and the confidence to make a go of a location that has seen lots of turnover. The short menu offers ramen bowls and appetizers such as gyoza, edamame and pork belly buns. $$ D hpf
LEE’S KOREAN RESTAURANT 1941 Bishop Ln., 4569714. This little spot has been a secret since the ’70s, and it just keeps on going. Walk into what looks like a diner in an office building, but push past the counter to the back room, where you’ll find generous heaps of really authentic Korean food for next to nothing. $$ L D h RICE BOWL 3114 Grant Line Rd., New Albany IN, 5906786. Rice Bowl is another addition to the restaurant row area near the IUS campus. It serves Korean and Asian dishes. You will find clay pot bibimbap, chicken curry rice, several varieties of ramen. $$ L D
SAKE BLUE JAPANESE BISTRO 9326 Cedar Center Way, 708-1500. This Fern Creek restaurant brings the “full-service” Japanese restaurant experience to the southeast part of Louisville Metro. Look for hibachi grill tables and a sushi bar, along with a traditional dining room and cocktail bar. $$ L D hp
SARANG 1908 Eastern Pkwy., 709-4282. The store on the Eastern Parkway side of the Schuster Building most recently was a Ce Fiori yogurt shop, but it now serves Korean food such as bibimbap, mandoo, ramen and dakkangjung. Bubble tea is back, too. $ L D
SAKURA BLUE 4600 Shelbyville Rd., 897-3600. Located in elegant, upscale quarters in a St. Matthews shopping center, Sakura Blue ranks among the city’s top sushi bars. $$ L D h
MAI’S THAI RESTAURANT 1411 E. Tenth St., Jeffersonville IN, 282-0198. With a broad range of well-prepared and authentic Thai dishes, Mai’s is the eatery to beat among the metro area’s Thai restaurants. For both authenticity and quality, it’s right up there with the top Thai places in New York, San Francisco and Seattle. $ L D
SAMURAI 12905 Shelbyville Rd., 253-0036. Middletown gets some artistic sushi, as well as hibachi-grilled steak and seafood. Teppan-style (food cooked on an iron griddle) lunch and dinner entrees are a specialty. $$ L Dp
SHOGUN JAPANESE STEAK HOUSE 9026 Taylorsville Rd., 499-5700, 4110 Hampton Lake Way, 394-0123. Shogun’s decor is attractive, and quality food and service make it a pleasant dining destination. It’s unthreatening enough to appeal to those who find exotic cuisine “challenging,” but good enough to satisfy just about anyone who craves a Japanese dinner or a bite of sushi. $$$ L D hp STAR SUSHI 2781 Jefferson Centre Way, Jeffersonville IN, 725-8444. Jeffersonville joins the sushi craze with its own source of yellowtail rolls, sashimi and nigiri, which is drawing fans for the freshness and flavor of its offerings, and its very fair price point. $$ L D SUSHI MASTER 9415 Norton Commons Blvd., 8905157. Quickly replacing the suburban location of Wild Ginger, this traditional Japanese restaurant offers sashimi, classic sushi rolls, noodle dishes such as udon and cold soba and entrees such as teriyaki chicken, and
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KIM & BAB 3012 Charlestown Crossing Way, New Albany IN, 725-9844. This little Korean restaurant is getting rave notices from locals who love the mandu (dumplings), japchae (a noodle dish), galbi (short ribs) and dak-kangjung (fried marinated boneless chicken in a spicy sweet and sour sauce). More familiar things like bulgogi and fried rice too. $$ L D KOREANA II 5009 Preston Hwy., 968-9686. One of the city’s few restaurants devoted entirely to authentic Korean fare, Koreana is worth a special trip for this ethnic cuisine that offers a hearty, spicy alternative to the more familiar Chinese. $$ L D
ROOTS 1216 Bardstown Rd., 452-6688. Veteran restaurateur Coco Tran looks to seduce the vegan/ vegetarian world of the Highlands with this crisp, elegant room. Eat at tables in the front, enjoy smoothies and tea at the bar, or snuggle down in a Japanese pit table in the back. Choose from an international selection of small plates. $ L D
SAPPORO JAPANESE GRILL & SUSHI 1706 Bardstown Rd., 479-5550. The remodeled Highlands location has an expanded kitchen, new sushi bar and new fixtures, giving trendy, glitzy Sapporo new bona fides as one of the city’s top spots for sushi and Japanese fare. $$$ L D hp
CHARIM KOREAN RESTAURANT 4123 Oechsli Ave., 290-8900. “Charim” can be rendered as “the table is set.” In this case with home-style Korean food, including nokdu jeon, a pancake with mung beans and kim chee — house-made kim chee at that. This modest St. Matthews place quickly became a hit, especially for the banchan, the assortment of sides that come with each entrée. $ L D
SALA THAI 8125 Bardstown Rd., 231-1992, 10403 Glenmary Farm Dr., 493-3944. This entry on the growing list of Thai restaurants is gaining fans, partly because it is vegetarian- and vegan-friendly. $$ L D TOMO JAPANESE RESTAURANT 4317 Charlestown Rd., New Albany IN, 941-0200. This Japanese hibachi steak house offers a good show of knife skills and tableside grilling, as well as sushi. Patrons seem to admire the oversize sushi rolls, the salads with ginger dressing, and the grilled chicken and scallops. $$ L D p TSUBAKI SUSHI & BAR 13823 English Villa Dr., 2448896. A new addition to Jasmine, many people’s favorite Chinese restaurant in town. Look for both raw and cooked two-piece nigiri and three-piece Sashimi, a variety of vegetable rolls and deep fried rolls, and special rolls almost beyond counting. $$ L D p WILD GINGER SUSHI & FUSION 1700 Bardstown Rd., 384-9252. This Highlands sushi and Asian fusion spot has a sushi bar up front, and a pan-Asian menu in the back dining room. Entrees include standard Japanese entrées such as teriyuaki chicken, Japanese curry, and soba and udon noodle dishes. $$ L D hp
SIMPLY THAI 323 Wallace Ave., 899-9670, 12003 Shelbyville Rd, 690-8344. Owner Mahn Saing and his wife, a classically trained Thai chef, are pleasing diners in St. Matthews and Middletown. Their menu of traditional Thai dishes, well-made sushi and a few upscale Thaistyle “fusion” dinner items use many ingredients from their small home garden. $$ L D f TAN THAI RESTAURANT 4510 Charlestown Rd., New Albany IN, 948-2012. It’s in a strip mall, but the folks who run Tan Thai create a distinctive atmosphere by hanging sheer white scrims that divvy the room up into serene little chambers. The menu of Thai specialties is small — just a dozen or so entrées — but nicely executed and beautifully presented. $ L D THAI CAFÉ 2226 Holiday Manor Center, 425-4815. You’ll find this small café tucked into a corner of the “Holiday Manor Walk.” Owner Chavantee Snow and her family offer a small but well-prepared selection of authentic Thai dishes at very reasonable prices. $ L D f
RED = Advertiser B = Breakfast Br = Brunch L = Lunch D = Dinner
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THAI NOODLES 5800 Preston Hwy., 961-9018. The menu covers Thai standards like pad Thai and curries, with some interesting variations, including several duck items, such as Bangkok duck and pineapple curry duck. Noodle dishes range from flat and thin egg noodle to bean thread and rice noodle. $ L D TIME 4 THAI 2206 Frankfort Ave., 996-7899. The elegantly redone interior is matched by some unusually elegant Thai dishes, such as the volcano Cornish hen, a whole bird, marinated with Thai herbs and spicy chili sauce, which is flambéed at the table. All dishes are cooked to order, so choose your spice level. $$ L D p
Á-CHÂU RESTAURANT 5103 S. Third St., 364-4262. This Beechmont arrival (pronounced “Ah Chow”), proclaims “Vietnamese Street Food” in a banner over the front door of what long was Thornberry’s Deli. The menu includes noodles and soups, Vietnamese egg rolls, bánh mi, curry dishes, fresh coconut or sugar cane juice, sweet Thai iced tea and hot or cold Vietnamese coffee. $$ LD ANNIE CAFE 308 W. Woodlawn Ave., 363-4847. Annie Cafe ranks not just as one of the better Vietnamese restaurants, but one the city’s best of any variety, particularly when value and price are taken into account. Authentic Vietnamese food is made with care and served with pride. $ L D
new enterprise from the owners of the now-defunct Four Sisters restaurant. Look for authentic Pho Bac (Northern style Vietnamese pho), crepes and bánh mi sandwiches. $LD PHO BA LUU 1019 E. Main St., 384-6822. This Butchertown restaurant focuses on Vietnamese street food such as pho, the classic noodle soup, and banh mi sandwiches. The very cool repurposed space was once a welding shop; its large open spaces and high ceilings make for an elegant place to sip sweet iced coffee or munch on an Imperial roll or tuck into a rice or noodle bowl. Fast casual service at lunch; after happy hour the full bar and large patio have full service. $$ L D pf PHO CAFÉ 1704 Barstown Rd., 916-2129. Local restaurant veteran Tuan Phan, who worked at Asiatique for 18 years along with a stint at Dish on Market, is serving Vietnamese-style home cooking. There is pho, of course, the signature noodle soup, as well as other noodle and rice dishes, banh mi sandwiches and a small selection of stir-fries. $$ L D h VIETNAM KITCHEN 5339 Mitscher Ave., 363-5154. This little South End storefront is well worth seeking out. The chef goes beyond the ordinary, preparing authentic Vietnamese dishes of unusual subtlety and flavor. We have yet to be disappointed with the quality of the food or service. $ L D h
to take home or dump on the paper-covered tables to eat as it should be eaten. Other seafood dishes available plus Cajun items, like gumbo and crawfish etoufée. $$$ L D
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CARIBBEAN CAFÉ 317 W. Woodlawn Ave., 434-7711. The diverse Woodlawn neighborhood welcomes the area’s first Haitian restaurant. The boldly-painted exterior is decorated with cool Haitian folk art; the menu offers generous portions of jerk chicken, fried red snapper, goat, and hearty sides of rice, beans and plantains. $ L D h EL SABOR DE CUBA 7200 Preston Hwy., 618-2181. The flavors of Cuba can be found here on an ambitious menu of appetizers (tamales, croquetas and tostones), pizzas (including those topped with tuna or shrimp), Cubano (and other) sandwiches, and chicken, beef, HABANA BLUES TAPAS RESTAURANT 320 Pearl St., New Albany IN, 944-9760. Owner Leo Lopez has rebooted his restaurant concept in a former bank (the safe is still there, behind the bar) and installed in the front of the restaurant is a recreation of the raft he built to emigrate from Castro’s Cuba when he was 18. Cubanstyle tapas on the menu, also a half-dozen bocaditos (sandwiches) and a few dinner dishes such as paella Valenciana and arroz con pollo. Live music most nights — tango, flamenco and salsa. $$ L D pfe
CAFÉ MIMOSA 1543 Bardstown Rd., 459-1259. Owner Phat Le, serving his Vietnamese, Chinese and pan-Asian dishes to happy regulars, might finally wean Louisvillians from referring to his building as the former Lentini’s. $ L D hp
BOUDREAUX’S CAJUN COOKING 1816 Shelbyville Rd. Inside the tiny Boudreaux's New Orleans Style Sno-Balls shack in Middletown, you can now find take-out only New Orleans style spicy gumbo (lunch only). Eat on the patio, or take home to reheat for supper. $ L f
HAVANA BAKERY CAFÉ 5510 Fern Valley Rd., 5093410. This Cuban spot offers sweets and savories: tres leches cake, coquitos (coconut-caramel rolls) and flan; sandwiches or meat and fish combos (ropa vieja, albondigas, pechuga de pollo). $$ L D
CAFÉ THUY VAN 5600 National Turnpike, 366-6959. A bit off the beaten track, this South End spot is true, authentic Vietnamese. Friendly service overcomes any language barrier, and prices are hard to beat. Don’t miss the banh mi, traditional Vietnamese sandwiches. $ L D
COUVILLION 1318 McHenry St., 365-1813. The name of Chef Paul Skulas’s Germantown restaurant, refers to the rich Cajun-style tomato-based roux broth that is the basis of his signature catfish dish. The menu features traditional Southern flavors and cooking styles of Mississippi and Louisiana. $$$ L D pf
HAVANA RUMBA 4115 Oechsli Ave., 897-1959, 12003 Shelbyville Rd., 244-5375. A true taste of Old Havana can be found at both locations of this consistently busy Cuban restaurant. Bountiful servings of Cuban fare as good as any in Key West or Miami, not to mention a hopping mojito bar, have earned Havana Rumba a place on our short list of local favorites. $$ L D p f
CHIK'N & MI 2319 Brownsboro Rd., 890-5731. Fried chicken meets Asian noodles in the lower Brownsboro space that has seen lots of other ethnic choices. The menu starts with fried chicken tossed in sauces such as sweet soy, hot, extra hot, and peppercorn ranch. Starters include assorted pickles, salads, fried calamari, and pork belly steam buns. Also pho and ramen dishes and shareable sides: fries, bok choy and kimchi mac and cheese. $$ Br D p EATZ VIETNAMESE RESTAURANT 974 Barret Ave., 785-4550. Another newcomer to the string of shotgun houses along Barret that provide a lead-in to the Paris Pointe development. Pho and Bahn mi sandwiches, of course, but also other noodle dishes, a bento box and crispy tofu in chili sauce. $$ L D pf LA QUE 1019 Bardstown Rd., 238-3981. La Que provides the lower Highlands with a dependable, economical Vietnamese menu that includes some dishes from other Asian cuisines. $$ L D hf LEMONGRASS RESTAURANT 11606 Shelbyville Rd., 244-7110, 2956 Richland Ave., 614-7448. Lemongrass Café offers an appealing blend of Vietnamese, Thai and Chinese fare in a simple setting that transcends an obviously low budget with style and grace. $ L D h NAMNAM CAFÉ 318 Wallace Ave., 891-8859. This small St. Matthews Vietnamese restaurant has gained many enthusiastic fans who flock there for the pho, the banh mi and other authentic Vietnamese dishes. $ L D f NGON APPÉTIT 1991 Brownsboro Rd., 822-3377. "Ngon" means delicious in Vietnamese, and the name reflects the French-Vietnamese culinary scope of this
FLAVOUR 1767 Bardstown Rd., 409-6968. This Highlands space that was Asiatique has been quickly appropriated for Flavour, which features Caribbean, Creole and Southern cuisine. The menu ranges from conch fritters and Caribbean-spiced chicken pattie to fried catfish and ribs to crawfish etouffée, jerk chicken and Trinidadian oxtail stew. J. GUMBO’S 8603 Citadel Way, 493-4720, 103 Quartermaster Crt., Jeffersonville IN, 282-7823, 1616 Grinstead Dr., 873-5006, 2109 Frankfort Ave., 8964046. Former jockey Billy Fox has come full circle with his chain of popular quick-service Cajun restaurants — his most recent outlet is in the little house near Bardstown Rd., where it all began. Among the hearty, affordable dishes that have made J. Gumbo’s a go-to spot is the drunken chicken, still a favorite. $ B L D f SEAFOOD LADY 105 W. Oak St., 210-9381, 3207 Fern Valley Rd., 907-5251. It began as a food truck, but owner Nichelle Thurston has expanded into two stores. The lure here is fresh fish, shrimp and crab legs brought up from the Gulf Coast, prepared with Cajun spices, and served simply and relatively cheaply. $$ L D f SELENA’S AT WILLOW LAKE TAVERN 10609 LaGrange Rd., 245-9004. This Cajun/Creole place in a renovated Anchorage roadhouse continues to find fans. Shrimp or fish with Manale sauce is a tribute to Pascal Manale’s in New Orleans. $$ Br L D hpf STORMING CRAB 1360 Veterans Pkwy., Clarksville IN, 590-3773. Seafood boil combos are the draw here, served at market price and by the pound. Several flavors (crab house Cajun, garlic butter or plain) and spice levels
h = Late Night p = Full Bar f = Outdoor Dining e = Live Music
HAVANA RUMBA & TAPAS BAR 2210 Bardstown Rd., 749-4600. The Havana Rumba family brings Cuban food to the Douglass Loop, and adds a large selection of Spanish tapas as well. Fans have also spoken reverently of the mojitos and other cocktails in the stylish bar. $ L D hpfe HAVANA SALSA CUBAN CUISINE 9909 Taylorsville Rd., 290-8133. Taking over a former Señor Iguanas site, this Cuban spot offers sandwiches, tamales, ceviche, and dinner dishes such as vaca frita, camarones al ajillo, masas de lechon and bistec palomilla. $ L D hpf MI SUEÑO 3425 Bardstown Rd., 709-4526, 4214 Bishop Ln., 458-1050. This honest little bodega and hot table restaurant serving Latin groceries and a variety of Cubancentric Latin dishes was, as the name translates, the owner’s dream. It was a successful dream, in that there are now two locations, both offering solid ethnic fare at affordable big-city ethnic eatery prices. $ B L D NAILA’S CARIBBEAN 1370 Veterans Pkwy., Jeffersonville, IN 725-0399. This little place, tucked behind Storming Crab, serves island fare like jerk wings with plantain chips, as well as Indian-inspired items like curries, and when available Trini fried whole fish. $$ L D ROOF TOP GRILL 708 Louis Coleman Jr. Dr., 785-4069, 414 W. Oak St., 618-2287. This West End Jamaican restaurant serves the native cuisine of owner Courtney Johnson. Look for jerk chicken, curry with chicken, turkey, goat and rib tips, along with Kentucky favorites like fried catfish, barbecue and beef patties. The newly-
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opened second location in Old Louisville has a full bar that serves Jamaican beer and white rum among the drinks. $ L D
BISTRO LE RELAIS 2817 Taylorsville Rd. (Bowman Field), 451-9020. This art deco spot makes stylish use of an historic 1920s airport building to present elegant modern French cuisine. Owner Anthony Dike’s refocus of the restaurant around a bistro menu continues its popularity. $$$$ D pfe BRASSERIE PROVENCE 150 N. Hurstbourne Pkwy., 883-3153. This Provençal-style brasserie serves classical and Southern French specialties, the comfort food enjoyed by owner Guy Genoud in his childhood home of Cannes, France. Dine like the French do on fish and seafood, a variety of meat and fowl, a daily "plat du jour", French cheese and charcuterie, specialty cocktails, draft beer and a large selection of French wine. $$$ L D pf
EIDERDOWN 983 Goss Ave., 290-2390. The popular Germantown restaurant has re-defined itself as a neighborhood meeting place with an imaginative menu of freshly-made German and American dishes. The menu includes a variety of house-made sausages, schnitzel, rouladen, spätzle and the most extensive German beer selection in town. $$ L D h GASTHAUS 4812 Brownsboro Center, 899-7177. Michael and Annemarie Greipel came here with their five kids in 1993, straight from North Rhine-Westphalia to St. Matthews. Tiny lights twinkle from strands of fake red geraniums. But the hearty German fare — schnitzels, sauerbraten and rouladen with red cabbage and dumplings — is the real thing. $$$ D
IRISH ROVER 2319 Frankfort Ave., 899-3544. Owner Michael Reidy is the Irish rover, having come to the U.S. from County Clare in 1984. His saloon is as smooth as Guinness, as warm as fish and chips, as genuine as Scotch eggs. Serving classic Irish fare. $ Br L D pf MOLLY MALONE’S 933 Baxter Ave., 473-1222, 3900 Shelbyville Rd., 882-2222. A carefully constructed replica of a modern urban Irish pub, Molly Malone’s, a worthy addition to the city’s eating and drinking scene, has added a second, suburban location. Both are as authentically Irish as the Wearin’ o’ the Green. $$ L D
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MORE SHENANIGAN’S 4521 Bardstown Rd., 493-3585. $ L D hpfe O'CONNELL'S IRISH PUB 5520 Fern Valley Rd., 9640040. If you are in the mood for an Irish Car Bomb, this is the place. Guinness, too, karaoke nights and a satisfying selection of bar food. $ L D hpe O’SHEA’S TRADITIONAL IRISH PUB 956 Baxter Ave., 589-7373. The O’Shea family has been operating an Irish pub since the early 1900s. Today they have one of the most popular pubs on the entire Bardstown-Baxter corridor. Diners of all ages like its burgers, flat breads, sandwiches and fish and chips. When music fills the rooms, it’s great to be Irish, even if you’re not. $$ L D
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PATRICK O’SHEA’S 123 W. Main St., 708-2488. This downtown Irish bar was one of the first to open in the Whiskey Row complex. Crowds have been elbowing in for upscale Irish-inflected bar food and plenty of sports talk. $$ L D hpfe
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SHENANIGAN’S IRISH GRILL 1611 Norris Pl., 4543919. Not just a neighborhood tavern (although it’s a fine neighborhood tavern), Irish-accented Shenanigan’s goes an extra step with an estimable selection of memorable burgers. $ L D hpfe
ADRIENNE’S ITALIAN RESTAURANT 129 W. Court Ave., Jeffersonville IN, 282-2665. A part of the dining renaissance on the sunny side of Louisville, Adrienne’s has been pleasing Indiana diners with home-style Italian dishes. The owners also operate Adrienne’s Bakery in Jeffersonville. $$ L D AMICI´ 316 W. Ormsby Ave., 637-3167. Satisfying traditional Tuscan dishes are served in this interesting — and supposedly haunted — Old Louisville building. Dine inside or on the romantic (and pet-friendly) patio on a lovely summer evening. There’s no extra charge if the ghosts want to share your penne alla Lorenzo or Valpolicella. Later in the spring, a coffee shop is to be added. $$ L D pf ANSELMO’S ITALIAN BISTRO 1511 Bardstown Rd., 749-0444. Highland residents hankering for simple, traditional, filling Italian dishes can find just that in this Italian bistro. The menu offers what one would expect: pizza, pastas, lasagna — at reasonable prices. $$ L D hp AT THE ITALIAN TABLE 2359 Frankfort Ave., 8830211. Chef Gina Stipo has a real osteria in her Crescent Hill house, serving dinners Wednesday through Saturday at two communal dining tables, imported from her former digs in Italy. Book now for later in the spring – both her dinners and Tuesday night hands-on cooking classes fill up fast. $$$ D BAR VETTI 800 S. Fourth St., 883-3331. Ryan Rogers (Feast BBQ, Royals Hot Chicken) and Executive Chef Andrew McCabe have made bar Vetti, in the renovated 800 Building (now 800 City Club Apartments), a musttry spot for their classic Italian cooking using local seasonally available produce and simple preparations. $$ B L D hpf BELLA ROMA AUTHENTIC ITALIAN RESTAURANT 134 E. Market St., New Albany IN, 725-9495. Bella Roma adds classic Italian-American choices in a pleasant environment in the midst of New Albany’s growing restaurant row. $$$ L D f BISTRO 42 6021 Timber Ridge Dr., 632-2552. Another entry in the dining choices at Prospect Village shopping center. This little family-run place, serving pasta, sandwiches and Italian and American dishes is proud of its 5-cheese 3-meat Bistro lasagna and their 3-hour honeybaked ham, offered at an attractive price. $$ L D hpfe BUCA DI BEPPO 2051 S. Hurstbourne Pkwy., 493-2426. Buca di Beppo’s recipe has all the necessary ingredients: huge portions of excellent food served with flair and the Buca scene is fun, a conscious parody of the exuberant decor of family Italian-American restaurants of the 1950s. $$ L D hp CARRABBA’S ITALIAN GRILL 617 S. Hurstbourne Pkwy., 412-2218. Not your ordinary suburban shopping-center franchise eatery. This place dramatically exceeds expectations. From warmed bread dishes with quality olive oil to first-rate Italian-American fare at reasonable prices. $$$ L D hpf CIAO 1201 Payne St., 690-3532. A crisp modern dining space with a menu that is a blend of familiar ItalianAmerican family cuisine and Northern Italian dishes. Creative takes on Italian regional cuisine include salmon saltimbocca, roast chicken with lemon risotto and eggplant rollini. Unusual pizzas are topped with mushroom and truffle, shrimp scampi and butternut
squash. Flavors of monkey bread, a popular appetizer, vary daily. $$ L D hpf COME BACK INN 909 Swan St., 627-1777, 415 Spring St., Jeffersonville IN, 285-1777. With both locations being in urban neighborhoods, Come Back Inn looks pretty much like any other neighborhood saloon. But unlike other neighborhood saloons, these house a family Italian spot that wouldn’t be out of place in Chicago or Brooklyn. $$ L D p DIFABIO’S CASAPELA ITALIAN RESTAURANT 2311 Frankfort Ave., 891-0411. Reminiscent of a menu that harks back to the red-checked tablecloth and Chianti bottle era of Italian restaurants. Look for baked stuffed mushrooms and toasted ravioli, veal parmesan and chicken piccata, and your choice of pastas with your choice of sauce. $$ D f GRASSA GRAMMA 2210 Holiday Manor Ctr., 333-9595. Kevin Grangier’s newest dining idea is his take on familiar Italian food, just like your robust Italian grandmother made, only better. There’s lasagne, of course, and spaghetti and meatballs, ravioli and gnocchi and several other pastas, but prime beef filet with Gorgonzola sauce, veal scallopini, whole roasted branzino, and pizza, too. $$$$ Br L D p MARTINI ITALIAN BISTRO 4021 Summit Plaza Dr. 3949797. Now locally owned, Martini’s continues to serve hearty, well-fashioned Italian entrées, pastas and pizzas, a comfortable approximation of a Tuscan trattoria. An open kitchen with wood-fired oven gives a peek at the culinary goings-on. $$$ Br L D hpf MERCATO ITALIANO 10640 Meeting St., 690-3200. This Italian market and upscale casual restaurant in Norton Commons is under new ownership. Chef/owner Peter Pagano prepares lunch, brunch and dinner. Customers can buy cheeses, bread, charcuterie, sauces, packaged pastas and prepared meals for take-out in the market section. $$ Br L D p MILANTONI ITALIAN RESTAURANT 1600 S. Hurstbourne Pkwy., 742-8210. This East End restaurant serves up all you would want in a casual Italian eatery: mozzarella sticks and calamari; subs and Philly cheesesteaks; pizzas and calzones; and a dozen or so different pastas. $$ L D p OLD SPAGHETTI FACTORY 235 W. Market St., 5811070. One of the original ventures of this national firm. Bright and noisy, it offers well-made if basic Italian family fare and dishes it out for surprisingly low prices. $$ L D hp THE OLIVE GARDEN 1320 Hurstbourne Pkwy., 3397190, 9730 Von Allmen Ct., 425-3607, 4805 Outer Loop, 968-2978, 1230 Veterans Pkwy., Clarksville IN, 218-8304. The top property of the Darden chain, Olive Garden now operates more than 500 properties and bills itself as the leading Italian restaurant in the casual dining industry. Hearty pastas of all shapes and sauces, appetizers and combo platters all carry the Italian theme. $$ L D hp PESTO’S ITALIAN RESTAURANT 566 S. Fifth St., 5840567. Offices for blocks around empty into this busting Italian eatery for weekday lunches featuring hearty platters of lasagna, zesty salads, red wine and iced tea. On Saturdays, the kitchen switches over to a special Persian menu. $$ L D PORCINI 2730 Frankfort Ave., 894-8686. This anchor trattoria of the Crescent Hill dining scene has been serving up risotto, ossobuco and bistecca since . 1992. Start with fried artichokes, a Roman specialty. Opt for the grilled Romaine salad, then the gnocchi with spicy sausage. The grilled veal chop is a fine choice, and finish with tiramisu. $$$ L D hpfe
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ROC RESTAURANT 1327 Bardstown Rd., 459-7878. New York City chef/restaurateur Rocco Cadolini has transformed a Highlands building into an elegant upscale restaurant, with a handsome pergola in the front garden. The first floor has a large bar and casual dining, and upstairs sees a more formal white tablecloth space with several private dining rooms. Here you will find authentic Italian food, served with flair. Now open for lunch and the “disco brunches” are becoming legendary. $$$ Br L D hpf ROMANO’S MACARONI GRILL 401 S. Hurstbourne Pkwy., 423-9220. The Italian-style menu at this casual, Dallas-based family chain includes appetizers, salads, pastas, veal and desserts. Chefs entertain while creating wood-fired pizzas. $$ L D hp SARINO 1030 Goss Ave., 822-3777. Owners and brothers, Carmelo and Michael Gabriele, the next generation of the noted Gabriele family (owners of the highly revered Vincenzo’s), have taken over the short-lived Goss Ave. Pub space for their casual, authentic Italian restaurant that emphasizes fresh pasta and Neapolitan pizza, something Germantown had been lacking. The menu also features Sicilian street fare, Italian cheeses paired with charcuterie, and traditional entrees. $$ D hp SILVIO’S ITALIAN RESTAURANT 104 Fairfax Ave., 883-6369. Owned by one of the Melillo family, fondly remembered for their NuLu retaurant before NuLu became popular, this St. Matthews spot evokes the classic New Jersey style Italian restaurants of the “Big Night” era: baked pasta dishes, cheese-stuffed rice balls, pasta fagiole, and eggplant Parmesan. $$ L D hp SPAGHETTI SHOP 4510 Charlestown Rd., New Albany IN, 944-5400. Baked pasta dishes, subs, salads and appetizers are prepared while you wait. $ L D
STEVE O'S ITALIAN KITCHEN 2230 Frankfort Ave. This family-oriented pizza pub and restaurant has been serving traditional Italian dishes like pizza, lasagna and chicken parmesan, subs and wings for a dozen years or so in La Grange and has now taken over the former Clifton Pizza Co. site for its second location. $$ L D
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TUSCANY ITALIAN RESTAURANT 165 Outer Loop, 363-0308. Adding an appetizing option to a stretch of the South End that hasn’t been over-served by restaurants, this good-sized storefront near New Cut Road boasts a Mexican chef who demonstrates an expert’s hand with hearty, red-sauced Italian-American fare at a price that’s right. $$ L D p VOLARE 2300 Frankfort Ave., 894-4446. Chef and coowner Josh Moore has revised his menu after an inspirational tour of Italy, and brings in fantastic whole fish for seafood specials on Fridays. His pasta extruder allows him to do things like squid ink fettuccine. Volare continues to be a top spot for suave Italian dining. Moore supplies his kitchen with vegetables he raises himself on his Taylorsville farm. $$ B Br L D hpf
ARTESANO TAPAS VINO Y MAS 1321 Herr Ln., 7082196. Part of Fernando Martinez’s Olé Restaurant Group, Artesano firmly holds down a corner of Westport Village with casual and authentic Spanish tapas, ceviches, empanadas, and entrées from across the cuisines of Latin America. Look for beautifully done familiar dishes such as arroz con pollo, and less familiar items like salmon moruno or costililla de cerdo, a pork chop wrapped in Serrano ham. $$$ D hpfe
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MOJITO TAPAS RESTAURANT 2231 Holiday Manor Center, 425-0949. An offshoot of the popular St. Matthews Cuban restaurant Havana Rumba, Mojito quickly established its own identity as the East End spot for Spanish-inspired small plates with a global taste profile. Always crowded on weekends; no reservations, but call ahead to get high on the waiting list. $$ L D
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BOMBAY GRILL 216 N. Hurstbourne Pkwy., 425-8892. With its broad array of Indian regional specialties including the requisite lunch buffet, this spot in The Forum on Hurstbourne is winning praise for its aromatic flavors and bountiful portions. $$ L D CHAMLING KITCHEN & BAR 2249 Hikes Ln., 4512100. Another entrepreneurial immigrant family has opened Louisvillians’ taste buds to more ethnic possibilities. In the former Empress of China space, the Rai family serves standard Chinese hot table dishes, but also adds Nepalese and Indian fare. $ L D p CLAY OVEN INDIAN RESTAURANT 12567 Shelbyville Rd., 254-4363. Northern Indian cuisine with a focus on the clay oven specialties of the region, including some Nepalese dishes, like goat curry and chicken mo-mo (a kind of chicken and dumplings dish). Also selections of lamb dishes and, of course, a large vegetarian menu. $$ LD DAKSHIN SOUTH INDIAN RESTAURANT 4742 Bardstown Rd., 491-7412. This Indian restaurant has won many fans with its aromatic and spicy Southern Indian fare to the Buechel-Fern Creek neighborhood in the Eastland Shopping Center. $$ B L D p
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HIMALAYAN RESTAURANT 1578 Bardstown Rd., 7081477. Owner Teknath Niraula is Nepalese, but the menu is largely focused on northern Indian cuisine. There are samosas and pakoras, but also momo dumplings, various tandooris, saag, vindaloos and curries, and many wellspiced vegetarian dishes. $$ L D phf KASHMIR INDIAN RESTAURANT 1277 Bardstown Rd., 473-8765. One of the city’s most popular Indian restaurants, Kashmir is casual, neither posh nor expensive, and it produces an extensive menu of seemingly authentic Indian fare. $$ L D hf KATHMANDU KITCHEN AND BAR 3825 Bardstown Rd., 276-1527. Named for the capital city of Nepal, this crisp, modern place in Buechel serves Nepalese food (a sort-of fusion of Chinese and Indian cuisines). Expect dishes such as pakoras, biruanis and even chow mein, but also Nepali items such as pork sakuwo (spiced pork chunks cooked on skewers), fried mo-mo (a kind of dumpling with dipping sauce) and khasikomaasu ra bhata, an aromatic stew with curried accents. $$ L D hp SHALIMAR INDIAN RESTAURANT 1850 S. Hurstbourne Pkwy., 493-8899. Modern and sleek in appearance, modest in price, this restaurant has become the patriarch of local Indian restaurants. With a substantial lunch buffet and a full range of dinner items, it has built a loyal clientele. $$ L D SHREEJI INDIAN VEGETARIAN STREET FOOD 1986 S. Hurstbourne Pkwy., 890-4000. $$ L D h TAJ PALACE 2929 Goose Creek Rd., 423-9692. Focused on Northern Indian cuisine, the menu offers a wide range of chicken, lamb, seafood and vegetarian dishes. Spiciness can be decided by the customer. Lunch buffet and dinner menu. $$ L D f TANDOORI FUSION 4600 Chamberlain Ln., 255-2590. The former Zeggz's location has been quickly taken over by entrepreneur Purna Veer, who uses Indian vegetables grown on his Oldham County farm. Veer promises that his dishes will not be “watered down,” so be ready for uncommon spice levels. $$ B L D pf TIKKA HOUSE 3930 Chenoweth Sq., 749-4535. Tikka House, in the space that once was Majid’s, has garnered positive notice for both its lunch buffet and a la carte dinner service. Diners have praised dishes such as lamb masala with roasted coconut, Tandoori wings, fish pakora, paneer chili, several daal preparations and saag paneer. $$ L D pf
4 SEASONS RESTAURANT 8402 Hudson Ln., 749-9969. Fern Creek boasts the first Bulgarian restaurant in town. The “Mediterranean” cuisine here ranges from the familiar (gyros and kebabs) to Bulgarian specialties kebapche (grilled meat), banitsa (stuffed bread) and shopska salad with tomatoes, cukes and salty cheese. $$ L D pf AL WATAN 3713 Klondike Ln., 454-4406. Classic Arabic dishes home-cooked by friendly people in a cozy environment. That’s the recipe that makes Al Watan a destination for lovers of fine Middle Eastern fare. $ L D ALADDIN’S MEDITERRANEAN 37 Bank St., New Albany IN, 489-7969. After bringing a higher level of Middle Eastern cuisine to the still-growing dining scene in New Albany, Aladdin’s has moved to the cool new Underground Station complex. You will still find wellcrafted gyros, chicken shawarma, tabbouleh and hummus in their sleek new environs. Finish your meal with thick Turkish coffee. $ L D h CAFÉ 360 1582 Bardstown Rd., 473-8694. Highlands diners enjoy an eclectic and international menu at the
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friendly corner place, with Southern fried catfish and Indian lamb biryani in immediate juxtaposition. You can get it all, diner-style, just about 24/7. $ B L D hpf CASPIAN GRILL PERSIAN BISTRO 2716 Frankfort Ave., 290-6050. Middle Eastern food of an aboveaverage quality. Kabobs and hummus, of course, but also shirazi salad with tomatoes, cucumbers and onions in a lemony dressing, and chicken stew with pomegranate and walnuts. $ L D EAT A PITA 2286 Bardstown Rd., 473-7482. Enjoy Mediterranean-Middle Eastern favorites, as well as the addition of a few “American” sandwiches — on fresh pita, of course. $ L D THE FALAFEL HOUSE 1001 Bardstown Rd., 454-4407. This small Highlands spot is strategically situated to offer quick and affordable sustenance along the BardstownBaxter entertainment strip. Look for the usual Middle Eastern fare in a casual, quick-service setting. $$ L D
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GRAPE LEAF 2217 Frankfort Ave., 897-1774. For those in the know, the Grape Leaf has long been a destination spot, well above the generic Middle Eastern eatery nich in both ambiance and quality of food. Prices remain affordable; the food and mood justify a special trip. $$ L D f JERUSALEM KITCHEN 4413 Saint Rita Dr., 614-6465. Little Jerusalem Café has moved from the Iroquois Manor area and moderately rebranded itself. You can still find a range of Mediterranean dishes here, schwarma and fattoush, gyros and hummus and so on. $ L D LITTLE GREEK FRESH GRILL 4600 Shelbyville Rd., 690-8348. This Arkansas-based chain is now serving dolmades and spanikopita, pita sandwiches and wraps, a variety of skewers and mousaka and pastitsio. $$ L D p MAIRA MEDITERRANEAN GRILL 1907 S. Fourth St., 963-5999. Owners of the popular Safier restaurant in Theater Square have opened this U of L location, serving Middle Eastern food such as shawarma, kebab, falafel, hummus, lentil soup and baklava. $ L D f
mutabal, falafels and the gyros-like (only better) shawarma beef-on-pita sandwich? $ L D f SAM’S GYRO 3123 S. Second St., 709-4292. This hummus and kebab joint, with its tasty food and friendly service, has moved out to the South End. The menu features everything you would expect from a typical Eastern Mediterranean menu: falafel, tabouli, gyros, baklava and spanakopita. $ L D h SHIRAZ MEDITERRANEAN GRILL 2226 Holiday Manor Center, 426-9954, 201 N. Hurstbourne Pkwy., 4263440, 3521 Poplar Level Rd., 632-2232, 237 S. Fifth St., 742-1058, 4614 Chamberlain Ln., 919-9014, 1565 Bardstown Rd., 749-0385. From a tiny neighborhood storefront, Shiraz quickly grew out of its original location and expanded into a local mini-chain. In all its locations, Shiraz shines with authentic Persian (Iranian) cooking, such as char-grilled kebabs, fine pitas and lavash. $ L D
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TAZIKI’S MEDITERRANEAN CAFÉ 13317 Shelbyville Rd., 244-6222, 106 Fairfax Ave., 212-5373. At these Alabama-based chain outlets the food is made fresh daily with vegan and gluten-free choices. The menu includes grilled chicken roll-ups, a grilled tilapia sandwich with dill-caper sauce, gyros, a grilled vegetable and rice plate, roasted potatoes and baklava, along with beer and wine. $$ L D pf YAFA CAFÉ 612 S. Fifth St., 561-0222. This wellrespected Middle Eastern lunch spot had gained a fanbase for its hummus, among other dishes, before it succumbed to the expansion of the Kindred development. Now it has re-opened in a prime downtown restaurant lunch space that has seen a number of prior occupants. $$ L D hf ZOE’S KITCHEN 4126 Summit Plaza Dr., 329-8963, 3723 Lexington Rd., 409-8963. This chain has been growing throughout the South and Southwest, and now has two Louisville locations. An eclectic menu offers kabobs, hummus, quesadillas, roll-ups, pita sandwiches and chicken, tuna and shrimp salads. $ L D
MASALA GRILL 528 S. Fifth St., 562-0202. $ L MIRAGE MEDITERRANEAN RESTAURANT 4100 Preston Hwy., 363-7788. Preston Highway’s international restaurant row is enriched by this Middle Eastern eatery, run by the owners of the now-defunct Little Jerusalem. Gyros, hummus, falafel — what one would expect, but done with attention to details and a flair for flavor. $$ L D f PASHA'S MEDITERRANEAN 3904 Bardstown Rd., 4094532. You can find the usual Mediterranean fare here – falafel, baba ghanouj – but with influences of Jordanian recipes such as Kalaya, ground lamb cooked in tomatoes, and char-grilled lamb liver. Fans cite the value-sized portions. $$ L D hfe PITA PIT 434 W. Jefferson St., 450-6077. Pita Pit, an international sandwich chain, offers the expected falafel and gyros, but customers can also choose club sandwiches, chicken Caesars and Philly cheesesteak pitas, salads and breakfast pitas. It’s located in the longempty former J. Gumbo’s spot, at the corner of S. Fifth and Jefferson Streets. $ L D SAFFRON’S 131 W. Market St., 584-7800. An unassuming location downtown, but a most pleasant space inside, with food and service that continues to please regulars and delight visitors. The popular menu items continue to be rack of lamb, roasted duck fesenjoon, salmon and kebabs. $$$ L D pf SAFIER MEDITERRANEAN DELI 641 S. Fourth St., 585-1125. You can get standard American fare at this downtown quick-eats spot, but who’d do that when you can enjoy such appetizing Arabian delights as hummus,
CARALI'S ROTISSERIE CHICKEN 9148 Taylorsville Rd., 618-0699. You will find Peruvian-style rotisserie chicken here and other South American dishes: lomo (grilled marinated steak), chaufa rice and various salads and side dishes (such as stuffed avocado). Sandwiches as well as full dinners, and take away half and full roasted chickens. $ L D p EL RINCONCITO 4806 Bardstown Rd., 742-9537. This Peruvian restaurant adds to the ethnic choices in Buechel. The happy chicken logo touts the charcoalgrilled chicken, but the menu includes salchipapa (sausage and potatoes), lomo saltado (a beef stew), plantains and Peruvian green rice. $ L D LA GUANAQUITA 4231 Taylor Blvd., 822-1343. This South End spot serves the dishes of Guatemala and Honduras: pupusas and baleadas and pescado frito (fried fish), served whole, head and tail on, garnished with lime wedges and avocado slices. $$ L D h SABOR LATINO 1273 S. Brook St., 276-4954. A welcome addition to Old Louisville is this tiny restaurant serving a “Latin Culinary Mix,” as a sign advertises. The menu offers Cuban sandwiches, patatas bravas, burritos, quesadillas, carne asada, ropa vieja and pollo de vacaciones – a chicken stew. $$ L D f YUMMY POLLO 4222 Bishop Ln., 618-1400. You can get Peruvian-style charcoal roasted chicken here by the piece, half or whole bird. American-style side dishes include fried or mashed potatoes, rice, steamed vegetables, slaw and pasta salad. $ L
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BANDIDO TAQUERIA MEXICANA 423 University Blvd., 996-7788. This little Mexican place in a strip mall near U of L serves California-style tacos, quesadillas, burritos, nachos and burrito bowls, with a choice of four salsas at the condiment bar. $$ L D BAZO’S FRESH MEXICAN GRILL 4014 Dutchmans Ln., 899-9600, 1250 Bardstown Rd., 694-0040. Two locations of this pleasant local chain offer fine fish tacos and simple fast-food Mexican fare in an inexpensive, casual atmosphere. $ L D f CAFÉ AROMA 2020 Brownsboro Rd., 618-3434. This little shop along the lower Brownsboro food corridor touts “a world of flavor with a Mexican flair.” It’s mostly Mexican and really mostly good, according to our friends in the neighborhood. Affordable, casual and filling. $ L D CANCÚN 808 Lyndon Ln., 885-2318. Another Mexican restaurant has taken over the Lyndon-area space that recently was Hay Chi Wa Waa. The extensive menu offers familiar dishes, combination platers, and steak and seafood specialties like carne bandito and tostados de ceviche. $$ L D pf CASA FIESTA 10000 Brownsboro Rd., 423-4604. This Mexican restaurant in the Summit area has impressed diners with its clean, modern ambience and its generous portions for reasonable prices. $ L D pf CHIPOTLE MEXICAN GRILL 315 S. Fourth St., 5848606, 10333 Westport Rd., 526-5170, 1075 Bardstown Rd., 452-8990, 13303 Shelbyville Rd., 244-7173, 420 S. Hurstbourne Ln., 425-3017. Now with five Louisville locations, this increasingly popular Tex-Mex chain, with an emphasis on cooking with humanely-raised meat products, seems to have struck a chord with consumers. $ L Df CITIZEN 7 10715 Meeting St., 690-6390. South American street food joins the dining choices at Norton Commons with this Latin-themed place with a margarita menu at the bar. The dining menu offers small plates such as short rib empanada, mojo pork belly and salads, with entrees such as churrasco and Peruvian-style roast chicken. $$ L D pfe COCONUT BEACH TACOS & CERVEZA 2787 S. Floyd St., 634-2843. The menu here is anchored by bargainpriced tacos created to lure in U of L students from nearby (the place is across from Papa John’s Cardinal Stadium), as well as burritos, empanadas and tortas. Come the weekend, the huge space is converted into a bar and dance club. $ L D hpf CON HUEVOS 2339 Frankfort Ave., 384-3027, 4938 US42, 384-3744. This popular Mexican breakfast and lunch spot now has a suburban location, too. Expect huevos rancheros, chilaquiles, breakfast-style enchiladas (with eggs, of course), frijoladas, churros, and molletes. Tortas and tacos at lunch as well. $ B Br L EL BARRIO TEQUILA AND WHISKEY BAR 129 W. Main St., 583-5505. A new enterprise from Ernesto Rivera, who previously owned Ernesto's restaurant around town. Taking over the space that had been Me Gusta Latin Kitchen, El Barrio offers Mexican dishes such as tacos and chicken and pork entrees paired with mole sauces and Cuban sandwiches. A full bar features a margarita made with bourbon. $$ L D hpf EL CAPORAL 2209 Meadow Dr., 473-7840, 1909 Blankenbaker Pkwy., 266-9605. Louisville’s growing Mexican-American community has fostered a happy trend: excellent, authentic Mexican food. El Caporal bridges the gap between the Latino and Anglo communities. $ L D p
EL MARIACHI 9901 La Grange Rd., 413-5770. Fans of this Mexican restaurant, situated between a bakery and an ethnic grocery, find much to rave about: tacos and burritos made with the bakery’s fresh tortillas, funky authentic fillings, and quick, friendly service. $ B L D p EL MOLCAJETE 8106 Preston Hwy., 742-3485, 2932 S. Fourth St., 638-0300. You can get gringo-style tacos (with shredded lettuce, cheese & sour cream) at this south-end Mexican joint. But if you come here, why not eat like a native? Lash your pork, beef and chicken tacos with fresh-squeezed lime juice and a heap of sliced radishes. Want to get truly authentic? Step up to beef tongue (lengua), intestine (tripas) or brain (sesos). $$ L D hp EL MUNDO 2345 Frankfort Ave., 899-9930. This crowded, noisy little Crescent Hill storefront offers creative renditions of Mexican regional specialties that make most diners want to yell “Olé!” The setting may lack the trendy flair of Rick Bayless’ Frontera Grill in Chicago, but the fare mines a similar vein and does so nearly as well. $ L D pf EL NOPAL (21 Locations) These locally owned restaurants have become a growing mini-chain that now numbers twenty, winning popularity on the basis of delicious and inexpensive Mexican fare in comfortable surroundings. $ L D pf EL RIO GRANDE 10001 Forest Green Blvd., 632-2403. A Mexican restaurant has taken over the expansive space that once was Limestone. Patrons report good experiences, with both the food and the service. $$ L D
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EL SOMBRERO 2784 Meijer Dr., Jeffersonville IN, 2850109. An Indianapolis restaurant group has taken over the old Bearno’s near Meijer in J’ville, and opened this “Americanized Mexican” restaurant. $ B L D p EL TACO LOCO 5622 Preston Hwy., 225-7229. This unpretentious Mexican restaurant tries to be as authentic as it can, and has persuaded many fans with its efforts. Inexpensive, freshly made tacos, quesadillas and other familiar Mexican dishes, served in value sizes. $ L D h EL TACO LUCHADOR 938 Baxter Ave, 583-0440; 112 Meridian Ave., 709-5154, 500 W. Jefferson St., 4099254. These three taquerias have diners lined up out the door, one good reason for the recent expansion of the original Highlands space to the neighboring building . Familiar taco names — carnitas, carne asada — get clever riffs in the kitchen. Call it elevated Mexican street food. And do try the amazing tortas. $ L D h f EL TARASCO 5425 New Cut Rd., 368-5628, 110 Fairfax Ave., 895-8010, 9901 LaGrange Rd., 326-9373. El Tarasco’s take on Mexican food appeals both to the area’s growing Latino population and Anglos who want to enjoy a South-of-the-Border culinary adventure without compromise. $ L D p EL TORAZO 1850 S. Hurstbourne Pkwy., 491-7272. A family-oriented Mexican restaurant offers the expected menu items, as well as some more sophisticated dishes, such as 7 mares sopa, a soup with shrimp, scallops and octopus; banderillas, a colorful beef brochette; and chuleta sabrosa, a Durango-style grilled steak. $$ L D
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EL TORO CANTINA & GRILL 10602 Shelbyville Rd., 489-3839. One of the top Mexican restaurants in the metro, El Toro earns our recommendation for food, service and environment. Tex-Mex dishes are fine, but save room for the authentic Mexican seafood specialties. $ L D pf EL VAQUERO 5414 Bardstown Rd., 409-7819. This Ohiobased chain offers a wide range of familiar Mexican dishes for lunch and dinner with a few specialties like
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Molcajete Ranchero (grilled shrimp, sirloin steak, chicken and Mexican sausage) and Cochinita Pibil (marinated baked pork Yucatan style). $ L D p FIESTA MEXICANA 4507 Bardstown Rd., 491-2922 $ L D
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FIESTA TIME AMIGOS 8133 Bardstown Rd., 231-2444, 135 S. English Station Rd., 254-7755. These traditional Mexican restaurant’s locations serve the expected things, like fajitas and burritos. But there is also an extensive grill menu, with items such as steak tampiqueño (rib-eye steak with ranchero sauce), Chile Colorado and Los Amigos cheese steak. $ L D pf FIESTA TIME MEXICAN GRILL 11320 Maple Brook Dr., 425-9144. $ L D p GUACA MOLE 9921 Ormsby Station Rd., 365-4823. When Fernando Martinez returned to Louisville, he started his remarkable new restaurant blitz with this East End “creative Mexican” restaurant. As the name emphasizes, the menu explores different moles, and the creativity comes with modern twists on classic Mexican dishes. Fans quickly warmed to the food and the up-tothe-minute cocktail program designed by Martinez’s wife Christina. $$ Br L D pe GUSTAVO’S 6051 Timber Ridge Dr., 434-7266. This spot offers “bold Mexican flavors.” Everything you would expect — fajitas, burritos, tacos — but also vegetarian options, house specialties like enchiladas verdes, chimichangas, shrimp tacos and pollo feliz (grilled chicken with chorizo and pineapple). $$ L D pf ISRAEL’S DELICIAS DE MEXICO GOURMET 1515 E. Market St., New Albany IN, 725-9139. Israel Landon introduced Kentuckiana to his Mexican home-style cooking at La Rosita a few years ago. Now he is back at his original location serving street tacos and Mayan quesadillas. Weekly specials highlight cuisine from various regions of Mexico, including seafood dishes and new desserts. $ L D f KENTUCKY TACO COMPANY 502 Warnock St., 3653349. Once just a food truck, KTC now has a stable base — just a takeout window but with plenty of fans of their Kentucky style tacos: tortillas topped with fried chicken and beer cheese, sloppy joe, braised pork and a vegan style using cauliflower in BBQ sauce. Chimichangas and empanadas, too. $$ L D hf LA BAMBA 1237 Bardstown Rd., 451-1418. La Bamba boasts of its “burritos as big as your head.” It may be Louisville’s most startling case of an eatery that is more than it appears to be, and that goes for both quality and quantity. Franchised and fast-foodish, it pleasantly surprises with genuine Mexican fare and Latino flair. $ L D h LA CHAPINLANDIA 1209 McCawley Rd., 384-7075. If those tiny hole-in-the-wall places are the best for real Mexican food, this little South End place will satisfy Okolona’s need for tacos and burritos. $ L D p LA HACIENDA GUADALAJARA 4132 Outer Loop, 3846427. $$ B L D LA LUPITA 827 Eastern Blvd., Clarksville IN, 285-0083. Tucked away on the back side of a strip mall, this is a new spot for authentic Mexican food. The usual stuff but also panbazos, tlcoyos, tlayudas and aguachile, all explained and illustrated on the menu. $$ L D hpf LA POPULAR 2521 Seventh St Rd., 636-3688.$LD p LA RIVIERA MAYA 8104 National Turnpike, 361-3566. This South End Mexican restaurant is popular with local Latinos, which is always a good sign. Look for gorditas and carne asada, as well as familiar fare like enchiladas. Word is that the horchata is rich and spiced just right. $ L D p LA ROSITA TAQUERIA 8730 Westport Rd., 618-4588, 5059 Preston Hwy., 618-2883. For those who crave
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genuine Mexican tacos, you want them convenient when the urge to scarf one down strikes. These little places will certainly satisfy those cravings. $ L D LA SIERRA RESTAURANT AND TAQUERIA 6501 Shepherdsville Rd., 969-7938. $ LA TORTA LOCA 5213 Preston Hwy., 966-3254. This simple, strip mall eatery has been around long enough to gain dedicated fans of their well-seasoned and fairly spicy versions of familiar Mexican dishes. Some of those fans recommend the agua de Jamaica (hibiscus).
peppers and other toppings, such as the special house queso made with poblano peppers. Owner Lorena CasasOstos is a steak taco purist, but she offers fish, shrimp and pork pastor too. $$ L D p MEXICO CITY TAQUERIA & RESTAURANT 3826 Hamburg Pk., Jeffersonville IN, 283-1072. This bright little Mexican place in a Jeffersonville strip mall offers the usual, and on weekends adds traditional Mexican soups like caldos de camarones, menudo and pozole. $ L D h
LA TROPICANA 5215 Preston Hwy., 964-5957. This Latino grocery store has been selling a full range of fruits, vegetables, meats and grocery items for a while. Now there is a steam-table buffet with a wide range of lunch choices. It’s mostly take-away, but there’s also limited outdoor and indoor seating. $$ B L D f
MI COCINA ON FOURTH 520 S. Fourth St., 315-0666, 2060 S. Hurstbourne Pkwy., 890-3315. Enthusiastic fans of the downtown location, just south of the Seelbach, find that the lunch service is quick and efficient, the dishes executed with skill. The margaritas at Happy Hour are notable as well. Now there is an East End location (replacing an El Nopal) with added Sunday hours. $$ L D hpf
LAS AMERICAS MEXICAN RESTAURANT 3719 Klondike Ln., 365-2710. This Klondike-area ethnic place is a small Mexican market as well as a restaurant. You will find familiar items like flautas and burritos but also a few specials like mojarra frita (a whole fried fish). $$ L D hp
MI TIERRA MEXICAN RESTAURANT 2420 Lime Kiln Ln., 742-9142. A clean, well-lighted place in the East End serves up familiar Mexican food – fajitas, tacos, carne asada – in a friendly, efficient atmosphere that is drawing raves from its local fans. $ L D hp
LAS GORDITAS 4756 Bardstown Rd., 492-0112. As Louisville’s small, thriving Latino community grows, it’s now possible to enjoy an authentic Mexico City-style dining experience at this taco and gordita wagon that rolls up in the Eastland Shopping Center. Family owners and chefs Pat and Esperanza Costas and Ofelia Ortiz now also have a sit-down storefront just down the street. $ D
MIGO 2222 Dundee Rd., 882-3279. Tacos, imaginatively conceived by Adam Burress and Chase Mucerino are the focus of this popular Highlands restaurant. The ambiance is laid-back casual, and the flavor influences come from Brazil, Argentina and even Korea. Coowner and bar manager Gerald Dickerson has worked up a notable bar and cocktail program as well. $$ D
LONGBOARD'S TACO & TIKI 302 Pearl St., New Albany IN, 924-7510. Ian Hall’s newest restaurant joins his Exchange Pub + Kitchen and Brooklyn and the Butcher in the continuing restaurant efflorescence across the river. A fast-casual concept, Longboard’s serves “chef-inspired” tacos and “tiki-influenced” cocktails in as cool a California beach vibe as can be conjured up in New Albany. Choose from 10 styles of tacos, poke bowls with rice, seafood ceviches, salads, salsas and guacamoles. $$ L D h pf
NEW WAVE BURRITOS 3311 Preston Hwy., 963-2727. The late-night burrito delivery service that has been operating out of borrowed kitchen spaces since late 2014 has moved into its own space at the former Grind Burger location. In addition to their five signature burritos new items include tacos, tortas and chicharrones. $$ D h
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LOS AZTECAS 530 W. Main St., 561-8535, 1107 Herr Ln., 426-3994, 9207 U.S. Hwy. 42, 228-2450. Genuine Mexican cuisine has become a viable option in Louisville, thanks to a growing immigrant community. With fresh bar and blender offerings, creative appetizers and comfortable seating, Los Aztecas is one of the best, with tasty Mexican dishes good enough to lure us back again and again. $ L D pf LUNA'S MEXICAN ROTISSERIE 5213 Preston Hwy., 962-8898. The owners came from Puebla, Mexico, but made a stop in Los Angeles before moving to Louisville and starting Luna’s Rotisserie. Their specialty is slowcooked rotisserie chicken from the coast of Veracruz. There’s plenty more on the board, such as tamales, quesadillas and menudo. On Saturdays & Sundays, pozole and cabo de camaron are added. $$ L D h MANGO’S BAR & GRILL 4632 Hendrik Dr., 671-5291, 6201 Dutchmans Ln., 749-6651. The 3 local outlets of this chain of Mexican-American restaurants serve a Latin lunch buffet seven days a week as well as a full dinner menu. You will find burritos, tacos and tamales, but also several steak dishes and Mexican-style desserts. $$ L D MAYAN CAFÉ 813 E. Market St., 566-0651. Chef Bruce Ucán arguably kicked off the restaurant renaissance along East Market Street, in the area now known as Nulu. His stylish bistro serves distinctive cuisine from Ucán’s native Yucatan Peninsula. $$ L D MEXA TACOS 3701 Lexington Rd., 290-1334. This fastcasual restaurant features a list of signature steak tacos customizable with house-made salsas, guacamole,
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OLE FRIJOLE 5612 Bardstown Rd., 822-3388. After a bit of a hike out Bardstown Rd., you will find oversized margaritas, well-priced, nicely made familiar Mexican food, and a welcoming atmosphere. The customize-yourguacamole bar is a popular feature. $$ L D p PIÑA FIESTA REAL MEXICAN GRILL 7895 Dixie Hwy., 995-6775. Fans of Mexican food have another place to try, out along the wide, wide highway. You won’t find anything new here, but they say it will be real. $ L D p PUERTO VALLARTA 4214 Charlestown Rd., New Albany IN, 945-3588, 125 Quartermaster Ct., Jeffersonville IN, 288-2022, 7814 Beulah Church Rd., 239-4646. $$ L D
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QDOBA MEXICAN GRILL (17 locations). This chain operation extends from Louisville to Frankfort and Lexington. Fast-foodish in style, Qdoba edges out its competitors on variety and interesting salsas, plus sizable portions at a price you can afford. $ L D f RAMIRO’S CANTINA 2350 Frankfort Ave., 895-3333. Ramiro Gandara’s Mexican restaurant in the heart of Crescent Hill’s restaurant row has his mom, Tina Ruton Escajeda, in control in the kitchen. Together they deliver some unique menu items, such as enchiladas verdes, lobster quesadilla, guacamole burger, and shrimp fajitas. And don’t forget Tina’s specialty: scratch-made tamales. Vegetarian choices too, and a full bar. $ L D hpf RAMIRO’S CANTINA EXPRESS 253 Spring St., Jeffersonville IN, 924-7770. Long-time restaurateur Ramiro Gandara’s second restaurant, a quick-casual version of his Frankfort Ave. spot, is now serving in Jeffersonville. Order at the counter, grab and go, or sit down and enjoy. Ramiro features his favorites: burritos, chicken bowls, nachos, tortas and tacos. A full bar, too. $ L D pf
SANTA FE GRILL 3000 S. Third St., 634-3722. This tiny eatery in a century-old South End storefront near Churchill Downs never fails to satisfy with genuine Mexican tacos and other simple fare at prices that will leave you plenty of change for an exacta bet at the races. $LD SEÑOR IGUANA’S (5 locations) This expanding local chain is going upscale, with re-designed crisp modern decor, well-prepared Mexican food, and plenty of it, in a casual, comfortable modern atmosphere. $ L D hpfe SOL AZTECAS 2427 Bardstown Rd., 459-7776. Founded by Saul Garcia down on Main St.’s museum row, his restaurant has an extensive menu that satisfies those who want standard fare like tacos, fajitas and burritos, and also offers more sophisticated fare like salmon and shrimp, steak and several Mexican chicken preparations. $ L D hpf TACO CHOZA 3922 Westport Rd., 409-5080. In the heart of St. Matthews, this locally-owned taqueria also makes burritos and quesadillas, pours craft beers, and offers daily margarita specials. $ L D hpf TACO CITY LOUISVILLE 1283 Bardstown Rd., 4099454. Tucked in between the Time & Space bar and the Joy Luck restaurant, this new Mexican place — run by three Mexico natives — serves tacos on homemade corn tortillas, tortas, salads and burritos, using recipes straight from Mexico like the mole sauce by the owner’s grandma. $ L D f TACO STEVE 414 Bank St., New Albany IN. 944-2577. Steve Powell started out with a mobile cart he set up around downtown New Albany, but has now found shelter in the back of Destination Booksellers, where he has expanded his menu with burritos, quesadillas, guacamole, chicken wings and chorizo nachos as well. $ LD TACO TICO 5925 Terry Rd., 449-9888. Founded in Wichita in 1962, the same year Taco Bell was born in Southern California, the Taco Tico chain had been gone locally for more than a decade. Its happy return has been drawing remarkable crowds. $ L D TAQUERIA LA MEXICANA 6201 Preston Hwy., 9694449. The tacos are fine at this tiny storefront. This is seriously ethnic stuff, but Anglos are thoroughly welcome, the staff is bilingual, and they will happily provide a menu with all the English translations written in. $ L D VICTORIA MEXICAN RESTAURANT 2918 Hikes Ln., 709-5178. $ L D
WILD RITA’S 445 E. Market St., 584-7482. Downtown needed this new concept from the owners of Wild Eggs: Modern Mexican food and a hundred choices of tequila at the bar. Owners J.D. Rothberg and Shane Hall, along with Chef Tony Efstratiadis have put together an entertaining and tasty menu, with things like tangy-spicy ceviches, mussels con chorizo, tamarind-glazed cod, a bunch of different tacos and an upscale tamale. $$ L D
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YELLOW CACTUS 3620 Paoli Pk., Floyds Knobs IN, 9030313. A yellow neon cactus draws diners to this Indiana restaurant that offers standard Mexican cantina fare, as well as steak and chicken in both American and Mexican styles, and a few seafood dishes. $ L D hp
CHUY’S 104 Oxmoor Ct., 327-3033, 1440 Veterans Pkwy., Clarksville IN, 288-2489. The Austin, Texas “unchain,” has two area locations, offering a complimentary happy hour nacho “car bar” set in the back end of a 50s era auto, plenty of Elvis memorabilia, and a wall of
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chihuahua photos. Oh, and Tex-Mex food at reasonable prices. $$ L D hpf MOE’S SOUTHWEST GRILL 2001 S. Hurstbourne Pkwy., 491-1800, 1001 Breckinridge Ln., 893-6637, 4652 Chamberlain Ln., 425-3330, 9310 Cedar Center Way, 614-7722. The food may be more fast-food MexicanAmerican than authentic South-of-the-Border fare, but it is freshly made from quality ingredients and comes in oversize portions, and that’s not a bad thing. $ L D SALSARITA’S FRESH CANTINA 285 N. Hubbards Ln., 897-5323, 12915 Shelbyville Rd., 365-1424. Another entry in the hot “Fresh Mexican” niche that features gigantic burritos made to order. Now with two locations, in St. Matthews and Middletown. $ L D f TUMBLEWEED TEX MEX GRILL & MARGARITA BAR (14 locations). Starting as a humble Mexican restaurant in New Albany, Tumbleweed grew to become an area favorite serving bold, southwest-inspired food such as burritos, spicy chile con queso, mesquite-grilled steaks, fish and chicken. The Margarita Bar offers two dozen tequila varieties and dozens of sweet and tangy margarita combinations. $ L D hp
410 BAKERY 140 E. Main St., New Albany, IN 946-9410. Owner and baker Emily Butts attended the Culinary Institute of America in Hyde Park, N.Y., and at her artisan bakery in downtown New Albany, she creates breads (with special items on Saturdays), high-end pastries (which change daily), coffee and espresso drinks, sandwiches for lunch and macarons. $ B L ADRIENNE & CO. BAKERY CAFÉ 129 W. Court Ave., Jeffersonville IN, 282-2665, 133 E. Market St., New
Albany IN, 949-2334. If you need something for your sweet tooth and won’t be denied, count yourself lucky if the craving strikes when you’re in the vicinity of one of these cozy Southern Indiana spots, with its good selection of homemade cakes and treats. $ f ANNIE MAY’S SWEETS CAFÉ 3110 Frankfort Ave., 3842667. The only gluten and nut-free bakery in the state caters to customers with dietary issues such as celiac disease and allergies. Cookies, brownies, cakes, pies, wedding cakes all made without wheat, dairy, eggs, soy or tree nuts. Arrive early, before the vegan and allergenfree oatmeal cream pie cookies sell out. $ THE ARCTIC SCOOP 841 S. Hurstbourne Pkwy., 4096602. Flash-freezing by liquid nitrogen produces super smooth and creamy ice cream, the owners of this family run shop assert. Choose your flavor combinations, and watch it all come together in front of your eyes. $ h ART EATABLES 631 S. Fourth St., 589-0210, 819 W. Main St. This chocolatier focuses on bourbon-infused and bourbon-themed candies and chocolate sold by the order or in shops featuring other bourbon-centric gifts. The small-batch bourbon truffle takes the bourbon ball to a new level. $ BOUDREAUX’S NEW ORLEANS STYLE SNO-BALLS 11816 Shelbyville Rd., This little family run shop offers the garishly colored shaved ice treat with all sorts of syrup flavors and toppings. $ f BREADWORKS 3628 Brownsboro Rd., 893-3200, 2204 Dundee Rd., 452-1510, 11800 Shelbyville Rd., 2542885. $ B CELLAR DOOR CHOCOLATES 1201 Story Ave., 5612940, 601 S. Fourth St., 294-3496. Erika ChavezGraziano still makes her chocolate confections at her artsy shop in the Butchertown Market building on Story
h = Late Night p = Full Bar f = Outdoor Dining e = Live Music
Ave., but now has a large, elegant downtown space in the Hilton Garden Inn building. $ CLIFTON DONUTS 2317 Brownsboro Rd., 749-6896. A family from Thailand produces very fresh donuts of all sorts daily to an appreciative crowd from the Clifton corridor. Fans favorably compare the offerings here to those at the chains, lauding freshness of product and friendliness of service. $ B COCOBERRY POPS 323 W. Woodlawn Ave., 416-7677. Owner Bipin Kachhadiya serves frozen fruit and creambased popsicles made in-house from fresh ingredients. The pops come in flavors like watermelon, honeydew, coconut, orange cream and avocado. $ L D f THE COMFY COW 1301 Herr Ln., 425-4979, 2223 Frankfort Ave., 409-4616, 339 W. Cardinal Blvd., 4095090, 1449 Bardstown Rd., 365-2853, 1450 Veteran’s Pkwy., Jeffersonville IN, 725-7358, 13301 Shelbyville Rd., 883-4131, 600 Terminal Dr. (Louisville Airport). Now fans of this “new-fashioned” ice-cream parlor can find their favorite flavors popping up all over town. And, you can now find Comfy Cow products in Krogers ice cream section. $ f DALAT’S GATEAUX & BAKERY 6915 Southside Dr., 368-9280. It’s a French bakery, run by a Vietnamese family, which makes perfect sense. Order French pastry, cakes and cookies as well as Vietnamese specialties. Savory choices, such as pork pate wrapped in choux pastry are also available. $ DESSERTS BY HELEN 3500 Frankfort Ave., 451-7151. Helen Friedman has earned a loyal clientele since the 1970s with her elegant cakes, tempting pies and tortes and designer cookies. $$ DINO’S BAKERY 4162 Bardstown Rd., 493-2396. Dino Ghazawi, whose family owned a bakery in his native
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Jordan, has renovated space in the Buechel Plaza Shopping Center, installed three ovens for baking pita, French and Italian bread and pies. Many of those are sold wholesale, but retail shoppers can get locally made fresh pita and other Middle Eastern groceries. $ B DIVINE TREATS 1404 Eastern Blvd., Clarksville IN. 5901470. This Southern Indiana bakery and café provides cakes cookies and other treats. $ B L EHRLER'S ICE CREAM 201 E. Main St., 749-2236. Louisville’s iconic ice cream shop returns after a long hiatus. Good locally made ice cream and nostalgia for the ice cream treats of childhood will be the main draws. $
f FLORA KITCHENETTE 1004 Barret Ave., 742-3843. This Germantown bakery offers vegan and non-allergenic pastries and baked goods. Selections include cake donuts, toaster tarts, cupcakes, cookies, brownies, granola and macarons. $ B Br L f GELATO GILBERTO 9434 Norton Commons Blvd., 4237751. Justin and Kristin Gilbert so loved the gelato they ate as students in Italy that they returned there after graduating to study gelato making. Their popular store draws fans out to Norton Commons, though owners can often be found scooping cones and cups at special events. Their store menu includes pies and crepes as well. $ h GIGI’S CUPCAKES 1977 S. Hurstbourne Pkwy., 4994998, 10538 Fischer Park Dr., 426-2113. This Tennessee-based chain now has two shops in Louisville, offering a changing selection of high-end cupcakes in designer flavors — Bailey’s Irish cream, apple spice, coconut snowball, and so on. $ HALF PEACH CAFÉ 4121 Oechsli Ave., 742-7839. This vegan café joins the dining options behind the old Sears building in St. Matthews. Menu choices include mushroom drumsticks, pan-fried dumplings, veggie burgers, wraps and falafel, salads and soups, gluten-free baked goods and smoothies. $$ L HEITZMAN TRADITIONAL BAKERY & DELI 9426 Shelbyville Rd., 426-7736. The Heitzman family has been baking in the Louisville area since your great-aunt was a girl ordering dinner rolls. Made fresh daily, the pies, cakes, cookies and specialty pastries provide tasty nostalgia for all who visit. $ HI-FIVE DOUGHNUTS 1011 E. Main St., 409-5584. Owners Annie Harlow and Leslie Wilson started with a food truck, and now are among the pioneer businesses in the Butcher Block on E. Main St. Customers can create their own with a choice of glazes and toppings or choose house favorites like Kentucky Fried Buttermilk Chicken Doughnut, Bourbon Caramel with Bacon, or Sugah Doughnut. $ B L HOMEMADE ICE CREAM & PIE KITCHEN 2525 Bardstown Rd., 459-8184, 3737 Lexington Rd., 8933303, 3521 Springhurst Commons Dr., 326-8990, 12531 Shelbyville Rd., 245-7031, 5606 Bardstown Rd., 239-3880, 3113 Blackiston Mill Rd., New Albany IN, 590-3580, 9561 Hwy. 42, 614-8202, 4810 Dixie Hwy., 409-6100. $ L D hf HONEY CREME DONUT SHOP 514 Vincennes St., New Albany IN, 945-2150. Off the beaten track, this downhomey bakery in a plain white building offers a wide selection of doughnuts, fritters and Danish that keeps the shop’s fans coming back again and again. $ B
and sandwiches for lunch. Healthy juices as well as coffee. $ B L D LIÈGE & DAIRY ICE CREAM + WAFFLES 2212 Holiday Manor Ctr., 791-7991. This East End shop boasts locally roasted coffee and in-house crafted ice cream made with local honey, sorghum molasses, fruits, and non-GMO cream, using a process that creates a denser ice cream. $ L D h LOUISVILLE CREAM 632 E. Market St., 882-1516. After three years as an off-the-radar caterer and pop-up seller of premium ice creams, Louisville Cream has settled down in NuLu. Co-founder Darryl Goodner offers eight standard flavors (including Camp Marshmallow, Brown Sugar Brie and Hot Fuzz, roasted peaches with charred jalapenos) and four flavors in rotation, as well as apple pies, bourbon chocolate pies and a third ever-changing pie. $ L D LUEBERRY ACAI & SUPERFOODS 808 E. Market St., 742-0640. This café serves açai bowls topped with things like goji berries, banana, chia, strawberries and coconut. Smoothies and other healthful options also available. $$ BLD LULU'S FROZEN YOGURT 1501 Bardstown Rd., 4582322. Lulu’s has been holding down the fort at the corner of Eastern Pkwy., for a while now, offering loaded frozen yogurt with a fully stocked toppings bar–jimmies, nuts and sauces–as well as flash-frozen nitro ice cream. $ LD MY FAVORITE MUFFIN 9800 Shelbyville Rd., 426-9645. All the muffins are made right in the store, including such popular choices as the Cinnamon Crumb and the Turtle Muffin. $ B NO BAKED COOKIE DOUGH 805 Blankenbaker Pkwy., 708-2656. The eggless cookie dough is scooped into cones or cups, and toppings can be added. Like an ice cream shop — only….with cookie dough. $ L D h NORD’S BAKERY 2118 S. Preston St., 634-0931. This old-school, family-owned bakery on the edge of Germantown has a devoted following, drawn by divine Danish, donuts, and great coffee from the nearby Sunergos micro-roastery — and if you’re a sucker for over-the-top excess, try the caramel donut topped with — yes, it’s true — bacon. $ B
SCARLET'S BAKERY 741 E. Oak St., 290-7112. Scarlet’s is a pleasant example of the new energy happening in the Smoketown/Shelby Park neighborhood. On the menu: cinnamon rolls, donut bites, muffins and apple turnovers, along with cakes, brownies and cookies. Also lunch items like stromboli and grilled sandwiches. $ B L
h
SNOWHAT 3801 Poplar Level Rd., 742-6080. After a hot day at the zoo, stop by this New Orleans-style snoball shop for a cooling cone. Blueberry and strawberry flavors, and for the more adventurous: lavender lemonade, watermelon basil and jalapeño margarita. $ L D STATE DONUTS 12907 Factory Ln., 409-8825. $ STEEL CITY POPS 1021 Bardstown Rd., 324-1008, 117 St. Matthews Ave., 473-5350. This Alabama-based chain bills itself as a “gourmet healthy popsicle business,” with its cooling treats made from certified organic ingredients with no artificial flavors or colors. $ L D h SUGAR AND SPICE DONUT SHOP 5613 Bardstown Rd., 231-1411. This Fern Creek bakery has loads of loyal fans, who often buy out their favorite donut by midmorning. Coffee to go too, of course, and even little halfpints of chocolate milk. $ B SWEET FROG 1401 Veterans Parkway Ct., Clarksville IN, 725-7765, 302 Pearl St., New Albany IN, 914-7414. The hook here is a wall of live-culture self-serve yogurt dispensers. A toppings bar includes sprinkles, chocolate and butterscotch sauces, graham crackers — and on and on. $ B SWEET STUFF BAKERY 323 E. Spring St., New Albany IN, 948-2507. This long-time southern Indiana homestyle bakery is noted for baked goods just like your grandmother made. Its specialty: painted sugar cookies, with designs in white chocolate that change with the seasons and holidays. Also custom cookie and cake designs. $ B SWEET SURRENDER 1804 Frankfort Ave., 899-2008. Sweet Surrender, with Jessica Haskell at the helm, has returned to its original Clifton neighborhood to provide elegant desserts. $$ h f
NORTH LIME DONUTS 1228 S. Seventh St., 398-5739. This Lexington-based bakery has renovated a 19thcentury factory building into a warm and inviting space to eat their made-on-premises donuts on the western edge of Old Louisville. Some of their unusual flavors: blueberry cheesecake, French toast and pumpkin cream cheese. $ B Lf
SWEETS BY MORGAN 533 Spring St., Jeffersonville IN. 644-4276. Owner Morgan Coomer is dedicated to scratch baking and using real butter in her icings. Expect the usual sweet bakery items like cookies and cupcakes, along with clever specialties. $ B L D
PANCHITOS ICE CREAM 8112 Preston Hwy, 890-3935, 2245 Bardstown Rd., 749-2375. Lexington-based Panchito’s now has two outlets in Louisville, offering Mexican ice cream, popsicles (paletas), tacos, quesadillas and other Mexican snacks. The new Highlands outpost is in the former Bánh Mi Hero building. $ L D
THE BAKERY 3100 Bardstown Rd., 452-1210. Not just a fine bakery but a place where bakers learn their business, this excellent establishment is part of the culinary program at Sullivan University. It’s hard to beat the quality breads and pastries offered here to eat in or carry out. $
PEARL STREET TREATS 301 Pearl St., Jeffersonville IN. 288-8850. An invigorating walk across the Big Four Bridge will bring you down very close to this family-run frozen yogurt shop that also serves soup, chili, cookies, popcorn, and frozen dog treats. Novelty soda flavors in the cooler, but they will refill your water bottle for free. $ L D
THE FUDGERY 416 S Fourth St.(Fourth Street Live), 4097484.$
JASMIN BAKERY 2201 Steier Ln., 458-0013. This “European-style” bakery offers an eclectic menu of Eastern Mediterranean fare, such as gyros and baklava, as well as breads. $ B L D f
PLEHN’S BAKERY 3940 Shelbyville Rd., 896-4438. A neighborhood institution, this bakery is as busy as it is nostalgic. Enjoy the hometown soda fountain with ice cream while you wait for your hand-decorated birthday cake, breakfast rolls or colorful cookies to be boxed. $ B
KING DONUTS 608 Lyndon Ln., 890-5293. Donuts, yes, but you can also choose muffins, breakfast sandwiches
RAWNAISSANCE DESSERTS 1759 Bardstown Rd., 4243638. Owner Barbora Shneydman offers “guilt-free”
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dessert concoctions, a variety of chocolate and fruit truffles, and cakes made with raw vegan ingredients. Everything is free of sugar, grains, soy, dairy and eggs. $ LD
WILLIAM’S BAKERY 1051 N. Clark Blvd., Clarksville IN, 284-2867. $ B
BEAN STREET COFFEE CO. 101 Lafollette Station, Floyds Knobs IN, 923-1404. Bean Street introduced the Sunny Side to the joys of serious espresso. Like all good coffee shops, they’re not just an eatery, but a cultural hangout. $
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BEAN 1138 Goss Ave., 785-4079. $ B L BLACKBEARD ESPRESSO 718 W. Main St., 618-0004. Former food truck Blackbeard Espresso now has a Main St. storefront, taking over from Mrs. Potters. Look for coffee, hot and cold teas, milkshakes and smoothies, which the truck’s limited generator couldn’t handle. Baked goods include muffins and scones for those who need a carb lift with their caffeine. $ B L BORSALINO COFFEE AND EUROPEAN PASTRYDELI 3825 Bardstown Rd., 807-5325. This Buechel store is somewhere between a coffee shop, a fancy bakery and a deli. You can stop in for your morning coffee and sweet bun to go, buy a cake for dessert or take away a stuffed pita for lunch. $ COFFEE CROSSING 4212 Charlestown Rd., New Albany IN, 981-2633. $ f THE COFFEE ZONE 1301 Herr Ln. (Westport Village), 785-4676. North Carolinian transplant Craig Bishop has established a beachhead in Louisville. In his Westport Village store he features bakery items, such as pastries, and assorted sandwiches along with good java. $ f DAY’S ESPRESSO AND COFFEE BAR 1420 Bardstown Rd., 456-1170. Dark and cozy, with an old-fashioned feeling, Day’s has everything you would expect in a college-neighborhood coffee shop except a college near by. $ h f FANTE'S COFFEE 2501 Grinstead Dr., 454-0543. Owner Leo Fante has been in the coffee business most of his life, and has finally opened his own shop across the road from Cherokee Park. Fante imports his beans from small suppliers around the world, and roasts on premise. There is also a limited menu of sandwiches, soups and salads, and breakfast pastries. $ B L D pf
a coffee shop-café that serves higher-end coffee and teas, a selection of sandwiches, pastries and house-made vegan ice cream. $ B L D MRS. POTTER’S COFFEE 718 W. Main St., 581-1867. $f PLEASE & THANK YOU 800 E. Market St., 553-0113, 2341 Frankfort Ave., 432-8614, 252 E. Market St., 9386423. The quick success of their NuLu coffee house that serves breakfast, lunch, and an eclectic selection of vinyl records, led to expansion into Crescent Hill and most recently another store on Market Street closer to downtown. $ B L f QUILL’S COFFEE SHOP 930 Baxter Ave., 742-6129, 327 W. Cardinal Blvd., 690-5553, 137 E. Market St., New Albany IN, 590-3426, 802 E. Main St., 473-5379, 117 St. Matthews Ave., 242-8608. Fans of this local purveyor of excellent coffee and provider of amenable working spaces can find their caffeine fix and wi-fi hotspot at any of the four locations. $ pf RED HOT ROASTERS 1399 Lexington Rd., 569-0000, 1007 E. Main St. The original drive-through joint moved across Lexington Rd. to larger quarters, and now an actual sit-and-sip coffeehouse has opened in the Butcher Block development on Main St. Owner Sondra Powell houses the business’s roasting operations there and has expanded food offerings along with indoor and outdoor café seating. $ SAFAI COFFEE 1707 Bardstown Rd., 384-3555. This casual spot boasts the ambience of a friendly oldfashioned book shop, with comfortable seating, housemade crepes, and roasted-on-site coffee. $ B L f SISTER BEAN’S 5225 New Cut Rd., 364-0082. $ f
STARBUCKS COFFEE (40+ locations) $ f STARLIGHT COFFEE CO. 3131 Grant Line Rd., New Albany IN, 542-1522. This sister outlet to Bean Street Coffee also produces high quality joe to those on the upper fringes of New Albany. In both you can find all the popular varieties of coffee and chai, as well as baked goods from Adrienne’s in Jeffersonville. $ f SUNERGOS COFFEE 2122 S. Preston St., 634-1243, 306 W. Woodlawn Ave., 368-2820, 231 S. Fifth St., 5893222. Matthew Huested and Brian Miller used to roast their own coffee beans as a hobby. Their friends said they did it so well, they should turn pro — the result is Sunergos Coffee. $ THE SWORD & THE SCONE TEA PARLOR & BOUTIQUE 1915 Blankenbaker Pkwy., 907-0018. This tea room in J’town serves a wide variety of teas, tisanes and blooming teas, pastries, sandwiches and salads. Stop by for an afternoon tea, or go all the way with a high tea, just like the Dowager Lady Violet. Available for parties and showers too. $ L D VINT COFFEE 2309 Frankfort Ave., 894-8060, Owned by Heine Bros. this Crescent Hill location is the only one that keeps the name that reflects the concept that all their beverages — coffee, tea, ale and wine — will “have a vintage, an annual release cycle.” $ f WILD DOG ROSE TEA BOUTIQUE 1570 Bardstown Rd., 996-7440. You can find all things New Age at this tea and book shop. In addition to dozens of teas, Wild Dog Rose stocks crystals, essential oils, books and baked goods such as scones, tea-infused truffles and muffins. Tea sold by the cup, or in bulk, and can be customblended to suit a customer’s preferences. $ B
HEINE BROTHERS’ COFFEE (14 locations) Heine Bros. continues their dominance in the local brewing scene. The stores are always friendly and affordable, with good coffee roasted on the premises and a short list of pastries, desserts and panini sandwiches. $ h fe HIGHLAND COFFEE CO. 1140 Bardstown Rd., 4514545. Offering two ways to get wired, this cozy neighborhood coffee shop also functions as one of Louisville’s top Internet cafés, where you can enjoy a hot cappuccino while you surf the ’net in a WiFi hot spot. Funky Seattle-style ambience is a plus. $ h f HIGHVIEW ICE CREAM & COFFEE 7525 Outer Loop, 618-3809. This suburban oasis offers coffee and specialty coffee drinks made from Sunergos beans and serves locally-made Bernoulli Small Batch Ice Cream. $ B LDh HOBKNOBB COFFEE CO. 3700 Paoli Pike, Floyds Knobs IN, 728-8239, 420 Spring St., Jeffersonville IN, 9444555. HobKnobb offers fresh hot coffee, espresso drinks and fresh baked pastries, cakes and cookies. $ f KOLKIN COFFEE 2736 Charlestown Rd., New Albany IN, 920-0593. This family run caffeine dispensary on the north side of New Albany serves coffee from Sunergos roastery in a cheerful, inviting environment. $ LOUISVILLE TEA COMPANY 9305 New LaGrange Rd., 365-2516. Teas of all sorts, pastries and cookies make for a perfect morning snack the English call “elevenses.” $ B L M+A+F GALLERY & CAFÉ 976 Barret Ave., 558-3031. Both an art gallery and coffee house, M+A+F has positioned itself as a quiet and esthetically pleasing spot for a vegetarian & vegan friendly lunch or a quick coffee and cinnamon roll, all made in-house. $ MCQUIXOTE BOOKS & COFFEE 1512 Portland Ave., 530-9658. Located in the sprawling Tim Faulkner Gallery, itself a hipster arts hub, this bookstore also has
h = Late Night p = Full Bar f = Outdoor Dining e = Live Music
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MAP INDEX
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MAP # DIRECTION DOWNTOWN 1 downtown louisville NEAR EAST 2 highlands – crescent hill NEAR EAST 3 st. matthews SOUTH EAST 4 hikes point – buechel
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MAP # DIRECTION EAST 5 hurstbourne – anchorage EAST 6 hurstbourne s. – jeffersontown NORTH EAST 7 indian hills – westport FAR NORTH EAST 8 westport rd. – gene snyder
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MAP # DIRECTION WEST 9 west louisville NORTH EAST 10 prospect SOUTH EAST 11 fern creek SOUTH WEST 12 shively – pleasure ridge
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91 91 92
MAP # DIRECTION SOUTH 13 old louisville – airport INDIANA 14 new albany – floyds knobs INDIANA 15 clarksville INDIANA 16 jeffersonville
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DOWNTOWN
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(NEAR EAST) HIGHLANDS – CRESCENT HILL – CLIFTON
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(NEAR EAST) ST. MATTHEWS
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(SOUTH EAST) HIKES POINT – BUECHEL
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(EAST) LYNDON – HURSTBOURNE – ANCHORAGE – MIDDLETOWN
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(EAST) HURSTBOURNE SOUTH – FOREST HILLS – JEFFERSONTOWN
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(FAR NORTH EAST) WESTPORT RD – GENE SNYDER
(NORTH EAST) INDIAN HILLS – WESTPORT
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(SOUTH EAST) FERN CREEK
(NORTH EAST) PROSPECT
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(WEST) WEST LOUISVILLE
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(SOUTH WEST) SHIVELY – PLEASURE RIDGE
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(SOUTH) OLD LOUISVILLE – AIRPORT
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(INDIANA) NEW ALBANY – FLOYDS KNOBS
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(INDIANA) JEFFERSONVILLE
(INDIANA) CLARKSVILLE
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