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AUGUST MOON CHINESE BISTRO, 2269 Lexington Rd., 456-6569, www.augustmoonbistro.com. Whether you go for the Malaysian dishes or prowl the East on August Moon’s eclectic menu, this 20-year-old eatery remains a favorite. Chef Peng Looi’s chicken satay, some of the best in town, derives from his native Malaysia. (Reviewed 9/26; Rating: 91)

SAHARA MEDITERRANEAN CAFÉ, 3701 Lexington Rd., 895-1338. This small new Middle Eastern eatery in St. Matthews is coupled with A Small World gift shop. The fare is right up there with such other local Persian stars as Saffron’s and Shiraz. (Reviewed 10/3; Rating: N/A)

TUSCANY ITALIAN RESTAURANT, 9 New Cut Rd., 363-0308. This new South End Italian spot dramatically exceeded expectations for shopping-center dining. The chef, a native of Mexico, has lived and cooked in Italy, and it shows. (Reviewed 10/10; Rating: N/A)

CHARLESTOWN PIZZA CO., 850 Main St., Charlestown, Ind., (812) 256-2699. Building a strong word-of-mouth reputation, this Southern Indiana restaurant and pub is run by folks who learned their pizza and beer at New Albanian Brewing Company. The beer selection is exceptional, and the Italian-inspired dishes are reasonably priced. (Reviewed 10/10; Rating: N/A)

MAIDO ESSENTIAL JAPANESE, 1758 Frankfort Ave., 894-8775, www.maidosakebar.com. This popular Clifton restaurant is Louisville’s only example of “izakaya” dining, a combination of pub, sake bar and eatery. Maido specializes in small dishes, affordably priced, with the idea that a group can select a variety of contrasting bites to accompany with plenty of libations. (Reviewed 10/17; Rating: 92)

STEINERT’S GRILL AND PUB, 2239 Charlestown Rd., New Albany, Ind., (812) 945-8827. Steinert’s has been dishing up down-home chow in New Albany since 1883. It doubles as a club, with live music several nights a week, and even a sports bar. (Reviewed 10/24; Rating: N/A)

CHEZ SENEBA, 4218 Bishop Ln., 968-8659. Louisville reportedly has a community of more than 500 Senegalese immigrants, who seem to form the core clientele for Chez Seneba; but everyone is warmly welcome, as long as they bring to the table an interest in experiencing West African cuisine in its spicy, aromatic and often rather unfamiliar style. (Reviewed 10/24; Rating: N/A)

This article appears in October 30, 2007.

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