Dish on Market Louisville

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2013-03-15T22:27:54Z

Great Burger

It’s consistently one of the most contentious food topics across the nation. Who makes the best burger? In New York City alone, the classics—Peter Luger, Corner Bistro, P. J. Clarke’s—must defend their meat cred from sizzling newcomers like Black Iron, Back Forty, Five Napkin Burger, and Shake Shack.

In the final analysis, the beauty of a burger depends on personal preference for patty size, toppings, and sides, but Travel & Leisure still scoured the 50 states for their list of the top 10 ways to serve beef in a bun. Doing their two-fisted (and multiple-napkin) diligence, they ordered their burgers loud-and-proud in greasy-spoon diners, late-night taverns, hip downtown joints, indie chains, and even a few haute cuisine temples where the homegrown chefs know their Wagyu from their Black Angus and occasionally add foie gras or short ribs to the meaty mix.

They claimed to be flexible: regional toppings like chile con carne, fried eggs, and artisanal bacon are just fine with them, though a plain, good old-fashioned cheeseburger also appeals to their appetites. Of course, a champion burger also deserves heroic sides. Golden-brown fries always hit the spot, but they also enjoyed the sizable pickles, grits, and even scrapple that showed up on their plates.

Tradition must be taken into account, even if the tradition in question might taste strange to outsiders. At Dyer’s Burger, a Memphis institution since 1912, the all-beef patties are dunked in a cast-iron skillet of boiling hot vegetable oil. Out in Hawaii, Oahu’s Kua’Aina Sandwich Shop has been offering enormous charbroiled burgers topped with slices of fresh, island-grown avocado or pineapple for the past 25 years.

When it comes to the Big Apple, the burger battle becomes more contentious. It also becomes more difficult to pick a clear winner, which is why they chose two. The no-fuss, no-attitude Black Iron Burger Shop’s house special is a delectable version involving two patties topped with grilled onions and horseradish cheddar. And our other pick? Well, as tough as it is to spurn restaurants with a proud hamburger history, this one is also a newcomer to Gotham’s burger circuit.

Here is Travel + Leisure’s highly opinionated, highly subjective, and high-calorie take on where to find the best burger in America:

http://www.travelandleisure.com/slideshows/americas-best-burgers

Of course Dish on Market still believes that they have one of the best burgers in Louisville, if not the United States. Don’t believe us? check us out and tell us!!! we dare you!

Best Burger

2013-05-13T21:31:41Z

What Makes Dish Burger the Best Burger in Louisville?

Reason 1 why Dish was voted Best burger: the bun

The bun is sized relative to the patty and ingredients. Too much bun is uncalled for and a sign that the ingredients and patty cannot be trusted to stand alone. The Bun is soft and for some is described as phenomenal. While not the bun by itself, the bun is a reason why Dish was voted Best Burger in Louisville

Reason 2 why Dish was voted Best burger: the patty

The patty is obviously the most essential part. Dish on Market’s patty does not fails to impress. We don’t care if the bun is deep fried in truffle oil and served with gold shavings, it will fail. FYI there is not gold in the Burger at Dish on Market
THE PATTY AT DISH ON MARKET IS 100% BEEF

Reason 3 why Dish was voted Best burger: the ingredients

The regs: Lettuce, tomato, onions (sometimes red) and PICKLES. Yes Dish offers pickles. A pickle-less burger is a crime.

Reason 4 why Dish was voted Best burger: the sauce

Sauce on a burger is not essential but sometimes a welcome compliment. Creativity here, is also essential, but at Dish the ingredients work with the rest of the construction.

Reason 5 why Dish was voted Best burger: Cheese

The more selection the better. Dish does not add fake cheese on burgers.

Reason 6 why Dish was voted Best burger: add ons

At Dish on Market they offer ad ons. Onions, bacon, a variety of cheese, even anchovies wrapped in snake skin. This last bit is a lie!

Reason 7 why Dish was voted Best burger: the burger juice

the burger juice is the STUFF that drips off the burger, your hand and face. It is the culmination of everything that our burger has become. The sauces, the meat, the ingredient and the cheese – all of that mixed into one incredible juice. I have only one thing to say about that. At Dish I want to bottle it and sell it on eBay.

I reserve the right to change this definition at any time. Suggestions are only sorta welcome.

Louisville Burgers

2013-02-19T22:28:26Z

Burgers

Beef mince,
ground beef,
hamburger meat (in North America),
hamburg (in
or minced meat (elsewhere)

is a minced meat food, made of , finely chopped by a .

In Louisville Burgers are simply referred to as “Burgers”

It is used in many recipes including hamburgers and cottage pie. In some parts of the world a meat mincer is sometimes called a grinder, although grinding is a process of crushing or abrasion, whilst mincing is a process of chopping – which is what a meat mincer does.

Light up Louisville

2012-11-27T02:17:51Z

It was our first experience at Light up Louisville-4th street style. From my previous experiences of Light up Louisville being on Jefferson Square (by the court house), I was a little concerned that the more narrow Fourth Street may lead to over crowding and ultimately less opportunity for the kids and the like to view the parade and the finale (Santa throwing the light switch). My concerns of the new becoming the less intimate norm were foiled from the beginning While the street was more narrow, the length of action was much more than in the past. My little 2 year old boy, Sawyer Grissom, was able to get a front row seat, just as many other kids had found. We walked up just minutes after the parade had begun. As we walked up and found our front row spot as many other kiddos had done, we were first adorned by the army trucks and tanks. In the one specific WWII tank we could see the bobbing head of a guy/or girl who was working up a sweat cranking something that was unassumingly working the turret. The two actions were in conjunction of each other so I assume that’s what was going on. I, and now my little boy, love tanks.

Exec Chef Erik and Super-server Liza were also in attendance with us and they had brought some of their little ones as well. They were more excited to see the Mustang Gang and the Corvette Corral. I enjoy Corvettes over Mustangs but that’s just me. Soon after the muscle cars I had a good laugh at the muscle go-carts adorned with larger, and older men..Shriner’s of coarse. At this time we were all getting cold but still having a great time. It was extremely nice to take just a few step to the restaurant, Dish on Market, to grab bourbons togo and hot chocolates for heat. The parade ended with other assortments of vehicles, an awesome drill exercise by the recreation union soldiers, fire trucks, marching bands, and ultimately the big man him self…the saint of the holidays…the cranberry of the heavens..Ole Saint Nick who brought cheers from young to old, hipster to librarians, bartenders to jockeys, and alike. While the kiddos were building new memories, my wife and I were bringing up our own memories of “seeing” ole Saint Nick on the local news radar on Christmas Eve’s when we were kids and wondering when he was going to make it to our neighborhood. Once the lights were turned on I knew that Louisville had improved upon the Light up Louisville ceremonies. It was no longer the intimate town square event that I remember as a kid, the old light up Louisville tradition was usually reserved for the “rubbing shoulders and shaking hands type”, it was now “open to the public”, for all who love Christmas Young and old, rich and less fortunate, the sober and drunks, it had truly, and somehow, improved on the Christmas tradition that is Louisville in December. For all those who saw, and those who will see for the first time next year, this Fourth Street Christmas thing is a site to see.

The Louisville Christmas spectacle is called “40 Nights of Light” and will feature 40 different light shows, a different one each night until Christmas. There are thousands of electronically synced led lights, traditional Christmas lights, and etc all working together to offer themes and the like for each night leading up to Christmas. Can’t wait to see more…. Hope to see you all soon. Make your reservations next year to have Dish feed you and dine you for next Light up Louisville.

See y’all soon.

-Care for all, Marshall Grissom.

Proprietor; Dish on Market

Stock Market Blues

2012-11-14T00:19:15Z

Dish on Market, 434 W. Market St., has decided to have some fun with the turbulent stock market. The eatery is tying its prices to the S&P 500, a key index of major stocks.

“We hear from our customers how frustrated they are the market is taking a dip,” says co-owner Anderson Grissom. “As they’re watching it go down, at least they can have a nice dinner.”

The prime rib price is the S&P index in pennies, so for example “if the market closes, say, at 1132.75, our price for the evening would be $11.32,” explains Grissom. …

Courier Journal Review

2012-11-14T00:17:21Z

It used to be that every downtown in America was home to one or more unpretentious restaurants that could be relied on for an order of soft-poached eggs, a good burger and a bowl of soup, all prepared without flash or drama, but competently — and quickly enough that a harried downtown office worker could dash in for breakfast, head back for lunch, and always be back to the office in time for the next meeting.

We live in an era when the dining scene is increasingly separated by a great divide. On one side of the culinary chasm, there is an enormous amount of “upscale dining” — some formal, most casual, all characterized by an upfront emphasis on showcasing a chef’s personality, viewpoint and advanced culinary concepts, for which customers always pay a premium price.

On the other side, are hosts of mostly interchangeable chain restaurants that cultivate a reliable, though boring, mediocrity.

Meanwhile, the middle ground has disappeared, and those few moderately priced diners and short-order palaces that remain are taking on the beleaguered feel of an endangered species.

When the Delta Restaurant closed last spring, after a half-century of serving meals downtown, it seemed just one more step down the road to extinguishing that style of dining.

But now comes Dish on Market. Truth to tell, Dish on Market doesn’t look or act anything like a greasy spoon diner — nor does it smack of upscale ambitions (though in these early months, it’s showing signs that it may eventually grow into an excellent downtown eatery).

The expansive space hasn’t changed much under the new owners. It’s a long, narrow dining room with a handsome old bar on one side, comfortable booths on the other, a dining room off to the side and plenty of seating upstairs. There are new hardwood floors and pale green accent walls.

And the management team has upscale credentials. Owner Anderson Grissom, for instance, has worked at Asiatique, and chef Dave Nelson counts the now-closed Nios and Ferd Grisanti’s on his résumé.