Unless you are dressing up as Dorothy this year, Halloween night is looking like a bust! Heavy storms and even tornadoes are heading in our direction sending a lot of folks indoors. So where should you take your family and friends? Here’s my pick for family, adult fun, and foodies:
Family: Head indoors! Get to a mall and get there early. From 5:00 to 7:00 pm you can visit the Mall St. Matthews and Oxmoor Mall to go trick-or-treating from store to store to get your Halloween candy fix without getting soaked to the bone. Oxmoor restaurants perfect for families include BJ’s Restaurant and Brewhouse, California Pizza Kitchen, and Yang Kee Noodle, which many locals don’t realize it not a franchise- it’s a delicious local restaurant! Plus their favorite condiment just so happens to be my Halloween costume this year. Any guesses? In the Mall of St. Matthews your best restaurant bets are the Cheesecake Factory and Red Robin. Other mall trick-or-treating includes Jefferson Mall from 6:00 to 8:00pm and in Indiana the Greentree Mall offers trick-or-treating from 6:00 to 8:00pm.
Adult Fun: Ever wanted to ride a bull dress AS a bull? OK, me neither, but PBR and New Country Q103.1 is throwing a pretty great Halloween party with $15 bar packages (CHEAP!), great music (COUNTRY!), and yes, a mechanical bull. Here’s the event poster:
Foodies: I called so.many.restaurants to find someone celebrating Halloween for all us foodies out there. And I found one! The Village Anchor! They already have over 60 reservations booked for their Halloween 3-course feast. Everyone is encouraged to wear their costumes and devour their spooky menu. Check it out for yourself:
Holy smokes the restaurant scene in Louisville is expanding at such a rapid rate! And I’m not talking about new restaurants coming to town either; these are restauranteurs who are expanding their food portfolio by opening new concepts and locations. Here are restaurants that made headlines this week:
Loop 22: The owners of Hammerheads and Game are opening up their 3rd restaurant this November called Loop 22. The menu will boast “rotisserie and modern American cuisine, utilizing flavors from all over the world” in the former walls of the Corner Bar and Grill in Douglass Loop.
W.W. Cousins: This Louisville hamburger joint first opened their doors in 1983 and now will be opening their second location in January. Taking over the space at 4112 Outer Loop of the former Buckhead Mountain Grill restaurant, W.W. Cousins will continue with their classic made from scratch menu and 40+ topping burger bar.
Wild Eggs: The Wild Eggs franchise is expanding and adding two new restaurants, one in downtown Louisville and one in Lexington. The Louisville location is by Market and Floyd street behind the Jimmy Johns. They are also toying with a concept of being open 24-hours on the weekend.
Doc Crows: The group behind Doc Crows and La Coop have announced they are opening up a new restaurant in 2015 at RiverPark Place. RiverPark Place is a 40-acre residential and commercial development on River Road, just east of Eva Bandman Park. The restaurant will overlook the marina and feature classic American comfort food to a whopping 300 seats.
Drink Beer (kid free) at the Kentucky Science Center Tonight from 6p-10p
It’s the second annual exBEERiment at the Kentucky Science Center where you can drink beer, sample food trucks, and explore the science center with a buzz. Get tickets here.
Celebrate Oktoberfest (even though it’s long over) with German Beer and Food from Varanese
So what if Oktoberfest technically ended on October 6th. Varanese on Frankfort is still celebrating with a Beer Dinner on Thursday, October 24th at 7:00pm. The evening will feature guest speaker and Certified Cicerone Jason Schuster and a four-course German themed dinner paired with German beers. Check out the menu (booze in bold):
Reception: Warsteiner Pilsner
First Course: Paulaner Hefe Weizen, warm German potato salad topped with soft poached egg and molasses candied pork belly lardons, served over grilled frisee
Second Course: Warsteiner Okterberfest,beer braised Bratwurst filled with pork, venison and blueberries, with brown butter spätzle, red cabbage sauerkraut and a mustard demi glace
Third Course: Warsteiner Dunkel, Wienerschnitzel served with potato and chive pancake finished with a coffee infused pan sauce and garnished with peppered micro greens
Fourth Course: Paulaner Double Bock, dark fruit strudel with pretzel ice cream and fresh berry compote
Dinner costs $49 per person, plus tax and gratuity. Reservations are required and can be made by calling (502) 899-9904 or emailing firstname.lastname@example.org
A new bar “The Tavern” is under construction above S&SC at 4th Street Live
Wave3 is reporting that new bar The Tavern is well underway that will take up the vacant second floor over the Sports and Social Club, thanks to the city’s $850,000 given to 4th Street Live! operator The Cordish Companies to rehab the space. The entertainment district’s General Manager James Layson also said the recently added big screen will bring big game nights and movie nights downtown.
There’s a new Jamaican food truck in town: Jam Pan has opened for business last July. From tender pork to jerk chicken, Jam Pan is your one stop (food truck) shop for delicious Jamaican food. Owners Dirk and Lisa Woods have had a love of the Caribbean culture going back 8 years, when Dirk worked for Yum Brands international doing product development and was assigned a project for KFC Jamaica, developing a seafood line. That was Dirk’s first real exposure to the Jamaican culture, where he became enamored with the whole scene. In 2011 Dirk left Yum Brands and went to live in Jamaica and returned to Louisville with the passion to share the cuisine with our city.
“Jamaican food is practical food, food that has evolved out of doing the very most with very little you have, really influenced by the African heritage where jerk comes from, Chinese, Indian, and a little bit of Spanish influence” says Dirk Woods. “There are three ethnic groups in Jamaica really influenced by the African heritage (where jerk comes from), Chinese and Indian, and a little bit of Spanish influence.”
The process of cooking this cuisine starts with “the soak” or 48 hours of marinating the chicken and pork. Jerking is basically a method a seasoning and a method of cooking using scotch bonnet pepper, scallions, pimento or all spice, citrus juice, garlic. Then he finished the meat cooked in a pan over hardwood coals, slow and low, with a seared finish. Check out the truck yourself this Friday at the Dub and Grub event (https://www.facebook.com/events/277178995634042/?ref=nf) with Louisville Beer Store (http://louisvillebeerstore.com/), which is the last event of the year.
Follow Jam Pan on Facebook (https://www.facebook.com/pages/Jam-Pan/148015201938121) or Twitter @jampanjerk