Louisville Magazine

NOV 2012

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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[Dining Out] RESTAURANTS & REVIEWS THE BUZZ Get in My Belly! I s talk of the great bacon shortage of 2013 making you nervous? Te good news is, the rumors are most likely false. But what if there is a porkmergency? You should get your fill of all the heart-stopping iterations of pig before it is too late. Bourbons Bistro (2255 Frankfort Ave., 894-8838) has what you need: bacon in its richest form — the pork belly. New chef Jeff Bridges (who served as sous chef at Jack Fry's and most recently Hillbilly Tea) took the helm here in October and has revamped the entire menu. A standout dish is the bourbon-braised pork belly. Te meat is cured with salt for two days before it is braised with bourbon, herbs and garlic. Bridges then slices and sears the pork belly till the crust is a crackling, sweet mahogany. And what goes hand in hand with pork? Grits of course. Bridges arranges the pork belly on a mound of Weisenberger grits laced with white truffle oil — added to stand up to the saltiness of the swine. Te dish is then finished with orange segments and a sorghum vinaigrette — two ingredients Bridges says he has been playing with for a while. "I like how the burnt flavor of the sorghum complements the sweetness of orange," he says. Speaking of complementing, a neat glass of Pappy Van Winkle 20 Year goes perfectly with a meal of pork and grits. Tere's no shortage of that, right (haha)? — Melissa Duley 11.12 LOUISVILLE MAGAZINE [143]

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