steakhouse on Shelbyville Road????

Years ago we went to a steakhouse on Shelbyville Road. I have since forgotten the name. Looking for some help in remembering this place. Going East on Shelbyville Road from 264, it would have been on the left hand side of the road ....any ideas on what the name is???

It was probably the Fifth Quarter which was where Zs salon is now just before you get to Hurstbourne Parkway. They had a 2nd location that you could see from 264 just before you got to 65. They had some really good Prime Rib and Steaks As Well as a large salad bar.

There was also a place we liked a lot called Garrett's just east of Hurstbourne at 9601 S'ville Rd., operated I think from 1993 - 2005.

Garrett's was the place. It was around 200-2002 when we went. Went twice....really liked it.....sorry to hear it is closed.

Long before that it was an old Columbia Steakhouse. Cork and Cleaver was on down Shelbyville Rd just past Moser Rd on the right.

[Robin Garr]

Garrett's was the place. It was around 200-2002 when we went. Went twice....really liked it.....sorry to hear it is closed.

If I'm not mistaken, the folks who run the Village Anchor Pub and Roost are going to put a new eatery into that space. Given their track record, it ought to be good!

There was also a place we liked a lot called Garrett's just east of Hurstbourne at 9601 S'ville Rd., operated I think from 1993 - 2005.

They did pretty good until they tried to expand by opening the place over on Lime Kiln Road than from what I heard they got in financial trouble. They always had great food, the double bone applewood smoked pork chop was hard to pass up!

They always had great food, the double bone applewood smoked pork chop was hard to pass up!

I also thought they had some of the best baked potatoes I ever had, the potato equivalent of cotton candy - melt in your mouth fluffy!

I'd like to chime in on the fluffy baked potato concept for home cooks who are puzzled about how to achieve the fluffy result.

My entire life I was taught to oil-or-butter potatoes, season their outsides, wrap them in foil and then place them in the oven or on the grill. It wasn't until I attended culinary school that I learned this is the wrong way to cook "baked" potatoes. By wrapping them in foil, you are just essentially steaming those potatoes in their jackets. They still taste great, but they are heavy and full of moisture. Here's the deal:

Butter/oil potato jackets, season them, and then poke a hole (perhaps 1/2") in each end, with a wooden skewer or a paring knife. If you're worried about the fat dripping into the bottom of your oven, place a cookie sheet on the rack under the potatoes but LAY THEM BARE on the oven rack, with the holes in the ends. Bake for one hour, test by prodding with a paring knife. FLUFFY. That's how you get fluffy bakers.

As a reminder: be super careful when you're using that paring knife to make the cuts in the raw potato ends. Too much pressure and WHAP, you're needing stitches. Be careful out there.

Amen, Marsha! My mom used to wrap them in foil, and they never turned out very good. I don't remember where I learned it, maybe trial and error, but a poked potato and a hot oven makes a great baked potato! O, and open it by making a serrated slit down the longways center of it, push it towards the center from both ends, fluff with a fork, add desired toppings. Mmmmm. Might have to do this tonight.

There was also a steak place located at Shelbyville Rd and LaGrange Rd where the car lot is that was around in the 70's, but I forget the name. I remembered I applied for a job there. Anyone remember the name?

After Garret's there was a steakhouse in that location. It seems to me it might have been the second location for a place in S. Indiana. We ate the once, good food but bad vibe. I don't know if this was before or after Furlongs.

[Robin Garr]

There was also a steak place located at Shelbyville Rd and LaGrange Rd where the car lot is that was around in the 70's, but I forget the name. I remembered I applied for a job there. Anyone remember the name?

The Embassy Supper Club was in that general area. Was that it? Very pretentious, allegedly mob-connected, nouveau-riche kind of place, but they supposedly had great steaks and an imposing wine list for that era in Louisville (i.e., big pabel Bordeaux and Burgundy).

Long before that it was an old Columbia Steakhouse. Cork and Cleaver was on down Shelbyville Rd just past Moser Rd on the right.

Holy cow, that Cork and Cleaver reference makes me feel old. I can remember it from the late 70s when I was in music school on the UofL Shelby Campus.