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Marty Rosen

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(Editor-in-Chief) - Marty Rosen has been covering food, dining, performing arts, and culture in Louisville for a quarter-century. He has been a contributor to Food & Dining since the first issue. He served as dining critic for LEO Weekly (2003—2006) and The Courier-Journal (2006-2014). In addition, he has written for Louisville Magazine, the Kentucky Department of Tourism, The Voice-Tribune, and other publications.
Marty Rosen celebrates two decades of Mai's Thai. For many of us of a certain age, Thai food was a gateway cuisine. We’d grown up with the familiar Americanized versions of Italian, Mexican, and Chinese food. But here in the...
Matt Winn’s Steakhouse — The First Restaurant Open Year-round at Churchill Downs in 145 Years. Take a tour of Matt Winn's Steakhouse ________________________________________________________________________ To Celebrate Derby Day, we are taking another look inside Churchill Downs' newest restaurant. (This story originally appeared in the Fall...
Letter from the Editor, by Marty Rosen In the early days of the epidemic, a spate of newspaper and magazine pieces delved into classic literary works dealing with contagion. Writers tended to focus on a trio of books on the...
Letter from the Editor, by Marty Rosen We cook up a kettle of dried beans nearly every week. Sometimes we use local farm market beans. Often we splurge on shipments of heirloom varieties from Rancho Gordo, in Napa. Rancho Gordo...
Letter from the Editor, by Marty Rosen Of all the human emotions, none has garnered less attention from scientists, poets, artists, and songwriters than the one known as Disgust. Certainly it’s a subject that never arises here at Food & Dining...
Last Saturday and Sunday, my wife, Mary, and I donned our masks, picked up flyers, and spent the mornings knocking on doors (maybe a hundred by the end of the weekend) in Clifton and Shively as part of a...
In 1749 the pseudonymous French cookbook author known as Menon published a work called La Science Du Maître D'Hôtel Cuisinier (roughly, The Skills of the Steward Chef). In it, Menon documents a form of culinary art that dates back...
A headline in last weekend’s Washington Post was stark: “Restaurants are barely surviving. Delivery apps will kill them.” To many Food & Dining Magazine readers this may come as a surprise. Over the last few months, many of us have...
Soft openings are a common ritual in the food and dining business. Every smart restaurateur knows that first impressions are critical to the success of a business – especially in the era of social media. So every smart restaurateur opens...
It was two months ago, Monday March 16, that the order came restricting Kentucky restaurants to carry-out, delivery, and drive-through service. This weekend they’ll reopen with limited indoor and outdoor seating and a thorough list of guidelines designed to...