Preview by Deb Hall This is a report on a pre-opening media tasting. La Coop opens to the public on Tuesday, April 24.
The latest addition to the East Market corridor – La Coop-Bistro A Vins – aims for the welcoming ambience of a neighborhood French bistro, and succeeds very well. They’ve done amazing things with the former 732 Social space- now transformed from its former industrial vibe into a warm and inviting space that feels very much like the actual bistros in France. Continue reading Craving French bistro? Here comes La Coop!→
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.
I remember with pleasure and deep gratitude the first time I was paid a sincere compliment in a professional kitchen. As a recent culinary-school graduate, I was working a very busy pantry shift in a downtown restaurant on a “show night.” (A “show night” means there are one or more concerts, plays or sporting events in the area; nearby restaurants get hit hard just before curtain or buzzer time.) Continue reading Soldiers of the kitchen→
You absolutely love good food and love dining out. Perhaps you’re preparing for semi-retirement. Maybe you worked in a restaurant when you were younger (or do so now). You have some money saved, or somehow miraculously have a funding source — a backer, a fan, a parent — someone with a fat checkbook who believes in you and your talents. You’re inspired by your culinary experiences and think, “Hey, why not? Let’s open a restaurant!” Continue reading So you want to open a restaurant?→
French fries are delicious. So is duck confit, and a fluffy croissant from your favorite bakery. Macaroni and cheese should be its own food group. Mashed potatoes? More, please. Pass the butter. Continue reading First-degree mischief→
Well, the end of the year is here again, and with it come dozens of “Top Lists,” hustled upon us by media of every flavor. Most of these lists are forgettable and disposable — including the ubiquitous “Top Restaurants of the Year,” written by someone who may know something about the industry, but who may not share your palate, your wallet or your geographical location. So, what if you built your own personalized list of favorite and potential eateries? Then you might never again have to have that dreadful, circular conversation that begins with “Where do you want to eat?” Continue reading Build your own top restaurants list→
We’ve all been there: You’re out for dinner, hungrily anticipating your entrée. You watch as the kitchen door swings open. Is that your food? What in the world is sticking out of it? Indeed, that is your entrée — the server stops at your table and sets down what someone surely thought of as a masterpiece of presentation. What is sticking out of your mashed potatoes is a giant sprig of rosemary. It’s practically 9 inches tall. Whoever finished off the dish — and it could be the person who cooked it, an expeditor, or even your server — is guilty of over-garnishing. Continue reading Lily-gilding→
I recently joined the catering division where I work, so catering has been very much on my mind lately. The Oxford English and American dictionaries define catering a few different ways: to provide food and drink at a social event or other gathering; to provide what is needed or required; to take into account or make allowances for; to try to satisfy (a need or demand). Continue reading To your every whim→
Who gets to rock the color white after Labor Day and all year ’round? Millions of us chefs and cooks all over the world. Our uniforms are called “chef’s whites.” Although the entire ensemble isn’t always white, the jacket, apron and toque (hat) usually are. For verbal shorthand, we just say “whites,” as in “Good grief, I gotta do a load of whites tonight or I’ll have to go to work naked tomorrow.” Continue reading The wearing of the whites→
In full-service restaurant dining, to provide guests with a satisfying experience, a delicate balance must be struck between three components: the server, the kitchen staff and the diner. Continue reading The Service Triangle→
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