Search results
Results from the WOW.Com Content Network
Blue Boar Cafeterias was a chain of cafeteria-style restaurants based in Louisville, Kentucky. The first Blue Boar was opened in 1931. [1] Once a major presence in metro Louisville, it is still remembered for its old downtown location on Fourth Avenue near Broadway. During the 1930s, Guion (Guyon) Clement Earle (1870–1940) served as ...
For premium support please call: 800-290-4726 more ways to reach us
The menu at High Stakes Grill, which opened in July on the rooftop of the new Tempo by Hilton Louisville Downtown NuLu, includes the More Than A Wedge salad. WHAT: Enjoy a special prix fixe family ...
Brains and eggs—known mostly as an English dish; this was served in Frankfort restaurants until BSE scares; Burgoo—a thick stew made from vegetables and mutton (lamb) or game meats [12] [13] Chow-Chow—a regionally diverse dish of chilled pickled vegetables found throughout Appalachia; Derby pie—a chocolate and walnut pie named for the ...
Fifteen chefs competed in Top Chef: Kentucky. [1] In addition, like the previous season, three returning competitors competed in the Last Chance Kitchen to earn the chance to join the competition: Top Chef: Colorado contestants Carrie Baird and Brother Luck, and Top Chef: Charleston contestant Jim Smith. [7]
The hotel formerly had a historic restaurant called the Oakroom, which was Kentucky's only AAA Five Diamond Restaurant Award winner, one of 44 in the nation. [35] It closed in 2018 and was converted to a ballroom. [36] The Rathskellar, decorated with Rookwood Pottery, was a rare and distinctively Seelbach south-German influenced restaurant. [34]
Tumbleweed Tex Mex Grill & Margarita Bar (also known as Tumbleweed Mexican Food, and Tumbleweed Southwest Grill & Bar) is a chain restaurant based in Louisville, Kentucky. It serves an American-Mexican cuisine in a combination Tex-Mex and Southwest style. Tumbleweed's menu includes Continental food, encompassing such foods as chicken and steak.
Pimento and bacon strips were then added to it. After its debut, it quickly became the choice of 95% of the Brown Hotel's restaurant customers. [1] [4] The dish is a local specialty and favorite of the Louisville area, and is popular throughout Kentucky. It was long unavailable at its point of origin, as the Brown Hotel was shuttered from 1971 ...