Why Bison?
From ancient forests and savannahs of Kentucky comes a native food that helps define our local cuisine as naturally delicious.
There was a blip on the culinary radar a decade or so ago, when chefs became enamored of exotic meats, particularly ostrich, which was purported to be lean and crammed with protein. It tasted OK, but it was somewhat removed from its terroir, as it were. Even if the birds were raised in Southern Indiana, it didn’t feel like they belonged on our menus.
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Buckhead hosting dinner featuring local beers and foods March 18.
Kudos to Tisha Michelle Gainey for the hard work she and the brew-focused crews at Buckhead Mountain Grill (Bardstown Road and Jeffersonville, Ind.) and Rocky’s Sub Pub put into elevating the status and availability of local beer at restaurants. Her team has done a nice job on special events and dinners centered on beer, which never gets the plate-side respect given wine and bourbon.
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“Down One Bourbon Bar” opens today.
A new downtown bar and grille featuring more than 100 Bourbons, specialty cocktails, and locally produced craft beers officially opened today.
The address of the new spot is 321 W. Main St., in the Waterfront Plaza Building.
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Game on!
“Game” Restaurant is now open.
The minds behind Hammerheads — Adam Burress and Chase Mucerino — have brought their creative talents to a new spot at 2295 Lexington Rd. (formerly Cyclers Café). “Game” is a burger restaurant with one wonderful twist — burgers made from unique meats.
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The Comfy Cow is moooving on to franchising
Looks like The Comfy Cow ice cream and dessert company could soon add a new item to its menu: franchise opportunities.
The three-unit concept has been a hit since opening in 2009, and along the way it has attracted the attention of at least one well-heeled restaurant veteran who sees its potential as a regional, and potentially national, concept.
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Louisville pizza boom replacing burger boom?
Seemed all the talk for the past two weeks centered on better burger restaurants opening up.
This week the talk shifts to pizza places, specifically one in J-Town and one in the Phoenix Hill/Highlands area.
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Maker’s Mark reverses decision.
Last week Maker’s Mark announced a plan to cut the proof of their Bourbon from 90 to 84 proof in what they said was the “best way to meet demand.”
What followed was a week of customer and public outcry prompting Forbes to question if Maker’s Mark was committing brand suicide.
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Wild Eggs is offering all-you-can-eat pancakes for $4.99
In case you missed it.
Hot on the heels of serving their four millionth egg, Wild Eggs is serving up a deal that is sure to satisfy the pancake lover in you.
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Bourbon’s Bistro humming along quite well with new chef
Chefs are always under pressure, but arguably that pressure is at its worst when one takes over a kitchen following a successful forerunner.
Creating one’s own reputation while at least living up to the last person’s rep is difficult. Especially when the last guy was chef Michael Crouch and the restaurant is Bourbon’s Bistro.
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News and Noteworthy Updates
Even when it’s quiet, there’s always something afoot in Louisville restaurants
Wipe those bits of gumbo/po’ boys/etoufée/beignets from your mugs, Fat Tuesday is over. Let’s get back to the daily scene here, where something’s always going on even if it’s just in the background.
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