Marty Rosen
(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.
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...
In 1931, Louisville native Louis D. Brandeis was an Associate Justice of the Supreme Court of the United States when a case known as New State Ice Co. v Liebmann appeared on the docket.
The case involved a commercial dispute....
Welcome to Editor-in-Chief Marty Rosen's regular Wednesday afternoon column. He's been covering food, dining, performing arts, and culture in Louisville for a quarter-century, and has been a contributor to Food & Dining Magazine since the first issue. Marty served...
Fishy Politics
The Lenten Fish Fry traces his roots back to the earliest centuries of Catholic practice. From as early as the second century A.D., the ichthys (the “sign of the fish”) had become a secret symbol used by Christians...
A Chef-Driven Celebration of Middle Eastern Cuisine in All its Colorful Glory
For Louisville-area diners who’ve come to enjoy Arabic cuisine via the menus served at gracious dining venues like The Grape Leaf and welcoming, reliably fine eateries like Jerusalem...
The typical well-stocked backbar in Louisville – or anywhere in America, for that matter – gives off an amber glow as stately and authoritative as the burnished chambers of an old-school attorney. As evidence of quality, the labels on...
Bitter in Balance
Max Balliet is not bitter.
(Originally published in the Fall 2019 issue of Food & Dining)
In fact, he carries himself with a cheerful, placid calm. In conversation he is thoughtful and precise, soft-spoken and witty. Apart from...
Louisvillians first came to know Chef Edward Lee through his cookery (610 Magnolia, Milkwood, and Whiskey Dry).
But his first book, Smoke and Pickles: Recipes and Stories From a New Southern Kitchen, established him as a distinctive authorial voice in...
According to a press release from The Original Impellizzeri's Pizza, one day in 1979 Benny Impellizzeri invented "Louisville-style pizza" in his father's butcher shop in 1979.
Here at F&D, we're skeptical about the notion that "Louisville-style pizza" is even a...
There's always a bit of turbulence in the restaurant business right around the turn of the fiscal year. This week, Ngon Appétit announced that it had not renewed its lease at 1991 Brownsboro Road, and was closing down.
The restaurant,...
