Restaurant News & Reviews

Legislators have to eat too, and now there's a new steak joint in Frankfort

The new Hudson Hollow restaurant in Frankfort. Photo courtesy of Hudoson Hollow.
The new Hudson Hollow restaurant in Frankfort. Photo courtesy of Hudoson Hollow.

With the legislative session kicking off in Frankfort, lawmakers and lobbyists have a new place to eat: Hudson Hollow, 13 Carson Place, near the intersection of U.S. 127 and U.S. 60, opened on Dec. 15.

Owned by former Blood-Horse magazine and Frankfort State Journal editor Dan Liebman, who also owns Staxx BBQ next door, Hudson Hollow features steaks and burgers cooked on an infrared charbroiler, as well as fresh salads and sandwiches, including a Cuban made with BBQ from Staxx. Brisket and pork tacos are also on the menu. Executive chef Toby Upton makes steak sauce and bread pudding in house. Fridays are prime-rib nights.

The restaurant, which also has a full bar (check out their menu of "infused" bourbons), is open 11 a.m. to 10 p.m. Sunday through Thursday and 11 a.m. to 11 p.m. Friday and Saturday. Call (502) 352-2000 for more information. Drink specials and the menu are online at Hudsonhollow.com.

■ The Break Room at Pepper, a bar on the Pepper Distillery campus on Manchester Street, has opened.

The bar officially opened the day after Christmas, owner Lisa Cox said.

Food trucks also are scheduled to make regular appearances in the parking lot, which is shared with Ethereal Brewing, also now open.

Two more businesses — Middle Fork Kitchen Bar and Crank & Boom's dessert lounge — are scheduled to open later this year.

■ A new craft distillery is cranking out corn whiskey in Hopkinsville. Casey Jones Distillery, 2813 Witty Lane, last week distilled what will become "Casey's Cut 92," a Prohibition-style corn whiskey made from a family recipe in the last still built by master distiller Arlon Casey Jones' grandfather Casey Jones. Casey's Cut 92 will be available at the distillery's retail store.

■ On New Year's Day, Brown-Forman announced on Facebook that Woodford Reserve Kentucky Straight Rye Whiskey, aged seven to nine years, will hit select markets in February. Kentucky will likely be one.

Lexington Farmers Market can help you get through the winter with fresh kale and winter greens, apples and honey, organic meat and eggs. The market is open 8 a.m. to 1 p.m. Saturday at Cheapside Pavilion on Main Street.

■ If you're looking for barbecue, J. Render's BBQ Food Truck, Big Red, will be at Corporate Plaza Friday. Check its website, Jrendersbbq.com, for times and specific addresses. Want barbecue for a group event? They can deliver. Check out their "Que To You" menu and have meats, sides, desserts and more delivered to your home or office. But you'll need to call 48 hours in advance, as the meat is smoked to order. Call (859) 533-9777.

Chef Ouita Michel at the Holly Hill Inn, 426 North Winter Street in Midway, is kicking off her third Winter Dinner Series, Around the World in 80 Days. From January through March, she will feature a new menu each weekend inspired by great cities and cuisine from around the globe. This weekend, Michel and her staff prepare a menu from Russia, starting with zaluski, a Russian appetizer sampler, then on to courses with crab salad, wild mushroom soup, Georgian roast beef tenderloin and roast duck. Vegetarian options are always available. A specially paired wine flight and cocktail specials are featured. The cost is $40 for four courses, $30 for three. Reservations, beginning at 5:30 p.m., by calling (859) 846-4732.

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