Agave & Rye Louisville
The newest addition to Louisville’s dining scene offers eclectic decor and delicious fare
{Disclaimer: Bob and I were guests at Agave & Rye’s Soft Opening. Our food was provided at no charge; no additional compensation or consideration was provided. All opinions are our own.
Bob and I were recently invited to attend the soft opening of Agave & Rye. We were immediately impressed by the fun decor. The tributes to Muhammad Ali were such a fun touch, a nod the local hero’s famous “float like a butterfly, sting like a bee” line and a play on the regional restaurant chain’s bee mascot.
And, oh my, y’all. The food at Agave & Rye is so good. We started with the sweet corn fritters with Serrano aoli, which might be my new favorite food anywhere. These were amazing, with just the right balance between sweet, salty, and spicy. I absolutely adored them.
We also went with an order of tortilla chips with all the sides. The queso, guac, and salsa were all fantastic, and the huge chips were great.
When our tacos arrived, we were in for a treat. Now, Agave & Rye bills their concept as the home of the Epic Taco, and they lived up to this claim in every sense. The tacos were huge — you could easily make a meal on one or two tacos alone — and filled with creative and fresh ingredients. I think my favorite was The Alderman, filled with carne asada steak, Mexican street corn salad, cojita cheese and arbol salsa. It was incredible.
After dinner, we made our way to the back of the restaurant, where a large area is filled with free-to-play vintage arcade games. I may have spent a while at the Pac-Man game, and can certainly see myself passing an afternoon with a margarita or two, an order of those corn fritters, and challenging my Pac-Man score! Agave & Rye is one of those rare spots that works as well on the drinks and entertainment front as on its menu.
We left Agave & Rye with smiles on our faces and a bag full of leftovers. It’s a great addition to the HIghlands food scene, and I can’t wait to go back! Thanks so much to Agave & Rye for hosting us!
5 Fun Facts about Hi-Five Doughnuts!
Louisville’s favorite doughnut shop provides great business lessons and even better doughnuts!
It's National Doughnut Day, an observance dating back to the 1930s, which honors the Salvation Army "Lassies" who served doughnuts and other treats to U.S. Troops during World War I. Here in Kentucky, we take our doughnuts pretty seriously. In fact, the New York Times once traced a doughnut trail across our great Commonwealth. One of the state's most beloved doughnut stops is in a gas station! That's the great thing about doughnuts: they're inexpensive, accessible, and enjoyed by almost everybody! My favorite doughnut spot is Hi-Five Doughnuts, which serves amazing creations with a Kentucky flair. You absolutely MUST try the bourbon caramel glaze, and if you're really brave, you can try the Kentucky Fried Buttermilk Chicken Doughnut.
Hi-Five Doughnuts is one of my favorite Kentucky businesses, combining local ingredients, awesome female entrepreneurs, incredible marketing, and a fabulous product. Let's celebrate National Doughnut Day with five fun facts about Hi-Five Doughnuts!!!
1. Hi-Five is woman-owned and operated. Leslie Wilson and Annie Harlow began their business running a food truck, affectionately named Shelby, then opened a storefront in Louisville's Butchertown neighborhood.
The bacon-glazed doughnut is amazing, y'all.
2. The business name pays tribute to the legend that the custom of giving a high-five was invented in a U of L basketball practice in the 1970s.
3. Hi-Five has trademarked their hashtag! When you talk about the #ladiesofthemorning, then according to to the US Patent and Trademark office you're referencing Hi-Five Doughnuts!
4. The Hi-Five business model is so cool, a book has been written about it! Dr. Lyle Sussman of U of L's College of Business wrote "Breaking the Glaze Ceiling: Sweet Lessons for Entrepreneurs, Innovators and Wannabes", which establishes 12 business principles based on Leslie and Annie's success. In interviewing the Doughnut Ladies for a prior article, I was so impressed that they built the entire enterprise on a no-debt model, opting instead to purchase only what they could afford at any given time.
That's cinnamon glaze + Cinnamon Toast Crunch. You need it in your life.
5. Everybody loves Hi-Five! The Travel Channel has visited them, they're a staple at local events like the Forecastle Festival, and they're often served as a finishing touch at local galas and weddings.
A Summer Evening with Woodford Reserve and Ben Sollee
A lovely evening of music, bourbon, and food at Woodford Reserve
A couple of weeks ago, my lovely friend Elizabeth McCall, Master Taster at Woodford Reserve, invited a group of our friends to visit the Distillery for a lovely summer evening of food, drinks, and music. It was the perfect Kentucky summer evening!
We started with a tour of the Distillery, where we learned about the grains -- corn, rye, and malted barley -- that go into the Woodford Reserve mash bill. We also learned a little about the yeast fermentation process, the distillation, and the maturation in charred barrels. One of my favorite things about distillery tours is the way that a very standardized process varies in small ways -- grain varietals, yeast recipes, wood type -- to produce very different bourbons. I always learn a little something new, even at distilleries I've visited before. This time, Elizabeth explained the barley-malting process to me!
Another fun fact I learned on this tour is that while we typically assume that all Kentucky bourbon stills were produced by Louisville-based Vendome Copper & Brass Works, the iconic triple stills at Woodford Reserve were actually produced by Scotland's Forsyths of Rothes, the company that produces stills for many famous Scotch whiskeys. The Woodford Reserve stills had recently been shined up and were extra-pretty for our tour!
There's nothing like a trip through a rickhouse. Getting a whiff of the "angel's share" just never gets old!
We then sat down to an amazing dinner prepared by Woodford Reserve chef de cuisine Nat Henton who is, in the words of Ouita Michel, Woodford's chef in residence, "one hell of a chef." The four course meal didn't disappoint. Shrimp and grits made a perfect appetizer, while the greek salad with local heirloom tomatoes and a Woodford Rye-infused salad dressing was amazing. The main course was osso bucco with a Woodford Reserve jus and, in the most creative and tongue-in-cheek touch, a Woodford Reserve Mash Bill risotto! We finished with a dessert of Midway Bakery Lemon Love, a light and delicious lemon curd pie. The entire evening was paired with cocktail and wine selections -- very well-timed and moderated for responsible enjoyment and flavor enhancement! After the event, Elizabeth introduced our group to Chef Nat; he was so cool and humble, and we learned that his family farm is on the road to Woodford Reserve!
One of the coolest touches of the evening was that Kentucky native singer-songwriter-cellist Ben Sollee provided music for the event. Ben actually had dinner at our table. It was so wonderful to talk with Ben, he's so funny and personable and knowledgeable. We had a really great conversation about the problematic origins of My Old Kentucky Home, and how the song has evolved. I may have embarrassed a couple of my dining companions by asking Ben what holler his family is originally from; turns out that his roots are in Whitley County's hollers!
As Ben played our state song, I sipped on our after-dinner drink, Woodford Reserve Double-Oaked, and thought of my own Kentucky Home in the hollers of Floyd County. I thought of my grandfather, who played old-timey mountain music on a Martin guitar. Maybe I just had my grandpa, who always kept those little yellow butterscotch candies around, on my mind, or maybe the temperature hit the whiskey differently. Whatever the reason, I pulled a really strong butterscotch note for the very first time on the Double-Oaked, a bourbon I've tried several times before. It was truly a perfect Kentucky evening!
How to Eat Lunch Like a Louisville Local
"Where should I eat lunch in Louisville?"
It's probably the email, text, Facebook message, etc., question that I get the most often. What are the tried-and true favorite spots for lunch in Louisville? Where are the hottest new restaurants in the Derby City? Where can I grab a quick bite in a particular Louisville neighborhood?
That's quite a question, y'all, but I've narrowed it down to thirty of the very best. Click here to download a printable version, and let me know if you agree with my choices!
Downtown
Dine with the penguins at Proof on Main.
J.Graham’s Café at the Brown Hotel
Home of the Hot Brown.
The Brown Hotel, 335 W Broadway
Sun-Sat 7am – 3pm
Proof on Main
The best burger in Louisville.
21C Museum Hotel 702 W Main St
Mon-Thu 11am - 1 am; Fri 11am - 2 am;
Sat 12 pm-2am; Sun 12 pm-12 am
Mussel & Burger Bar
Don’t miss the truffle oil steak fries.
113 S. 7th St
Mon-Thu 11 am – 9:30 pm; Fri 11 am – 10:30 pm;
Sat 12 pm – 10:30 pm; Sun: 12 pm – 8:30 pm
Main Eatery
The Blue Plate Special is always great!
643 W Main St
Mon-Fri 11 am – 2 pm; closed weekends
Atlantic No. 5
Don’t miss the latte!!
605 W Main St
Mon-Fri 7 am – 4 pm; closed weekends
NuLu/ Butchertown
Brisket sandwich at Feast BBQ
Grind Burger Kitchen
Order the Southern Burger!!
829 E. Market St
Tue – Sat 11 am – 10 pm
Butchertown Grocery
Have the BLT!
1076 E. Washington St.
Wed – Sun: 11 am – 10 pm (Sat & Sun brunch 11 am – 3 pm); Closed Mon and Tues
Ghyslain on Market
A macaron and a French press are a must!
721 E Market St
November - March: Mon - Sun 9AM - 8PM;
April - October: Mon - Sun 9AM - 9PM
Feast BBQ
Have the pork cake appetizer, mac & cheese or collard greens!
909 E Market St
Tues-Thurs 11 am -10 pm; Friday-Sat 11am-12am; closed Sun-Mon
Royal’s Hot Chicken
Louisville’s only legit Nashville-style hot chicken. Don’t miss the fries and cheese grits!
736 E Market St
Tues-Thurs 11:30 am-10 Friday-Sat 11:30 am-11 pm; closed Sun-Mon
Royal's Hot Chicken is a Louisville can't-miss!
Old Louisville
Seafood Lady
Amazing Cajun seafood! Portions are huge!
617 W. Oak St.
Wed, Fri, and Sat: 11 am – 9 pm; closed Sun-Tues and Thurs
Buck’s Restaurant & Bar
An elegant Old Louisville institution!
425 W Ormsby Ave
Mon-Fri 11 am-3 pm, 5-11 pm; Sat 5-11 pm; closed Sun
Ollie’s Trolley
You need an Ollieburger!
Mon-Fri 10:30 am – 4:25 pm; closed Sat & Sun
Germantown
The Post
Fabulous New York Style Pizza!
1045 Goss Ave
Mon -Wed 11 am – 12 am; Thurs- Fri 11 am – 2 am; Sat 12 pm – 2 am; Sun 12 pm – 12 am
The Highlands
Bacon & Benedictine from Stevens and Stevens Deli
Gralehaus
Fabulous espresso beverages!
1001 Baxter Ave
Mon-Sun 8 am – 4 pm
Stevens & Stevens Deli
You don’t want to miss the bacon and Benedictine sandwich!
1114 Bardstown Road
Mon – Sat 10 am – 4 pm; closed Sunday
LeMoo
Reserve the Louis Vuitton booth!
2300 Lexington Road
Mon – Wed 11 am – 2 pm; Thur- Fri 11 am- 10 pm; Sat 10 am- 3pm, 5 pm – 11 pm; Sun 10 am- 3pm, 5 pm – 11 pm
El Taco Lunchador
The chicken mole taco is superb!
938 Baxter Ave
Mon- Thurs 11 am – 9:30 pm; Fri 11 am – 10:30 pm; Sat 12 – 10:30 pm; Sun 12- 9 pm.
Molly Malone’s
Famous fish and chips!
933 Baxter Ave
Mon – Sun 11 am – 4 am
Fish and Chips at Irish Rover
Frankfort Avenue
The Irish Rover
Order fish and chips and a pint or seafood pie!
2319 Frankfort Ave
Mon-Thurs 11:30 am – 11 pm; Fri-Sat 11:30 am – 12 am; closed Sun
Blue Dog Bakery & Café
Fabulous salads and breads!
2868 Frankfort Ave
Tues-Sat Bakery 7-am-4 pm; Tues-Fri Lunch 11 am – 2 pm; Sat Brunch 9 am – 12 pm; closed Sun and Mon
North End Café
Go for all-day breakfast!
1722 Frankfort Ave
Mon 8 am – 2:30 pm; Tue- Thurs 8 am – 9 pm; Fri- Sat 8 am – 10 pm; Sun 8 am – 9 pm
El Mundo
Louisville’s favorite tacos!
2345 Frankfort Ave
Mon 5-10 pm; Tues – Sat 11:30 am – 10 pm
St. Matthews
namnam cafe
namnam café
Fantastic Pho!
318 Wallace Ave
Tues – Sat 11 am – 2:30 pm, 4:30 – 9 pm; Sun 4-9 pm; closed Mon
Coals Artisan Pizza
Wood-fired pies with regionally sourced ingredients!
3730 Frankfort Ave
Mon – Thurs 11 am – 10 pm; Fri-Sat 11 am – 11 pm; Sun 12 – 9 pm
Cheddar Box
Don’t miss their country ham sandwich and pimento cheese!
3909 Chenoweth Square
Tues-Fri 9 am – 6 pm; Sat 9 am – 4 pm; Closed Sun and Mon
Local Chains
Impellizzeri's Pizza
Shiraz Mediterranean Grill
Go for the hummus!
3501 Poplar Level; 205 N Hurstborne; 2210 Holiday Manor Suite 1; 237 5th St; 4614 Chamberlin
Hours vary
Bristol Bar & Grill
The green chili wontons are everyone’s favorite!
1321 Bardstown Rd; 614 W Main; 300 N Hurstborne Pkwy
Hours vary
Impellizzeri’s
Incredible deep dish pizza!
110 W Main; 1381 Bardstown Rd; 4933 Brownsboro Rd
Hours vary
Wick’s Pizza
The calzone is amazing!
975 Baxter Ave; 2927 Goose Creek Rd; 12717 Shelbyville Rd
Hours vary
What are your favorite lunch spots in Louisville?
Blueberry-Bourbon Peach Cobbler
Fresh peaches are the quintessential flavor of summertime.
Southern summers mean fresh peaches.
Georgia peaches, and Vidalia onions, and Florida oranges. They all mean that somebody's been traveling, and that somebody loves you.
Growing up in Eastern Kentucky in the Eighties, we still heard a lot about "the old days." The times when there weren't big supermarket chains or box stores on every corner, carrying every exotic fruit or vegetable you can imagine. The times when it was a huge luxury to take a car trip Down South.
Appalachian folks, rural folks, we're a practical lot. When you're fortunate enough to travel, you want the folks back home to know you're thinking of them. When you're traveling on a budget, it makes a whole lot more sense to bring back the fresh flavors of the South than a bunch of t-shirts and mouse ears and other souvenir junk.
Peaches from a roadside stand are a treat that'll last a bit. They'll provide a delicious treat for the family. They taste like the Georgia sunshine. And they remind you of your own adventures and road trips. They never go to waste.
Last weekend, The Peach Truck visited Louisville. This Nashville-based supplier deals in sweet, juicy nostalgia, bringing fresh peaches from South Carolina and Georgia. The line snaked all the way through the parking lot, as dozens of Louisvillians sought to recapture these sweet memories. (The folks at Brownsboro Hardware want y'all to know that the Peach Truck will be back on the 25th. In fact, they're touring all over Kentucky this summer!)
With all this peachy goodness in mind, I wanted to create a memorable, yet simple summer dish that combines the sweetness of peaches with a little Kentucky kick. A blueberry-bourbon peach cobbler was the perfect solution; it requires little prep time and makes a dramatic presentation when served still bubbling in a cast-iron skillet.
I used about about 1/3 cup of bourbon in this recipe. I wanted something that had strong vanilla notes, so I used Woodford Reserve. The sweetness of the Woodford made a great compliment to the fruit.
Blueberry-Bourbon Peach Cobbler
Filling
- 1/2 cup sugar
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/3 cup bourbon whiskey
- 3 large peaches, peeled, pitted, and cut into 1/2-inch thick wedges
- 2 1/2 cups blueberries
- 1 tablespoon fresh lemon juice
- Lemon zest, optional
Biscuit Topping
- 1 1/2 cups flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 1/2 tablespoons sugar
- 3/4 teaspoons salt
- 6 tablespoons cold unsalted butter, cut into small pieces or grated
- 1/2 cup buttermilk
Add bourbon to peaches and allow to macerate in a covered dish for a few hours or overnight.
When ready to cook, preheat the oven to 400 degrees F.
For the filling:
In a large mixing bowl, combine the sugar, cinnamon, salt, and cornstarch. Add the peaches, and blueberries, and mix, coating the fruit evenly with the sugar mixture. Toss with the lemon juice and zest, if desired. Put the fruit filling in a cast iron skillet and place in the oven for 15 to 20 minutes. In the meantime, make the biscuit dough.
For the topping:
Whisk the flour, baking powder, baking soda, sugar, and salt in a large mixing bowl. Using a food processor, a pastry cutter, or your fingertips incorporate the chilled butter into the dry ingredients until the mixture resembles coarse meal. Add the buttermilk and stir just until moistened.
Carefully remove the skillet from the oven and spread biscuit dough over the berry mixture.
Increase the oven temperature to 425 degrees F and bake until the biscuits are golden brown on top and the fruit is bubbling, about 30 minutes. Allow to cool for 15 minutes before serving.
Serve with vanilla ice cream and a cup of coffee, obviously.
The Five Best Food Trucks in Louisville
Louisville's favorite food trucks
It's no surprise that Louisville's food truck scene is prospering. Add a cool city where folks work hard and love to support local business to an already exciting foodie culture, and you've got a fantastic environment for food trucks to prosper! Here are five HerKentucky faves.
5. Longshot Lobsta There are legitimately times when nothing other than a lobster roll will do. This Louisville favorite brings lobster rolls to a parking lot near you!
Black Rock Grille sets up shop Downtown.
4. Sweet 'N Savory Honestly, if you can get a hot brown crepe and a mint julep gelato from one truck, what else do you need in life?
Sophie loves Food Truck visits!
3. Black Rock Grille. Follow the delicious aroma of sizzling burgers through downtown, and you'll wind up at Black Rock!
2. Traveling Kitchen You have no idea how much you need a Korean taco in your life until you actually eat one.
1. Hi-Five Doughnuts. I love their doughnuts, and I love owners Annie and Leslie (and their truck Shelby!) even more. Their bourbon-caramel glaze is a must-try, as is their peanut butter glaze!
What's your favorite Louisville Food Truck?