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 60 of 148

42 LOUISVILLE MAGAZINE 8.14 A Lexington company started Jerry's J-Boy (then just called Jerry's) in the late '40s. (And eventually brought the world Long John Silver's.) By the late '80s, the company sold the Jerry's res- taurants. Most new owners converted them into Denny's. The few that didn't become Denny's became Jerry's J-Boy, maybe a nod to Frisch's Big Boy. In case you had any questions about J-Boy's specialty: The Elvis statue, Elvis memorabilia and oldies music scream, "Classic American food is served here!" The breakfast menu (served 24/7) delivers it. Eggs, bacon, potatoes, biscuits and gravy — all that. It's pretty empty at midnight, but I've been told it gets busier as people end their nights of drinking. Our server is friendly and the food comes quick. The Husky platter I order is more than enough for two. Big portions of crispy hash browns, scrambled eggs, sausage links and a stack of pancakes. Don't expect real maple syrup. Do expect a full stomach. — AT 9pm 9PM Burger Boy 1450 S. Brook St. (Burger Boy) and 1532 S. Fourth St. (Tavern) The top of the wooden door has worn through from the bell that hits it every time someone comes inside, an indication of this place's popularity (or age — the building has been around since the 1930s and it has been a diner since the '60s.) Burger Boy's look is half-retro ( jukebox included) and half-U of L, plus lots of stimulating fags and bumper stickers as you're eating fattop-grill breakfast. If you're in the mood for some cereal, the Burger Boy's owner also runs the Old Louisville Tavern around the corner. A bartender there will make you a Fruity Pebbles cocktail: limoncello, Razzmatazz and Frangelico, which is a hazelnut liquor in a Mrs. Butter- worth's-esque bottle. — MCA It's perfectly fne to dodge Sunday morning's highchairs and 30-minute waits to get your hearty breakfast (three eggs, bacon, sausage, home fries, toast, grits and a pancake) just before closing time. Eat among the linger- ing wine-sippers and those following their steak dinners with fourless chocolate cake. Make sure you pair your meal with a mimosa or Irish cofee. It's also perfectly fne if you'd rather just go with the salmon Niçoise salad at 10 a.m. on a Sunday. Wait, who are we kid- ding? When given the choice, ALWAYS go with breakfast. — Mary Chellis Austin 10pm 10PM North End Cafe 1722 Frankfort Ave. and another location in Douglass Loop Jerry's J-Boy 4832 Dixie Hwy. 11pm 11PM Hi-Five Doughnuts (pop-up stand) "We want to be a third-shift food truck," says Leslie Wilson, who owns Hi-Five Doughnuts with her friend Annie Harlow. "Hit the late-night bars, then go downtown as people head to work." The Lou- isville natives, both in their 30s, are still in the market for a truck. In the mean- time, Hi-Five (named for U of L's Doctors of Dunk, who invented the high-fve in the late-'70s) has been setting up its stationary stand all over town for more than a year. "We like being females doing it our own way," Wilson says. Listen to some of these creations: El Borracho ("the drunk"), with a tequila glaze and a sprinkle of lime salt; Papaw's Choice, with sausage gravy, Kellogg's Corn Flakes and maple syrup; the Getaway, with a piña colada glaze, fresh coconut and dried pineapple. The women make all the glazes and doughnuts themselves. At events, they keep the glazes warm and set up a topping station, making everything to order. "Our ingredients — they're as healthy as you can get when making doughnuts," Wilson says. — JM Four Sisters

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