Category Archives: $$ Modest ($30-$50)

It’s not just about wine at L&N Wine Bar

PHOTO: Ron Jasin
Whether you identify as a wine geek or a lofty connoisseur, if you fancy the fruit of the vine, chances are you’re already a fan of L&N Wine Bar and Bistro.

Its massive Cruvinet wine unit, the largest made, dispenses wines from 54 well-chosen bottles; an additional wine list raises options to 100 or more. You can order by the bottle, by the 6-ounce glass, or — best of all for the hobbyist — in 2-ounce tastes to line up into a flight.

But what if you’re not a wine connoisseur? Is there anything here for you?

Well, if you’re open to learning about wine, the abundant selection and affordable tastes — not to mention the guidance of savvy staff — can make your learning experience easy. Tastes start as low as $2.25, not for jug wine or blushy white zin, but offbeat options like Argentine Bonarda or a Grenache blend from Catalayud in Spain.

Don’t like wine? Enjoy an artisan beer or a cocktail. Even teetotalers can feel at home here: The well-fashioned American bistro fare goes very well with coffee, tea or Louisville pure tap.

Time flies when you’re having wine, and it’s hard to believe it’s been more than seven years now since L&N opened in its historic brick building — once a farmhouse — in the distinctly urban precinct where Butchertown meets Clifton.

Our friend Cynthia came through town the other day. She’s a wine geek and so are we, so L&N was the obvious destination. Just like that we were ensconced in comfortable seats at a good-size table in front of a fireplace, with wine glasses and appetizers lined up before us.

We noshed through crispy flatbread topped with Capriole cheese and fresh arugula ($8), deviled eggs kicked up with Fiedler Farm bacon, smoked paprika, cornichons and radish shoots ($6), cream-puffy gnocchi with mushrooms and butternut squash ($16), a juicy house-smoked pork chop perched on creamy mashed potatoes and topped with a sweet-tart compote of apples and mission figs ($22), and the always reliable L&N Burger, one of the best around ($11). A well-made crème brûlée and a scoop of house-made ice cream rounded off a memorable meal.

Dinner for three, including about 10 tastes of wines from around the world, came to a reasonable $114.75, plus a $25 tip. The share for two would have been around $70, plus tip.

L&N Wine Bar and Bistro
1765 Mellwood Ave. • 897-0070
www.LandNWineBarandBistro.com
Robin Garr’s rating: 92 points

Majid’s draws early applause in St. Matthews

Nearly three millennia past, before the glory that was Greece or the grandeur that was Rome, the emperor Cyrus the Great presided over the Persian Empire, extending from Eastern Europe through Southwestern Asia to northern India in the greatest empire that the world to that time had known.

Fast forward 2,700 years to modern Louisville and say hello to Majid’s, now open in St. Matthews with a new restaurant that shows considerable promise in its blend of the flavors of modern America and all the nations that made up Cyrus’s empire.
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Wild Ginger fills Metro’s space with sushi, Asian fusion

If you get out to the Pacific Northwest at all, you’re probably familiar with Wild Ginger, the regional restaurant phenomenon that has captured Seattle foodies’ attention with its Southeast Asian fusion cuisine.

And if you do, your eyes may have popped wide open when the signs advertising a new spot called Wild Ginger went up on the former Café Metro’s doors in the autumn of 2010. Could it be?

Well … no. Continue reading Wild Ginger fills Metro’s space with sushi, Asian fusion

Meeting mozzarella again for the first time at Mozz

Burrata Caprese at Mozz
Burrata Caprese at Mozz. Photo: Ron Jasin

If your idea of mozzarella is bland shreds in a plastic bag from the supermarket, or pale, stringy cheese pulling away from the top of your pizza like bubble gum, you’ll want to reset your expectations before dining at Mozz.

This new, upscale and trendy Italian eatery landed this month in the Cobalt Building that once housed Primo. The name means “mozzarella,” and mozz’ is what they do.

We’re talking real, fresh mozzarella, like fior di Latte (“flower of the milk”), cheese that’s delicate, sweet and silken, made in-house with fresh, hormone-free milk from locavore cows; a far cry from the Styrofoam stuff in the supermarket bag.
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Cleavage Wars: Hooters vs. Tilted Kilt

beef and pepers on plate

Well, well, well — Hooters has some competition in its previously uncontested milieu. You know: laid-back environment, pub grub, cold beer, multiple TVs ablaze with sports. Oh yeah, and cleavage. Lots of cleavage.

After hearing the buzz about the Tilted Kilt, 6201 Dutchmans Lane (the former Ernesto’s building, Oldenburg before that), I considered checking it out. But hey, Hooters is like an old friend; I didn’t want to be disloyal.
Continue reading Cleavage Wars: Hooters vs. Tilted Kilt

Village Anchor Pub takes roost

fried chicken on plate

Got milk? Or a Nike swoosh? How about “comfort food with a twist”?

Indeed, what kind of wacky restaurant concept might we expect from one of the nation’s top corporate-relations experts — a man who’s run campaigns for such iconic enterprises as the American dairy industry and Nike — when he comes back home and turns restaurateur?

That would be Anchorage resident Kevin Grangier, former sole owner of award-winning CarryOn Communications Inc. of Los Angeles, New York and … St. Matthews.
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Lots to like about Bank Street Brewhouse

plate of mussels
Mussels at Bank Street Brewhouse

LEO’s Eats with LouisvilleHotBytes

We arrived at Bank Street Brewhouse on a beautiful late-spring afternoon. The temperature was in the balmy upper 70s, the breezes were gentle, and there wasn’t a cloud in the sky.

I looked longingly at the four round patio tables out front and whispered to my bride how frustrating it is that the outdoor dining section has become the de facto smoking section for many Metro eateries.

The server must have overheard me. “Those tables are no-smoking,” she said with a smile. “Take your pick.”
Continue reading Lots to like about Bank Street Brewhouse

We get scrod, and haddock too, at The Fish House

Scrod and Haddock sandwiches

So what’s a scrod? I’ll spare you the notorious Boston cabbie joke (although if you’re desperate to hear it, email me.) Anyway … scrod – or “schrod,” an older variation that’s dying out – is a foodie term that’s hard to pin down. Its definition varies depending on where you look it up.
Continue reading We get scrod, and haddock too, at The Fish House