Things are changing, and this makes us nervous. We’ve already mourned the loss of Harvest, Decca, and Rye during the pandemic, and their replacement in place if not in spirit by a branch of Cafe Lou Lou and a squadron of Latin-accented Olé Group eateries.
And now James Beard House reveals its annual restaurant award winners for 2023, and once again Louisville strikes out without a sniff of glory.
I just recently lamented about the way Louisville dining lately isn’t like it used to be, and I know I’m not alone in singing this chorus. Is it time for us to accept that our dreams of world recognition as a top-tier restaurant city aren’t to be?
The two guys work together like the practiced team that they are. Their elevator speech is sharp. Then they seque smoothly into a clear presentation. They look at each other. They smile. They laugh. They finish each other’s sentences.
The Louisville dining scene sure has changed since I was a kid! Or has it? There’s hardly a better way to spark a conversation among food-loving locals than to start talking about dining out the way it used to be.
It’s no coincidence that one of my recent columns that attracted the most comments was “Memories! The Closed Louisville Restaurants That We Miss The Most” (LouisvilleHotBytes, Oct. 22, 2022). Remember? Talking about old favorites like Hasenour’s, Casa Grisanti, Allo Spiedo, and all the other beloved eateries that many of us (cough cough) are old enough to remember with nostalgia. Continue reading We get happily lost on Memory Lane→
I’m sure I’ve confessed this before: I’m a pizza snob. I learned pizza in New. York City, with graduate studies in Italy, and I want my pizza authentic, artisanal, and made according to tradition. Pineapple pizza? Harrumph! I’m not even comfortable with jalapeños or broccoli on my pie.
But then I spotted a pickle pizza with Pop’s Pepper Patch Spicy Habagardil pickles on top. Hey, now! A strange yet irresistible call lured me out to Craft House Pizza’s new shop on Hurstbourne Parkway. I need this in my life! Continue reading We pick a plate of pickle pizza at Craft House→
If you love good food, cooking and dining out as much as I do, allow me to invite you to make the food justice movement part of your culinary life, too.
Between the budget impact of the pandemic and the time most of us spent hiding in our houses, I haven’t been to many fancy, upscale restaurants lately.
Did I say “Lately”? Let’s say I might have had one, maybe two, pricey dinners out since March 2020! I imagine a lot of you are in a similar place.
I was excited to go to one of my favorite upscale eateries recently. I was full of happy smiles until I sat down at our table and picked up a menu, ready to peruse its tasty delights
D’oh!
Thanks to an overhead light that blasted down from behind my head like an airport runway beacon, much of our table was bathed in harsh light. But that light was placed above and behind me so everything in front of me was lost in dark shadow. (Image recorded for posterity above.) Continue reading Nitpicks and whines: Dining annoyances→
I hope everyone enjoyed Louisville Taco Week last week and ate your fill. There’s a lot to like about a promotion that brings you tacos for $2.50 a plate at close to 20 local Mexican-style eateries!
I had big plans, but peaked too soon. All the advance advertising gave me such a powerful taco crave that I rushed out to Gustavo’s Mexican Grill and ate my fill a week before the event.
Early in 2020, Chef Rhona Bowles Kamar was trying to figure out what she wanted to do in life. Recently divorced, and out of the job she’d done as co-owner and chef at Ramsi’s Cafe on the World for 25 years, she was doing some catering and wondering what to do next.
Then came Covid-19. Restaurants were closed, the catering business cratered, and in a random encounter she met Donny Greene, a local activist who works in solidarity with Louisville’s houseless community. Continue reading Feed Louisville: Chefs fighting houselessness→
Remember back before Covid when restaurant buffets were commonplace? Lots of people love a buffet meal, and why not? You get abundant choice, all you can eat, and there’s no wait for a server and chef to do their work before you can pitch in.
