Show me a restaurant that does the small things well, and I’ll show you one that does the big things well too. Like Locals Food Hub & Pizza Pub in Smoketown.
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After oohing and aahing through a memorable meal at Enso in Clifton, I basically just gasped in awestruck delight.
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This social-media ad inspired me to immediate action: “Tomato season has returned, and so has the beloved Haymarket BLT!
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From spotless silverware to estimable fare, everything about Perso signals a level of care that permeates the entire dining experience.
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By Robin Garr LouisvilleHotBytes.com Blue Dog Bakery celebrated a quarter-century of making great bread for Louisville’s people this year, and it’s hard for me to believe that it has been that long. It feels as if it was only recently, but it was actually way back in 1998 that I knocked on Blue Dog’s back … Continue reading Blue Dog achieves perfection, or comes mighty close
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By Robin Garr LouisvilleHotBytes.com Charcuterie. Not long ago, most of us weren’t even sure how to pronounce it. Now, says the National Restaurant Association, “Charcuterie makes the cut for 2023. A Top 3 hot menu trend and No. 1 in appetizers … charcuterie is a rising star on menus.” Indeed, charcuterie is showing up in … Continue reading We go for the big cheese, and charcuterie too, at Harvey’s
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By Robin Garr LouisvilleHotBytes.com When I get a restaurant meal, I look for a number of things whether I’m reviewing or not, but especially if I am. • I like a sense of design and style that doesn’t get in the way of comfort. • I like good service. Friendly is fine. Fawning is not. … Continue reading Creative Naive scores high on our critic’s criteria
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By Robin Garr LouisvilleHotBytes.com If you haven’t made your way out to Barn 8 Restaurant at Hermitage Farm in Goshen, take my advice: You ought to give it a try soon. You’ll be glad you did. Walk in the front door of the black, red-trimmed former horse barn on U.S. 42, and one of the … Continue reading Barn 8 delivers culinary treats in a delightful farm setting
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It all started, as things so often do, on social media. I was browsing Instagram, tapping through a lot of the local restaurants that I follow, when a simple white-on-black text image caught my eye. “Taco Tuesday,” read the post from Red Hog Artisan Butcher. And then the clincher: “Fried Soft Shell Crab Tacos!” “Taco … Continue reading Soft shell crab tacos lure us to Red Hog
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