Michael L. Jones
(Senior Feature Writer) Michael L. Jones is an award-winning journalist and author. In addition to F&D, his work has appeared in LEO, Insider Louisville, Louisville Magazine and the Oxford American, among other publications. Jones’ book, Louisville Jug Music: From Earl McDonald to the National Jubilee, was praised by Americana writer Barry Mazor in the Wall Street Journal and won a Samuel Thomas Book Award. He sits on the boards of the National Jug Band Jubilee, the Louisville Historical League, and the Happy Birthday Park.
More than 200 people gathered at The Olmstead on Wednesday night to honor Chef Dean Corbett, who passed away from a heart attack in October. Corbett, who was known to his friends as “Deano,” is best remembered as the...
There is something happening in West Louisville that should interest foodies all over the city. In this issue of Food & Dining we list 21 sit-down restaurants west of Ninth Street, by far the most since we began tracking...
There are certain anniversaries that inspire self-examination and transformation. For most people these benchmarks tend to come in five year increments, but not for Executive Chef Joshua Moore of Volare Italian Ristorante at 2300 Frankfort Avenue. Instead of making...
Nichelle Thurston never set out to become the Seafood Lady. In fact, she was close to graduating from Ivy Tech with a nursing degree when it all started. In 2015, Thurston prepared a seafood feast for her husband and...
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 a way to merge the...
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 more than a place to...
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 in love 15 years ago,...
Michael L. Jones’s questions provoke revealing answers about Chef Harold Baker’s experience in the restaurant world and how he ended up as executive chef at Gary’s on Spring.
Adam Burress and Chase Mucerino have literally grown up together in the Louisville restaurant scene. The two chefs met in the culinary program at Sullivan University. Chef Jayson Llewellyn tapped them to work with him at both BLU Italian...
Three friends open the Butchertown Grocery, a culinary and entertainment venue where the community can get its collective groove on.
Quantum mechanics established long ago that one person could not exist in two places at the same time, but Chef...
