Restaurant Review: Rafferty's (Louisville, KY)

Steakhouses are an American tradition. And somewhat abundant. There are the chain steakhouses we all know about.; and every region has their local specialty steakhouses as well. I am not particularly prone to dining at steakhouses. So it was with some trepidation that one Sunday evening, after wrapping up some errands, I happened across Rafferty’s Restaurant & Bar here in Louisville, in the parking lot of a shopping strip where I had just picked up some art supplies. It had occurred to me that my buddy Ken had lauded the place on more than one occasion, so perhaps it was time to give it a try.

I was immediately impressed with the cozy, rustic, lodge-like atmosphere when I walked in. The lights were dimmed, and I was pleased by how inviting it was. I was led to a perfectly quiet, peaceful spot in the outer ring of windows where I could wistfully enjoy the view of our wonderful city here, and peruse the menu. And, of course, the first thing I examined were the appetizers.

I settled on something called “Ol’ Boy Bacon Cheese Fries”; a wonderful plate of piping hot, flavorful and spicy fries topped with bacon and cheese. Provided, was a small bowl of Ranch dressing. I was taken aback at first, to learn that there was egg in my Ranch dressing, fully unexpected. My server, Jordan, explained to me that Rafferty’s makes all their dressings on site, home-made. Egg in the Ranch was one of their signature touches.

I moved on to an entrée, not sure for what I was in the mood. But the picture of tasty baby-back ribs captured my attention, and I settled on that. To say that I was impressed and shocked at the quality of my meal is an understatement. The succulent and tender rib meat literally fell off the bone as I tried to eat them. I soon found out this was a meal to be eaten with a fork. The ribs were hickory seasoned with a slightly sweet and tangy after-bite. I have eaten at a lot of BBQ places in my life, and I have to say that these baby-back ribs were easily some of the very best I have ever consumed. As a side I chose broccoli, which was fresh and perfectly steamed.

Since it was a Sunday, and I had spent a long day running errands… AND I was still just a little bit hungry, I opted for dessert as well. After conferring with Jordan- who I must say was personable and attentive- I chose something called “White Chocolate Banana Cream Pie”. At the risk of sounding like a 14-year-old girl: Oh My God. This creamy, sweet, tangy, banana confection was the definition of decadent. My one and only complaint about my entire meal is that the white chocolate shavings got a little bit lost in my whipped cream. The graham crust was also delicious; something of which I am not always fond.

All in all, it was a fantastic meal, and I was glad that Ken had eventually steered me towards Rafferty’s. If you are in the Louisville area, or a city that has a Rafferty’s, it is a must to eat there at least once and enjoy their unique and delightful take on the steakhouse experience.

The appetizers average around $6, with the average entrée somewhere between $10 and $15. Desserts range from around $4 to $7 depending on the luxury you require. Great place for a date, a family meal or catching up with friends.

To learn more about Rafferty’s, peruse their menu, or get directions, check out their official website here: http://www.raffertys.com/

My Rating: * * * * *

Recipe': Chicken Lo Mein with Honey

Ingredients:

Lo Mein Sauce:

¼ Cup Soy Sauce

Sriracha Chili Paste per taste

½ Tbl. Chili Oil

2 ½ Tbl. Honey

The Rest:

2 Tbl. Ginger

1 Tbl. Olive Oil

2 Cloves Fresh Garlic, sliced

½ Yellow Onion

¾ Cup Shredded Carrots

2 Cups Broccoli Florets

¼ Cup Coconut Vinegar

¼ Cup Fish Sauce

2 Chicken Breast, sliced and cut up

1 Large Egg

One packet Lo Mein or Udon Noodles, approximately 1 Cup

Instructions:

Sautee ginger, onions, garlic and some of coconut vinegar in a wok on medium heat. Add chicken. Cook for five minutes, then add rest of coconut vinegar and fish sauce. Cook until bubbling. Add carrots and broccoli. In the meantime, boil noodles to “al dente”. Drain noodles. Remove chicken mixture from wok. Add noodles to wok with olive oil. Fry noodles gently and add egg. Distribute egg throughout noodles. Add chicken mix back to wok and stir into noodles. Cook covered for 3 to 5 minutes. Whisk sauce ingredients together until well mixed. Distribute sauce over chicken mixture in wok. Stir thoroughly while frying just below medium heat. Serves 2.

Happy New Year, and a Happy Anniversary!

One year ago, I finally put inspiration with my long life of writing, to begin the most consistent writing project I have ever endeavored: The Lupine Epicurean. Pushed on by my fiance'Cherilyn, to write about cooking in response to my recitation of the old adage "Write what you know", I began this project. It started as a blog, and blossomed into a full Foodie Site and by June into the Lupine Epicurean Webshow on YouTube. One year later, this site has over 3040 hits, my webshow is going strong, and I am pursuing a sideline career that has made me happier than any other. This process has far exceeded my expectations.

So, from the bottom of my heart I want to thank all my readers, and my webshow audience, for your support in 2012. Without all of you reading my article and reviews and watching me experiment in the kitchen, this site wouldn't be possible. Happy New Year to all of you, and may 2013 be a great cooking and foodie year as well.

- Paul Wolf Holleman, The Lupine Epicurean