Karem's: Something old, something new at Norton Commons

I think that a lot of people in the "Burbs" feel the same way.....They are not going to drive inside the Watterson to go eat.....maybe once in a while at best....

I am a burb dweller and I will drive anywhere in the Ville to get what I want. I venture way out Dixie to get the old A&W. I'll go out past Fern Creek to get good ol Bootleg BBQ. I'll drive way down Broadway for some King's fried chicken. The point being, there are a lot of people who never leave their safe little enclave, wherever it may be, then there are folks like me who will go anywhere on their quest for great food.

Ohhh I'm with you on that Doogy! A great dining experience is worth the trek. In fact, now that the weather is getting so pretty, I think it's about time for a cruise out to Cane Run for an evening at Mike Lennings!

Ohhh I'm with you on that Doogy! A great dining experience is worth the trek. In fact, now that the weather is getting so pretty, I think it's about time for a cruise out to Cane Run for an evening at Mike Lennings!

Yes indeed, a road trip is in order. I'll probably head way down Dixie to do some hiking at Tioga Falls and the Trail of Bridges, then go back up Dixie and over to Mike's. I loves me some good fried fish and cold beer whilst sitting under the trees. After that, a casual stroll over the levee and down to the river will be in order. Ah, life is good in the Ville.

http://www.mikelinnigsrestaurant.com/

First of all, you got to love a board that mixes the words of the great Emma Goldman with talk of Mike Linnig's fried fish. I'm a suburbanite who has driven past Radcliff to explore rumors of the ultimate onion rings (sadly a false rumor). Speaking of the burbs, Mojitos is looking like it is ready to roll.

Same here I was in Florence today and had a wonderful steak at Longhorns....

Same here I was in Florence today and had a wonderful steak at Longhorns....

I know you had it well done, but what cut did you have? I am grilling in a while and I have been marinading 2 eyes of round for 2 days. I bet they'll be so tender and yummy, a nice medium rare. I am also gonna make some home fries with red onion, coarse chopped garlic and flavor it all with Red Robin seasoning and fresh ground black pepper.

It was a 10OZ T-Bone. It was tender and juicy as usual...They really can to steak right...and thats at all of the Longhorns I have been to...never a surprise never a bad meal....Just great food and a good price....had to skip the bread loaf at the begining since I am still Low Carbing it....That was real tuff....plus they have some Deep fried Cheescake that is toped with ice cream...wip cream and strawberries...the pary next to me had it and I tried not to druel to much.....

:D It was a 10OZ T-Bone. It was tender and juicy as usual...They really can to steak right...and thats at all of the Longhorns I have been to...never a surprise never a bad meal....Just great food and a good price....had to skip the bread loaf at the begining since I am still Low Carbing it....That was real tuff....plus they have some Deep fried Cheescake that is toped with ice cream...wip cream and strawberries...the pary next to me had it and I tried not to druel to much.....

So glad you had a great meal at Longhorn. I get so tired of some of the board members thinking only something local is great and also somewhat dictating how a steak should be prepared. I grilled my 2 eyes of round tonight and they came out perfectly medium rare. I should've taken pix.

Shady Lane was nice, too, but in all honesty, I can't call it a standout. Friendly folks and decent fare, but it doesn't really stand head and shoulders above the pack the way Karem's did.[/quote]

Went to a taping of the Secrets of Louisville Chefs Saturday and one of the chefs was Bill Smith owner/chef of Shady Lane. He turned out very nice products, but I agree that it is not really a destination place. Mostly a neighborhood place and family place. His wife and two kids 12 & 14, work at the place. Bill Smith was the first chef hired by Dean Corbett when he opened Equus and was there for a few years.

I get so tired of some of the board members thinking only something local is great and also somewhat dictating how a steak should be prepared.

and I get so tired of the board members getting their panties in a wad if anyone criticizes a chain restaurant for anything whatsoever. I still cannot fathom why people take it personally if the Cheesecake Factory gets criticized. I can't understand having that type of deep emotional attachment to a corporation.

Amen to that.

That old saw about rooting for US Steel comes to mind.

[Robin Garr]

Amen to that.

That old saw about rooting for US Steel comes to mind.

Or cops who hire on to protect scabs and bust heads on picket lines.

But the problem is Ron...It is usually 99 percent the otherway.....

"I can't understand having that type of deep emotional attachment to a corporation."

And still no attempted answer for Ron's observation above, although elsewhere Robert heaves up the argument "if it makes money, it's good."

Others can explore the ethical slippery slope in that simplistic view.

But the problem is Ron...It is usually 99 percent the otherway.....

according to you the corporations have a much larger folllowing than the locals, so I am in the minority. personally, I don't give a crap, I just wish people wouldn't flip out and think I am attacking them if I say I don't like shopping malls or the baby back ribs at Chilis.