Welcome, Louisville newcomers, by which I mean anyone who’s been here less than five years or so. Here’s a quick lesson in the way we give directions around here: Monnik Beer Company is located where the old Zeppelin Café used to be. If that doesn’t nail it, Zeppelin was where the old Heitzman’s Bakery used to be. Continue reading
What in the Hell is a Gospel Bird?
No, wait, better make that, “What in Heaven’s name is a Gospel Bird?”
I’m pretty sure it’s not a winged creature that knocks on your door and asks if you have found Jesus. It’s not a dove that comes down with wind and fire, either. Continue reading
J.P. Morgan famously said that if you had to ask how much his yacht cost, you couldn’t afford it. The good folks at River House Restaurant & Raw Bar may have had this iconic wisdom in mind when they set up their “reserve” wine list for their new eatery in the yawning riverside quarters that once housed Falls City Boat Works.
This lofty roster of trophy wines tops out at a cool $500 for a bottle of the sought-after Mondavi-Rothschild Napa Valley Opus One. That’s too rich for me, but then, so is a yacht. Continue reading
Just over a month ago I spoke with joy of the memorable rice ball experience at Silvio’s. I love Italian rice balls! Two-bite rounds of deliciously spiced and seasoned rice, rendered crunchy and crusty, served with a savory sauce? Rice balls make a great appetizer, not to mention the ultimate bar snack.
And now I’m here to tell you about another rice ball, the Persian-accented, herb-scented kofteh berengee (herbed rice balls) at Saffron’s. Continue reading
When I reviewed Silvio’s last month, I praised everything it had … but had to declare the calimari “disappointing … competently fried, not greasy, but they weren’t crisp, and the tentacle bits were tough and rubbery. The marinara was the best part.” Proprietor Bill Melillo was quick to respond, assuring me that he was working on that. We returned, and I’m delighted to report: problem solved. They were great, piping-hot and crisp, as they should be. The rings in particular were tender and flavorful, with a nice crunch to the light breading. And the marinara remains outstanding. Good work, Silvio!
With the current dearth of applicants for the many good restaurant jobs in our Metro, you’d think a job-seeker could walk into almost any restaurant and get a job on the spot. And they just about could, but there are a few behaviors a hiring manager just can’t overlook in a potential employee no matter how desperate times are. Continue reading
Let’s get this right up front: I miss River City Tire. Nice folks selling good tires at fair prices, and whenever that stupid little flat-tire icon lit up on my dashboard, I could run by and get a free pressure check with a friendly smile.
But River City Tire is gone. There’s no use crying bitter tears over that. And I have to admit that the new building that replaced the old urban-grunge industrial facility fits nicely in to the upscale urban scene that promoters have dubbed The Avenue. Continue reading
What’s up, Doc? We brought high hopes to your new Cantina but left bewildered, leaving unfinished one of the worst restaurant meals I’ve had since we chose a Denny’s for lunch in Denver in 1992. Continue reading
Sure, Louisville is named after a French king – Louis XVI, who later lost his head in the French Revolution – but let’s face it: This decision didn’t make us French. Continue reading
A recent internet meme made me giggle. A lot.
The photo was forgettable, but the text said “When I die I want AM shift to lower my casket, so they can let me down one last time.”
One could easily swap “AM shift” for “PM shift” in the meme, and it would still be just as funny. Shift wars. It’s a real thing in the restaurant industry. Continue reading
When we survey the delectable array of Mexican, Tex-Mex and other South-of-the-Border eateries that grace our town these days, it’s easy to forget that we haven’t always been so richly blessed.
I’m sure I’m not the only Baby Boomer who can still remember when “Mexican” in Louisville meant “chili,” with a canned tamale dropped in the bowl upon request. Continue reading
If you want to get to know marinara sauce the way that marinara sauce ought to be, I recommend getting it from a man who makes it by the five-gallon bucket. If that man happens to be Bill “Silvio” Melillo, you are definitely on the right track. Continue reading