Which came first: The pizza or the bread? A trip out to Anchorage to visit the excellent MozzaPi might recalibrate your thinking on this not-so-simple question. Continue reading MozzaPi brings bread maker’s art to remarkable pizza
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
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
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
When I first heard about Tandoori Fusion, the new Indian restaurant way out in the East End across the way from Costco, my imagination leapt up. I know that the tandoor, the iconic Indian clay oven, can reach temperatures upward of 900ºF, a searing fire that does something magical to meats and flatbreads too.
But Tandoori Fusion? Can these people possibly have mustered nuclear fusion, the fierce energy that lights up H-bombs and the Sun itself? Crazy! That would make some remarkable tandoori food, all right, and it would be wicked fast.