by Reagan H » Fri Mar 27, 2009 2:19 pm
When my company transferred us to Louisville, my only recommendations from food came from my husband who (vaguely) remembered an Old Louisville eating place after a 4 hour drive from a St. Louis Dead Concert. I'll let you fill in the blanks about his... state of mind (he can't). In our years in Old Louisville we narrowed the possible locations of this food memory down to the possible Granville (yum), the Tavern (...) and the old 4am staple, Juanitas. Which, I must say has taken a new vibe since ownership has transferred.
When we hooked up with our landlords on our arrival, we were told many, many lies. The only thing that they did say, that is possibly true, is that Louisville has one of the (they stated THE) highest per capita ethnic restaurants. In my business at Chef Supply, we work with a crazy variety of types of food and cuisine, and approaches to those cuisines, and the numbers of hard working businesses that come in our doors every day.
It seems to me, if we are to market Louisville as a foodie destination, rather than comparing ourselves to other cities which do not share the geographical, industrial, demographic, etc. etc. characteristics, we should hone what we already do have that is unique. I'd hate to base an point on anything the Landlord of Lies said (he also claimed to have put all the music into the Mag bar jukebox), but if that ethnic variety is a claim to fame, I say grab it, work it! We know about it here on this site, and I am amazed at the support a few darlings receive here, but... as Phil says, we are responsible for our image, and expanding what that image has to offer. And even though we are already great, like Ethan says, we must push each other to educate and provide new alternatives to the old standard meat and potatoes.
Having made more Hot Browns at the Brown Hotel English grill than I care to remember, and having all due respect to that comfort food, we should push to share our knowledge of all the other great cuisines that this market (Lexington and Southern Indiana too!) has to offer.
One last point, prefaced with the Disclaimer that I work at the New Albanian Brewing Company on Bank Street, is the recent heavy topic on the hypothetical bill of fare that Roger and Company have implemented at the new location. Due to my up close and personal review of plates returning to the kitchen (and my unfortunate proximity to the dish pit), and Chef Josh's own comments tinged with pleased surprise, the culinary apetites have been very receptive and sohpisticated. In my own humble opinion, It seems much of the concerns over the response have been for naught, and we are excited to continue to present new ideas as we develop.
If you build it, and MARKET it, they will come. Find our strength, and market it! "Welcome Food Fans!"