Vietnam Kitchen

Is it BYOB?

[Robin Garr]

Is it BYOB?

Kentucky law officially forbids BYO, so no place can legally permit it. Some places privately do, but you pretty much have to be a regular and then negotiate, with the understanding that you are essentially asking the restaurateur to risk ABC action as a favor to you. I'm not trying to be snarky about this, but it needs to be spelled out. I'd love to see this antiquated legislation voted out in Frankfort, but when it comes up, a lot of voices in the restaurant industry join the quiet lobbying against any change.

Is it BYOB?

VK has a beer license. They had BBC Nut Brown and a Brooklyn Brewing Co. beer when I was there last.

Is it BYOB?

VK has a beer license. They had BBC Nut Brown and a Brooklyn Brewing Co. beer when I was there last.

As well as some Asian beers. They are not the greatest, but when in Rome...

but when in Rome...

Feed the Christians to the lions?

One of the great crusades awaiting craft beer nation is introducing good beer, preferably locally brewed, into the world of ethnic eateries. This persistent notion that all such cuisines demand a bland golden lager brewed in their country of origin is antiquated and not very interesting.

One of the great crusades awaiting craft beer nation is introducing good beer, preferably locally brewed, into the world of ethnic eateries. This persistent notion that all such cuisines demand a bland golden lager brewed in their country of origin is antiquated and not very interesting.

I couldn't agree with you more, Roger

Shoutouts to Maido/DKD and Nam Nam on this front, but I really wish I could get a good beer at more taquerias or a sushi joints or Italian, or French restaurants or (while not ethnic) steakhouses.

Perhaps the French are the most guilty, as their country makes some solid beer. I do not drink much French beer, but Jenlain(sp?) instantly comes to mind

Perhaps the French are the most guilty, as their country makes some solid beer. I do not drink much French beer, but Jenlain(sp?) instantly comes to mind

Truth. Even the French themselves seldom realize that they make some pretty good Bieres de Garde.

Shoutouts to Maido/DKD and Nam Nam on this front, but I really wish I could get a good beer at more taquerias or a sushi joints or Italian, or French restaurants or (while not ethnic) steakhouses.

Actually, I am pretty sure nam nam doesn't have a liq. license. However, I did manage to have a beer with my summer rolls and pho the last time I was there SHHHHHHHHH.

DD

I don't know about liquor or wine, but Namnam now sells a small assortment of bottled craft beer. The last time I was in, I placed a to-go order and enjoyed a Poet Stout while I waited.

Might as well mention that the food is continuously awesome. One of my favorite places to eat, and I'm glad it is in the hood.

Sounds great Dan...it has probably been before X-mas since I have eaten at nam nam. Good to hear that they have beer. No more buying bottles from the minit-mart next door!

DD

Wow, I never knew that about the byo laws. Bummer, I had some killer rieslings set aside.

I'm not trying to start a debate here, but the trend in the American craft brew movement is towards very hoppy, rather bitter beers. Bitter is the most difficult flavor axis for food/beverage pairing. Further, most American hops tend towards vegetal, pine-y and astringent herbal notes (with the exception being the less used fruity hops like Chinook or Sorachi Ace), all also difficult pairing vectors. Most of the current state of the American craft beer movement does not actually support food pairing very well.

In the case of Southeast Asian cuisine, actually a relatively bland lager or tame ales are great pairing partners, since lower alcohol levels are called for with spicy foods (higher gravity just turns up the heat) and subtle, malty sweetness underscores and supports the already complex flavors: savory (fish sauce/fermented elements) + tangy (tamarinds, limes, lemongrass) + bitter (cilantro, cabbages and other Asian veggies) + spicy (duh) + herbal (mint, cilantro, basil), etc.

All that said, one day I will get around to Garrett Oliver's book. . .

One of the great crusades awaiting craft beer nation is introducing good beer, preferably locally brewed, into the world of ethnic eateries. This persistent notion that all such cuisines demand a bland golden lager brewed in their country of origin is antiquated and not very interesting.

Agreed.

As an aside, have you tried the Hitachino Nest line from Kiuchi Brewery? I wish more Japanese restaurants featured their products; I find them to be outstanding.

I'm not trying to start a debate here, but the trend in the American craft brew movement is towards very hoppy, rather bitter beers.

This is a constant source of frustration to me. Bitter is not my thing.

I'm not trying to start a debate here, but the trend in the American craft brew movement is towards very hoppy, rather bitter beers. Bitter is the most difficult flavor axis for food/beverage pairing. Further, most American hops tend towards vegetal, pine-y and astringent herbal notes (with the exception being the less used fruity hops like Chinook or Sorachi Ace), all also difficult pairing vectors. Most of the current state of the American craft beer movement does not actually support food pairing very well.

I'm not trying to start a flame war, but this plainly is not an informed viewpoint.

While there are plenty of hoppy, bitter "anti-Keystone" craft brews out there, a cursory glance at the shelf of any local retailer reveals dozens of choices that are lower in gravity, malt-centered, and fermented with ale yeasts, the ambiance of which enhances food pairings. There are numerous ambers, browns, Belgian variants, session-strength ales, wheats and specialties that are neither hop-forward, nor overly alcoholic.

Let's get it straight, okay?