PROFILES

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

A profile of Fernando Martinez — whose The Place Downstairs opens this week

Fernando Martinez has the golden touch with restaurants. Here’s why 2014 will be his biggest year yet. It’s December 2013, and Fernando Martinez is weeks away from opening two new restaurants: a taqueria in the...

Pick 3 — The Joy Luck Profile

Joy Luck is a promising new venture at 1285 Bardstown Rd. (taking over the space vacated by Kashmir’s move), that exudes spirit and the vitality of a cross-generational collaboration. Alvin Lee wanted his parents...

Chef Q&A: The Oakroom’s Patrick Roney

Patrick Roney spent 10 years working as a private chef on yachts. He moved to Louisville two and a half years ago with one goal in mind – to work at the Oakroom, Louisville’s...

Pick 3 — Brazeiros Churrascaria Profile

The opening of Brazeiros, a traditional Brazilian churrascaria–or steakhouse–in the heart of downtown’s 4th Street Live is auspicious as Brazil expands its international profile with World Cup soccer and the 2016 Olympics. Taking over...

Game: Adam Burress and Chase Mucerino hunt it down, grind it up and feed...

Burress and Mucerino pair-bonded at Sullivan College ten years ago and worked their way together through kitchens including Blu, Jeff Ruby’s, and Seviche before opening Hammerheads, the popular gourmet-bar-food dive in Germantown. In February —...

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...

Q&A: Chef John Plymale of Porcini

Chef John Plymale has been with Porcini since before its 1992 opening. Twenty-plus years later, the restaurant seems like an extension of the chef himself. A thoughtful and affable guy, Plymale sat down for a...

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...

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,...

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...