Louisville Magazine

MAY 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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We narrowed the field of new restaurants to these favorites that have us coming back for more. Cox's Hot Chicken TVs play basketball games as the waitress delivers our trays: golden tenders slathered in auburn hot sauce on a plate-sized waffle with cinnamon butter and bourbon maple syrup. The tea is puckeringly sweet, a perfect pair for fried food: fried pickles, fried potatoes, fried strips of chicken. But the surprise of the meal is "Mary's greens." Ordered as a reprieve from everything fried — nearly everything on the menu takes a dip in oil — the deep-green leaves are spicy, garlicky, juicy. 114 E. Main St., New Albany 134 Spring St., Jeffersonville — Jenny Kiefer Photos by Jessica Ebelhar, William DeShazer, Joon Kim and Adam Mescan The Hall on Washington Guess you could call it "research." While planning the Hall, on the Washington Street side of Whiskey Row downtown, Chip Herchert and his team sampled 200 sausages. "Well, at least more than 190," he says. Herchert also traveled the country, exploring German- style beer halls in Chicago, St. Louis, Ohio (Cincinnati, Columbus, Cleveland). "Everybody in Louisville is focused on bourbon," he says. "We wanted to be German, and we wanted to be beer." The Hall, with deer-antler chandeliers and a 67-foot- long bar of smooth concrete, occupies the narrow building that housed the maker of Magnolia Hams in the 1870s and, after that, a blue jean manufacturer and Old Kentucky Distillery. Herchert's approach is a modern nod to Louisville's German heritage and pre- Prohibition beer scene. That means you can order the forearm workout that is a German lager in a one-liter stein. The menu features a "wursts" section (the heat in the Polish jalapeño sausage sneaks up on you), fried cheese curds, sloppy Joe fries, sauerkraut, red cabbage, a chicken schnitzel sandwich, coleslaw that is somehow airy. The edges of the potato pancakes are crunchy, served with a sweet lingonberry jam. "People coming downtown for a game or an event, they don't want a heavy-ass plate of food," Herchert says. "They want to snack." Question: If I eat everything I just mentioned, is that still "snacking"? 108 W. Washington St. — Josh Moss

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