The Spaghetti Shop's chefs pair the long noodles with classic toppings, including marinara and meatballs, as well as with more unique toppings, including barbecue sauce. They also pop the noodles in the oven for gooey spaghetti bakes. Whatever spaghetti or specialty pasta dish patrons order at the restaurant, they can sop up the accompanying sauce with unlimited pieces of housemade garlic bread.
The chefs also send out their pasta dishes, garlic bread, and gourmet fudge brownies to weddings or corporate and private events, and they offer takeout meals perfect for a family dinner that's quick and tasty, unlike a partially defrosted bag of frozen peas.
While vacationing in Colorado, the Mathis family tried their first mini donuts, and it was love at first bite. The family spent months researching, baking, and testing their tiny baked goods out at local fairs and festivals before opening London?s Mini Donut Bar. From an outpost inside Mall St. Matthews, the staff decorates miniature rings with powdered sugar, caramel, raspberry sauce, pieces of bacon, and other delectable ingredients. While most of the baking is done on-site, the Mathis Family also travels to parties with a mobile mini donut machine to make and decorate donuts right in front of guests before handing them off so acrobats have something to juggle.
In the mornings, chef Darnell Ferguson can be found at SuperChef's Breakfast, folding local produce, meats, and baked goods into inventive breakfast sandwiches. But come lunchtime, the gourmet chef heads over to Bloom's Lunch Cafe, where he turns his attention to crisp artisanal salads, smoky bacon burgers, and BLTs with candied bacon. The chef pulls culinary inspiration from years of high-end experience, having captained the kitchens of prestigious restaurants and cooked for US delegates and a former president.
Louisville’s own Courier-Journal likens the coziness of J. Harrod’s Restaurant to that of an “old-school suburban sanctuary”—an apt description, though the upscale eatery sidesteps clichéd décor for an elegant dining room that refuses to pander to nostalgia. Like the green plaid wallpaper and other subtle touches of décor, chef Jenny Ballard’s menu reflects a refined simplicity with its comforting dishes of boneless fried chicken, center-cut pork chops, and veal marsala. The kitchen’s five house-made dressings spruce up salads with recipes that represent America’s diverse culinary traditions, from a zesty peppercorn ranch to a dressing that boasts ingredients from each of our country’s 1,000 island territories. Waiters whisk dishes from the kitchen to large tables, whose polished surfaces are illuminated by the glow that emanates from a wood-paneled fireplace.
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 local milk and fresh fruit. From a repertoire of more than 100 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 cr?pes conceal Nutella or lemon and sugar. 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.
Succulent aromas and a symphony of sizzling meat emerge from Cast Iron Steak House's kitchen, where bacon-wrapped filets and rib eye steaks sear inside of cast-iron skillets. For each of these steakhouse favorites, the staff personally cuts and rubs aged USDA beef in-house. Though it's their specialty, the team's expertise extends beyond steaks, as they offer a variety of chicken and fish entrees. A side dish and salad accompany most main course menu selections.