Parlor on Seventh Draws Inspiration from Southern Connections

The ”buffalo trace” and the route between rural Kentucky and its northern cities give Parlor on Seventh a sense of down-home comfort.

Photograph by Dustin Sparks

Right next to Braxton Brewing, Parlor on Seventh draws conceptual inspiration from the history of the Covington and Lexington Turnpike, which once connected our area to farmers in more rural parts. But prior to that, the trace was flattened by buffalo, an important point for the Southern-tinged space, which pulls in a ton of buffalo-themed branding.

My wife and I ordered drinks: me, the puzzling but tasty jalapeño “martini,” made with Tito’s vodka, jalapeño syrup, and lime, and her, the Campfire old fashioned, made with Buffalo Trace (naturally) and a toasted marshmallow topper. We started with the buffalo cauliflower (see?): seared cauliflower with buffalo sauce, ranch, and blue cheese that, in one bite, explains the vegetable’s recent popularity. I ordered the Covington’s Own hot brown on a self-made dare—I had a few rough encounters with the over-the-top dish while living in central Kentucky—but Chef Mike Schieman shows some welcome restraint when layering smoked turkey, bacon, and tomato on buttered bread, all drowned in Mornay sauce and cheese. My wife’s pesto chicken thighs, cooked sous vide, then cast iron seared, were herby and delicious, served on a salad and topped with sriracha honey and pistachio pesto. We definitely didn’t have room for dessert but ordered the bread pudding anyway. It resembled a flaky French toast and, while not the evening’s highlight, sent us home satisfied.

Parlor on Seventh, 43 W. Seventh St., Covington, (859) 993-4700

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