What style of restaurant does this town need?

I think of the Grape Leaf as Mediterranean, serving a mixed bag of cuisines. I want a totallyGreek restaurant, one with music, like the former Nik's on Blankenbaker. Man, how I miss that place.

ditto. GL isn't a Greek restaurant.

If only I hadn't lived in Dallas for 14 years. Then I wouldn't know any better.

Ex-Dallasite myself Steve...I knew I liked you....anyway, you can preach Mexican 'til you're blue in the face...people her just don't want to get it. Oh, I'll get a pointy headed lecture on the difference between Tex-Mex and Mexican (WTF does that have to do with anything? It's almost an obsession for some...), but white table cloth Mexican...."You can't be serious". It's a damn shame, because people would eat it and love it. It's universal...like pizza. And yes, you could do it New Mexican style, or Texas style, or Mexico city style, or save yourself a big frickin' headache (courtesy of the pointys) and refuse to give it a label.

Anyway, back to what this town needs...Am I the only one that has noticed that chains in this town are kicking ass and taking names? Louisville is the fancy pants dining capitol of the Mid-West and I love it! Seviche, Volare, the list goes on and on...BUT, when it comes to casual FAMILY dining the local scene is nearly dead (the exceptions being Pizza and BBQ) and there is a wait at Cheesecake's, or whatever.

I'm not looking for "dives"... I'm talking about comfortable come as you are casual dining in a nice atmosphere. You know, Baxter Station with a little "freshening up" and a more central location ...the Bristol would count I guess, but the menu kind of misses the mark for me (maybe that's just a personal preference)...you following me? I'd like to see more alternatives to the chains.

I want a totallyGreek restaurant, one with music, like the former Nik's on Blankenbaker. Man, how I miss that place.

I'd forgotten all about Nik's! Now I want Greek even more.

If only I hadn't lived in Dallas for 14 years. Then I wouldn't know any better.

Ex-Dallasite myself Steve...I knew I liked you....anyway, you can preach Mexican 'til you're blue in the face...people her just don't want to get it. Oh, I'll get a pointy headed lecture on the difference between Tex-Mex and Mexican (WTF does that have to do with anything? It's almost an obsession for some...), but white table cloth Mexican...."You can't be serious". It's a damn shame, because people would eat it and love it. It's universal...like pizza. And yes, you could do it New Mexican style, or Texas style, or Mexico city style, or save yourself a big frickin' headache (courtesy of the pointys) and refuse to give it a label.

When did you live there? I abided from 1986-2000.

My favorite place was Cantina Laredo, where the Mexican bobsled team works, eats, and trains. Carnitas with chipotle cream wine sauce! OMG! But Nuevo Laredo, Luna de Noche, and Javiers can't be overlooked.

I guess I should say Original Cantina Laredo now, as they are chainifying. I ate at one in Scottsdale a year or so ago and it was very good. My sweetie reported back on one in Nashville that apparently wasn't so good.

How about a Patagonian style restaurant? With all the Argentine meat specialties?

Palermo Viejo on Bardstown.

As they describe themselves:
"Palermo Viejo is the only authentic Argentine restaurant in 3 states & features the only Argentine charcoal grill in the Midwest. Palermo Viejo specializes in free-range beef, handmade pasta & Argentine wines."

A great Brewery-Pub on the Kentucky side of the river.

What is the expectation of food at a brew pub? Where have you been elsewhere that measured up? Details, please. This could be a good discussion, indeed.

Very well asked.

For me Fat Heads Saloon in the Cleveland (OH) suburb of North Olmsted is the benchmark. We visit there as often as we can when we travel to Ohio. The food is "fun" and the atmosphere is generally "lively"...Food-wise there are lots of unusual variations on the usual suspects as well as a few things one doesn't expect. The Food Dude has called the Fat Heads menu a "Nyuk-Nyuk" take on Ramsi's "all over the map" approach...I just call it DAMN good.

http://fatheadscleveland.com/menu.php (Note: You might have to click on "print menu" to get it to come up, I did)

My (current) runner up favorite would be The Brew Kettle in the Cleveland suburb of Strongsville. The atmosphere is vibrant and the menu, (while somewhat BBC-like ) is very-very well executed (unlike BBC, where I am often less than impressed with the end product).

http://thebrewkettle.com/taproom/menu.htm

In the second runner up position I'll put Jack of the Wood in Asheville NC (The fact that the place smells like old fryer grease holds them back in my book)

http://jackofthewood.com/index.php?opti ... 2&Itemid=2

A great Brewery-Pub on the Kentucky side of the river.

Ehhh.....No offense Steve but I think that maybe the last thing Louisville needs...unless it's executed to a tee (meaning not only good beer but good food (I've yet to have "return worthy" food at a Brew Pub in Lou.....but am still looking!))

I agree with some of the other postings, I could go for some Greek/Turkish in that area..... but I have one request.... it must have a visible meat spit.... preferably vertical with lamb on it

Jenn-

I told you before- You really need to go over to Bankstreet.

Deb

When did you live there? I abided from 1986-2000.

My favorite place was Cantina Laredo, where the Mexican bobsled team works, eats, and trains. Carnitas with chipotle cream wine sauce! OMG! But Nuevo Laredo, Luna de Noche, and Javiers can't be overlooked.

I guess I should say Original Cantina Laredo now, as they are chainifying. I ate at one in Scottsdale a year or so ago and it was very good. My sweetie reported back on one in Nashville that apparently wasn't so good.

I grew up there (Lake Highlands area) and moved to Lexington to go to school in 1992. My brother lives on the M streets and we've been known to walk over to Javier's...great place.

I saw "The Cantina" was spreading their wings...i think I saw one in Chicago. Good for them. I hope they can hold it together. I wish some of the local food powers would pick up on the fact that good Mexican food, like pizza, can support a nearly infinate number of restuarants. You could open a cantina a block down from Sol Aztecas/El Mundo and all three would be fine.

Can you imagine a Mi Cocina or Cantina Laredo in the summit or even at the Vogue? The line would be two weeks long for average Mexican faire. There is a two hour wait at Chuy's for crying out loud! The sad part is that someone local could do it better, but they won't...too busy with their Mediteranian/Ethiopian fusion project or whatever. I'm all for creative cooking BTW, but why not make your $ first and then work on your pet projects? Attack the chains they go where the money is!

I agree with Steve H.


{Hopefully that's the last time I ever say that...}

I agree with Steve H.

{Hopefully that's the last time I ever say that...}

When did you live there? I abided from 1986-2000.
Javiers can't be overlooked.

. My brother lives on the M streets and we've been known to walk over to Javier's...great place!

I ate there when I was in Dallas this past summer and thought it was like a Mexican version of Vincenzo's! Very Good!

What I would love to see here:

A real honest to goodness, neon festooned, stainlees steel diner that serves great cheap fare, like they have Back East.

A Brazillian churrascaria. We went to Fogo de Chao in Indy a few weeks back and I thought the whole experience was top notch. And it was a much better value that the car payment comparable "everything ala carte pricing" that all of the "finer" steakplaces locally charge. If we had one of these here we would probably lose a couple of them because they would be run out of business.

A couple more affordable, family style Italian "Red Gravy and pasta" places. It fascinates me to no end that the Olive Garden is ALWAYS packed, so I feel that if we had a few more of these places around they would probably do well.

Can you imagine a Mi Cocina or Cantina Laredo in the summit or even at the Vogue? The line would be two weeks long for average Mexican faire.

I have imagined it,, but so far nothing has manifested.

There is a two hour wait at Chuy's for crying out loud!

More proof that this town hasn't a clue about fine Mexican and Mexican influenced cuisine.

I'm all for creative cooking BTW, but why not make your $ first and then work on your pet projects?

I think that there's a lot of room to be creative in Mexican cuisine. There's plenty of flavors and textures and styles to work with.

The closest we get here is somethings that Anthony Lamas does. His posole is good when they have it. The various arepas are the bomb. The mahi mahi tacos are best in class. Sometimes, he makes these deconstructed tamales that are really good. And, imagine that, nothing beats his ceviches. So, it's not like we are completely lost in the wilderness. He just doesn't really explore the TexMex, NewMexMex, or CalMex influences. And this will cause an argument, but I really don't go for his guacamole.

I think Edward Lee needs to open up a gourmet noodle house in Louisville.

He did.

[Robin Garr]

I think Edward Lee needs to open up a gourmet noodle house in Louisville.

He did.

I don't think he was emotionally invested in it.

I think Edward Lee needs to open up a gourmet noodle house in Louisville.

He did.

I don't think he was emotionally invested in it.

Yeah. That's what I have heard. I am in his old building. He did leave quite a bit of stuff behind, so that was nice . Hope he wins top chef! GO LEE!