All posts by Robin Garr

The eponymous pastry seals the deal at Danish Express

Brown Derby eggs

LEO’s Eats with LouisvilleHotBytes

You can, and probably do, call it a Danish pastry, but its roots lie in Vienna. Nevertheless, the Danes have made this rich and delicious pastry their own, and you’d be hard-pressed to find a better one in the Old Country than you can enjoy right here in Louisville at Danish Express.

This quaint St. Matthews storefront occupies a cozy space with big plate-glass windows that make up the entire front wall, facing east to bring in bright sunlight in the morning.

It’s open from 8 a.m. until 2 p.m. daily (except Sunday), offering breakfast throughout and lunch at midday. The breakfast menu – including but not limited to the rich, oversize Danish – makes it one of the city’s top spots to break a fast. At lunchtime, it’s still a decent place for a quick meal, but facing much sterner competition, it’s not quite as close to the front of the pack.

Continue reading The eponymous pastry seals the deal at Danish Express

Fried chicken? Falafels? Captain Pepper Jack’s mixes it up

LEO’s Eats with LouisvilleHotBytes
(By Paige Moore-Heavin)

When my friend Lynn suggested Captain Pepper Jack’s Aero Bistro for girls’ night out, I was a little confused. This place, which opened near Bowman Field in May, was new to me. “It’s part Southern American and part Mediterranean,” she said. Well, that’s an odd combination. But, ever the foodie, I was willing to give this culinary mash-up a try.
Continue reading Fried chicken? Falafels? Captain Pepper Jack’s mixes it up

Classy Equus drops prices and tablecloths but keeps high style

Warm sparagus salad at Equus

LouisvilleHotBytes.com in The Voice-Tribune

Okay, who wants organ meat? Internal organs, that is, livers, kidneys, hearts and even more unmentionable selections.

All together now: “Eeeeuuuuwwww!”

But wait! People around the world have been enjoying organ meats for millennia, and those who shun them on the basis of the “eeuuww” factor are missing something good.

This is one of the many reasons I love dining with my wife, Mary, and our good friend Lucinda. They’re adventurous foodies, and showed it the other night when we spotted sweetbreads on the menu at Equus.

“I’m having that,” Lucinda said with a happy smile. “Can we share?” asked Mary. Me, too.

What’s a sweetbread? It isn’t bread, and it’s not a dessert. It’s a calf’s thymus gland, or perhaps a bit of his pancreas. Vegetarians please look away.
Continue reading Classy Equus drops prices and tablecloths but keeps high style

Wathen’s Kentucky Bistro bounces back

Wathen's Mahi Mahi

LEO’s Eats with LouisvilleHotBytes.com

Everybody loves a parade? Maybe. Let’s say that most people love most parades. But the procession of broken dreams that has recently passed through the St. Matthews space that once was home to Rick’s? That’s a parade not so easy to enjoy.

For the historical record, let’s retrace the genealogy of this spot that once housed the offices of the then-Voice of St. Matthews: Rick Dissell established the original Rick’s around 1980, and earned his popularity the old-fashioned way, with a 17-year run in that location.
Continue reading Wathen’s Kentucky Bistro bounces back

High-tech bar, award-winning fare lift Boombozz Taphouse

White pizza at Boombozz Taphouse

LouisvilleHotBytes.com in The Voice-Tribune
(Published May 13, 2009)

The Highlands carry-out branch of Tony Boombozz Pizza on Bardstown Road – once the location of an urban White Castle still remembered fondly by Baby Boomers – has re-emerged after a major renovation as a splendid pizzeria and high-tech beer dispensary, the East End mini-chain’s fourth property and perhaps its most exciting yet.

Curved banks of silvery metal tubes soar over the bar to pipe down a selection of more than 20 draft beers, most imports and microbrewery beers. What’s more, the region’s only “ice bar” features artificially made “snow” blanketing a strip at the back. Want your beer ice cold? Set your mug on the icy white line.
Continue reading High-tech bar, award-winning fare lift Boombozz Taphouse

Jarfi’s leaving Lentini’s, going back downtown as fancy diner

This report combines an Email discussion and phone conversation with Jeff Jarfi, who says he’s excited about this new venture, having been involved with the opening of Atlanta’s Buckhead Diner. He’s regretful about leaving Bardstown Road, but says the combination of a slow economy and $10,000-a-month lease payments for the old Lentini’s building made it a no-brainer to move quickly on the diner program, which has been on the drawing board for a while.
Continue reading Jarfi’s leaving Lentini’s, going back downtown as fancy diner