Hip Hops — Gordon Biersch: Still Leading with Lager

Märzen, known as Oktoberfest in its autumnal guise, is an Old World style of lager beer originating in the German state of Bavaria. Talk is cheap, so let’s have a sip — strictly for research...

Ale: There’s an app for that

Buckhead’s  tablets help make your beer choice better . Human nature often displays a yearning for simpler times — a slower pace of life, fewer worries, and a return to the good old days. Consider how...

Vinnie & the Vets

Many who remember Casa Grisanti say restaurant service in Louisville was never better. And those who really know their restaurants can point to places such as Vincenzo’s, Corbett’s, the English Grill and others as...

$10 Challenge— Toonerville Deli

I had never eaten a Reuben before I visited Toonerville Deli. As a kid, this type of sandwich intimidated me. Maybe the flavors were too complex for my naïve palate. I wasn’t stuck on...

The Rise of West Louisville Dining

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...

Butchertown Grocery — A kitchen of his own

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...

Old Stone Inn: Standing the Test of Time

Bringing History to Life The 200-year-old Old Stone Inn lives again   By Jessica Mathis | Photos By Dan Dry   Winter 2018 Print Issue  The stone building in Simpsonville has seen pioneers, early attacks from Native Americans, stagecoaches,...

3 Decades, 4 Stars— Equus Turns Thirty

After 30 years, Equus and its owner-chef Dean Corbett are still cooking for fans in St. Matthews In August, Equus reached a milestone few restaurants in Louisville's history have achieved: 30 years in operation. Chef-owner Dean...

Bourbon in Transition

Master distillers' decades-long experience lays foundation for Bourbon industry's future. Making good Bourbon takes a long time. So does making a master distiller. These artisans of alcohol must learn every aspect of the Bourbon business,...

Heitzman’s — Going strong after four generations.

It all started in 1891, when her great-granddad, Jacob Heitzman, opened Heitzman’s Bakery. In 1924, her grandfather, Charles, took over. In 1954, her parents took the helm and added a catering division. Fifteen years...

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