This article originally appeared in the November 2015 issue of Louisville Magazine.
To subscribe to Louisville Magazine, please click here [4].
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.
Gina Stipo, At the Italian Table
Roast Duck
Oriental House
4302 Shelbyville Road
897-1017
orientalhouselouisville.com
Oriental House
4302 Shelbyville Road
897-1017
orientalhouselouisville.com
“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 [5]
“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
Wild Eggs
multiple area locations wildeggs.com [5]
“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
Darnell Ferguson, SuperChefs
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.)
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.)
Annie Harlow and Leslie Wilson, Hi-Five Doughnuts
“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 [7]
“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)
Hammerheads
921 Swan St.
365-1112
louisvillehammerheads.com [7]
“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)
Madeleine Dee, Fond of Louisville
Westport Roll
and Island Roll
Hiko-a-mon
416 W. Muhammad Ali Blvd.
625-3090
1115 Herr Lane, Suite 130
365-1651
hikoamon.com [8]
“I deeply admire (chef Hiko’s) fusion of French and Japanese cuisines. He’s pretty brilliant.” — Madeleine Dee, Fond of Louisville (2520 Frankfort Ave.)
Hiko-a-mon
416 W. Muhammad Ali Blvd.
625-3090
1115 Herr Lane, Suite 130
365-1651
hikoamon.com [8]
“I deeply admire (chef Hiko’s) fusion of French and Japanese cuisines. He’s pretty brilliant.” — Madeleine Dee, Fond of Louisville (2520 Frankfort Ave.)
Griffin Paulin, Over the 9
Soup Dumplings
Joy Luck
1285 Bardstown Road
238-3070
thejoyluck.com [9]
“Because: hangovers. Something about the dough and hot soup is so simple and perfect.” — Griffin Paulin, Over the 9 (120 S. 10th St.)
Joy Luck
1285 Bardstown Road
238-3070
thejoyluck.com [9]
“Because: hangovers. Something about the dough and hot soup is so simple and perfect.” — Griffin Paulin, Over the 9 (120 S. 10th St.)
Lawrence Weeks, Jack Fry's
Braised Rabbit
Cavatelli Pasta
Decca
812 E. Market St.
749-8128
deccarestaurant.com [10]
“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)
Decca
812 E. Market St.
749-8128
deccarestaurant.com [10]
“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)
Annie Pettry, Decca
Baked Chick’n & Country Cornbread Dress’n
Shirley Mae’s Cafe
802 S. Clay St.
589-5295
shirleymaescafe.com [11]
“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.)
Shirley Mae’s Cafe
802 S. Clay St.
589-5295
shirleymaescafe.com [11]
“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 [12]
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)
Hammerheads [12]
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)
Dallas McGarity, Marketplace Restaurant
Garden Za Pizza
Za’s Pizza Pub
1537 Bardstown Road
454-4544
zaspizza.com [13]
“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.)
Za’s Pizza Pub
1537 Bardstown Road
454-4544
zaspizza.com [13]
“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.)
Joshua Moore, Volare
Cochinita Pibil
The Mayan Cafe
813 E. Market St.
566-0651
themayancafe.com [14]
“It’s a slow-roasted pork dish, the perfect balance of flavors.” — Joshua Moore, Volare (2300 Frankfort Ave.)
The Mayan Cafe
813 E. Market St.
566-0651
themayancafe.com [14]
“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
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.)
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.)
Lamonte Bobo, America. the Diner.
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.)
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.)
This article originally appeared in the November 2015 issue of Louisville Magazine.
To subscribe to Louisville Magazine, please click here [4].
Cover image courtesy of Shutterstock.com/E.K. [16]
Images within article courtesy of the chefs mentioned in caption.
Images within article courtesy of the chefs mentioned in caption.