A taste of Owensboro, Ky., this spring has me counting down the days until experiencing the “entrée” this summer.
In mid-April, I passed through Owensboro on the way to Nashville, Tenn. By stopping at two eating establishments in this burgeoning community in western/west-central Kentucky, I indulged in a metaphorical appetizer of what the city has to offer.
I was blown away by the outcome from my visits to Gramps Coffee & Donuts and Moonlite Bar-B-Q Inn.
Gramps is already an institution, even though it opened only three years ago. The croissant-based donuts are spectacular, unlike any “cronut” I’ve ever experienced.
These fresh, craft donuts are plumper and flakier than any competitor. They are deep-fried to create a perfectly crisp exterior with a decadent texture inside. And the glaze – oh, the glaze. Generous would be an understatement for the amount smothered atop these beautiful creations.
The nine daily varieties are a feast for the eyes. Among the nine are some seasonal options.
The Crème Brulee donut is, er, the crème de la crème. This used to be a seasonal donut but proved so popular that it was shifted to the regular rotation. The vanilla bean glaze includes “burnt” spots to create an authentic crème brulee experience.
Tied with crème brulee for our favorite donut are the Sap Tapper (with an exquisite maple topping) and Whiskey Business (a seasonal selection with whiskey-fused glaze, pecans, and a dab of whipped cream).
The vanilla-glazed Back in My Day donut is considered the “original” donut at Gramps. No frills, just deliciousness. We also delighted in the Berry Good (strawberry glaze) and Andy’s Mint (chocolate-topped adorned with mint candy bits and whipped cream and also infused with whipped cream in the middle).
Other quality selections are Snickerdoodle, Goodness Gracious (chocolate-iced), and Cinnamon Sprinkles, the only option without glaze.
We are not coffee drinkers, but Gramps’ coffee has the reputation of matching its donuts. We instead indulged in the first-rate hot chocolate.
The 131-year-old building with exposed interior bricks is charming, and perched at one of the tables is a real charmer – Gramps himself. His daughter and husband own the shop and named it after him because of his affinity for coffee. Gramps enjoys joining in customer selfies or just partaking in friendly conversation.
Moonlite Bar-B-Q is legendary to the region, having opened in around 1950.
The buffet, available all day, is the most popular choice of the 325-seat restaurant. Mutton and burgoo are among the favorites. Mutton (sheep) is a western Kentucky barbecue specialty. Burgoo is a Kentucky stew made of various meats and vegetables.
Port ribs, beef brisket, and chicken are all smoked over hickory wood. Dozens of other items (mashed potatoes, mac-n-cheese, broccoli casserole) complimented several dessert choices.
