Posts Tagged ‘MilkWood restaurant’

Travelogue: MilkWood restaurant in Louisville, Kentucky

Toy Tiger cocktail at MilkWood restaurant

Toy Tiger cocktail at MilkWood restaurant

When I saw Chef Edward Lee on “Top Chef: Texas” cut his hand, pull on a glove and keep cooking while the blood pooled in it, I thought, now that’s a badass. So when I last visited my husband’s hometown of Louisville, Kentucky, I knew I had to see if Lee’s food tasted as powerful as he cooked on the show. So of course I had dinner at MilkWood restaurant.

Lee’s MilkWood restaurant, located on the lower level of the Actors Theatre of Louisville, recently celebrated its second anniversary. I visited last spring, and the menu, a melange of Southern and Asian influences with some classic French thrown in for good measure, has helped to elevate the local restaurant scene, which has lately experienced a boom in artisanal cuisine.

A Brooklyn native of Korean descent, Lee also owns 610 Magnolia, an upscale contemporary Southern restaurant. Together with Chef Kevin Ashworth, Lee has taken his more refined tastes found at 610 Magnolia and punched them up with bolder flavors at MilkWood.

The pork burger on a pretzel bun, with napa kimchi, cracklins, havarti cheese, remoulade and cilantro, is just an example — rich and flavorful.

MilkWood pork burger

MilkWood pork burger

The seasonal fish and pork dishes I tried, as well as a spicy preparation of sunchokes, were also bold in flavor. MilkWood is not a place for the faint of heart.

MilkWood sunchokes

MilkWood sunchokes

The cocktail menu is equally forward. The Toy Tiger, with Old Forrester bourbon, vermouth and bitter orange, is a potent take on the traditional Manhattan — just how I like my drinks.

I look forward to going back to MilkWood restaurant, this time for the bowls of ramen. The one featuring pork belly and country ham follows Lee’s lead, but the Mazeman Ramen with egg yolk, parmesan cheese, roasted garlic, pancetta and uni butter is the one that intrigues me more. I hope Lee keeps doing what he’s doing.

Further reading:

Fork in the Road: A Top Chef’s Next Course by Garden & Gun

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03 2015