Giant Crab Cake
A giant crab cake is made with classic ingredients served in a hot cast iron skillet and a fabulous roasted red pepper aioli!
Roasted Red Pepper Aioli
Crab cakes require a little something and roasted red peppers with garlic, mayonnaise and lemon juice make the perfect aioli.
Decade – Louisville
Decade – Louisville allows Chef Andy and Matt to control their own destiny now with friendly, attentive service and more delicious food!
Smoked Maple Bacon
Fat-washed 100 proof rye bourbon, maple syrup and orange with cherry smoke make this old fashioned very special!
911 Noodles
911 noodles are as fiery hot as a five alarm fire, unless you don’t want them that way. Customize this quick and easy meal to suit yourself.
Chili Crisp
Chili Crisp is an essential component of 911 noodles and many other dishes that need a little fire for your belly!
Guy Savoy-Las Vegas
Guy Savoy-Las Vegas is what you envision as French fine dining. Beautiful surroundings, excellent service and classic French dishes.
Indigo Blue
The beautiful color of Indigo Blue is only surpassed by its delicious, smooth, silky flavor with gin, elderflower and blue pea blossom tea.
Broccoli Cheese Soup
Broccoli cheese soup is a divine comfort food with a backbone of broccoli but the soul of the soup is aged cheddar.
La Royal – Cambridge MA
Lunch at La Royal-Cambridge MA fits in with it’s neighbors M.I.T. and Harvard, offering higher education about Peruvian and Chifa cuisine.
Snail Porridge
Snail porridge is a delicious and novel way to enjoy escargot, inspired by Heston Blumenthal and the team at The Fat Duck.
Rotisserie Chicken Stock
Rotisserie chicken stock has the flavor of all the usual suspects, and that deep delicious flavor of slow roasted chicken!