Even in this age of E. Coli many people enjoy a rare burger, not to mention those who smack their lips over steak tartare. At the other end of the spectrum may be the people who love cured meat, especially the sort that's sat around for a while and is quite definitely anything but raw. Eater Louisville has assembled a list of area restaurants who offer charcuterie, much of which they make themselves. As always, any additions, objections or observations would be most welcomed in the comments.
Edward Lee's "contemporary approach to the Southern table" is an unassuming, often innovative institution in a quiet corner of historic Old Louisville, where the chef cures his own beef bresaola, serves his own 18 month country ham and offers the occasional rabbit terrine.
Executive Chef Levon Wallace creates dishes that can stand out amid the incredible art of this design-forward boutique hotel, whether it's breakfast, brunch, lunch, dinner or room service. Proof's constantly-changing "Cured Meat Tasting" includes things such as chicken liver pâté, country pâté and mortadella.
The monumental bar at St. Charles Exchange has to be at least 18 feet high and probably twice as long. This ebony, booze-bedecked behemoth, along with leather-padded chairs and benches and some amazingly tall mid-19th- century windows make this an exceptional place to enjoy a craft cocktail. Fortunately, St. Charles Exchange offers plenty. They also have a house charcuterie plate, which may include pâté, rillettes, duck prosciutto and dry-cured sausage.
Edward Lee's Actors Theatre restaurant offers stepped-up Southern classics, some with Asian twists, as in the "Southern Dim Sum" menu Lee recently unveiled for Sunday brunch. The house makes its own duck prosciutto and coppa, and makes generous use of Newsome's Aged Country Ham.
Chef Jonathan Exum emphasizes fresh, local ingredients in a menu that changes weekly in an "intimate restaurant environment," including a Charcuterie Board.
Ever since Michael Trager-Kusman went to New York, worked his way up to line cook at The Breslin and attracted Tyler Morris to Louisville, Rye has been an electric addition to the city's restaurant scene. Now Joe Banet oversees the action, which includes craft cocktails along with the food. The "Bar Snacks & Starters" section of Rye's menu includes a "Meat Plate" which may include Red Wattle bacon, speck and head cheese croquettes. The restaurant says "98%" of their charcuterie is house-made.
This former gas station's wood-fired pizzas and craft beers are joined by a "Ham Bar" with a changing selection of hams such as Kentucky's Broadbent and Meacham, Tennessee's Benton's and Virginia's S. Wallace Edwards & Sons.
Beginning as the home of a bookie and bootlegger, this clubby "New American" restaurant is full of photos, memorabilia and fine food. A typical Jack Fry's charcuterie plate includes hard salami, house-made country pâté, fresh fruit and nuts, tomato marmalade and roasted garlic.
This renovated church has become a shrine to craft beer along with a selection of not-at-all-standard bar food. There's house-made picnic ham, "duckstrami," chicken liver mousse, rabbit rillettes, house marmalade and nuts. Also poutine.
Baker Bob Hancock seemingly supplies half the city with his marvelous breads, while simultaneously raising his own heritage hogs, making his own charcuterie and overseeing one of the best breakfast and lunch spots in the city.
This Fernando Martinez outpost focuses mostly on mussels and burgers, but also offers a plate of preserved meat that might include prosciuitto and Serrano hams, chorizo, sweet pickles, chili peppers, nuts, marmlade and cheeses.
Chefs Fernando Martinez and Allen Rosenberg transformed The Place Downstairs into Cena, a "casual Italian" establishment. There's already prosciutto and other meats on the menu, with Rosenberg planning an entire charcuterie room as he rolls out his own cured meats. [Photo: Facebook]
Edward Lee's "contemporary approach to the Southern table" is an unassuming, often innovative institution in a quiet corner of historic Old Louisville, where the chef cures his own beef bresaola, serves his own 18 month country ham and offers the occasional rabbit terrine.
Executive Chef Levon Wallace creates dishes that can stand out amid the incredible art of this design-forward boutique hotel, whether it's breakfast, brunch, lunch, dinner or room service. Proof's constantly-changing "Cured Meat Tasting" includes things such as chicken liver pâté, country pâté and mortadella.
The monumental bar at St. Charles Exchange has to be at least 18 feet high and probably twice as long. This ebony, booze-bedecked behemoth, along with leather-padded chairs and benches and some amazingly tall mid-19th- century windows make this an exceptional place to enjoy a craft cocktail. Fortunately, St. Charles Exchange offers plenty. They also have a house charcuterie plate, which may include pâté, rillettes, duck prosciutto and dry-cured sausage.
Edward Lee's Actors Theatre restaurant offers stepped-up Southern classics, some with Asian twists, as in the "Southern Dim Sum" menu Lee recently unveiled for Sunday brunch. The house makes its own duck prosciutto and coppa, and makes generous use of Newsome's Aged Country Ham.
Chef Jonathan Exum emphasizes fresh, local ingredients in a menu that changes weekly in an "intimate restaurant environment," including a Charcuterie Board.
Ever since Michael Trager-Kusman went to New York, worked his way up to line cook at The Breslin and attracted Tyler Morris to Louisville, Rye has been an electric addition to the city's restaurant scene. Now Joe Banet oversees the action, which includes craft cocktails along with the food. The "Bar Snacks & Starters" section of Rye's menu includes a "Meat Plate" which may include Red Wattle bacon, speck and head cheese croquettes. The restaurant says "98%" of their charcuterie is house-made.
This former gas station's wood-fired pizzas and craft beers are joined by a "Ham Bar" with a changing selection of hams such as Kentucky's Broadbent and Meacham, Tennessee's Benton's and Virginia's S. Wallace Edwards & Sons.
Beginning as the home of a bookie and bootlegger, this clubby "New American" restaurant is full of photos, memorabilia and fine food. A typical Jack Fry's charcuterie plate includes hard salami, house-made country pâté, fresh fruit and nuts, tomato marmalade and roasted garlic.
This renovated church has become a shrine to craft beer along with a selection of not-at-all-standard bar food. There's house-made picnic ham, "duckstrami," chicken liver mousse, rabbit rillettes, house marmalade and nuts. Also poutine.
Baker Bob Hancock seemingly supplies half the city with his marvelous breads, while simultaneously raising his own heritage hogs, making his own charcuterie and overseeing one of the best breakfast and lunch spots in the city.
This Fernando Martinez outpost focuses mostly on mussels and burgers, but also offers a plate of preserved meat that might include prosciuitto and Serrano hams, chorizo, sweet pickles, chili peppers, nuts, marmlade and cheeses.
Chefs Fernando Martinez and Allen Rosenberg transformed The Place Downstairs into Cena, a "casual Italian" establishment. There's already prosciutto and other meats on the menu, with Rosenberg planning an entire charcuterie room as he rolls out his own cured meats. [Photo: Facebook]
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