Talk about the local eats scene since 1990 ...

I really miss Kunz's the Dutchman. Sharing a Chateubriand (hope I got close on the spelling) with my wife or sitting in the Peachtree Lounge enjoying a favorite cocktail (bourbon). We used to frequent Rubino's almost weekly. Butterfields was the best value around, it was close, good rotisserie chicken, great salad bar and very affordable.

. The original Chef was Paul Adkins, a high school friend of Pat Hagan's and mine and of Gordon Biersch fame. The place did swarm with Sullivan grunts, er, students, a pastry chef, Gail Shackelford Crowder - who still practices her craft and an in-house meat cutter, Bill something?

That's right, Chef Paul. Mike Carpenter was the chef I worked for at Obachine in Phoenix.
Things I did in my twenties seem to get all jumbled up from time to time. ...I remember an older German chef who kept tabs on the prep staff. Klaus I think? That was an interesting opening crew assembled there. I remember helping Gail with the pizza dough. They were using all purpose flour instead of high gluten at the time and she couldn't get to come out right.

Agree completely on the influence of ethnic cooking in our market, beginning with Asian and then moving along to so many other regions. I would put the influence of really, really good breads second (and I can't decide if it's distant or close). Third would be the "accepting nature" of patrons of white tablecloth restaurants - what I mean by that is a willingness to watch the market expand and try to support it. Even though it took decades to develop the east end market, I think we're finally proving that upper-end can even work away from Frankfort/Bardstown! (that last point was very in-artfully stated - anyone that wants to jump on it feel free to do so and I won't take offense)

I completely agree on the ethnic front. Lots of diversity and variety developed there, almost to the point of losing the traditional "american" dining experience. Pat's and the like are now anachronistic, where as they used to be the norm.

I've noticed an even more recent trend towards locally owned "fast casual" dining places. Home Run Burger, Yang Kee Noodle, J. Gumbo's, Coneyz and Conez and the like. Good alternatives to fast food.

The national trend towards healthier eating has also show up in the local dining scene. Less red meat, more fish and seafood. Not unique to Louisville, but a national trend we are following.

I've noticed a trend to identify local products. For example, "mushrooms from Sheltowee" will be indicated on the menu.

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 alone lighten up the menu considerably. Soon afterwards it seemed plates were pushed visually and presentations became architectural. Lots of napping of sauces. Raspberries, out of season, were on almost everything. Then later I started to notice exotic ingredients pairing up to add depth of flavor to finish an entree in place of something else you might have spent a day on the line prepping. Sort of Pacific Rim. I also remember mashed potatoes every which way including in towers.

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[Robin Garr]

The big-three will eventually converge. Bardstown Rd, Frankfort Ave, and Market District. 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, but not until the middle of the decade.

I'd also argue that St. Matthews is evolving as another restaurant center - not quite as compact, but if you look at the stretch from Boombozz out to the Equus/Del Frisco's/Havana Rumba strip it qualifies as another restaurant zone.

The 70s and 80s seemed to be the era of the salad bar. Now you only see them at Friches and Shoneys, places like that.

My memory's not the best, but I've been here for the duration. Here are some ideas.
Lynn's Paradise changed the breakfast scene and they were a pioneer on Frankfort Avenue - remember when you had to stand out on the sidewalk waiting to get in, even after they bought the house next door?
The beer selections used to be pretty much the same everywhere ("Hey, they have Heineken!") and now we have so many more choices, including microbrews and local products.
The local coffee scene (mostly Heine Brothers) has exploded in 20 yrs. And it's been done our way, mostly Heine Brothers, but lots of other approaches, too (Day's, Quills, Breadworks, Java). Starbucks was following the local's lead, not bringing anything new to town. I like how they all co-exist here.
I think wines have increased a lot in availability and acceptance. Could be that I have learned more and just am coming around to the possibilities.
I didn't get real excited about it, but the arrival of high-price steakhouses Mortons and Ruths Chris was big news.
Downtown dining choices have changed quite a bit. One example - I think the Mayan Gypsy was important as a place with a distinctive new cuisine that was accessible. It's an example of how the attitude toward ethnic foods has "opened up" in the local dining public.
I agree with the previous post on local sources of food being used and noted on menus. I hope this expands exponentially.
Along the same lines (locally-grown and Lynn's above), and not trying to stir things up, I think the locally-owned businesses are doing better in competition with the chains than 20 yrs ago.
I will second the comment about LHB and Robin's influence. I don't know how to measure it, but I believe the exchange of ideas on local dining has had a beneficial effect on the marketplace.
In general, the biggest change is that the variety of choices has increased hugely over 20 years. We are fortunate that people continue to be willing to take the (to me) crazy leap of opening a new restaurant and to do the hard work of keeping a place running with consistent quality of food and service. Thanks.

Um - thanks, but now that I see it, I think I got a little carried away...