Champps Americana coming to Oxmoor area

Actually...Robin...

Are you drunk, Steve?

If only. I think Steve is actually very real here. I hope Steve got BrianC's number before he was run. He may need someone like Brian and Troy M to talk to soon.

They are his kind. You know the kind who say it like they see it. Regardless of the truth.

... Me thinks that rather than attempting to make clarifications about what is and what is not Kobe Beef (and I DO stand by what I said in that regard...Your link proved nothing) ..,

I'm not getting into this to defend Robin ... he's a big boy and can take care of himself.

But, Steve, I don't understand how you can say that the article Robin linked-to proved nothing -- unless it is your opinion that the linked article was a lie or poorly researched? As you probably know, that link led to what was part one of a series of four articles on the subject. I read all four. Completely. I did not check the author's cited references and assume they say what he said they say. He clearly states, and cites official USDA regulations that have forbade the importation of any beef from Japan since 2010. He clearly states many times that "Wagyu" is a descriptive word meaning any Japanese cow. Thus, Wagyu beef is beef from a Japanese-sourced cow. To extend it to U.S beef, it more or less means beef from a cow that came from Japan and one part of the articles goes on to describe the degree of affinity the U.S. cow has to have to its Japanese ancestors. But, in any event, it is not a breed of cattle, let alone anything that qualifies as Kobe beef under Japanese law. And, as the Japanese make the Kobe beef, it seems only fair that they get to decide what defines it.

So, with all due respect, how does the linked article not prove that there is no Kobe beef in the U.S or that Wagyu beef is anything other than beef from cows with a certain degree of relationship with any old cow that lived at one time in Japan?

Hey Steve,

If food/menu misrepresentation is indeed one of your pet peeves, it's one I share. That said, I think the article was pretty darn clear that the term "Kobe Beef" is legally specific in Japan and, in contrast, extremely broad in the US. The definitions don't match, and that point is amplified by numerous analogies in the article. They're not the same thing.

When confronted with new evidence, we must revise our thinking. My mother taught me that you should put butter on a burn. Many kitchen-scars later, I turn on the cold tap instead, and reserve the butter for hot biscuits.

When did this place get so testy?

Jeez...

[Robin Garr]

When did this place get so testy?

Jeez...

Working on de-testifying now ...

Yes! Remove their testes! Serve them on toast with red eye gravy and a sprinkle of paprika!
These boys are like a virus I tells ya. Shush.

I bet Steve is well-versed in the facts presented about Kobe beef. I Interpretted his post as more of an "F-you" to Robin for the alleged "sanctimonius BS". I get it - Steve wants Robin to feel embarrassed and ineffectual. Which is a sad thing, because Robin is a good person and this is his livelihood. Steve doesn't have to worry about Robin ever attempting to put a kibosh on his living, so Robin is a desired target to belittle. I like you, Steve, but your post was very mean-spirited and I don't respect it.

Closed

http://louisville.eater.com/archives/20 ... ttered.php

Too bad, but not unexpected.

When we were there (frequently) we always were one of the only tables. Location is absolutely terrible.

We were there so often because they had great prices and good food - one of the best cobb salads in town, and their club sandwich was exceptional. Periodically we go to dinner after a show, and they were one of the few places in town serving dinner till midnight-2am (midnight during the week, 2 on weekends).

I'm not sure how to overcome that location. Even if you know how to get there, you have to drive past three other restaurants to find the last driveway.

Don't worry. Some other corporate foodservice entity will be in there with-in the next year. Because to a that type of restaurant, the location is in the target market for most of those kinds of places.
Proximity to Interstate, High concentration of households over $125,000 nearby and mall traffic make this place seem like nirvana to some out of town bean counter working for one of the chains looking to expand into Louisville....

Don't worry. Some other corporate foodservice entity will be in there with-in the next year. Because to a that type of restaurant, the location is in the target market for most of those kinds of places.
Proximity to Interstate, High concentration of households over $125,000 nearby and mall traffic make this place seem like nirvana to some out of town bean counter working for one of the chains looking to expand into Louisville....

I remember talking to the guys from Tilted Kilt at the NRA Show a few years back before thier expansion plans for the one location they briefly had in Louisville. I told them that that building has had quite a few good concepts over they years that didn't make it, but all they kept talking about were the demographics of that spot as opposed to the one I suggested they look at where the Brick House on Hurstbourne is now. Both have kind of similar concepts but you can see which one is still open.

I don't know that that Oxmoor location is THAT bad. J Alexanders has been there for what like a decade? Bravo has been there for a while too, and Chuy's seems to be doing alright.

I ate a Fox and Hound once or twice and the food was terrible. Once Champps came in I never even gave it a shot because it seemed like the same type of restaurant and just never compelled me to give it a try. I think if they put something unique there thats not a gimmick (like Tilted Kilt) it could actually do well.

Don't worry. Some other corporate foodservice entity will be in there with-in the next year. Because to a that type of restaurant, the location is in the target market for most of those kinds of places.
Proximity to Interstate, High concentration of households over $125,000 nearby and mall traffic make this place seem like nirvana to some out of town bean counter working for one of the chains looking to expand into Louisville....

I remember talking to the guys from Tilted Kilt at the NRA Show a few years back before thier expansion plans for the one location they briefly had in Louisville. I told them that that building has had quite a few good concepts over they years that didn't make it, but all they kept talking about were the demographics of that spot as opposed to the one I suggested they look at where the Brick House on Hurstbourne is now. Both have kind of similar concepts but you can see which one is still open.

I have some friends that own a successful new Kilt franchise in Clarksville TN. In the planning stages, I dined at the Louisville location a number of times with them. From the beginning, they noted severe mismanagement and a distinct lack of following the franchises "rules". Towards the end, they said this is a tilted kilt in name and menu only. Eventually, corporate pulled the franchise and the place closed. Going so far as removing signs and pulling "logo" stickers from windows.

Being in a great area is only part of the success equation. You also need to be in the better locations within that area. The failings of the former tilted kilt and now the Champps place are great examples.

I ate a Fox and Hound once or twice and the food was terrible. Once Champps came in I never even gave it a shot because it seemed like the same type of restaurant and just never compelled me to give it a try. I think if they put something unique there thats not a gimmick (like Tilted Kilt) it could actually do well.

I was sad about Fox & Hound also, as back then it was the ONLY place around open till midnight during the week (and later than most on weekends). While much of the food was truly bad, in the original kitchen set-up they had a top-of-the-line Southern Pride Smoker, and - while they never once advertised or promoted it - they had some of the best BBQ in the region!

Actually...Robin...

Are you drunk, Steve?

If only. I think Steve is actually very real here. I hope Steve got BrianC's number before he was run. He may need someone like Brian and Troy M to talk to soon.

They are his kind. You know the kind who say it like they see it. Regardless of the truth.

Irony. Post hoc.