Magazine

In the spirit of Thanksgiving, we asked 15 folks from Louisville’s food scene for the local dish — from a restaurant or food truck besides their own — that makes them give thanks.

 

 

 

“After being in Italy for so long, it’s great to have amazing Asian food anytime I want, especially crispy roasted duck!” — Chef Gina Stipo, At the Italian Table (2359 Frankfort Ave.)

 

 

Kalamity Katie’s 
Border Benedict
Wild Eggs 

multiple area locations 
wildeggs.com 
“I don’t make it out much, but when my parents come to town we like to go to Wild Eggs. Kalamity Katie’s Border Benedict is a great flavor combination of cornbread, chorizo, avocado and cheese sauce.” — John Varanese, Varanese (2106 Frankfort Ave.) and the upcoming River House on River Road

 

 

 

The C.E.O. Burger
Mussel & Burger Bar
9200 Taylorsville Road 

384-4843 
113 S. Seventh St. 
“Everything from the arugula to the confit tomatoes to the truffle aïoli just mesh together perfectly.” — Darnell Ferguson, SuperChefs (106 Fairfax Ave.)

 

 

 

“So we both agree that because we are super-nostalgic and have such a huge crush on old-school Louisville, we choose the wings from the Back Door.” — Annie Harlow and Leslie Wilson, Hi-Five Doughnuts food truck

 

 

Brisket 
Hammerheads 
921 Swan St.
365-1112
louisvillehammerheads.com
“It’s comfort food to me. It’s like a really great version of what my grandmother used to make. I have waited for it for at least 45 minutes before, which is a record for me.” — Allan Rosenberg, Fontleroy’s Gastropub (2011 Grinstead Drive)

 

 

 

Westport Roll 
and Island Roll
Hiko-a-mon
416 W. Muhammad Ali Blvd.
625-3090
1115 Herr Lane, Suite 130 
365-1651
hikoamon.com
“I deeply admire (chef Hiko’s) fusion of French and Japanese cuisines. He’s pretty brilliant.” — Madeleine Dee, Fond of Louisville (2520 Frankfort Ave.)

 

 

 

Soup Dumplings
Joy Luck
1285 Bardstown Road
238-3070
thejoyluck.com
“Because: hangovers. Something about the dough and hot soup is so simple and perfect.” — Griffin Paulin, Over the 9 (120 S. 10th St.)

 

 

 

Braised Rabbit 
Cavatelli Pasta
Decca
812 E. Market St.
749-8128
deccarestaurant.com
“Chef Annie Pettry from Decca did a braised rabbit cavatelli pasta with breadcrumbs and Parm. It was so simple but it was out of this world.” — Lawrence Weeks, Jack Fry’s (1007 Bardstown Road)

 

 

Baked Chick’n & Country Cornbread Dress’n
Shirley Mae’s Cafe
802 S. Clay St.
589-5295
shirleymaescafe.com
“Because it’s a comforting classic dish that reminds me of the holidays. Plus, the people who work there make you feel at home.” — Annie Pettry, Decca (812 E. Market St.)

 

 

Barbecue Lamb Ribs
Hammerheads
See above listing
“Like, how? How did they coax all this deliciousness out of this? The texture, the balance in flavor: perfectly salty, smoked, sweet, fatty and unctuous without being cloying? I don’t even bother with barbecue sauce. It doesn’t need it.” — Ethan Ray, Roux (1325 Bardstown Road)

 

 

 

Garden Za Pizza
Za’s Pizza Pub
1537 Bardstown Road
454-4544
zaspizza.com
“On whole-wheat crust with light cheese. This is what we get at home probably twice a month. It’s a lifesaver with our kids, and it’s one of my favorite pizzas in town. I almost ate a whole one the day I proposed to my wife because I was nervous. I feel like it’s my favorite comfort food in the city.” — Dallas McGarity, Marketplace Restaurant (651 S. Fourth St.)

 

Cochinita Pibil
The Mayan Cafe
813 E. Market St.
566-0651
themayancafe.com
“It’s a slow-roasted pork dish, the perfect balance of flavors.” — Joshua Moore, Volare (2300 Frankfort Ave.)

 

 

Kimchi Tofu Tacos
Holy Molé Taco Truck
“Not many people do tofu right in this town.” — Jimmy Mai, Tasty Tuxedo Treats 

 

 

 

Chicken Tikka Masala
Kashmir
1277 Bardstown Road
473-8765
“The pork belly sliders are by far one of my favorite things to eat anytime I can get ahold of them. Other than that, I would say that the chicken tikka masala from Kashmir is also very close to my heart. I’ve been eating there since I was 12, and I’m still a regular.” — Jordan Delewis, Against the Grain (401 E. Main St.)

 

 

 

 

Pork Chop and Collard Greens
Fontleroy’s Gastropub
2011 Grinstead Dr. Suite 104
882-2507
"[Allen Rosenberg’s] Collard greens are different and melt in your mouth. The pork chop is moist and tender." — Lamonte Bobo, America. The Diner. (962 Baxter Ave.)