Robin Garr’s musings about food and restaurant matters that don’t fit neatly into the “review” category.
By Robin Garr
LouisvilleHotBytes.com
Le Relais, Louisville’s beloved French restaurant, has been a staple in the community for more than three decades. Recently it was sold to Amy Zinner, a longtime member of the team and partner of the former owner, Anthony Dike.
In this interview, Amy and Anthony talk about the restaurant’s history, the challenges of ownership, and what’s next for Le Relais.
Continue reading Landmark Le Relais stays in the familyCongratulations to Noam Bilitzer at Meesh Meesh Mediterranean in Louisville: He has been named a Best Chef: Southeast semininalist in the James Beard Awards’ 2025 Restaurant and Chef Awards.
Also a semifinalist in Best Chef: Southeast is Chef Sara Bradley at Freight House in Paducah.
Two other Kentucky entries were announced as semifinalists today: Holly Hill Inn, Midway for Outstanding Hospitality, and The Bar at Willett in Bardstown for Outstanding Bar.
Continue reading Meesh Meesh chef gains Beard nominationBy Robin Garr
LouisvilleHotBytes.com
Even in this age of bourbonism and pricy trophy labels, Louisville still loves Old Forester, the locally made, affordable Bourbon with its signature caramel and brown sugar flavors.
Or at least we used to love it. But then we got big mad last week after news broke that OldFo’s creator, Brown-Forman Corp., the lovable, liberal old local firm had suddenly abandoned its long-term commitment to diversity, equity, and inclusion and its support for the LGBTQ+ community.
Continue reading We love Old Forester, but it made us big madBy Robin Garr
LouisvilleHotBytes.com
You wouldn’t expect Brooklyn’s Flatbush neighborhood to have a deep resonance with Louisville, but that erroneous conclusion overlooks the importance of Harold Henry “Pee Wee” Reese.
Continue reading Wheated brings great pizza and a taste of FlatbushBy Robin Garr
LouisvilleHotBytes.com
Generally speaking, I’m no fan of restaurant buffets. I didn’t complain much when the Covid-19 pandemic banished the buffet.
But I hear a lot of people complaining about the near-demise of the Indian buffet.
Why the difference? I wonder if it’s about unfamiliarity with Indian cuisine, coupled with just a touch of fear that you’re going to get something unfaniliar and possibly as hot as the hinges of Hades.
Continue reading Irresistible Indian food favoritesBy Robin Garr
LouisvilleHotBytes.com
It’s your anniversary! You want to treat your sweetie to a fancy dinner out, but your budget says “Mickey D’s.” What can you do?
It’s true. Dining out at an expensive restaurant can be a memorable experience, but it’s easy to run up your tab.
But there is a way, and it does not involve dine and dash or any other action that could get you in trouble.
Continue reading Eating fancy without paying fancyBy Robin Garr
LouisvilleHotBytes.com
The news that Pete Wells got from his doctor was too alarming to ignore: “My scores were bad across the board,” the physician told the 60-something New York Times restaurant critic.
“My cholesterol, blood sugar and hypertension were worse than I’d expected even in my doomiest moments,” Wells wrote in his Critic’s Notebook column on July 15. “The terms pre-diabetes, fatty liver disease and metabolic syndrome were thrown around. I was technically obese. OK, not just technically. I knew I needed to change my life.”
So Wells made a decision that shook restaurant kitchens and food lovers across Gotham and beyond: “After 12 Years of Reviewing Restaurants, I’m Leaving the Table.” (Gift link, no paywall.)
Continue reading Say it ain’t so, PeteBy Robin Garr
LouisvilleHotBytes.com
I’m still hearing from readers about my comments in last week’s review about the quality furnishings and spotless, seemingly hand-polished silverware at Perso restaurant in Shelby Park: “Those seemingly smaller signals of attentiveness and care from the moment we sat down signaled management that cares.”
In a way, we could liken dining out to a theater performance: Good food might be the lead actor, a player who struts and frets their hour upon the stage. But from decor and drinks to service and even the restrooms, it takes a quality supporting cast to turn a meal into an unforgettable show.
Continue reading Do sweat the small stuff: It mattersBy Robin Garr
LouisvilleHotBytes.com
Just about everyone loves ice cream, and that goes double when a heat dome drops over the country like a gigantic warm blanket that nobody requested.
But that rich scoop of cold, sweet delight becomes a lot less unanimous when it comes to the details: Favorite flavor? Traditional hard frozen and scoopable, soft serve, gelato, frozen custard, sherbet, sorbet, froyo, or something else? Cup or cone or take-home pint? And perhaps the most controversial question, which local shop is No. 1 for you?
Continue reading There’s always room for ice creamBy Robin Garr
LouisvilleHotBytes.com
What is the advantage to a restaurant so loud that you can’t easily chat with your partner or maybe even hear yourself think? Maybe someone out there finds this exciting and attractive, but I haven’t found anyone yet who’s a fan.
Continue reading What kind of noise annoys a diner?
