FEATURE STORIES

Originally published in the Winter 2015 issue of Food & Dining Magazine. The holidays call for celebratory dishes, special occasion favorite foods which evoke wonderful sights and aromas when getting together with family and friends. Everyone has...

Osaka meets Oaxaca: How a Japanese chef discovered Mexico in Kentucky. The cuisine at Dragon King's Daughter flashes more passports than a Jason Bourne movie. Chef Toki Masabuchi’s dishes, based on Japanese classics, are prone to...

Matt Mershon was an experienced restaurant manager when he was asked to become managing partner at Deke’s Marketplace Grill in 2001. A veteran of full-service standards such as the Bristol Bar & Grille and Jack...

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...

This is Food & Dining’s 50th issue, an occasion we saw fitting to review what has transpired in the dozen or so years this magazine has chronicled restaurants in Louisville and its immediate environs....

One of the more recent dedicated sushi bars making a name for itself is Arata Sushi on Louisville’s East side in Prospect. Opened in 2011 by Paras and Detak Tiwari, experienced investors with a...

With the growing emphasis on using local ingredients whenever possible in cooking, it is only natural that restaurant chefs would experiment with uses for Bourbon, a local product with a long and storied history...

Cuban goes fast-casual—But wait! There’s more! Marcos Lorenzo and his Havana Rumba co-owners had a goal when they came up with the concept for Havana Rumba Express and Tapas Bar: lean, mean, and easily replicated. But...

The great American food writer M.F.K. Fisher once said, “Wine and cheese are ageless companions, like aspirin and aches, or June and moon, or good people and noble ventures.” This time of year, there are...

One of Louisville’s most popular sushi venues is the creation of Mi and U Kim, who met over a sushi bar where U was the chef and Mi an enthusiastic customer. “In a short time...