Category Archives: Frankfort Ave., Clifton, Crescent Hill

How can we miss Impellizzeri’s when it hasn’t gone away?

Impellizzeri's pizza
There’s nothing quite like an Impellizzeri’s pie. If the closing of the Highlands location made you cry, dry your eyes and head for the ‘burbs. Photo by Robin Garr.

LEO’s Eat ‘n’ Blog with Louisville HotBytes
(Tony Impellizzeri’s, Taste of Jamaica, Mayan Café and more)

Pizza may trace its culinary roots to Naples in Italy, but since this delicious immigrant-food treat exploded out of its ethnic enclaves in the Northeast to become a national phenomenon back when the first Baby Boomers were growing up, it’s become as all-American as, well, chow mein or frankfurters.

Over the generations in Louisville, a handful of Italian family names have become household words inextricably associated with the noble pie: Calandrino’s in Louisville, and more recently, Tony Boombozz; in Lexington, Joe Bologna’s. Some of the city’s big-name Italian eateries, including the off-again, on-again Lentini’s and the late, still-lamented Casa Grisanti, can trace their heritage, at least in part, to the humble pizza.

But one familiar Louisville pizza family name may carry more weight than all the rest, and we’re not just talking about its massive pies: For a full generation, one pizza maker remained the place to go for a filling ration: Impellizzeri’s.
Continue reading How can we miss Impellizzeri’s when it hasn’t gone away?

Chili today, hot tamale

Flabby's chili
Flabby’s chili is a simple, classic preparation – coarsely ground beef in chunks with tender red beans and just enough short strands of spaghetti to make it Louisville-style. Photos by Robin Garr

LEO’s Eat ‘n’ Blog with Louisville HotBytes
(Five noteworthy bowls of red; Karma Café)

Tomatoes or no tomatoes? Beans or no beans? Chopped meat or ground meat? Chile powder or dried chilies or fresh? And by the way, is it “chile” or is it “chili”? Gimme a break! This is almost like listening to the Kentucky legislature arguing about whether evolution or intelligent design should be taught in our schools.

Much of the chili debate centers around the argument that chili is a historic dish with a long tradition that started in the Texas-Mexico border country and was spread across the heartland by cowboys on the open range, and that it must be a pure, unadulterated combination of beef and chile peppers, nothing more, without adulterants or fillers no matter how delicious those additives might be.
Continue reading Chili today, hot tamale

Earlier reviews of restaurants in the Frankfort Ave. and Brownsboro Rd. Area

The links below go to our older restaurant reviews:

August Moon
Blue Dog Café and Bakery
Bourbons Bistro
Café Lou Lou
Clifton’s Pizza Company
Fat Jimmy’s Pizza
Genny’s Diner
Grape Leaf
Great Wall
Heine Brothers’ Coffee
The Irish Rover
KT’s
Maido Essential Japanese
El Mundo
Nancy’s Bagel Grounds
North End Cafe
Osaka, a Sushi Bar
Ray Parrella’s
Pat’s Steakhouse
The Patron
Porcini
Thai Taste
Tumbleweed
Volare
Zen Garden