Louisville Magazine

JUL 2018

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/999164

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Page 86 of 112

84 LOUISVILLE MAGAZINE 7.18 FOOD FIX SNACKS: What's new in the restaurant scene. By the time you read this, Pints & Union should be open, offering beers, classic cocktails and small plates (114 E. Market St., New Albany) / Also in New Albany, Longboard's Taco & Tiki. The name = the menu (302 Pearl Street) / The art gallery M+A+F doubles as a coffee NEAT SHUCKS! DISH Fante's Coffee serves a damn fine cup of java. But in a city brimming with high- quality coffee options, it takes more than that to lure me away from my usual spots. Cue the free cookie at Fante's, which opened on Grinstead Drive last year, on the edge of Cherokee Park. Not only does Fante's roast its own coffee beans in-house, but each cup of joe comes with a chocolate-chip shortbread confection that's perfect for dipping. The welcoming coffeehouse scores extra points because it's bright, airy and wonderfully quiet, making it an ideal spot to concentrate, converse or simply enjoy a coffee (and free cookie) in peace. — Sarah Kelley Every Monday from 5 p.m. to 10 p.m., Hull & High Water has $1.50 oysters at its riverside restaurant (324 E. Main St., New Albany). Slurp, slurp! Nancy's Bagel Grounds 225 S. Spring St. The sign outside says it's the Payne Street Bakehouse. Nope. Not gonna call it that. It's the new Nancy's Bagel Grounds. After operating on Frankfort Avenue for more than 20 years, Nancy's has relocated because its property owner wanted to expand the Manhattan Project, his trendy sports bar in the back of the building. The old Nancy's sign hangs on a wall inside at the new location, a former dive bar with a drive-thru called Willinger's Beer Depot. The renovated space includes exposed wood beams overhead, lots of windows and a kitchen that each day churns out its famous bagels (sesame, garlic, cranberry bran, spinach feta, tomato herb, rosemary Parmesan) and cream cheese (honey walnut, strawberry, lox, spinach, jalapeño), plus sandwiches, salads, smoothies and baked goods. The menu will look familiar to regulars, meaning I can still order one of my favorite desserts: a cinnamon- raisin bagel with so much blueberry cream cheese that it oozes from the sides with each bite. One new item is the Willinger sandwich, a bagel (get the everything) with a runny egg, crunchy bacon, veggie cream cheese, lettuce, tomato and a slice of spicy pepper Jack. "Anything else?" the woman at the register asks as I'm paying. I spy a s'more brownie, smeared with a layer of marshmallow and topped with crumbles of graham crackers and pieces of a Hershey's bar. "Guess I've gotta get one of those too," I say. "Yeah," she replies, "guess you have to." — Josh Moss

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