Louisville Magazine

AUG 2014

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/352322

Contents of this Issue


Page 123 of 148

LOUISVILLE MAGAZINE 8.14 105 www.selcctivesearch.com Food trucks and carts across Louisville are giving immobile restaurants a run for the roses. Having trouble locating your favorite? When in doubt, head to the Flea Off Market, the frst weekend of the month in the massive Fresh Start Growersí Supply lot just outside NuLu. Hereís a guide to three of our favorites, with three more to come next month. —Avery Walts Get It on a Bun at Booty's Louisville natives Tammy and Craig Boutiette bought a food cart in 1996 after selling their personal tanning bed and hot tub. Three years ago, the coupleís "so-good-youíll-smack-yo-momma" mobile diner hit the streets. Frequent locations: The cart is downtown on Jackson Street in front of Uni- versity of Louisville Hospital. "The hospital is a hub for out-of-staters," Tammy Boutiette says. "The truckís best location is at Chestnut Street between Floyd and Brook streets. They're my frst foodies, and they'll be my last." Style of food: "I brought back old diner-type food, with todayís international favors," Boutiette says. Try the wasabi-balsamic burger. Most popular items: Burgers, Jamaican jerk chicken, Not Yo Mommaís Nachos. Name origin: "My last name," Boutiette says. "I was nicknamed Mrs. Booty when I got married. It was a funny gesture that became a business." Holy Molé When Max Balliet moved from the Bay Area in California to Louisville as a kid, he brought with him a love for authentic Mexican food. In June 2011 he opened Holy Molé, an eye-popping lime-green mobile taquería. Frequent locations: Flea Off Market, Douglass Loop Farmersí Market, cater- ing events. Style of food: "We started with traditional taquería-style tacos, and the per- sonality we have spun onto it would be more of a modern approach," Balliet says. Most popular items: Fried fsh taco (regularly available); soft-shell crab taco (special). Name origin: "A girl I was dating at the time came up with the name," Balliet says. "Obviously molé is something we do on the truck pretty often, so itís just a cute play on moly." Red Top Gourmet Hot Dogs Ryan Cohee opened Red Top Gourmet Hot Dogs in April. Heís from Flint, Michigan, which claims the coney dog as one of its own. Heís here to help our hot-dog game. Frequent locations: 724 E. Market St. is the permanent location, open Fri- day and Saturday nights. "But I also do a lot of festivals," Cohee says. And, of course, the Flea Off. Style of food: "I use as much organic as possible, as much local as pos- sible," Cohee says. "Natural-casing hot dogs, handmade." Most popular items: The Louisville Coney: frankfurter on a steamed pretzel bun with beer cheese and coney sauce. The Red Top Dog: local Foxhollow Farms grass-fed beef hot dog on a steamed bun with coney sauce, balsamic coleslaw and local tomatoes. Name origin: "Itís the fact that my cart has a big red top on it," Cohee says. "And I was coming up with names, and I liked 'red topí on print. To be hon- est, the wife came up with it." Moving Fixtures

Articles in this issue

Links on this page

Archives of this issue

view archives of Louisville Magazine - AUG 2014