Sure, Louisville is named after a French king – Louis XVI, who later lost his head in the French Revolution – but let’s face it: This decision didn’t make us French. Continue reading We hunt for culinary trophies at La Chasse
Shift Wars
A recent internet meme made me giggle. A lot.
The photo was forgettable, but the text said “When I die I want AM shift to lower my casket, so they can let me down one last time.”
One could easily swap “AM shift” for “PM shift” in the meme, and it would still be just as funny. Shift wars. It’s a real thing in the restaurant industry. Continue reading Shift Wars
We swim in delicious marinara at Silvio’s
If you want to get to know marinara sauce the way that marinara sauce ought to be, I recommend getting it from a man who makes it by the five-gallon bucket. If that man happens to be Bill “Silvio” Melillo, you are definitely on the right track. Continue reading We swim in delicious marinara at Silvio’s
How hot? That hot. They’ll tell you no lies at A Taste of Thai
“How hot do you want your Pad Thai?”
This can be a leading question in any Asian eatery where some of the dishes have the capability to scorch your palate. I raised an eyebrow, seeking more information.
“Scale of one to four,” our friendly server added, neglecting to mention the “zero” possibility. More about that later. Continue reading How hot? That hot. They’ll tell you no lies at A Taste of Thai
Brains! Brains! Get ‘em at Zombie’s Evansville-style Brain Bistro
First Buffalo wings became a thing, emerging from the snowy city’s iconic Anchor Bar to arrive as a national phenomenon in the 1980s.
A decade later, Chef Shawn Ward brought his upscale take on shrimp and grits to town, turning this simple dish of po’ folks in South Carolina’s Low Country into an entree so popular that it inspired dozens of variations.
More recently, we got Nashville! Continue reading Brains! Brains! Get ‘em at Zombie’s Evansville-style Brain Bistro
We go full carnivore, almost, at Le Moo
For more than 60 years, tens of thousands of Louisville folks have made it their custom to stop off at KT‘s for an adult beverage — or several — and maybe a quick bite on their way home from work.
It opened as the Old Kentucky Tavern back in the 1950s, evolved into KT‘s in 1985, and lasted another 30 years. But everything eventually changes, so wave buh-bye to KT’s and say hello to Le Moo, marketing and PR guru Kevin Grangier’s spectacular new spot, now branded as a “mid-range steakhouse and more.” Continue reading We go full carnivore, almost, at Le Moo
Let’s go to the Hub! No, the other Hub …
It went down like this:
“Hey, wanna go eat at The Hub?”
“Sure! I’ve been looking forward to that.”
A few minutes later we were whizzing across the new Abraham Lincoln Bridge, and Mary started getting skeptical. “Are you lost? That place is right next to the Comfy Cow. I’m pretty sure that’s Indiana ahead.” Continue reading Let’s go to the Hub! No, the other Hub …
Everybody still goes to Havana Rumba
“Nobody goes there anymore. It’s too crowded.” Did Yogi Berra really say that? Baseball legend attributes this quotable quote to the late, great New York Yankees catcher; but bear in mind that Yogi is also recorded as having said, “I really didn’t say everything I said.” Continue reading Everybody still goes to Havana Rumba
Comfy Asahi Japanese makes a good first choice or backup
OhBoyOhBoyOhBoy! We’re going to La Chasse tonight! I’ve been waiting a while for this hot new spot on Bardstown Road to hit its stride before rushing in for a review, and tonight’s the night. I’m getting cleaned up and ready, singing happy songs in the shower, where the acoustics are great.
Then Mary hammers on the door. Continue reading Comfy Asahi Japanese makes a good first choice or backup
On a Wait
Tickets are spilling out of the printer, faster than anyone could read them aloud. Cooks are busy filling orders for the previous 20 tickets, and not just a list of items, but a list of modifications including burger temps, steak temps, and at brunch, egg styles: sunny-side, scrambled with or without cheese, hard-fried, poached, hard-poached (that’s a boiled egg, out of the shell, people – it takes 10 minutes), with toast, without toast, gluten-free, sub a side of this, that or the other. Continue reading On a Wait