Category Archives: Commentary

Robin Garr’s musings about food and restaurant matters that don’t fit neatly into the “review” category.

Go to Whiskey Dry for bourbon. Stay for a burger.

“Whiskey” or “whisky”? What’s the difference? For Chef Edward Lee, the “e” option was the way to go for his new liquor bar and diner, Whiskey Dry. This makes sense, since by general practice – enshrined in The Associated Press Stylebook that guides American media editors – bourbon, rye and Irish are whiskey with an ey, while Scotch, Canadian and Japanese are whisky with a y.

But Louisville people who grew up with Old Forester whisky and Makers Mark whisky aren’t so sure about all this. Whisky or whiskey? This is the kind of whiskey-nerd discussion that would go just right with a glass or three at Whiskey Dry, Lee’s latest venture that opened in Fourth Street Live last month. Continue reading Go to Whiskey Dry for bourbon. Stay for a burger.

Øskar’s offers a delightful taste of Scandinavia

How is Øskar’s Slider Bar delightfully different from just about every other eatery in town? Uff da! Its light, amusing Scandinavian vibe sets it geographically and culturally apart from all the local restaurants that fake a drawl while frying chicken and simmering grits. Continue reading Øskar’s offers a delightful taste of Scandinavia

Allergies vs. “Allergies”

At the suggestion of a chef friend, I recently began viewing the Netflix six-episode docuseries “Rotten.” It’s a very well-executed look at the food supply chain and the crime and corruption which lie within. Episode Two is titled “The Peanut Problem.” It examines the recent sharp rise of peanut allergies in the last decade or so. Continue reading Allergies vs. “Allergies”


Happy New Year, everyone! Time for us all to purge ourselves of our bad eating and exercise habits and be healthful again for a couple of weeks. Join a gym. Buy a blender and start making smoothies with chia seeds and spinach. Swear off ranch dressing and swear off red-velvet waffles. Consume only “lite” beer. Buy the olive oil version of your favorite mayonnaise. Continue reading Sin