When the Drink is a Dish

We’re big fans of cocktails masquerading as snacks, and vice versa. So we had to try the tuna old fashioned at Louisville’s Seviche. Chef Anthony Lamas marinates the tuna in Kentucky soy sauce that is fermented in bourbon barrels, and adds a dash of bourbon to the marinade for more local flavor. Pineapple adds the expected fruitiness, and the...