Bistro 1860: Old Friends Partner to Create a New Fine Dining Experience

Where Brownsboro Road ends its downhill run at Beargrass Creek sits a two-story farmhouse built 153 years ago when the surrounding area was bucolic farmland rather than today’s odd blend of residential and industrial. Now...

Relish: Susan Seiller embraces high-flavor, healthful food in an underserved location.

After selling Jack Fry’s in 2008 following a wildly successful two-decade run, Susan Seiller, 58, took a break to travel, hike, and take up the African djembe drum. Far from retirement, those years were a...

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 —...

From Good to Great — Anchorage Cafe spreads its creative wings

Something from here, and a bit from there, falls nicely into place at the Anchorage Café — an upscale (or is it traditional?) coffee shop in the heart of “downtown” Anchorage. A creation of Bruce...

John Varanese’s Big Night in the Big Apple at the Beard House

A lot is made of a chef’s journey to cook at the James Beard House in Manhattan — and for good reason. It’s the showplace for America’s culinary talent. But any visitor to the kitchen...

Guaca Mole “en Fuego”

For those of you who chose French over Spanish in high school, The translated title of this terrific story is Guaca Mole on Fire. (So there you have it … all the Spanish we know...

365 Days of Chocolate

The little girl who learned to cook in her grandmother's New Mexican kitchen has grown up to bring a sophisticated option to the candy connoisseurs of Louisville Metro. A few years ago, 29 year-old Erika Chavez-Graziano...

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