PROFILES

Profiles of Restaurants, Chefs, Restauranteurs, Food Growers, Food Purveyors and more.

Profile: Brooklyn and the Butcher

All the ingredients for a special dining experience have come together at one of New Albany’s newest restaurants — experience, vision, an inspirational setting, and a commitment to excellent service. Brooklyn and the Butcher, which...

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,...

River House Restaurant and Raw Bar — A dream deferred

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...

PERSONALITY, STYLE AND CREATIVITY SHINE AT LE MOO

Louisville is quickly becoming famous as a world-class food city. Its evolution in this regard over the past 25 years has been remarkable. From a few solitary outposts, the area has developed an abundance...

Profile: Seafood Lady

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...

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...

8UP — Starting Out On Top

Atlanta-based Concentrics Restaurants’ gorgeous rooftop concept signals national interest in Louisville Located atop the Hilton Garden Inn at Chestnut and Fourth streets, the striking dining spaces of 8Up offer several ways to enjoy a brand-new...

Chef Q&A: Adam Burress and Chase Mucerino

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...

Chef Q&A — Dustin Stagger

Dustin Staggers did not come into the restaurant business in the ordinary way. Staggers, 33, didn’t start out as a dishwasher and work his way to the top, as a lot of chefs do....

Profile: The Hub — Doing a lot of good things well in one place

Louisville is a city of neighborhoods with distinct characters and residential charm. And many, like Clifton, Butchertown, Germantown and Portland, are experiencing renaissances as a younger generation chooses walkable urban neighborhoods with restaurants, services...