COLUMNS & FEATURES

Here is where all our regular columnist words move from print to screen

Profile: Pho Ba Luu

Saigon Memories Pho Ba Luu owners Jessica Mach and Stewart Davis bring Saigon street food to NuLu with a little touch of motherly love Saigon and Louisville are 9,000 miles apart, but Jessica Mach has found...

Easy Entertaining—Tailgating in the Comfort of Your Own Home

Tailgating is always a fun occasion to get friends together to cheer on your favorite teams. In the winter months football is still in season with the Big Game coming in February, and basketball...

Coming & Goings – Winter 2016

Well, the restaurant growth in the Louisville area continues apace. Since the last issue in August, Food & Dining this issue is adding 33 new restaurants to its listings, a dozen of which are...

Easy Entertaining— Cooking with Bourbon

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...

Cork 101— The wines of South Africa

South Africa was certainly on my list of wine countries or wine lands, as they say in South Africa, to visit but not at the top of my list. It should have been. I...

Hip Hops— Bourbon-barrel-aged Imperial Stouts

You’ll hear one sort of pitch at a sales meeting, and see another thrown during a baseball game, but brewer’s pitch is completely different. Brewer’s pitch is a resinous substance used to line wooden...

Profile: Brooklyn and the Butcher

All the ingredients for a special dining experience have come together at one of New Albany’s newest restaurants — experience, vision, an inspirational setting, and a commitment to excellent service. Brooklyn and the Butcher, which...

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,...

Along the Urban Bourbon Trail— Proof on Main

Since it first opened in 2006, the 21C Museum Hotel Louisville has twice been named the Top Hotel in the U.S. by the readers of Conde Nast Traveler magazine. That is because it is...

Comings & Goings — Fall 2016

The local restaurant scene continues to be on a tear. In this issue, F&D is listing 30 restaurants that have opened in the last three months (or are scheduled to open by the fall)...

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