Ron Mikulak
(Executive Editor) Ron Mikulak, a founding staff member and former Editor-in-Chief of F&D, has also served as the Assistant Food Editor at the Courier-Journal, where for nine years he managed the test kitchen, cooked hundreds of restaurant dishes requested by C-J readers for the "Cook's Corner" column and developed his own recipes for feature articles. After retiring from the newspaper in 2013 he happily returned to F&D, where he now writes the popular columns “Cooking with Ron” and "Comings and Goings." Ron also pens the pithy restaurant guide blurbs that try to capture the spirit of all the area restaurants.
The new-style White Castle—no longer the gleaming Porcelain Palace of the past, but now with craggy off-white stone tower—is back with its inimitable approximation...
Chefs and restaurateurs from the U.S., Canada and Mexico will meet in a Distinguished Restaurants of North America conference Oct. 5-8 at the Brown...
Sidebar, 129 N. Second St. in the Whiskey Row Lofts, will step out of its usual niche of burgers and salads, with a four-course...
The little shotgun house across from the Mid-City Mall has seen many restaurants come and go, most recently Kashmir Indian, which has moved a...
It has been reported that Gralehaus, has opened in the house behind the Holy Grale’s beer garden, at 1001 Baxter Ave.
The cafe is the first step...
By the entrance to Buck’s, the elegant restaurant on the ground floor of the quietly chic Mayflower Apartments building in Old Louisville, there is...
Quad Cafe, located in the always-interesting Quartermaster Center in Jeffersonville, turned a year old this month, and celebrated by adding Southern Indiana's first J....
The annual nominations for James Beard awards have been announced, and local chefs Edward Lee, of 610 Magnolia and Milkwood, and Kathy Cary of...
“Best Chefs America Presents: The American South,” the first in a series of regional guides to American cuisine, has recognized a number of Louisville...
Apparently even when you cook a menu that varies daily with available fresh ingredients as Tyler Morris and his staff at Rye do, you...
