Come enjoy the newly renovated deck at The Monkey Wrench in the Highlands (1025 Barret Ave.) for an evening of oyster tasting and a Cajun crawfish boil surrounded by the sounds of your favorite Yacht Rock DJ, Captain Capricorn.
The meal begins with an appetizer serving of fresh oysters done three ways (on the half-shell, Rockefeller and deep fried), followed with a huge traditional crawfish boil flown in from Louisiana. Continue reading Crawfish boil and fresh oysters on the deck at Monkey Wrench Sunday 5pm – 9pm
Here in Bourbon Country, we’re all familiar with spirits-based cocktails, but how many of us make beer cocktails?
And if we don’t, why shouldn’t we with all the great brewpubs in the area? Continue reading Finally, beer comes to the classroom when Joy Perinne teaches beer cocktail class at U of L
Tony Palombino is at it again.
The dining-concept king who brought fish tacos and potato-topped pizza to Louisville is now serving up “ModMex” cuisine washed down with bourbon and tequila and followed by a chaser of live music in a honkytonk on West Main Street’s Whiskey Row. Continue reading Manny & Merle’s: Tony Palombino’s latest brainstorm, adds country funk to Whiskey Row
St. Charles Exchange once again encourages guests to linger in Victorian-era building.
TThrough their décor and menu offerings, many restaurants in Louisville transport you to another place, but St. Charles Exchange transports you to another time. Open just since Derby 2012, it already feels like it’s been welcoming visitors since the turn of the century — the 20th century. Continue reading St. Charles Exchange: A Side of History
I had to try The Fish House when the restaurant received my mother’s seal of approval.
Mommy has always been a notoriously finicky eater. And a few years ago, a doctor diagnosed her with a laundry list of food allergies ranging from carrots to cucumbers. So imagine my delight when she finds a local restaurant that addresses her dietary restrictions, offers enough menu options to please her picky palate, and provides food that actually tastes good. Continue reading $10 Challenge: The Fish House & Cafe Beignet
Where Brownsboro Road ends its downhill run at Beargrass Creek sits a two-story farmhouse built 153 years ago when the surrounding area was bucolic farmland rather than today’s odd blend of residential and industrial.
Now painted a distinctive (some say shocking) deep mustard yellow, it stands out from its surroundings , which is exactly the intention of the proprietors Ron Kayrouz and Terry Feraday, who intend the latest entry in Louisville’s fine dining scene, Bistro 1860, to be noticed. Continue reading Bistro 1860: Old Friends Partner to Create a New Fine Dining Experience
After selling Jack Fry’s in 2008 following a wildly successful two-decade run, Susan Seiller, 58, took a break to travel, hike, and take up the African djembe drum.
Far from retirement, those years were a recharging period before she set out to create something new. All the while, a radically different dining concept was nudging at her. Relish — a café offering dine-in and gourmet-to-go options — is the result. Continue reading Relish: Susan Seiller embraces high-flavor, healthful food in an underserved location.
Burress and Mucerino pair-bonded at Sullivan College ten years ago and worked their way together through kitchens including Blu, Jeff Ruby’s, and Seviche before opening Hammerheads, the popular gourmet-bar-food dive in Germantown.
In February — with Hammerheads successful to the point of turning patrons away—the two opened Game, a burger joint with the viewpoint that just about any animal tastes good when ground, formed into a patty, and served on a bun. Kangaroo? Check. Wild boar? Check. Camel? It showed up as a special in March. Continue reading Game: Adam Burress and Chase Mucerino hunt it down, grind it up and feed it to devoted customers.
It’s hard to beat a cookout for casual entertainment. The mood is relaxed, never rushed, and the food is informal, which makes for a perfect opportunity to grill kebabs.
This ancient means of grilling food is not only a fun way to cook, it lends itself to lots of creativity and a shared experience. Depending on what you like to eat, kebabs can be elegantly and colorfully arranged since you can blend of vegetables, fruits and proteins however you like. Assemble them before guests arrive or put out your precut fixings and let them to assemble their own. Kids love doing this, but monitor them closely since those skewers are pointed. Continue reading Easy Kebab Party
With fresh ingredients on consumer’s minds, local farmers markets continue to grown in numbers and popularity.
When Winter’s frosty tendrils recede from the earth, the blossoming of a familiar social phenomenon is not far off. Along with flowers, budding trees, and greening landscapes, neighborhood Farmers’ Markets start sprouting up with a growing vitality as summer rolls in. Continue reading A Guide to Farmers Markets