This from Eric Morris at Loop 22. Looks good to me!
We are launching a completely revamped spring menu. The weather is changing, and we have access to much fresher vegetables and herbs, so we want use them with a more fitting menu for warmer weather.
Many of the heavier winter menu items are being replaced with lighter and fun fare. So, the bone-in short ribs entree, cast-iron collards with duck confit, and mussels are going away for the summer, but in their place you will find seasonal delights like a mixed melon salad using watermelon and honeydew, accompanied with fresh local greens, basil, feta cheese, and an organic honey-balsamic vinaigrette.
Other new items include:
* Kentucky Proud country ham sliders with house-made buttermilk biscuits, apple butter, and arugula
* Whole fried cornish hen
* Roasted bone marrow crab cake (served in the bone)
* Roasted corn and crab bisque
* "BLT" with fried green tomatoes, over-easy egg, crispy bacon, and smoked horseradish aioli
* More fun items like local beef tartar served in an uni ponzu sauce, and blue cheese-bourbon grits with grilled lobster.
Loop 22 is adding seasonal patio seating with room for about 14-16 people.
Finally, look for Sunday brunch, which we hope to start around Derby. Some fun things about our brunch: We will be offering pitchers of bloody marys, mimosa varieties not just limited to orange juice, and for our prime bloody mary, instead of having a bloody mary bar we will set it up like sushi ordering: Check off options on a table card and the bartender will build your personalized bloody mary to order with pickled vegetables, fried pickles, maybe even a poached lobster tail haha.
Brunch hours are tentatively 10 a.m.-2:30 p.m.
Loop 22
2222 Dundee Road
882-3279
http://looptwentytwo.com
https://www.facebook.com/Loop22