Saveur Magazine features Louisville Bar food

The Jan/Feb Saveur Magazine has a featured story about Louisville legend Flabby's Fried chicken livers. It also mentions other bar foods from the deeply missed Mazzoni's, the Bristol, Checks Cafe, Jacks. Lilly's Proof on Main, Morris' Deli with mention of BBC Beer Seelbach and The Brown. Details toi be found at http://www.saveur.com/Louisville Huzzah Huzzah

For some reason I get an error when I click on the link you posted, but I found this link to the article quickly by searching: http://www.saveur.com/article/Drink/Dinner-and-Drinks. Let's see if that works.

Yep, looks like it does.

Thanks, John!

I had the pleasure of meeting both Amy Evans of the Southern Foodways Alliance and Joy Perrine- bartender at Jack's- at the Southern Foodways Alliance conference in Louisville last summer. If anyone's interested, the organization's mission is to preserve and explore Southern Food culture. They host a number of conferences in various Southern cities, where you get seminars on local foods, go to local restaurants, meet the chefs and hangout with other foodies. Most are planned for a three- four day weekend so it makes for a wonderful getaway - not expensive either for what you are getting. I highly recommend them- Great mix of people, wonderful food and I learned a lot, even though I was exploring my own hometown.

Here's their site: http://www.southernfoodways.com/
DEb

The Jan/Feb Saveur Magazine has a featured story about Louisville...

That was great. Thanks for posting it. She knows Louisville - unusual for a national mag to focus on the places she picked.

Jay,

Not to downtalk her effort, but Amy Evans was in town for 2 weeks- a month taking oral histories from local Louisville bartenders. hence her knowledge of the bar culture ( and bar food ) in town. That's the kind of thing that the Southern Foodways Alliance historians do....( Wouldnt you love THAT job?)

Deb

...That's the kind of thing that the Southern Foodways Alliance historians do....( Wouldnt you love THAT job?)

That would be a great job indeed! Thanks for the link and the info, Deb. They definitely take it to a new level. The SFA site you linked has a 30-page pdf interview with Greg Haner of Mazzoni's Cafe, which was very interesting (but it made me sad).