Flavor Trends, Strategies and Solutions for Menu Development
Clockwise from top left: Flavor & the Menu contributor Mike Kostyo and managing editor Katie Ayoub; Biscuit Belly’s shareable sampler with three gravies; Gibson and carajillo cocktails at Pretty Decent; an aquavit flight at Oskar’s Slider Bar; and flavor-forward tacos at Galaxie.
Flavor Postcard: Louisville
There’s more than bourbon in the Gateway to the South
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.
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The Flavor & The Menu team were eager to check in on Derby City’s thriving culinary scene, seeking out the concepts and dishes that are “wowing” locals and visitors alike. On this flavor-scouting trip, we experienced everything from a Scandinavian slider bar to a cocktail counter hidden at the back of a plant shop that strives to go beyond bourbon.
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