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/300717
8 6 LOUISVILLE MAGAZINE 5.14 Masala Grill 528 S. Fifth St. food bits drink Food Journal What We're Eating Now Photo by Lynn Hafele Nibbles the DISH Pierogi at the Cure Lounge. Summer rolls at Simply Thai. The "Osaka" sushi roll – that's spicy crab, fried shrimp and avocado with mozzarella on top, served on a plate that's set ablaze – at Osaka. The Cuban sandwich at Wiltshire Pantry is a beautiful favor jam. Served hot and juicy. Always go with a side of bacon at Hillbilly Tea. Enchiladas verdes at Sol Aztecas. "The $15 Burger," which costs $14, with a bacon aioli at Against the Grain. And a homemade smoothie and a Pilates routine to offset. Tacos de carnitas at Mojito. Lemon souffé pancakes at Toast. Pretzel croissants, an egg-and- cheese biscuit…and another black- pepper biscuit, this one with duck- sausage gravy and a sunny-side-up egg, at Gralehaus. Hey, it had just opened. We needed to try it all. Jason B. Roberts, 33, is the executive chef at Z's Oyster Bar and Steakhouse What's a local restaurant people would be surprised to know you've never eaten at? "Jack Fry's." The best place to eat after midnight in Louisville? "Las Gorditas taco truck in Buechel." What ingre- dient do you use more than any other? "Salt." Where are you a regular? "Vietnam Kitchen. Shrimp spring roll." What's always in your refrigerator? "Ale-8-One." Favorite cereal? "Frosted Flakes." A kitchen tool you couldn't live without? "Immersion blender." Favorite snack? "Chicago-mix popcorn — caramel and cheese." What do you make at home most often? "Carnitas." Favorite cheap beer? "Natty Light." What cures your hangover? "Asparagus." The best dish you've had recently at a res- taurant in town besides your own? "Catfsh in a clay pot at Basa." Who from the local food scene should we ask these questions to next? "Tyler Powell from the Silver Dollar." "We are the only restaurant in town serving Pakistani food," says Shahid Qamar, the 40-something owner of Masala Grill with his wife Nuzhat, on South Fifth Street downtown. Originally from Pakistan, the couple moved to Louisville from Phoenix in 2007 so Qamar could take a job re- searching breast cancer at the University of Louisville. Tey opened Masala Grill this past January. "We knew there should be a presence of our tradition here and decided it was time to introduce our culture to the community," Qamar says. Te stand-alone building's diagonal front window frames the restaurant's cantaloupe-orange walls and handful of tables. From the kitchen comes the rich smell of a traditional Pakistani spice mixture called masala. When asked which dish is the most popular, Nuzhat thinks for a second. "Hmmm," she says. "Well, people tend to order a lot of things, especially kabob wraps and biry- ani," which is rice with chicken. Chapli kabobs are round beef patties spiked with masala. Nuzhat, the head cook, says she doesn't treat spices as favor-enhancers but as ingredients on their own. For 16 years she worked for major chains such as Dunkin' Donuts. "I want you to know my wife is a strong, independent Muslim woman who knows business," Qamar says. Qamar explains how the lone building, on a seemingly idle street, has housed Ethiopian and pizza restaurants in the past. "You know, there is a whole row of independent ethnic restaurants around here — a Chinese one, an Italian one," he says. "Tink of how great it would be if one day the row could be flled with more, and people would come to know this street for its cultural food." Ñ Maliha Ikram Annie Pettry, 34, is the chef at Decca on East Market Street. Here's what she ate on Friday, April 11. 1:30 a.m.: Home from work. Have one PBR and a handful of trail mix. Fol- lowed by sleep. 10 a.m.: Back to work. Two cups black coffee and a granola bar. 2:15 p.m.: Handful of almonds toasted with olive oil and sea salt, one branch of blanched broccoli and a bottle of grape kombucha. 4 p.m.: One liter bubbly water. 4:45 p.m.: Staff meal: Thai beef laab, sticky rice, cabbage and peanut salad. Restaurant service begins after the staff meal. 5:45 p.m.: Cappuccino. 7 p.m.: Water. 9:20 p.m.: One piece salmon. 11:25 p.m.: One Death's Door gin- and-tonic after service ends. 80-112 BACK.indd 86 4/18/14 11:31 AM