Chef Q&A: Chef Harold Baker at Gary’s on Spring
Michael L. Jones’s questions provoke revealing answers about Chef Harold Baker’s experience in the restaurant world and how he ended up as executive chef at Gary’s on Spring.
Wiltshire at the Speed — talents combine for artful eating
For three years a massive project has been going on at the Speed Art Museum, a transformation of the staid 1927 Neo-classical landmark into a new space that will be a center of education,...
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...
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...
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...
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...
Trail Blazer
By creating the Urban Bourbon Trail, the CVB's Stacey Yates helped put Bourbon tourism on the map.
These days, Louisville’s Urban Bourbon Trail, a network of 34 establishments that promote and celebrate Bourbon by offering...
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...
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...
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...
