“Take a step away from the city and treat yourself to breakfast or lunch in a lush, quaint whistle stop-stop setting on a warm spring day. . .The place is the Anchorage Cafe. . .”
“The Anchorage Cafe had been on my radar screen for months — ever since last winter when former Courier-Journal food editor Sarah Fritschner (now editor of Edible Louisville magazine) sent me a wildly enthusiastic note claiming that chef Andy Myers was concocting — of all things — the best chicken salad in the world. . .”
“Something from here and a bit from there falls nicely into place at the Anchorage Cafe. This upscale – or is it traditional? – coffee shop lies in the heart of “downtown” Anchorage. . .”
Executive Chef, Andy Myers, shares his secrets for preparing asparagus salad, rabbit pot pie, and flatbread.
“Like a slice of Europe delivered to Kentucky, the Anchorage Cafe takes a rustic approach to menu-making. . .”
“Locavore Lore: Zagat says farm-to-table is over. . .Anchorage Café responds with mouth-watering ‘false’”