Nancy Vienneau returns to Korea House to see how things are holding up after nearly two decades in business, and finds "congenial service, vivid tastes and unexpected pleasures." After making her way through kimchi chigae ("gratifying to eat") and Galbi ("one of the best ways to enjoy Korean barbecue"):
No experience would be complete without a sizzling bowl of Dolsot Bibimbap. As we striped the top with gochujang, that versatile red pepper chile sauce, aka Korean ketchup, we thought, "This kind of down-home cooking provides a comfort all its own. [Tennessean]
The Scene's Carrington Fox goes old-school as well, getting the word out on the new location of Patrick's Bistreaux in Berry Hill. For those who can recall, Patrick's once occupied the address that The Patterson House and The Catbird Seat now call home.
Says Fox on the food:
Consistent with our memories, the food was excellent. The menu of familiar Louisiana favorites, including gumbo and muffulettas, is based on family recipes from Barber's life in Baton Rouge. From all indications, the Barber ancestors knew how to deep-fry stuff. At least Barber and chefs Kevin Marron and Jordan Thornhill know how to coax texture and color from hot oil, without inviting too much grease out along with it.
And the primary complaint? "The dining room was hot. Damn hot." [Nashville Scene]