A.P. Crafters Kitchen & Bar Now Open

Sorry Tony, I have to disagree with the extra servers, and runners. Most of them were just milling around with nothing to do, eavesdropping on conversations, and just standing in plain view.
I was interested in seeing who was in the bar from my booth (right by the restrooms, and server station) and I could not see past the large group in front of me.

Too many for such a small place.

Sorry Tony, I have to disagree with the extra servers, and runners. Most of them were just milling around with nothing to do, eavesdropping on conversations, and just standing in plain view.
I was interested in seeing who was in the bar from my booth (right by the restrooms, and server station) and I could not see past the large group in front of me.

Too many for such a small place.

No apologies neccessary. Its all good.

[Robin Garr]

Heather, I won't have that kind of rudeness in the forum. I'd appreciate it if you'll delete your post and apologize to Tony.

Heather; put down the mouse and step away from the keyboard. Your comments are out of line. Carol and I had lunch in APC today and noticed a number of things that we were unhappy about as well as things that we thought were well done. Give Tony some time. It is usual to over staff at an opening. The staff was executing from the manual. I expect to have plenty to say about all of this in the near future.

Hell, at least I gave Doc Crows a solid month to get their feet on the ground before I ripped 'em a new one...Just sayin'.

Personally I'm looking forward to trying the place, regardless of any opening jitters. I suppose any new restaurant goes through this kinda thing. Give 'em a couple of weeks to get things ironed out. Look at Coals, those folks had the "deer in the headlight" look going for the first two weeks and then WHAM !!!

[Robin Garr]

Oh, it seems, that we will agree to disagree, no apology here. Tony is a veteran restaurateur and I am quite sure accustom to critique no matter how early in the game. You have to be in it to win it, I said I liked his food which is what his goal is.

It's not the content that bothers me, it's the rudeness. I don't think you really need me to explain further, Heather. You're welcome to give negative feedback here. You are not welcome to be rude and insulting. I'm honestly surprised to see that. Not really the Heather I know.

NOW OPEN!

Food and hospitality veteran Tony Palombino, who opened his first Louisville restaurant 14 years ago, has unveiled a new culinary venue in Westport Village.

Taking the space that formerly housed Indigo Joes, A.P. Crafters Kitchen & Bar– Handcrafted food, craft beer and spirits where the American tavern meets the European gastropub, offers patrons a perfect spot to kick back and 'roost'. It offers an extensive local selection of craft beers on tap, a full bar with an emphasis on prohibition style spirits and a well thought out menu of creative comfort food.

The interior takes its cue from the restaurant’s name, featuring floor to ceiling shelving stocked with a copper collection of vintage cookware, distillery and brewery supplies. Reclaimed wood and custom furniture in espresso stained ash is featured throughout the space. The bar area boasts several HDTVs for watching sports and comfortable seating, creating a relaxed and unpretentious gathering place.

A gastropub is a relatively new category of food and beverage establishment that incorporates the feeling and look of a traditional pub or tavern with an innovative high quality culinary menu. “Pubs” being traditionally derived from “public houses” that offered food to passers-by evolved over the years into more elaborate bars with homemade, rich comfort food traditional of the country where they were established. The “gastropub” is the next evolution of the concept making the food as important if not the most important part of the establishment.


It's not floor to ceiling, it is three foot tall, and maybe 10 15 ft wide, copper pots and white plates.
Poutine, is not European Gastropub food. Valet parking does not say to me " unpretentious". , and Westport Village does not draw " Passers by" especially if there is a need for Valet parking.
And we were not able to "roost" because our server wanted to "go home"... I am just calling it like it is. If that is not acceptable, then I am out.

NOW OPEN!

Food and hospitality veteran Tony Palombino, who opened his first Louisville restaurant 14 years ago, has unveiled a new culinary venue in Westport Village.

Taking the space that formerly housed Indigo Joes, A.P. Crafters Kitchen & Bar– Handcrafted food, craft beer and spirits where the American tavern meets the European gastropub, offers patrons a perfect spot to kick back and 'roost'. It offers an extensive local selection of craft beers on tap, a full bar with an emphasis on prohibition style spirits and a well thought out menu of creative comfort food.

The interior takes its cue from the restaurant’s name, featuring floor to ceiling shelving stocked with a copper collection of vintage cookware, distillery and brewery supplies. Reclaimed wood and custom furniture in espresso stained ash is featured throughout the space. The bar area boasts several HDTVs for watching sports and comfortable seating, creating a relaxed and unpretentious gathering place.

A gastropub is a relatively new category of food and beverage establishment that incorporates the feeling and look of a traditional pub or tavern with an innovative high quality culinary menu. “Pubs” being traditionally derived from “public houses” that offered food to passers-by evolved over the years into more elaborate bars with homemade, rich comfort food traditional of the country where they were established. The “gastropub” is the next evolution of the concept making the food as important if not the most important part of the establishment.


It's not floor to ceiling, it is three foot tall, and maybe 10 15 ft wide, copper pots and white plates.
Poutine, is not European Gastropub food. Valet parking does not say to me " unpretentious". , and Westport Village does not draw " Passers by" especially if there is a need for Valet parking.
And we were not able to "roost" because our server wanted to "go home"... I am just calling it like it is. If that is not acceptable, then I am out.

I fully realize my posts are limtied, which correctly means my opinion on this forum is not that important. Mr. Garr, I have read you "This is a local bar" philosophy and I think its a great unofficially standard for whats acceptable for posting on your forum. With confidence, I can state that if Heather was sitting on the barstool next to me, I would call her a bitch. This will get me banned I'm sure, but seriously, Heather get a life. You are unbelievably negative. It pisses me off. All forum members, look at her posting history and form your own opinion.

[Robin Garr]

This will get me banned I'm sure,

Troy, we don't rate forumites based on seniority. All our bar stools are the same size. And I almost never, ever ban anybody.

I'll just ask of you as I did of Heather: Let's all try not to be rude. It classes up the place when we don't.

It's all good

It's all good

Class answer...You dah man.

*slow clap* for the entire thread. I was laughing so hard...

(For anyone confused, the majority of Heather's last post was from a WHAS story. I don't think she was trying to pass it off as her own, she just missed using the quote function.)

Tony, best of luck. It's nearly impossible to nail it in the first week you're open; either overstaffed or understaffed, the aftermath of construction or renovation, new employees... the list is endless. Hang in there.

And to think all of this started because of a misunderstanding of what was taken to be an apology when it was never intended to be an apology. Sheesh.

I'm sorry, but this whole situation is ridiculous. Wait, I'm not sorry. I really do think this is ridiculous, and I'm not sorry that I think that way. So sorry, to make you think I'm sorry when I'm not really sorry. And you better not misinterpret any of this. Or you will be sorry.