J. Gumbo's menu transports southern flavors upriver, pleasantly scorching palates with po boys, wraps, and hearty bowls of spicy Cajun fusions. Unleash a contingent of Scoville units on anxious tongues with voodoo chicken, which treats poultry to a warm Cajun tomato-sauce bath and a sprinkling of crushed red pepper ($6.13). Traditional creole-style jambalaya marries sausage and chicken with other gluten-free ingredients ($5.66), and a bumblebee stew ($5.66) that features spicy butter sauce and a medley of veggies warms up diners who have been practicing the tango with a snowman. The chicken red-hot po boy douses shredded meat in tangy buffalo sauce and serves a savory knockout punch in open-faced or wrapped form ($6.37). Kick off feasts with southern-inspired appetizers such as crawfish cheese dip ($5.66) and Nola nachos ($5.66).
Al's Bar's servers sling a menu of locally sourced gourmet burgers and myriad bourbons and Kentucky whiskeys. The Willie burger piles a local-beef patty with beer cheese and bacon ($6.50) and the bison burger dresses a quarter-pound of local bison in a spicy frock of chipotle-bourbon mayo ($6). In the stuffed portobello burger, a fried egg luxuriously stretches across a portobello-mushroom cap packed with house-made beer cheese ($8), more mouth-watering than a mouth sprinkler. To aid burger bites on their esophageal journeys, guests can tipple a Kentucky Speedball—a concoction of Ale-8-One and Maker's Mark ($5)—or a glass of Four Roses single-barrel bourbon, one of more than 25 bourbons and Kentucky whiskeys in Al's arsenal.
The Penguin's dueling pianos lock chords at nightfall in an effort to relive the greatest hits of the last 50 years. Talented musicians are flown in from around the country to ensure a fresh crop of faces and entertainment every week. Onstage, two baby-grand pianos sit opposite one other in front of entertainers ready to tap out any of thousands of songs from the past five decades, all committed to their mental jukeboxes.