Louisville Magazine is Louisville's city magazine, covering Louisville people, lifestyles, politics, sports, restaurants, entertainment and homes. Includes a monthly calendar of events.
Issue link: https://loumag.epubxp.com/i/131459
Smoketown USA (2007) COFFEE & MORE Dairy Kastle (1974) and cats included. Sitting on the back porch with a beer when a band is playing on a summer night might be the Germantown version of heaven. The New Vintage Showcase 2126 S. Preston St. A brand spanking new concert venue in Germantown right next to Zanzabar. 1038 Lydia St. // 384-3171 This no-frills corner bar is a place where you can kick back for a long happy hour (noon-7 p.m. daily) and meet some Germantown/ Schnitzelburg locals. Hauck's (1912) Pauly's Schnitzelburg Pub Heine Brothers Coffee 822 Eastern Pkwy. // 637-1060 heinebroscoffee.com See Highlands entry. Heitzman Bakery Shelby Park Gos Old Hickory Inn 575 Eastern Pkwy. // 634-8990 On a hot summer night, this ice cream stand is the most popular place in the neighborhood. Locals line up for chili dogs, soft serve ice cream and milkshakes. 1000 Goss Ave. // 637-9282 Take home a new appreciation for Germantown's heritage along with that 12-pack of Bud Light. The same family has owned and staffed this convenience store since 1912. Just outside the store is the site of Germantown's most beloved tradition, the Dainty Contest. E Broadway Shelby St 1153 Logan St. // 409-9180 smoketownusa.com This restaurant puts the barbecue smoke in Smoketown. Bring some extra cash for the ongoing "yard sale" — every item in the store is up for grabs, including that chair you're soon to sit on! s Av 65 1151 Goss Ave. // 634-5401 It's hard to get more Germantown than Pauly's Schnitzelburg Pub. Located at the intersection of Goss and Texas Avenues, Pauly's offers a laid back, no frills vibe. You'll fnd pool tables, televisions, a jukebox and welcoming neighbors. Can't beat that. e Pop lar Clark Park lev el r d 264 Purrswaytions 2235 S. Preston St. // 409-8487 This relatively new addition to the Germantown bar scene has it all: DJs, dancing, drink specials, karaoke, cabaret shows and much more. 810 Eastern Pkwy. // 452-1891 See Southwest Louisville/Shively entry. Nord's Bakery (2002) 2118 S. Preston St. // 634-0931 This old-timey family bakery is guaranteed to satisfy your sweet tooth with doughnuts, cookies and — this is Germantown, after all — kuchen. Try the maple-bacon long johns. Nuts N' Stuff 1000 Barret Ave. // 452-6566 nutsnstuff.com This store sells spices, teas, candies, nuts and bulk foods by the pound. Parkway Produce 2601 Preston St. // 634-3145 Located near the intersection of Preston St. and Eastern Parkway, Parkway Produce sells fresh fowers and produce in an outdoor market setting. Sunergos Coffee (2004) 2122 S. Preston St. // 634-1243 sunergoscoffee.com Name is from Greek: working together. Let the Sunergos team work together to bring you their home-roasted coffee, which will help your thoughts work together. Nightlife Club 21 1481 S. Shelby St. // 690-6070 The sign advertises that Club 21 is open 22 hours a day. Alas, most days they're open from 10 a.m. to 4 a.m. Still, don't be fooled. Club 21 draws Germantown folk who are serious about partying. Four Pegs Beer Lounge (2011) 1053 Goss Ave. // 634-1447 fourpegsbeerlounge.com Popular joint with a dozen well-chosen chalkboard brews and a short menu that includes a beer-glazed angus burger and a waffe-andchicken sandwich. Groucho's Bar & Karaoke (2010) 935 Goss Ave. // 634-7100 This spot for night owls hosts wannabe karaoke stars every night of the week, as well as special events like Nintendo Wii tournaments, open mic comedy and horror flm nights. Nachbar (2007) F FACE·OF DUTCH CREEK FARM BURGER A while back, I discovered Jared's grass-fed ground beef, a product of Dutch Creek Farm just east of town in tiny Pleasureville, Ky. (If that name is any indication of the taste of its animal products….) It's essential to start with this meat (found at Rainbow Blossom, ValuMarket or farmers' markets) or you'll wind up with some dried-up blah. I put a patty on the stovetop, on medium heat. Salt and pepper. No smushing it with a spatula so the juices fow out. It's not a bug; it's my sacred meal. The next burner over, I've got a couple of strips of bacon frying away. Stevie Wonder grooves through the kitchen. One of my hands is snapping, the other maneuvers the fip. I've chopped part of a sweet onion, which effortlessly caramelizes in the bacon grease. If needed, you may pour some fat from the un-smushed burger on the onions. The burger is done when, at a knuckle's touch, it has the consistency of a wrung sponge. I wash lettuce leaves to serve as the palette. Break the burger into thirds over each leaf. Do the same with the bacon. Distribute the onions. Cut up chunks of avocado, crumble some bleu cheese and sprinkle on some barbecue sauce (I like Stubby's hickory bourbon favor). Caution: The burger's the star of the show; don't smother it in toppings. Instead, drench it in its own innards that have escaped into the pan. One by one, wrap up the goodness with the now partially wilted lettuce and sing hallelujah. I seldom come up for air, though my head nods in a dance-like motion of gastro approval. Flavors roll down the pinky side of my hand, and I lick it all up. I also lick the plate. VS Restaurant BURGER Buns are not made of lettuce. They are biscuits at Hillbilly Tea, Kaiser rolls at Jack Fry's, soft and salty pretzel loaves at the Holy Grale. At Harvest, the toppings are a hog jowl bacon jam and cheese made from goat's milk. Sometimes, like at Game, the meat is duck or lamb. Elk. Kangaroo, too. "The Slopper" at the Silver Dollar is an openfaced double, the twin slender patties fghting to come up for air in an ocean of melted Jack cheese and a green chile demi-glace. There's a food truck called the Grind. There's the Bluegrass Burgers toppings bar. The beautiful mind behind Guaca Mole and Havana Rumba is doing burgers in the 'burbs off Taylorsville Road. Rye has one on its menu. Proof has that famous bison burger, for God's sake. Our city is in the middle of a burger renaissance. There are too many exciting things out there to spend time in the kitchen, cooking a hamburger on a stovetop. — Josh Moss — Mary Chellis Austin 969 Charles St. // 637-4377 A comfortable, laid-back hangout popular with hipsters but friendly to all walks of life — dogs 6.13 LOUISVILLE MAGAZINE 67