EatKentucky: Lexington’s Sahara’s Mediterranean Cuisine offers authentic dishes, Middle Eastern flair

By Kindsey Bernhard Special to KyForward Lexington is full of local restaurants that many people have not heard of that are outside the five-mile radius of the college campus. Sahara’s Mediterranean Cuisine is one that makes the 15-minute drive outside of campus all worth it. Sahara opened in 2007 and has been serving Lexington authentic Mediterranean and Middle Eastern food that you will not find...

EatKentucky: Louisville’s venerable Ollie’s Trolley serves up spicy burgers to go

By Alan Cornett Special to KyForward In Old Louisville, just down from Spalding University, is Ollie’s Trolley. Ollie’s is the last Kentucky vestige of a burger chain headquartered in Louisville, and founded by John Y. Brown in the 1970s. Once there were Ollie’s Trolleys in various cities in the east, now there seem only to be Trolleys in Louisville, Cincinnati, and Washington, D.C. and those...

EatKentucky: Wild Eggs cracks open a breakfast to tame the appetite

By Alan Cornett Special to KyForward The Eat Kentucky Dad tradition is to take each of the Eat Kentucky daughters out for a special daddy-daughter breakfast for her birthday. This has led us to North Lime Donuts and Josie’s in the past. A recent daughter birthday took us (with a bit of nudging by yours truly) to Wild Eggs at Palomar in Lexington. Wild Eggs is on just the edge of the kind of place...

EatKentucky: Berea’s Native Bagel Company offers Brooklyn feel with a certain Appalachian twist

By Alan Cornett Special to KyForward Recently the Appalachian Food Summit brought me to lovely Berea. Long a folk arts center, Berea also has a growing–and intriguing–food scene. While there was a great supper by guest chefs for the Food Summit that night, I wanted to kick off the day with something, well, native. Enter, then, Berea’s Native Bagel Co. food cart at the Berea Farmer’s Market....

EatKentucky: Roadtrip to Nashville results in ribs revelation thanks to magical Peg Leg Porker

By Alan Cornett Special to KyForward One of the voices I respect when it comes to barbecue is Texas Monthly Barbecue Editor Daniel Vaughn. So when I saw his opinion about Nashville’s Peg Leg Porker it certainly got my attention: “The best Memphis-style dry rub ribs in the country are in Nashville.” That’s not a mild claim. Since I’m married to a Memphis belle, I’ve had my share of Memphis...

EatKentucky: Shakespeare & Co. offers shabby — but chic — dining in downtown Lexington

By Alan Cornett Special to KyForward Eat Kentucky Daughter #2 suggested we visit Shakespeare & Co. for her annual Daddy-Daughter breakfast recently. I was glad to agree since I hadn’t yet been and wanted to check it out. Shakespeare & Co. is an interesting restaurant phenomenon. Despite the name–evocative of both England and the famous Parisian bookstore –it’s actually a Middle Eastern...

EatKentucky: Boone Creek Creamery brings authentic artisan cheese to the Bluegrass

By Alan Cornett Special to KyForward Ed Puterbaugh applied his background in clinical microbiology to a new hobby -– cheesemaking. Now Puterbaugh’s Boone Creek Creamery has grown from a hobby to a booming artisan creamery that offers over three dozen varieties of cheese. Boone Creek Creamery is not only a regular feature at places like Good Foods Coop and the Lexington Farmers Market, but they...

EatKentucky: Frisch’s, Grisanti unveiling sizzling new Western BBQ Sandwich trio

By Alan Cornett Special to KyForward Back in the spring I was impressed with the new direction standby family restaurant Frisch’s was cooking up. Frisch’s recently invited me back to their Covington, Kentucky restaurant to taste their new lineup of Western BBQ Primetime sandwiches and see their initial renovated restaurant space. Head Chef Greg Grisanti has taken his earlier Primetime Burgers creation...

EatKentucky: Discover Lexington’s Old San Juan for a truly authentic Cuban sandwich

By Alan Cornett Special to KyForward I’ve long been a dedicated admirer–and consumer–of Cuban sandwiches. My favorite is served up at the wonderful Brocato’s in Tampa (by all means go there if you can). However, one of the real keys to a good Cuban is the Cuban bread, but it’s a specialty bread that doesn’t age well. Many simply will make their own Cuban variation with different bread....

EatKentucky: Who could resist an eatery with a name like Lawrenceburg’s Heavens to Betsy?

By Alan Cornett Special to KyForward One of the great benefits of Bourbon Trail has been the tourism dollars that have begun to revitalize some of Kentucky’s smaller towns, particularly their downtowns. Lawrenceburg is a good example with increased activity on Main Street spurred by often well-heeled out of towners brought to Anderson County by its duo of distilleries. My own recent visit to Lawrenceburg...

EatKentucky: Frisch’s new primetime burger line is a far cry from the old, reliable Big Boy

By Alan Cornett Special to KyForward The Frisch’s restaurant name goes back over a hundred years in the Cincinnati area. After teaming with the now legendary Big Boy name after World War II, Frisch’s Big Boy has been a comfort food choice in Kentucky, Ohio, and Indiana for generations. You would be hard pressed to find someone who grew up in the tri-state who hasn’t eaten a Big Boy burger. Frisch’s...

EatKentucky: Frankfort’s well-named Cliffside Diner a classic, unspoiled small town place

By Alan Cornett Special to KyForward Cliffside Diner is certainly well named. Built on a strip of land between a real live cliff below all the Kentucky Capitol goings-on and a road that hugs the meandering Kentucky River, Cliffside has been serving traditional diner fare for decades. The current Cliffside is a reboot of the old diner, which went out of business several years ago. This is Cliffside...

EatKentucky: Bluegrass Box delivers tasty Kentucky made products directly to your doorstep

By Alan Cornett Special to KyForward Subscription boxes of every sort have been a hot trend over the past couple of years. Subscription boxes gather different products and samples every month and for a standard fee (often in the $30-$50 range) you get a box in the mail with all sorts of cool goodies and discoveries. Pick your niche and it’s almost certain that you’ll find a monthly box that will...

EatKentucky: La Petite Délicat yet another success story from the ranks of pop-up vendors

By Alan Cornett Special to KyForward If a cookie’s reputation can reach legendary proportions the macaron has done it. Not to be confused with its coconutty cousin the macaroon, the French macaron is a little cookie sandwich with a flavored cream in the center. They often come in mouth watering pastels and look as good as they taste. Unlike more pedestrian cookies like the chocolate chip, which even...

EatKentucky: Ellos on Broadway may be hard to access, but burritos make it worth the effort

By Alan Cornett Special to KyForward There’s nothing more Eat Kentucky approved than a hard to access hole in the wall that serves up food you can’t wait to have again. On the corner of South Broadway and Maxwell you will find just that kind of place. My wife and I had driven by the sandwich board sign for Ellos on Broadway in Lexington for some time, always saying, “We need to go there.” ...

EatKentucky: The Lemon Tree, tucked away on UK’s sprawling campus, is truly a hidden treasure

By Alan Cornett Special to KyForward Tucked away on the second floor of somewhat undistinguished Erikson Hall on the campus of the University of Kentucky is The Lemon Tree, a laboratory restaurant run by UK students. The restaurant serves a prix fixe lunch menu every Tuesday and Thursday. Seating is limited and reservations are required. My wife and I visited for the first time recently and enjoyed...

EatKentucky: First leg of my ‘OuitaWorld’ tour takes me back to Midway School Bakery

  Midway School Bakery – on Chef Ouita Michel’s So Many Roads Trip – features the Bluegrass Bagel sandwich with country ham, cream cheese and homemade apple butter. (Photos by Alan Cornett)   By Alan Cornett Special to KyForward   Chef Ouita Michel issued a challenge – i.e., a great marketing promo – to kick off the fall: Visit each of her five Bluegrass area restaurants...

EatKentucky: Search for elusive Dyehouse cherry comes ‘home’ to the Bluegrass State

  University of South Carolina’s David. S. Shields has made it his mission to identify and revive lost varieties of Southern crops, including the Dyehouse cherry first planted in Kentucky. (Photo from EatKentucky.com)   By Alan Cornett Special to KyForward   First planted in Lincoln County, and in 1878 called “the most valuable of all cherries for the South” in The Gardener’s...

EatKentucky: Track down the Gastro Gnomes for one of Lexington’s absolutely best burgers

The Gastro Gnomes are helping to lead the charge in what is a burgeoning food truck movement in Lexington and Kentucky. (Photos by Alan Cornett)     By Alan Cornett Special to KyForward   As the warmer weather begins to tease Kentucky, it means that food trucks come out from their winter hibernation … or at least it means I’m willing to venture out to track them down again.   Word...

EatKentucky: With state’s signature dish, all roads lead to Louisville and the Brown Hotel

The Brown Hotel’s famous Hot Brown (Photo by Alan Cornett)   By Alan Cornett Special to KyForward   Few things are more uniquely Kentucky than the hot brown. Not only is the dish virtually impossible to find outside of Kentucky, you rarely find anyone beyond Kentucky who even knows what a hot brown is.   EatKentucky’s Alan Cornett says dining at Brown’s English Grill...