We found Jack Fry’s on Tripadvisor and also checked Urbanspoon. It’s considered the top in Louisville. It opened in 1933 and the current owner is the third. We stopped by for lunch at 11 a.m. on a weekday when it opened and it was packed by noon. It’s a restaurant that has a huge, diverse local following.
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| The Sportman's Dining Room |
The interior is somewhat dark with many framed photos on the walls and a number of awards that are discreetly placed high above eye level. It feels like a club from sometime in the 1930s to 1950s period and there is an air of time worn chic about the place (one booth had a taped seat). However, the maitre d’ and servers are friendly, polite, and elegant in their whites. The servers refill beverages before a diner even realizes the levels have decreased.
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| Carrot Soup |
The food is extraordinary. Neil and I followed our server’s suggestions for the entire meal and we were highly satisfied. Neil had a cup of the Soup of the Day, which was a carrot purée with crabmeat throughout, topped with a little honey. There had to have been a roux base because it was smooth and creamy without any bits of carrot in it. There were sweet and garlic notes that rendered it both clean and simultaneously smoky. Okay, I’ve made it sound like some type of wine and it
was that good.
was that good.
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| Warm Brie Salad |
I had the smaller Warm Brie Salad that consisted of Bibb lettuce with melted Brie, toasted almonds, and dressed lightly with basil vinaigrette. It’s the best use I’ve ever seen of Bibb lettuce and I’d certainly try it at home.
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| Boneless Short Ribs |
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| Bouillabasse |
For the entrées, Neil had the Boneless Short Ribs. It was a meltingly moist piece of meat that came with a piping hot potato and parmesan soufflé and caramelized Brussels sprouts. I think the sprouts were simmered first and then sautéed while the potatoes were practically silken. I had the Bouillabasse aka the Don Craig XXII. It was a traditional French broth in flavoring, but again it was a roux base and not over-spiced the way it can be in New Orleans. The fish consisted of salmon, seabass, tuna, and mussels. There were potatoes and leeks, though these were kept to a minimum. The grilled baguette slices and rouille sauce were an excellent addition. Our server said it was the best version in Louisville and I fully believe him.
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| Mixed Berry Cobbler |
All of the desserts sounded delicious. There is a pastry chef, which may account for the number of selections. We chose the Cobbler of the Day, which was mixed fruit topped with homemade ice cream. It came in a small soufflé dish. Neither of us could have eaten it by ourselves. Portion sizes are generous and this is a very fairly priced restaurant. We’ll certainly visit Jack Fry’s on our next visit to Louisville.
Was that Uncle Frisky's picture on the wall with Jack Fry?
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