Milkwood - Louisville

MilkWood was a clutch dinner destination during a busy weekend in Louisville. Only a block from the Yum Center and connected to the theatre- this needs to be your next dinner date spot. The menu is simple but doesn't skim on taste. For starters: the wings were AMAZING! For my main course: Ramen which had great homemade noodles, great brother with pork and an egg on top. The libations were unique and tasty and well-priced $8-12 for a cocktail. After dinner we met friends at their bar and enjoyed some bourbons and beers. This place is a must try in Louisville.

The lady friend and I thoroughly enjoyed MilkWood. Upon entering we decided to just have a seat at the bar. The ambiance was nice and the decor simple, yet tasteful. We were both very excited to try one of Edward Lee 's restaurants. We started off with a pair of cocktails, one of which was the their signature; the MilkWood. It 's a unique drink with notes of spice, lime and coconut. Try one. For dinner we devoured the MW Ramen, mussels and bulgogi tartare. Everything we ate was delicious. Ali said it 's the best ramen she 's ever had. I enjoyed the mussels more than she did, but she enjoyed the tartare more than I. Overall, I recommend eating at the bar, sharing plates and trying as much as you can. Looking forward to our next visit.

Having dined at Ed Lee's magnificent 610 Magnolia several years ago, I wanted to try several of his other restaurants during my time in Louisville. My first pick was MilkWood. As an adventurist foodie, I was curious to experience a menu consisting of Southern, Asian Fusion and Ramen cuisine. It would be fair to say the restaurant's décor, the service and the food presentation is much more casual than 610. I thought for a minute I had walked into a bar located in a basement. We tried several items on the menu that other Yelpers have praised: the Gochujang Fried Chicken, the Pork Shoulder and MW Ramen. For dessert the signature Togarashi Cheesecake. All are worthy of consideration. As much as I love hot chicken, the fried chicken was almost too hot. The pork shoulder was exceptionally tender, but I found the black BBQ sauce to be overwhelming. Although we were seated quickly, we found the service during our meal to be inconsistent. Maybe my expectations were too high for this place.

My husband and I visited Louisville and when I saw this I decided to be adventurous and made a reservation. In hindsight, I wished I tried more authentic local fare (apparently, I need to try that brown open face sandwich next time I 'm in town). I came solely to try their bacon octopus since so many raved about it. Sadly, it was not on the menu! Total downer. A reservation wasn 't needed on a Sunday evening. The place was a bit barren when we arrived. With slim pickings my husband ordered the beef burger and I ordered the MK ramen. No one asked how he would want his burger. So I assume they only cook it one way. My ramen was just...ok. I mean the noodles has decent enough QQ/chewiness and I liked the pork. The servers were also kind enough to get me minced garlic. And I like the poached egg. I did NOT dig the Parmesan. Probably should 've read the menu better but I don 't think it works well. One of those trying to be avant garde but it was just...weird. I avoided the whole large chunk of melted cheese that formed in the side. In the end, it was just a whatever experience and I felt kind of bad choosing it as I felt we cheated ourselves out of trying some real Louisville cuisine.

Count me among the local fans of chef Ed Lee. And of his (currently) three Louisville restaurants, for me, this is the Goldilocks one. 610 Magnolia is a masterpiece, but its price keeps me and my middle class income away except only for the exceptional occasion. Whiskey Dry is the best thing that's happened to Fourth Street Live, a populist love letter to the city. But Milkwood is Just Right affordable and casual enough for regular visits, unique and daring enough to engage the senses and make every meal feel special. For those not in the know, Lee gained notoriety from his successes on the tv program Top Chef, and for his embracing of both southern food traditions as well as the culinary traditions of his Korean heritage. And it's not a simple matter of dropping bulgogi in a tortilla with a side of collards, or pairing fried chicken with kimchi. Every plate, every sauce is painstaking. And service is consistently as professional as it gets. Go here, food lovers, and rejoice.