Table Of Content
With spicy remoulade, chipotle cocktail, shredded lettuce and tomatoes. Sautéed peppers, onions, mushrooms, and fresh spinach topped with melted muenster cheese. Served with a house-made biscuit and hash browns. Although he’s always been enamored of the location, Varanese’s concept for the River House has morphed over the years.
FRIED GREEN TOMATO AND BIBB LETTUCE
The designers used reclaimed wood from the Germantown Lofts to build the frame of a house, roof included, in the center of the dining area. There is a 20-foot tall by 40-foot wide water wall, and a floor-to-ceiling glass wall overlooking the back courtyard and river. The restaurant also has retractable windows to open the dining space to the river.
OYSTERS ON THE HALF SHELL
Many of his original ideas went into his Frankfort Avenue location and he didn’t want to duplicate what he already had. The River Road building had 16,000 square feet on the first floor and an additional 11,000 square feet upstairs. Initially, Varanese had considered opening his seafood restaurant and leasing out the other parts of the building to help cover his mortgage payments. However, he found that he couldn’t bring himself to share his beloved riverfront property.
SMOKED CHICKEN AND CORN CHOWDER
Varanese had long thought that Louisville underutilized its riverfront dining. He immediately had visions of an upscale seafood restaurant. Chef John's creation with balsamic-glazed fingerling potatoes. Served over tasso ham and cheddar grits, southern succotash and finished with a smoky corn butter sauce. Tossed in green chile cream sauce with roasted corn, concasse tomatoes and pea tendrils.
BUTTERNUT SQUASH AND GOAT CHEESE GRATIN
He got his start in the culinary business at a little mom-and-pop restaurant in his native Cleveland. By the time he was 16 he felt he could run the kitchen better than the adults around him. His next stop was Johnson & Wales University, when it was in Charleston, South Carolina, where he obtained a BA in food service management and AS in culinary arts. During his tenure in culinary school, Varanese worked as kitchen manager for Magnolias, an upscale Southern restaurant in Charleston. Future plans include an upstairs banquet area, accessible perhaps with an elevator, that will seat up to 350 guests.
Steak, caramelized onions, mushrooms, and muenster cheese. C.O.D stands for “Catch of the Day” and describes our restaurant’s dedication to serving only the freshest and highest quality ingredients available on the market. Seafood is the focus at C.O.D, but everything else―from the microgreens to pork belly―is also presented at the peak of freshness. The desserts include a peach and sweet potato biscuit cobbler with blackberry Bourbon sauce. There is also a chocolate-peanut butter lava cake that comes with vanilla bean ice cream and a tasty pecan praline pie with chocolate and caramel sauce. For guests who like their desserts a little simpler there is ice cream and sorbet, though with some unusual flavors like sweet corn, caramel sea salt, brown sugar and banana.
John Varanese's River House Restaurant and Raw bar has room to improve Review - Courier Journal
John Varanese's River House Restaurant and Raw bar has room to improve Review.
Posted: Wed, 22 Jun 2016 07:00:00 GMT [source]
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Grouper cheeks, house-made French fries and creamy toasted mustard seed slaw served with spicy remoulade sauce. Topped with melted house-made boursin cheese, onion straws and roasted garlic aioli served on a brioche bun. Lobster, jumbo shrimp, oysters on the half shell, colossal lump crab and mussels. Hands down better then EMC restaurant if you have ever been, both look similar along with the menu but COD's food quality tasted much better. The staff was excellent and made it fun for us while we were dining on the Balcony 2nd level.
GRANNY SMITH APPLE SALAD
Dejected, but not defeated, Varanese accepted a job as executive chef at the Cardinal Club while he searched for the perfect situation for his restaurant. In 2007, he opened his eponymous restaurant Varanese on Frankfort Avenue at the site of the old Red Lounge at 2106 Frankfort Ave. But he still hadn’t gotten that empty storage facility on River Road out of his system. In 2011, after four and a half years of success at Varanese, the young chef decided to make a play for his first love. But even with the reputation he had established by then, it was still a struggle to finance the $4 million project.
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Best uni pasta, you'll ever eat it in Los Angeles, we also ordered the 12 dozen house oysters, sushi, and garlic string beans, all were super delicious. We ordered it yesterday for my birthday and loved it so much we are ordering again tonight. Yesterday we had the lobster sushi roll, shrimp fried rice, spicy tuna on crispy rice , Brussels sprouts , crab salad , calamari and garlic chicken. Tossed in chipotle vinaigrette and topped with charred tomatoes, heirloom carrots, cucumbers and fried onion straws. King crab leg, colossal crab, East and West coast oysters, jumbo shrimp, peel & eat shrimp, and mussels. With lemon, capers and dill served with baby greens and extra virgin olive oil.
When Varanese married his wife, Jeanne, a local nurse, in 2013, she knew what she was getting into. Must be purchased in quantities of 2, and of the same type of oyster. This room is the perfect place for social distance for small family gatherings or friend groups.And right now the view is absolutely amazing! Seats up to 12 people, minimum spend $1200 including food and alcohol.
With bleu cheese, toasted pumpkin seeds, grapes and zesty greens tossed with pecan-vanilla bean vinaigrette. With avocado pure, tomato, aioli and pickled red onion. Owner and executive chef Marcus Kwan’s journey to the kitchen began at a young age. While his father and mother toiled as rice farmers in their small Cantonese village, a 7-year-old Marcus cooked simple meals for himself out of necessity. A favorite of his at that tender age was pan-fried fish (much like C.O.D’s pan-fried sea bream).
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