I just returned from Fort Knox to visit a recently discovered family cemetery dating to the early 1800's. If you care to read about it, here is a link to the article written by Jenn DeHaan, the post reporter for the US Army Military magazine. https://www.army.mil/article/251224/cem ... r_60_years
Now for the important stuff. While in Louisville, we dined at the re-opened Decca with chef Andy Myers and had a delicious meal of octopus, shrimp canneloni, marble potatoes and a Mexican chocolate tort. Bar Manager Stacie Stewart created a resurrection Fig cocktail, masterfully made by mixologist April that I will make at home. I was really happy that Decca re-opened and can't wait to return.
Sunday meant lunch at Shirley Mae's on Clay street. This was my first visit and we sampled the chitterlings, fried chicken in lard and a cast iron skillet just like grandma made, pigs feet, turnip greens, pinto beans, sunday dressing and hot water corn bread. I washed mine down with a cold Falls City beer, my first since the 60's and I must say it was a lot better than the original. Shirley's son Warren put up with two old guys while we ate outside and we had a great time talking to all the regulars as they stopped by. Everything was delicious and the chitterlings were the best I have ever tasted.
Next was a visit to Hammerhead's on Swan Street. We began with fried mushrooms and I enjoyed a soft shell crab sandwich while my dining companion had the pork belly sliders. Topped off with herbed garlic fries we were bursting at the seams, but quite satisfied.
Volare was in the mix with a great Pappardella Bosciola somewhere along the way
Finally, our parting dinner was at Anoosh Bistro and the bisque, seabass and banana cream pie were all outstanding. I have to re-create their gorgonzola cream sauce to accompany a toasted baguette at home. They are on top of their game as Robin said a couple months ago.
Wow. I will close by saying I hope all you Hotbyters understand how lucky you are to live where food like this is right around the corner. Best regards to all - Tim