While Daniel Boone busied himself gallivanting about the wilderness in search of the perfect hat, his brother led a much more peaceful life. Squire Boone surrounded himself with caverns filled with waterfalls and stalagmites and a tranquil pioneer village. Now named for him, Squire Boon Caverns and Village not only accommodates tours deep within its caves, but high above its forested floor through Squire Boone Caverns Zipline Course.
Designed for ages seven and older, each 90- to 120-minute treetop trip begins on the ground for a brief training session and equipment fitting. Once snugly secured in full body harnesses and adequately disguised as squirrels, participants embark on journeys that climb up to five stories above terra firma. Tours traverse a swinging suspension bridge and glide on six ziplines over the caverns and village, as well as acres of neighboring forests and ravines.
A third-generation family pharmacy established in 1952, Butt Drugs keeps regulars coming back with an old-fashioned soda fountain and friendly service. Treat-seekers and rogue dentists can pick up a variety of gourmet confections, such as homemade marshmallows covered in caramel—known as modjeskas ($8/lb)—or tuxedo espresso beans covered in white and dark chocolate ($8.95/lb). The shop's own line of novelty apparel lets fans show support for a local institution and amass raised eyebrow glances by donning an "I Love Butt Drugs" T-shirt ($9.95) or hooded sweatshirt ($18.95). With a reliable pharmacy and cheap cups of fresh hot coffee ($0.35) at the barstool-lined soda fountain, many locals make Butt Drugs a regular daily stop.
Boasting the largest patio on Fourth Street Live and a fully stocked bar, Sully’s puts its party out in plain view on the thoroughfare, where it lures in passersby like a gaggle of entrancing sirens rebounding from a bad break-up. The menu offers myriad pub grub pairings with a frosty draft brew or three. Start with an appetizer such as crab cakes with spicy remoulade and tomato relish ($11) or prime beef fillet sliders with seasoned fried onions ($8). Premium, handcrafted burgers and sandwiches, meanwhile, look great in your non-beer hand but feel better in your stomach, though not quite as good as in your eardrums. Try the Newcastle-battered Atlantic cod sandwich with dill tartar ($10) or an 8-oz. Black Angus burger ($7) with toppings ($0.75 each) such as sautéed onions and blue cheese. Or dine with gusto thanks to a butterflied grilled pork chop glazed with sweet chili sauce and paired with mashed potatoes and vegetables ($19).
When Nord Brue and Mike Dressell began perfecting their recipe with the help of a professional New York City bagel maker in 1983, the bagel was still an anomaly in the food world—it was, for the most part, geographically and culturally isolated in New York City. Fueled by a desire to change this reality, the duo opened up the first Bruegger's deli with the hope of eventually introducing the rest of the country to the bagel. Brue and Dressell have since realized their dream, sharing their distinctive recipes and culinary traditions at 300 locations spread across 26 states.
To this day, they oven bake their center-less bread rolls every morning and afternoon, populating counter displays that also brim with daily made breads, vermont cream cheese, and custom-roasted coffee. Executive Chef Philip Smith and his network of gourmands use the original five-ingredient recipe for their bagel dough, which they shape into more than 20 varieties. Certain menu items may vary from store to store across the country; they draw from each region's local recipes garnered from dialogue between local consumers and store bakers, eschewing the homogenized approach to food adopted by many national chains and preprogrammed chef bots. Sometimes staffers slather bagels in eclectic cream cheeses such as wasabi, garden veggie, pumpkin, and smoked salmon, or they sandwich them around meats, cheeses, and spreads to evoke the flavor of chipotle or a california sushi roll.
Culinary crews assemble meals from local, and often organic, produce and craft bagels and breads from locally milled flour. Baristas also pour house blends of only 100% arabica coffee that is certified sustainable by the Rainforest Alliance.
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.
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.