Louisville Magazine

AUG 2017

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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LOUISVILLE MAGAZINE 8.17 121 EQUATION DISH ON THE WALL Photo by Chris Witzke When artist Nathan Weaver heard that the restaurant Ciঞzen 7 wanted him to create an original work for its walls, there was no hesitation as to what he would do. "I had this idea stuck in my head since college. I just never had the right time or opportunity to do it," says Weaver, now a 30-year-old creative director at local marketing agency Fieldtrip. "When the owners told me the name would be based around the word citizen, I was like, 'This is perfect.'" The massive piece — 41 long pine shelves lined with 3,200 hand-painted miniature figurines — takes up an entire wall in the restaurant, which opened in Norton Commons in 2016. Weaver spent four months painting the figurines (cowboys, Native Americans, zombies, whatever else he could find online) in the restaurant owner's garage, then arranged the colors (red, white, blue) to spell "You're All Beautiful." He would paint 500 figurines on one side, let them dry, then flip them over and do the other side. "It was the most monotonous thing I've ever done," says Weaver, whose work you can see on Heine Brothers' coffee cups, Sterling beer cans and in the Jeffersonville restaurants Portage House and Parlour. "I get a certain kind of feeling from making people get lost in art, and I think the Citizen 7 piece is one of those things." — Thomas Elmallakh Big Al's Big Ol' Fried Bologna I'm always the youngest person at Big Al's Beeritaville on Mellwood Avenue, but I never feel out of place. I learned about the sports bar and grill a couple of months after I moved to Louisville, and I fell in love with the homey atmosphere. You see, I'm from southern Indiana (there, I said it) and my soIN soul craves a good Budweiser bar with carpeted floors, neon signs, classic rock and fried food. In other words, Big Al's. Owners Mike and Loraine Sachse put the Big Ol' Fried Bologna on the menu because of their son's affinity for that kind of sandwich, and they've been serving them since Big Al's opened close to 10 years ago. An inch-thick slab of hand-sliced, seared Kentucky Gold bologna is dressed with white onion, tomato, lettuce and a heavy smear of mayo. It's served on Texas toast and comes in a plastic deli basket with a pile of seasoned chips and a pickle. It's messy, but that's part of the experience. It's best washed down with a High Life or PBR, but the salty goodness is hard to put down for longer than a couple of seconds. — KM The PRF in this music fest's name stands for Premier Rock Forum, a name given to the community of self-described "music nerds and audio junkies" on the message board for Steve Albini's Electrical Audio recording studio in Chica- go. (Albini is best known as the recording engineer for Nirvana's In Utero.) The festival started a decade ago and has since spread to several cities around the world. Elliott Turton, whose Louisville bands Waxeater and Trophy Wives have played the festival before, says the abundance of Louisville and regional music talent, plus Albini's Louisville connection (re- cording Slint and Bonnie "Prince" Billy), made the city an easy choice. In 2015, Turton organized the first one, at the Cure Lounge. The BBQ part? Well, that's for the free food for all festivalgoers. ( Zanzabar + Mag Bar + Monnik Beer Co. ) x free food ÷ 43 rock bands = PRFBBQLOU

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