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FEATURE STORIES

The best each print issue has to offer. These are the stories each issue is built around.

From Good to Great — Anchorage Cafe spreads its creative wings

Something from here, and a bit from there, falls nicely into place at the Anchorage Café — an upscale (or is it traditional?) coffee shop in the heart of “downtown” Anchorage. A creation of Bruce...

Wiltshire at the Speed — talents combine for artful eating

For three years a massive project has been going on at the Speed Art Museum, a transformation of the staid 1927 Neo-classical landmark into a new space that will be a center of education,...

Heitzman’s — Going strong after four generations.

It all started in 1891, when her great-granddad, Jacob Heitzman, opened Heitzman’s Bakery. In 1924, her grandfather, Charles, took over. In 1954, her parents took the helm and added a catering division. Fifteen years...

Vinnie & the Vets

Many who remember Casa Grisanti say restaurant service in Louisville was never better. And those who really know their restaurants can point to places such as Vincenzo’s, Corbett’s, the English Grill and others as...

Main Street Cafe: Keeping Ahead of the Curve — New school deli and café...

The sign outside says Main Street Deli, but inside and on the menu, the name is Main Street Café. That discrepancy is a sign—literally—that this East Main dining spot is evolving along with its...

River House Restaurant and Raw Bar — A dream deferred

We live in a microwave world where most people expect to get what they want immediately. But Chef John Varanese is proof that a little delayed gratification can be just as sweet. Varanese fell...

The Rise of West Louisville Dining

There is something happening in West Louisville that should interest foodies all over the city. In this issue of Food & Dining we list 21 sit-down restaurants west of Ninth Street, by far the...

Bourbon in Transition

Master distillers' decades-long experience lays foundation for Bourbon industry's future. Making good Bourbon takes a long time. So does making a master distiller. These artisans of alcohol must learn every aspect of the Bourbon business,...

Brasserie Provence – Traditional southern French brasserie

When he was just a 16-year-old serving tourists on the beach in his home city of Cannes, Guy Genoud knew that one day, he would open his own restaurant. He could envision every detail: It...

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