Epicurious Louisville

Louisville Kentucky is a treasure trove of amazing eats. I blog about them here. Y'all pull up a chair and sit awhile.
Come to Louisville Magazine’s April launch party tomorrow night at the Palace! There will be free food, Matt Anthony will be spinning, and of course, I will be there with my uber hot best friend. Come say heyyyy.

Come to Louisville Magazine’s April launch party tomorrow night at the Palace! There will be free food, Matt Anthony will be spinning, and of course, I will be there with my uber hot best friend. Come say heyyyy.

Birthday party last night at Meta. It was magnificent and I had an amazing time. 

Seviche from Wild Rita’s. Their happy hours are Monday-Friday from 4 - 7 p.m. and they have all kinds of food and drink specials. This photo is courtesy of my soul sister Elyse (find her tumblr here and follow her, she’s awesome!) who reported that the pork belly taco wasn’t awesome but the seviche was. Have you guys been to Wild Rita’s yet?

Seviche from Wild Rita’s. Their happy hours are Monday-Friday from 4 - 7 p.m. and they have all kinds of food and drink specials. This photo is courtesy of my soul sister Elyse (find her tumblr here and follow her, she’s awesome!) who reported that the pork belly taco wasn’t awesome but the seviche was. Have you guys been to Wild Rita’s yet?

Chop Shop Salad: my build-your-own deliciousness. Chop Shop is about five seconds from my office (I know, I know, you’re jealous) so daily I resist the temptation to go and build my own salad. This one is mix, lime chicken, jalapenos, a boiled egg, banana peppers and balsamic dressing. 

Chop Shop Salad: my build-your-own deliciousness. Chop Shop is about five seconds from my office (I know, I know, you’re jealous) so daily I resist the temptation to go and build my own salad. This one is mix, lime chicken, jalapenos, a boiled egg, banana peppers and balsamic dressing. 

louisvillecom:

Cards are red, 

Cats are blue, 

Whatever goes down, 

We still love Lou.

Birthday Weekend Day 1: 

  • Made several awesome steps professionally
  • My  beautiful and amazing friends at work brought me PRESENTS INCLUDING A BACON BOWL. 
  • My sweet husband bought me flowers
  • And made me cheddar stuffed burgers wrapped in bacon with asparagus and Brussels sprouts and carb free ice cream
  • Killed it at the gym with my girl Elyse
  • Took a LONG bath with tons of Lush products
  • Hung out with Josh Johnson, aka The Kentucky Gent, aka one of the most fun people you will ever talk to

It was perfect. Two days of celebration to follow!

Protip: don’t invite Lauren to your opening. Because she gets really mean and critical and does not have a good time. 

Protip: don’t invite Lauren to your opening. Because she gets really mean and critical and does not have a good time. 

Sneak Peek at The Place Downstairs, opening tonight at Mussels & Burger Bar. 

My buddy Jacob Miller was lucky enough to sample the food at That Place Downstairs a few weeks ago. He gave me the permission to share the above photos and his below testimony to the greatness of what is sure to become a Louisville treasure: 

"This place is going to be the best place in town. You can quote me on that. We went to the kitchen where Fernando Martinez was behind the line with the small crew testing ticket times… He stopped and said hi, showed us the tiny kitchen and talked to us for a moment.

We were then taken out to the seats to look at the decor and were told to take a seat. At one table there was already a salad and soup, and he told us to give them a taste, nobody was hungry because they had been practicing all day. So we sat down, and he brought us forks and we began. Holy shit, so amazing. Then, out of no where, more food was brought out. And more, and more and more. We were given full sized entrees, a soup, a salad, and three apps. A total of 12 items all together. Basically the entire menu.

Ranged from duck rillettes, duck breast with lentils, iberico ham plate, pork stuffed with chorizo with Brussel sprouts and butternut squash, filet with horseradish creme fraiche, scallops with a vanilla parsnip puree, stuffed cornish hen with black truffle gnocchi and baby carrots, mussels, a vegetable conserve served with sappori creme cheese, the salad was greens, radish and a cheese I don’t remember but resembled fresh mozz with a sage pesto, butternut bisque with a cinnamon foam, and foie gras….  Easily one of the best nights I’ve experienced in my 4 years here.

They officially open on march 27, and are using open table to start the firhat night, get your reservation in now. As soon as possible.

You are gonna love it. You’ll never want to leave.”

rollingpinwhiskspatula asked: I think tonight would be good for an unveiling of the place downstairs pics

Indeed it would!