Restaurant recipes

Recipes from Louisville restaurants Doc Crow’s, Portage House and SuperChefs

We are just days away from May 22, when restaurants in Kentucky will be allowed to reopen dining rooms at 33% capacity. But not everyone will open their doors.

When Governor Andy Beshear ordered all restaurants and bars in Kentucky to close their dining rooms on March 16, take-out and delivery became the only option to attract business for local restaurants. While many quickly changed their business models to stay afloat, not all restaurants were able to do so.

We’ve tracked over 50 local restaurants in Louisville that are temporarily closed during the coronavirus pandemic. You can support them by buying gift cards directly from a restaurant or from Gannett’s local support website, which can help businesses earn money now and provide you with a great meal to look forward to once the pandemic passes. .

You can still have a “taste” of some of your favorite restaurants with these three appetizer recipes we’ve collected over the years. Give them a try until you can get the real thing when these places reopen on May 22 or later.

Do you know of any other restaurants that are temporarily closed? Email Dahlia Ghabour, food and restaurant journalist, at

Doc Crow’s: Smok’n wings white sauce

127 W Main St., 502-587-1626, For 4 people

(Note: Doc Crow’s is now open for curbside transport and plans to open its dining rooms at 33% capacity on May 22).

Southern white sauce smok 'n wings at Doc Crow's Southern Smokehouse on Main Street in downtown Louisville.
  • 3 ½ pounds chicken wings
  • 2 cups mayonnaise
  • ½ cup apple cider vinegar
  • 2 tablespoons sambal chili sauce
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon of celery seeds
  • ½ teaspoon crushed red pepper flakes
  • ½ teaspoon cayenne pepper
  • 1 teaspoon of salt
  • 1 teaspoon black pepper

Preheat the oven to 400 degrees. Place the wings in a single layer on a baking sheet. Place in the oven and bake until they reach an internal temperature of 160 degrees, about 45 minutes.

While the wings cook, in a large bowl, combine the mayonnaise, apple cider vinegar, chili sambal sauce and Worcestershire sauce. Mix well and set aside.

In another bowl, combine the celery seeds, crushed red pepper flakes, cayenne pepper, salt and black pepper. Add the dry and wet ingredients and mix until all are evenly incorporated. Store in a sealed container.

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To sauce the wings, place six to eight wings in a sealed container and shake until evenly coated. Repeat until all wings are in sauce.

Portage House: Grilled Oysters with Chipotle Butter

117 E. Riverside Dr., 812-913-4250, For two to three as a starter or one as a starter

Grilled oysters with chipolte butter, at Portage House in Jeffersonville, Ind.
  • 2 cups peeled garlic
  • Canola oil
  • 6 ounces canned chipotles in adobo sauce
  • 16 ounces butter at room temperature
  • 12 fresh oysters, preferably East Coast or Gulf Coast*
  • Rock salt
  • Lime wedges

Put the garlic in a small saucepan. Cover with rapeseed oil. Cook over low heat for about an hour, until the garlic is very tender. Filter the oil.

In a blender or food processor, purée the garlic and chipotles. Add the butter. Whisk well. Reserve at room temperature.

Shell the oysters. Place about half a tablespoon of chipotle butter on each oyster. (You will have some chipotle butter left over for another use.) Place the oysters on a grill over medium-high heat. After two to three minutes, the butter should bubble. I like to see the lip of the oyster shell start to char a bit too. Place the oysters on a bed of coarse salt. Serve with a few lime wedges.

*These types of oysters have harder shells and larger bodies that can withstand a grill.

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SuperChefs: Cornbread Waffles

1702 Bardstown Road, 502-409-8103,

Small Chicken and Waffle Appetizers by SuperChef Restaurant Owner Darnell Ferguson.
  • 3 pounds pork butt
  • 1 cup mesquite seasoning
  • ½ cup each salt, pepper and brown sugar
  • 2 cups of Dr Pepper
  • 1 glass of red wine
  • 2 cups of water
  • Your favorite cornbread recipe
  • 1 cup brown sugar
  • ½ cup vinegar
  • ½ cup mayonnaise
  • 1 bag of vegetable salad
  • 2 cups sweet chili sauce
  • 2 cups barbecue sauce
  • Sweet and spicy pickles for garnish

Season the pork with the mesquite, salt, pepper and brown sugar. Brown in an extremely hot skillet. Add Dr. Pepper, wine and water. Bake at 250 degrees, covered, for eight hours.

Place cornbread mixture in waffle iron. Cut with a cookie cutter to the desired dimensions.

In a bowl, combine brown sugar, vinegar and mayonnaise. Add coleslaw vegetables, chili sauce and barbecue sauce.

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Place pork mixture on a cornbread waffle. Top with pork, then coleslaw mixture, then another waffle. Place a sweet and spicy pickle on each sandwich.

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