Edibles & Potables: Tunde Wey’s radical thinking about restaurants

On Sundays we like to range outside our usual coverage area and examine items of broader “edible and potable” interest.  The phrase "winners write the history books" may or may not have originated with Winston...

Chef Edward Lee: “What this crisis has shown is that every single person out...

Louisvillians who know Edward Lee only through his iconic local restaurants are advised to take a second look, courtesy of an informative and uncommonly far-ranging article at The Local Palate.  First, The LEE Initiative would...

Edibles & Potables: Six informative reads about the changes to come for restaurants and...

Subject to occupancy percentages, mandated social distancing and heightened hygienic procedures, Indiana restaurants will be permitted to reopen tomorrow (May 11), with Kentucky's to follow on May 22.  What happens next is anyone's guess. Now...

Barn8’s fascinating coronavirus coping mechanisms after a delayed opening

The pandemic's "shelter at home" measures have prompted improvised reinvention on the part of numerous existing restaurants located in metropolitan Louisville, but what if an entity is faced with overhauling the business plan before...

Afternoon Archive: Q & A with Chef David Danielson of Churchill Downs

We're combing the archives for items of interest, and this 2014 interview by Michael L. Jones with Chef David Danielson remains fascinating. How does he feed all those people at Churchill Downs on a...

Derby Dandies — Photo Essay

No Derby Week. No Dawn at the Downs. No Opening Night. No Thurby. No A Taste of Derby. No joining friends at restaurants for a drink and a bite. No Kentucky Oaks. No Kentucky Derby. Today,...

The Fat Lamb rocks on, offering a Mother’s Day menu for curbside carryout

The Fat Lamb Modern Kitchen and Bar perseveres, curbside, at 2011 Grinstead Drive. "The neighborhood has given us some love," a thankful Dallas McGarity told me last night. "As of now, we are still cooking." "We're...

Chef Ming Pu joins Brooklyn and The Butcher as The Exchange continues to feed...

Brooklyn and The Butcher went on hiatus March 17, with BRAND Hospitality Group choosing to concentrate its curbside carryout efforts three blocks away at The Exchange pub + kitchen (a third BRAND concept in...

LEE Initiative providing dinners to Louisville Metro Police and Veterans Affairs Hospital workers

Staying abreast of the pandemic response outreach engendered by The LEE Initiative's Restaurant Workers Relief Program would require its own cable network, so for those of you just joining us, a brief recap. https://foodanddine.com/dont-wait-donate-to-the-lee-initiatives-grassroots-restaurant-workers-relief-program/ Chef Edward...

Ideas for pizza on the grill — just add social distancing

Tim and Lori Laird are Food & Dining Magazine’s officially designated Entertaining Editors-at-Large, co-writers of our “Easy Entertaining” column, and in essence professional crowd-pleasers. As we're all aware, at the present time the objective is...