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.

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Page 57 of 148

LOUISVILLE MAGAZINE 8.14 39 Through the fenced-in gravel beer garden behind the Holy Grale is the back entrance to the Grale- haus, which will eventually add a couple of hotel rooms to the compound and is already cooking breakfast until 4 p.m. Lamb sausage and grits, trout hash, breakfast sandwiches (egg, cheese, country ham, bacon) on biscuits, brioche or pretzel buns. The black-pepper biscuit with duck gravy (maple syrup, duck jus, sunny-side-up egg and "duck cracklin'" ) is one of the frst things chef Andy My- ers came up with. "We use the entire duck," he says. "I wanted something Southern-ish and dinner-ish, but a little more fun and not a straightforward biscuit-and-gravy." The dish is surprisingly light. "I hear that a lot," Myers says. "There's not a lot of fat on a duck. "When we were coming up with the menu, wherever we food-vacationed — Chicago, New York, L.A., New Orleans — there seemed to be more options during the frst part of the day," Myers says. "We want to approach breakfast the same way you would a dinner menu." — JM 2pm 2PM Toast 620 E. Market St. as well as a New Albany, Ind., location 3pm 3PM The Cafe 712 Brent St. 4pm 4pm Gralehaus 1001 Baxter Ave. It's two in the afternoon on a Saturday and social norms dictate a sandwich or soup. Toast on Market ofers both lunch and breakfast, but I can't resist the menu's obvious star — the lemon soufé pancakes. For $9 you get three lemony buttermilk pancakes, topped with vanilla custard and adorned with sweet blueberry compote. This is dessert disguised as a pancake. The entrée comes with a choice of bacon or sausage, but nix the two. Go with the hash-brown casserole. It's a bounti- ful scoop of potato chunks mixed with cheese, red pepper and the faky crunch of a Ritz Cracker crust. If keeping it local is your thing, try the Bourbon Mosa — half a Manhattan topped with champagne. The pendant lighting and brick walls are an aesthetically pleasing distraction from the ensuing mimosa buzz. — Avery Walts I have no idea how they make the eggs so fufy in the Strata del Giorno here. It's kind of like a deep-dish pizza with spinach, bacon, tomatoes and cheese, but replace the doughy crust with light, airy egg custard. The portion was so big I couldn't try anything else. But I probably should, judging by the decent crowd at 3 on a random Wednesday afternoon — in a restaurant that's kind of hard to fnd, of Broadway as you're heading toward the Highlands. Oh, and compliments to the land- scaper. It was 90 degrees the day I went, too hot to sit outside, but that partially covered patio is the perfect place for brunch when it gets a little cooler. — AT Hillbilly Tea

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