Anybody want a little mutton? I can hear you going “Eeuuww!” all the way from here.
Once beloved by our English and Australian cousins, who had a lot of sheep around, mutton has all but died out in modern times. You’ll rarely if ever see it in the grocery store or on a restaurant menu. In an age of mild beef, chicken and pork, “the other white meat,” mutton has a bad reputation as strong, greasy and gamey meat.
Continue reading Ole Hickory Pit, old Western Kentucky tradition
If you haven’t been up to the revolving top of the Galt House for a while, you may be surprised to see how much things have changed. Gone is the faux sailing ship look, with its blocks and tackles and green, purple and gold running lights.
Exit the elevators on the hotel’s 23rd floor now, and you step into a series of sleek rooms decorated in stark black and white. Light fixtures made from stacks of clear globes look like bubbles rising in champagne. But the real eye-catcher, as it has always been, is the lofty view of the Ohio River and the city all around.
Continue reading Rivue brunch goes round and round
I love El Tarasco’s St. Matthew’s property. I go there for lunch several times a month with my friend and business associate Jerry, and we’re never let down — when it comes to quality Mexican at a great price, it’s hard to beat. The chicken tacos are ridiculously good.
Continue reading Another reason to love El Tarasco
The economy is still pretty much in the tank, local unemployment is soaring, and gasoline prices are crawling upward again. Who can afford fine dining?
Continue reading Bistro Le Relais: Still classy, a little less pricey
“I just can’t do sushi,” my Facebook friend Suzie in Arkansas posted. “It’s the redneck in me.”
Maybe. But even the most ardent sushi-hater could be rehabilitated at Dragon King’s Daughter, where Toki Masabuchi puts an international twist on the creative sushi delights that have built her a loyal following at Maido Essential Japanese in Clifton.
Continue reading Dragon King’s Daughter gives sushi a new twist
Drive in to Home Run Burgers & Fries on impulse, and you might initially assume that you’ve found your way to yet another franchised burger chain.
Continue reading Home Run Burgers slams a base hit
Where is it written that eggs must be reserved for breakfast? In my culinary Day Timer, an omelet makes a splendid date for dinner. Scrambled eggs go down well anytime. And bacon! There’s no hour of the day or night when the thought of smoky, salty bacon won’t inspire a hunger pang.
Continue reading Breakfast, tapas? Have it your way at North End
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| The new and improved Burger Boy. LEO photo by Ron Jasin |
LEO’s Eats with LouisvilleHotBytes
(Burger Boy, A.J.’s Coffee ‘n’ Cream, Polly’s Freeze, Mike Linnig’s)
“Road trip!”
With the possible exception of “smog alert,” no two words say summer better.
For the inveterate foodie, no road trip would be complete without stopping to sample roadfood, a concept that the writers Jane and Michael Stern made famous, defining it as “memorable local eateries along the highways and back roads of America.”
With summer finally blazing at its peak, we’ve done some road time lately, visiting a few old friends on the highways around Louisville, and discovering a bright new face on a roadfood-style inner-city eatery that has lifted itself from a dive into an inviting diner. Let’s start there.
Continue reading Road trip ramble
If you think of a Japanese restaurant, sushi may cross your mind, assuming you’re a reasonably adventurous diner. Not so adventurous? Then the fun of Japanese slice-and-dice chefs showing off their utensil-tossing techniques at hibachi tables may ring your gong.
Continue reading Mikato brings Japanese flair to old Napa River space
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LEO’s Eats with LouisvilleHotBytes
Pizza originated in prehistoric times, food experts say, when Stone Age tribes pounded wheat grains into a coarse batter and baked rough rounds on hot stones. Then they would top this primitive flatbread with whatever roadkill or gleanings were available. They didn’t call it “pizza,” but we think they probably called it good.
Tomatoes and cheese weren’t added for a few millennia, but by the time pizza as we know it was created in Naples and emigrated to the New World in the Ellis Island days, aficionados were surely already fighting over whose style was best.
Locally, folks who’ve tasted the joys of New York City pizza engage in a constant quest to find something akin to the Italian-immigrant style of pie that’s sold on almost every street corner in Gotham. It’s not an easy quest, as Louisville’s own pizza form (perhaps best demonstrated in the mile-high Impellizzeri pie) has earned a strong following in its own right.
Nevertheless, the quest continues, and when I heard that Perfetto Pizzeria had recently opened in the Plainview quarters last occupied by the short-lived Slice of NY, I rushed eastward to check it out.
Continue reading Here’s anuddah New York pie. Got a problem widdat?