Category Archives: St. Matthews, Westport Village, and environs

Digging into the Feed Bag

The Feed Bag

(The Feed Bag Deli and Catering, Voice-Tribune, Sept. 13, 2007)

Okay, it’s not quite as hard to get into the Feed Bag as it was to gain entry to a Prohibition-era speakeasy: No one will challenge you through a peephole or insist that you prove you were invited. In fact, if you’re having a tough time finding your way to this almost-hidden St. Matthews treasure, chances are someone will offer directions with a smile.

Nevertheless, The Feed Bag isn’t exactly high-profile. First there’s the small matter of its location: Despite its Breckenridge Lane address, it’s not really visible from this or any other thoroughfare.
Continue reading Digging into the Feed Bag

On wings of fire

Wings
Back Door wings are legendary. Have them mild, medium, hot or “Burner.” LEO Photo by Nicole Pullen.

LEO’s Eat ‘n’ Blog with Louisville HotBytes
(Nine fine spots for wings)

The calendar says it’s September, and just about everybody in town is fired up for the Cards vs. Cats weekend. So where are the colorful leaves, that hint of wood smoke in the air and the crisp, hazy autumn afternoons that define “football weather”?

OK, so it’s a little early for that, with temperatures still hitting the 90s and few signs of autumn around. But one constant of the season remains: Whether you’re tailgating at the stadium or planning a hearty repast for an afternoon of football on TV, it’s hard to imagine a better football snack than a mess of spicy, crispy Buffalo-style chicken wings.
Continue reading On wings of fire

The quest for great ‘cue

Shane's Rib Shack

(Shane’s Rib Shack and Pig City BBQ, Voice-Tribune, Aug. 31, 2007)

For many years, when I’ve been in the East End and craved excellent barbecue, my go-to spots have been Jucy’s near Pewee Valley and Vince Staten’s in Anchorage.

Jucy’s remains a favorite, but Staten’s, sadly, has lost a step since local writer Vince Staten (co-author with the C-J’s Greg Johnson of the fine book “Real Barbecue“) moved to Tennessee and the eatery that still bears his name moved out U.S. 42 to new shopping-center quarters on the site of the old Melrose Inn in Oldham County.

While the barbecue at Vince’s (without Vince) remains acceptable, it’s no longer memorable; so I’ve been looking for some new go-to places in the neighborhood when I’ve got a hankering for smoked ribs, pulled pork, brisket and all the fixins.
Continue reading The quest for great ‘cue

Chef Dan seeks out the little donkey

Salsarita's
Salsarita’s chicken burrito with black beans, medium salsa, guacamole, lettuce, cilantro, red onions and cheese. Photo by Robin Garr.

LEO’s Eat ‘n’ Blog with Louisville HotBytes
(Qdoba, Moe’s, Salsarita’s)

When a top chef takes a break from cooking for other people and ventures out to dine on someone else’s fare, what goodies is he likely to choose? Ethereally trendy foams and smears and other cutting-edge num-nums of molecular gastronomy?

Well, maybe.

But if you ask Chef Dan Thomas, sous chef at Big Spring Country Club and late of City Café, Café Metro and Equus, about the casual snack that smacks his piñata, a fond, distant look comes into his eyes and he literally licks his chops.

“Burritos,” he said. Continue reading Chef Dan seeks out the little donkey