1607 Bardstown Road
Louisville, KY 40205
Jefferson County
Phone: (502) 485-0114
Fax: unknownWebsite: no website on fileEmail: no email on fileHours: unknown
Hideaway Saloon - About Us
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by Paul Shawnee on Now in my top 3 concert venues in the city. The feel is old school 50's with a twist of whimsy and sex. The red, the black and white striped awnings...the tiered seating area towards the back bar that still had a hot view of the stage... the crush red velvet carpet... the bartenders in vests giving it an old school flare... the lighting being perfectly dim so you can see people but disregard any indiscretions (scannddalousss) haha JK JK not that serious, but you get what I'm giving... it has a cool vibe. BAR: Talk about alcohol accessible. There's a bar at the entrance. There's the back bar in the main room. There was a bar set up next to the dance floor. DRINKS: Small glasses, so as for things on the rocks or as a press. WOMEN'S BATHROOM: Bathrooms must be the original, but are so well-kept. There are mirrors galore which I think is great because there is always a back up in the ladies room. There is a bathroom attendant who has hair spray, fragrances, pads, and lollipops stocked up. I love when venues do this. SOUND: Great! FOOD: We ordered fries and pizza for the table. Fries were YUM! Pizza was flatbread. YUM! My only qualm about the night - my friends had to ask the waitress several times of the food eta which ended up taking about 45 mins to get. Yeaaahhh.. fail. But the venue was too tre-cool and seeing Mayer Hawthorne in such a spot- made me overlook the ridiculous delay. OVERALL: I found this venue refreshing. Not only is the ambiance full of character and swagg, but the experience was seamless with friendly staff and no ego's running around trying to over direct people. Hats off to current management team.
by Buster Mcbreen on Let me preface my review by saying I am a huge Top Chef geek and I made the reservation at Woodfire as a gift to myself for my 40th birthday. We arrived a few minutes late for a 7 pm reservation and were seated immediately in the main floor dining room at a table, much to my delight, about 10 feet from the tiny kitchen within the dining room that has the open wood-fired oven that I assume the restaurant is named for. I geekily informed the hostess that I was a huge Top Chef fan and that it was my birthday and could I meet Kevin. She graciously smiled and kindly answered that since it was right smack in the middle of service that we could stop and say hi to him on the way out, but that he would not be able to come out and say Hi. Our main waiter was kind and attentive, explaining the way the restaurant works, changing its menu daily according to what is available locally, in-season, and sustainable. I am a big hippie, so I loved this too. He encouraged the three-course or five-course tasting menus ($42 and $65 per person, respectively) as a great way to try a number of menu offerings. CAVEAT: If you get the five course tasting menu EVERYONE at the table has to get the same thing. I also opted for the accompanying wine-tasting to go with my meal, but my husband did not. We ordered cocktails. I had a Peach Blossom - square one organic vodka. elderflower syrup. peach http://bitters.fresh lime juice. topped with soda. Delightful. My husband has a very good square one extra-dirty martini. Almost immediately after ordering the five-course tasting menu, my first wine taste arrived, followed within moments by the Amuse - a bite-sized salad of picked red ace beets and anson mills faro with a lemon vinegar and olive oil dressing topped with micro parsley. Very cute and tasty. This is slow food, so some nice conversation passed before the next course, which was accompanied for me by N/V De Venoge Champagne. It was crispy fried shrimp over a shrimp salad with a soft egg aoli on a crisp piece of toast. The toast was a bit hard, but it was so damned delicious I didn't care. Course two was a roasted diver scallop with glazed butter beans, fennel pollen and white lamb jus. This was paired with a 2008 Pinot Blanc from Albert Mann. I love scallops. My husband does not. He loved this. The next dish was a "taste," a shot glass of chilled fennel soup with pickled watermelon. I liked the crisp snap of the watermelon, but the texture of the soup was a bit gummy. This being said, even not liking the soup, its pairing with the 2008 Tablas Creek Vineyard Rose was impeccable. I have always heard people go on and on about how wine brings out certain flavors in food, but I never experienced it before taking a sip of that wine and having the flavor of the fennel literally explode on my tongue. I made my husband try it, I was so floored. Fourth course was glazed local qualil with rome apple and local turnip puree, roasted apples and turnips and apple agrodolce paired with 2006 Domaine Chandon Pinot Noir. Hard not to lick the dish. Main course was a slow-roasted and smoke pork belly with oven roasted brussels sprouts bacon and sweet mustard. I have to admit I was dying to try pork belly. I was a bit put off by the fattiness, but it tasted so good ... My husband, who doesn't like pork or fatty meat loved it. (He does love bacon tho and this had the flavor of bacon in the meltiness of the pork belly.) He also hates Brussels sprouts and cleaned his plate of them. I love Brussels sprouts and these were perfect, crisp-tender and studded with chewy bits of bacon meat. By now I could not even finish my glass of Pinot from the last course or the 2007 Old Vines Garnacha Atteca that came with the pork belly as I was feeling very tipsy. Dessert came out accompanied by a tiny glass of 2002 de Lorimier Lace LAte Harvest Sauvignon Blanc. I had a dish Top Chefies will recognize - banana fritters with milk chocolate mousse, banana cream, salted caramel and CANDIED BACON. I will say it again CANDIED BACON. I am not even a banana fan and together we practically wiped the plate clean. (and they put a candle in it for my birthday, cute!) My husband got deconstructed key lime pie with frozen lime mousse, a gingersnap cookie, lime gelee, toasted meringue and lemon verbena anglaise. I also shared mine with him. I made him taste the CANDIED BACON. Can I say that you cannot write that without all caps? At the conclusion of our meal, our very kind waiter (one of a cadre who served us, all perfect) brought me a printout of our menu, signed by the chef. On our way out, we did stop at the counter near the kitchen and Chef Kevin was very gracious, shaking our hands and chatting for a moment, thanking us for coming. I hate to gush, but this whole experience was one of the best meals of my life. I am still dreaming of CANDIED BACON...
by Purnima M. on Wandered over here en route to the Buddha Bar, and a nice little Wednesday night stopover it turned out to be. So much so that we never really left. Skipped through the line pretty quickly too. Really liked the crowd in here - diverse and ready to dance, music was fabulous, and the space small enough to feel cozy but not cramped. The cushy seats along the wall made for a great place to put out feet up between sessions as well. Drinks and cover on the pricey side, and the dance floor is a bit of a meat market, but great fun overall.
