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...

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...

John Varanese’s Big Night in the Big Apple at the Beard House

A lot is made of a chef’s journey to cook at the James Beard House in Manhattan — and for good reason. It’s the showplace for America’s culinary talent. But any visitor to the kitchen...

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...

Why Bison?

From ancient forests and savannahs of Kentucky comes a native food that helps define our local cuisine as naturally delicious. There was a blip on the culinary radar a decade or so ago, when chefs...

Dragon King’s Daughter

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...

RECENT POSTS