By Robin Garr
It has been almost two years since a maintenance-related roof collapse abruptly closed four popular restaurants in the Gallerias at St. Matthews strip on Oechsli Avenue in St. Matthews.
The roof remains unrepaired, the building is up for sale, and litigation is pending. Under the added weight of the Covid-19 pandemic, each of the four eateries – Del Frisco’s, Havana Rumba, Charim Korean Restaurant, and Half Peach Bakery & Cafe – has struggled to deal with insurance and legal issues as they fought to recover and relocate. Continue reading We welcome Half Peach back after a rough spell
By Robin Garr
I’m not vegan, although I can see the argument against industrially produced dairy products, and I don’t even like milk. It would be hard for me to give up favorites like artisanal cheeses, pastured eggs, and ice cream, though.
But that ice-cream thing may be changing. The other day I noticed a case at Graeter’s promoting its new line of Graeter’s-branded Perfect Indulgence Vegan ice cream, animal free and lactose free in assorted flavors at $7.99 for a pint. Continue reading We scream, do you scream, for ice not-cream?
I had a pit beef barbecue sandwich the other day that was so good it made my head spin. And here’s the kicker: This sandwich was vegan, made entirely from vegetables without a trace of meat.
How can this be? This sandwich, so delicious that I can still taste it in my mind’s palate a couple of days later, came from V-Grits, not just one of my favorite vegan restaurants but one of my favorite restaurants … period. Continue reading V-Grits is head-spinning good, even if you’re not vegan
Following on his success with vegan takes on popular fast-food dishes like the Farby, an Arby’s knockoff made without a molecule of meat, Morels Cafe’s proprietor Stanley Chase has now turned his attention to a seemingly even more impossible task.
Behold, Morels Vegan BBQ Smokehouse, where Chase is creating vegetarian barbecued pulled “pork” and meat-free sausages that one could easily mistake for the real thing. Chase says vegetarian barbecue is a new concept, with similar restaurants in only two other places in the U.S. that he knows of, both very popular on their home ground: Homegrown Smoker in Portland, Oregon, and Monk’s Vegan Smokehouse in Brooklyn. Continue reading Morels smokes serious ‘que … without meat
Way back in 1975, when hardly anyone around here knew what street food was, Vijay Agrawal took his first steps toward culinary success when he added bhaji pav – a popular Mumbai veggie curry dish served with white rolls – to the selection of his outdoor chaat (snack) cart in downtown Ahmedabad, India’s fifth-largest city.
People loved it, and before long Agrawal opened his first sit-down restaurant. He called it “Honest,” and the food was honest, and before long he had shops all over Ahmedabad, then all across India, prompting jokes about “The Indian McDonald’s.” Continue reading What’s a bhaji pav? Honest Indian’s new delights
… and Morels has it.
Even if you’re not a vegetarian or vegan, the folks who make the Impossible Burger want to get their meat-free, gluten-free, hormone-free and ridiculously delicious burger into your mouth. No, they’re not pushy vegan evangelizers. They just want to save the earth by replacing resource-gobbling beef with eco-friendly plants. Continue reading The Impossible Burger gets even more impossible