Cooks at Home Run Burgers & Fries' four locations grill up 100% Black Angus beef patties and twice-cooked, hand-cut fries made from idaho potatoes, with a dedication to classic flavor that earned the eatery the Best 2012 Burger award on the Louisville A List. For edibles other than the eponymous burger and fries, the cooks dunk beer-battered onion rings in bubbling fryers alongside baskets brimming with hand-breaded north atlantic cod, as well as chicken strips for the kids' menu or building poultry scale replicas of a Lincoln Log cabin. Bakery buns hug quarter-pound patties cooked to order with a choice of 26 different complimentary toppings, including sauteed mushrooms, grilled onions, and roasted red peppers..
Each day at Taco Punk, Chef Gabe Sowder makes every component of his tacos anew. He mixes produce sourced from local farmer’s markets into salsas and mole, and smashes masa, corn flour, and wheat flour to make tortillas. But it's his taco fillings that stand out more than his prep methods: sustainable Pacific cod, all-natural Amish chicken, and grass-fed beef braised in Goose Island beer—all accented with hand-smashed guac or fresh salsas such as pineapple-habanero.
Chef Sowder's gourmet approach to finger food is no accident. Years spent working in upscale eateries had given him an idea: "There were people I knew who were musicians and artists who didn't have the money to come in and experience something awesome," he told Food & Dining Magazine in 2012, "So I decided to take the ideals of fine dining and apply them to the quick-service model."
As he shared in his appearance on Secrets of Louisville Chefs Live, Chef Sowder emphasizes healthy food, too: there are no deep fryers or butter-powered ovens at Taco Punk. Instead, meat and vegetable fillings are generally smoked or grilled, and none are injected with chemicals or preservatives. After a hearty and healthy meal, diners are invited to indulge in ice cream and other frozen treats from The Comfy Cow.
Connected by an asphalt web of highways, state roads, and thoroughfares, blocky yellow signs gleam nonstop, casting a dandelion glow from the words “Waffle House.” The booths at the eateries fill 24 hours each day with the aromas of sizzling pork chops, Jimmy Dean sausage, and endless mugs of coffee. Line cooks brown shredded potatoes on a grill as waiters shout back in a language all their own for hash browns “smothered,” “covered,” or “topped”—served with onions, cheese, or chili, respectively. Angus burgers and steak melts share space on the rippling-hot surface at all times of day, allowing tired drivers to stop for food when they are on a long journey or just listening to an 11-hour drum solo on the radio. The first Waffle House switched on its lights in 1955, and some menu items still bear the names of Waffle House staff of the past, including Bert's chili from Dallas and Alice's iced tea.
Named for the Roman goddess of banquets and overseer of feasts, Edesia Gardens lives up to its lofty moniker with continental lunch fare and an extensive Sunday brunch buffet. When they aren’t ferrying trays back and forth from special events, the restaurant’s wait staff lines noontime tables with sandwiches, burgers, and salads stacked with imported brie, sliced fruit, and homemade sauces and dressings. A chef-manned breakfast station serves as the centerpiece of the Sunday brunch buffet, where guests load their plates with eggs and waffles cooked to order. While indulging in a sweet or savory pastry, guests can question their hosts about the restaurant’s banquet facilities, which can handle parties of up to 170 for weddings, birthdays, and school-wide games of capture the flag.
Emily Peters, of Emma Lou's Cafe, transformed a historic 100-year-old home into a café and vintage boutique. Inside the first floor's dining room, servers deliver a rotating menu of café fare which has included mixed-greens salads tossed with mandarin oranges, fresh strawberries, and pecans and warm ham-and-brie sandwiches nestled between slices of ciabatta bread. Patrons may peruse vintage finds including jewelry, furniture, and postcards in the boutique area or meander out to the back courtyard on sunny days.
Cuisine Type: Southern French and Brasserie cuisine
Handicap Accessible: Yes
Number of Tables: 25?50
Parking: Parking lot
Most popular offering: Pork chop, mussels, sea bass, and rib eye steak
Alcohol: Full bar
Delivery / Take-out Available: Take-out Only
Outdoor Seating: Yes
Pro Tip: Great value on French wine; keep room for dessert, as they are all delicious.
What is one of your most popular offerings? How is it prepared?
The lavender-honey-glazed pork chop with gratin dauphinois and ratatouille.
Has your business won any awards?
We received a four-star rating from food critic Marty Rosen from the Courier Journal, as well as a 2014 Diners' Choice award from Open Table
Is there anything else you want to add that we didn't cover?
We offer a large selection of European and Kentucky beer, bourbon, and not to forget our extensive list of French?mostly Rhone and Languedoc?and Northwest American wine.
In your own words, how would you describe your menu?
We offer a traditional brasserie menu with a very large selection of dishes that allow everyone to find something to their liking. The diversity of menu items offer patrons the opportunity to enjoy a wonderful meal at an affordable price with great value. The menu is based on French comfort food with mostly Provencal specialties.