Louisville Craft Cocktail Culture - V. MEAT

I happened to stumble upon the soft opening of MEAT - Above The Blind Pig, last night and was really blown away with the cocktail bar Jeremy Johnson has created above The Blind Pig. He's created what appears to be the most extensive (and interesting to read) cocktail list in Louisville at the moment that is being executed at the highest level by some of the most talented bartenders in the area. This is all taking place in the best bar atmosphere I have seen in Louisville thus far. It's really a new level of cocktail culture for the city and I am very excited about it.

I am interested to hear what other Louisvillians think about MEAT as they experience it and the other cocktail bars that are opening in the coming months including The Silver Dollar from Larry Rice and others (Next weekend I hear) and The BoilerRoom at The Point from Jared Schubert.

I was curious as to when they might open so thanks for the heads up. What about the other 2 spots you mention, where are they going to be, any more info?

Hi Ryan,

As I read your opening line "I happened to stumble upon the soft opening of MEAT" I have to admit I was both slightly sickened yet completely unable to look away. Should have been your title!

I've been to the Blind Pig a couple of times and I liked it a lot. I keep threatening to take my wife and 17 year daughter there for the bacon ice cream but they make retching noises when do. I don't understand, they both love bacon and ice cream so what's the problem?

The downstairs of this building is one of the best looking restaurants I've ever been in so I'm interested to see what the upstairs will be like. I have to say, naming a restaurant “Meat” is a bold move. Perhaps “Flesh” was taken?

This whole cocktail thing has really gained momentum lately and while I've never been interested in mixed drinks I think its a good thing.

StephenD sat a cup of calf slobbers in front of me last Wednesday and I thought “his Guinness tap needs immediate attention.” He assured me this was not beer but a new drink, I think he called it an olive froth. Well let me tell you, it was delightful. From the taste which was salty, olives, and all together savory to the texture which was like chewing the lightest imaginable divinity it was something completely new and wonderful. The taste was so intense that I found myself trying to suck my teeth out to get all of the flavor. (good thing the lighting was dimmed).

Thanks for the heads up on Meat. The Blind Pig sometimes has Old Speckled Hen on tap. Did you notice if the upstairs will have beer taps?

Cheers

Just to be clear, Shane, Meat is not a restaurant - they won't be serving food. I just so happened to dine at The Blind Pig on Friday night and was given a tour by Jeremy of the upstairs. It's quite enchanting, I thought. As for drafts, unless I'm missing something or misinterpreting, it looks like they'll have a house light and house dark, and the rest by the bottle (a short but gold star list).

Also, Shane, I had a Speckled Hen the other night, so it's still there. I also had some new Mexican Pale in a can that was nice (I asked for recommendation on a low Abv bitter and that's what they brought me). Artwork on the can kinda reminded me of Sun King's Osiris. Am I speaking your language?

Edit: Actually, the artwork of the 2 beers is nothing alike - I just looked them up (the Mexican beer was Cucapa Chupacabras and features a picture of some all-black scary monster warrior guy, while Osiris looks to be a liZard swathed with vibrant colors). I was just looking for an excuse to reference Osiris .

StephenD is at Meat? I thought he was at Majid's? I'm Confused.
Sounds like a great place to take the "kids". Thanks for the heads up!

It's the newest game on the forum -

"Where's Stephen D???"

[quote="Brian Curl"

"Where's Stephen D???"

Indeed......Haven't heard from StephenD for a few minutes. My mistake though, StephenD is not at Meat at least not as far as I know. He was at Majid's last Wednesday.

Jax, if it's not about food, why do they call it Meat?

I have tried several offerings from Sun King and I've liked them ok, but was most impressed with the fact that they are canning their beer. I think this provides a more "draught-like" taste. But Joel, over on a different thread just mentioned that the production of cans is more environmentally damaging. So how am I supposed to enjoy my canned beer now?

Aw shucks...I was going to ask Robin to post something, but since this got started I'll fill in the blanks!

1- Hi! We're Meat. We are open for normal business starting this Tuesday and our hours of operation are Tues-Sat 5pm-4am. We strive to be a prohibition-era cocktail bar with a truly Louisvillian sense of place. We love a lot of the NYC and Chicago establishments that have inspired bartenders like myself over the years, but we really want to be something different, and to offer folks a real taste of Louisville hospitailty, one of our city's most valuable commodities!

We boast one of the largest cocktail lists in the city- 24 cocktails, including a majority of originals by yours truly, several "cured" cocktails representing classics we chose not to mess with too much and a small collaboration list with contributions from bartenders all over the city and country who we admire.

In Louisville, during prohibition, if you had money or were from out of town you went to the Seelbach. If you had a little money you went to Cunningham's and our cocktail list reflects that part of Louisville prohibition culture. Most folks, however, made their own at home. Bathtub wine and beer were definitely staples here in Louisville, so we elected to make our own as well. If you want wine by the glass your choices are red or white. Beer on draft? Light or dark. I worked with winemaker Andrew Murray on the wine which I blended and he helped bottle. For the beer I've been working with Mark, Cameron, and John over at Cumberland Brews. We are literally making the beer together and it's been a lot of fun! The wines are simple cocktail wines, thoroughly refreshing and formulated to drink well without food. The beers are english style ales- light is a golden ale and dark is a light porter (almost ruby in color).

For those who wish to explore more, we do have short by the bottle lists for beer, wine and sparkling.

Here's a jpeg of the menu for those who wish to peruse:
http://www.meatlouisville.com/menu.html

A lot of our staff will be familiar to you folks as well, so I heartily encourage you to walk up the stairs in the back of the Blind Pig and come up to see us starting tomorrow night. I think we're going to have a lot of fun.

2- We are definitely a bar only, NO food, but we'd be happy to get you a table downstairs if you're getting hungry.

3- Old Speckled Hen is ALWAYS available on draft at the Blind Pig.


4- StephenD is at Majids, but I'm hoping he'll be up here drinking after he's done there

Jax, if it's not about food, why do they call it Meat?

Well, we're above the Blind Pig, we're located in Butchertown, and you'll walk past a large curing room before you stumble upon the bar.

"LIKE" A sense of humor I get. I probably won't be able to stumble all the way up the stairs. Now down I can probably manage!
Cheers Jeremy!

Oh just wanted to add. I wasn't trying to draw any attention away from this place with my mention of that other concoction. I think these new drinks are very fun and exciting. Btw Jeremy is this the kind of place where you can get your snifter heated?

Just curious Jeremy, is there going to be music/entertainment?

Snifter heating is in the works, and yes, eventually we will have live bluegrass and Jazz.

[quote="Brian Curl"

"Where's Stephen D???"

Indeed......Haven't heard from StephenD for a few minutes. My mistake though, StephenD is not at Meat at least not as far as I know. He was at Majid's last Wednesday.

Jax, if it's not about food, why do they call it Meat?

I have tried several offerings from Sun King and I've liked them ok, but was most impressed with the fact that they are canning their beer. I think this provides a more "draught-like" taste. But Joel, over on a different thread just mentioned that the production of cans is more environmentally damaging. So how am I supposed to enjoy my canned beer now?

Yeah...

I cut the end of my thumb off on accident Saturday night and couldn't really type, lol!

I'm superstoked about Meat, to say the least and can't wait to stop in, often, and work my way through the menu...