I'm a true southern girl in that I'm a sucker for anything deep fried. I especially love to start off my meals with something deep fried, just to warm up my arteries a little for the coming storm. These three appetizers are my favorite fried starts in Louisville:
1. Fried Oysters from the Silver Dollar
I have had dreams about the fried oysters from The Silver Dollar. They arrive tucked in a basket like little gold nuggets dusted with cornmeal. The ancho aioli they come with is the perfect smoky compliment to the juicy oysters inside the fried casing. The mouth feel is great here. I have a problem appreciating raw oysters because they're so darn moist, but once you fry them and coat them in that brittle, crispy salty coating, and dip them in that silky sauce—perfect. I have been to the Silver dollar simply to get these oysters and nothing else; they're the best thing on the menu.
2. Scotch Eggs from Game
I about 99% sure Game has the Goose the Lays the Golden Eggs in their kitchen, Otherwise, how can I explain their trio of fried, soft boiled eggs on soft pork belly with truffle mayonnaise on the side? I am crazy for this appetizer. Nobody does meat like the creators of Hammerheads and Game, and this eggs and bacon appetizer is an apt introduction to Game's array of hamburgers. The trio of Scotch eggs is protein laden enough to allow the diner to enjoy a hamburger for the taste of the meat and accouterments, not just wolf down the sandwich like some fast food throwaway.
3. Goat Cheese Gateau from The Village Anchor
The Village Anchor does so many things well, and their Capriole Farmstead goat cheese appetizer, lightly dusted with Italian bread crumbs and deep fried is no exception. It is served with sun dried tomatoes that add just the right dimension of umami, and this cake of fried cheese is good on its own or with bread. The Anchor manages to combine the heavy deep fried flavor with the zingy, sprightly goat cheese that sets the tone for their particular brand of upscale comfort food. This appetizer is not limited by season, it's equally good with a light salad or a heavier bowl of pasta.
If you have anything to add to the list, please let it be known in the comments!
Photos: Elizabeth Orrick
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