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/669874
LOUISVILLE MAGAZINE 5.16 89 TRENDING A NAME? WHAT'S IN REGULAR Illustrations by Kendall Regan Bill Bass goes to Franco's in Shively at least twice a week. Meal today: smothered pork chops, mac and cheese and collard greens. "Got to change it up. I had the prime rib earlier this week and the fried chicken last week. My favorite is the fried chicken. The seasoning tastes like my mom's," the 66-year-old says. "Good thing about here is the food is always consistent. The way it tastes this week is the way it tasted last week and the week before." In a hallway connecting the two dining rooms at Caffe Classico (2144 Frankfort Ave.) hangs a fve-foot-wide portrait of the Male High School basketball team that won the 1945 state championship. "There's a couple of players in that photo who went on to play in the NBA — Ralph Beard and Gene Rhodes," owner Tommie Mudd says. Originally displayed in former restaurant fxture Hasenour's, the photo still attracts the attention of Louisvillians who remember the team. "It's become quite a conversation piece," Mudd says. — Jenny Kiefer ON THE WALL NIBBLES Sarah Fosnight and Ashley Kepple co- founded Two Girls City Farm, a micro-farm on Newburg Road. A local restaurant people would be surprised to know you've never tried? SF: "Harvest, even though they occasionally buy our produce." Best place to eat after midnight? AK: "Not a lot of people know this, but the Flanagan's kitchen is open until 2 a.m. or later. Their spicy Philly is my jam." What did you eat for breakfast today? SF: "I eat the same thing almost every morning: a fried egg with sautéed greens. When I eat vegetables for breakfast, I feel like I'm already winning for the day." What ingredient do you use more than any other? AK: "Garlic." What's in your freezer right now? SF: "Some venison steaks, an absurd amount of shredded zucchini, Earthwave Farm's organic blueberries and bourbon stones." What Louisville dish have you eaten more than any other? AK: "B&B; burger from Grind with a side of Brussels sprouts." Where are you a regular? SF: "The Post for a slice of the day and a beer. They don't seem to mind that I'm normally covered in dirt when I come in to eat." Biggest drinking pet peeve? AK: "Bubbles sticking to the inside of a beer glass, a sure sign the glass is dirty." What closed Louisville restaurant do you miss the most? SF: "732 Social. Their Brussels sprouts are the reason I now like Brussels sprouts." Favorite cereal? AK: "Shredded Wheat." Favorite snack? SF: "Hummus and whatever I can use as a vehicle to get the hummus into my mouth." If you were a vegetable, what would you be? AK: "Chioggia beet because they are misunderstood. They are actually quite sweet." If you were a fruit, what would you be? SF: "A freshly picked, homegrown tomato because there's nothing else like it." Kitchen tool you couldn't live without? AK: "An eight-inch cast-iron skillet." What cures your hangover? SF: "A greasy burger, coffee and a large glass of water." When do you know to cut yourself off? AK: "When I start to think I'm a good dancer." The other day a woman dropped off a six-pack of Sterling beer with Secretariat on the cans. After last month's cover (see page 16), yes, we were a little hesitant to mention a horse and the word "beer" in the same sentence. Finn's Southern Kitchen (1318 McHenry St.) Mary Beth O'Bryan and designer Marea Clark wanted to honor the historical nature of the Art Deco building that once housed the Louisville Cot- ton Mills offces in Germantown. "There is a cool bas-relief above the original door with a woman weaving fabric and the name Fincastle Fabrics," says O'Bryan, who, with her husband, operates the restaurant on the Germantown Mill Lofts site. At print time, it was still a hardhat zone, but it's expected to open this month and serve Southern classics — homemade biscuit breakfast sandwich- es, fried chicken, mac and cheese, greens — as well as fresh salads and sandwiches.