Posted by Melissa Hall, February 15, 2008 at 11:15 AM
Southern Foodways appears on Fridays as part of our collaboration with the Southern Foodways Alliance, an organization based in Oxford, Mississippi, that "documents and celebrates the diverse food cultures of the American South." Dig in!
Inspired by the rum infusions she was exposed to as a bartender in St. Croix, Joy Perrine has developed an entire menu of infused bourbons at Jack’s Lounge in Louisville, Kentucky. Photograph by Amy Evans
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, ducking out of the Seelbach Hotel through secret passageways. And it’s where barkeeps plied their customers with rolled oysters and bean soup to keep them coming back. Louisville’s private clubs, hotel bars, and neighborhood taverns are rich with drinking history and lore, and there’s always time for another round.
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Posted by From Roadfood.com, January 22, 2007 at 6:02 AM
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.
AL'S CHICKENETTE | 700 Vine Street, Hays KS 67601 [map]. 785-625-7414
Al's Chickenette has been in business a very considerable period of time and there is a good reason for this. And the name of this place says it quite well.
As you can see from the photo the outside doesn't look like much. I believe the building started as officer's quarters at a defunct World War II army air base about 20 miles away before it was moved to Hays and converted to its true calling. But the restaurant tells its own story quite well and it's reproduced here, with permission from the management, along with the rest of its promotional leaflet including the menu. (This is free publicity, after all.)
And it is deserved Roadfood publicity. Now reasonable Road Fooders may disagree on whether one restaurant's fried chicken is "better" than anothers. They will nearly all agree, I think, that the chicken prepared here is distinctive, and it is good. Also the thin cut french fries.
The food is cooked to order and comes to the table hot. Before you dig into it, though, notice that squeeze bottle of honey on the table. It's there for a reason. Take it and squeeze a generous bead over the fries and each piece of chicken. (Leave the ketchup off the fries, at least until you've sampled it this way.) Now, bite into that first piece of chicken, along with a forkfull of fries. You'll savor the thin, crispy, crunchy, slightly salty, mildly spicy crust of the chicken overlaid with the contrasting sweetness of the honey as steam curls up from where it came from. The honey also nicely contrasts with the crust of the fries surrounding the soft, potato-ey interior. You may also notice that the crustyness holds up even as you swallow, continuing its textural treat even on the way down.
If you have the tossed salad with your meal you might try it with the Dorothy Lynch dressing, a regional commercial product which is quite tasty.
As noted in the menu, tea and coffee are complimentary. Other drinks are extra. I always have the ice tea, and lots of it.
I was introduced to Al's as a child when I lived in the area. Even though I've moved away my family tries to have at least a meal here every time we return for a visit.
So if you're passing by Hays, Kansas, on Interstate 70 during the hours Al's is open, take the U.S. 183/Vine St. exit south, going nearly all the way through town almost to the south edge. It will be worth the small detour from your trip. Originally reviewed by Wendler on Roadfood.com
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