Hot off the presses: The Winter 2023 issue of Food & Dining Magazine has...
The Winter 2023 issue of Food & Dining Magazine is now available in all the familiar places: Louisville area eateries and food shops, newsstands and online.

Subscribe to our award-winning print publication and have it...
Chef Q&A — Logan Sandoval
Logan Sandoval doesn’t look like your average chef. For one thing, he looks more like he should be running a Gold’s Gym than a kitchen. Sandoval began lifting weights in high school in Los...
The Fish House – F&D’s restaurant profile
The Fish House | 1310 Winter Ave. | 502.568.2993
(This story originally appeared in the Summer 2021 print issue.)
Moving to the Head of the Line
Twenty-two centuries ago, when the Greek mathematician Archimedes was figuring out...
A Winning Legacy: Matt Winn’s Steakhouse at Churchill Downs
Matt Winn’s Steakhouse — The First Restaurant Open Year-round at Churchill Downs in 145 Years.
Take a tour of Matt Winn's Steakhouse
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To Celebrate Derby Day, we are taking another look inside Churchill Downs' newest restaurant.
(This story...
Profile — Chad Coulter of LouVino and Biscuit Belly
From Pharm to Table
A couple of young pharmacists are the entrepreneurs behind LouVino.
(Originally published in the Summer 2019 issue of Food & Dining)
It’s early in the evening on a weeknight, and the sleekly contemporary,...
Profile — Pizza Lupo
Bitter in Balance
Max Balliet is not bitter.
(Originally published in the Fall 2019 issue of Food & Dining)
In fact, he carries himself with a cheerful, placid calm. In conversation he is thoughtful and precise,...
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...
Upon the reopening of Sarino, here’s a profile of the Germantown Italian eatery
Sarino (1030 Goss Avenue in Germantown) has reopened for regular business hours. Two years ago Michael L. Jones profiled Sarino. It's an excellent opportunity to get reacquainted with a relatively new eatery, boasting longstanding family...
Chef Q&A: Anthony Lamas
Anthony Lamas followed a girl to Kentucky from California in 1994.
While that relationship didn’t last, Louisvillians have benefited from his marriage of Latin flavors and Southern ingredients ever since.
After stints at several local dining...
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...
