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Three restaurants you must try in Owensboro, Ky.

OWENSBORO, Ky. – Beautiful fall weather means it’s a great time to take a short drive to a nearby town, take a walk downtown, maybe explore parks or trails . Owensboro is just down the road and with Smothers Park and a great view of the river this is a great stopover.

It’s hard to miss one of the classic barbecue restaurants or the famous bistro in Owensboro, but we’ve been hearing about three relatively new places for a while now and wanted to see what they were all about; so, if you haven’t tried them yet, we’d love to introduce you to The Brew Bridge, City Walk, and Niko’s Bakery and Café.

The Brew Bridge is Owensboro’s first brewery. It is owned by Davjd Hayes, William Gomez and Max Garvin and has been around for just over a year.

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“It’s really exciting,” said Hayes. “We tried to get off the ground for about four years without much luck because Kentucky is pretty tough on alcohol-based businesses, but we finally figured it out. It’s a lifelong passion. Breweries are great indicators of community success, it’s not just another bar.

A grilled chicken cobb salad and Specter Mild English ale on the Brew Bridge terrace on Wednesday, September 30, 2021.

The Brew Bridge offers nine of their own brews on tap – currently looking for Specter Infused English Mild Ale, a Harvest Moon Belgian Wit, and a range of homemade seltzer, among others, but a total of almost 25 taps seems almost endless. with everything from Ichabod Pumpkin and Yam beer from New Holland to Ichiban pale lager from Kirin brewery in Japan.

On the menu you will find all kinds of fun pub food. Starters include homemade beer cheese with pretzels or tortilla chips, crispy stickers of fried veggie jars, and a huge quesadilla big enough to feed the whole table.

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Light eaters will enjoy a grilled chicken on the cob or a Caesar salad, and a variety of sandwiches and burgers can be classic or creative.

David Hayes of The Brew Bridge pulls a beer on Wednesday, September 30, 2021.

The Brew Bridge has a full bar, is family-friendly, and even has a kids’ menu.

Site: Brew Bridge is at 800 W. Second St., Owensboro, Ky.

Telephone: 270-215-7742

Hours: Tuesday – Thursday 3 pm-10pm; Friday – Saturday 11 am-11.59pm; Sunday 11 am-8pm; closed on Mondays.

Chef Anthony Tong is a veteran of Owensboro restaurants, dating back to the famous Gabe’s Tower Inn in the 1970s. City Walk of Owensboro, which opened four years ago, is his latest business. Chef Tong runs the kitchen, while his sons Travis and Trevor Tong are the official owners.

Chef Anthony's meatloaf and delicious green beans on the lunch menu at the City Walk of Owensboro on Wednesday, September 30, 2021.

Travis and Trevor also refurnished the building with a rustic wood and exposed brick interior and wall paintings.

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City Walk can be as sophisticated or heartwarming as you want it to be. Stop at lunch for a hearty dish like a warm Kentucky brown or pasta with Cajun chicken and shrimp; or stick with fried chicken or catfish. The flatbreads can be a starter or to share, and the sandwiches include the Philly steak and barbecue pork, among others.

At dinner time, higher fare takes center stage, with hand-cut steaks from Blackhawk and Creekstone Farms in Kentucky.

Start your meal with crab cakes, sautéed scallops or butterfly shrimp in a Sriracha Bourbon sauce. Other entrees include Maple Glazed Salmon, 12 oz Smoked Pork Chop, and Chicken Cord Bleu… but you can always warm up with a plate of fried chicken, meatloaf, or a burger.

The City Walk Restaurant is located on Allen St. in downtown Owensboro, Ky.

We have to recommend the green beans to accompany anything you order – we ate this with our meatloaf at lunch and they were exceptional, with a rich and unusual seasoning that Chef Anthony keeps a secret but we guarantee you will. love.

City Walk has a full bar with Bourbon, and customers can create their own Bourbon flight.

Site: City Walk of Owensboro is located at 222 Allen St. in Owensboro, Ky.

Telephone: 270-478-4958

Hours: Tuesday – Thursday 11 am-9pm; Friday – Saturday 11 am-10pm; Closed on sunday and monday.

This European-style pastry cafe was opened in February 2019 by the Nousiadis family, owners of Niko’s Italian Restaurant, a staple in Owensboro. It has since been purchased by Chef Matt and Jessica Weafer in early 2020, but the European touch and exquisite baking quality has remained the same.

When you walk into the business, you are immediately confronted with two pastry crates full of decadent goodies such as croissants, handmade danishes, scones, ‘cruffins’ and sweet rolls. Trays of huge cookies line the counter.

Customers are greeted with crates full of desserts and pastries when they enter Niko's Bakery & Cafe on Wednesday, September 30, 2021.

Behind that is a wall of bread, made with wild sourdough and daily ciabatta and a rotating range of brioche, ancient grains, baguettes, and flavored bread, among others.

Niko’s Bakery and Café is open daily for breakfast, lunch and dinner.

For breakfast, homemade croissants and breads become the backing for sandwiches like the Florentine Egguf, which includes eggs, spinach, local ham, provolone and sourdough aioli.

More continental-inspired sandwiches include porchetta, pork rubbed in grated fennel and served on ciabatta with pesto aioli, feta cheese, pickled peppers and mixed greens. Even the grilled cheese sandwich is something special, with provolone and white cheddar on Buckwheat Village sourdough bread with aioli. If you’re in the mood for soup, grab one of the flavors of the day like andouille and barley on Wednesday or gazpacho on Friday.

European-style Amoretti cookies at Niko's Bakery & Cafe on Wednesday, September 30, 2021.

For dinner, enjoy a shepherd’s pie, chicken and mushroom cannelloni and more.

Finally, leave enough room for the baklava, tiramisu, chocolate mousse or another homemade dessert.

Site: Niko’s Bakery & Café is located at 601 Emory Drive, Owensboro, Ky.

Telephone: 270-478-4441

Hours: Monday to Friday from 7 a.m. to 6 p.m. Saturday 7 am-2pm; close on Sunday.

Contact Aimee Blume at [email protected]


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Richard Dement

The author Richard Dement