Here's what to order at Varanese restaurant for date night, including the turducken

Dining out is one of my favorite hobbies, and my fiance William — who rarely went out for dinner before meeting me — is now happy to explore various restaurants around town. When we visited Varanese for the first time, we were both extremely pleased with our dinner. He even commented how he now appreciates going out for a good meal.

I recently caught up with chef and owner John Varanese, who also owns River House Restaurant and Raw Bar, who talked to me about the restaurant’s history, upcoming specials, and common date-night orders — which William and I unknowingly made. Here’s everything I learned.

The Varanese building wasn't always a restaurant

“When I was on my journey to finally open my own restaurant,” Varanese told The Courier Journal, “I actually found the River House property first, in 2001.”

Several years later, he discovered the Frankfort Avenue spot — a former gas station that became Varanese in August 2007.

“It kind of stumped me at first, because it wasn’t large enough to be profitable,” he said. However, an architect suggested expanding the space by adding an all-season patio, which increased the square footage enough to make the building work. During renovation, much of the structure's historic look and charm were maintained, which sometimes leaves guests making incorrect assumptions about its past.

“A lot of people think it (was) a car dealership, with the glass front and whatnot,” Varanese said with a laugh, adding that the former gas station’s original garage doors are still part of the framework. “It’s (been through) at least three renovations since we’ve been open, and (we’re) always improving upon it.”

Order the Cream Cheese Grits and Fried Calamari at Varanese

The first entree I tried at Varanese was the Bourbon Barrel Smoked Pork Chop, a spice-rubbed, Bourbon Barrel-smoked, boneless pork chop that’s topped with an apple-bacon chutney and served with gratin potato.

My fiance ordered the Caramelized Orange Bourbon Salmon, which is grilled and topped with a caramelized mandarin orange bourbon sauce, then served over cream cheese grits. We didn’t know it at the time, but our order mirrored that of many couples before us.

“Those two are ordered in pairs often,” Varanese exclaimed, adding that the cream cheese grits is a popular side, and the fried calamari is an oft-ordered appetizer.

When it comes to entrees, another favorite is the beef tips and tortellini. The sautéed tips and tortellini are tossed in a rich Gorgonzola cream sauce, then served with baby spinach, grape tomatoes, and toasted pine nuts, and topped with crispy prosciutto.

Check out the daily Varanese specials online (including turducken)

Varanese added that the aforementioned offerings are part of the regular menu, which is available for dinner six days a week. But to keep things new and exciting for restaurant regulars, there is a selection of specials posted online every day.

“I always have half a dozen different specials that we’re offering,” he said. “(It keeps) things seasonal, and adventurous, and creative.”

The limited-time items include both starters and entrees and have included everything from foie gras pate and baked beef tenderloin meatballs to pan-seared Hawaiian butterfish and turducken.

This turkey, duck, and chicken blend, Varanese said, is unique to his restaurant.

“It’s just something of a tradition,” he explained. “It’s something (that) nobody else really does in town. (People don’t usually) see turducken on menus or have even heard of it.”

Popular wine dinners are held in January and February

Six-course wine-pairing dinners are held monthly. Every January, the meal features pairings from Grgich Hills Estate. “It’s so popular, we actually (offer it for) two nights,” Varanese said.

The wine dinner in February is dubbed “Old World, New World,” and includes smaller pours of 12 different wines. Like the crowd-favorite January wine dinner, this one will also likely be offered for two nights as well.

“In the summertime, we do an heirloom tomato (dinner),” Varanese said. “It’s derived around the food, (whereas) most of our (special) dinners are derived around the spirits. … We work with the wineries so well, they help us with the product (so) we’re able to offer super high-end wine at an affordable price.”

Bourbon dinners are also offered but sell out quick

For those who prefer whiskey over vino, there are also bourbon dinners available most months.

This month, that four-course meal features three cocktails, a flight with three kinds of bourbon, and a presentation by guest speaker Dan McKee, a master distiller.

The courses include bourbon-bacon glazed gulf shrimp, Kentucky bourbon French onion soup, bourbon barrel smoked prime rib, and bourbon pecan pie with bourbon and salted caramel mousse.

Both the wine and bourbon dinners allow guests to try something new, sampling both food and drink that they might not have ordered otherwise.

“It broadens people’s horizons,” Varanese said. “Attending those events (helps) expand their culinary adventures and palates.”

At press time, the original January Michter’s four-course bourbon dinner was sold out, and a second date had been added. Call the restaurant or visit the website for current availability and information on upcoming special events.

Know a restaurant that would make a great feature? Email writer Lennie Omalza at aloha@lennieomalza.com or Lifestyle Editor Kathryn Gregory at kgregory@gannett.com.

Varanese

WHAT: This is a quaint neighborhood restaurant that serves New American cuisine.

WHERE: 2106 Frankfort Ave.

SERVICES: Indoor dining, outdoor seating, and carryout; 5-10 p.m. Sunday through Thursday; 5-11 p.m. Friday and Saturday.

CONTACT: varanese.com, 502-899-9904

This article originally appeared on Louisville Courier Journal: What to order at Varanese in Louisville, date night restaurant