Discussion of Robin Garr's Rick's White Light review

[Robin Garr]

We were there around 1:30 and things were winding down for the day.

I think I'm starting to see a pattern here ... Don't go to Rick's White Light after the lunch crowd is over ...

This is Rick at Rick's White Light Diner.
I appreciate all comments made about me and the Diner. All are helpful in making me even better than I am.
We do use a microwave. We prepare all food products here and the way to keep all fresh is to keep
> refrigerated and zap as it is ordered. I make the crawfish pie. I make the greens, bbq black beans, mac and blue cheese and the french bread. I make the Kentucky bourbon Pie as we. I really do not think there is anything wrong with using a microwave. certainly i am not going to keep
> everything on a steam table and wait for an order. Our prices are
> developed by what our cost are and how my wonderful staff prepares the
> food. Local meats and seafood from this country can cost twice as much.
> As far as portion size, we are not trying
> to give a buffet on a plate. I mean really, how much does one want at
> one sitting. Everyone come and see us and if you are happy with the
> experience, please tell us and if you are not, please tell us. We do aim
> to please. chef Rick Paul

Welcome to the Louisville Hotbytes forum, Chef Rick.

Bob and I just returned from a wonderful lunch at the White Light Diner. In talking to Rick, we mentioned Robin’s review in Leo. He had not seen it, so Bob sent him the thread and review when we got home. We both had great lunches–cheeseburger and smoked pork sandwiches, those fabulous grilled potato and onions, and some of the best coleslaw that I have eaten. We got there early, so chatting with Rick was as added bonus! Well worth the 45 minute drive.

Welcome to the Forum Rick and hope you will be a frequent contributor!!! Sure you will add some interesting dialog and opinions

Note: Rick also showed us an excellent review in Food and Dining, I haven’t seen that one yet.