Dana McMahan sees if some distiller's essential knowledge could be instilled in her.
Susan Hershberg and respected chef Coby Ming are tapping into a growing movement among museums to offer chef-driven fare in a setting that reflects their surroundings. From the china to the composition of the plates, it's about “visual stimulation and inspiration,” Hershberg says.
Feast BBQ founder Ryan Rogers is bringing Kentucky pressure fried chicken and Nashville-style hot chicken – and soon champagne and chicken – to NuLu at his newest restaurant, Royals Hot Chicken
Larry Rice and a team from the Silver Dollar and El Camino are opening a neighborhood bar in the former Pauly's Schnitzelburg Pub at 1151 Goss Ave. It's “the kind of bar I want to go to when I want to relax,” Rice says.
The Table, a lunch cafe serving farm-to-table fare with a “pay what you can” model, will open in November at 1800 Portland Ave.
Dish | Hi-Five pairs bourbon, doughnuts
The curiosity of everyone who's been wondering about the brewery and restaurant underway in the old Zeppelin at 1036 Burnett Ave. in Schnitzelburg is about to be satisfied.
Frog legs are available at ValuMarket in Mid City Mall. If you want to substitute another protein, "Give it a shot," Schubert says, "but the recipe is definitely designed for frog legs."
new flavors encountered in a far-flung land can spark a new approach in the kitchen
NuLu bakery and coffee shop Please & Thank You is branching out into Portland this fall, with a location in a former Butternut Bread store at 231 N. 17th St.
this guide then is intended not to be a list, but a celebration of just a few of the women who are part of throwing the awesome party that is Louisville's culinary scene.
After leaving Jack Fry's last month, Shawn Ward says he is "democratizing fine dining" at his new restaurant
Lee joins famed chef Magnus Nilsson on the James Beard Award-winning series
Grind gourmet burger truck (@LouisvilleGrind) is making the jump to bricks and mortar. Owners Liz and Jesse Huot signed the lease Wednesday on a space at 3311 Preston Highway (the former Oasis Sushi) with plans to open Grind, the restaurant, “as soon as possible.”