Fourth Street Live Welcomes the Family, and Pets, and More

There’s plenty of exciting attractions coming to Fourth Street Live!, including events for fans of basketball, country music, and healthy eating.

FAMILY FUN DAY

Bring the whole family, including those with four legs, to Fourth Street Live! on June 30 for the first-ever Family Fun Day. There will be a full schedule of activities suitable for little ones and furry friends alike.

It’s always fun to bring the family pet to a big event, especially with the opportunity to interact with other animals.

For $5, guests get an all-access wrist band. Proceeds benefit The Arrow Fund, a non-profit with a mission to provide veterinary care and support to animals who have been victims of extreme torture, abuse, and neglect.
From 1:00 through 5:00, activities include a magic show, balloon animals, a bounce house, face painting, a photo booth, Sno-cones and yes, even a doggie kissing booth. Bunny the Fortune Teller will be there to entertain, brought to the Family Fun Day festivities by Rudy Green’s Doggy Cuisine.

Make a day of it by planning a visit to a Fourth Street Live! restaurant before or after the Family Fun Day.

HOT COUNTRY NIGHTS

You can’t listen to a country music station long without hearing a Billy Currington hit, and the Georgia native will play them all in the middle of Fourth Street on Friday, June 22. His string of #1 hits includes “We Are Tonight,” “Hey Girl, “Good Directions,” “Must Be Doin’ Something Right” and “People Are Crazy.”

His most recent record, Summer Forever, was released in 2015 and includes the hits “Don’t it”, “Drinkin’ Town with a Football Problem”, “It Don’t Hurt Like it Used To”, and “Do I Make You Wanna”. That song reached #1 on the Country Airplay chart last August.

The opening act is Wild Feathers, a Nashville-based country rock band that released the album “Lonely is a Lifetime” in 2016. Tickets to the show are $20 in advance through Ticketfly.

On August 10, Grainger Smith will perform hits from his 2017 record “When the Good Guys Win.” Smith gained additional fame recently when he performed his hit “Happens Like That” on the TV series “The Bachelorette.” Tickets to Grainger Smith are available on Ticketfly for $11.

RISE ABOVE

Cardinal basketball fans have a special place in their heart for Russ Smith, Peyton Siva, Luke Hancock and other members of the contingent that beat Michigan in the 2013 NCAA Tournament championship game.

On June 29, many of these players will return to Fourth Street Live! to celebrate the team’s accomplishments with fans, sharing their stories of a magical season in which the Cards won the Big East Tournament and finished with a 35-5 record.

There will be opportunities for autographs and photos during the event, and prizes available include championship and team memorabilia.

Ticketholders also will be eligible for prize drawings that include championship and team memorabilia. General admission tickets to the team’s Five-Year Reunion Celebration are $20, and there are VIP and sponsorship opportunities available.

FARMERS MARKET

The first year of Fourth Street Live’s Farmer’s Market is already a big hit with downtown workers. There’s no better way to make good use of the lunch hour than by shopping for fresh and vegetables at what has become the city’s favorite mid-week market.

Every Wednesday, through Oct. 11, local farmers bring their best produce to the Fourth Street Live! Farmer’s Market. It’s open from 11 a.m. to 2 p.m., and the venue offers free parking for shoppers.

There’s no need to wait for the weekend, or to head for the suburbs, to find fresh vegetables and fruits. You’ll find everything you need for a salad, snack or side dish, and can even take a piece of fruit to enjoy back at the office.

The Fourth Street Live! Farmer’s Market has become increasingly popular among downtown workers and visitors alike. And it’s easy to stop for a quick bite at any of Fourth Street’s restaurants.

Kentucky Double Dollars and SNAP are accepted.

 

A Candid Conversation with Anoosh Shariat, And Special Eats of the Week

On the EatDrinkTalk podcast, join us for a candid, heartfelt conversation with culinary legend Anoosh Shariat about his battle with Cancer and what that means for his restaurants and staff.

Shariat said his main concern is making sure his staff at both restaurants (Anoosh Bistro and Noosh Nosh) understand that even though he’s undergoing treatment, the restaurants are operating and their jobs are safe. In fact, he recently brought in Chef Mark Ford to help continue his culinary tradition, with an emphasis on healthy eating.

Carolyn nearly forgot her Eat of the Week choice, but came through to describe some delish dishes at Naive. Rick ventured west to Porkland, a community restaurant that’s making new in Portland.

It’s a bit of a slow news week, but we noticed the new bar in Butchertown, ALEX&NDER, in the Copper & Kings building. We also  speculate about the chances of the region’s 2nd Ax-Throwing concept, opening soon in Clarksville.

We’ve got more tickets to the Russell Dickerson show coming Friday to Fourth Street Live!, so listen in to learn how to win.

 

Anoosh with his beloved oven, Maria

at Porkland, in Portland

 

Uniquely the ‘Ville with Kevin Gibson – and We’re Giving Away Russell Dickerson tickets

We’re continuing to eat and drink our way through the city, and talking about her on the city’s only podcast devoted to the ‘Ville’s culinary scene. And this week, listen to the show to learn how to get FREE, yes, FREE, tickets to the Russell Dickerson concert at Fourth Street Live!

Our guest this week is an expert on the city’s unique eateries. In fact, Kevin Gibson wrote a book about it. In the studio, he talks about some of his old favorites, like Ollie’s Trolley, and a new one, Oskar’s. Then there’s Rick’s old haunt, Angilo’s Pizza on Berry Boulevard. Kevin has three books about Louisville to his credit, and writes frequently about food and beer for Insider Louisville, LEO Weekly and others.

Our Eat of the Week segement includes Carolyn’s visit to the Kentucky Taco Co., near the U of L campus, where she and her husband tried one of about everything on the menu. Rick got special treatment at Hull and Hi

Eat of the Week – El Taco Luchador

gh Water in New Albany for a blackened grouper, a dish that fits with his healthy diet.

Around town, there’s plenty going on, including the opening of 80/20 Kaelin’s, and a steak and sushi spot on Brownsboro. And we let you know where a restaurant called Fort Knockers, not kidding, is going to be. For bourbon lovers, the Kentucky Bourbon Affair has events scheduled all around town this week, and the opening of the Old Forester Distillery downtown is just around the corner.

Remember to listen to the show to learn how to get your FREE tickets to Russell Dickerson. Join us for more at EatDrinkTalk.net, on Twitter (@eatdrinktalklou) and on Facebook at eatdrinktalk.

 

Rye whiskey to be focus of 2nd Village Anchor Whisk(e)y Five dinners

We love our bourbon here, but the sun doesn’t rise and set on Kentucky Nectar only.

And the folks at Village Anchor aim to continue teaching that with the second of five Whisk(e)y Five dinners set for July 6, at 6:30 p.m. On the heels of a June Scotch-paired dinner, rye whiskey is the spirit accompaniment for this meal.

Susan Reigler, whiskey writer and certified executive bourbon steward, returns as the tasting guide for the dinner that also will showcase chef Henry Wesley’s paired menu. Given that most Louisvillians are likely bourbon-first fans, Reigler starts the evening with a baseline taste of Kentucky nectar before moving on to the featured sipper.

The evening’s feast includes:

  • *Surf and turf vol-au-vent; foie gras pâté; smoked rainbow trout mousse, pickled onion, hard-boiled egg, crispy caper; paried with Jim Beam Black 86 proof (the bourbon starter), Old Overholt 80 proof and Woodford Rye 90.4 proof
  • “Composure” – summer vegetable composed salad of sweet corn and peppers in cilantro, asparagus and pearls in sage, baby carrot and baby beets in rosemary mâche in lemon; High West Double Rye 92 proof
  • Sumac-encrusted Kentucky bison strip loin, smoked sweet potato purée, roasted heirloom cauliflower, baby carrots, pomegranate molasses, vanilla expresso demi-glace; Willett Rye 100 proof
  • Guajillo-brown butter flourless chocolate torte, strawberry-peppadew compote, mint gelée, Chantilly cream; Bulleit Rye 90 proof

The cost of the rye dinner is $75. If reservations are made for more than one dinner in the series, the cost is $65 per dinner. Reservations may be made by calling 502-708-1850 or by emailing Merritt Mowery at merritt@bellenoble.com.

Upcoming Whisk(e)y Five Dinners are scheduled for:

  • July 27 – International whiskeys
  • August 17 – Irish whiskeys
  • September 7 – Bourbons from beyond Kentucky

2 food truck owners suing Louisville over anti-competitive vending rules

A pair of local food truck owners are suing the City of Louisville over a law that restricts where they can park their vehicles and conduct business.

According to a news release, local food truck owners Troy King and Robert Martin will hold a press conference with the Institute for Justice (IJ) today to discuss lawsuit, which challenges the constitutionality of the city’s “150-foot proximity ban.” The law bans food trucks from operating within 150 feet of a brick-and-mortar restaurant, even when the truck is on private property. Plaintiffs claim the law turns large swaths of the city into “no-vending” zones for food trucks. King and Martin claim the proximity ban unfairly protects restaurants from competition.

In 2014, King purchased his first food truck, Pollo, which serves chicken and waffles, fried chicken tacos, chicken gyros, and fried chicken sandwiches. A city inspector threatened to tow his truck because King was serving customers within 150 feet of Cravings ala Carte (located at 101 S. 5th St.), a restaurant that also serves chicken dishes.

Martin’s truck, Red’s Comfort Food, sells specialty gourmet hot dogs and sausages. In 2015, a city inspector cited Martin for selling food within 150 feet of Down One Bourbon Bar, located at 321 W. Main St.

According to the news release, the IJ will assist in the suit, adding that IJ has won similar court battles as part of its National Street Vending Initiative.

Royals Hot Chicken hosting Brewed Food Louisville dinner Sunday

Royals Hot Chicken (736 E Market St.) chefs Ryan Rogers and Andrew McCabe will welcome the experimental food lab, Brewed Food, and Denver-based chef and certified Cicerone, Jensen Cummings, on Sunday, June 25, at 6 p.m., for a collaborative beer dinner. According to a news release, the innovative five-course menu will be paired with beers from Goodwood and New Belgium Brewing Company and incorporate brewing ingredients from both breweries.

The dinner is part of a national tour organized by Brewed Food lab. Cummings founded the company to promote craft brewing as a culinary art and core philosophy of cooking. He utilizes beer yeast to create unique food fermentations and incorporates ingredients such as hops, wort and spent grain into dishes. The goal of the Brewed Food tour is to share these techniques with chefs across the country. Cummings will be visiting Seattle, Atlanta, and Cincinnati in addition to Louisville.

The Brewed Food Louisville menu includes:

Reception: Goodwood Walnut Brown Ale served with koji-aged venison tartare; plum-infused wort, chocolate meringue, porcini, Zeus hop; and New Belgium Le Terroir served with sourdough blini; hopped yogurt, malted tender belly bacon, sour mash roe

First course: New Belgium Abbey & Voodoo Ranger IPA served with wort broth ochazuke; torrified wheat, grain soy, nukazuke, shio koji sashimi

Second course: Goodwood Barrel-Aged Saison served with Cara 45 malted barley risotto; fermented corn milk, special bacon, shaved oysters, centennial hops

Third course: New Belgium 2017 La Folie served with pork char sui; lop cheong, barrel-aged hoisin, spontaneous dragon fruit

Fourth course: Goodwood Bourbon Barrel Stout served with s’mores; spent grain cracker, yeasted Simcoe Hopmallow, mushroom powder

Tickets cost $50 and can be purchased by clicking here.

Edwards’ 5-year dream opens as MozzaPi in Anchorage

To anyone who’s eaten a pizza from the mobile MozzaPi wood-fired in the past few years, last week’s opening of the brick-and-mortar pizzeria by the same name in Anchorage is a long-deferred dream come true. If you read only to the end of this paragraph, know this: The Neapolitan-Sicilian hybrid pizza is exceptional and like none other in the area. You must eat it to believe it.

Five years ago, creator, co-founder and pizzaiolo Tom Edwards had his eye on a site in the Highlands where he planned to open MozzaPi. But when the cost of turning the building into a restaurant exceeded his budget, he shelved the idea and refocused on his burgeoning grain mill, flour and bread bakery, Louismill. All the while, he sorted out where MozzaPi would go before settling on an empty lot in Anchorage where Old LaGrange Road meets Ridge Road.

Tom Edwards, creator and co-founder of MozzaPi. | Photo by Steve Coomes

Tom Edwards, creator and co-founder of MozzaPi. | Photo by Steve Coomes

“It had been so long since we started thinking about MozzaPi that I was to the point that I wasn’t going to do it unless I could walk there it from home,” said Edwards, an Anchorage resident, who’d also traveled for years as a business consultant. “I didn’t want to drive all the way to the Highlands to work every day, and I didn’t want to put it in a strip mall, either. I wanted a place with character.”

He also wanted to build it—with his own hands. Having built his current and the prior home, as well as much of the furniture inside, Edwards was joined this time by his sister, Lori Himmelsbach and her husband, to construct a building that resembles a locomotive shed in a rail yard. All the wood, concrete and masonry work was done by the trio, while outside trades managed the plumbing and electric.

“And that’s one of many reasons it took so long,” Edwards said, grinning. “But we did it.”

The sweet onion marmalade pizza with sausage, bourbon-infused cherries and fresh-chopped rosemary.

A sweet onion marmalade pizza with sausage, bourbon-infused cherries and fresh-chopped rosemary. The charred spots on the crust are intentional and called “leoparding” by pizza makers.

Edwards also build the four-ton oak-fired oven, its stone deck, masonry dome and shaped its copper exterior. He said the ideal baking temperature is around 850 F, though it could burn as hot as 1,000 F.

MozzaPi’s sour dough is made from a blend of 70 percent Italian 00 flour and 30 percent of local white winter wheat ground on location by Edwards. To speed service, personal-size dough circles are par-baked and held until orders come in. The kitchen tops the pizza to customers’ specs and brings them to the oven, where Edwards finishes them.

Using what he termed a “utility peel,” Edwards maneuvered pizzas and sandwiches deftly across the oven’s deck to toast their sides evenly next to the fire. It’s a culinary reality show guests can watch from any seat in the house.

Currently, MozzaPi is open for limited hours: 7 a.m. to 4 p.m. for coffee and baked goods (get the chocolate chip cookies made from rye flour), and 11 a.m. to 2 p.m. for pizza, sandwiches and salads. Beer wine and spirits are available as well. (No menu online yet.)

“We’ll add dinner when I’m confident we’re ready,” Edwards said. “We don’t want to give anything less than a great experience, so we’ll wait until we’re able to do that.”

Butchertown Pizza Hall opens today

You can tell Allan Rosenberg is happy to be back in pizza and in command of his own place. His smile is as wide as the New York-style slices he and wife, Shelly Rosenberg, began serving Monday at their new spot, Butchertown Pizza Hall, on Story Ave. in Butchertown.

Several years have passed since Rosenberg opened a trio of Papalino’s pizzerias across the city, and with their gradual demise, many bemoaned the loss of solid pies made simply and well.

But with the closing of Hall’s Cafeteria last year, the Rosenbergs saw a chance to get back in the pizza game—literally through the window of their home, where it shares the same lane as the legendary plate lunch spot. The two buildings are so close, he could crawl if necessary and still make good time.

The dining room at Butchertown Pizza Hall.

The dining room at Butchertown Pizza Hall.

“I’m not sure if I could make it any easier,” Rosenberg joked. For several months after the 2016 closure of his last restaurant, Fontleroy’s, he worked as chef de cuisine at Anoosh Bistro and Noosh Nosh. Now he’s in command of a quartet of brand new Marsal stone deck pizza ovens. “Maybe if we lived upstairs, yeah, that would be easier.”

But that arrangement wouldn’t work for long since the Rosenbergs plan to use the current finished space for private parties and live music, and by next spring they plan have converted its roof into an outdoor lounge with a bar.

“Don’t you think that will be cool?” he asked, eyes wide. “There’s so much potential here.”

Butchertown Pizza Hall is targeted toward a wide-ranging but not terribly disparate demographic: families, shift workers at the JBS Swift plant across the street, and late-night crowds looking affordable, sharable pies and inexpensive beer. Though craft beers are on hand, the bar is out loud and proud of its low-budget, big brewery lagers like Old Milwaukee, Miller Lite and Pabst Blue Ribbon.

The bar at The Hall.

The bar at The Hall.

“When you’re drinking beers that cost $2 to $3, and having a couple of slices, you can get out of here for around $10,” he said. Spinning around to reveal the back of his standard staff T-shirt, which reads, exactly, “Great Pizza, Shi**y Beer,” he added, “We like good stuff, too, but we want this to be as relaxed as possible. There’s nothing serious about this.”

The menu is simple: a plentiful range of pizzas, wings, salads, hoagies and desserts. Pizzas are customizable with a couple dozen toppings and cheeses, and 10 signature pizzas are available. All run 14-18 inches. There are daily slice specials ($3.50), such as a $7 lunchtime deal for a slice, two garlic knots and a soft drink.

But it’s not all about eating. There’s a nice game room with old school favorites like Ms. Pacman, Mortal Kombat, air hockey and tabletop shuffleboard, as well as a full, but limited bar. No fat-washed or hopped whiskey cocktails here: just the basics.

For now, it’s open daily during the week from 10:30 a.m. to midnight, and if business warrants, 2 a.m. on Friday and Saturday.

Village Anchor launches Whisk(e)y Five exploration dinner series Thursday

The team at the Village Anchor Pub & Roost is partnering with spirits and travel writer Susan Reigler to create a dinner and whiskey exploration series dubbed Whisk(e)y Five. The goal is to expand local bourbon lovers’ knowledge of the broad whiskey spectrum by pairing international whiskeys poured neat and served alongside executive chef Henry Wesley’s food.

The first in the series is a Scotch dinner scheduled for Thursday, June 15 at 6 p.m. The meal will showcase three single malts from three different regions of Scotland and two blended whiskys (the Scotts don’t spell whiskey with an “e” like all others elsewhere do).

Reigler will set guests’ baseline with a pour of bourbon to establish a flavor contrast with the Scotches that follow. Reigler has done food and whiskey cocktail pairings, but she expects these straight whiskeys pairing will enlighten the palates of those eager to learn their virtues.

“What I’m hoping to do is help people pay attention to the flavors already in those whiskeys so they can learn how they’re amplified with food,” said Reigler, also the author of multiple books on spirits. “They’ll also see how the whiskey helps the food.”

The evening’s menu includes:

  • Smoked salmon mousse on crostini; bourbon-braised pork belly with pickled red cabbage; flight of Old Forester 86 proof, Chivas Regal 10 Year and Johnnie Walker Black
  • Arugula and watermelon salad with Laphroaig 10 Year
  • Roasted lamb chop, rosemary fingerling potatoes, poached pear and roasted broccolini with Talisker 10 Year
  • Buttermilk panna cotta with spiced apple Chantilly cream with Glenlivet 12 Year

The cost of the Scotch dinner is $75—a figure that would total less than the actual cost of tasting all those whiskeys at a bar—plus tax and gratuity. Reserve two or more dinners for a cost of $65 each, or really broaden your palate while a lot by reserving your spot for the whole series at a cost of $295—just $59 per dinner. The remaining dinners and their dates are:

  • July 6 – Rye whiskey
  • July 27 – International whiskey
  • August 17 – Irish whiskey
  • September 7 – Bourbon from states other than Kentucky

Call 502-708-1850 to reserve your spot, or email Merritt Mowery at merritt@bellenoble.com.

The Bar Brainpower of Josh Durr; Before and After Fest of Ale Prep with Todd Antz and Eric Morris

Our plate is full of news here at EatDrinkTalk, home of the city’s finest restaurant and bar podcast. First up we have two ice cream items. We’re pulling for the guys at Comfy Cow, who have been experiencing mechanical problems at their commissary, leading to shortages at their local shops.

Of course, they’ll soon have ice cream competition in Nulu when the Louisville Cream store opens next month. Owner and ice cream maker Darryl Goodner’s product just received Southern Living Magazine’s “Best Southern Made Products” award.

News that River House and Levee have opened their dock service means that a whole lot more people can enjoy the scenery there, including those arriving by boat. Entrepreneurs Scott and Jennifer Benningfield have signed an agreement with Fourth Street Live! that will give their Thirsty Pedaler 16-passenger bikes a prominent storefront and parking space.

There’s a special farm-to-table dinner coming up at the Jeptha Creed Distillery May 30. It will be hosted by Volare’s Josh Moore, who will be serving food directly from his farm.

Our first guest is mixologist Josh Durr, who Steve points out is one of the smartest bar experts in town. To celebrate the Fest of Ale event coming to New Albany June 3, Rick sat down with founder Todd Antz and Gospel Bird chef-owner Eric Morris to talk about the one of the largest local beer fests and the after-party.

In our Copper & Kings favorites segment, Rick tried a vegetarian omelet at the always-reliable North End Cafe. Steve’s choice was a spicy beef dish from Nam Nam in St. Matthews. His drink preference was a recently re-released Bulleit Bourbon Barrel Strength whiskey. And at Bonefish Grill, Rick tried a Wild Orchid Hawaiian Martini.

EDT56JoshDurr

Josh Durr

EDT56AntzMorris

Todd Antz and Eric Morris at the Gospel Bird