Why is North of Bourbon’s food so good? We spoke with Lawrence Weeks, the chef behind North of Bourbon and Ensō. He gave us a glimpse into his fridge, talked about probiotics, and revealed the secret ingredient that makes everything taste better.
3 ingredients in Lawrence Weeks’ kitchen
Kimchi — Weeks always keeps a tub of cabbage kimchi in the fridge. He said his favorite thing is to “just grab a handful” whenever he’s looking in the fridge.
Tepache — A big fan of probiotics, Weeks makes his own version of the Mexican fermented beverage. He takes the outside of a pineapple, sets it in water with a little bit of sugar, and lets it ferment.
Tortillas — Weeks goes out of his way to get Yoli tortillas all the way from Kansas City. Learn more about the tortilleria from our friends over at KCtoday.
1 kitchen gadget Weeks can’t live without
An induction burner. What’s that? It’s a faster way to boil water with less energy. “It’s just a more efficient way of cooking,” said Weeks. He sets his up on the countertop and boils his pasta water on the side with the sauce on the stove.
He said he’s got his eye on the Breville model — but we’ll warn you that you might get sticker shock.
3 places where Weeks gets ingredients
Groce Family Farm — Weeks gets his meat from this local farm. He likes to stock up and keep meat in the freezer. Pro tip: Groce has a meat CSA, so you can cook the same cuts as the pros.
Rainbow Blossom — If you’re as into health food as Weeks is, he frequents this health-conscious option. He also shouted out the juice bar in the back.
Douglass Loop Farmers Market — When asked what he liked about Douglass Loop, he said, “It’s like going to the club. You see all your friends, everybody in town goes there.”
The ingredient that makes everything taste better
Weeks said, “I feel like everybody would answer that question with MSG. But I’m going to say... the proper amount of salt.”
How much is the proper amount? “Salt to the edge,” Weeks said.
What’s next for Ensō?
You know we had to ask about Ensō.
In case you missed it, this Japanese and Southern fusion restaurant temporarily closed after a fire in October 2024. After repairing the extensive damage from the fire, Ensō is expected to reopen on Tuesday, April 8.
We asked Weeks a bit more about the link between Japanese and Southern cuisine.
“When people think about Southern food, it’s normally fried, heavy foods, a lot of fat,” said Weeks. “But if you actually look at the history of southern food, it’s vegetable-forward. I see that with the way the Japanese eat: meat is not always at the center of the plate.”
While we wait for Ensō to reopen, let’s all meet at the Douglass Loop Farmers Market — that’s where Weeks stocks up on vegetables.
