Long-time Highlands stalwart La Gallo Rosso,1325 Bardstown Rd. will close on July 26, the business sold to Dustin Staggers, chef at The Monkey Wrench. Staggers will begin renovation of the space, shooting for a fall opening of Roux, where he will serve “classic New Orleans food.”
Staggers said that he wants to pay homage to “some of those classic places in New Orleans…We’re going to have smoked duck and smoked chicken gumbo, very classic BBQ shrimp.” ... Read More
New brooms sweep clean, they say, and newly appointed executive chef at The Place Downstairs Allan Rosenberg has swept away owner Fernando Martinez’s original fine dining concept, and with Martinez’s blessing will inaugurate the space below Mussel and Burger Bar later this summer as Cena, an Italian concept.
“Cena”, which means dinner in Italian, will be a slightly more casual Italian restaurant. Rosenberg’s experience has been largely with Italian food, and he and his staff are already working on the new menu, which is likely to have shareable sized portions. ... Read More
When he was just a 16-year-old serving tourists on the beach in his home city of Cannes, Guy Genoud knew that one day, he would open his own restaurant.
He could envision every detail: It would be a warm and welcoming place where the service was professional but not stuffy, with a large menu of good food at affordable prices. Of course, he never imagined that it would be located in a strip shopping center in Louisville, Kentucky. But as the French say, “C’est la vie.” ... Read More
Thursday, July 17, from 6:30-7:30 p.m., Bristol Bar & Grille’s Scott Harper, Master Sommelier, and GM of the Jeffersonville, Ind., restaurant, 700 W. Riverside Dr., will lead a tasting of French wines. This will be a “walk-around” tasting, a sampling of five wines that Harper has chosen for the expression of their characteristic grape varieties, and their value.
That evening, the Bristol Jeffersonville menu will offer a special menu of French foods and wines for those wishing to stay, dine, and continue their immersion in French wines. ... Read More
Noted Louisville restaurateur, Anoosh Shariat, who, was slated to be executive chef at Mesh when it opened in the fall in the site of the old Azalea (and older La Paloma. And old, old site of Bauer’s) on Brownsboro Rd., has now left the Cunningham Restaurant Group, where he had been training to take the helm of the new restaurant.
For the past several months, Shariat has worked in restaurants owned by Mesh’s Indianapolis-based parent company in preparation for his role as executive chef at Mesh. ... Read More
I admit it: I am a sucker for almost any wine labeled “Old Vine.” Grapes from old vines have to be better, don’t they? And the same goes for whiskey, no? If it’s been in the barrel for 20 years or more, it’s got to be dynamite, for sure.
Well, the answer won’t be much of a spoiler: No, not necessarily, and Maybe, but probably not. ... Read More
The praise keeps rolling in for Louisville restaurants, and this time ace restaurateur Fernando Martinez’s Mussel & Burger Bar, 9200 Taylorsville Rd., gets a major nod.
TripAdvisor (self-proclaimed as the world’s largest travel site) announced it’s 10 best burger restaurants in the United States and M&BB made the list at No. 7. ... Read More
Although there are federal laws that discourage you from making Bourbon in your back yard (or up in the holler near your great-uncle’s cabin), there is nothing that prevents you from learning the basic concepts of Bourbon making, and that is what Moonshine University will off Friday, July 11 from 9 a.m. to 4 p.m., in their Bourbon Making Workshop.
Aspiring craft distillers–or those just wanting to spend a very educational summer day–can attend classroom presentations, hands-on spirits making, on-site distillation and a full sensory evaluation. Attendees will have the chance to be distillers for a day when they mill and cook grains, run it through a still, and sample the newly-made spirit. ... Read More
Thursday, July 10, 7-9 p.m., Varanese. 2106 Frankfort Ave., will host a four-course dinner with dishes paired with beers from Michigan-based Bell’s Brewery. Brewery rep Greg Pilch will be on hand to discuss his choices for the beer pairings.
The evening will start with the light, crisp Oarsman at the reception. Bell’s Amber Ale will be poured with the first course, Bell’s beer cheese soup, followed by the Oberon with a shrimp salad with fennel, capers and lemon. ... Read More
For his sixth outing at New York City’s culinary mecca, the James Beard House, Thursday, July 10, Anthony Lamas of Seviche–A Latin Restaurant, Bardstown Rd., will create a dinner using sustainably-harvested seafood.
For several years now Lamas has been working with Monterey Bay Aquarium’s Seafood Watch program, keeping a weather eye on the ever-changing status of the seafood harvests around the world, and ordering only what current best-information assessments say are fish taken in sustainable methods from stocks that are not being over-fished. ... Read More
Following hard on the heels of the Fourth of July is another Independence Day celebration, that of France, on July 14, or, as they say in Paris, le quatorze juilllet. Louisville restaurants know we are always up for another celebration of freedom, even for the French. Here is where you can go o raise a glass to liberté egalité, and fraternité.
Le diner pour la celebration de la revolution francais will be a couple of days early at Bistro 301, 301 W. Market St., on Saturday, July 12, with two seatings, at 5:30 and 8 p.m. Owner Matt Mershon is marking the 225th anniversary of the storming of the notorious royal prison because, he explains, “My mother was German and my father French and my best friend for life is Irish/Lebanese…” ... Read More
Gralehaus, the popular side addition of the popular Holy Grale bar, at 1001 Baxter Ave., has cooked up a number of amusing and tasty events for those looking for conviviality this summer.
Hot Sünner Nights, will introduce the charming summer drinking custom of Cologne, (or Köln, if you are a German perfectionist). Here is how Gralehaus explains it: “Sünner, the first brewer of ‘Kölsch’ will be served in authentic ‘Kölsch Kranz’ serving trays along with authentic 200 ml (7-ounce) ‘Kölsch Stange’ glassware to replicate the Cologne experience in the US. ... Read More
Winston’s, 3010 Bardstown Rd, on the Sullivan U. campus, is celebrating the July 4th holiday weekend with special All-American dishes. John Castro and his kitchen crew will be serving up a patriotic dinner menu on Saturday, July 5, and special brunch menus Saturday and Sunday, July 5 and 6.
At the dinner, you can have both Manhattan and New England style clam chowder, fire cracker shrimp, Maryland crab cakes, fried green tomatoes, a Victory Garden Salad, a “Not Brown” (made with fried green tomatoes, shrimp, bacon and mornay sauce), grilled New York strip steak and All-American apple pie a la mode. ... Read More
To mark their 20th year serving Louisville diners an eclectic East-West cuisine, 1767 Asiatique, Bardstown Rd., is switching to an all small-plates menu.
Today will be the last day serving the current menu. Tomorrow, July 4, the small plates menu rolls out with special hours, 5-9 p.m. The full menu will be available Saturday, July 5t. Regular dinner hours will be 5-11 p.m., and late night service 11 p.m.-2 a.m.. Call (502) 451-2749. ... Read More
The chefs at Bistro 1860 Wine Bar, 1765 Mellwood Ave., want you to get in the American patriotic holiday spirit by joining them for an Hawaiian Garden Party (yes, Hawaii is one of the 50 United States) Thursday, July 3, from 6:30-9:30 p.m.
The cynosure of that event will be a pig roast, done in the tradition of Hawaiian luaus. Also on the agenda will be rum and local beer tastings, wine tastings from the portfolio of Bronco wines, cocktails with Jefferson Reserve Bourbon, and other courses and dishes featuring the flavorings of Bourbon Barrel Foods. There will, of course, be live music.
Cost is $65. Call (502) 618-1745. ... Read More
I never watch cooking shows on TV, so I I know nothing of Nadia G or her Bitchin’ Kitchen. But, if you do know about her—and are caught up in “celebrity TV chef” culture—then this news is for you.
Nadia Giosia, who has the Cooking Channel showd, Nadia G’s Bitchin’ Kitchen and Bite This, shot a segment at Harvest, 624 E. Market St., on Monday and will be shooting again Wednesday. ... Read More
Tuesday July 1, Rye, 900 E. Market St., will host a 5-course dinner in their private dining room. Each course will be paired with various beers from the catalog of Dauntless Distributing of Louisville.
Head Chef Joe Banet and Sous Chef Andrew McCabe sat down with Michael Minton and the Dauntless Distributing for a tasting, and decided on six unique micro brews from the U.S. and Europe, and then the chefs figured out a menu. Or at least menu concepts. ... Read More
Louisville is abounding in cooking classes, of all sorts. Most are demonstration/observation classes, but others are participatory, and some, like the Date Night classes at Cooking at the Cottage (which fill up way ahead of time) have you making the dinner that you will eat. Some might look pricy, but your cost includes not only the food that you will see prepared (and sample) but more important, the expertise of the chef presenting.
And, of course, the whole point is to learn something new that you can do in the kitchen forever, so why make cost a factor? And, cooking classes make cool gifts. Here are some suggestions for getting your cooking skills revved up this summer: ... Read More
Sunday, June 29, a hundred-foot long table will be set up between Shelby and Campbell Streets in NuLu, and Decca chef Annie Petry will serve dinner to the guests of the Original Makers Club.
The dinner will start with a plated first course, then will switch to family-style dining. Specialty cocktails will be shaken and stirred by Woodford Reserve reps, and dessert and cigars will be served in Decca’s garden. ... Read More
Louvino, a wine bar with a small plates menu, is working to re-do the former de la Torres property at 1606 Bardstown Rd. to open later this summer.
To whet appetites for that event, Tavis Rockwell, who will be the chef at Louvino, will take over the kitchen at the NABC Bank St. Brewhouse, 415 Bank St., New Albany, Saturday, June 28, starting at 5 p.m. until the food runs out. ... Read More
Panera swears off artificial food additives: Panera, the national soup, salad and sandwich chain with over 1800 outlets nationwide, has announced that it will eliminate artificial colors, flavors, sweeteners and preservatives from its food over the next 2 years, moving to a commitment to “clean” and “simple” ingredients.
This corporate decision may be a true concern for providing its patrons with better food, or, it may be a corporate effort to improve sales with what it perceives as its major constituency, people who give lip service to concerns about additives in food and humblebrag about that concern. ... Read More
We’re not sure if there are still seats available, but tonight at 7 p.m., the English Grill at the Brown Hotel will host an “eco-friendly” 5-course dinner, prepared by Brown Hotel executive chef Josh Bettis, in consultation with Wayne Samiere of the Honolulu Fish Company, purveyor of sustainably harvested Pacific Ocean fish.
The Ahi tuna featured through the night’s menu is line-caught, the method which causes the least environmental impact on the fishery. The sashimi-grade fish will be in the English Grill’s kitchen within 48 hours of being caught. ... Read More
Thursday June 26,7 p.m., Bistro 1860 barkeep Stephen Dennison will demonstrate how to craft interesting cocktails at a cocktail party hosted by Bourbon Barrel Foods at their Kitchen Studio in Butchertown Market, Story Ave.
Bourbon Barrel Foods will offer hors d’oeuvres such as umami gazpacho, Kentuckyaki filet mignon, and other innovative small plates to go with the cool new cocktail pairings that Dennison will concoct. ... Read More
Of note in the realm of pig news, F&D’s spirit columnist Steve Coomes (whose recent F&D article explains the intricacies of tequila very nicely, and discusses the affinity of that spirit with our native bourbon) has published “Country Ham: A Southern Tradition of Hogs, Salt & Smoke.”
Coomes has traveled extensively in Kentucky and neighboring states that have a ham-curing tradition, the products of which have been getting wider attention in recent years, as chefs nationally and internationally get wised up to the fact that American native hams can be as fine an artisanal product as any produced in Europe. ... Read More
Sunday, June 22, 2014 at 6 p.m., Yew Dell Botanical Gardens and Slow Food Bluegrass will host the 4th annual Farm to Table Dinner outdoors under a tent at Yew Dell, 6220 Old LaGrange Road, Crestwood.
Kathy Cary of Lilly’s A Kentucky Bistro will create the dinner, using ingredients for the evening’s menu from 12 local producers. Other participating sponsors who will contribute to the dinner include Old 502 Winery, Brown-Forman, Bluegrass Brewing Company and Blue Dog Bakery. Dozens of Dollars string band will provide the music. ... Read More
And that is what you can have Saturday, June 21, 6:30 p.m., when Asiatique, 1767 Bardstown Rd., hosts a bourbon and cigar dinner on the outdoor patio, weather permitting. Willet Distillery’s bourbons will be featured, a brand list that includes Johnny Drum, Willet Pot Still, Pure Kentucky, Rowan’s Creek and Noah’s Mill.
Hunter Chavanne will be the guest speaker from the distillery. Premium cigars will be chosen by Jason Shepherd from his stock at J. Shepherd Cigars, Bardstown Rd. Shepherd will also provide door prizes for lucky guests. ... Read More
The gentrification of Germantown is on display across the two and four-tops of Check’s Café.
Thirtysomethings new to Germantown sit elbow to elbow with boomers who may have been visiting Check’s for decades. But the atmosphere isn’t so much oil and vinegar as it is peanut butter and jelly — two distinctively different personalities that are enhanced once they come together. ... Read More
Restaurant Hospitality magazine, which covers the restaurant trade, recently declared the Three Little Pigs sandwich served at Down One Bourbon Bar, 321 Main St., as the best barbecue sandwich in the country.
The handsome, below-street level bar is most visible for its back-lit display of its extensive bourbon selection, but its small menu has several tasty selections too, and the Three Little Pigs caught my attention when I stopped in a while back. The sandwich layers sliced braised pork belly, pulled pork, bacon and mustard BBQ with slaw and pickles on a bun. ... Read More
In the ten years that Caffe Classico, 2144 Frankfort Ave., has been in operation, it has never had TV screens anywhere on the premises, owner Tommy Mudd proudly said. But now he has rented a very large screen TV, connected it to a cable channel that runs all the games of the World Cup soccer championship, and will show all the games.
“The World Cup is the only event that would make me get a TV in here,” Mudd said. “I have an international customer base. People from all over the world come in here, so I thought showing the World Cup matches would be a good thing.” The TV is in the back room, where live entertainment, such as flamenco guitarists, usually entertain on weekends, so if you are not a confirmed futbol fanatic, you can still enjoy a meal in relative peace. ... Read More
News in recent days told of several new-to-Louisville restaurant franchises that are scheduled to open soon, adding to both diners’ choices and the industry’s competition.
David Robinson, who currently works as a nurse anesthetist, opened an outlet of Dallas, Texas-based Dickey’s Barbecue Pit at 285 North Hubbards Lane in St. Matthews this past week. Dickey’s joins a fairly crowded market, with several locally-owned BBQ joints earning a loyal constituency, and a few other national and regional chains already established. ... Read More
Two recent stories in our esteemed local media point out the ways technology is making it harder to be the conscientious thoughtful eater that common sense and Michael Pollan (he of “Eat food, Not too much. Mostly vegetables” fame) calls us to do.
The Courier-Journal ran a story about a protest rally , wherein a hundred or so marchers carried signs and chanted to urge Monsanto, one of the largest producers of genetically modified seeds, to label the GMO content of their products. ... Read More
On Friday, June 13, 6:00 p.m., Limestone, 10001 Forest Green Blvd., will offer its traditional Fathers Day dinner, an idea so good that it is strange that no one else has imitated it.
The meal will be a five-course dinner, pairing a different beer with each course for the adults. The same menu will be offered for the young adults, ages 9 to 18, without the beer, and a special five-course kids’ menu for children under 9 years old will be available as well. ... Read More
The bourbon craze deserves some credit for tequila’s soaring popularity.
Most Baby Boomers recall bourbon as “the drunk’s drink” in the 1970s. Back then, gin was coming in, vodka was rockin’ and rum was running. Clear was king and brown was down. ... Read More
What a difference a generation makes.
Thursday, June 12, 6:30-9:30 p.m., over two dozen chefs from restaurants all around Louisville will join with Dean Corbett at his restaurant, Corbett’s, An American Place, 5050 Norton Health Care Blvd., to cook up a storm for the fifth annual Bourbon & Bowties fundraiser benefitting the Children’s Hospital Foundation.
The event has an ambitious goal this year of raising $100,000, sparked by a challenge grant of $50,000. A donor will match up to that amount for donations and pledges make at the dinner. All donations to the Children’s Hospital Foundation benefit Kosair Children’s Hospital and are tax-deductible. ... Read More
After five years or so of crafting primo pizzas in the Highlands and out in the suburbs at his popular Papalino’s pizza restaurants, Allan Rosenberg has sold out his interests in that business to his partners, and taken the post of executive chef at The Place Downstairs, restaurateur Fernando Martinez’s fine dining room in the elegant space below the perpetually-packed Mussel & Burger Bar, 9200 Taylorsville Rd.
“I’ve been there for about three weeks now,” Rosenberg admitted, “cooking beautiful food in a beautiful atmosphere. I’ll be starting to make a few menu changes, seeing if we can go to a weekly menu, maybe, based on what’s in season. ... Read More
Wednesday, June 11 at 7 p.m., the Bristol Bar & Grille, 700 W. Riverside Drive in Jeffersonville, Ind., will host Molly Meeker, co-owner of Meeker Vineyard, who will talk with guests about the wine pairings chosen for the four-course menu.
Executive chef Richard Doering’ dinner will start with a lobster napoleon with lemon-grass aioli. The second course will be seared pork tenderloin with sautéed spinach, mushrooms, and bacon, followed by oven-roasted petite New York strip with rustic fava bean ragout. Dessert will be red wine-poached pears and Gorgonzola. ... Read More
The operators of the popular gourmet burger truck, Grind, have opened a restaurant at 3311 Preston Hwy., across from the entrance to the Fairgrounds.
Grind Burger Kitchen is the newest professional move for Liz and Jess Huot, who will continue to grill and serve out of their truck at special events, such as the Flea Off Market and others. ... Read More
The first Blaze Fast-Fire’d Pizza restaurant in Kentucky is scheduled to open today in the Shelbyville Road Plaza.
To celebrate the grand opening, the Louisville location is having “Free Pizza Day” from 11 am to 11 pm tomorrow, June 10, and they will be giving away free pizza to anyone who comes in the door. ... Read More
You just can’t avoid Bourbon-flavored news these days, it seems.
More and more is happening of note in the realm of Kentucky’s contribution to world culture. Here are some more tidbits. ... Read More
Tuesday, June 10, Against the Grain Brewery, 401 E. Main St., will celebrate the 750ml format bottle release of “Bay & Pepper Your Bretts, ” a collaboration brew developed with the help of Chef Josh Lehman of the Holy Grale.
This particular brewing formula was first released in July 2012, and was popular enough to give it another go, and to release it in bottles. ... Read More