PROFILES

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

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...

Crescent Hill Craft House

It remains a golden age for craft beer in America, but while artisanal brewing continues to grow and prosper on Kentucky soil, another satisfying libation retains the bulk of bragging rights in the Commonwealth. It’s...

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...

The Rise of West Louisville Dining

There is something happening in West Louisville that should interest foodies all over the city. In this issue of Food & Dining we list 21 sit-down restaurants west of Ninth Street, by far the...

Brasserie Provence – Traditional southern French brasserie

When he was just a 16-year-old serving tourists on the beach in his home city of Cannes, Guy Genoud knew that one day, he would open his own restaurant. He could envision every detail: It...

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...

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...

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...

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...

Pick 3 — Wild Rita’s Profile

When Todd Blue needed someone to re-invent the 445 E. Market St. space once occupied by terrific restaurants like Primo and Mozz, he contacted an expert. J.D. Rothberg, who made his mark in Louisville creating...