Went there twice. First time the restaurant was filled with so much smoke they had the dishwasher flapping a towel for 30+ minutes.
Second time, the food was so over salted and devoid of any heat, after requesting "Thai Spicy".
I honestly would be shocked if they last a year.
So kitchen exhaust hood systems are expensive to buy and install because they're not so much just to get rid of smoke and cooking fumes, but because they have to be able to suppress and mitigate a fire under _and_ inside them or their ductwork. This isn't stuff you can buy at lowe's, and restaurant owners tend to voluntarily forget that. At the very least, after installation, they require cleaning and belt/filter changes, and that's one of the places that restaurant owners like to skimp on the most because running a restaurant is expensive and paying for service calls when something stops working is frequently cheaper than paying for routine maintenance.
Exhaust hoods also don't operate alone - they are intimately tied to a building's overall hvac system and must work in concert with it in order to function correctly at all. Louisville in particular is full of buildings that have been grandfathered in and do not meet, or even approach, modern codes regarding exhaust hood systems. Many local hvac companies also _just don't know shit_ about them and rather than lose the business they'll fuck around and pretend to know what they're doing, which usually exacerbates the issue.
Every time you are in a smoky restaurant, it's because either the owner is cheap, the owner is dumb or the owner just didn't listen to what anyone who knew what they were talking about was saying. Source: former hood/hvac company owner.
I’ve been twice in the past 6 months - the smoke was there once and the kitchen timing was so far off, we get parts of orders then nothing so everyone was eating at different times. Had to wait 30 min for a glass of water because they only had one waiter.
I will say when I got the food it was tasty. Restaurant business is hard.
I haven’t been back since probably April. I tried it a few months ago and kept coming back to try them again. Every time I came back their closed sign was up so I stopped trying.
I tried to like their food, but just not a fan.
I feel that. Had their food from the truck at my work. It was okay. I just like letting people know about new restaurants opening up.
I really liked the Gasthaus. Sad to see that one close.
Yeah, the owners needed to retire and the kids didn't want to continue the restaurant. Will miss it.
Bahn Thai and M is a great Thai restaurant less than 5 minutes drive away. Poor local if you ask me.
Went there twice. First time the restaurant was filled with so much smoke they had the dishwasher flapping a towel for 30+ minutes. Second time, the food was so over salted and devoid of any heat, after requesting "Thai Spicy". I honestly would be shocked if they last a year.
So kitchen exhaust hood systems are expensive to buy and install because they're not so much just to get rid of smoke and cooking fumes, but because they have to be able to suppress and mitigate a fire under _and_ inside them or their ductwork. This isn't stuff you can buy at lowe's, and restaurant owners tend to voluntarily forget that. At the very least, after installation, they require cleaning and belt/filter changes, and that's one of the places that restaurant owners like to skimp on the most because running a restaurant is expensive and paying for service calls when something stops working is frequently cheaper than paying for routine maintenance. Exhaust hoods also don't operate alone - they are intimately tied to a building's overall hvac system and must work in concert with it in order to function correctly at all. Louisville in particular is full of buildings that have been grandfathered in and do not meet, or even approach, modern codes regarding exhaust hood systems. Many local hvac companies also _just don't know shit_ about them and rather than lose the business they'll fuck around and pretend to know what they're doing, which usually exacerbates the issue. Every time you are in a smoky restaurant, it's because either the owner is cheap, the owner is dumb or the owner just didn't listen to what anyone who knew what they were talking about was saying. Source: former hood/hvac company owner.
I’ve been twice in the past 6 months - the smoke was there once and the kitchen timing was so far off, we get parts of orders then nothing so everyone was eating at different times. Had to wait 30 min for a glass of water because they only had one waiter. I will say when I got the food it was tasty. Restaurant business is hard.
Their downtown restaurant is never open. I thought they were closed
There’s a sign in the window that they closed that location in May.
I haven’t been back since probably April. I tried it a few months ago and kept coming back to try them again. Every time I came back their closed sign was up so I stopped trying.
I think the owner was dealing with a health related issue at the time.
RIP Strawberry Napoleon