Lynn's Paradise Café: A Truly Eclectic Paradise for L'ville

If someone sat me down and forced me to name the one thing I love about Louisville, I would probably have to be harassed for quite a while to just give one answer. If you see the My Louisville Loves page on the toolbar, you'll see that my list almost never ends (don't worry, there is a bottom to the page). However, I would say, as an attribute of Louisville, I love how genuinely eclectic our city is. If you haven't deduced quite yet, I hail from the Highlands part of town, and this corridor of our fair city specializes is Keeping Louisville Weird, as the tagline dubs it. This neighborhood, among many other incredibly awesome neighborhoods, pretty much defines unique in my book. It isn't stuffy and it isn't something you can find everywhere. Whenever I found a cool neighborhood full of colors, delicious food, friendly people, and creativity, I was brought back to my memories of the Highlands.

Although every place is different in its own right, there are feelings that you can share when you connect it to home. The artsy and eclectic neighborhood I lived in in Barcelona for example, Gràcia, reminded me of the Highlands, although it was playing a totally different game on the Mediterranean. I guess what I'm trying to get at is that there are places you can feel at home all over the world, because there is that something special that really weaves a community together. I feel that community here in the Highlands as in other neighborhoods in Louisville as well, but I belong here as another would belong in Germantown or in Nulu or in Crescent Hill. Our city is so diverse, so varied and fruitful with genuinely nice people, interesting places to visit, and the sounds, smells, and tastes of a city that knows what it means to have a good time.

Thank you Lynn's Paradise Café for letting me wax poetic before your restaurant review.

Switching focus a bit, Lynn's is a place that I have been going to since "Bardstown Roading" became a weekend ritual (Fun fact: I even had a final exam at Lynn's in college). Now, Lynn's is on Barret Avenue, which is just a few blocks from Bardstown Road, but it is still a stop on that route as far as I'm concerned. Anytime I am showing a deprived soul the Highlands neighborhood for the first time in their lives, you can be sure that brunch/lunch/dinner will be at Lynn's. That beacon of sparkly multi-colored joy is a good example of all that is good in our neighborhood rolled into one gorgeous restaurant/boutique.

This particular visit to Lynn's was in honor of a dear friend (check out her blog here) and her mother passing through Louisville on a cross country trek back to the East Coast. They were on their first visit to L'ville, although they had family who grew up here, and I was given the task of summarizing everything I wanted to show them in two days. I can now say, Mission Accomplished! So, of course, on our Highlands route, we swung by Lynn's for dinner. It was a beautiful evening, so we sat outside. I think this is the first time I have ever done so because I'm usually requesting the train table (with a moving toy train in a shadowbox table), or by the giant white tree, or in a booth that is overflowing with plastic figurines, that impossible find-the-item shaker, and giant crayons for entertainment while we wait. However, when you can snag a good day outside in the summer, you take advantage of it.

We started off our meal with an appetizer of Fried Potato Pancakes with Creamy Goat Cheese. Anywhere I can find goat cheese I get really excited, not to mention when they are served with latkes! I was not disappointed. The potato pancakes were crispy on the outside yet still yielded to that beautiful and soft potato inside. With the subtle bite of the creamy goat cheese spread, it made the beginning of the meal even more wonderful than our pure anticipation for the entrée.

We were anticipating fish that evening, and ordered the Gingersnap-Encrusted Cod and the Fried Catfish Platter. The sides we chose included southern-style green beans (which means w/bacon), coleslaw, and pan-fried apples. My tablemates were pleased with their catfish, and I loved the idea of my Gingersnap-Encrusted Cod. I could have had more gingersnap, but the fish was cooked well, and there was a substantial amount of cod, so I really couldn't complain. In addition, the guava-ketchup that came to us alongside the tartar sauce was completely empty at the end of my meal, because it was just so complete--this is what ketchup has been missing all along! If you are capable of making ketchup better, mastering southern green beans, knocking coleslaw out of the park (which is hard because coleslaw is a very subjective food), pan-frying apples to cinnamon and sugar perfection, and rocking out on the fish, you are a wonderful establishment in my book.

In addition, Lynn's has a unique boutique called the World of Swirl as its entrance. If there is a waiting list that evening, you can entertain yourself by trying on a potpourri of funny sunglasses, browsing various gags and gifts, different attire and accessories for the home, and if you are a little overwhelmed just step outside and bang out a tune with a flip-flop organ. I feel like some of these descriptions might seem foreign to those souls who have never ventured to Lynn's, but I promise you will understand after your first visit. Join the movement :)

I can't help but feeling completely recharged, fun-loving, and full of whimsy whenever I leave Lynn's. It is just that kind of place. Anywhere that has a pair of suspender pants made out of tea-bags hanging over the hostess desk, just begs that kind of attitude that makes us all step back, stop taking the world so seriously, and have a good laugh. A lot is to be said of a place that can bring us all fun and humor, no matter how we started the day. I know I'm grateful!
Go forth and indulge in some merry-making!

Lynn's Paradise Café
984 Barret Ave.
Louisville, KY
502.583.3447
They also have a Contact Us form on their website
www.lynnsparadisecafe.com

Doc Crow's: A Serious Bit of the South on Main St.

I wasn't kidding when I said I have been on a never-ending culinary review of Louisville since my return. A few new restaurants are already on my list, that are either so new I have never seen them, or I didn't have enough time to visit before I crossed the Atlantic. Doc Crow's fits into the latter category, and I've heard great things about the restaurant even while abroad (namely from The Bluegrass Peasant, David Dominé, an expert in all things food and Louisville).

The night I decided to go was on this past Trolley Hop in NuLu. NuLu is the name given to the Art District, which occupies Market and Main Street in Louisville. Apparently it stands for New Louisville, and it is fun to say...but I also liked the Art District--for information purposes. Anyways, a friend and I went to Doc Crow's on our way back from the gallery hop, and I was elated by the entire experience.

Doc Crow's Southern Smokehouse and Raw Bar is situated next-door to O'Shea's Irish Pub on Main Street--funny story, we passed the main entrance and tried to enter through the front of the building, where there were tables and booths set up and no operating entrance, so the bouncers at O'Shea's tried to get us to come in...I politely and firmly declined for obvious reasons. Please, I pity the fool who comes between me and a healthy portion of Shrimp and Grits. So, word to the wise, the main entrance is to the left of the beautiful floor to ceiling entrance doors.

We entered to a softly lit restaurant full of great conversation and the sounds of people enjoying good food and drink all around. The restaurant is clearly on Whiskey Row, from the ambiance to the menu. They have the most impressive bourbon list I have seen since my return to Louisville, and boy was I happy to see the accompanying cocktails. In addition, the menu is riddled with fine pork products, southern classics like my choice: the Shrimp and Grits, barbecue that will make you cry tears of joy, hush puppies, fried goodness of all sorts, the daring Po' boy offerings (revered Cajun traditions), and raw oysters on the half shell. I know, doesn't that sentence make you ecstatic already?
The waitstaff, dressed in their plaid shirts and jeans and prepared with southern hospitality, promptly greeted us at the door. Seeing that the restaurant was packed and a couple of bar stools were beckoning us from the corner, we chose to settle down in front of the oyster shucking lady for our dinner entertainment. If you want well-shucked, fresh as you can get them oysters on the half shell, you should come here!

I asked for a drink menu to see what all that bourbon on the wall could do, and my friend and I ordered the Ginger Diver, which was ginger-infused bourbon, Swedish Punsch, pineapple and ginger ale. I loved those flavors, the smooth vanilla notes I got from the bourbon worked with the ginger and pineapple so well, I was sweetly surprised. Definitely worth a try, and I bet the rest of their cocktails are just as delightful.

For the main course, we went for the Shrimp and Cheddar Grits. I love homemade grits every which way, but especially the way that Doc Crow's decided to prepare it. The shrimp was prepared better than any shrimp I have had here on the Ohio River, and the smoked tomato sauce worked wonders with the sharp bite of the cheddar. Very pleasant, and I apologize to the person sitting next to me while I was experiencing southern-food nirvana, as my appreciation of food is quite vocal.

It was late, so we weren't looking for a complete meal, which was a shame after I saw the potential of the full menu, especially the desserts. However, I can promise that I will return many times over to comb through those succulent southern morsels. Going to Doc Crow's with my gallery hop buddy was great, but I can see families, couples, larger groups of friends, even business lunches dining without a problem. They have plenty of space, comfort, and high-quality vittles. This lady gourmet highly recommends Doc Crow's to anyone!

Doc Crow's Southern Smokehouse and Raw Bar
127 W. Main Street
Louisville, KY 40202
Phone:502.587.1626
Email: info@doccrows.com
Website: http://doccrows.com/index.html
You can also make reservations online.

A Dish from "Back Home": Fried Green Tomato BLT

{This is a contribution to the Tomato love recipe exchange, organized by Gimmie Some Oven and Bake Your Day, and supported by Hamilton Beach Can't say no, right? Even better, the recipe exchange is spreading awareness by supporting the International Justice Mission's Recipe for Change, which is working towards eradicating labor slavery within the United States, especially on tomato farms.}

Lately, all I can think about is down home Southern food. I have dreams of fried catfish, encrusted in that crunchy corn meal breading, golden with specks of black. Sauces a plenty, mostly involving mayonnaise and some sort of spice. I want barbecue until the sun goes down and a blues band starts playing. Soon I will be eating enough corn cobs to refill the cornfields. You know what I mean...it is summer in Louisville and these are the things we can all share.

I'm starting the "back home" tour with a Fried Green Tomato BLT, inspired by Lynn's Paradise Café. Lynn's is easily one of my favorites to have breakfast/brunch in Louisville (next to Highland Morning!). Their lunches are fabulous as well. The ambiance is playful, unique, colorful, and super fun. Then you talk about the great service and you have a complete package, including a fun little store with hard to find gifts right when you walk in. Anyways, I am enamored with their Fried Green Tomato BLT, and I decided to make my own version for the Handsome Spaniard before I left BCN. It turned out amazing and I can't wait to make it again.

Some notes on my experience: I fried the bacon on the grill pan because I thought it would be a good idea--and I was very very right! The bacon did not curl up on itself and I was able to reserve the drippings without a ridiculous mess. I reserved some of the drippings and used them to grill-toast the bread for the sandwich. I used fresh spinach leaves for the lettuce part. The fried green tomatoes were made with breadcrumbs (European-style), but I would traditionally go with my Nana's recipe using corn meal, of course. I also modified the mayonnaise into a sandwich sauce because I was making my own anyway. Okay, enough of this, let's just teach you how to make it!

Fried Green Tomato BLT 

with a 

Spicy Sandwich Sauce

Green tomatoes

Buttermilk

Corn meal (breadcrumbs work too)

Salt

Black Pepper

Bacon

Spinach, rinsed and stems removed

Slices of hearty bread (we used a multi-grain, but just use your favorite sandwich bread!)

Egg

Olive oil

Salt

Vinegar -or- Lemon

Ketchup

Chili powder (yes, I used Chimayo)

1 Garlic clove

I'm going to recommend preparing the sauce first, so you can chill it while you are assembling the rest. The base of this recipe is basically the Aïoli sauce that I made in a previous recipe exchange post. Get out the immersion blender, crack a beautiful orange-yolked egg in the bottom, fill it up with quite a bit of olive oil (as much as you want mayonnaise...if you want a ton you can use two eggs, but one should definitely be enough for these purposes), the garlic clove, and a splash of vinegar. Whizz that until you have a beautiful mayonnaise. To keep it from breaking, start the blender from the bottom and slowly blend up as it turns to a creamy mayonnaise--this technique is nearly break-proof and it has never happened to me before (knock on wood).

When your mayonnaise is ready add a few tablespoons of ketchup, until you get a light salmon color. Add chili powder, black pepper, and salt to taste. I mixed it with a spoon and it turned out beautiful.

Next, fry up your bacon until it is crispy. Don't argue with me on this one, you must have crispy bacon on any version of the BLT or you are committing a gastronomic crime. Let them drain on paper towels until you are ready to assemble your sandwich.

Toast the bread on the grill with or without bacon drippings. Alternatively you can also toast them naked in a toaster or in a pan or.... let's be honest--we prepare things with whatever we have. If your spinach is washed, dried, and stemmed then set everything aside for the main event...Fried Green Tomatoes!

Set up an assembly line. First set a frying pan with about 1/2-3/4 inch oil on med-high heat. Prepare a shallow bowl with buttermilk and another shallow bowl with your breading, be it breadcrumbs or corn meal and season it with salt and pepper. If you don't have buttermilk, you can use a mixture of vinegar and milk or lemon and milk to sour it, you just have to wait about 10 minutes for it to get nice and thick--however real buttermilk is always better if available. Dip the slices of green tomato in buttermilk first and then flip them around in the breading until they're well covered. Then, you can start frying them. You know the oil is ready when you flick some of the breading in the oil and it sizzles away. Fry until golden brown on both sides, you can do multiple flips, don't worry. Drain the finished beauties on plenty of paper towels. When they're all finished, you are ready for sandwich assembly!

B=Bacon, L=Spinach, T=Fried Green Tomatoes...S=SAUCE!

On the toast, spread your beautiful Spicy Sandwich Sauce. Top the sauce with the fried green tomatoes. Top that with bacon and spinach and the other slice of toast. All layers are accounted for and your taste buds are about to have the time of their lives!

Mmmmm Fried Green Tomato BLT!

This is not a meal to have everyday, for obvious reasons, but it is a fantastic treat--especially if you have been craving a little piece of southern-fried heaven on your plate. Enjoy with a fresh salad or cole slaw and a tall, frosty glass of iced tea.

Listening to WFPK Radio Louisville with Kyle Meredith