Greetings

Hey everybody!

I have been lurking here on the boards for about 3 months and I figured it was time to introduce myself. My name is Bob Adams and I am the Exec. Chef of Z's Oyster Bar and Steakhouse. I started at the end of March. I have recently updated the lunch and dessert menus and have been experimenting quite a bit the Daily Dinner menu as well. Mehrzad has been a success for a long time, so I'm not looking to make many changes, but I am putting my own spin on things and trying to generate some excitement.

I'm originally from Michigan and have spent the last several years in New York City and Baltimore. After only a few months, I can say that I am loving Louisville! The passion for local ingredients and the support you guys provide the local restaurants is incredible. My family and I feel blessed to be here and we have already decided that we are never leaving!

I have enjoyed reading the posts on the forum and I want to thank Robin for providing this outlet. I look forward to getting to know many of you and being a more active member of the forum.


All The Best,

Bob Adams

[Robin Garr]

Welcome, Bob! I'm glad you found your way to the forum.

Welcome to the forum, Bob! I did not realize that Z's Oyster Bar and Steakhouse was open for lunch. I will have to try it!

Welcome to the fun club Bob.

Hey everybody!

Z's Oyster Bar and Steakhouse.

One of the first places we dined when were in the process of moving to Louisville...and three years later it's STILL one of the best meals we've had in town. Thanks for checking in Chef.

Thanks for joining the forum! You certainly work at one of stellar examples of local independent restaurants. Looking forward to seeing how the menu evolves under your leadership!

Made it into Z's for lunch today. Totally delightful. I had one of the daily specials: Hawaiian Fish Tacos, swordfish grilled with Cajun spices and dressed with Yucatan slaw, lime citrus aioli and a citrus salsa. Three tacos, served in soft corn tortillas were nicely balanced with a near perfect quantity of each ingredient.

Trisha had another of the daily specials: Grilled Ahi Salad, mixed greens tossed in a house made vinaigrette with asparagus, tomatoes, eggs and onions. The abundance of tuna was barely charred, just as she had requested.

We met Chef Bob, a delightful young man who seemed genuinely pleased to be in Louisville.

Like MacArthur, I shall return!

It was a wonderful lunch! My salad was perfect.

Chef Bob was extremely nice. Glad to know others live down in the country too.

I'm so happy the two of you enjoyed your lunch. It was a pleasure to meet you! I hope to see you again soon. Thanks for your support!

For chef Bob: