Taste of Belgium follows an authentic family recipe to make its waffles out of thick dough and coarse Belgian beet sugar. A specialized cast-iron press then crushes the dough into its distinctive waffle shape and caramelizes the sugar in the process. This gives the waffle a rich vanilla flavor and a delightful sweetness that doesn't require syrup. As such, you can eat waffles on the go without plates, forks, or Catholic guilt.
La Poste chef, Dave Taylor, has crafted a menu of inventive dishes served with unconventional and delicious sides, as well as myriad quality wines. As in epistolary matters, the menu at La Poste is divided into Postage, Salutation, Body, and Postscript. Fritter away the premeal wait with a "postage" choice of ricotta fritters adorned with candied orange, bathed in black-truffle oil, and served with baby arugula ($7). Hungrier diners can upgrade to the succulent sausage in brioche, served with bacon, frisee, and brown butter ($10), with the option of delivery confirmation from a contented stomach. Amid the trellised windows and casual-but-tasteful arrangements of the restaurant, a glass of pinot noir from Gerard Bertrand ($9) sets off a plate of grilled salmon served with a smoked-paprika ratatouille and simmered in a buerre-rouge sauce ($18).
Justin and Kristin Gilbert spent three years in Italy, visiting gelaterie in more than 20 cities to mine artisanal secrets before opening their own shop. In choreographed musical numbers, the duo handcraft dense, flavor-packed gelato in small batches using fresh milk and cage-free eggs. From a repertoire of more than 80 recipes, Justin and Kristin curate 20 flavors at a time. Past and present flavors include poached-pear zinfandel, orange-ginger dairy-free sorbetto, and chocolate orange—one of Justin's favorites, according to a feature in Louisville Magazine. Delicate crêpes conceal Nutella or gelato paired with fresh fruit. The cozy shop also sends forth its mobile cart to cater office snack breaks, weddings with as many as 2000 guests, and Roman legions on the march.
Plates of food travel beneath the ironwork of original bank-teller windows and around an authentic bank vault at Teller's of Hyde Park, located inside the historic Hyde Park Savings and Loan building. Bright skylights give the spacious interior a contemporary feel. Diners can enjoy a seasonal menu of modern American cuisine, including dishes such as creole chicken or filet mignon with bordelaise sauce. Chefs also try their hands at regionally and internationally inspired dishes such as Cajun pasta and seared ahi tuna doused in dynamite sauce, which confused bank robbers often use in attempts to rob the restaurant's vault.
Teller's keeps more than 30 beers on tap and more than 120 bottles of wine ready to uncork at a moment's notice. Along with the dining room and vault, Teller’s of Hyde Park seats guests on an upper-level mezzanine and, weather permitting, a second-story patio.
Craig and Laura Decker seem to have a difficult time making up their minds. They also seem to have a knack for turning this indecisiveness into an advantage at every turn. When it came to opening their new business, for example, they briefly wondered whether it should feature a wine shop, a wine bar, or a gourmet bistro. Their solution? All three.
This spirit of inclusivity pervades The Wine Guy Bistro, where the Deckers pair seasonal wine varietals with globally inspired cuisine. Rather than choose between European elegance and New-American pizzazz, they settled on a compromise they describe as “Old World chic.” This label suits a menu that features small plates of housemade meatballs and bruschetta alongside assorted cheeses from around the world. The focus on small plates is in keeping with the Deckers’ have-it-all mentality and gives diners the option to sample several dishes without having to barter with adjacent tables.