Coach Lamp

Dan,
I had no problem with anyone"s response. I like discourse and am not easily offended. Sometimes this makes me a bit insensitive though and I offend others. I really respect all who stand by their favorite places and I try to do the same. So, the places I find myself coming back to over and over:

Village Anchor/Sea Hag ++food, ++atmosphere,++ service, and + beer. Best atmosphere of all of my regular places. Reminds me of Cape Cod. The owner and staff are very knowledgable and friendly. If not for the other aspects, it wouldn't be a regular for me because the beer selection is just acceptable.

Baxter Station ++food, ++ beer, + atmosphere, and + service. Any place with ++ beer can become a regular for me if it also has at least one other aspect that is above average. Here the food and beer are so good I don't mind that it is kind of dark and out of the way.

Cumberland +++food, ++ beer, atmosphere and service or so so and parking is horrendous but I end up here a lot when I'm strolling in that area. The beer is so good and the menu is constantly surprising!

Selena's at the Willows ++food, ++beer, and + service. This place may become a regular. I've been three times and all were enjoyable. I especially like the food and the people are crazy friendly. They have a good changing selection on tap as well. Anchorage area is a bit far for me but I will go to great length for good food and beer.

Honorable mention

Those that would be regular locations if not for one aspect or other.

Coals Artisan Pizza. I seriously love this pizza. I like most pizza but this is something special! If they had a good tap selection I'd be there all the time.

Doc Crow's. Great oyster poboy. Adequate tap beer. Pulled pork and sides are above average. Like some here have already mentioned I have a serious problem with their brisket. I acknowledge that it must just be their own take on the dish and its not a bad dish it's just not Texas style brisket.

BJ's in the mall. I know it's a chain but they now have a bunch (21 it think) taps with a lot of high quality craft beer from all over the country. Their food is + and they have a lot of options. I can take the wife to the mall and wile away the hours while hardly thinking of the damage being done to the checkbook. Why isn't it a favorite? It may become one but it is a guilty pleasure.

AP Crafters. I've been twice. First time was a big score with ++ beer and ++ charred chicken wings. The second time not so good. I'll give it a couple more tries though because it has great potential.

BBC multiple locations. I keep trying this place because I love their beer. Just haven't found consistency in their food yet. I'll keep trying.

I've probably left out a few but those are my current go to places.

North of the river where I live.

NA Exchange Right now for me this place is the best of all worlds. +++food, ++beer, +++service. Never had anything less than great food, beer, and service here. Put this place somewhere with a view and I'd move next to it!

Bank St Brew House. +++beer, ++ atmosphere, ++ services, + food. I love this place. I've met more interesting people at this bar just stopping by to have a beer than anyplace else. If you haven't tried it do so now.

NABC Pizzeria/Richos. +++beer

Come Back Inn Jeffersonville. +++food, +beer, +atmosphere, + service. Really its the food here. Amazing Italian dishes with the freshest salmon/pasta combinations. Call on friday for their specials and by the time they finish the description if your mouth is not flooded with saliva you need to check your pulse.

Honorable mention on this side of the river.

Fireside Inn Sellersburg. This is my most frequent hangout. They dont' have the best of anything except maybe the owners/staff but everything is so consistently good that I know I'll have a good time. Does that make sense?

Charlestown Pizza Co. I've only been twice. The owner is a beer lover and always has interesting things available. As a bonus he takes an interest in the customers and makes an extra effort to find them something they will like. I've had several menu items and they were definitely ++. If I'm in the area I'm stopping.

Buckheads and Rocky's. I've seen some negative things written about one of these places lately and I can't say that I've ever had a bad meal at either and I've probably been to both 20+ times. They have ideal locations on the river, excellent beer selections, and the food has always been fine if not remarkable. They have a high staff turnover so service is often spotty but it's a great place to take people just visiting the area. Just order a very large beer first and relax your food will come eventually.

Well Dan, you asked. I would love to host you at one of the Indiana spots if you would like sometime. Alway looking for an excuse to visit one of these spots although I really don't need one! Cheers!

I adore the Coach Lamp and actually live in the neighborhood nearby, but I don't get there as often as I would like because of a combination of hours and price points. I work on Frankfort Ave. throughout the week, so I can't get there for lunch which leaves dinner as my only option. With my budget, the dinner menu is a little out of range most of the time.

What I would love to see at the Coach Lamp is a bar menu that is available during dinner hours, so I could get a great oyster po boy and Abita in my 'hood. I think most of the demographic nearby would appreciate it as well. Just my 2 cents.

The Coach Lamp has long been one of our favorite restaurants. Richard has done several special multi-course authentic New Orleans dinners for us and one dish has always been better than the other! My very favorite appetizer is "Angels on Horseback"--oysters wrapped in bacon and fried-- but I do love those meat pies, too! I do believe they are both on the menu now. We have eaten there many, many times, both lunch and dinner off of the menu, and never been disappointed. Shane, I am so glad that you are going back--talk to Bill Darling (owner) or Richard Lowe (chef) and I am sure they will satisfy any of your NOLA cravings!

Dan,
I had no problem with anyone"s response. I like discourse and am not easily offended. Sometimes this makes me a bit insensitive though and I offend others. I really respect all who stand by their favorite places and I try to do the same. So, the places I find myself coming back to over and over: ...

THat is quite a list indeed. Oddly enough, 3 of the first 4 places on your list are(Village Anchor/Selena's/Baxster Station) are places that we have been meaning to go for sometime but had neglected. We will have to move them up on the rotation.

I typically drink most of my draft beer at Sergio's, but consider that a bar first and a dining destination second.

Been to Sergio's quite a few times but not so much lately. He tends to have a lot of very strong beers with a slant towards the Belgians. This is not such a bad thing except I have to drive back across the river so I pretty much have to stick to lower gravity beers.

He does a surprisingly good cheesesteak wouldn't you say. He is also quite interesting to talk to. Trying to clear my workload so I can get to the Coach Lamp for lunch this week.

High-gravity and Belgian is directly up my ally, and Sergios is a straight shot down Frankfort Ave for me in St. Matthews, so I do a large portion of my drinking there. I like Sergio a lot. He is a very interesting guy and he always spends some time shooting the shit and entertaining us.(He better for all the money we spend there)

THe Philly is solid, and most of the Mexican food is pretty good as well. I have been known to enjoy a Sergio's Special Steak Burrito on occasion.

We get the chips and queso with salsa ranchera almost every time we go.

Also, perhaps surprisingly, both the shrimp seviche and lobster bisque are very solid.

Definitely my favorite place to go drink in Louisville, although I will admit it isn't for everybody.

So I trekked across the river to have lunch at the Coach Lamp today. I was a bit nervous as I had royally pissed off the chef there with my post last week and I wasn't sure how I would be received. My imagination conjured Justin Wilson/Steven Seagal with a cleaver. My plan. Fly under the radar get in, get out, no muss, no fuss.

I entered the restaurant through the bar and to my chagrin seated right by the hostess stand was a burly fellow wearing chef's attire. I'm sure I hesitated a second (where's cleaver) and was greeted by a smartly dressed fellow who gave me a questioning look. At a bit of loss I stupidly asked “lunch?” To which he replied, “just you?” “Yep, just me.” He seated me at the bar and told me the specials.

I ordered the oyster poorboy and the jambalaya. This would be way too much food but I'd planned to eat half and take the rest home. While I waited for my food to arrive I pretended to watch the TV all the while thinking what would I do if I didn't like my food? I would never lie about it but at the same time just because I don't like something doesn't mean it isn't good. What if I really liked it. Would anyone believe me or just think I was trying to get myself off the hook. Am I insane for even thinking of this?

Chef had gone off to the kitchen after I ordered my food and as I ruminated over my predicament the door opened and a guy came in. I thought, “I hope he sits at the bar to take some of this attention off me.” (nobody paying the least attention to me, am I really sweating?) The guy comes in making direct eye contact with me and maintains it as he walks straight up to me. Uh, hi I say. He smiles and continues to look right at me. They know! I'll be whisked off my stool and disappear for sure. Probably end up in the creole. Maybe they could name it after me (Hoosier Daddy Now Creole). The guy blinks and says, “Oh, I thought you were someone else. Thought you were my lawyer.” Ok that was close (lawyer? I must look suspicious).

My food arrives. Wow that's a lot of food. Looks really good too. The bread is crispy on top but also soft and springy under. Sandwich is loaded with fried oysters, lettuce, tomato (you know, in other words, a poorboy). The jambalaya is heaped on a large plate and would be a challenge to eat if that was all I had ordered. It is steaming with lots of sausage and shrimp and I'll just allow that to cool a bit while I take care of the first half of this sandwich. I smear some yellowish brown remoulade sauce on and take the first bite.

It gets a bit hazy then until chef comes back out of the kitchen and asks how I like the poorboy (is that a cleaver behind his back?) I force down a mouthful and realize I'm eating the second sandwich already! Oh, stupid. I've already screwed up my plan. I assure him it is a damn fine poorboy. Well now for the jambalaya. I can manage only half a dozen bites but the shrimp is perfectly cooked, this thing is loaded with tomatoes, onions, peppers, and the rice is tender but not mushy. It is nicely spiced. I normally have to put hot sauce on this dish when I get it around here. Not this time. It had plenty of flavor and just the right amount of heat.

I finally decided enough with the Maxwell Smart routine. I turned around and asked the chef who was seated behind me if he was in fact Chef Richard Lowe. He responded that he was and I said, “I'm the guy who pissed you off earlier this week.” “Oh, Mr Campbell,” he replied and sprang up (cleaver) and came over with his hand out (no cleaver). We shook and had a nice discussion. Chef was engaging and gracious and I was really glad I had returned for a second try. The Coach Lamp is now on my short list of restaurants around here that do great cajun. But then you guys already knew that.

Very well written Shane

Shane I do not know what you do for a living but you should take up writing.Your post about your most recent visit to the Coach Lamp had me laughing from begining to end.
I enjoyed our face to face and commend you for coming back and introducing yourself,I wish that I could have conversations such as ours w/more of our clientel.Very pleased that we were able to bury the hatchet so to speak,it was educational for me to be in your shoes for a while and look forward to seeing you again....lets talk beer next time you are in.

Your Friend,Chef Richard Lowe