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Tag Archives: Lou’s

Lou’s, an Origin Story

July 23, 2019 | Gary Mulkins

Luca. Listen. I promise you I can make you a better sandwich. I can brine the chicken, so it’s seasoned on the inside, too, and salt and pepper the breading so it’s just perfectly flavored, and cook it in a pressure fryer so that it’s nicely crisped and coated and delicious. I’d put bread and butter
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Why 5280 is Great and I Suck

September 3, 2011 | Frank Bonanno

This month, Shari Caudron wrote a review of Lou’s FoodBar for 5280. Essentially, she concluded that she doesn’t get it. I ranted. What’s to get? Why didn’t she call to ask about the concept? How can she posit on a philosophy when she didn’t even take the time to discuss that philosophy with me–or Jacqueline,
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Lou’s: My Kinda Roadhouse

September 2, 2011 | Frank Bonanno

During my first visit to Germany, we pulled off the autobahn into what I can best describe as “all-white 1960’s mall structure” to eat what, according to Jacqueline’s cousin, was the best schnitzel in the country. That raststätte menu had everything from intricate French pastries to German staples like spätzle—and, in truth, the schnitzel was
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Try the Pink Chicken. Please.

February 17, 2011 | Frank Bonanno

Sometimes you have to compromise even when you know you’re right. At Green Russell, we celebrate our industry with Fried Chicken Sundays. Ten dollars for Red Bird Farms organic birds and a big helping of mashed potatoes. The country fried recipe is pretty straightforward: legs and thighs brined in buttermilk, salt, and pepper for 24
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Nothing Fancy, Just Lou’s

January 6, 2011 | Frank Bonanno

Simple. Comfort. I walk to the coffee shop in the mornings with my sons. I walk to Mondo Vino Sunday nights to pick up wine for dinner. I walk around the corner for cupcakes, for bicycle repair, for flowers even. Although I’m within walking distance of lots of good restaurants, I really, really wanted another
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Time to Break New Ground

September 24, 2010 | Frank Bonanno

What do you see here? I see: a full restaurant, French doors, booths. Casual food & charcuterie. Families. We met in a conference room on 17th and Lawrence today, eighteen of us in all–ten ticking well over $300 per hour–8 inches of paperwork, 4 pitchers of water, 2 pots of coffee. It should have been
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