Feast BBQ coming to New Albany!

I hate to say this a proud, born and raised Hoosier transplant, But, I for one am not fighting that mess in Spaghetti Junction until they get the Sherman-Minton reopened! The few forays that I've had to venture over there have been quite the suckfest sitting in traffic in either direction. Rodger could give me free Hoptimus and frites every day for a year and I stlll wouldn't go.
The biggest reason we moved over here four years ago was to not have to fight that bridge mess every day. Now I really look like Nostradamus. I'm certain that I'm not alone in feeling this way.

I do miss going to Bank St. and the NAX as we would go to both frequently when we ventured out of our cozy J-town cocoon when the traffic patterns were normal. Now it looks like there wiil something else worthy of putting in the rotation. They really can't open that bridge soon enough.

Otherwise, I can't wait to eat some more of Chef Ryan's food, as he really puts out the good stuff!
Good luck with your vision!

Dan,

We too had been avoiding the crossing, but ventured over late December for dinner. No problems at all crosing as long as you do it pre or post commute times.

Deb

What Deb said. I was chatting with Ryan last night after we had a brief moment of limelight on the TV news, and it turns out that both of us have this view of New Albany as Louisville's Brooklyn. Great minds thinking alike, or something.

Dan, stop your whining

The bridge will be back in a flash, and then excuses evaporate like morning-after puddles of spilled swill on the old Shirl-Ray's barroom floor.

and it turns out that both of us have this view of New Albany as Louisville's Brooklyn.

That's a nice view. As I said earlier in this thread, NJ and I spent day yesterday in Nahlbany and we liked the feel of the place and all the merchants were friendly and to throw in a few "characters" was a plus. With a some work and investment NA is could certainly rival a few neighborhoods that I recall from my youth in Brooklyn.

I hate to say this a proud, born and raised Hoosier transplant, But, I for one am not fighting that mess in Spaghetti Junction until they get the Sherman-Minton reopened! The few forays that I've had to venture over there have been quite the suckfest sitting in traffic in either direction. Rodger could give me free Hoptimus and frites every day for a year and I stlll wouldn't go.
The biggest reason we moved over here four years ago was to not have to fight that bridge mess every day. Now I really look like Nostradamus. I'm certain that I'm not alone in feeling this way.

I do miss going to Bank St. and the NAX as we would go to both frequently when we ventured out of our cozy J-town cocoon when the traffic patterns were normal. Now it looks like there wiil something else worthy of putting in the rotation. They really can't open that bridge soon enough.

Otherwise, I can't wait to eat some more of Chef Ryan's food, as he really puts out the good stuff!
Good luck with your vision!

As a fellow Dan, I agree with your bridge apprehension, but am taking it to another level. I almost never crossed the bridge for dining purposes, even when the Sherman-Minton was open.

I'm sure it is a mental thing on my part, but leaving my city and state always seems like a hassle. ANd I know that, in reality, sometimes it is faster to get to NA from my home in St Matthews than it is to navigate Bardstown Road on a busy evening.

But I don't care. Mother Nature put a river there for a reason, and if you all want to go against nature, that is your business, but I'm not taking my chances

Also, while I know it is not a popular view amongst the Hotbytes cabal, I will never see Indiana restaurants as "local" to Louisville, although that minimally affects my decision-making. That said, we will continue making our pilgrimages to Keg Liquor, and this new restaurant sounds like an awesome concept.

and it turns out that both of us have this view of New Albany as Louisville's Brooklyn.

That's a nice view. As I said earlier in this thread, NJ and I spent day yesterday in Nahlbany and we liked the feel of the place and all the merchants were friendly and to throw in a few "characters" was a plus. With a some work and investment NA is could certainly rival a few neighborhoods that I recall from my youth in Brooklyn.

So I guess that makes Clarksville and Sellersburg like Long Island and Jeffersonville and Charlestown like the Bronx and Yonkers?

Also, while I know it is not a popular view amongst the Hotbytes cabal, I will never see Indiana restaurants as "local" to Louisville, although that minimally affects my decision-making. That said, we will continue making our pilgrimages to Keg Liquor, and this new restaurant sounds like an awesome concept.

You see, Todd Antz, I told you (a) you're not part of the cabal, and (b) you have psychic powers to bend forks ... and skew consistency.

and it turns out that both of us have this view of New Albany as Louisville's Brooklyn.

That's a nice view. As I said earlier in this thread, NJ and I spent day yesterday in Nahlbany and we liked the feel of the place and all the merchants were friendly and to throw in a few "characters" was a plus. With a some work and investment NA is could certainly rival a few neighborhoods that I recall from my youth in Brooklyn.

So I guess that makes Clarksville and Sellersburg like Long Island and Jeffersonville and Charlestown like the Bronx and Yonkers?

Sorry, Dan, but there's no way Clarksville is ANYTHING like Long- Guy- land...

[Robin Garr]

Sorry, Dan, but there's no way Clarksville is ANYTHING like Long- Guy- land...

Malls.

Also, while I know it is not a popular view amongst the Hotbytes cabal, I will never see Indiana restaurants as "local" to Louisville, although that minimally affects my decision-making. That said, we will continue making our pilgrimages to Keg Liquor, and this new restaurant sounds like an awesome concept.

You see, Todd Antz, I told you (a) you're not part of the cabal, and (b) you have psychic powers to bend forks ... and skew consistency.

For the record, I am not disparaging New Albany, and am certainly not urging Louisvillians to avoid it. I think it is actually a really cool city.

BUt I go to Keg simply because Indiana can legally sell beer that KY cannot. Plus Todd's a nice guy. (Not that other New Albany business owners are not).

I think Bank Street is probably a really cool location. NAX sounds cool, as does Habana Blues, and a few years ago I went to NABC/Rich-Os, although it was only once, and I remember being (obviously) pleased with the beer selection, and enjoyed a damn fine calzone for what I remember being a very reasonable price.

I'm only saying that I personally do not go to New Albany and that I ,personally, don't consider it "local" in the truest sense of the word, although, that might be getting into semantics. My only motivating factor is laziness.

I'm definitely not urging others to think or do as I do or think. I think and do all sorts of dumb shit, and would urge others to refrain from copying it

Ryan,

Are you still at the Anchorage Cafe for the time being? I have been wanting to make the trip for quite some time (I live roughly three hours away).

Ryan,

Are you still at the Anchorage Cafe for the time being? I have been wanting to make the trip for quite some time (I live roughly three hours away).

Hi Corey,

You can still catch me at the Anchorage Cafe a few days a week; best bet is to PM me a few days before you're thinking about heading this way and I'll let you know my schedule. Would love to have you out; if you don't make it by the cafe Feast BBQ should hopefully be open by early April.

Congrats Chef! Wishing you much success

Feast BBQ should hopefully be open by early April.

Ryan,

Curiosity killed the cat...What brand of smoker are you going to be running and along the same lines what type of wood profile are you going to use ?

Feast BBQ should hopefully be open by early April.

Ryan,

Curiosity killed the cat...What brand of smoker are you going to be running and along the same lines what type of wood profile are you going to use ?

Steve,

I am still comparing smokers, which is a bit tough over the internet, I'm very much open to suggestions if you have any personal experience with any.
As for wood I'm going predominantly hickory with the possibility of some fruit woods and pecan mixed in depending on the protein. Staying away from oak, mesquite, and walnut.
I personally don't enjoy walking away from eating at bbq places feeling like I've been the one tending the smoker all day.

And don't worry my ribs aren't FOTB.