The Post's giant cheese slice

The Post’s pizza earns our salute

Mary claims that I never met a pizza I didn’t like, but this is a gross exaggeration. Sure, I like pizza, a lot, and I generally won’t say no to a slice. Why should I?

But liking the stuff doesn’t mean that I give up my critical discernment, dammit! Show me a Corporate Pie™ and I’ll shrug and go “Meh.” I know pizza, and I know what I like. And I’m here today to tell you that I like the pizza at The Post, an appropriately hip, casual pizzeria in a shotgun house that was once home to once housed Lone Wolf Post #5636 of the Veterans of Foreign Wars post in Louisville’s Germantown.
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Pad Thai at Thai Cafe

I want to bring the heat at Thai Cafe, but the chef won’t let me

Where in the world do you find the globe’s most fiery-spicy cuisine? This seemed like a simple enough question when I dreamed it up amid a sudden craving for culinary fire the other day, but it’s hard to get a definitive answer. Continue reading

Chicken raasu ra bhat

Mt. Everest View offers a delicious taste of Nepal

Our friend Ashley just came to town recently, from Alabama by way of 10 years in New York City. A savvy foodie with a love for ethnic eats and a proud adoptive Brooklynite, she came to Louisville expecting great regional fare, but worried that her new home town might be a culinary purgatory when it came to world cuisine.
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America The Diner's hamburger

America. The Diner. Funky, fun and open almost 24 hours

Today let us celebrate the noble hamburger, an iconic confection that’s easier to eat than it is to research.

Aka “hamburg steak,” this ubiquitous ground-meat patty on a bun has been known by that name only since around the 1890s, the usually reliable Online Etymology Dictionary tells us. The hamburger’s historic connection to Hamburg, Germany, is also asserted but unproven, but that’s not important right now.
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Industry Standard - Marsha Lynch

Family meal

Did you know that many professional cooks have poor eating habits? We taste dishes over and over all day while we tweak and verify for consistency. We nibble at our mise-en-place: a few roasted pine nuts here, a few slices of prosciutto there. A plastic tasting spoon shoved in your face with a “Taste this and tell me what you think!” when you have no idea what you’re tasting. Continue reading

Seviche's Churrascos de Argentina.

Seviche remains No. 1 even when the chef’s away

This time it was special. A birthday, an anniversary, and I wanted to treat my bride to the city’s best. So who’s No. 1? It’s gotta be Seviche.

We all know that this city is blessed with a grand buffet of great restaurants, with 20 or more that can dominate on any given day. But Chef Anthony Lamas’ pan-Latino gastronomic temple on Bardstown Road rings my chimes consistently loud and clear.
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That Dan Sandwich at Toonerville Deli

We mentor a budding food writer at Toonerville Deli

In this food-loving city full of food-fascinated folks, there must be a thousand food bloggers, freelancers and journalists. My friend Dana is one, and she does it well. So I was truly honored when Dana asked if I’d help mentor her 12-year-old cousin, Amber, visiting from Michigan, who wants to be a food writer, too.

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Industry Standard - Marsha Lynch

What Happens When a Restaurant Closes?

We all know what happens when a restaurant is getting ready to open. Projected opening dates get pushed back due to construction or licensing/permit delays. There’s a predictable shuffle of executive chefs, sous chefs, line cooks, general managers, bartenders and servers culled from other establishments in town. There are lots of bills for interior decorating and the first flush of new stemware, china and flatware. Finally, when the liquor license is granted at last: a “soft opening” or friends and family night. Kudos all around. Back-slapping. Rounds of beer bought for new staff at a local bar.

But what happens when a restaurant closes?
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It's Not Tofu sandwich and an order of fries at Epic Sammich Co.

Epic Sammich Co. is not Rumplings, but it’ll do

For a too-short, brilliant seven months, the glory that was Rumplings blazed like a comet soaring across the sky of Louisville’s dining scene.

Then, just like that, one night in early June, Rumplings went dark, accompanied by a chorus of wails from despairing fans.

Okay. I admit it. That’s kind of dramatic. But dammit, that’s how I felt, and judging from the anguished voices I heard, I don’t think I was alone.
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Tea Station Chinese Bistro's Mongolian Lamb

New urbanism, same old Chinese in Norton Commons

There we were, Mary and I, sitting and chatting as we waited for our apps in the comfortably cozy confines of Tea Station Chinese Bistro. We sipped Tsing Tao beers and gazed out at the main drag of Norton Commons, the new subdivision with the old-time look, trying to figure out why this village somehow feels both appealing and a little creepy all at the same time.

Norton Commons was Louisville’s first large venture into the “New Urbanism” (or at least the first since St. James Court was developed in 1887). Hey, New Urbanism is cool! Something new, made to look old, compact and walkable, retro in style, quaint but, um, “safe.”

So what’s not to like?
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