Who’s up for a steak dinner? A juicy, sizzling chunk of cow flesh, pink and rare, with all the trimmings?
The “steak” part of this equation is fairly easy to fill. Start talking about “all the trimmings,” though, and things get complicated. Head for an executive-style steak house, and you can get a slab of cow on your plate with no muss or fuss. Choose your own sides.
Continue reading The ordinary becomes extraordinary at Corbett’s
Here’s a pro tip for restaurant servers: Don’t suck up. Even if you think you’ve spotted a food critic in the house, don’t do it. It can lead to no good end.
Or maybe you don’t reserve the obsequiousness for suspected food writers. Maybe you fawn over everyone who comes in the door, thinking that bowing and scraping like a rug merchant in a Middle Eastern bazaar will prompt everyone to shower you with big tips.
Take this clue: It doesn’t work. Or it sure as hell doesn’t work for me, anyway.
Continue reading Anoosh is back! Now, what is he going to do?
Jack Fry’s! The very name of this Highlands landmark makes many of us smile. Fry’s feels like an enduring landmark, a piece of Louisville culinary history that always stays the same. Which is kind of funny when you consider that it has changed both owner and chef since my last review.
Continue reading The more Jack Fry’s changes, the more it stays the same
Just weeks after smacking a home run with El Taco Luchador, their tiny taqueria-style eatery in the midst of the Baxter Avenue fun zone, the team of Fernando and Christina Martinez and Fernando’s cousin Yaniel Martinez have slammed another rocketing blast high over the left field bleachers with The Place Downstairs. The place, specifically, is downstairs (via a quick elevator ride) within Mussel & Burger Bar, another of the Martinez’s growing list of restaurant success stories. Continue reading No “I” in the winning t-e-a-m at The Place Downstairs
“Je vais avoir le canard,” said my friend Anne, summoning a French teacher and one-time expat’s easy fluency.
Our server looked puzzled, though. “Maybe you could point it out on the menu,” he said, blushing a little. “I’m still learning the dishes.”
I’m not picking on the guy, though. He showed Hemingway-esque grace under fire as our party of four spent the evening on a lavish meal at Brasserie Provence. We enjoyed his service, a fine Loire Cabernet Franc and an excellent, mostly authentic Provencal meal while allowing plenty of slack for a kitchen slammed by capacity crowds on its first full weekend. Continue reading Brasserie Provence shows grace and good eats in dinner rush
Americans have long formed a ready market for new things made to look old. From suburban tracts full of “colonials” to the Ethan Allen furniture company, we love the feeling of historical things around us, as long as we don’t have to live with sketchy wiring, noisy heating systems and plumbing that requires frequent professional assistance.
But now and then something that was old becomes new again and it works just right. I submit in evidence St. Charles Exchange, the lovely, appealing dining room and watering hole that appeared last spring in one of the oldest buildings on West Main Street.
Continue reading Old-school comfort and fine dining at St. Charles Exchange