Changes at Park Place

From the CJ:


http://www.courier-journal.com/apps/pbc ... S/70628031

From the CJ:


http://www.courier-journal.com/apps/pbc ... S/70628031

I am sure that most all of us would agree that Anoosh is a very good chef/operator. I don't really know him, however I called on him at two locations trying to get his business. One was at Remingtons (which was a nice place where the Olive Garden is now located) and his restaurant (Shariats).

As anyone knows who has tried to sell something, you find that you run into a lot of poumpus jerks. Anoosh, however, was the absolute gentleman. Even though I failed to get his business, I left with an appreciation of the man. A complete class act. I wish him the best in any future endeavors.

I have fond memories of Remington's - what a shame that Anoosh is moving on. Let's hope he finds a new home quickly.

And, by the way, I'm really excited they're dumbing down his formerly excellent restaurant. Wonderful.

I have fond memories of Remington's - what a shame that Anoosh is moving on. Let's hope he finds a new home quickly.

And, by the way, I'm really excited they're dumbing down his formerly excellent restaurant. Wonderful.

Is there any possibility of sarcasm here ?????? lol

Is there any possibility of sarcasm here ?????? lol

Geez - am I that transparent?

It appears this is another example of how quality restaurants in Louisville are ignored by a large portion of the public. It seems that many people would rather go to a mediocre restaurant and pay exorbitant prices than go to a quality restaurants run by a local chef and pay reasonable prices. On the other hand a restaurant with a name that's well recognized will succeed no matter what the food quality or price is.

Of course there are many exceptions to this but in general there is no way that some of the "Chain" restaurants that draw large crowds and high prices should do as well as they do. We've got many local restaurants that do quite well but then we seeing many are good local ones get dumbed down or closed. Other than this example and Shariats we can also name Garrett's and Harper's just to name a few.

I certainly hope local people continue to support local restaurants and chefs even though the influx of national restaurants continues. If it doesn't we'll risk losing more local restaurants. Which one could be next? Lilie's, Equus or ......?

In the last three years, says Shariat, “I’ve got it to where the beer (next door at Browning’s) is popular and the food is good.”

I was under the impression that the chef in question is not a drinker. I'm not being sarcastic, but the obvious question is: "How?"

I have fond memories of Remington's - what a shame that Anoosh is moving on. Let's hope he finds a new home quickly.

And, by the way, I'm really excited they're dumbing down his formerly excellent restaurant. Wonderful.

I will give them the benefit of doubt and not assume they're dumbing it down - merely taking it a different direction. I have never been able to disassociate Park Place and the baseball stadium. When I'm at the baseball stadium I'm in no mood to visit Park Place (read the thread on appropriate dress for restaurant patrons). When not at the baseball stadium I don't consider Park Place because it seems that such a "higher end" place should not be at a baseball stadium, and there are other, nearby "higher end" places that we'll visit instead. Maybe I've missed out by not dining at PP more often (we have enjoyed it when we've been), but it's not at the top of the list.

We do usually end up at Brownings after (or during) the games. Mr. Shariat ramped up that menu, and food quality improved when he arrived, so if he is truly staying, "consulting" and training his successor as they change the menu/direction at Park Place, I'm willing to wait and see. I'm also interested to see where he lands. He's a talented chef and a wonderful host.

In the last three years, says Shariat, “I’ve got it to where the beer (next door at Browning’s) is popular and the food is good.”

I was under the impression that the chef in question is not a drinker. I'm not being sarcastic, but the obvious question is: "How?"

He says the "beer is popular", not "the beer is good", so maybe he hasn't tasted the beer. He is vegetarian, though, so how does he know the non-vegetarian food is good? If he needs some help, I'll tell him the beer and the food are good.

Brian's beer is in fact good.

Notice that I wrote "Brian's."

In the last three years, says Shariat, “I’ve got it to where the beer (next door at Browning’s) is popular and the food is good.”

I was under the impression that the chef in question is not a drinker. I'm not being sarcastic, but the obvious question is: "How?"

I remember hearing something in conversation about Anoosh being a big fan of Grappa.

Actually, I think I've been in the same room as him drinking (if I'm not mistaken).


I may be wrong, and he may be only an occasional drinker - but I'm pretty sure he does on occasion.




For that matter; why is this such a matter of interest anyway?

Sorry to be all curmudgeonly about this.

It matters to me because Anoosh declared "mission accomplished," and while it might be true that he had the good sense to get out of the way and let the brewery function as it should have all along, it beggars belief that he had anything to do with the work in the brewhouse because he's seldom shown an interest in anything pertaining to beer. Credit should go where credit is due, to the brewer, who is Brian Reymiller.

Note that I'm taking nothing away from the Shariat resume when it comes to the kitchen, where his fame is justly deserved. It's just that I've never perceived him doing anything to push the notion that good beer and good beer belong together, something that would have gone hand in glove with the Park Place setup, so I find it hard to believe that his influence in improving the performance of th Browning's brewery operation is anything more than peripheral.

In beer circles, there's a buzz about Brian's beers ... and that, folks, is because of Brian.

I will agree with Roger on this one.When people talk or gossip about Browning's it's usually not the food, it's their beer.Brian is making the best beer in Louisville at the moment.Browning's beer is far from ordinary.Not only is it original ,it's also consistent.That's not an easy task with some of the artisian beer he brews.I couldn't sell enough She-Devil Double IPA.His new Pappy Van Winkle 23 yr. Stout is the best bourbon stout I've ever had.I love big beers and he doesn't let me down on my expectations.He will be unveiling his new Belgian soon. Mark my words Brian and Browning's beer is going to gain national attention in the future.

Good call on the She-Devil. I'm on a second keg, and it's getting much attention around Rich O's.

I've been meaning to ask: Is the Carly Rae's beer menu on the web site?

Unfortunately it isn't yet.My owner submitted the list to the people he has running the website. It should be up in the next couple of days.By the end of August I have to start collaborating with them very heavily.I'm going to try and flip my bottles and drafts quickly. It will help my guest to know what's up and what's up and coming.I have some good stuff on the way as we speak. Kasteel ,Gouden Carolus Grand Cru of the Emperor,Dulle Teve *Mad Bitch*, Still Nacht *Still Night*, Rodenbach Classic Grand Cru, and Dragon's Milk in the keg.I know that's unimpressive, and old news for you Roger but Kentucky has never seen any of those beers.By the way, you haven't happened to see a Still Nacht Reserve 2000 have you ?