University of Louisville Magazine

FAL 2016

The University of Louisville Alumni Magazine: for alumni, faculty, staff, students and anyone that is a UofL Cardinal fan.

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F A L L 2 0 1 6 U O F L M A G A Z I N E | 4 9 T he University of Louisville recently unveiled several enhancements to the newly purchased UofL Golf Club — including a state-of- the-art golf course, 22-acre practice facility and junior Olympic- sized swimming pool — but the improvements aren't limited to athletics. An inviting new restaurant provides an elegant yet family-friendly experience for every occasion, whether it's dinner, cocktails, a casual lunch or weekend brunch. The Louisville area prides itself on unique restaurants that showcase our region's highest quality meats and produce, and the ULGC Restaurant is no exception. Chef Robert Stretch partners with Kentucky Proud — a program that helps promote Kentucky food and agriculture — for the majority of produce on the menu. "We have a casual menu," said Stretch. "We're very family-oriented. We want people to come in, have a good time and be able to relax and enjoy a good meal while they're here." Stretch has fashioned an inspired menu with wide appeal. Appetizers include a variety of savory snacks, such as fried pickles, clubhouse nachos, mini Bavarian pretzels and Cardinal Wings (jumbo chicken wings). Lunch offerings range from classic clubhouse fare like BLTs and burgers, to more traditional bistro offerings like French dip, caprese and blackened mahi mahi sandwiches. Among the most popular dinner entrees are West 6 Braised Short Ribs (prepared using Lexington, Kentucky-based West Sixth IPA beer) and Apple Glazed Pork Chops topped with Bourbon Fuji Apples. Dinner sides include salads and seasonal vegetables as well as Southern favorites with a local twist, such as the Smoked Gouda Weisenberger Grits (from Weisenberger Mills in Midway, Kentucky). Guests 12 and under can order from a kid- pleasing menu of chicken fi ngers, grilled cheese, hot dogs and burgers. The restaurant also offers an extensive Sunday brunch menu that features assorted fruits and muffi ns along with scrambled eggs, sausage, bacon, fried chicken and seasoned crispy potatoes. This weekend decadence is topped off with waffl e and omelet bars where guests can order their morning favorites just the way they like. Patrons are invited to sit in the restaurant or in the newly added patio dining area, which features a scenic view of the golf course. The ULGC restaurant includes a full-service bar and is open to ULGC members as well as the general public and groups. For more information, or to schedule a tour, call 502.852.7055. U O F L G O L F C O U R S E

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