Chik’n & Mi is a new Asian fried chicken and ramen noodle restaurant in the Clifton Heights neighborhood of Louisville. See how they’re heating thing up.
The food scene gets better all the time in Louisville, so the food-loving community has come to expect more with every year. And there’s a lot to look forward to in the New Year.
Heading into 2019, I’m most excited for the opening of Logan Street Market. Visiting public markets is my favorite thing to do when traveling and I’ve always come home wishing Louisville boasted its own. That wish comes true this spring when the urban market opens, promising restaurants, a brewery, a coffee roastery, specialty food retail shops and more. This is especially important for my Old Louisville neighborhood and those surrounding, because nobody could convince a grocery store to open in the area and I think the Omni Louisville Hotel Falls City Market fails to be what downtown-area residents truly need.
While I’m counting the days till I can shop the market, there’s plenty more on the horizon. Here’s what other food lovers and industry folks look forward to, and have on their wish list, for 2019:
Public Relations and Grants Manager, The Cabbage Patch Settlement House
“I am seeing the conversation about food trending toward greater awareness of accessibility and waste. At The Cabbage Patch, we see a lot of families using our food pantry not just because of the cost of food, but also because their homes are located far away from grocery stores. It’s been great to see several organizations working on a variety of solutions to the problem, for instance, the Oasis grocery and the New Roots Fresh Stop Markets.
I think the next step in 2019 is for the restaurant industry to take a closer look at food waste. Anthony Lamas [with Seviche] has been doing a lot to raise awareness of how chefs can maximize their resources and repurpose ingredients that have been considered food waste in the past. He’s able to make food donations to charity because of his ingenuity, so he’s setting a great example.”
Farm to Fork catering and cafe
“Probably our favorite is the ‘in-venue experience.’ We love themed nights and experiences like Pizza Lupo’s ‘Pups, Pints, and Pizza’ that featured Against the Grain Beer, pizza, and music from Spinsters Union of Louisville that benefited the Kentucky Humane Society. Or Wednesdays’ Strings and Drinks with NouLou Chamber Players at Gravely Brewing. Or the Drag Brunches at Le Moo. We can’t wait to create some fun experiences of our own at our cafe with pop-up special events.”
“In 2019 I am looking forward to well-curated potlucks with small groups of interesting folks, preplanned menus, themes, and wines that stand up to the array of food. Cooking for friends and family will always be in style, but how can we take it up a notch and embrace the variety of talents that home cooks have? I believe it’s by inviting people to come together to embrace locally sourced food. Dishes can challenge us as cooks but also allow us to stay simple by using high-quality ingredients.
Also, I am looking forward to whole animal butchery becoming even more trendy. I am so sick of beef filets and rib-eyes being the ‘go-to’ purchase. I want folks to embrace the more adventurous cuts.”
Mint Julep Tours Director of Marketing
“I can barely contain my excitement about the expanded Con Huevos location in Clifton. The food is so good and the space has been so small! It’s absolutely worth the wait but hopefully the added seats will alleviate the long line standing between me and my beloved huevos rancheros.
The biggest bummer of 2019 will be that Lydia House will be no more. I’m intrigued to find out what’s next for that historic Schnitzelburg restaurant space. I hope they steal some ideas from Lydia House, including the outdoor movie series and their recipe for bacon jam.
Is El Camino ever going to reopen? I really miss that kitchen sink burrito and retreating to a place that feels like summer even on a cold winter day.”
Culinary Instructor at Iroquois High School
“I am looking forward to watching the LEE Initiative grow and seeing more women in charge in kitchens! I am also very excited to see more local high school like Iroquois get culinary programs and train the food industry members of the future. [I think] 2019 is going to be a great year of culinary growth in Louisville.”
“Authentic and well-prepared Southern cuisine will always hold my heart, and I love seeing really great biscuits on the menu. Biscuits seem so simple, but it’s quite hard to make a spectacular one. Louisville is happily embracing the ‘designer biscuit’ trend we see in the big Southern foodie cities like Nashville, Atlanta and Charleston. The one-two punch of Boujie Biscuit on Frankfort Avenue and the forthcoming Biscuit Belly slated for opening in NuLu are a much-needed infusion of on-trend Southern goodness. I’m also constantly asking the servers at Chik’n & Mi to rename my standard al a carte order of a buttered biscuit with jaew bong-coated chicken nuggets in my honor: Y’all would order “the Heather,” right?
I love that Louisville has embraced the Nashville Hot Chicken trend, but I’d love to see a little more heat-based and authentic offering. Hattie B’s is opening everywhere from Atlanta to Birmingham to Las Vegas; my 2019 wish is for a Hattie B’s to open in the Derby City! Maybe we can start a rumor and will it into being!
I hope the synergy around Louisville’s amazing chefs continues into the New Year. It’s been so great to see all of Kentucky’s favorite chefs — from Madeline Dee of Fond to all the talented folks on ‘Top Chef’ — on foodie TV shows, and it’s always a great day when Ed Lee adds a new restaurant. I can’t wait to see chef Josh Moore of Volare on ‘Chopped’ in January; he’s my very favorite chef in Louisville and such a great person. While we’re on the subject of Kentucky chefs, I’d be thrilled if Newman Miller and/or Ouita Michel would open eateries in Louisville.”
Tell Dana! Send your restaurant “Dish” to Dana McMahan at firstname.lastname@example.org and follow @danamac on Twitter.
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