Which came first: The pizza or the bread? A trip out to Anchorage to visit the excellent MozzaPi might recalibrate your thinking on this not-so-simple question. Continue reading MozzaPi brings bread maker’s art to remarkable pizza
“Whiskey” or “whisky”? What’s the difference? For Chef Edward Lee, the “e” option was the way to go for his new liquor bar and diner, Whiskey Dry. This makes sense, since by general practice – enshrined in The Associated Press Stylebook that guides American media editors – bourbon, rye and Irish are whiskey with an ey, while Scotch, Canadian and Japanese are whisky with a y.
But Louisville people who grew up with Old Forester whisky and Makers Mark whisky aren’t so sure about all this. Whisky or whiskey? This is the kind of whiskey-nerd discussion that would go just right with a glass or three at Whiskey Dry, Lee’s latest venture that opened in Fourth Street Live last month. Continue reading Go to Whiskey Dry for bourbon. Stay for a burger.
Should a restaurant employee ever lose their job due to a social media post? Well, in a word – yes. But are there situations in which a cook or server should be able to vent a little on Facebook or Instagram without fear of retribution from their employer? Almost never. Continue reading Social Media and the Restaurant Worker
How is Øskar’s Slider Bar delightfully different from just about every other eatery in town? Uff da! Its light, amusing Scandinavian vibe sets it geographically and culturally apart from all the local restaurants that fake a drawl while frying chicken and simmering grits. Continue reading Øskar’s offers a delightful taste of Scandinavia
Vincenzo and Agostino Gabriele reinvented the Louisville dining scene a generation ago. Now Agostino’s sons, Carmelo and Michael Gabriele, have opened their own Italian restaurant in Germantown, named Sarino after the family nickname for another uncle, Rosario.
Will Sarino be something like Vincenzo’s Jr., then? I’m going to say no. But that’s no slam. Sarino is delightful in its own right, but it is as different from Vincenzo’s as millennials are different from baby boomers and as different as downtown is from Germantown. Continue reading Appealing Sarino carries Vincenzo’s DNA, but it’s no clone
It seems as if Porcini just got here. It seems as if Porcini has been here forever. The truth, as usual, lies between these extremes, but one thing is certain: The years have flown since I first sat down to a fine Italian dinner at this comfortable Frankfort Avenue landmark. Continue reading Porcini’s landmark status is well and fully earned