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    Editor's Note: This story is unlocked for everyone to read courtesy of the CRVA, our partner in nourishing culinary exploration for residents and visitors of the Queen City.

    August 20, 2021

    Where the Industry Eats: SouthBound’s Larisa Yanicak

    This bartender likes to explore a variety of cuisines

    Folks in the restaurant industry know good food, so we want to know where they eat when they’re not cooking. In this series, we ask a local chef, bartender, restaurateur, or waiter to share their favorite restaurants in town and what they order there. This week, we interview Larisa Yanicak, bartender and mixologist at the buzzing bar and restaurant SouthBound and speakeasy BackStage Lounge.

    Leah & Louise, Camp North End
    A juke joint-inspired restaurant by a James Beard-nominated chef
    Larisa’s order: Leah’s Cabbage

    Leah’s Cabbage from Leah & Louise in Camp North End. Kristen Wile/UP

    Moo & Brew, Plaza Midwood
    A casual restaurant in Plaza Midwood specializing in burgers and beer
    Larisa’s order: The Farmer’s Daughter (burger topped with egg, bacon, cheddar, tomato, lettuce, and Moo & Brew sauce)

    Futo Buta, South End
    A modern Asian eatery with Japanese dishes and a variety of ramen
    Larisa’s order: Tonkotsu ramen
    Pro tip: “Use the chili oil if you’re brave enough,” Yanicak says. “The spicier the better in my opinion.”

    Futo Buta is the most popular restaurant in town among chefs. Kristen Wile/UP

    Aqua e Vino, Cotswold
    A traditional Italian restaurant with classic European accents and a Northern Italian atmosphere
    Larisa’s order: Anything and everything

    Mert’s Heart and Soul, Uptown
    A family-owned spot specializing in soul food in a colorful atmosphere
    Larisa’s order: The fried chicken with mac and cheese

    More from this series:

    Para’s Alex Verica
    The Fig Tree’s Greg Zanitsch

    Counter-‘s Sam Hart
    Community Matters Cafe’s Ashley Anna Tuttle

    Your Farms, Your Table’s Sam Diminich


    Posted in: Latest Updates, News