Page 94 - WINE DINE AND TRAVEL MAGAZINE 2020 SPRING EDITION INTERACTIVE

his ingredients from local farms. “I’m
friends with Damaris Phillips (of Food
Network fame). When Bobby Flay
came here for the Kentucky Derby,
she brought him here. He was so nice;
he ate everything,” Skules told us.
Cocktail: Hop-Washed Whiskey.

Skules’ roasted cauliflower with lemon
caper vinaigrette and chili flakes was
perfectly executed. And while some
chose the whole roasted trout or even
the double cheeseburger, I loved the
shiitake mushroom Alfredo pasta.
There’s even a grilled cheese with
Indiana goat cheese, tallegio and a
fried egg.

At the Red Yeti and Restaurant &
Brewpub (www.gosoin.com/listings),
we indulged in masterful fried green
tomatoes on creamy macaroni and
cheese, pulled-pork tacos and giant
brisket sandwiches. We couldn’t resist
the vanilla bourbon cheesecake.

And at New Albany’s Brooklyn and
the Butcher (www.brooklynandthe-
butcher.com), named best new restau-
rant in the Louisville area by Louisville
magazine, we found ourselves inside
a historic 1871 building that has be-
come a modern steakhouse featuring
small plates. Small plates of shrimp
and grits, shrimp on squid ink fettuc-
cine, ricotta gnocchi or four-cheese
lasagna hold court here with steaks of
your choice served in several styles,
including Oscar (lump crab, asparagus
and bernaise) or Brooklyn (bacon, gor-
gonzola and roasted garlic). Cocktail:
The Butcher.

Toasting our sojourn, we marveled at
the lively history we found in a very
contemporary setting. 1
Shrimp and Grits at The Red Yeti in Jeffersonville

94 WDT MAGAZINE SPRING 2017