’Tis the season … no, I’m not talking about that season. ’Tis the season for spectacular over-eating, indulging ourselves a the delicious risk of life and health because, well, that’s what we do at holiday time.
If you’re ready for a break, though, or plan to be later, allow me to suggest a trip to Earth Friends Cafe & Coffee Bar, where virtuous dining can also be delicious.
Continue reading Take a healthy, tasty break at Earth Friends Cafe
Sometimes a little knowledge is not so much a dangerous thing as just a boring thing. When I learned that a new restaurant called Zoë’s Kitchen had arrived in the autumn of 2012 in the reconstructed space that long had held Stan’s Fish Sandwich, for instance, my wandering mind immediately wandered down a narrow space that holds my limited knowledge of Biblical Greek.
“Zoe,” I thought. “That means ‘life,’ in ancient Greek, or more specifically spiritual life, as opposed to ‘Bios,’ biological life. What a cool name for a restaurant!”
Then I found out that it’s just named after Zoë Cassimus, founder of the 12-state chain based in Birmingham, Ala. Continue reading Zoë’s Kitchen brings new life to the Vogue Center
Just imagine what it would be like if you had a good friend who was Indian, and he invited you over for dinner while his grandmother was visiting from Mumbai. If you enjoyed Indian food at all, much less loved it as much as I do, you would surely look forward to these authentic goodies with great anticipation.
Continue reading Bring patience and an appetite to Little India Café
Here’s bad news for Baby Boomers (and a cautionary note for the rest of you): As we get older, we can’t get away with eating as much as we used to. Our metabolism slows over time, and chances are our lifestyle slows down, too.
Continue reading Counting Calories And Loving It At Heart & Soy
“Good Day! I am the nephew of Dr. Gen. Col. Robin Mkborumi Bmaka Grrrr, the infamous Bean Factotum and former Royal Food Evaluator of Krakatoa. I am contacting you for your consideration in liberating a Treasure of Delicious, Memorable Good Things To Eat. Have you ever eaten the rare and delicious food of Nigeria? It is very rare and difficult to find, but I am prepared to part with 20 percent of the proceeds to be gained from your help and assistance in liberating this great African cuisine for the people of Louisville.”
Wait! Don’t touch that DELETE key! This is no scam.
Continue reading Funmi’s showcases the bright, bold flavors of Africa
If you’re not convinced that the world is about to turn, consider this: Bill Clinton is a vegan now. Long a fanatical devotee of McDonald’s burgers bought by the sack, our ex-prez is now on a plant-based diet.
Continue reading Meat-free dining goes mainstream
Why not invite a vegetarian friend to join you for barbecue today?
No, I’m not suggesting you torment your carniphobic buddies with plates of deliciously smoked and sauced animal flesh. Feast BBQ, newly arrived in the growing foodie scene that is downtown New Albany, offers a better option, more diverse and inclusive by half: You can get your smoky, saucy protein in the form of pulled pork, brisket, pulled chicken or … tofu!
Continue reading Meat, meet not-meat at New Albany’s Feast BBQ
A long time ago, in a galaxy far, far away, my father came home one day and announced, “Kids, we’re going to Chicago this weekend, and we’re going to a new kind of restaurant. It has the most amazing salads on a giant buffet, and you can walk right up and take whatever you want.”
I don’t think the name “salad bar” had even been invented in those days, back in the dawn of the Baby Boom. Continue reading Grazing the salad bars at Whole Foods and Jason’s
Catching up with a bunch of items that have piled up in my critic’s notebook, let’s take a quick trip around the world on a dinner plate, stopping off at a trio of worthy spots for tastes of the Mediterranean, Korea and a Philadelphia treat — a surprisingly fetching “cheeze” “steak” that’s fully vegan.
Today let us consider the humble soybean. Those savvy Asians have been chowing down on them for 5,000 years, and making tofu for most of the last millennium. Soybeans became a major U.S. crop after World War II. We feed most of it to animals. Offer most people a bite of tofu, and they’ll go, “Eeuuww.”
Continue reading Heart & Soy gets to the heart of soy
