Welcome, Louisville newcomers, by which I mean anyone who’s been here less than five years or so. Here’s a quick lesson in the way we give directions around here: Monnik Beer Company is located where the old Zeppelin Café used to be. If that doesn’t nail it, Zeppelin was where the old Heitzman’s Bakery used to be. Continue reading Come to Monnik for the beer, stay for the food
All posts by Robin Garr
At Silvio’s, the calamari win redemption
When I reviewed Silvio’s last month, I praised everything it had … but had to declare the calimari “disappointing … competently fried, not greasy, but they weren’t crisp, and the tentacle bits were tough and rubbery. The marinara was the best part.” Proprietor Bill Melillo was quick to respond, assuring me that he was working on that. We returned, and I’m delighted to report: problem solved. They were great, piping-hot and crisp, as they should be. The rings in particular were tender and flavorful, with a nice crunch to the light breading. And the marinara remains outstanding. Good work, Silvio!
(silviositalianrestaurant.com)
Say it ain’t so, Doc! Your Cantina disappoints
What’s up, Doc? We brought high hopes to your new Cantina but left bewildered, leaving unfinished one of the worst restaurant meals I’ve had since we chose a Denny’s for lunch in Denver in 1992. Continue reading Say it ain’t so, Doc! Your Cantina disappoints
We hunt for culinary trophies at La Chasse
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
Enjoy Mexican without compromise at MexA Steak Tacos
When we survey the delectable array of Mexican, Tex-Mex and other South-of-the-Border eateries that grace our town these days, it’s easy to forget that we haven’t always been so richly blessed.
I’m sure I’m not the only Baby Boomer who can still remember when “Mexican” in Louisville meant “chili,” with a canned tamale dropped in the bowl upon request. Continue reading Enjoy Mexican without compromise at MexA Steak Tacos
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