Ahh, Captain’s Quarters! From its striking ski-lodge-style wood and glass building to the decks that ramble over its scenic riverfront slope just up the Ohio at Harrods Creek, within skyline’s view of downtown Louisville, what’s not to like? Continue reading Sunday brunch tough choice at Captain’s Quarters
When the Fish-Fry House opened in the Highlands last year, it generated a lot of excitement among local fried-fish lovers (who, of course, are legion), but not entirely for the right reasons. People emailed, they called, they stopped me on the street to pronounce the good news: “The Fishery has opened a branch in the Highlands!” Actually, not so much. In fact, when this purveyor of fried fish and other fried things changed its name from Blue Lagoon about a year ago, it hoisted a logo that looks an awful lot like The Fishery’s: Same fat serif font, same big F at the start and big Y at the end; the only difference is a little “-f” replacing The Fishery’s little “e” in the middle of the word. Drive out Bardstown just past Kroger and check it out. Chances are it will fool you, too.
In fact, the tenuous connection reportedly goes back to an old franchise agreement for a different location. The similar sign was not exactly welcomed by the original Fishery folks, or so I’m told.
But the argument has apparently abated, as the sign still stands. Live and let live. It takes plenty of fish to satisfy all the fish lovers in this fish-happy town, anyway, and that goes double when it’s Lent, the season when a lot of believers, in the spirit of sacrifice, switch over from delicious red meat to delicious fried white fish during the 40 days before Easter.
You don’t have to believe a thing beyond “I believe I’ll have me a fish sandwich” to enjoy the goodies here, though; and I’ll testify that Shahram Pouranfour (who also operates Sharom’s Fishery Station on Outer Loop) is a master of breading and frying. In a recent visit, we didn’t taste a fried item that wasn’t crisp, golden-brown and delicious. The offbeat venue only adds to Fish-Fry’s curb appeal: It’s located in the ‘20s-era gasoline service station that was lovingly renovated for restaurant use by the late, lamented Diamond Station.
The menu, as noted, depends substantially on frying, with fried Boston scrod, chicken, shrimp, chicken livers, oysters, salmon croquettes; even fried alligator tail and fried shark bites, along with a few tasty non-fried items such as oven-baked scrod, on a family-friendly menu topping out at $12.95 (for a fried oyster platter with choice of two sides). The bar is currently shut down, a sign on the door announcing that wine, beer and liquor won’t be available “until further notice.”
We made do with iced tea and filled up on a well-made fried scrod on rye ($6.50), an oversize rolled oyster ($5.75) that resembled a giant hush puppy with tiny fresh oysters baked in, and sides of outstanding fried green tomatoes, standard-issue green beans and, reflecting Pouranfour’s Persian heritage, Iranian-style dilled rice.
Our fried lunch for two, filling enough to set aside any plan for a serious dinner that evening, came to $27.78, plus a $6 tip.
2280 Bardstown Road
If you like seafood and fish, dine in a city that’s close to the water. This seems like good advice, but for reasons lost to history, Louisville has always been an exception to this rule.
The city is, and has been, crazy for seafood – particularly fried mild white fish – and we reportedly rank second only to Boston in cod consumed per capita, even though we must look hundreds of miles farther than the muddy Ohio for our source of supply.
Continue reading The Fishery satisfies in Lent and all year ‘round
The demise of Flabby’s Schnitzelburg in July 2010, following on the heels of its sibling eatery, Mazzoni’s, which failed in the autumn of 2008 at the ripe old age of 124, seemed to spell the death of a great Louisville culinary tradition — the “rolled” oyster.
Continue reading This rolled oyster hits a Home Run
I’ve long been a fan of Moby Dick. The local mini-chain with the cartoon whale logo may look fast-foodish, but they’ve been frying quality cod for nearly 45 years, and they know how to do it right. But the news of a recent addition at the Moby Dick in St. Matthews (4848 Shelbyville Road, near Whole Foods) made my head snap back. Fried chicken?
Continue reading A thigh and a wing for Captain Ahab?
So what’s a scrod? I’ll spare you the notorious Boston cabbie joke (although if you’re desperate to hear it, email me.) Anyway … scrod – or “schrod,” an older variation that’s dying out – is a foodie term that’s hard to pin down. Its definition varies depending on where you look it up.
Continue reading We get scrod, and haddock too, at The Fish House