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Hello my Divanettes and Divanados, it is I, your Dining Diva, back to tell you about my adventures of last weekend.
If you fall within MY demographic (and gentlemen, for a woman that means either over or under 18), I think you might like this one.
If you are a native Louisvillian, think back a few years to a little place in Anchorage near the railroad tracks called Willow Lake Tavern. Picture it in your mind… dirt floor, hole in the wall, neighborhood gathering place, right?
But what would happen if two seasoned restaurateurs from Florida relocated to Louisville and purchased the old country dive bar? And what if they hired a born-and-bred Louisville chef who'd cut his culinary teeth in the eclectic kitchens of the Highland's? Would the locals accept the changes? Would they be able to draw diners to the East End to give 'em a shot?
ABSOLUTELY!
I'll have to say I've driven past Selena's for months and it didn't really catch my eye. The outside architecture is much the same. But inside? OMG, the changes Chris and Alan have made are astounding. Exposed brick and wood beams with large stone fireplaces give the remodeled restaurant the charm of an old English pub.
The bar is still there, waiting for locals to “belly up” and catch a game or two on the flat screens. Anchorage itself is a beautiful location, but if you are lucky enough to sit out on the patio or by the large windows in the back of the restaurant, you'll swear you're in the middle of Central Park.
Our waiter, Zach, was at the ready to suggest favorites from the Creole/Sicilian menu. His pick? Calamari with Thai chili sauce to start.
The sweet-hot chili sauce coupled with the golden fried calamari gives a bit of the orient right here in Anchorage. I've had Calamari all across the states but Chef Dan Thompson really made this special with his melding of flavors. It was so fork lickin' good, I'm pretty sure I just found my new game food!
For his entre', my companion selected the 8 oz filet with a baked potato and Chef Dan's special squash casserole. On the side, was a heaping helping of horseradish and red pepper compound butter. that takes the oakey flavor of the filet to a whole other level.
Growing up on the coast where my dad caught our fish fresh from the Gulf Stream, any time I see a seafood special, I'm a little leery. The last time I checked, Kentucky was a land-locked state. But I took a chance on Chef Dan's parmesan encrusted Mahi Mahi with shrimp sauce. It's nearing Mardi Gras, so I chose the dirty rice and squash casserole to accompany. As I cherished each and every morsel, I couldn't help but notice these were new takes on old favorites. Sweet heat, mixed with Cajun spice, and southern flair.
Zach swore by Selena's Bread Pudding for dessert. I'm not typically a bread pudding gal. Most of the creations I've tasted seemed to think that more bourbon in the sauce is better. Don't get me wrong, I like my bourbon… just in a glass over ice. Compared to the other puddings I've had, Chef Dan's Bourbon sauce was a perfect balance of flavors and not in the least overpowering. And the portion is HUGE! Even with two people sharing we still had leftovers!bread-pudding
When all the leftovers were packaged, Chef Dan stopped at our table to “chew the fat”. I asked him what was the biggest challenge in running the kitchen at Selena's.
“Selena's has a 30-year successful reputation in Florida,” he shared. ” Keeping the balance between old and new and being respectful in the evolution can be tough, but I think we are doing it justice.”
I have to agree. Mega thumbs up to Selena's for taking a local hang out and making shine like the top of the Chrysler Building.
Whether you're looking for a spot to watch the NFL Ticket, a destination eatery for your main squeeze, or a great value Sunday Brunch with the fam, check out Selena's at Willow Lake Tavern. And don't forget to tell them Diva sent you.
Ciao Bella,
~Diva
Think your eatery is up to the Dining Diva challenge? Contact her to schedule a blog review visit at louisvillediningdiva@gmail.com or through her Facebook page.
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