Lou Eats: The Blind Pig

In our fair city, the savagely-titled neighborhood of Butchertown boasts Thomas Edison’s house, the building that formerly housed the oldest operating stockyard, and streets named after historical greats such as John Quincy Adams and Henry Clay.  But unfortunately it has also been well known for its occupation with–and the stinch of–  well…. animals passing on to a better place (we’ll just say that).

But hating to see the waste of an equally permeating history and the charming collective of shotgun and colonial homes, I am so glad that the boys at the Blind Pig have taken full advantage of the unpalatable reputation towards the high goals of generous conversation and happy bellies.

I love Bacon.  What else can I say?  And of bacon there is a-plenty here.  Having said that….this is not a bona fide “restaurant (or food) review”.  It is simply my own documentation and opinions made mostly of pictures.

As for the rest of the experience….get your own.  Head to B-town and drink your bacon from a glass!

I met with my dearest KVG, and still full of the dinner I ate before-hand, I ordered my first cocktail — Ohio River Water Fizz — made with Root Beer, Tanqueray, egg white, house made coffee bitters, and a mint garnish.  KVG had hers with Bourbon.  I should tell you now that most of this account will center around the drinks.  That’s because The Blind Pig has quite the wine/beer/cocktail menu.  Curiosity alone easily induces one too many so be careful!

Next, I tried the Anejo Highball while Katherine ordered some food: The Ivory Bacon with house-made Boudin Blanc Sausage, Bacon (of course), Munster cheese, and aioli.  I tasted and it was good.

And then we had to….  We just had to…. You understand.  The Bacon Manhattan.  Why hello.

No I must warn you… this drink tastes a lot like (can you guess?) BACON!! So don’t be shocked when you take your first sip.  KVG and I determined we like our bacon best as a solid.  But we’re glad we tried.

So to conclude my ameteur not-actually-a-review review, I will just say that I highly recommend the patronizing of Louisville’s own neighborhoods –even the smelly ones– so that we can keep these tasty homegrown gems around as long as possible.  Go.

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2 comments

1 Starling { 08.17.10 at 1:14 pm }

I used to work in Butchertown. Ahhhh, the lovely smell of processed pig wafting through the office in the morning…the one thing I do not miss. But this restaurant looks pretty cool, thanks for sharing!

2 Bret { 08.18.10 at 9:00 am }

Looks great, can’t wait to try it.

It was recently mentioned in the NYT, according to this article: http://www.courier-journal.com/article/20100818/FEATURES02/308180046/Local-chefs-put-Louisville-on-the-map