cluding a Brussels and black kale miso Caesar salad, sweet & spicy
cauliflower, and papaya salad with grilled shrimp, and these did
not disappoint. A shallot garlic crisp topped halved, warm Brussels
sprouts on a chiffonade of kale with romaine, under a Caesar-style
dressing incorporating ginger and miso. Creamy cauliflower was
tucked inside a golden crackling shell and delivered on a bed of sweet
heat. Our crowd loved this each time! The green papaya salad with
julienned green beans arrived with medium-sized grilled shrimp, a
shower of pickled red onion, thinly sliced peppers, chopped peanuts
and Thai basil tucked in a lovely vinaigrette.
Generous portions of District 6 wontons and crispy pan fried veg-
etable dumplings continued our banquet. In the first dish, the pork
and shrimp filling was quite tasty, but the wonton wrappers were less
delicate and more doughy than one might hope for. However, the
dumplings got our attention as they sported a perfect golden crust
on one side, creating a unique wholeness of these savory delights.
tiny blueberries and sandwiched with a dense lemon cream. Our
slice was plated with a dollop of freshly whipped cream and what
appeared to be housemade blueberry jam.
Noise level: Easy to hold a conversation
Scale: (Quiet; easy to hold a conversation; hard to hold a conver-
sation; noisy; I need an ENT)
Price: $6.00-$23.00 per dish ($$)
Meals eaten for this review: Three
Dr. Hodes is a neurosurgeon in private practice in Louisville.
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Each of these selections came with a savory dipping sauce.
In Louisville, Pho (pronounced “fuh”) is becoming a title dish
of several Vietnamese restaurants. At District 6, this dish does not
disappoint. We chose the tofu and vegetable pho and were duly
impressed. It comes with a plate of bean sprouts, lime and mint to
top your bowl. Too often a vegetarian option is an anemic substitute
for animal-based broths. Not so with District 6’s remarkably fragrant
vegetarian broth which oozed a complex umami-ness!
Next up was a perfectly prepared whole steamed fish in ba-
nana leaves, with a heavenly scent of ginger and lemongrass rising.
Smothered with delicate cellophane noodles, mushrooms and red
chile (not too hot), the subtle flavor was remarkable! On another
night we shared the crispy whole fish with tamarind sauce, which
arrived on a bed of mango slaw—a completely different and equally
Baby back ribs glazed with a rich barbeque hoisin sauce topped
with crunchy bits beckoned from a bed of Hainan rice. These were
richly meaty and tender. Generally speaking, Hainan rice is cooked
in a broth made from a ginger and scallion-stuffed chicken. Great
barbeque should impart a bit of smoke to the taster, and here the
sauce takes first blush, and is fantastic.
The pagoda noodles are a riff on the ever-popular pad Thai, this
version loaded with tofu and shrimp and a creamy, not cloying,
peanut sauce. Fresh lime, chopped peanuts and cilantro brightened
About to pass on dessert, we decided our review would not
be complete without sampling at least one. From the small, oddly
non-Asian list of sweets, we chose a lemon blueberry cake. Good
decision! Probably one of the tastiest desserts we’ve had in Louisville
in a long time! It’s a three-tiered cake of tender crumb studded with
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