Bold statement, but I'm making it!!

Granted I have not been to every place in the city, but I am calling out Bistro 1860 as being the best restaurant in the city, and only been open 3 weeks.

Menu selection is eclectic, creative and deep. Best, menu set up so you can try bite size, appetizer or entree version of every meal. Had Escargot, Lobster Hush Puppies (sauce was best thing I ever tasted), smoked pork tacos, tomato florentine soup, and poached egg over a ribeye (try getting all that at Chili's!!!). All perfectly executed. Drinks and Dessert also first class.

Old L&N building retains great ambience and service was professional. Overall, simply outstanding and I am issuing a throwdown challenge to anyone whom has dined there to name a better place (for the selfish reason of going there if I have not already).

Only downside is when you leave, you need to go one way on Brownsboro road to get to Story Ave and back onto the highway. I am pretty certain that if vampires exist, they would stay in that dimly lighted, Dickensian part of our fair city (damn, that is most spooky area of town!!).

Let the debate begin.....

[Robin Garr]

I like it quite a bit, Ron, but maybe not quite as much as you do.

The menu looks pretty awesome.

For me, it will be hard to beat Rye or Seviche but I've barely scratched the surface on the Louisville dining scene.

What's the deal with the pricing?

Menu


Oyster On the Half, habanero cilantro mignonette, vodka horseradish creme fraiche

3

Lobster Hush Puppy, lemon hollandaise, blood orange gastrique, candied jalapeño

5*10*15

Steak Tartare, cornishon, toast point

7*14*21

Hudson Valley Duck Confit Strudel, caramelized onion, candied chile, fresh capriole goat cheese, shallot sherry cream sauce

7*14*21

Porcini Mushroom Flan, bentons bacon brittle, english pea, champagne vinaigrette

5*12

Rabbit Fritter, pommery mustard soubise, melted baby spinach

6*12*18

Smoked Pork Tacos, roasted poblano tomatillo sauce, mango relish, pickled red cabbage, lime crema

5*10*15

Arugula, roasted baby golden beets, smoked almond, crottin du perigord

6*12

Watercress Salad, lardon bacon, dried bing cherries, mimi's smoked blue, red wine vinaigrette

5*10

Guinness and Sorghum Braised Berkshire Pork Belly, sweet corn chèvre pudding

6*12*18

Pan Seared Dungeness Crab Cake, saffron, tangerine, cognac aioli, pomegranate gelee.

6*12*18

Grilled Creekstone Farms Ribeye, hon shemiji mushroom, spicy crushed tomato, frites, poached egg

17*29

Ginger and Cider Braised Short Rib, sweet potato purée, benton's bacon braised greens.

7*14*21

Potato Wrapped Scottish Salmon, sauté spinach, almond, golden raisin, orange chervil cream

7*14*21

Grilled Creekstone Farms Filet of Beef, shaved serrano, pecorino, garlic thyme beurre blanc, grilled asparagus

17*34

Grilled Domestic Rack of Lamb, dijon, lamb reduction, toasted panko, celery root purée, carved carrots

12*24*36

Justin: Per Ron's post........ "Menu selection is eclectic, creative and deep. Best, menu set up so you can try bite size, appetizer or entree version of every meal."

So, 3 ways to order, 3 different price points.

That's one of the more brilliant ideas possible. I would love it if all restaurants offered a variety of portion sizes for ALL their dishes.