Experts call Louisville food scene 'vibrant' - new york times chinese restaurant review hot dish

About 500 top food journalists, educators and publishers spent the first weekend of the parade at the annual conference of the international culinary professional association in the city of Wisconsin.
Between the two events, they came to the city where they explored the restaurants and bars in the city of Louise.
This is the first time for many people to come to the city.
We asked several of the participants about their reaction to the Louis Vuitton cooking scene, they shared how the city met their expectations, they found it amazing, their most memorable experience, what more people should know. Judith Dern -
When the whole proposal to go to the city of Wisconsin came up, I wanted to go to New Orleans, why are we going to the city of Wisconsin, where there is nothing.
I was ignorant.
I would recommend it-it's a vibrant cooking scene where people care about what they're doing. Lygeia Grace -
If there is any doubt, Louville proves that there is more than one way to fry chicken.
From Instagram-
Worth mentioning Boucher town grocery store, the old school charm of Shirley may cafe, our town tour showcases all the bread glory of Kentucky Fried Chicken.
Read more: How immigrants shape the culinary landscape of the city of Wisconsin
Writer and freelance writer, former New York Times thrifty traveler retired Hot Brown.
It may be local fame, but there is something better to eat in the city of Wisconsin.
The first meal I had was 610 (Magnolia)
Great.
It was just a great meal and a great introduction to Louisville.
I had breakfast at Con Huevos which was great.
The food was really good.
They know the taste they want and they make things shiny.
The last meal I had was at Shirley May.
The place was great, the ham hoc was great, the radish greens, the stuffy pork chops, and the corn bread was very honest and delicious.
The next day, I asked the peach cobbler to have breakfast.
This is my favorite meal. Irvin Lin -
Photographer, designer, recipe developer and writer for Eatthelve.
Although I didn't go out as I thought, everyone I met was very friendly and the food was great. . .
We did have a late night drink at Bourbon, where the bartender had an extensive knowledge of bourbon and even my bourbon
A loving friend was impressed and learned something.
The hot chicken from MilkWood and Royals is unforgettable.
I would not hesitate to recommend MilkWood's Togarashi cheesecake, pineapple and flavored o caramel, as well as a fried apple pie shake for the Royal hot chicken.
Louisville is more than just bluegrass music, bourbon and fried chicken.
Though you will find the best there if you want these.
You may will like milkwood have worth dream of dishes | reviews royals bring of heat, taste | reviews ► Con Huevos dishes taste rich | reviews carolyn malmalcoun-
My most memorable meal was the Proof lunch on Main.
I bought the bull bris sandwich with my collarbone.
The collarbone is awesome-
I poured every bite of the sandwich into the juice.
Orechte hotels in butchtown (Grocery)
It's also amazing. Richard Martin
The editorial director of the food Republic and the editorial vice president of point 0. 0. Developing communities like butchtown and Nuru have impressed me.
From the perspective of real estate and culture, the city seems to have a considerable momentum of development.
The food and drink scene is more diverse and expansive than I thought.
Although I still classify it as "growing up", I do like to eat refined food (
Proof on Decca, Main)
Breakfast in Mexico (Con Huevos)
Great coffee, bourbon, and even delicious pizza (Garage Bar).
I felt it was a mitzvah to share bourbon with Edward Lee, so I was happy to see him at mishwood and cheers to his success.
Loved the chilaquiles of Con Huevos, the pasta of Decca, the copper and Kings tour, the bar above the buschtown grocery store and much more. Laura McCovey
The food industry is dynamic, innovative, diverse and passionate.
Four Roses are really attractive. opener.
The process, people and products are so authentic.
It feels more like visiting a craftsman organization than a big company. Chandra Ram -
The editor of 610 Magnolia magazine, my dinner, was not surprisingly great;
They are very talented in layering flavors and in bringing South Asian and Asian flavors together in a meaningful way.
Ed Lee and Kevin Ashworth make good food, but I especially like that the dining experience is not too formal or stiff.
Also, I really like the various ceviches of Seviche.
Old tuna pie with bourbon in marinade, unexpectedly delicious.
I think people need to know more about the dining places there;
It is much more than people think.
Everyone is looking forward to the fried chicken in Louisville, where it is delicious, but there are still many scenes of food.
Harry Bay landing
KitchnI's food editor had one of the most incredible meals at the butchtown grocery store.
Every dish on the menu is memorable.
This reminds us that Louis knows its vegetables, besides bourbon and fried chicken.
Catherine Squire
The New York Times best-seller writer and freelance writer has been hearing about it for a while, and it certainly meets my expectations about the fact that Louis is a food destination.
I heard about it.
The fact that the population is lovely actually exceeds my expectations.
People like me
People who like to live a happy, relaxed, low-key lifedrama life.
I don't have any pre-
In addition to bourbon, KFC and Hot Brown, I also conceived some concepts . . . . . . I was surprised at how delicious hot Brown actually was. . .
Why is it not as heavy as I thought.
Annelies Zijderveld-
The author of "immersion: recipe full of tea" and the creator of poetLouisville cuisine attracted me with its warm hospitality and delicious food.
My favorite spirit is not hurt. bourbon -
Served peach tea in the snow water of an adult at the Royal hot chicken shop, took a sip in the Milk Wood, where we ate seafood ramen (
This unexpected version of this soup is incredibly good).
I still dream of a kale salad with hot bacon dressing and hot chicken tender.
Also, there may be apple sauce and cheese, as well as cheddar sauce for the back kitchen beer.
Overall I don't feel like I have enough time with Louisville and not enough time to get to know the place in depth, but what I do is taste and experience and I really like it.
Note: Dana McMahan hosted the fried chicken tour at the IACP meeting. Tell Dana!
Send your restaurant "dish" to Dana McMahan at thecjdish @ gmail.
Follow @ danamac on Twitter.