LOUISVILLE MAGAZINE 8.14 43 The orange and fake wood-paneled booths (not to mention the counters) are like a time machine, but at a little after 4 a.m. on a Wednesday, one of the customers is a retiree already reading today’s paper. How long has this place been open? “Like forever,” says the guy behind the counter who’s wearing a UK T-shirt. He’s recovering from being slammed, having had “three football-player dudes” run out on a ticket. He throws eggs, bacon and hash browns (it’s that kind of place) on the griddle and pours gravy over biscuits. He refills coee mugs. Just before 6 a.m., two more workers in UK T-shirts come in to set up for the next rush. — MCA Welcome to the epicenter of the Highlands. At 3:14 on a Monday night (or Tuesday morning for you early risers) the daytime buzz is long gone. This popular neighborhood feels like a ghost town, save for Cafe 360, its lights glowing 24/7/365. Cafe 360 is one part hookah bar (it was the first one to hit the scene about 10 years ago) and one part value. With three breakfast categories on the massive menu (everything from stued French toast to classics like steak and eggs), it may be a tough decision, especially given your state of mind at this hour. Just get the breakfast burrito already. — MCA Maybe you aren’t actually breaking fast. (You had dinner, right?) But when the combination of tequila, gin and Coors Light (don’t judge) gets your stomach rumbling, an egg-and- cheese croissant works as a kind of sponge. Just don’t get so distracted playing Skee-Ball that you don’t hear them call your name through the microphone. Someone else may snatch your sandwich. — MCA 1am 1aM Back Door Bardstown Road 2am 2aM Spinelli's Pizzeria 614 Baxter Ave. and other area locations 3am 3am Cafe Bardstown Road 4am 4 aM Barbara Lee's Kitchen Brownsboro Road À la the Bagel Bites commercial: “When pizza’s on a bagel, you can eat pizza anytime.” Eggs, potatoes, bacon, ham, sausage, cheese. You can even go omelet style with toma- toes, onion and mushrooms. If that’s too much for your palate, get a slice of plain-old pepperoni and wait a couple hours. Cold pizza always counts as breakfast. — MCA Blue Dog Bakery and Cafe Front-house manager Adam Grusy uses three main ingredients to set fire to a spicy Bloody Mary: a house pepper blend, house barbecue sauce and homemade Bloody Mary mix (made with Worcestershire sauce, ketchup, tomato juice, lime, and V-8 juice). Garnished with lime, olive pickles and spicy green beans, this Bloody Mary also comes with a chaser of pale ale.2868 Frankfort Ave. El Camino Bartender Eric Windmill uses a house-made mix consisting of celery juice, guajillo salsa, pickle juice and chipotle peppers, plus lime juice and a dash of angostura bitters. On top sits a garnish of lemon, pickled carrot, jalapeño and a chicharrón pork rind. Enjoy it on the patio. 1314 Bardstown Road Against the Grain Vodka is usually a hidden flavor in a Bloody Mary, but bartender Celeste Downey pours it as a base. Finlandia vodka macerates garlic, horseradish, pepper, onion, lemon, dill and jalapeños for a little less than a week. She adds this to a smoked Bloody Mary mix and tops with a bouquet of celery curls. 401 E. Main St. The Village Anchor The Village Anchor literally adds bacon (and its own bacon-infused vodka) to its BLT Mary. A signature candied-bacon skewer with lettuce and tomato rests on the bacon-salt-rimmed glass. 11507 Park Road, Anchorage — Casey Mutchler There Will Be y Marys Th er e W ill Be y M ar ys Because sometimes you need vodka in the morning. Barbara Lee's

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LOUISVILLE MAGAZINE 8.14 43

The orange and fake wood-paneled booths (not to mention the counters) are like a time machine, but at a little after 4 a.m. on a Wednesday, one of the customers is a retiree already reading today’s paper. How long has this place been open? “Like

forever,” says the guy behind the counter who’s wearing a UK T-shirt. He’s recovering from being slammed, having had “three football-player dudes” run out on a ticket. He throws eggs, bacon and hash browns (it’s that kind of place) on the griddle and pours gravy over biscuits. He refills co�ee mugs. Just before 6 a.m., two more workers in UK T-shirts come in to set up for the next rush. — MCA

Welcome to the epicenter of the Highlands. At 3:14 on a Monday night (or Tuesday morning for you early risers) the daytime buzz is long gone. This popular neighborhood feels like a ghost town, save for Cafe 360, its lights glowing 24/7/365. Cafe 360 is one part hookah bar (it

was the first one to hit the scene about 10 years ago) and one part value. With three breakfast categories on the massive menu (everything from stu�ed French toast to classics like steak and eggs), it may be a tough decision, especially given your state of mind at this hour. Just get the breakfast burrito already. — MCA

Maybe you aren’t actually breaking fast. (You had dinner, right?) But when the combination of tequila, gin and Coors Light (don’t judge) gets your stomach rumbling, an egg-and-cheese croissant works as a kind of sponge. Just don’t get so distracted playing Skee-Ball

that you don’t hear them call your name through the microphone. Someone else may snatch your sandwich. — MCA

� 1am1aMBack Door�� Bardstown Road

� 2am2aMSpinelli's Pizzeria614 Baxter Ave. and other area locations

� 3am3amCafe �� Bardstown Road

4am4 aMBarbara Lee's Kitchen�� Brownsboro Road

À la the Bagel Bites commercial: “When pizza’s on a bagel, you can eat pizza anytime.” Eggs, potatoes, bacon, ham, sausage, cheese. You can even go omelet style with toma-toes, onion and mushrooms. If that’s

too much for your palate, get a slice of plain-old pepperoni and wait a couple hours. Cold pizza always counts as breakfast. — MCA

Blue Dog Bakery and Cafe�

Front-house manager Adam Grusy uses three main ingredients to set fire to a spicy Bloody Mary: a house pepper blend, house barbecue sauce and homemade Bloody Mary mix (made with Worcestershire sauce, ketchup, tomato juice, lime, and V-8 juice). Garnished with lime, olive pickles and spicy green beans, this Bloody Mary also comes with a chaser of pale ale.�2868 Frankfort Ave.

El Camino

Bartender Eric Windmill uses a house-made mix consisting of celery juice, guajillo salsa, pickle juice and chipotle peppers, plus lime juice and a dash of angostura bitters. On top sits a garnish of lemon, pickled carrot, jalapeño and a chicharrón pork rind. Enjoy it on the patio. 1314 Bardstown Road

Against the Grain

Vodka is usually a hidden flavor in a Bloody Mary, but bartender Celeste Downey pours it as a base. Finlandia vodka macerates garlic, horseradish, pepper, onion, lemon, dill and jalapeños for a little less than a week. She adds this to a smoked Bloody Mary mix and tops with a bouquet of celery curls. 401 E. Main St.

The Village Anchor

The Village Anchor literally adds bacon (and its own bacon-infused vodka) to its BLT Mary. A signature candied-bacon skewer with lettuce and tomato rests on the bacon-salt-rimmed glass. 11507 Park Road, Anchorage

— Casey Mutchler

There Will Be y Marys

Th er e W ill Be y M ar ys

Because sometimes you need vodka in the morning.

Barbara Lee's

34-43 BREAKFAST NEW.indd 43 7/20/14 12:07 PM