Louisville Magazine

JAN 2019

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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70 LOUISVILLE MAGAZINE 1.19 The Porch cocktail nesses over the years, including a general store and restaurants like the Chick Inn and the Melrose Inn. "Part of what was exciting for me about doing the restaurant was helping bring back a little bit of the identity of Harrods Creek," says Holland, who describes that part of town as "a pocket of country amidst suburban growth." She chose to resurrect the Pine Room name because of its rich history and reputation as a gathering spot for friends. Much of the Pine Room's history has been relayed by word of mouth, though vintage newspaper advertisements also paint a vivid picture. One 1970 ad reads, "e Pine Room welcomes the boating and river crowd…and says OK to casual dress! Only 10 minutes from downtown! Wonderful dinner menu, wine, booze, candlelight, and all that jazz!" Another ad touts cheap drinks and live music "for your listening and dancing pleasure," plus a "famous" seafood platter of shrimp cocktail, scallops, fried clams, deviled crab, oysters and fish for only $2.75. e 2018 Pine Room is, by all accounts, brighter and more focused on quality food than the original, yet Holland has worked to create a welcoming ambiance that has the same neighborhood appeal as its namesake. "I tried very hard to create a warm and inviting atmosphere that wasn't so casual that you wouldn't want to go on a date, but also not so fancy that you wouldn't come in regularly and bring your kids," she says. Holland has partnered with seasoned restaurateur Steven Ton, whose resume includes Doc Crow's Southern Smokehouse & Raw Bar, along with the now-shuttered Basa Modern Vietnamese and 732 Social. (e latter was located in the Green Building, which the Hollands developed in NuLu.) Holland worked closely with Ton and chef Coby Ming (formerly of Harvest) to craft the Pine Room menu. Ming served as executive chef until December, when James Moran took the helm following stints as executive chef of 8UP and chef de cuisine at Seviche. Each week, Holland meets with Ton and Moran to explore possible specials to accompany the regular menu, which includes entrées such as buttermilk fried chicken, pappardelle pesto pasta and grass-fed steak with French fries. Holland, a pescatarian, mentions fried artichoke hearts, the sweet potato falafel served with cucumber salad, and a nacho plat- ter. "ere's an element of comfort food, but also healthy options," she says. "We wanted to appeal to everyone." As you drive out River Road to Harrods Creek, it feels as though you've been transported to a different town in a dif- ferent time. e Pine Room's simple fluorescent sign casts a green

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