All posts by Robin Garr

Kiwami brings the ultimate ramen

By Robin Garr
LouisvilleHotBytes.com

Louisville seems to be having a ramen renaissance right now, and I am here for it.

Yes. we’ve had access to genuine ramen that didn’t come from a cheap supermarket packet for a while. Of course you can still get your ramen fix at full-service Japanese and other Asian restaurants. And we’re not even talking about all the tasty Vietnamese pho and Thai yum, which are delicious soups-as-a-meal too but entirely different.

But there’s no substitute for those memorable places where the chefs treat ramen as a calling, a spiritual experience that must be done properly and consumed with respect but quickly, before the broth cools.

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Clay Oven inspires an Indian food crave

By Robin Garr
LouisvilleHotBytes.com

I have this funny reaction to Indian food: The minute I start thinking about it, I want to go get some.

The only issue is where to go! Louisville is currently blessed with enough good Indian eateries that I’d be hard pressed to declare one of them the local G.O.A.T. It would be like trying to pick this year’s Derby winner without a photo!

But I’ll say this for sure: Clay Oven in Middletown is a strong contender for the prize.

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Naive’s patio offers comfort on a chilly day

By Robin Garr
LouisvilleHotBytes.com

I really wanted to enjoy an al fresco lunch last Saturday. Conditions were perfect. Spring’s green had grown into a summery green canopy, and mild weather had finally shown up after a long, cool spring.

Then I heard an annoyed yell from the other room. Mary had just checked the weather forecast! Midday temperatures in the upper 50s, partly cloudy, with steady north winds and gusts to 24 mph?

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Anoosh has left the building, but Noosh Nosh keeps up the pace

By Robin Garr
LouisvilleHotBytes.com

One of the many memorable immigrant stories in Louisville culinary history wrapped up last month when Chef Anoosh Shariat concluded a 30-year career in local kitchens, retiring from his namesake Anoosh Bistro. Over a year earlier, Shariat had trimmed his workload by selling his other popular East End eatery, Noosh Nosh.

New management at both establishments was quick to assure a wary public that no major changes would be forthcoming at either of the restaurants, which are situated just across a parking lot from each other at Brownsboro Center.

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Sample 10 top local pizzas with our Pizza Guide

By Robin Garr
LouisvilleHotBytes.com

Will I ever get this constant craving for pizza out of my system? I really doubt it. Why in the hell should I even want to abandon this adorable creation?In other words, here I am again, talking about pizza for the second week in a row. You got a problem widdat? What’s more, this one is for you folks: Behold, my thoughts on 10 worthy pizzas I’ve praised in recent years.

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Looking for Mr. Goodpizza: The Post

By Robin Garr
LouisvilleHotBytes.com

I love pizza. You know that. I consider it one of nature’s most perfect foods, a balanced and nutritious blend of fat, protein, and mmm, mmm. carbs in a delicious meal on a plate that you can eat with your fingers or, if you must, knife and fork.

I’m so fond of this treat from Naples by way of New York City, widely modified across the United States and made indisputably our own, that I could review it every week if only my editors would let me.

But lately, it seems, I’ve been striking out on pizza just often enough to make me wonder if my tastes are changing or if pizza is.

Continue reading Looking for Mr. Goodpizza: The Post

Beyond, Impossible, beef: Who wins?

By Robin Garr
LouisvilleHotBytes.com

I’ve said it before, and I’ll say it again: I actually like Beyond Meat, Impossible, and the rest of the growing cadre of plant-based, meat-like alternative proteins. I think they’re better for the environment than meat, better for me, certainly better for the animals sacrificed in the meat industry. And I think they taste good.

This shouldn’t be a controversial statement, and yet, like so much else in modern life, it’s possible that someone out there reading this is feeling a burning rage at the very idea of praising meat made from vegetables. That’s right. Even meat vs. not-meat can be a political wedge issue in these troubled times.

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