![]() There’s an actual dog park with an agility course and kiddie pools, but dogs are allowed everywhere, even bellying up to the bar. It’s huge, with an open pavilion, covered and uncovered picnic tables, and high tops made of old bourbon barrels. Welcome to Louisville! Start your trip in Kentucky’s biggest city with a visit to something few other cities boast: a “dog park bar.” PG&J is a full-blown, indoor/outdoor off-leash dog park and bar, and like all the best fur-friendly spots, it’s named for dogs (Paco, Ginnie, and J Roddy). Call it Southern hospitality, canine-style. But you don’t need a private jet to have a great vacation with your best buddy in Kentucky, where the nation’s richest whiskey culture offers an extraordinary level of dog-friendly amenities. The trend fueled the recent record use of private jets, and NetJets now even provides its staff with canine training. Indeed, demand for dog travel is so high these days that many hotels, restaurants, and attractions that once catered only to humans have opened their doors to pets. He oversees every order that comes out of his kitchen.Some people love whisky, but most everyone loves dogs, and when vacation time comes, nowadays people are increasingly inclined to bring along the family pooch. “Each ingredient demands its own precise timing and heat intensity,” the chef says. So fine are the holes that smoke enters while liquid stays in. Arguinzoniz’s most famous invention is a laser-perforated pan for cooking risotto. Caviar? In a double-tiered lidded mesh pan, at 122 degrees and just until it starts sweating oil. Can an egg yolk be grilled? Yes, in a little ringed fine sieve with removable sides, which looks like a miniature cake pan. (Arguinzoniz scrapes the grills every day anyway, to remove the scent of old carbon char and any accumulated drippings.) Rather, he cooks the food in various sievelike baskets and pans he’s created. Very few ingredients are grilled directly on grates. ![]() The grills are powered by wood coal that Arguinzoniz prepares himself, twice a day, in two 750-degree ovens. This way, the ingredients’ distance from heat can be regulated with perfect precision. The grates move up and down during cooking through an ingenious system of tracks and pulleys controlled by a wheel. Lining the entire wall of his kitchen are six custom-made, stainless steel grills. Since the necessary tools didn’t exist, Arguinzoniz designed them himself. Taking grill cuisine to unexpected places required a whole new set of equipment. They arrived at the table barely heated through and improbably succulent, with a touch of wood smoke. A few years later, he divined a way of grilling fresh anchovies, sandwiching two tender little butterflied fish together, misting them with Txakoli spray and then cooking them for a nanosecond. Instead, he invented a meshlike stainless steel saucepan and positioned it high above the hot coals. Actually, Arguinzoniz didn’t try to toss them onto the grate either. ![]() And so, in the late ’90s, he did the impossible: He grilled angulas, which are so fragile and miniscule no sane chef would ever toss them onto the grate. “What if delicacies like foie gras or spiny lobster met the grill?” he’d fantasize. The flavors were charred and delicious but one-dimensional, and eventually, inspired by the prime ingredients served at the white-tablecloth restaurants he occasionally visited, he wanted more. Initially, Arguinzoniz served iconic Basque asador (grill-house) dishes: chuletas (bone-in rib eyes), whole sea bream, cogote de merluza (hake neck). ![]()
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