Hey there...Ho there.. Divanettes and Divanados! It's just post St. Patrick's Day and the Diva is gearing up for her trip to Ireland! Yep, that's right...I am heading over to the Emerald Isle to sample a little cuisine, meet lots o' people, and kick back for a much needed and well deserved VACATION!
In the meantime...I'm curious, Have you ever watched the show Iron Chef on the Food Channel Network and we're mystified at the varied and delicious looking courses served up to the judges? Were you like me and a bit jealous you couldn't go into your favorite Louisville Restaurant and have a little bit of EVERYTHING on the menu??
Well say no more, The Diva did exactly THAT and then some with something called a Degustation Menu. A degustation meal is a medley of courses served for tasting by chefs to show off their culinary expertise. In my humble opinion, no one does this better than Chef Peng Looi at Asiatique.
You wouldn't guess it now with its inviting contemporary Zen like design, but at one time, ASIATIQUE used to share its location with four different businesses and an apartment, to boot! With multi-level dining rooms and a gorgeous outdoor deck, ASIATIQUE blissfully balances your most intimate settings to hip gatherings with even flow.
Now, let's get down to the good stuff...What says Louisville more than The Fleur de Lis? In a glass, no less?? This is where my journey began...Pear infused Calvados Brandy, Limoncello, and Elderflower liquor. Light and fruity with a delicate lingering perfume of Elderflower in your mouth; the kind of cocktail that can take your knees out after a couple...gently, of course!
Just as I was settling into my warm and fuzzy place, out came Jessica with our salads. Hydroponic greens, one lightly tossed in a Hoisin truffle vinaigrette topped with beef satay and the other with scallops in a ginger soy vinaigrette and seared fennel.
The owners and head chef make their rounds in the dining room frequently. When I asked Pabs S. Sembillo why they were so visible, he responded in true partner fashion, "It's like going to a Play. I control the lighting and music...Our servers are the Actors, and if they don't know their lines, then it doesn't go well." Well said Pans!
Next, we had a duet of tuna tar-tare and smoked salmon with dill dip and homemade tortilla chips. Alongside these hand-made treats were Goat Cheese Crab Meat Spring-rolls with Miso Aioli and a Shrimp with Pork Spring roll with sweet chili and basil jam. Have you reached "Umami" yet? You will be...we're just getting started!
"The Study of Tuna"...oh let's, PLEASE!
Triple crusted tar tare, capers, warm ponzu, garlic flakes, topped with crispy ginger and a side of asparagus in wasabi soy sauce. Hungry yet? Why not try the Panko crusted Chilean Sea Bass over wilted frisee greens? We did! On with it...
Next came the Seafood Bouillabaisse. Spicy? OMG! Salmon, calamari, scallops, tiger prawns, and New Zealand mussels in a red curry coconut cream sauce. Can you say WOW! If you've got a cold, try a little of this little number and it's sure to chase it back to whence it came.
My companion dug in to his pulled Lamb shank with an espresso (yes, espresso) thyme reduction and beef short rib confit served with Indian Naan bread. It wasenough to put this Diva in a food coma....Until they brought out DESSERT!!! Oh yes....
Can one really choose between White Chocolate or Ginger Creme Brulee? Nope...We tried BOTH! Banana Lumpia, Cardamon Ice Cream, and a Belgian Truffle Chocolate Torte. Don't drool on your keyboard, Guys!!
For all my single Divanettes out there, the Asiatique bar area is a great place to meet up with your gal pals or have a first date. They have a cozy little lounge area for when you want to just kick back and hang with your girlies and Pans considers himself an amateur bouncer. He'll make sure you get into a cab or back to your car safely.
So there you have it Divanites, I can't say enough about my dining symphony orchestrated by all the staff, Chefs, and Owner of Asiatique. Get yourself down there and don't forget to tell them the Diva sent you.
Hello, my Divanettes and Divanados and BATTER UP! Did you know Spring Training starts next week? That means that warmer weather and baseball are just around the corner. It also means time to start thinking about our own fabulous hometown baseball hero's, the River Bats! Whoo- Hoo!
Nothing beats sitting in the stands at Slugger Field on a warm spring day with the smell of fresh cut grass, funnel cake, and hot dogs mixing in your sinuses like the Garden of Eden on a breezy day. Nothing, except paying a visit to Browning's Brewery and Restaurant that is.
Browning's is a contemporary casual atmosphere filled with hardwood details giving you a slight sense of the history behind their namesake, Pete Browning, aka- “The Louisville Slugger.” Old Pete played for both the Louisville Eclipse and the Louisville Colonels, back in the 1880's and was a three-time batting champion with a .345 batting average. Kind of makes sense that this eatery is so properly situated at the entrance to Slugger Field, eh?
Legend has it that Pete Browning was fond of great food and a cold brewsky. I won't tell you the entire story, but make sure to ask Brent, Anoosh, and crew when you visit because they tell the story best.
A unique three-story brewing facility overlooks the dining room, where Brewmaster Brian Reymiller creates superior artisnal beers using only the best available grains and hops from England, Germany, and the Pacific Northwest. And they give SAMPLES!
I always like to ask what the server what their favorite thing on the menu is because if they eat or drink it more than once, you KNOW it's got to be good. My waiter, Brent, was no exception.
He started me out with samples of two of their winter beers. A Semi-filtered Roggenbier and one they dubbed Dunkel. The Roggenbier is considered a semi-filtered because when the beer miester tried to filter it, the sediment was so dense he had to stop. The Dunkel Beer was a rich coffee color, smooth with a hint of oak to balance. Both were excellent suggestions to go with my Shrimp and Lobster Bisque.
Sweet, juicy lumps of lobster and shrimp, floating in a spicy broth of creamy herbal goodness. You can't go wrong with this stick to your ribs soup. On a cold February afternoon, it will clear out your sinuses and chase away whatever ails you.
Between my soup and entrée, I got to visit with Anoosh. Curiosity overtook me and I just had to know his secret to maintaining business in between baseball seasons.
“The key is the personal touch, the human factor,” says Anoosh. “At the end of the day, what matters is how well you've created a complete human experience that people remember and recommend to their friends.”
Diva couldn't agree more! Because after I finished my Friend Green Tomato BLT with Hand-Made potato chips, I couldn't wait to recommend Browning's to all the Divanites. The sandwich on fresh made Focaccia Bread was a great departure from other eateries using the southern tradition as an appetizer.
For you Diva's of Business, Brownings has free Wi-Fi access and delivery of boxed lunches within the Downtown Louisville area.
To my PAR-TAY Divanados, consider picking up a keg or Growler of one Browning's micro-brews for your next get-to-gether. Want someone else to clean up the mess? Anoosh offers creative catering services and private rooms to enjoy with your closest pals.
There you have it Divanites. Get yourself down to Browning's Brewery and soon! It ain't just for baseball season.
Anoosh is a great guy. He's really turned things around at Browning's, and a lot of other places in town would do well to study his way of doing things.
You can't beat Anoosh. Great chef and a great guy who tirelessly gives back to the community. After reading the review...I'm heading for Brownings!
Thanks Diva for tipping me on what to order.
Yes, the Diva knows Valentine's Day is this Sunday. All the stores are bright red, pink, and white and tell us that every kiss begins with a certain jewelry store. The question I have is, “Have you decided where you are going to spend MARDI GRAS?”
Valentine's is only one day. Sure, we can take a break and celebrate the love, but Mardi Gras is the spiciest party on the planet and at Joe's OK Bayou, you can celebrate from Friday, Feb 12th through "Fat Tuesday", Feb 16th!
I decided to take a break from all the usual “great date” places to talk to Joe Wheatley, 16 year owner of Joe's OK Bayou. Joe gave me low down on what he had in store for us par-tay animals.
How about some live entertainment? On Friday night, Kentucky Blue, a fun and interactive Bluegrass quartet that infuses some pretty funny story telling throughout their set.
Saturday brings with it Holly and Josh from CMT's "Can you Duet?”. Both are from the Metro area and won't disappoint.
Tim Curtis, our lifelong singing artist, will play to the couples for Valentine's Day, then come back on Fat Tuesday, to wow the crowd again. Also, on Fat Tuesday, Dave Cottrell will perform a walk around MAGIC show guaranteed to entertain. “He does a great job with his magic,” states Wheatley. “It's not the cheezy type either! Since he also sings with Kentucky Blue, my bet is that he'll keep us all in stitches!”
What is Mardi Gras without the beads? LOL. Joe's will give beads out each night (no peek-a-boo required) as diners sample the food specials and sip on $5 Hurricanes. You even get to keep the logo souvenir cup personally designed by Joe Wheatley. Collector beads of crawfish and frogs will be given out on Fat Tuesday along with door prize drawings.
I mentioned food specials, we have a different $3.00 off nightly dinner special (Fri-catfish, Sat-fried oysters, Sun-butterfly shrimp, Mon-gator tail, Tue-fried crawfish tails).
Joe gave me a heapin' helpin' of his “Cajun popcorn” aka- fried crawfish tails and fried gator tail, as a sample of what was waiting for me during the Mardi Gras celebration. Now, the last time I had gator, I was in a dirt floored Alabama shack and eh hem.... It was on a bet. I ended up having to wash it down with quite a bit of Budweiser. But at Joe's? AAYYYEEE! There's no need for chasing down your food with beer. The crawfish tails are melt-in-your-mouth good and the gator is made from sweet white tail meat. Don't let past experiences be your benchmark when it comes to this!
Joe is a Western Kentucky boy, born and bred. A UK Cajun roommate gave him the recipes that he still uses today. Folks, I'm here to tell you, the authentic tastes come through in each and every morsel.
What's unique? Feed your kids for 1.99 on Sunday. Yes, you heard right. Sunday! Joe is a family man and says he understands the value of offering low cost kid fare on slower days of the week to draw people in, “But that's not when you go out with your family. Part of being a customer-centric business is making things convenient for your clientele.”
But I digress… it was lunchtime and I came hungry. Joe presented one of their combo platters for my enjoyment. Chicken Creole, Red Beans and Rice, and traditional Gumbo with a side of toasted garlic bread.
Joe's Gumbo fills your belly with a satisfying heat, while the Red Beans and Rice reminded me of what a friend of mine used to call a “smoky treat” fit for any Cajun or Cajun loving king. It's ummm-ummm with a side of stick to your ribs.
The Chicken Creole is a mild tomato based dish for those looking to tip- toe into the spicy food world. As for me, I'm adding on a little of Joe's special hot sauce.
Now it's no secret that Diva likes her sweets. I think Joe had done some research before I arrived, because he had the peanut butter pie and pralines at the ready. I was a little skeptical of the menu description of the Peanut-Butter Pie as a frozen concoction, but folks I'd pit this version against any other in a heartbeat. The creamy peanut butter center, light whipped cream, and chocolate drizzle will send you to the moon and back again.
King Cake? Did someone say King Cake? Mardi Gras just ain't complete without King Cake and Joe's is ready to please. King Cake will be sold by the slice and by the whole cake for carry-out orders. It's $2.50/slice and $15/whole cake! And yes, there is a baby inside these cakes to find!
So there you are my Divanites- get yer-self to Joe's OK Bayou for a little “AAYYYEEE!” this Mardi Gras. And don't forget to tell them Diva sent you.
Hello my Divanettes and Divanados, it is I, your Dining Diva, back to tell you about my adventures of last weekend.
If you fall within MY demographic (and gentlemen, for a woman that means either over or under 18), I think you might like this one.
If you are a native Louisvillian, think back a few years to a little place in Anchorage near the railroad tracks called Willow Lake Tavern. Picture it in your mind… dirt floor, hole in the wall, neighborhood gathering place, right?
But what would happen if two seasoned restaurateurs from Florida relocated to Louisville and purchased the old country dive bar? And what if they hired a born-and-bred Louisville chef who'd cut his culinary teeth in the eclectic kitchens of the Highland's? Would the locals accept the changes? Would they be able to draw diners to the East End to give 'em a shot?
ABSOLUTELY!
I'll have to say I've driven past Selena's for months and it didn't really catch my eye. The outside architecture is much the same. But inside? OMG, the changes Chris and Alan have made are astounding. Exposed brick and wood beams with large stone fireplaces give the remodeled restaurant the charm of an old English pub.
The bar is still there, waiting for locals to “belly up” and catch a game or two on the flat screens. Anchorage itself is a beautiful location, but if you are lucky enough to sit out on the patio or by the large windows in the back of the restaurant, you'll swear you're in the middle of Central Park.
Our waiter, Zach, was at the ready to suggest favorites from the Creole/Sicilian menu. His pick? Calamari with Thai chili sauce to start.
The sweet-hot chili sauce coupled with the golden fried calamari gives a bit of the orient right here in Anchorage. I've had Calamari all across the states but Chef Dan Thompson really made this special with his melding of flavors. It was so fork lickin' good, I'm pretty sure I just found my new game food!
For his entre', my companion selected the 8 oz filet with a baked potato and Chef Dan's special squash casserole. On the side, was a heaping helping of horseradish and red pepper compound butter. that takes the oakey flavor of the filet to a whole other level.
Growing up on the coast where my dad caught our fish fresh from the Gulf Stream, any time I see a seafood special, I'm a little leery. The last time I checked, Kentucky was a land-locked state. But I took a chance on Chef Dan's parmesan encrusted Mahi Mahi with shrimp sauce. It's nearing Mardi Gras, so I chose the dirty rice and squash casserole to accompany. As I cherished each and every morsel, I couldn't help but notice these were new takes on old favorites. Sweet heat, mixed with Cajun spice, and southern flair.
Zach swore by Selena's Bread Pudding for dessert. I'm not typically a bread pudding gal. Most of the creations I've tasted seemed to think that more bourbon in the sauce is better. Don't get me wrong, I like my bourbon… just in a glass over ice. Compared to the other puddings I've had, Chef Dan's Bourbon sauce was a perfect balance of flavors and not in the least overpowering. And the portion is HUGE! Even with two people sharing we still had leftovers!bread-pudding
When all the leftovers were packaged, Chef Dan stopped at our table to “chew the fat”. I asked him what was the biggest challenge in running the kitchen at Selena's.
“Selena's has a 30-year successful reputation in Florida,” he shared. ” Keeping the balance between old and new and being respectful in the evolution can be tough, but I think we are doing it justice.”
I have to agree. Mega thumbs up to Selena's for taking a local hang out and making shine like the top of the Chrysler Building.
Whether you're looking for a spot to watch the NFL Ticket, a destination eatery for your main squeeze, or a great value Sunday Brunch with the fam, check out Selena's at Willow Lake Tavern. And don't forget to tell them Diva sent you.
Ciao Bella,
~Diva
Think your eatery is up to the Dining Diva challenge? Contact her to schedule a blog review visit at louisvillediningdiva@gmail.com or through her Facebook page.
Hey Rick- don't count out the "dive bar" part just yet. I think even with the changes those with fond memories will find the same welcoming atmosphere on the bar side.
Hey there...Ho there.. Divanettes and Divanados! It's just post St. Patrick's Day and the Diva is gearing up for her trip to Ireland! Yep, that's right...I am heading over to the Emerald Isle to sample a little cuisine, meet lots o' people, and kick back for a much needed and well deserved VACATION!
Hello, my Divanettes and Divanados and BATTER UP! Did you know 
Yes, the 
Hello my Divanettes and Divanados, it is I, your 
