Flavor Trends, Strategies and Solutions for Menu Development

 

 

Tacos, with a Twist

Stop 2: Galaxie

Tacos, with a Twist

Stop 2: Galaxie

 

 

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Whatsa wacataka? Galaxie, a watering hole in Louisville’s hip, artsy NuLu neighborhood (it stands for “New Louisville”), has made wacatakas the centerpiece of the menu, swapping the tortilla for a more substantial flatbread in a range of globally inspired taco riffs. The flavor-forward fillings include options like spinach saag with crispy potato, amped up with green curry, ginger and feta, or the hoisin BBQ with arugula, za’atar and pickled red onion.

While known for their margaritas, the bartender informed us that the refreshing and on-trend ranch water cocktail, made the classic way with tequila, lime juice and Topo Chico, has been a hit with customers.

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You may think you know Louisville: lots of bourbon and pimento cheese, plenty of mint juleps, and the home of Colonel Sanders, right? But a visit to this thriving all-American city reveals a food scene that has evolved and modernized, with chefs like Edward Lee and Sara Bradley combining the city and region’s storied heritage with new, often globally inspired flavors.

About The Author

Mike Kostyo

Mike Kostyo is the VP of Menu Matters. Mike has been a recurring guest on Fusion TV’s “The A.V. Club” show; has been featured on NBC News, CBS Radio and Gimlet Media’s “Why We Eat What We Eat” podcast; is regularly featured in newspapers and magazines; speaks at numerous conferences across the country; and was a judge on Food Network’s “Eating America.” For nearly 11 years, Mike was an associate director and trends expert at one of the industry's largest research firms. He has a master's in Gastronomy from Boston University, plus certificates in the culinary arts, baking arts, wine and artisan cheese production. [email protected]