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| 8th of August Sat, 9 Aug 2008 20:56:35 -0500 A day of music, games, food, dancing and other entertainment on Saturday marked Bowling Green’s first 8th of August celebration. |
| Cabs could return soon Sat, 9 Aug 2008 20:56:35 -0500 Bowling Green residents are still without a large-scale private taxi service, but that may change within a couple of months, even as problems surrounding the collapse of Yellow Cab linger. |
| New law on electric cars has little traction outside city Sat, 9 Aug 2008 20:56:36 -0500 In the face of rising gas prices, motorists will soon be able to drive low-speed electric vehicles on some Kentucky roads. |
| Electric car company may build in Franklin Sat, 9 Aug 2008 20:56:36 -0500 More electric vehicles might soon be hitting Kentucky’s roads with a new executive order allowing the low-speed vehicles on some state roads - and the origin of those vehicles could be close to home. |
| Greenwood cross country boosters hold car wash Sat, 9 Aug 2008 20:56:37 -0500 Photos by HUNTER WILSON, The Daily News, photo@bgdailynews.com |
| Pols: Going negative works Sat, 9 Aug 2008 20:56:37 -0500 Paris Hilton and Britney Spears might not have been likely material for political advertisements. |
| Growing Green a look at nature, environmentalism Sat, 9 Aug 2008 20:56:37 -0500 Weather was the hot topic Saturday at Growing Green in Bowling Green - specifically, how extreme weather conditions can impact the environment and what can be done to prevent environmental damage brought on in part by the weather. |
| Farmland market on rise in area Sat, 9 Aug 2008 20:56:38 -0500 While the housing market is wracked by instability, price fluctuations and foreclosures, the market on farmland appears to be growing. |
| Indictments Sat, 9 Aug 2008 20:56:38 -0500 The following people were indicted Wednesday by a Warren County grand jury: |
| Reasonable Doubt: 10 thoughts to move you - and your stuff Sat, 9 Aug 2008 20:54:58 -0500 The scrapes on my hands are starting to heal, and my DVD player is reconnected. I still can’t find my change dish or spare washcloths, but at least everything’s in. That’s about all I can say. Though I only moved about a mile, the short distance didn’t make it any easier than a cross-country move: All the stuff in the middle is easy; it’s just driving. The tough parts are packing, lifting and cleaning at the old and new places. As I hurt myself last week, I mulled a few rules of smashed thumb for improving moves. I figured someone had to have done so before, so I looked for moving tips online. Yet many such are just bait to sucker you into various expensive services. Others are such helpful hints as “strategize wardrobe box use” and “break the job into smaller parts.” Well, thanks. Faced with that lack, I decided to put together my own suggestions for making moving easier. This is a subject in which I have some experience. I believe I’ve changed residence 24 times in my life - not counting dorms at Western, from which I moved every few months for three years in an end-of-semester ritual. The next big wave of moves in Bowling Green is under way, or will be soon, as college students come back for the fall. I don’t anticipate that many students (if any) will read this, but their parents might; and the same applies to anyone who has to change their place of residence. Except, maybe, for those going to jail. There’s usually help provided for that, and not much packing is required. Anyway, here’s the top 10 things I wish I’d done, or done more of, in the last couple of weeks: 1. Make friends with big guys. This takes some anticipatory preparation and may require the promise of pizza. No matter how big and strong you may be personally, you’ll always need someone to carry the other end. (Personal note: thanks to Chad, Daniel and Shane. I’d still be trying to get bookcase No. 8 up my stairs sideways if it wasn’t for you.) 2. Take more time than you could possibly need. You’ll need it. It always takes longer than it should to pack and clean, especially when forgotten items emerge from the back of the closet and you move furniture that’s been in the same spot for years, hiding an empire of dust rhinos. You’ll also need wiggle room for inevitable side trips: utilities, address change, truck rental and buying overlooked supplies. I set aside four evenings to pack, and two and a half days to move, and it wasn’t enough. I had to work at least part of every “day off.” I’d hoped to be out of my old place Monday morning, but I didn’t clean the last room until 3 p.m. Tuesday. 3. When figuring time, allow plenty for sleep. Don’t expect to make up for lost time by skimping on rest. When I was moving from Louisville back to Bowling Green, I spent four punch-drunk days shuttling stuff to Bowling Green, working in Louisville, and grabbing a total of six hours’ sleep in between. Going back to Louisville on my last trip, I knew I had to pull over. I walked around for a few minutes and then decided to get a breakfast sandwich at a nearby Burger King. Ryder trucks are not built to clear drive-through overhangs. I was too punchy to notice that at the time. Now I know. 4. Save the fridge for last, and keep it full of water. I bought a case of bottled water from Wal-Mart before moving. When I carried up the last armload of clothes, I drank the last bottle. 5. Use small boxes, though it means more trips. My friends and I groaned at each box of books that had to go upstairs. We went from taking three at a time on a dolly, to two, to one. 6. When at all possible, time your move. I know most moves aren’t decided entirely by the person or persons who are doing the moving, but even a slight adjustment can help. I wanted to move before Western students did so both good apartments and a moving truck were readily available. Another week or so, and it would have been a lot tougher. I had clear weather, but not cool; I guess October would be about the best month for a move. I seem to recall most family moves taking place on the coldest day of the year, while my personal ones were around the hottest. Worst was a beastly August in Fort Lauderdale, Fla., without air conditioning. 7. Pack a suitcase like you’re going on vacation, and put it on top of everything else. Keep several changes of clothes and basic toiletries separate from everything else - don’t expect to dig around and find them anytime soon. I had to have a work-worthy outfit available for every day of my move, so I kept them handy. 8. Don’t re-learn Morgan Spurlock’s lesson from “Super Size Me.” It’s tempting to grab fast food in mid-move, but a bacon cheeseburger won’t make you feel any better then than it does the rest of the time. Eat healthily, and lightly, even if that means taking more time. All your parts will thank you when you’re lifting. 9. If you tend to move often, for whatever reason, it’s not a bad idea to get permanent moving gear. U-Haul actively encourages reuse of its cardboard boxes, which aren’t cheap. I still had some left from more than four years ago. This time I went to the new Harbor Freight store on U.S. 31-W By-Pass and bought a good dolly, which should serve indefinitely - whether for me or for friends. I also keep a small toolbox handy, with screwdrivers and such for anything that needs assembly, disassembly, or sudden repair. 10. At last, take the long view: Whenever you buy something major - something you wouldn’t want to leave behind - consider how you’d move it if necessary. No matter how amazing the king-sized four-poster bed hand carved from one piece of wood will look in your current bedroom, “Is there ever a chance I’ll have to carry this up stairs?” |
| William N. Aspley Sat, 9 Aug 2008 21:00:26 -0500 A military graveside service for William “Bill” Neal Aspley of Louisville, formerly of Bowling Green, who died Jan. 25, 2008, is at 2 p.m. Tuesday at Fairview Cemetery. |
| Richard B. Haynes Sat, 9 Aug 2008 21:00:27 -0500 GLASGOW — Richard Barry Haynes, 56, of Glasgow died Aug. 8, 2008, at his home. The Barren County native was born Feb. 29, 1952. He was an employee of Ideal Hardware in Glasgow for many years and later worked as a real estate agent for Botts Realty and Taylor & Taylor Realty. He was a member of Hope Community Church in Glasgow. He was a son of Romie Haynes of Smiths Grove, who survives, and the late Louise Lawrence Haynes. Funeral is at 1 p.m. Monday at A.F. Crow & Son Funeral Home, with burial in Henderson Cemetery. Visitation begins at 1 p.m. today at the funeral home. Other survivors include his wife of 37 years, Tina Fant Haynes; a son, Nathaniel Haynes of Glasgow; a daughter, Myria Taylor of Glasgow; a grandson, Nicholas Taylor of Glasgow; two brothers, Johnny Haynes and his wife, Jennifer, of Smiths Grove and Mitchell Haynes of Smiths Grove; a sister, Becky Green and her husband, Eugene, of Smiths Grove; and several nieces and nephews. |
| Leopoldine M. Maitz Sat, 9 Aug 2008 21:00:28 -0500 COLUMBIA, Ill. — Leopoldine Maria Maitz, 80, of Columbia, formerly of Bowling Green, Ky., died Aug. 7, 2008, at St. Agnes Home in Kirkwood, Mo. The Bonisdorf, Austria, native was born May 26, 1928. She was a homemaker and retired from Red Lobster Restaurants in St. Louis. She was a member of the Catholic Women’s Organization and the Legion of Mary, Bowling Green, Ky., Chapter. She was a daughter of the late Franz Reindl and Emilie Sampl Reindl. She was preceded in death by her husband, Anthony Maitz, who died Oct. 9, 2000. They were married April 29, 1952. She was also preceded in death by three brothers and three sisters. Funeral is at 9 a.m. Monday at St. Agnes Chapel, with burial in Immaculate Conception Cemetery. Visitation is from 8 a.m. to 9 a.m. Monday at St. Agnes Chapel. Lawlor Funeral Home is in charge of arrangements. Expressions of sympathy may take the form of contributions to St. Agnes Home Building Fund, 10341 Manchester Road, Kirkwood, MO 63122. Survivors include her children, Lee Scheuring and her husband, Egon, of Columbia, Ill., Dr. Carlos Maitz and his wife, Judy, of Clarkson Valley, Mo., John Maitz and his wife, Donna, of London, England, Michael Frank Maitz and his wife, Marki, of Bowling Green, Ky., and Tony Maitz and his wife, Michelle, of St. Louis; 16 grandchildren; five great-grandchildren; a sister, Helga Turtscher; and several other relatives and friends. |
| Emily D. Stevens Sat, 9 Aug 2008 21:00:28 -0500 Emily Dawn Stevens, 21, died Aug. 6, 2008, at The Medical Center at Bowling Green. The Fort Worth, Texas, native was of the Apostolic faith, a waitress and an employee of Jerry’s Restaurant. She was a daughter of the late Clarence Woodrow Stevens and Nelda Skaggs Dorman of Bowling Green, who survives. She was preceded in death by a son, Brian Tristin Teagin Rouse. Funeral is at 1 p.m. Wednesday at Heritage Funeral Services, with burial in Archie Newman Wilson Cemetery in Riverside. Visitation is from 10 a.m. to 8 p.m. Tuesday and from 9 a.m. to 1 p.m. Wednesday at the funeral home. Expressions of sympathy may take the form of donations to the Evelyn Rouse Fund in care of any BB&T Bank. Other survivors include a daughter, Evelyn Rouse of Bowling Green; her stepfather, Tommy Dorman of Bowling Green; three sisters, Chrystal Gale Williams and her husband, Vernon, of Glasgow and Sarah Jane Beck and Alisha Michelle Stevens, both of Bowling Green; three foster sisters, Emily N. Rowe of Roundhill and Angelica Chavez and Nina Rowe, both of Bowling Green; and several nieces, nephews, aunts and uncles. |
| Frank Tinch Sat, 9 Aug 2008 21:00:28 -0500 LEWISBURG — Frank Tinch, 57, of Lewisburg died at 2:30 a.m. Aug. 8, 2008, in Lander, Wyo. The Logan County native was born July 11, 1951. He was a factory worker at Logan Aluminum, a member of Hillvue Heights Baptist Church, served on the board of directors for the Lewisburg Fire Department and was involved in Relay for Life. He was a son of the late Joe Fred Tinch and Frances Ramsey Tinch. He was preceded in death by two brothers, Joe Fred Tinch Jr. and Jim Barnes Tinch. Funeral is at noon Wednesday at Price Funeral Home, with burial in Arnold Cemetery in Lewisburg. Visitation is from 4 p.m. to 8 p.m. Tuesday at the funeral home. Survivors include his wife, Anna Tinch; three daughters, Rose Tinch, Amanda Tinch and Kristen Tinch, all of Lewisburg; a son, Samuel Tinch of Lewisburg; four sisters, Hester Porter of Russellville, Judy Henderson of Franklin, Jan Miller of Ontario, Canada, and Katie Violette of Adairville; and two grandchildren, Savannah Alsup and Olivia Alsup, both of Lewisburg. |
| Katherine D. Turner Sat, 9 Aug 2008 21:00:29 -0500 GAMALIEL — Katherine Dyer Turner, 68, of Gamaliel died Aug. 8, 2008, at The Medical Center at Bowling Green. The Monroe County native was born Dec. 19, 1939. She was a member of the Corinth Church of Christ and a retired employee of Stitches Inc. She was a daughter of the late Willie Robert Dyer and Anice McDonald Dyer and the wife of the late Bobby Lee Turner, who died Oct. 30, 2007. She was preceded in death by a grandson, Timothy Shawn Bell; a sister, Louise Dyer; and three brothers, Frank Dyer, David Dyer and Pete Dyer. Funeral is at 2 p.m. Tuesday at Strode Funeral Home, Gamaliel chapel, with burial in Corinth Gardens in Macon County, Tenn. Visitation is after 5 p.m. today at the funeral home. Expressions of sympathy may take the form of donations to Corinth Gardens. Survivors include three daughters, Sherry Barkley and her husband, Michael, of Cookeville, Tenn., Mary Bell and her husband, Tony, of Gamaliel and Vickie Wheat and her husband, Tony, of Red Boiling Springs, Tenn.; three brothers, Charles Dyer of Tompkinsville and Bryan Dyer and Royce Dyer, both of Gamaliel; seven grandchildren; and seven great-grandchildren. |
| Amy M. Voyles Sat, 9 Aug 2008 21:00:29 -0500 Amy McChesney Voyles, 89, died Aug. 8, 2008, at a Nashville nursing home. The Tompkinsville native was born Oct. 12, 1918. She was a member of Eastwood Baptist Church and Burton Memorial Baptist Church of Bowling Green. Everyone noticed her sweet smile and she was a fun, loving grandmother. She was a daughter of the late Aubrey and Alice Hammer and the wife of the late Kenneth McChesney and the Rev. Clyde Voyles. She was preceded in death by three sisters, Allene Hammer, Alma Miller and Algerine Proffitt; and three brothers, Alrick Hammer, Albert Hammer and Alden Hammer. Funeral is at 1 p.m. Monday at Johnson-Vaughn-Phelps Funeral Home, with burial at Fairview Cemetery No. 2. Visitation is from 5 p.m. to 9 p.m. today at the funeral home. Words of condolence may be sent to jvpfh@bellsouth.net. Survivors include a daughter, Betty Maddox and her husband, Tom, of Nashville; a son, Gary “Butch” McChesney and his wife, Nancy, of Bowling Green; five grandchildren, Amy Mertens and her husband, Michael, of Old Hickory, Tenn., Dan Maddox and his wife, Amy, of Glen Carbon, Ill., Bobby McChesney and his wife, Vivian, of Pennsylvania, Tobie Vargas and her husband, Saul, of Bowling Green and Andy McChesney and his wife, Hailey, of Madisonville; a sister, Avo Dahlin of Los Angeles; and 16 great-grandchildren. |
| Loretta Wingfield Sat, 9 Aug 2008 21:00:29 -0500 Loretta Wingfield, 50, of Brownsville died at 10:20 p.m. Aug. 8, 2008, at The Medical Center at Bowling Green. The Warren County native was a housekeeper for Rosewood Nursing Facility and a member of Shadyland Church of Christ. She was a daughter of the late Billy Gene Watt and Alberta Logsdon Watt, who survives. She was preceded in death by two brothers, Kenny Lane Watt and William Douglas Watt. A memorial service will be at a later date. Funeral services are under the direction of Hardy & Son Funeral Home, Bowling Green chapel. Online condolences may be made at www.hardyandsonfuneral homes.com. Other survivors include a son, Kenny Joe Watt and his wife, Brandy, of Brownsville; a daughter, Betty Ann Moon and her husband, Mark, of Brownsville; two grandchildren, Courtney Moon and Tyler Moon; two brothers, Gary Watt and his wife, Lisa, and Larry Gene Watt, all of Bowling Green; three sisters, Linda Cowles and her husband, Mark, and Martina Conner, all of Bowling Green, and Lisa Gail Walker and her husband, Christopher, of Oklahoma; several nieces and nephews; and her special pets, Gizmo and Skittles. |
| Paige N. Yokley Sat, 9 Aug 2008 21:00:30 -0500 SCOTTSVILLE — Paige Nichole Yokley, 23, of Glasgow, formerly of Scottsville, died at 2:55 p.m. Aug. 8, 2008, from injuries received in an automobile accident. The Scottsville native was a former waitress for Rafferty’s, an employee of Sonic and McDonalds in Glasgow and attended Shady Grove General Baptist Church. She was a daughter of Anthony Scott Hatler, who survives, and the late Marcella Ann Yokley Mesker. She was preceded in death by her paternal grandfather, W.R. Hatler Jr.; her maternal grandparents, Bill and Jean Yokley; and an aunt, Ashley Marcus. Funeral is at 2 p.m. Monday at Goad Funeral Home, with burial in Allen County Memorial Gardens. Visitation begins at 11 a.m. today at the funeral home. Other survivors include her stepmother, Vickie Hatler of Scottsville; a brother, Scott “Pepper” Yokley and his wife, Virginia, of Scottsville; her paternal grandmother, Juanita Hatler of Scottsville; two stepbrothers, Charles Brandon Eaton and his wife, Ashlyn, of Bowling Green and Michael Holland of Scottsville; a stepsister, Amberlee Broadway and her husband, Lucas, of Scottsville; and several aunts, uncles and cousins. |
| Report shows help needed at our schools Sat, 9 Aug 2008 21:02:22 -0500 It was disappointing to learn that 10 area schools had failed to make adequate yearly progress for the 2007-08 school year under the No Child Left Behind standards set up by the Bush administration. Bowling Green Junior High School is now facing consequences after missing NCLB standards for the second consecutive year. The junior high’s subpopulation of students with disabilities didn’t meet the federal standards. Included in the list of schools that failed to meet these standards were Dishman-McGinnis Elementary, Warren East Middle School, Warren East High School, Warren Elementary, Warren Central High School, Drakes Creek Middle School, Hart County, Russellville Independent Schools and Simpson County school systems. This had to be hard news for these schools to hear, but hopefully they can take this bad news and turn it into something good. What is going to be so difficult for some of these schools which rely on Title 1 funding - those with significant low-income student populations, is the consequences that they now may face because of these failures. Under Tier 1 consequences, a district has to notify parents, revise district improvement plans and request technical assistance if needed. Tier 2 consequences involve everything under Tier 1 consequences and the school may be subjected to corrective actions from the Kentucky Department of Education. Tier 3 consequences are subject to corrective action from KDE, which could include hiring new staff and extending the school year. All of these schools that failed to meet these standards fall under different circumstances. Some receive Tier 1 funding, some don’t, but the bottom lines is that something must be done in the future to change these results. We do give a lot of these schools credit because some progress has been made overall. Many individual schools were successful and have taken measures to try to meet these standards. But this report should put school districts on notice that more should be done and has to be done or the consequences could be dire. We believe in our area school districts and trust they have the foresight and the willpower to get back on course. |
| Pizza Hut’s new pastas a cut above the rest Thu, 7 Aug 2008 11:01:40 -0500 Have you seen the recent television advertisements for Pizza Hut? Pizza Hut takes over an Italian restaurant, serves its new pastas to the patrons, who love it, then reveal it’s actually pasta from Pizza Hut. Well I’m just like everyone else, and occasionally I love to have pizza delivered, but if I can also get a pasta that’s a cut above your average pizza parlor pasta, I’m all for that, so I gave it a try. I had hoped to have the same blind experiment with a friend who I invited by, but just like trying to plan the timing for a surprise party, the jig was up when she and the pasta arrived at the same time. It was a warm day and while the driver did not have air conditioning in his car while delivering hot pastas and hot pizzas, he was pleasant, friendly and the pastas arrived 10 minutes before the suggested time. Pizza Hut also delivers wings, breadsticks, cheese sticks, and a twist on the jalapeno popper called Quepapas, which are potato bites with cheese and a hint of jalapeno pepper. What they don’t deliver are salads, which was disappointing because I really need greenery if I carb out - which I did. I tried the creamy chicken Alfredo first. I could taste right away they used not just one cheese, but a tasteful variety of cheeses. Like putting a top-shelf liquor in a drink instead of the well brands, it amped up the flavor enough to make a difference. On my second bite I noticed a hint of what seemed like fresh ground pepper, which created a pleasing overall flavor combination. Next I tried the meaty marinara, thinking that while the Alfredo might be easier to improve upon, it may be harder to elevate the taste of such a classic pasta. I have to admit, though, perhaps because I was paying such close attention to every nuance of taste in each bite, I noticed a hint of sausage flavor in addition to the regular ground beef. “A rhapsody of flavor” was the phrase used by one of my dining companions because you could taste both the sweetness of the marinara with a little kick from the meat. I will say that, in my experience (this one and the ones I’ve had of pasta at fine Italian restaurants), the ad is a bit of a stretch. Pizza Hut uses rotini pasta for both dishes and most notably, pasta at a fine restaurant would certainly be cooked al dente, which in Italian means “to the tooth.” In this way, pasta is cooked so there is more than a hint of resistance in each bite, firm not soft. I do review, however, based on my personal experience that day (which can vary), and by what I believe most patrons expect based on the type of restaurant, be it pizza or fine dining, which in this case was claiming to be both. Well, it’s delivered pasta from a fast food delivery chain, so al dente would be very hard to attain - but the flavors were appetizing and a cut above. What pushed me over the edge to try this experiment were Pizza Hut’s most recent ads at a French bakery serving chocolate-covered dessert sticks. I invited a locally trained pastry chef to help me with this one, since chocolate is my number one comfort food and, try as I might, may not have made the most objective decision (salmon is a comforting close second - I’m odd that way). The Hershey’s chocolate dunkers are baked dessert sticks (aka bread sticks) frosted with milk chocolate and sprinkles of white chocolate. It was agreed and my pastry chef friend noted, the chewy texture gave Pizza Hut away. They really were just bread sticks with chocolate on top and the taste incongruency was clear. I will say, as a chocolate lover, I did enjoy the toppings blend and the chocolate dipping sauce. It was the best delivered pizza parlor dessert I’ve ever had. I know these warm days don’t lend themselves to hot pasta dishes, but if you’re in the mood for something different from pizza delivery, I recommend the new pastas from Pizza Hut. You can even order online and if your cloak and dagger skills are better than mine, you can hide the boxes and make a taste-testing game of it all! — Our anonymous food reviewer gives new restaurants a six-week grace period before reviewing. To comment, contact managing editor Mike Alexieff at 783-3235 or via e-mail to malexieff@bgdailynews.com. PIZZA HUT DELIVERY 1200 Smallhouse Road, Suite C |
| Verdi specializes in European fare Thu, 31 Jul 2008 10:28:35 -0500 The last time I experienced Verdi Restaurant and Bar was an early spring day when my dining companion and I enjoyed a light meal of salads under the cherry blossoms. This week, even though it was summer, Verdi became a shelter from a killer storm with a broad, heavy meal of pasta and German delights. When we entered I noticed the restaurant had been livened up with a rich red wall color that complements the stone arches and deep wood trim. The d/cor is alive with color, yet at the same time is as comforting as home. Comforting too was the wait staff. I wouldn’t say it was the perfect dining experience. The timing of our food was slightly off with salad on top of appetizers, then a long wait for dinner, but it was wickedly busy that night and our waitress was honest, clear and appreciated our patience. I will say we were able to be patient because she kept us informed. (Note to wait staff all over Bowling Green: customers love this). We began with a favorite of mine, and something I hadn’t had in a while, brochette. When I see brochette on a menu, I get a vision of what I believe it to be and I didn’t even bother reading the description. I should know better, because I don’t think I’ve had the same brochette twice. Verdi’s brochette is especially unique, so this is somewhat of a warning for brochette lovers. Not that it was bad, but it was served in a ramekin with mozzarella melted on top and the tomatoes and spices on the bottom, all at room temperature. It looked more like French onion soup than brochette. As I said, the taste was good, but spooning it on pita bread was awkward. Verdi’s entrees do not come with salad, but my dining companion and I ordered one to split. The Greek salad dressing was delicious. At this point in the meal, Verdi was getting high marks for flavor that was inviting and enlivening. Even the pita bread with herbed butter that was served with the salad was a great treat. Those high marks just kept coming when my tilapia with pasta arrived. I don’t usually eat pasta with fish, but the pasta was shaped like little bags of gold and filled with cheese. The sauce was a light tomato/cheese sauce and was perfect with the slightly crispy tilapia. My dining companion opted for the German platter. Did you know you could get German food in Bowling Green? My aunt moved to the U.S. from Germany about 50 years ago, so I have had truly authentic German food from an outstanding cook. Verdi’s was just as good, with the addition of some unique flavorful twists. For instance, the sauerkraut had little slices of green apple. What a great way to enjoy the pungent taste of sauerkraut with just a hint of sweetness. The platter also included bratwurst, asparagus, Vienna schnitzel and, a fun way to round out the meal, one German beer. Both my dining companion and I were unsure about Vienna schnitzel, and it turns out it is actually a slice of veal coated in breadcrumbs. We had not planned to stay for dessert, but by this time the restaurant had become more like a party with guests mingling about than a restaurant. The concert in the park had been rained out and everyone flocked into the downtown eating establishments. The staff handled this so well that everyone just seemed to be going with the flow, so we ordered the tiramisu. Just as we had started the meal with a unique twist on an otherwise obvious appetizer, so was the same with dessert. The tiramisu was also served in a ramekin, making it possible to really saturate the sweet biscuits and cream in rum then dust the top with a thick layer of cocoa and coffee flavorings. Again, the contrast was unique and enjoyable, just not what I expected. In my experience, Verdi was a truly a bevy of new and exciting dishes from Greek to German to Mediterranean and more. I highly recommend a trip around the world without using a drop of gasoline by enjoying a meal at Verdi today. — Our anonymous food reviewer gives new restaurants a six-week grace period before reviewing. To comment, contact managing editor Mike Alexieff at 783-3235 or via e-mail to malexieff@bgdailynews.com. VERDI RESTAURANT AND BAR 410 Main Ave. |
| Longhorn Steakhouse quick to fix problems Thu, 24 Jul 2008 09:51:37 -0500 If you saw the animated film “Ratatouille” last summer, you caught a glimpse of a New York food critic. He was a critic who nitpicked about the smallest imperfection and who found great pleasure whenever he wrote a negative word. I, on the other hand, am a restaurant reviewer living in the quaint community of Bowling Green. I’ve been asked to write about my experience when I visit a restaurant. I always prefer to have a good experience, but occasionally I don’t. I wrestle with the dilemma of what to do when a good restaurant seems to just have a bad night - hey, it can happen to any of us. My answer is two-fold. First, I don’t just look at what happened, because stuff happens. I’m more interested in how the restaurant handles the mishap(s). Second, I think it gives the restaurant a chance to review its policies, procedures and methods. I know I appreciate feedback from those closest to me, that is, if it’s not too harsh. Here goes. My dining companion and I entered Longhorn Steakhouse and immediately were uncomfortable. It turned out the air conditioning wasn’t working well - on one of the hottest days of the year - and we were seated in a stifling corner booth next to a table of 20 or so. We couldn’t breathe. After five minutes of not seeing our wait staff, I walked back up to the hostess (noticing a couple of pockets of cold air as I went) and asked to be seated in a specifically, semi-cool location. She was more than happy to allow me to sit wherever I wanted, and apologized that the air was to be fixed that coming Tuesday. And this is exactly what I mean by how does the restaurant handle the mishap? At Longhorn, as the evening went on, they refreshingly just kept doing their best to meet our needs and made sure to either improve the experience or just wipe it from my memory. By that I mean, I ended up not even paying for my meal. In my mind this was admirable, because perfection cannot be guaranteed, but if I can count on someone to do the right thing when things go wrong, I want them on my team. My dining companion and I started with the firecracker chicken wraps. These were an island of perfection in our evening. These crispy mini-wraps are flour tortillas stuffed with chicken and cheese. The cheese had a deliciously spicy kick to it and the avocado-lime dipping sauce was an effective and appetizing cool-down. I was overjoyed to see my favorite steak with my favorite fish and couldn’t remember ever seeing them together on a menu before (just ask my dining companion, whom I ask to order steak to my seafood, then do a split). I also had the option of ordering a special favorite of mine - a summer salad of mozzarella and tomatoes. Now here’s where things went really wrong. The salad never arrived, the filet came out without the fish, my dining companion was served his meal at the same time, and we were planning on seeing a movie after dinner. We talked amongst ourselves. What we wanted to do was get the salad, send the steak back and wait for the salmon and steak combo to come out together. However, we were splitting the salad, which would mean sending back his perfectly acceptable honey mustard chicken sandwich - which didn’t seem fair. As we blankly stared at each other trying to decide what to do, a manager arrived. We decided to tell her all the facts and let her in on the decision-making process. She apologized and, knowing there wasn’t enough time for her to fully remedy the problem and for us to make the movie, she told us my meal would be comped. After that, the salad was delivered right away. It was a delectable grouping of soft mozzarella, greens and grape tomatoes with a balsamic vinaigrette. The steak was tender and flavorful and the salmon, which arrived just before the check, was appetizingly marinated in bourbon and grilled fork tender. In this column, I hope to remind you of all the great places there are to eat in Bowling Green and what you can expect in the way of food, service and experience. At Longhorn, you can expect a delicious meal with a large and unique number of menu choices, friendly service (calm within chaos sometimes), and even on a bad day you can count on the Longhorn staff to do the right thing - without even having to ask. That’s community spirit that goes a “long” way with me! — Our anonymous food reviewer gives new restaurants a six-week grace period before reviewing. To comment, please contact Managing Editor Mike Alexieff at 783-3235 or via e-mail to malexieff@bgdailynews.com. LONGHORN STEAKHOUSE 2635 Scottsville Road |
| BG’s Quiznos gone, but definitely not forgotten Thu, 10 Jul 2008 10:36:25 -0500 Does anyone else miss the Quiznos Sub that used to be in Bowling Green? On a recent trip to Glasgow it was a case of you don’t know what you’ve got until it’s gone, when my dining companion and I lunched on the patio at the Quiznos across from the movie theaters in Glasgow. Of course, this patio is like many, with just a few tables on the sidewalk outside the restaurant, but we were able to create a little inspired ambiance by turning the music on in our nearby car. Inspired, too, is the menu. In my experience that day, Quiznos was a chain-style sandwich shop with local ownership flair and abundant menu fair. To begin with, Quiznos has some new, one-of-a-kind sandwiches called flatbread sammies. This is a variety of unique meats like chicken cantina, roadhouse steak and Sonoma turkey served between a round piece of flat bread. My dining companion ordered the chicken cantina, which is chicken in a honey bourbon mustard sauce with tomatoes and onions. It was small, but even so, he finished it in record time it was so good. Also in the flatbread category are chopped salads served with flat bread. There are five types and it was hard to choose just one for me and my dining companion to share. I went with the black and bleu, which is a black angus steak with bleu cheese, tomatoes and red onions. It was acceptable, but not the ideal salad for a sandwich shop to do well. Next time, I may order the raspberry chipotle chicken and hope for the best. A cup of the chili turned out to be exceptional for a sandwich shop. Hearty red beans and chunks of beef, tomato and onion made this chili like homemade. It was a little on the spicy side, but the well-made sweet tea was a helpful balancer from time to time. Finally, I had a regular chicken sub on whole wheat bread. The chicken carbonara is a delicious blend of chicken strips, bacon and mozzarella cheese all in a creamy bacon alfredo sauce. There was an abundance of meat in each sandwich and my choice of vegetables, including a pepper and sauce bar near the soft drinks. So, as sandwich shops go, Quiznos in Glasgow has variety, abundance, value and a new, clean environment. If we closed our eyes while listening to the music, we could have been in any of the sandwiches places we’ve visited coast to coast - we wouldn’t have had to miss something that had slipped away from our hometown. — Our anonymous food reviewer gives new restaurants a six-week grace period before reviewing. To comment, contact managing editor Mike Alexieff at 783-3235 or via e-mail to malexieff @bgdailynews.com. |
| O’Charley’s good for something new Thu, 3 Jul 2008 11:02:54 -0500 After last week’s offbeat coffee chronicles, it was back to normalcy. What’s more “normal” than a typical dinner at O’Charley’s to step back into the reality of the many chain restaurants we are fortunate to have here in Bowling Green. O’Charley’s offers a local touch as well, with a huge mural of Bowling Green and Kentucky favorites, like a red Corvette and the Corvette Museum served on a platter, as well as a beautiful woman with a derby hat at least 100 times actual size. Another pleasing part of the chain restaurant scene is that they are always offering something new and exciting. Today, my dining companion and I tried everything new, starting with drinks, but not ending with dessert because a stomach is a limited container for newness. By the end of the meal, my dining companion described our wait staff as delightful, which she was, but at the beginning of the meal we had to wait so long, the management comped our appetizer. I will say O’Charley’s restaurant staff was attentive and seemed to be aware of our every move! In the spirit of newness (and because the menu noted I’d never tasted anything like it) I ordered the pretzel crunch chicken tenders with Dijon dipping sauce. They were right. The pretzel breading offered a unique taste and a light, extra crispy texture. It was like dipping a pretzel into mustard, with the added bonus of tender chicken breast in between. Our drinks arrived after the appetizer, which never sits well with me. I’m a stickler for the “dining experience” which to me means, drinks right away, appetizers or bread to quickly follow (because liquor does have a more intense effect on an empty stomach), then salads just after the appetizer has been mostly eaten, and finally entrees just about five minutes after my salad has had time to settle. The tangerine pineapple margarita I had was delicious. What a perfect balance between the too-sweet-for-me strawberry margaritas and the tartness of a regular margarita. My dining companion was not so lucky with his mojito because O’Charley’s was out of fresh mint. He sent the drink back. This is not exclusive to O’Charley’s, but I’d like to suggest to restaurants that if you’re out of a main ingredient, please let us patrons know ahead of time. We really can think for ourselves and will probably opt to order something else, instead of feeling like you are trying to put one over on us. For dinner, I had the Key West mahi. This was a flavorful fish served with a tropical salsa on top with rice on the side. The taste overall was acceptable, but the fruit was hard to bite into. My dining companion (who normally doesn’t like fish) actually enjoyed the fruit that seemed to lift the fish taste. My dining companion ordered the pecan chicken tender salad, which is not as new as the other items we ordered, but it was new to us. This was a delicious blend of honey-roasted Georgia pecans, chicken tenders, bleu cheese, mandarin oranges and cranberries on romaine lettuce served with a balsamic vinaigrette. My sense was right and O’Charley’s was the perfect step back into the customary world of dining that I realized is anything but ordinary. Looking at the staff, from the hostess to the wait staff to the manager, there’s a lot of time, energy, sweat and maybe even some tears that go into creating meals for hundreds of people each day. How fortunate we are to live in a country like this. Happy Fourth! — Our anonymous food reviewer gives new restaurants a six-week grace period before reviewing. To comment, contact managing editor Mike Alexieff at 783-3235 or via e-mail to malexieff@bgdailynews.com. O’CHARLEY’S RESTAURANT 2717 Scottsville Road |
| Coffee shops offer more than just caffeine Thu, 26 Jun 2008 11:37:50 -0500 emember when food and a lap meant TV dinners at home with the food brought to the entertainment? Now you can bring entertainment to the food. What I’m fumbling around trying to say is that this week I toted my lap top computer with wireless Internet to visit as many local coffee shops as I could until my nerves gave out. No more than two in one day, however, because otherwise this column might sound like a Picasso painting looks! I ordered an iced medium caramel macchiato at each place, and took my lap top to write my experiences on the spot. There are two shots of espresso (shot-glass sized portions of pure caffeine), milk and caramel in a macchiato. My first stop: Spencer’s Coffeehouse on the square. It was late in the afternoon and there was a row of what looked like regular patrons sitting outside looking relaxed and full of life at the same time. The counter staff was attentive and helpful when I entered and there were a bevy of local people, even some of whom I knew. Spencer’s wireless Internet was a little choppy that day, but as far as food goes, it offers muffins, bagels, cinnamon rolls and pastries, and for lunch, a full menu of sandwiches and salads. The macchiato was also an effective blend of coffee, caramel and milk flavor. My next stop was the new Starbucks on Campbell Lane. I wasn’t going to go in unless it offered a wireless connection, which it noted on the door, so I went in. The staff was vibrant and friendly. I was now on my second medium macchiato, which translates into four shots of espresso. This macchiato was equally good. It turned out, however, that you must subscribe to a specific Internet service, so the wi-fi at Starbucks is not free. A staff member actually said that sometimes people pick up the signal from Buckhead Caf/. I ended up leaving earlier than I planned because of this. Starbucks offers a variety of cakes, muffins, cookies and other baked goods, both in regular and low calorie versions. And, I will say, it was a peaceful place to write and research - if only I could have picked up Buckhead’s signal. So, the next day, I headed to Buckhead Caf/. Buckhead has a pleasant and expansive atmosphere for Internet working and a huge menu of eclectic sandwiches, salads, pizzas, burgers, etc. It’s not as quaint as Spencer’s and during the lunch rush you can’t even hear yourself think; however, this was the best macchiato to date. It had a punch of coffee flavor, with the milk and caramel just there to take the edge off. At least, that’s the way I like it! I decided one caf/ a day was enough and I knew that Mug Shotz would be open on a Saturday, so I waited a day. Unfortunately, even though the sign said it would be open, it wasn’t, so I can’t report on the atmosphere or macchiato, because I wasn’t able to make it back there by press time. I did call and Mug Shotz does have free wireless Internet service (with purchase) and offers wraps, sandwiches, muffins and desserts. Finally, I went to another local hang out with wi-fi, Bread and Bagels. While Bread and Bagels no longer has an espresso machine for macchiatos, it does have flavored coffees. And, much to my surprise, it has added pastas to its one-of-a-kind menu of sandwiches, salads and pizza. In the morning it also has muffins, scones, pastries, etc. The walls are covered with artwork from young local artists. The wait staff was helpful, but distracted by a large phone order (which I’m sure was just an in-the-moment experience). The wi-fi worked well and the atmosphere was upbeat yet relaxed and I opted to sit outside on the enclosed patio. So that wraps up the coffee and wi-fi chronicles for the week. Although I highly recommend people watching, toting a lap top computer along is a little something different for those times when you don’t have a dining companion. I wouldn’t recommend trying to write a column, however, because looking back over this, I can spot the moments the coffee kicked in and kicked out! — Our anonymous food reviewer gives new restaurants a six-week grace period before reviewing. To comment, contact managing editor Mike Alexieff at 783-3235 or via e-mail to malexieff@bgdailynews.com. Spencer’s Coffee House: 915 College St., 393-7060 Buckhead Caf/: 760 Campbell Lane, 846-0110 Starbucks: 710 Campbell Lane, 842-6201 Mug Shotz: 116 Old Morgantown Road, 796-4143 Bread and Bagel: 871 Broadway Ave., 781-1473 |
| Mandolin perfect for a light summer meal Thu, 12 Jun 2008 10:18:06 -0500 What to do on a hot summer night when you’re in the mood for fine food, but the intense heat keeps you from wanting anything but watermelon and Gatorade? How about a light meal at one of the finest eating establishments in Bowling Green, the Mandolin. My dining companion and I thought patio dining might be doable once the sun went down, but were not disappointed when air conditioning still made more sense at 8 o’clock at night. Mainly because the Mandolin is owned and operated by two wildly artistic Bowling Green residents: One creates the atmosphere, and the other works her magic creating and executing a four-star menu. Each room is donned in rich grained woods and striking rosined wood etchings, as well as a variety of international artwork. The fireplace mantle in the room in which we dined was a bit chaotic, but a quick glance out the window to the relaxing porch patio outdoors made it feel as if I were outside after all. To execute the light meal genre idea, we ordered two light appetizers then split an entr/e. We chose the crespella pockets as one appetizer, then looked to the salad menu for another light, chilled appetizer, the mozzarella and roma tomato salad. The crespella pockets, even though they were fried, were the perfect light meal choice: Crispy crepes folded into small triangular shapes, stuffed with light cheeses and meats. The mozzarella and roma tomato salad had an abundance of soft mozzarella cheese. Soft mozzarella has an appetizing texture when eaten chilled on a hot summer day, but with just a hint of flavor and when eaten alone is lacking. Add a slice of tomato drizzled with balsamic vinaigrette and a side of greens, which is exactly how the Mandolin served it, and you have a dish delicious to the eye and the palate. We opted for the fish special that evening, a lightly breaded Italian cod with wild rice. The wait staff graciously split the meal, for a small fee, which allowed each of us to have a house salad with the dressing of our choice. We both chose the house specialty, gorgonzola - a light, creamy dressing with chunks of gorgonzola cheese for an occasional kick. The cod was rolled, then breaded with seasonings bursting with flavors, some I recognized, others I didn’t, but the blendings made this otherwise light meal a rich treat. The rice, too, a blend of brown and other wild rice varieties, made for a slender summer alternative to potatoes. With all this weightless eating, we had room for dessert. Of course there were the heavier favorites, like chocolate cake or even tiramisu, but we opted for the pineapple cake and it was a delicate ending to this modest, delicious meal. Thin layers of cake soaked in pineapple juice with layers of a whipped cream frosting was served with pineapple rounds on the side. Even though, as of this moment at least, the heat has settled down a bit, I would highly recommend the Mandolin for a meal on a whim or a special night out because in my experience it is a singularly, extraordinary eating establishment in our town. — Our anonymous food reviewer gives new restaurants a six-week grace period before reviewing. To comment, contact managing editor Mike Alexieff at 783-3235 or via e-mail to malexieff@bgdailynews.com. MANDOLIN 712 Chestnut St. |
| Nothing but ‘amore’ at Mancino’s Grinders Thu, 29 May 2008 12:08:18 -0500 "Amore” and pizza go together in songs and movies, so why not in Bowling Green. What I’m referring to here is Mancino’s Grinders and Pizza’s motto, which is: “I love that place!” Which both my dining companion and I did. While I reviewed Mancino’s at Greenwood almost two years ago, since this column is mainly about experience, I thought it was time for a visit to Mancino’s in Lost River. Love is not lost here, either. To begin with, the counter staff was jovial, friendly and not the least bit nosey, even when the two of us ordered just about one item in every category (in the name of trying as much as we could), which ended up being enough food for twice as many people. Love has to be pouring from everywhere if the kitchen is as exposed as it is at Mancino’s. A clean, cutting board wood and stainless cooking station looks to be about half the size of a football field and sits in the center, surrounded by pizza ovens and other work stations. The cook staff delightfully buzzes around each other as if they were choreographed by the workers in the Wizard of Oz, who “get up at 12, start to work at one, take an hour for lunch and then at two are done!” The entire experience was like a scene from a movie as the staff assisted with a pizza that sadly slipped off the tray and onto the floor and then mopped up a water spill with ease. Oh, and did I mention they can cook with consistency as well? At the counter my dining companion and I opted for soup, salad, a grinder, lasagna, a small pizza, a brownie and two oatmeal cookies. We were given the brownie and cookies right away and ended up eating dessert first, because what’s not to love about eating dessert first? The brownie had a cake-like quality and literally crumbled before reaching my mouth. Not even the frosting stayed put, but it was a chocolate treat overall. There are two types of oatmeal cookies: moist and chewy, that bend and don’t break, and the crispy, dryer version that snap and send oatmeal flakes a-flying. My dining companion prefers the soft version, yet Mancino’s bakes the latter, but we both agreed the cookies were quite flavorful. The soup was a cheesy, bacon potato that tasted best when it was hot. Small melt-in-your-mouth pieces of potato, with cheese and bacon tastes balanced nicely in a thick, creamy base. The Greek salad was excellent, with an abundance of olives, crumbly feta cheese, red onions, tomatoes and a packaged dressing. Both the pizza and the grinder exemplified taste. The Cajun chicken grinder wasn’t too spicy hot, but was spicy tasteful with tender, Cajun-rubbed chicken, onions, cheese, lettuce and tomato. We opted for the Mancino’s pride pizza with an effective combination of meats and veggies, a lovely crisp crust and just enough sauce! That appetizing sauce was generously poured over my personal favorite of the day, the lasagna. Even if you’ve only read this column a couple of times, you know I’m big on the perfect balance of flavor combinations and this lasagna had it going on! The sauce was plentiful, as I said, the noodles present, but it was the real ricotta with spices and cheeses hidden between the layers in just the right amount that made it truly delicious. Mancio’s also has other baked pastas, calzones, nachos, five other salads and cinnamon sticks with sides of vanilla icing for dipping, so surely you’ll find something to love. Actually we were on our way to a movie after pizza, but saved the ticket price partially due to the entertainingly delicious and enchanting visit to Mancino’s Grinders and Pizza. — Our anonymous food reviewer gives new restaurants a six-week grace period before reviewing. To comment, contact managing editor Mike Alexieff at 783-3235 or via e-mail to malexieff @bgdailynews.com. |
| Moe’s offers color, options and vibrant food Thu, 15 May 2008 10:59:35 -0500 When I think of the Southwest, I think of places like Santa Fe, N.M., and Sedona, Ariz. And when I remember passing through from one town to the other, I remember the vibrant contrasting colors of red earth, black rock and blue sky. Moe’s Southwestern Grill cuisine reflects this topography with a colorful flair added via ingredients, ingredients, ingredients. Black beans, olives, corn, tomatoes, avocado, onion and cilantro translate into appetizing shades of yellow, red, green, white and even black. Not to mention Moe’s also offers a plethora of multi-hued sauces. But I’m getting ahead of myself. Entering Moe’s, you can’t miss the oversized menu board with item names reflective of random pop culture, that don’t seem so random once you know that MOE’s is actually an acronym for: “musicians, outlaws and entertainers.” I had to look up the “Joey bag of donuts burrito,” which apparently hails from the movie, “My Cousin Vinny.” What I did not get when I entered was the “Welcome to Moe’s!” that was present when the restaurant first arrived in town. This was reflective of my entire trip down the manned conveyor of Southwestern cuisine. I could barely get the wait staff to look at me, let alone engage in a dialogue that would help me with the many choices. After I left the restaurant, though, I realized there appeared to be no necessary managerial guidance and only three servers working - this during the lunch rush. The wait wasn’t too bad, but I felt like more of an intruder than a customer. Despite this, I was able to choose menu items and make choices with enthusiasm. I chose two limited timers not on the usual menu, the Southwestern cobb salad and a special chicken quesadilla, as well as a close talker salad (from that close talker “Seinfeld” episode). My dining companion and I ate outdoors and relished in the variety of vibrant colors and groupings of savory tastes. Everything was fresh, from the pico de gallo to the cilantro to the romaine and especially the olives - I don’t think I’ve ever tasted a black olive with so much flavor! And as I was digressing earlier, there were an abundance of appetizing sauces, salsas and dressings. Chipotle ranch, guacamole ranch and a southwestern vinaigrette dressing for the salads. A chunky guacamole with onions, peppers, tomatoes and cilantro worked for my taste. My dining companion, however, did not like the guacamole and after one bite he went back to the tomatillo salsa that he’d been originally drawn to. The key ingredient in a variety of Latin American sauces, the tomatillo, is referred to as a Mexican tomato. Deep green in color, this fruit is spherical in shape and a bit larger than a walnut. Moe’s purees the tomatillo and I detected flavors of spices and lime that added to the deliciousness. I built each menu choice with my choice of seasoned beef or chicken, pinto or black beans, bacon, cheese, olives, pico de gallo, cucumbers and mango for the cobb salad. Each dish was flavorful, but I will say the quesadilla stood out as my favorite because the heated chicken was especially moist, when compared to the cold beef and chicken on the salads. Each menu category at Moe’s (burritos, nachos, quesadillas and the like) offers at least one vegetarian option, or you can choose any menu item, skip the beef and begin with the beans. So, between the colorful music, (hits from the ’50s to the ’80s), unusual menu options and vibrant food, gaudy works to please the palate in the south bringing the hues of the Southwest to Bowling Green. — Our anonymous food reviewer gives new restaurants a six-week grace period before reviewing. To comment, contact managing editor Mike Alexieff at 783-3235 or via e-mail to malexieff@bgdailynews.com. MOE’S SOUTHWESTERN GRILL 2020 Scottsville Road |
| Cave City’s El Mazatlan a good choice Thu, 8 May 2008 11:16:22 -0500 Que pasa? Which means: What’s up? It seems clich/ to begin a Mexican restaurant review with a Spanish urban phrase, yet I do so because it truly added to the enjoyment of my recent dining experience at El Mazatlan in Cave City. It all began with a friendly waiter, who genuinely called my dining companion and me “amigo” with every visit to the table, and who also humored us when we asked for translations, including the one that opened this review. Something I do always begin a Mexican meal with is a bowl of guacamole. El Mazatlan’s guacamole looked fresh and deep green in color, which made me think the only ingredient was avocado. This is usually a good thing, because I don’t like guacamole with fillers. In this case, however, the avocado must have been bland, because the guac was bland. I found one or two pieces of cilantro in the dip, but not enough to add flavor. My dining companion and I salted it, making it acceptable with chips. The appetizer we did vehemently enjoy was the cheese dip. It was the usual melted white cheese, but there seemed to be spices that added to the flavor as well. The d/cor at El Mazatlan was charming: Bright yellow, orange, brown and red colors on adobe-looking walls in a meandering floor plan and an occasional painted mural that looked like an open window on a sunny day. We sat far from the smoking section, because when we were seated near the door dividing the two sections, we still encountered smoke. El Mazatlan in Cave City is just off Interstate 65 north of Bowling Green. The word is with graduation, prom and Mother’s Day this weekend, the restaurants in Bowling Green will be full to capacity, so a trip north, if you don’t fall into any of those categories yet want to eat out, might be in order. And ... speaking of order, I can recommend a few items my dining companion and I enjoyed. The chimichangas were simple but delicious. They can be ordered with beef or spicy chicken. Both my dining companion and I had a chicken chimichanga on our combination plates. The chicken was moist - large flavorful chunks wrapped then fried in a flour tortilla that was flaky with deliciously substantial crunch at each end. Also on my el amigo special plate was a cheese quesadilla. This is a folded, then pan-fried flour tortilla filled with the same cheese as the queso dip. Unfortunately, as the meal cooled, the cheese separated and it was not as appetizing as it had been in the dip. Rounding off my plate was something I had never heard of called an ollita. This was a small, crispy, fried flour tortilla in the shape of a small cup with chicken chunks, spices, lettuce, tomato, sour cream and grated cheese layered inside. It was a unique, flavorful dish - and you could even eat the dish when you finished its contents. The chile in the egg batter then fried chile relleno was hotter than I’ve had at other restaurants. Both the beef taco and tamale had crumbly, fine pieces of ground beef with soft or crunchy corn meal for a classic Mexican combination and effective taste. El Mazatlan in Cave City has the same (or at least a very similar menu) to its sister restaurant in Bowling Green and also locations in Glasgow and Munfordville. I usually have either appetizers or dessert, but was tempted to enjoy both because El Mazatlan offers the Mexican classic flan, as well as unique desserts like fruit-filled burritos, churros with ice cream and tres leches cake. This translates into a cake made with three kinds of milk. And for my final Spanish expression: If you’re in “buen humor,” (a good mood) visit El Mazatlan and you will “que lo pases bien” (have a good time). — New restaurants are given a six-week grace period. Comments can be sent to managing editor Mike Alexieff by telephone at 783-3235 or by e-mail at malexieff@bgdailynews.com. 105 Garbner Lane |
| Hilton’s breakfast a luxurious escape Thu, 1 May 2008 10:33:01 -0500 There are several country-style, Southern breakfast eateries in Bowling Green that are deliciously greasy when I’m in the mood. But there is less than a handful of Tiffany-style breakfast establishments which I also find pleasurable. This is not to be confused with Breakfast at Tiffany’s, which was a simple menu outside the richest, most famous jewelry store in the country, but just the opposite - a breakfast with a well-to-do menu. I discovered the Hilton Garden Inn breakfast a few months ago, and finally made it in for a taste. While the Hilton did not have eggs Benedict on the menu (my personal standard for a lavish breakfast), it did offer a variety of breakfast items to enhance any morning meal. The restaurant, which also serves dinner, is housed just inside the lobby of the Hilton Garden Inn. I became enamored by the travel atmosphere, feeling as if I were actually away from home, and out of the blue began striking up conversations with the other guests about where they were from. My dining companion, on the other hand, sat at the table nostalgically noticing the upscale hotel d/cor that is a mirror image of any Hilton you might visit throughout the country. This luxury lends itself to the Tiffany-style breakfast, with thoughtful and soothing color combinations, deep grained decorative woods and opulent fixtures. The breakfast at Hilton Garden is a mix of buffet and made-to-order food. We each ordered at the made-to-order bar from a chalkboard menu. I ordered Texas-style French toast, my dining companion an omelet with potatoes. While we waited, we enjoyed a wide variety of fresh fruit housed in a bed of ice in the buffet. There were also the usual breakfast foods: bagels, doughnuts, toast, cereals - and even not so usual, soy milk. The buffet also included three kinds of juices, orange, apple and cranberry, in large ornamental carafes on the bar. I went for a cup of coffee and, by chance, discovered the Hilton Garden offers one of the best cups of coffee I have ever had. I don’t usually drink coffee black, but had overfilled the cup while chatting with a fellow traveler. I drank it down a bit so that I could add some of the flavored syrups they offered and was taken aback by the smooth flavor. Even my dining companion, who is not a coffee drinker, agreed. The first sip went down easy and lacked that usual bitter bite coffee can have. Our breakfasts arrived and while the omelet was not “fluffy” as the menu described, it was a flat, flavorful blend of eggs with a variety of chunky, abundant ingredients of your choice, like bacon, sausage, green peppers, onions, tomatoes, cheese and the like. It did not list mushrooms, but they were inadvertently included - so if you’re not a mushroom lover, take note and make sure to exclude them. The fried potatoes were tastefully unique and flavorful. The potatoes were uniformly cut into perfect half inch squares that were flawlessly fried in every direction - thick on the outside with a hint of soft potato on the inside. My Texas French toast was two pieces of thick bread, slightly crispy on the outside and moist on the inside. It needed just a small amount of butter and syrup because the sweetness of the egg batter was adequately enjoyable on its own. Breakfast at the Hilton Garden also offers patio dinning and was a splendid way to start the rest of our day, as we ended up engulfed in the true richness of taking in the wilderness while traveling down the Green River in a canoe. How lucky we are to have the best of both worlds in Bowling Green. — Our anonymous food reviewer gives new restaurants a six-week grace period before reviewing. To comment, please contact Managing Editor Mike Alexieff at 783-3235 or via e-mail to malexieff@bgdailynews.com. |
| Red Lobster all about the extras Thu, 24 Apr 2008 11:13:11 -0500 I was fortunate recently to enjoy a celebratory Sunday night at Red Lobster. Many local fine dining establishments are closed on Sundays, and since this was the only day we could all meet for a birthday, I was grateful Red Lobster was so accommodating. Accommodating, too, was the atmosphere. It was a festive evening, yet we had the good fortune of getting into one of those huge booths in the back, which felt as if we were a party unto ourselves. This was a treat since I haven’t seen those booths making their way into restaurants lately. Red Lobster, of course, is a seafood haven, yet it also offers a variety of steaks, pastas and some appetizers that are either cleverly disguised or lack the taste of seafood. We ordered a combination platter of southwestern lobster egg rolls and lobster, crab and seafood stuffed mushrooms. Even though they were smothered in cheese, the mushrooms definitely had the texture and flavor combinations that seafood lovers would be drawn to. The southwestern lobster stuffed egg rolls, however, were just the opposite with black beans, corn, tomatoes and a hint of seafood taste all wrapped in an egg roll shell and fried lightly crispy. Our server was fun and jovial and the rest of the wait staff worked well together - tag-teaming our order and other needs as the night went on. This made for a very pleasant dining experience, especially since I was with a lively group that didn’t need a lot of attention, just service. We each had our own special drinks for the evening and were impressed with what Red Lobster had to offer and what we were served. From an apple-tini for the birthday girl to imported beer on tap to a stellar Long Island ice tea and a bottle of Pino Grigio, we were treated as if we were dining royalty. I guess it’s about high time (or should I say high “tide”) to get to the food, which was good, but not as impressive as some of our locally owned fine dining establishments. This would be fine, if the prices were also lower, but they were not. I had a fine New York steak and was fortunate enough to be able to substitute the lobster tail for tilapia in a bag, which was a Bowling Green special. It was served with my choice of side item and a vegetable. My particular meal was acceptable. The steak cut was tender and grilled well, the fish seasoned well for the moist benefits when cooked in a bag. The vegetables were a little over-cooked for my taste. Also ordered at the table were combinations that included plates of chicken, salmon and seafood. The literally dozens of choice combinations are a big part of the dining options at Red Lobster and those who ordered them felt the meal was enhanced by a spicy dipping sauce they ordered separately on the side. Others at the table did not enjoy their meals as much. The fried shrimp, calamari and scallops were average in size, preparation and flavor - nothing to write home about. The “jumbo” shrimp scampi platter looked similar to the regular shrimp combination, so I didn’t see the advantage in going big. The comment was, “without all extras like the salad, sides and the Cheddar Bay biscuits, I might have been disappointed.” Maybe that’s the point - it’s all the extras that Red Lobster has to offer that make the difference. The staff warned us about their singing abilities, but we all engaged in a lively round of “Happy Birthday,” accompanied by at least one professional level singer at the table - so all ended well. And if that wasn’t enough, any off-key voices were long forgotten once we were served the New York cheesecake covered with strawberries that was a perfectly thick, rich, yet not-too-sweet dessert we all could share. So if you’re looking for a day or evening, especially on Sunday, of fun and fish, I would recommend Red Lobster for the extras and the variety of options that make dining an individual treat. — Our anonymous food reviewer gives new restaurants a six-week grace period before reviewing. To comment, contact Managing Editor Mike Alexieff at 783-3235 or via e-mail to malexieff@bgdaily news.com. RED LOBSTER 2525 Scottsville Road |
| Country Mill’s buffet offering wide variety Thu, 17 Apr 2008 10:33:36 -0500 I was invited by a couple of colleagues to dine at The Country Mill Restaurant this week. I didn’t know what to expect, but heard it had changed for the good since I’d last visited years ago. Upon entering, we discovered right away that there isn’t a menu, it is strictly buffet; however, that didn’t stop us from getting made-to-order food and a variety that rivals any menu in town. The conversation quickly turned to quality, standards, expectations and how all of us might effect change. We weren’t talking about the restaurant, but in the work place and academic worlds. As I listened and ate, I realized my experience at Country Mill was mirroring that very conversation. To begin with, Country Mill has a long-standing foundation of buffet-style country food. This included, but was not limited to, the collard greens with a hint of spice, the highlighted flavor of the pinto beans and the pulled pork that was lean, tender and seasoned to Southern perfection. Even with the catfish, which a fisherman at the table commented was the best he’s had in all surrounding counties, Country Mill was consistent while offering a large variety, all made from scratch - maybe not at any one’s “home,” but certainly homemade. Even the d/cor offered a big country welcome with a faux barn roof in the back, Southern paintings, era inspired music, and a sign that read: “Come on in and sit a spell.” Also, Country Mill now offers a saut/ bar, salad bar and an oasis of desserts. The saut/ bar offers made-to-order entrees that include appetizers, five made-to-order burgers, pasta dishes, wraps and even a chicken cordon bleu sandwich, which I gleefully ordered. While my sandwich was cooking, I headed off to the salad bar and created a monster of a salad with mixed greens, first of the season beefsteak tomatoes, green peppers, olives and a Caesar dressing. I returned to the table to find my sweet tea waiting for me, and this is where I experienced some disappointment. The sweet tea was barely sweet, which surprised me at a “country” restaurant. I certainly had the opportunity to add sugar, but it’s just not the same. Then, while the waitress was friendly and informative when I met her at the dessert counter later, she wasn’t very personable at the table. Again, nothing major, just some things my dining companions and I noticed when we visited. One area for improvement would be the consistency of the saut/ bar. We each noticed the dishes we ordered, the cordon bleu, a spicy ranch chicken wrap and a fettuccini alfredo with shrimp and broccoli, were all acceptable and appreciated, but also lacked the punch of flavor these dishes usually have. As the conversation meandered through academics, it was inevitable, with the huge selection of desserts, the subject of “pie-ology” brought us to the end of the week. I had a coconut cream pie that was clearly homemade - and the best I’ve ever had. Fresh, thick whipped cream; flavorful filling; flaky crust and baked crispy coconut on top. There was something like a derby pie that others at the table had, and reported the chocolate chips, nuts and abundant filling were delectable - as was much of the meal. It was a wonderful dining experience and an incredible value. And again, since we’re talking academics, I’ll use a spelling metaphor. To remember the difference in spelling desert (dry land) and dessert, I learned with dessert you always want a second helping, so it has a second “s.” If that’s the case, at County Mill everything should be spelled like this: dessssssssssssert! — Our anonymous food reviewer gives new restaurants a six-week grace period before reviewing. To comment, contact managing editor Mike Alexieff at 783-3235 or via e-mail to malexieff@bgdailynews.com. COUNTRY MILL RESTAURANT 600 U.S. 31-W By-Pass |
| Dining at Ichiban consistently good Thu, 10 Apr 2008 11:54:22 -0500 t was a sunny Sunday afternoon and my dining companion and I were in the mood for Japanese food. Ichiban came to mind, because, as far as my memory serves me, it’s the only Japanese food in town with patio dining. We arrived to find we weren’t the only ones with this idea and a group of very verbal Sunday travelers on the patio prompted us to eat indoors. Ichiban has been in Bowling Green for close to two years now and the cuisine, variety, service, value and just down-right fun remain consistent after all this time. The long strip of dining area inside the patio window means you can still enjoy the great outdoors if the blinds are open, yet also means the acoustics get chaotic and noisy with even just a dozen or so tables occupied. Not to worry though, if you can handle a little noise, the food is definitely worth it. My dining companion and I ordered the gamut after our complimentary clear broth soup with mushrooms and onions arrived. This included an egg roll for each of us, a crunchy shrimp roll for me and a veggie roll with a soy paper wrap for him, and a salad, tempura combo, chicken bowl and chicken lo mein to share. I didn’t see much of the chicken bowl (one of his favorite values at only $3.80), which is chicken on top of fried rice and carrots in a bowl served with a creamy light ginger sauce. All entrees are served with this signature sauce, as well as fried rice and carrots that are steamed just to the point of flavor enhancement. Later in the meal we discovered, by observing a nearby table, that you can order these delicious carrots by the bowl as well. The eggrolls, filled with a veggie and meat combination, were appetizing and generous in time. The chicken lo mein was enhanced by the perfectly grilled chicken and noodles tossed with vegetables and a light oil for flavor. The tempura combo was my least favorite, partially because it was served with onions as the only vegetable, but mainly because the tempura overwhelmed the meat or vegetables and was on the greasy side for my taste. I like a light tempura, not heavy tempura. My dining companion, however, favored the amount of tempura batter Ichiban had prepared. Our final fare was the sushi. We learned that those of you, like my dining companion, who strongly prefer sushi without the fish taste can order only veggies in the middle of a sushi roll, and substitute soy paper for the seaweed. This all but eliminates any fish flavor. I will say, over the years, my dining companion has been quite a trouper, trying eel, octopus and trying over and over the sushi seaweed despite his dislike for fish. So here’s a new culinary avenue for those who would like to try sushi, but have shied away due to the fish. Make sure to try the pickled ginger and wasabi that sushi is always served with, but beware of a little something I like to call wasabi wars. Wasabi, as I’ve reported in this column before, is served with sushi and has a horseradish quality. You can mix the amount, to your liking, with soy sauce in the Japanese bowl, stir with chopsticks, then dip a slice of roll into the mixture. The sauce mixture is not hot, as spicy food is, but a punch of intensity rolls through your mouth and sinuses, depending on the amount of wasabi you choose. My dining companion and I had a grand time, with each other, the staff and those around us, challenging each other to more and more wasabi, not just mixed in the soy sauce, but spread on each roll. It was a wild ride that led to some intense moments of deliciously cross cultural entertainment. So Ichiban turned out to be a lot of fun, out of the sun, on a Sunday afternoon, thanks to an informed, expedient staff (the sushi arrived faster than any I’ve ever had) and a variety of flavors at an excellent value. — Our anonymous food reviewer gives new restaurants a six-week grace period before reviewing. To comment, please contact managing editor Mike Alexieff at 783-3235 or via e-mail to malexieff@bgdailynews.com. Hours: 11 a.m to 10 p.m. Monday through Saturday; 11 a.m. to 9 p.m. Sunday Cuisine: Japanese Price range: $3.00 to $11.99 Specialties: Steak, seafood, sushi Libation situation: Beer, wine Smoking: Yes |
| Embrace Brickyard’s mystery Thu, 3 Apr 2008 11:13:33 -0500 As a well-known eating establishment in Bowling Green, The Brickyard Caf/ may need little to no introduction, except that a friend of mine told me a few weeks ago, in her mind, The Brickyard was best for lunch. This puzzled me. I meandered in on a Saturday night to discover a pleasingly mysterious, yet charismatic, dinner dining experience. The staff dressed entirely in black against the dark salmon-colored walls is striking. Each room has soothing artwork and the quaintness of divided rooms offers a wonderfully private setting for each table. You can see those you know on the way in and out, yet not feel you’re having dinner at a large, impersonal restaurant. And then there’s the food. While the restaurant may need no introduction, the menu specials translate into a relationship with this restaurant that will not soon tire, and where living in the mystery is appetizing. My dining companion and I had two specials and two regular menu items. Our appetizers, artichoke fritters, were on the regular menu. The sight of them started the evening with an air of fun. What looked like large spindly, spiky round creatures on the plate were actually battered-dipped fried artichoke hearts. The artichoke fritters themselves had an adequate flavor, and were served with a remoulade sauce. The sauce was awkwardly sweet for our taste, but an enjoyable treat overall. From the specials menu, I had sesame encrusted ahi tuna with a beurre blanc (an emulsified butter sauce) with capers. Wow. Even though the amount of sesame seeds I expected with “encrusted” in the description was not what I thought it would be, the tuna was delectably raw in the middle and the delicious dipping sauce caused a pleased raised eyebrow right away. It was served with mashed potatoes and a combination of winter vegetables that were steamed and seasoned to perfection. From the regular menu, we also ordered the portabella stacker. This was angel hair pasta tossed with truffle oil, light pesto and tomatoes with a stack of eggplant, cheese, zucchini and roasted red peppers in the center of the pasta, topped with a portabella mushroom. It looked like a flying saucer in the middle of a wheat field on the plate, and yes, it was out of this world. The underlying theme of each meal seemed to be mystery in the balance. By that I mean, one part of each dish tended to lack flavor (not to a fault thought), the fritters, the pasta, the tuna, coupled with ingredients with an incredible burst of flavor, the remoulade sauce, the beurre blanc and the stack of veggies and cheese. That, when put together, created taste sensations to the liking of most palates - if not, one could eat just a part and be satisfied. This was even true when we ordered a salad. When asked if we wanted anchovies on the Caesar salad, there was a resounding “definitely” from me and an emphatic “no thanks” from my companion. Our professional and astute waiter offered to put them on the side and we were both taken care of. The Brickyard menu has steaks, seafood, pastas and pizzas, depending what you’re in the mood for, and still is European cuisine with an inclination toward Italian foods and seasonings. But before I sign off here, I’ll say the chocolate Grenache tort from the special desserts menu was poetry in motion and a mystery I won’t soon forget. The Grenache was a thin layer of breakable, dark chocolate on the top, with melt-in-your-mouth whipped chocolate on a bed of chocolate cookie crumbs. It’s as if the chocolate became a mist in your mouth. No chewing required and not even “melting” adequately describes the chemical reaction that took place in each bite. It was like cotton candy that becomes a liquid as you eat it, but just before that is this mist. Imagine chocolate mist. So then, don’t conceal your need for a little night time fun - live in the mystery and savor all the Brickyard has to take in because living in the mystery can be delightful. — Our anonymous food reviewer gives new restaurants a six-week grace period before reviewing. To comment, please contact Managing Editor Mike Alexieff at 783-3235 or via e-mail to malexieff@bgdailynews.com. THE BRICKYARD CAFE 1026 Chesnut St. |
| Sugar Maple eatery all about pizza Thu, 27 Mar 2008 11:55:18 -0500 I’ve been gladly writing reviews each week for a while now and each week my visits in, around and just outside of town, also bring a bit of inspiration when I sit down to write. An angle, if you will, because not only does Bowling Green have a high number of restaurants per capita, it also has some very creative minds with unique food offering ideas. This week I ate at You and Me Sports Bar and Pizza. Much as I tried to find an angle, some inspiration, I was blank. Now, don’t get me wrong, the experience was one of a kind with a staff that was both attentive and fun. The calzone was delicious. I went to report on a new restaurant in the Sugar Maple side of town and since I’m not sure what to tell you, I’ll just go with the facts, just the facts. The restaurant and structure of the bar are artistically beautiful, which, when I did a pre-visit a few weeks ago made me think this was an outside-town version of the You and Me Restaurant on Chestnut Street. The sports bar also has Mediterranean archways, deep rich wood and solid high-back bar stools. When my dining companion and I entered the other night and took a closer look at the tables, we experienced a casual setting, with pizza, pool and music - which was my first shot at an angle. When we sat at the bar, however, the height was awkward for eating comfortably. The wait staff gave us a menu right away and I could see it was limited to appetizers, pizza and calzone. I asked about salads and our server said they had none. I asked about pizza delivery and she said not yet. I asked how late they were open, and she said 2 a.m. - unless it was slow. She was very personable, talkative, informative, fun and apologetic if they didn’t have something we wanted. We decided to try a few items that sounded unique, so we ordered the “French fried 4 oz. baget” (verbatim from the menu), the tequila lime wings and a pizza calzone, which is pizza dough folded over salami, onion, garlic, tomato, ricotta cheese and parsley. There was a little confusion with the order, but sitting at the bar we had direct access to the kitchen staff through a portal, so we chatted and worked things out. What didn’t work out so well was the “baget.” It turned out to be a plate of French fries served with marinara sauce. I thought we were getting slices of sourdough-type baguette bread battered and fried with marinara sauce. The fries were thick and well made, but apparently the idea of serving the fries with the marinara sauce is why it’s called a baget instead of fries. The tequila lime wings were deep fried, lightly crispy. I was hoping for a punch of lime flavor, but the punch came from the hot sauce served with it. My dining companion had the brilliant idea of mixing the hot sauce with the ranch dressing we were also served. This created a fine combination of light hot wings with a punch. The calzone was the highlight of the evening, as I’m sure most of the pizzas at You and Me are. Is it the sauce, the dough, the unique combinations of toppings? I think it is that they take such care in all of the above, that it really does make for one of the best pizza experiences in town. After our dining experience I imagined that You and Me Sports Bar and Pizza puts more time into the live entertainment they offered on Thursday, Friday and Saturday nights, so I called a fun-loving friend, who I knew had been to You and Me the previous Friday night. She said it was fun, and the band was good, but since there weren’t many people she thought the focus was more on the restaurant aspect. Well that puzzled me, until I realized, maybe this little gem just hasn’t been discovered by any Bowling Green pizza or entertainment patrons just yet. Looking over the article I just wrote, “without an angle” I realized - it’s the pizza, stupid! So I do recommend you stop in and pick up a pizza. You might call ahead of you’re in a hurry and encourage them to start delivering as soon as they can. And finally, if you’re in the mood for more, there’s always the well established sister restaurant, You and Me Restaurant, right here in town. — Our anonymous food reviewer gives new restaurants a six-week grace period before reviewing. To comment, contact Managing Editor Mike Alexieff at 783-3235 or via e-mail to malexieff@bgdailynews.com. You and Me Sports Bar and Pizza 1347 Hwy. 185, Sugar Maple Square |
| Micki’s on Main reinvents menu Thu, 20 Mar 2008 12:19:53 -0500 The luck of the Irish was with me this week - I visited Micki’s on Main the week they were serving green beer and introducing a new menu! I was too late for green beer, so I delighted in the new menu, reflective of the power of change. I say the power of change because I visited Micki’s a few months ago and my experience that day was a disappointment. I imagine though, when you’ve been restaurateurs as long as the owners of 440 Main Restaurant and Bar have, reinvention is part of the cycle, and my last visit must have hit the lull before renewal. And I’m happy to report on the renewal. Micki’s on Main restaurant, formerly known as the bar attached to 440, has patio and sidewalk seating overlooking Fountain Square. The staff at Micki’s endearingly refers to it as “the grill” serving lunch as the companion restaurant to 440 that serves only dinner. As is the case with 440, Micki’s menu leans toward Cajun recipes and techniques, but this new menu expands into some light salads, a stir fry entr/e and even a veggie lasagna for an international reach. My dining companion and I came in for a late lunch and were greeted by a jovial, informed and attentive waitress. We had the opportunity to witness the shift change from lunch to dinner, and the waitress treated the situation professionally with style and compassion. The rest of the wait staff could have used a lesson about teamwork from the fighting Irish this week - my experience that day was that their focus was reserved for their tables alone and after our waitress left, we had long waits for everything. We actually lucked out with the waitress, because we had planned to sit outside. Mardi Gras collided with St. Patty’s day, so the beads and clovers (not to mention the weather) drew us inside. Indoor dining at Micki’s is a one-of-a-kind, low light atmosphere enhanced by the charm of cookbooks, novels and lanterns that line the shelves above the wall of booths. Appetizers were not an option until the evening, so we ordered a side of Cajun fries and a cup of gumbo to happily fill the void. The gumbo was a rich roux of a strong, stew-like stock with okra, sausage, green peppers, rice and a variety of other spices and veggies. It was rich with chunks of each ingredient (although the menu description included chicken and shrimp, which must have missed) and just spicy enough to enjoy. I don’t know how the chef did it, but each bite was spicy in and of itself, but the heat did not escalate as I ate on, which often happens when I eat spicy food. The fries were fun and unique, with blackened seasoning sprinkled on perfectly crisp, thick-cut fried potatoes. My dining companion enjoyed a new salad called the Athena Greek tuna salad - a goddess-light, yet flavorful dream of lettuce greens, seared sashimi tuna, feta cheese, red onion, kalamata olives, tomato and cucumber with a house vinaigrette served with a peppered crispy flat bread. It was a challenge, but getting one serving of each ingredient in each bite made for a subtly flavorful experience. I had a hard time deciding between the veggie lasagna, the blackened grouper, the muffaleta or a hot brown (only because the waitress said it was the best hot brown within 100 miles), but I opted for a Bayou Chicken salad instead. This was a grilled Cajun chicken breast (same spices as the French fries), baby spinach leaves, candied pecans and bleu cheese crumbles with a balsamic vinaigrette. The menu noted the pecans were both spicy and sweet, but I didn’t get that flavor combination. The balsamic in the vinaigrette was pleasingly subdued, allowing for the natural goodness of the spinach, bleu cheese and crunchy pecans to shine through. Micki’s has taken a few things off the menu, like the cheese steak that was problematic when I visited months ago, and replaced them with an inventive mix of blackened and Cajun delights, a few southern staples and some unique new eats that will surely become your favorites before the new summer restaurant season has even begun. — Our anonymous food reviewer gives new restaurants a six-week grace period before reviewing. To comment, contact managing editor Mike Alexieff at 783-3235 or via e-mail to malexieff@bgdailynews.com. |
| A Taste of Europe offers tasty gyros Thu, 13 Mar 2008 11:03:29 -0500 I have been attempting to visit The Taste of Europe for more than a month now and I finally made it in last week. This week was unique because not only was I anonymous to the restaurant, my dining companion was also not aware I was writing a review. As luck would have it, she had been to Greece a few years ago, and had a unique take on our dining experience. To begin with, she knew from her Greek island hopping days that you do not pronounce the Greek food gyro, which are predominate on The Taste of Europe menu, like “j-ai-roh,” which is how I was saying it. Gyro is pronounced, our waiter confirmed, “j-yeer-oh.” Or close enough. The “g” is not silent, but spoken with the “j” sound, just softly. This may be subjective, however, because an online search noted the word is often mispronounced and suggested the “g” is actually silent. I have to say it doesn’t matter how you pronounce it, they’ll know what you’re talking about, but the greatest challenge is in finding The Taste of Europe. It is so tucked away, that even though I was the one who suggested the restaurant, I almost couldn’t find it. It’s gently squeezed between two windows of furniture on State Street, one block from the square. It is definitely worth a little detective work, and, as my dining companion revealed to me, reminiscent of a petite, tucked away, unassuming European caf/ you might find in Greece. What you’ll also find at The Taste of Europe is a Greek specialty sandwich prepared in many different ways with different ingredients. Gyros is well-season beef shaved into fine slices from a large piece of meat on a cylinder. The meat is cut from a slowly rotating vertical spit, just like the spinning motion of a gyroscope. The Taste of Europe offers this in plate form and in sandwiches made with beef, chicken or a combination of the two. My dining companion had the “authentic” gyro sandwich with the choice of a side item, French fries, rice or small Greek salad. French fries by “default,” as the menu noted, which I thought was an adorable way of suggesting: Choose or it will be chosen for you. In sandwich form the gyro is put into a round piece of double layered flat, pita bread with tzatziki sauce, lettuce, tomatoes and onions (or as you like it) and folded in half. For me the tzatziki sauce made the meal. It’s a fresh, cool, cucumber yogurt sauce with a hint of mint. It was also served with the chicken gyro plate I ordered. Instead of coming in sandwich form, my well-seasoned shaved chicken was served on a bed of seasoned rice with vegetables. The pita bread, tzatziki and a small Greek salad with feta cheese and olives was served on the side. I thoroughly enjoyed the flavor of everything. The pita bread had substance and tasteful essence, but was not heavy or chewy. The rice was tenderly seasoned with light oils, herbs and vegetables. The gyro meat and chicken, odd looking at first glance, was a unique and delicious way to eat meat. Just as it was hard to find the restaurant, I didn’t see the appetizers on the front of the menu, or I certainly would have tried the hummus. Hummus is a dip made with chickpeas, oil and seasonings and is delicious on pita bread. The Taste of Europe also serves a variety of salads (yes, including a gyro salad), pizzas for dinner, other Greek specialties and even a fajita plate. The atmosphere is laid back, just like Europe. It took me a while to pay the check, waiting for an elongated conversation to finish while I waited in line, but hey, it’s like being in another country, which is similar to being country. All life enhancing experiences, no matter how you pronounce it. — Our anonymous food reviewer gives new restaurants a six-week grace period before reviewing. To comment, contact managing editor Mike Alexieff at 783-3235 or via e-mail to malexieff@bgdailynews.com. A Taste of Europe 1006 State St. |
| Bagels and Bites has great homemade breads Thu, 6 Mar 2008 11:16:53 -0600 I usually find myself gallivanting to opposite ends of Warren and its surrounding counties, but this week I found myself back in the heart of Bowling Green at Hartland. Vincent’s Bagels and Bites drew me in, and, like a scene from a Seinfeld episode, seemed to be drawing a lot of customers in. I entered the practically empty restaurant alone, looking to place a to-go order and after a couple of minutes, found myself at the front of a long lunch crowd line that was gently and willingly herded to the right with a retaining wall for excellent organization. A wall-sized mirror on the far right wall created a large space illusion and surely made the crowd seem much larger than it was. Or not. The d/cor was simple, light, clean and cheery with several four-top tables scattered throughout the restaurant. As I ordered, I kept looking back at the growing crowd and finally apologized to the women behind me for taking so much time. When I took a closer look at the reflections in the mirror, however, the customers seemed just happy to be there. The woman behind me only needed a New York accent and it really could have been a scene from Seinfeld - she said, “There’s no right time. We’re all used to this place being busy all the time. It’s worth it.” And it was! Vincent’s has a huge variety of homemade bagels for breakfast or anytime, as well as breads, muffins, pastries, cookies and even a breakfast sandwich if you stop by for breakfast. And for dinner or lunch, there is no limit to this homemade sky! I enjoyed the Hilltopper sandwich piled high with ham, salami and pepperoni and equally generous portions of provolone cheese, onion, green pepper, lettuce, tomato and a light drizzle of Italian dressing on thick slices of homemade bread. I was impressed with the long, lean, yet large slices of green pepper, which meant I got a taste in every bite, and the fact that the sandwich was perfectly moist without any other condiments meant the flavor of the meats and vegetables shined through. Not even the thick slices of wheat bread overwhelmed, but all ingredients worked together to form a delicious symphony of flavors. The pasta salad was also moist, light and appetizing with chunks of pepperoni, green pepper and onion. Both homemade soups were equally appetizing that day. The cheesy tomato was like having spaghetti in soup form. The blend of ground meat, pipe rigate pasta (large macaroni type) and a cheesy tomato base tasted like my favorite plate of spaghetti piled high with parmesan. The base of the ham and bean soup was where most of the flavor came from, slightly salty with the bean flavor cooked right in, then little bits of ham and a generous portion of white beans to round off this savory lunch treat. The green salad too was fresh and full of vegetables. A nice touch was that they waited to put the grated cheddar cheese on until just before they gave me the salad. The staff did forget to ask about or include salad dressing, but then so did I and I wasn’t under any pressure. The three women taking and making orders worked well together, had a system and stayed pleasant no matter how many sandwiches they were making all at once. The Californian sandwich was a unique and palatable delicacy. A slice of homemade bread was spread with a spinach/artichoke cream cheese, then piled with turkey breast, onion and tomato, and finally grilled on the panini grill - a lovely indulgence no matter if it’s cold or hot outside. One glitch - I arrived home to discover I had not been given a honey-go-round sandwich I’d ordered but chicken salad. This would have been fine, if I had liked the chicken salad, but it wasn’t as flavorful as the other two sandwiches and just listen to the description of the honey-go-round: “ham covered with melted Swiss cheese, onion and honey mustard, served on our toasted onion bagel.” You can bet I’ll be back in the Seinfeld line before long to try out the honey-go-round, the hartland, the country bumpkin sandwiches and to have another one of those deep, moist chocolate brownies while I try not to hold up the line. Luckily it’s not New York or there would have been no soup for me! No, it’s Bowling Green so I got a “bless her heart” pat on the hand to take my time, and a smile! — Our anonymous food reviewer gives new restaurants a six-week grace period before reviewing. To comment, please contact Managing Editor Mike Alexieff at 783-3235 or via e-mail to malexieff@bgdailynews.com. Vincent’s Bagels and Bites 1660A Scottsville Road |
| Awards shows are nothing without Oscar-worthy food Thu, 28 Feb 2008 11:08:50 -0600 What would the Academy Awards be without delicious food to mark the occasion? In this week’s review, appetizers from previous reviews will walk the red carpet as I revisit outstanding performances in the hors d’oeuvre category. Additionally, I will introduce four appetizers my dining companions and I consumed as we viewed the Oscars, honoring that writers are again writing in Hollywood. The first two appetizers from a former review hail from Anna’s Greek Restaurant and Bar. The croquettes santorini are a delicious mixture of tomato with peppers, onion, oregano and mint, breaded and lightly fried - no dipping sauce needed. Months ago, when my dining companions and I visited Anna’s, the wait staff also recommended the spanakopita. A great meal starter, it was a homemade crispy filo dough filled with spinach and spices served with a tangy cucumber and sour cream sauce called tzatziki. No one had to yell action to get us to gulp down these two perfectly executed treats. The next winner showed well in two categories: performance and value. This was the Belgian cheese fondue at the Cellar Restaurant and Wine Bar. When I dined there a few months ago, my dining companion and I were served a generous portion of artisan bread, apples, olives and tomatoes to dip into a fondue of melted cheeses with wine and kirsch. This was a glamorous appetizer on an independent film budget. Not to forget those in a supporting role, the deep fried ravioli from BB’s Italian in Leitchfield fared as a box office success when I visited last year, and the deep fried pickles from A Taste of Texas in Glasgow earned excellent achievement in Southern finger foods from dining companions who know country when they see it. On Oscar day, I ran around town getting just the right combination of appetizers. Much to my surprise, this was easier than I thought. All but one of the restaurants I ordered from had curb-side take out and all were efficient and friendly. Most notable of the four was an outstanding performance by a foreign appetizer from an American restaurant, namely the Asian dumplings from Ruby Tuesdays. Filled with chicken and seasonings, they could stand alone as a delicious steamed treat, but Ruby Tuesdays adds a thick peanut sauce with a hint of soy sauce, ginger and other spices to attain a pleasing dramatic effect. We also enjoyed the parmesan encrusted Sicilian quesadillas from TGI Friday’s and the Tillamook cheese and pico de gallo from Montana Grille. The cheese dip included sharp Oregon cheese, five pepper relish and rice wine vinegar served with tortilla chips. Like many actors, it was a little too cheesey for my taste, but good overall. The Sicilian quesadillas were flour tortillas pan fried with Parmesan cheese filled with chicken, sausage, bruschetta marinara, bacon and Monterey jack cheese and drizzled with a balsamic glaze. Wow, flavor combinations to rival any comedy or tragedy. I would, however, request the balsamic glaze for dipping, as we did not get any from takeout. Though neither may have won the Oscar outright, they were definitely among nominees and, after all, it’s just an honor to be nominated, right? Not forgetting to thank the little people in an acceptance speech is important. The Gold Coast Coconut Shrimp from Outback Steakhouse has always been a favorite of mine so I stopped by Outback for not one, but two orders on Oscar day, knowing it would go fast. This shrimp is beer battered, rolled in coconut and served with a Creole marmalade dip that is sweet with a hint of spiciness - just the opposite of Cate Blanchett as Queen Elizabeth. Finally, when you stage any event, it’s important to have wine that’s red-carpet worthy as well. I decided to stop by the quaint new wine shop at Hartland, called Chuck’s (behind Steak n’ Shake). It’s a high-end wine and spirits shop with a caf/ atmosphere including wine and cheese tastings on Friday and Saturday nights. The knowledgeable and attractive evening staff members (casting agents be aware) helped me pick out the best wine for my occasion. The first wine was something no female celebrity can be without. “Little Black Dress” was a 2006 Merlot from California. Like its namesake, it’s a subtle red wine and a fine choice to build from. The second wine was to honor Johnny Depp’s performance in the movie “Sweeney Todd: The Demon of Fleet Street.” “The Razor’s Edge” was a 2005 Shiraz from Australia. This red is a bit more complex but balanced nicely between extremes with full-bodied elegance and both went well with the appetizers. While none of my choices for movies or actors won this year, at least the Bowling Green eating and drinking establishments performed to perfection, making the evening at home a crowd-pleasing success. — Our anonymous food reviewer gives new restaurants a six-week grace period before reviewing. To comment, contact Managing Editor Mike Alexieff at 783-3235 or via e-mail to malexieff@bgdailynews.com. |
| Mis Amigos menu offers flavorful Mexican dishes Thu, 21 Feb 2008 09:50:41 -0600 While it’s true there are several fine Mexican food establishments in Bowling Green, you might consider a trip to Brownsville to experience the new Mis Amigos Mexican Grill as well. Mis Amigos, which means “our friends,” notes on its menu it offers “the best authentic Mexican food cooked fresh daily.” In my experience, that’s just what I found. I thoroughly enjoyed a few one-of-a-kind menu items, as well as taking a gander at the magnificent Green River as I crossed the bridge on Ky. 259 just past town that led me to Mis Amigos. As we often do at Mexican restaurants, my dining companion and I began with a bowl of guacamole dip to go with our complimentary chips and salsa. You can tell a lot about a Mexican restaurant by the guacamole, and this was the thick, deep green variety with the primary ingredient being avocado, enhanced with a hint of seasonings and no filler. The salsa was more of the same: fresh and appetizing. In my experience, Mexican restaurants have one good salsa (usually medium in heat) and then a backup salsa that’s just so-so for those who don’t want it as hot. At Mis Amigos, the mild salsa my dining companion requested was just as chunky, fresh and tasty as the medium salsa we were served. It was a good thing, however, that both the guac and the salsa were so flavorful, because the chips weren’t as appetizing. Not that they were bad, but they were overly dense and on the greasy side. They seemed to be made with a thick yellow corn tortilla, instead of the more popular white corn tortilla that’s not as thick. I have to say right now though, after the chips, every bit of food we were served was fresh and savory with abundant serving sizes and generous palatable flavors. For instance, when I ordered the guac, I also ordered a unique sounding shrimp cocktail - Mexican style. It included boiled large shrimp swimming in a tomato-based juice with pico de gallo and avocado. I could eat this dish every day. It was light, yet tangy. There were so many shrimp I couldn’t count them all and the grouping of flavors - the avocado, shrimp, tomato and peppers in the pico de gallo - was a delicious amalgam for the palate. My dining companion had the chicken fajita and reported it was the best he’d ever had. The taste seemed to be created as it was grilled in the skillet so that the marinade soaked nicely into the fork-tender chicken. I ordered a special dinner that had a “little of everything,” including a chalupa, enchilada, tamale, taco, chile relleno, Mexican rice and refried beans. It was enough for two people. Every item was unique, but my favorites were the tamale, a small round version of cooked corn meal surrounded by shredded beef and cheese, and the chile relleno, a cheese stuffed mild chile with a flavor-enhancing red sauce. There are so many items on the Mis Amigos menu it was really hard to choose, which was maybe why I ended up with such a variety. A few other unique items included Jim’s dip on the appetizer menu consisting of melted cheese with beef, mushrooms and scallions served with flour tortillas; 11 different kinds of nachos, and something called a Mexican pyramid with chicken, broccoli scallions, mushrooms and rice covered in cheese sauce. Inside the structure of the restaurant is a pleasing color combination of gray, red, black and white on the walls with booths down one windowed wall and a variety of table types and chairs throughout the restaurant. Mis Amigos was clean. However, as is common with rural restaurants, it was a little rough around the edges in a slightly run-down facility. This should not keep you from visiting though. Mis Amigos’ staff, as our waitress shared, is “a group of friends with the heart of a family.” I could feel this in our interactions with our waitress, with the management and it came through in the food. And, since it was a family birthday that had brought me to this neck of the woods, like family, Mis Amigos is well-worth the trip. — Our anonymous food reviewer gives new restaurants a six-week grace period before reviewing. To comment, please contact Managing Editor Mike Alexieff at 783-3235 or via e-mail at malexieff@bgdailynews.com. Mis Amigos Mexicano Grill 600 Ky. 295 N, Brownsville |
| Thai Express is fast on food, and doesn’t lack taste or freshness Thu, 14 Feb 2008 10:16:44 -0600 Thai cuisine hails from the country of Thailand in Southeast Asia. Thai Express is a new restaurant on the U.S. 31-W By-Pass that offers the fundamentals of Thai cuisine at a fast-food pace. Don’t get me wrong - there’s a dining area, and they bring the food out to you. It offers dishes that have a balance of flavors, (hot, sour, sweet, salty and even sometimes bitter) and uses fresh, not dried, herbs in all the dishes. Thing is, it just happens fast. After asking a few questions, my dining companion and I had an order of pad Thai chicken with thin rice noodles, cashew chicken over rice, two egg rolls, lemongrass shrimp soup and a Thai beef salad - all ordered on the mild side because, in my experience, spicy really means spice when it comes to Thai food. The pad Thai chicken had a light, yet appealingly flavorful, sweet-and-sour sauce tossed in with the thin rice noodles with small bits of eggs, bean sprouts, green onions and ground peanuts. If you’re looking for vegetables, this dish had only a few, but the taste was the best of the meals we ordered. The lemongrass shrimp soup with green onions and cilantro in a lemongrass broth had an abundance of mushrooms and fresh, plump shrimp. I ordered it mild, but it was still deliciously spicy and tangy. The Thai beef salad was a unique treat, but not what I expected. There was more beef than cucumber, lots of crispy fresh lettuce and a vinaigrette dressing that didn’t have a lot of flavor. But again, it was good. There was one other dish that didn’t have a lot of flavor and that was the cashew chicken over rice. As a replacement, I ordered the drunken noodle chicken with wide rice noodles, chicken, chili sauce, white wine, onions, red pepper, tomatoes and basil. This dish was also sparse on the vegetables, but not on taste. It hit all five Thai flavors, including a little bitterness from the basil, and all worked well together. In my experience, I would highly recommend Thai Express for taste, freshness, expedience and value, (especially since they take cash, credit cards and Big Red dollars). Thai Express 511 U.S. 31-W By-Pass Bowling Green, 796-3614 Hours: 11 a.m. to 9 p.m. Monday-Thursday, 11 a.m. to 10 p.m. Friday and Saturday and 11 a.m. to 6 p.m. Sunday. Specialties: Noodles, rice Price range: $5.75 to $6.95 Smoking: No Libation situation: None |
| Beijing Restaurant : Some things never change, and some improve Thu, 7 Feb 2008 11:22:22 -0600 At Beijing Restaurant, some things are the same, like the same haphazard pool of water in the concrete pond outside the restaurant, but some t |