I really like Couvillion. I like the Cajun-country catfish dish, and I like the new Germantown restaurant. I can hardly wait to tell you about this. But first: What the hell is a Couvillion, and how do you even say it? Continue reading Couvillion is tres bon, I garontee.
Vincenzo and Agostino Gabriele reinvented the Louisville dining scene a generation ago. Now Agostino’s sons, Carmelo and Michael Gabriele, have opened their own Italian restaurant in Germantown, named Sarino after the family nickname for another uncle, Rosario.
Will Sarino be something like Vincenzo’s Jr., then? I’m going to say no. But that’s no slam. Sarino is delightful in its own right, but it is as different from Vincenzo’s as millennials are different from baby boomers and as different as downtown is from Germantown. Continue reading Appealing Sarino carries Vincenzo’s DNA, but it’s no clone
It seems as if Porcini just got here. It seems as if Porcini has been here forever. The truth, as usual, lies between these extremes, but one thing is certain: The years have flown since I first sat down to a fine Italian dinner at this comfortable Frankfort Avenue landmark. Continue reading Porcini’s landmark status is well and fully earned
Who knew that a hot new eatery would bring Louisville rushing back to the old 800 Building? Old-timers might consider this unlikely, but the delightful bar Vetti (management prefers the lowercase “bar”) fits nicely in the renovated turquoise tower. Continue reading bar Vetti lights up 800 Building
When we headed over to the new Hull & High Water the other evening, our friend Don said he was afraid he would be a pretty tough judge. Just back home from a conference in Boston, he had taken advantage of the opportunity to sample some of Beantown’s finest oysters and fish.
A half-hour later, though, he was singing a different tune, and Mary and I and our friend Anne were joining the hymn of praise in four-part harmony. Continue reading Hull & High Water’s oysters inspire hymns of praise
Whatever might prompt two members of an indie rock band with a 17-year record and three songs on the Billboard 200 to leap from the world of music to the hard work of opening Lupo, an Italian restaurant that features pizza and pasta?
That’s just what vocalist and guitar player Adam Turla and cellist-keyboardist Sarah Balliet of the band Murder by Death have done, though. In August they joined Sarah’s brother Max Balliet, owner of the popular Holy Molé taco truck, to open Lupo, a fine, casual eatery in a nicely restored 19th century red-brick house on the far inner end of Frankfort Avenue where Clifton meets Butchertown. Continue reading Lupo’s pizza and pasta sing a fine Italian song