When Shahram and Gita Pouranfour—with the help of their sons, Farzan and Arman—first started a family-style restaurant in South Louisville, their main goal was to cater to families and seafood lovers. After years of success at this original restaurant, Fishery Station, they started adding more exotic food items, such as shark and alligator tail, to the menu alongside their traditional seafood and chicken platters. Along with the exotic fare, they incorporated Shahram’s Persian and Gita’s German cultural influences as well, adding basmati dill rice, gyros, and chicken schnitzel.
They’ve continued these same traditions at The Fish Fry House, where families can dine-in or carry out, and Shahram still enjoys cutting and hand-breading pounds of fish daily before it’s transformed to one of the popular platters or sandwiches.
Celebrated fish dishes from around the country inspire The Seafood Connection's lunch menu, which sports favorites such as the Louisiana shrimp po' boy ($6.49), the San Diego fish taco ($3.99), and the New England clam chowder ($5.49/pint). Kids and coordinated sea cows can nosh on finger foods such as fish nuggets ($3.99) or a grilled cheese ($3.50), both of which come with fries. After burying the treasures atop a golden-fried shrimp platter deep within bellies ($8.99), inspired patrons can peruse the fresh-fish counter's seafaring cookables to take home. The Seafood Connection serves lunch Monday–Saturday from 10:30 a.m.– 2:30 p.m. It is open for retail Monday–Saturday from 10 a.m.–6 p.m. and on Sundays from noon–5 p.m.
Maritime munchers can lounge in the soothing ambience of the Ohio River and passing boats while perusing the tasty sights of the menu. Sun-gazing feasters can grab a table on the expansive summertime outdoor patio to properly enjoy a three cheese burger ($9.50) or one of many sandwiches, including the oven toasted Mediterranean vegetable sandwich with zucchini, mushrooms, eggplant, peppers, sun-dried tomatoes, goat cheese, mozzarella and parmesan. Indoor diners can sit in the stone-walled lodge while satiating an appetite with a delicious medley of New York strip steak ($29), glazed salmon ($18) or a platter of fried or broiled cod, shrimp and scallops served with cole slaw and steak fries ($19). Thirsty sailors can cure a dry throat with one of four draft beers or more than 20 bottled selections, as well as a vast listing of white and red wines and specialty cocktails such as Captain's Lemonade, which is shaken up with Three Olives Citron, triple sec, sweet and sour mix and a splash of lemon-lime soda. Captain's Quarters Riverside Grille also regales guests with occasional live musical entertainment and tales of nautical adventures hunting mythical sea creatures such as the Lochness monster and Hulk Hogan.
In 1997, Shahram Pouranfour, his wife Gita, and their sons Farzan and Arman opened up the first Fishery Station in south Louisville, dishing up familiar favorites such as oysters, catfish, and coleslaw. Like season two of Twin Peaks, the menu became more adventurous and fascinating as time went on, expanding with exotic samples of alligator tail, shark, and frog legs. Shahram adds a cosmopolitan flair to the selection of fried chicken and fish with mediterranean gyros, baklava, and falafel, as well as a special Iranian spread (kashk e bademjan) made with mashed eggplant, whey, caramelized onions, and mint sautéed with garlic.
The founders of Buck's Restaurant and Bar approached their restaurant's design as would a landscape artist: by starting with the flowers. Inspired by "moon gardens"—collections of all-white blooms meant to reflect moonlight—they set their stage with slate-gray walls, dark wood wainscoting, and, of course, fresh white blossoms on every table. Deliberately mismatched china, sumptuous leather wingbacks, and gilt accent pieces complete this elegant Victorian tableau, which pairs seamlessly with the restaurant's home in the historic Mayflower Building.
Buck's menu of continental cuisine extends the elegance of the table to the plate itself, with entrees of grilled swordfish, cocoa-encrusted rack of lamb, and a daily risotto. The staff oversees an extensive wine list that catalogs reds and whites, domestics and imports. More than 60 bourbons go down smooth accompanied by live piano music performed by Rick Bartlett.
Diners at The Marketplace Restaurant feast their eyes on stunning surroundings while feasting on southern-style cuisine with an Italian twist. High ceilings support chandeliers dangling above a modern dining room, outfitted with exposed air ducts, brushed steel wall sconces, and a grand piano. The stone triple fireplace draws as many gasps as the relaxing porch area filled with lush hanging plants and plush wicker seating. Hanging drapes throughout the restaurant tie together the red, gold, and black color scheme while giving diners places to take cover during premeal hide 'n' seek matches. The menu, created by executive chef Dallas McGarity, draws upon a love for southern cooking and fresh ingredients to create flavorful dishes.
The Bard's Town blends two households, both alike in dignity, yet separate all the same. A theatre on one side, and a restaurant on the other, The Bard's Town is not a dinner theatre, as dishes never find their way into the staging space. Contrary to what the name might suggest, The Bard’s Town Theatre chooses to pay homage to Shakespeare not by performing his plays, but by following in his footsteps and creating new work. This mission has resulted in the performance of several world premiers, short plays, and the Obie-award winning A Bright New Boise.
In the self-contained restaurant, a raucous menu full of hearty dishes and Shakespearean puns abounds. Prologues (appetizers) include dishes such as Titus Nacho-nicus, while main course dishes include The Mushroom of Venice burger with Swiss cheese and mushrooms, and The Steakspeare—an 8-ounce Shell Island steak coated in original rub. Epilogues (desserts) include homemade gooey butter cake and key lime pie.