Friday, March 29, 2024

PROFILES

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

Pick 3 — Bistro 301 Profile

Matt Mershon was an experienced restaurant manager when he was asked to become managing partner at Deke’s Marketplace Grill in 2001. A veteran of full-service standards such as the Bristol Bar & Grille and Jack...

Havana Rumba Express & Tapas Bar

Cuban goes fast-casual—But wait! There’s more! Marcos Lorenzo and his Havana Rumba co-owners had a goal when they came up with the concept for Havana Rumba Express and Tapas Bar: lean, mean, and easily replicated. But...

Louis Le Français: A Timeless Take on French Cuisine

Some 4,285 miles east of New Albany, Indiana, lies the French village of Miradoux, where chef Louis Retailleau was born. Set in the agriculturally abundant Gascony region, Miradoux’s landscape is reminiscent of Kentucky or Southern...

$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...

Urban Bourbon Trail: Bourbons Bistro

The late 19th century building that houses Bourbons Bistro in Clifton was most likely a tavern or roadhouse in its initial incarnation, owner Jason Brauner says. “It was one of the first buildings on Frankfort...

Wagner’s Pharmacy — Restaurant Profile

Wagner's Pharmacy | 3113 Fourth St. | 502.375.3800 (This story originally appeared in the Spring 2023 print issue.) Alive and Kickin’ After 101 years, Wagner’s is still Churchill Downs, and Churchill Downs is still Wagner’s. Standing at the Fourth...

HopCat is the Craft Beer Lover’s Meow

HopCat is a beer bar like the Rolling Stones are a rock band and LeBron James is a basketball player. Simple descriptions don’t always tell the whole story. In fact, HopCat is a craft beer...

$10 Challenge — Bristol Bar & Grille

In doing research for this review (and by “research,” I mean eating out a lot), I noticed four types of people who spend their afternoons at the Bristol Bar & Grille — ladies who lunch,...

“Decade: The March of Time,” a restaurant profile by Cary Stemle

https://issuu.com/foodanddiningmagazine/docs/f_d_fall_2023/20 Cary Stemle interviews Andy Myers, Matt Johnson and Chad Sheffield, who re-evaluated their experiences at Decca and opened Decade (where Butchertown Grocery and Blind Pig used to be). PROFILE – Decade: When the distinguished NuLu restaurant...

Q&A: Chef Josh Moore of Volare

Josh Moore grows his own—produce, that is, on a 10-acre farm near Taylorsville. When the fruits and vegetables are ripe, they end up plated at Volare, where Moore is executive chef and partner. Outside the...