Louisville Magazine

MAR 2014

Louisville Magazine is Louisville's city magazine, covering Louisville people, lifestyles, politics, sports, restaurants, entertainment and homes. Includes a monthly calendar of events.

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8 8 LOUISVILLE MAGAZINE 3.14 food drink THE SPREAD (Above) Warm Brussels sprouts, sesame goat cheese, citrus and almond dust salad ($8). Morris, Burress and Mucerino try to serve local products often. Beef for the burgers comes from Harned Ranch in New Haven, Ky. "Real proud of our burger," Morris says. "Menus sometimes say prime, but it's not really prime. This is certifed organic prime beef. It's butchered on Monday and is in our hands by Wednesday." The bone- in Creekstone Farms short ribs ($17, at right) are slow-cooked for six hours. "That's what makes them so tender," Morris says. Fried duck livers were recently added to the menu. "You don't see that often," Morris says. And roasted lamb neck stroganoff. "We slow- braise lamb neck, and it's just as tender as that short rib you had, but it's a hearty noodle-y winter comfort food," he says. "It's always changing as far as the seasons go. You'll see our menu change a lot." The bourbon ball truffe cake ($6) is faky and moist on the outside, but spills out gooey chocolate. All breads and desserts are from Dolcé, a local wholesaler. Rotisserie-cooked half-chicken with herbed mashed potatoes ($14, at left). "We try to make a standard American-style Southern rotisserie chicken. We add some honey and some favors to kind of round it out and give it a little sweetness," Morris says. "The duck ($14 for half) is a nod to the Asian-style orange duck with sesame oil. Those favors complement each other really well." Collard greens ($4). 84-120 BACK.indd 88 2/20/14 12:21 PM

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