This restaurant is reviewed in the post “Asian adventures, New Albany style”
Category Archives: A RESTAURANT LISTING…
We like smut. It’s good.
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| After a brief hiatus, former Mayan Gypsy chef Bruce Ucan is back at it with Mayan Café, in the East Market location where Mayan Gypsy started out. LEO Photo by Nicole Pullen |
LEO’s Eat ‘n’ Blog with Louisville HotBytes
Smut. Corn smut. It’s a nasty name for a nasty-looking thing, a black, disgusting fungus that turns corn kernels into swollen gray blobs that look like an alien mutation, a sight so gross that the ancient Aztecs named the stuff “cuitlacoche” or, literally, well, “black turds.”
Although cuitlacoche may look like something the dog dragged in, it tastes really, really good. So, while North American farmers curse and destroy smut-afflicted corn, Mexican growers are more inclined to praise Lord Quetzalcoatl, peel off the pillowy black fungus and serve it for lunch. Or put some in cans and ship it north to savvy restaurateurs.
Selling it to Anglos can be a challenge, though, so the few eateries around the United States that serve cuitlacoche (pronounced “wheat-la-COH-chay”) generally describe it with more appetizing euphemisms. “Mexican caviar,” for instance. Or, at Louisville’s excellent Mayan Café, “exotic mushroom,” appended to the Aztec “cuitlacoche” without the literal translation.
Continue reading We like smut. It’s good.
Something’s fishy at Seafood Connection, and we like that
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| Seafood Connection’s salmon taco (left) is topped with peach salsa; fried capers light up the flavor of the fish taco. Neither is your grandmother’s Tex-Mex. Photo by Robin Garr |
(Voice-Tribune, June 14, 2007)
Travel around the Mediterranean and through the Latin countries, from Greece past southern Italy, Provence in France, Spain and on around Gibraltar to Portugal, and you’ll find wonderful seafood and fish restaurants in just about every port.
To my mind, the best of these places are the most informal, and it just doesn’t get any better than when the “menu” is a pile of fresh fish and shellfish, still briny from the ocean, piled on ice near the entrance. Pick the fish that appeals to you, point to it, and someone will whisk it away, soon to return it sizzling on your plate.
Louisville is a long way from the Med. Indeed, we’re about 600 miles from the nearest seacoast. But you can eat like this – or a little bit like this anyway – in the heart of St. Matthews at Seafood Connection in Chenoweth Square.
Continue reading Something’s fishy at Seafood Connection, and we like that
We take Rivue for a spin
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| On the 25th floor of the Galt House, the hotel’s former idiosyncrasies have yielded to the elegant furnishings of Rivue, a brand new upscale restaurant with an amazing 360-degree view of the city. LEO Photo by Nicole Pullen |
LEO’s Eat ‘n’ Blog with Louisville HotBytes
(Rivue; Caffe Classico’s new pizza)
The late developer Al J. Schneider, never a man to pay much attention to negative counsel, pretty much went it alone when he built the Galt House on Louisville’s then-moribund waterfront in 1973.
Schneider lived long enough to enjoy vindication as a vibrant redeveloped downtown scene rose around his venture, which bore the name of a historic 19th century hostelry where Charles Dickens once stayed.
But if the truth be told, a lot of people are still chuckling at the combination of hard-headedness and wacky design sense that inspired him to create the place in a style that can only be described as “idiosyncratic.”
Shocking pink met pukey green, and plaid introduced itself to paisley in an odd high-rise that used to boast the simple letters “H-O-T-E-L” running vertically down its river facade, surmounted by a pair of oversize, revolving view restaurants that from the outside resembled nothing so much as bulging bullfrog eyes.
Continue reading We take Rivue for a spin
Pizza: The all-American snack?
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| Ready to fold and eat: Four sizzling NYC-style slices at Luigi’s. Photo by Robin Garr. |
LEO’s Eat ‘n’ Blog with Louisville HotBytes
(Primo, Tony Boombozz, Luigi)
Pizza, as I’ve pointed out before, traces its roots to Italy, specifically to the seaport city of Naples in the shadow of Mount Vesuvius. In the American melting pot, though, pizza has become as all-American a dish as, well, chow mein or sauerkraut.
From the American Northeast, where immigrant families still turn out a respectable variation on the Neapolitan original, pizza evolved as it moved across the nation in the postwar years. It gained a little here, lost a little there, and has gifted us with offshoots that range from the thick, casserole-like Chicago deep-dish pie to Wolfgang Puck’s California inventions with their wacky toppings of smoked salmon, sour cream and caviar.
Continue reading Pizza: The all-American snack?
Indulgent brunch at classy Volare
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| Shrimp and grits: This Italian-accented variation on the Low Country standard is a brunch standby at Volare. Photo by Robin Garr |
(Voice-Tribune, May 31, 2007)
It’s hard to believe that Volare has been around for only three years.
In those short years, this classy Italian dining room has shed its original Chicago-based connection; brought in the savvy Majid Ghavami as general manager, and hung on to Chef Dallas McGarrity, who cooks Italian as if he had a vowel on the end of his name (and hey, he does!)
With a recent expansion increasing the seating area and kitchen, there’s more of Volare to love than ever. It’s a personal favorite, my No. 1 choice among Louisville’s Italian restaurants for food, mood and service.
Continue reading Indulgent brunch at classy Volare
Right on ‘cue: three great spots for ribs
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| The ribs at Frankfort Avenue Beer Depot (F.A.B.D.) are possibly the best yet Photos by Robin Garr. |
LEO’s Eat ‘n’ Blog with Louisville HotBytes
(Rite Way, Smoketown USA, F.A.B.D.)
Speak of barbecue, and many of us will visualize a rural scene: A tarpaper shack, well off the interstates out in blue-highway country, sporting a washing machine on the front porch and a primer-coated car sitting up on blocks in the front yard. Out back, a black iron drum smoker wafts up seductive scents of sweet hickory smoke and gently roasting pork. And then our mouths commence to watering.
In fact, nowhere is it written that proper barbecue requires a road trip. Rural though its roots may be, many a master of ‘cue – or his grandparents – has come to the city, where those aromatic smokers now stand proudly behind trim shotgun houses or sturdy brick storefronts, with nary a washing machine or wheelless ’39 Ford in sight.
Continue reading Right on ‘cue: three great spots for ribs
Hey mambo, mangia Italiano!
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| Le Gallo Rosso’s lasagne is as big as a brick, with hearty layers of pasta, ground pork and veal, well-fashioned tomato sauce and cheese. Photos by Robin Garr. |
LEO’s Eat ‘n’ Blog with Louisville HotBytes
(Le Gallo Rosso, Melillo’s)
If you’ve been around the Louisville dining scene long enough to remember back when the old landmark Casa Grisanti was still a pizzeria, you know that long before there was trendy “Northern Italian” we had spaghetti with meatballs and plenty of spicy red tomato sauce. Extra credit for red-checked tablecloths, plastic grapevines and wicker-wrapped Chianti bottles recycled as candle holders.
To get technical about it, “Northern Italian” isn’t really authentic Italian so much as a somewhat idealized American rendition of popular dishes from all over Italy. The genre gained traction during the 1970s as a lighter, more upscale reaction to the hearty tomato-sauce Italian that had gone before.
In fact, the red-sauce genre is arguably more honest, drawing its inspiration from the heritage of Southern Italy – Calabria and Sicily – filtered through New York, New Jersey and the Northeast by immigrants in the Ellis Island era.
Continue reading Hey mambo, mangia Italiano!
Zen and the art of vegetarian dining
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| Big Salad: City Café’s Jim Henry used to make this big salad for himself, but his customers at the Mid-City Mall location convinced him to add it to the menu. It’s a vegetarian meal in itself. Photos by Robin Garr. |
LEO’s Eat ‘n’ Blog with Louisville HotBytes
(City Café, Zen Garden, Shiraz)
I’m a carnivore, an obligate carnivore. I like meat and find it hard to imagine life without beefsteaks, pork chops, poultry or fish on my plate.
And yet … and yet … when I wax philosophical, I can see some strong arguments for vegetarianism.
I can see it when I think about eating for health and nutrition; and I can see it when I remember reading “Diet for a Small Planet” back in the day, and learning just how many resources are spent on getting a steak to my table.
Continue reading Zen and the art of vegetarian dining
Shiraz Mediterranean Grill
This restaurant is reviewed in the post “Zen and the art of vegetarian dining.”