New Restaurant Concept - Is Louisville Ready

I found this today and thought it would be a grand idea for NULU or maybe another neighborhood. I really like the concept, atho I think it would be implemented differently here.

http://www.wired.com/underwire/2010/11/le-truc/

Richard

I almost spit coke out of my nose when I read "Le Truc"

That thing is pimp. I am assuming they park when food is in service? I wouldn't want to ride around and try and cook or eat anything.

Reminds me of the "Barcycle" in Minneapolis.

Ate tacos on a bus like that in Juarez many times back in the early 2000's. Except it was a half painted school bus on blocks in an alley, and every other seat had been reversed to make little booths... Awesome tacos, tho.

When a place turns into a concept to try and further its appeal, I am cautious. I am not discussing chains. I mean something along this line. John S described something I'd be ok, but when an attempt is made try to make something less?

Confusing?

Maybe another point is when a person tries to be eclectic. You either ARE or not. More you're trying to be something in an attempt , the less you're losing the original idea. Perhaps I am misguided on it.

What I find really odd is the "composition" of the photos accompanying that Wired article. They've got a shot of the dashboard and the floor, but none of the food or tables.

Speaking of restaurant concepts Seattle had an interesting one. Some of the top culinary professionals in Seattle got together and formed a secret club. Once a month this group would have an amazing dinner at someones home which they would charge for. The reason it was secret? It was illegal to run a restaurant through a private home. However, it was worth it to these chefs. It gave them full freedom to express themselves through their food . It was all very cloak and dagger in that you had to write in and express why you would like to join the group. They wanted foodies who liked to experiment and were easy to get a long with. I never did attend an event but I had really wanted to.

Speaking of restaurant concepts Seattle had an interesting one. Some of the top culinary professionals in Seattle got together and formed a secret club. Once a month this group would have an amazing dinner at someones home which they would charge for. The reason it was secret? It was illegal to run a restaurant through a private home. However, it was worth it to these chefs. It gave them full freedom to express themselves through their food . It was all very cloak and dagger in that you had to write in and express why you would like to join the group. They wanted foodies who liked to experiment and were easy to get a long with. I never did attend an event but I had really wanted to.

Madeline,

I believe they do something similar here...although in my current "C" list status I have never had the opportunity to attend such an event.

Speaking of restaurant concepts Seattle had an interesting one. Some of the top culinary professionals in Seattle got together and formed a secret club. Once a month this group would have an amazing dinner at someones home which they would charge for. The reason it was secret? It was illegal to run a restaurant through a private home. However, it was worth it to these chefs. It gave them full freedom to express themselves through their food . It was all very cloak and dagger in that you had to write in and express why you would like to join the group. They wanted foodies who liked to experiment and were easy to get a long with. I never did attend an event but I had really wanted to.

Madeline,

I believe they do something similar here...although in my current "C" list status I have never had the opportunity to attend such an event.

You're probably thinking of Bon Vivant Savant (http://www.bvsevents.com/index.html). I'm not sure if they're still doing the Supper Speakeasys - it seems more organized than it was a few years ago, but maybe so. Jo Self, who runs it, used to contribute here, but I don't think she does so much any more. Stephen D was (is?) associated with it for awhile.

[Robin Garr]

Jo Self, who runs it, used to contribute here, but I don't think she does so much any more.

She's moved to Uruguay.

Jo Self, who runs it, used to contribute here, but I don't think she does so much any more.

She's moved to Uruguay.

Oh. Well, that certainly explains it.

[Robin Garr]

She's moved to Uruguay.

Oh. Well, that certainly explains it.

Great little country, I'm told. Stable, solid middle class, universal education and health care ... sort of like the Costa Rica of South America.

Jo has moved, but Bon Vivant Savant shall continue.

Some of you have already heard, I am leaving Louisville. It’s true. I assure you however, that BVS will continue. I am in the process of taking the steps necessary to ensure the continued success of our wonderful events as well as the growing success of the website. As soon as those details are in place, I will be making introductions and filling in the blanks. But never fear, while there may be a slight hiatus from the rhythm, the fun will go on!.

This is from http://bonvivantsavant.com/2010/10/goodbye-louisville-hello-uruguay/ Jo's latest update. I attended the latest a "Roaring 20's Speakeasy Endoff"; my first event.

Capriole Farms goat cheese and roasted pumpkin tart, mission fig emulsion

Seared sea scallop & Lobster fennel salad, sheltowee shitake dashi (bourbon barrel soy, jalapeno, ginger)

Rose water blood orange sorbet

Crispy sweetbreads, Kenny’s white cheddar stone ground grits, port wine currant veal stock reduction, micro greens

Dumante aborio rice “crème brule” pistachio brittle, anglaise
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It was very enjoyable and people seem to have a nice time.