Yep, Deb's got it. Since Deitrich's I've noticed two tops lingering on the top of the walk-in list while say a four top that came in after the twos is seated. I think you're safest committing to sitting walk-ins in the order they arrive.

... Tim Martin)>>>> Langtry's Road House (Doug, Tim , John Bensinger, Bim Deitrich) >>>>> Deitrichs (Bim only) >>>>Allo Speeido (Bim) Great idea... Grisanti's will be ...

... Tim Martin)>>>> Langtry's Road House (Doug, Tim , John Bensinger, Bim Deitrich) >>>>> Deitrichs (Bim only) >>>>Allo Spiedo (Bim) You see what I mean. I just think ...

... or, um, Italian meatballs. :D Make 'em with veal, and you've replicated Bim Deitrich's fantabulous Allo Burger. In other words, it's a good technique. # 1 large slice ...

Now that I think about it, I remember Vincenzo brought his family to Deitrich's on Sundays. And Bim and Joanne made a point of grabbing a bunch of people once a month and going to Lilly's, Le Relais, Jack Fry's or to Metro. Metro had a huge reputation in the eighties.

... ingredients that's when I think food took a giant leap forward in Lou. Bim bought Myra's then Burger's decided to expand which created Deitrich's. Susan bought Jack Fry's from Sandy. Sandy created Cafe Society on Main St. and ...

Robin F. wrote:I miss any restaurant by Bim Deitrich - Deitrich's, Allo Speiedo, Primo - come back Bim . . .

Don't forget Langtry's.

I miss any restaurant by Bim Deitrich - Deitrich's, Allo Speiedo, Primo - come back Bim . . .

... I've refrained from posting my opinion til now but I have to agree with you Dave. I don't think I've ever missed any restaurant as much as I miss Deitrich's. The food quality and originality (and service) was a solid 10. The real reason I miss it was because of its ability to transport me someplace ...

... All points lead to the same place... It's worth noting, though, that in 1990, Bardstown Road was THE restaurant row. Frankfort? Nothing but Deitrich's was here then. Porcini didn't show up until 1992, The Irish Rover in 1993, and El Mundo, Daily Grind/Heine's ... suddenly it all got going, ...

When we opened Deitrich's we were the first open kitchen in town with the line literally under the proscenium arch. So the thought was to do what we did quickly. No complicated, heavily prepped entrees, sides or sauces. That concept ...

... ethnic front. Talk to me about "lots more creativity," though. Can you be specific? When I think about places like Lilly's and 610 and Deitrich's, just to name a few, the cutting-edge places of the '80s were already pretty creative. Maybe you find it more widespread?

... to reveal its historic white-tile "Z" facade, Zanzabar recently took on executive chef Jack Tapp, once chef at the late Brasserie Deitrich. This unlikely balance of upscale flair with tried and true seems to be working. ... Zanzabar 2100 S. Preston St. 635-9227 http://www.zanzabarlouisville.com ...

Dave Nelson wrote:Jackie, I know that remoulade you're talking about. We used it at Deitrich's when Lon Durbin was chef. He was chef at Bristol in the begining years. I think you had it at North End one time. I can post recipe if you all would like. I use it everywhere I go!!

Yes, Please!!!

Jackie, I know that remoulade you're talking about. We used it at Deitrich's when Lon Durbin was chef. He was chef at Bristol in the begining years. I think you had it at North End one time. I can post recipe if you all would like. I use it everywhere I ...