Chef Pete' gave me a heads up that they were going to experience "BASA" this evening. Dubbed a Modern Vietnamese Restaurant in Louisville. Not to put the pressure on but I will remain curious to hear his review and his menu selections. No pressure Jim but I am convinced that one of your selections will be:
Tuna tartare, with lime cilantro crème fraiche, fifty year old balsamic, pickled ginger & Kentucky paddle fish caviar
Check out the entire menu at http://www.basarestaurant.net/
I did, and my mouth is watering at the thought of the food.
An ngon mieng
Jean's Palate
Always in good taste
Good Advice ??
Ji-De-Sa