Chef Ramiro Gandara literally attached his name to Ramiro?s Cantina, and he figuratively posts his family recipes all over the walls of his restaurant's kitchen. Referencing these recipes, his team dishes up a string of Mexican cuisine staples, such as burritos, tacos, and quesadillas, alongside a few Tex-Mex hybrids, such as guacamole burgers, enchilada casseroles, and homemade chili. In the cantina?which is Spanish for ?proof that gravity exists??bartenders pour tequila into margaritas and draft beer into tall glasses.
An inexhaustible source of slow-cooked, smoky ribs, the Bootleg Bar-B-Q pit masters have supplied area carnivores with excellent meat since 1991. Bootleg's co-owners work alongside their mutton-juggling employees to deliver well-slathered meatstuffs dressed in savory sauces to starving mouths of all sizes. When running their buds over the menu, tongues trill at the feel of robust half-slab dinners ($12.49) and pulled-pork and beef-brisket sandwiches ($4.99). A Courier-Journal review advises sandwich aficionados to order their first selection without sauce, then sample every Bootleg sauce until the ideal accompaniment reveals itself. Bootleg recommends customers send meat-seeking missives ahead of their arrival, as many sublimely smoked dishes take time to prepare, such as the wings, which require three hours' notice to exchange their aerodynamacy for hot and sticky flavor. A slew of enticing sides, available in individual, pint, or gallon sizes, fill remaining gut space with homespun fixings made from scratch, including country coleslaw, mac 'n' cheese, and down home tater salad.
With an exacting eye for detail, Callahan Catering owner Bill Beam advocates hospitality, presentation, and satisfaction whether catering a small board meeting, a Superbowl fiesta, or mammoth to-dos such as the Olympic Games. The box-lunch menu packs sandwiches such as the Grilled and Chilled chicken breast ($7.25) with melted swiss, bacon, and 1,000 island dressing spread on a whole-wheat bun next to chips and a pickle or olive garnish. Other square fare includes the boxed mandarin spring salad ($7.50), in which mesclun greens cohabitate with avocado, toasted almonds, and crumbled bleu cheese under the benevolent despotism of a poppy-seed dressing overlord. Breakfast is available for early events and the buffet menu is suited for events with at least 20 guests. For pre-meal nibbles or guests with especially small attention spans, make an hors d'oeuvres selection.
Owner Lynda Beha and her team of knife-wielding kitchen ninjas demonstrate their collective culinary prowess by presenting their clients with everything from basic meals-to-order to grand gala buffets. Early-morning cubical clans obtain sustenance with a delivery of the deluxe buffet breakfast, a deluge of breakfast delights including biscuits, butter, jelly, juice, and three options such as cheese grits, bacon, and fresh fruit ($9/person). The midday growls of stomach gods demanding tribute hush up when presented with a lunch box special stuffed with a choice of sandwich and two sides including potato salad, fruit cup, pasta salad, or chips, plus the brownie or cookie of the day ($9/person).
The butchers at Kingsley Meats and Catering fly in fresh seafood every morning. They cook up fresh entrees every day at their gourmet deli. They age and cut Prime Beef and grind it fresh at the shop throughout every day they're open. And they deploy their pig carver to parcel out a whole roasted pig at parties. This diverse selection of top-tier meats has helped Kingsley Meats and Catering keep its doors open since 1946. To further ensure satisfying feasts, Kingsley Meats and Catering?s gourmands schedule free tastings and consultations with clients, and they tailor their menus to suit each party thrower?s taste and budget.