©iStockphoto.com/ManuWe Autumn is whiskey season in Kentucky, and at the recent Whiskyfest in San Francisco, I was able to try out some of the recent releases now appearing in bars and liquor stores (typically in very small amounts). One of the most appealing American whiskies I tasted was Wild Turkey "Tradition," a 14-year-old, 101-proof bourbon that entered the U.S. market last week in a limited run of 14,000 bottles. With the characteristic spicy tang of Wild Turkey bourbons, the Tradition bottling has a deeper, richer character that comes from its older age, as well as its aging position in the "center cut" of the distillery's warehouse. Also memorable is the latest bottling of Old Forester Birthday Bourbon, a 12-year-old,...
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Editor's note: Occasionally what looks at first glance to be a conventional guidebook transcends the genre in surprising ways. John T. Edge's Southern Belly is just such a read, which is why I'm pleased that he has allowed us to excerpt selected items from it on Serious Eats, where they appear every other week. —Ed Levine By John T. Edge | The Italians wouldn't put up with this. Imagine some governmental agency coming between the good citizens of Rome and their supply of prosciutto di Parma. And you can be sure that the French would raise a ruckus if Parisians were cut off from their artisanal sources for saucisson sec. But for the most part, we Southerners just knuckled under...
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Louisville is awash in bourbon. And beer. It's a drinking person’s town, due in no small part to the state’s bourbon heritage and the city’s nickname-namesake brewery,
Falls City. This is where the
Old Fashioned was invented. It’s where Al Capone dodged the law during prohibition. And it’s where barkeeps plied their customers with rolled oysters and bean soup to keep them coming back.
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The chef's table—where you sit in or very near the kitchen to get a bird's eye view of the proceedings while a special meal is cooked for you—is a concept many serious food lovers find appealing. ForbesTraveler.com gives its list of the nine best examples in the U.S....
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"Here's how much people love the fried chicken at Greyhound Tavern: On Mondays and Tuesdays, when most restaurants are stone cold dead, it's fried chicken night at the Greyhound and guests without reservations have to wait 30 minutes for a table. The fish is so good Greyhound has been "retired" from most of those Lenten fish fry competitions because it won so often." According to the Cincinnati Enquirer's Jim Knippenberg, Fort Mitchell's Greyhound Tavern is the longest continuously operating restaurant in Northern Kentucky, having first opened its doors in 1921 during Prohibition as an ice-cream parlor called the Dixie Tea Room....
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For this week's roundup, we asked our friends Jane and Michael Stern over at
Roadfood.com to name some of their fried-chicken picks. And the chicken at these joints comes with a heaping side order of charm.
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