Having recently supported restaurants in Oakland, California during Oakland Restaurant Week, I unfortunately did not have their ORC specific menus. But good job, Z Cafe & Bar and MUA. I have dined with you a few times. While in Louisville and on business, I am taking advantage of these multi-course meal offerings for Louisville Restaurant Week benefiting Coalition for the Homeless and Goodwill. The first stop was Proof on Main.
When I first looked at the map of its distance from my hotel, I thought it wasn’t too bad. When I reached the corner where I thought Proof was going to be, I was mistaken. I kept on walking. If it wasn’t so cold, I wouldn’t have mind clocking more steps on my Fitbit. I passed the Galt House Hotel, the PNC Tower and even the Evan Williams Bourbon Experience. And then I found the golden statue of Michelangelo’s David (saw the real thing in Florence) at the corner that I remember seeing on my way out of downtown when I was here in November. Art at every corner. At this same corner, stood Proof on Main.
I checked in, got my Opentable points and was seated in a nice corner booth for one. I was presented with a thick drink menu, the regular menu and the Louisville Restaurant Week menu on top. I already knew what I was getting, though the regular menu looks like something I might try again while I am in town.
I looked over the cocktails and I knew I wanted something bourbon based. I went with the Kevin for $12 and made by GG. It’s nice that they give the bartender credit for their creation. Kevin had 21c selects Woodford Reserve, cold brew pecan orgeat and cardmaro whipped cream.
While waiting for Kevin, my first course arrived. An unexpectedly stout Kevin shortly followed. He perked me right up! If you are following my blog, you would know I love salad. I went with the Kentucky Gem Lettuce salad with shaved radish, roasted grapes, grana padana and banyuls vinaigrette, French fortified or dessert wine. It was fantastic, light and perfectly coated with the dressing that the plate appeared to not have any excess.
John was my server and he was very nice and informative. He approached my table as I was attempting to look up the design background of the restaurant. It was very unique with two big red penguins, Native American sienna framed photos, flowered wallpaper and bison heads hanging from the wall. John described the very differently designed rooms and I had to see them for myself. I asked if it was OK to walk around and take photos.
The other dining was more political.
The bar was to honor the LGBTQ community. Photos of staff also hang in this bar.
And the private dining room was about the owners. One side was for the wife and the other for the husband. Items were taken directly from their own for this this room. As an event planner, I thought this spot was extremely unique. I would recommend it.
I returned to my table and my main course was coming around the corner as I sat down. Perfect timing! I typically don’t order the pork chop but the trout sounded too light and the herb cavatelli seemed to heavy. This Californian Goldilocks went for something in the middle and a protein – the cast-iron pork chop with smoked grits, shallot confit, red-eye jus and walnut relish. It was quite the plate. I did ask John to please drain the oil in the wide, shallow bowl. He did and returned with a fresh plate and perfect. The pork was moist and flavorful. Unlike many other Filipinos in my family, I trim off the excess fat. I love grits so I was happy to dig in. The walnut relish was plentiful and to my liking. I didn’t waste a bite.
Oh, goodness, and then the butterscotch pot de creme! I have had many pot de cremes in my time and this is probably one of my favorites. It was delicious, the soft whip and sea salt was a nice contrast in texture to the dense creme. I unfortunately couldn’t eat more than half of it as the pork chop now occupied majority of my stomach. My taste buds argued but I pushed the plate back. I’m sorry to the perfectly round pecan cookies as well. I nibbled a bite but I just couldn’t.
John topped it off with some cotton candy. I welcome the bill that came with it.
For my first Louisville Restaurant Week experience, this was an excellent way to kick it off! And thank you to their social media for re-sharing my posts and the follow. You will hear more from me!
Next: Walker’s Exchange.