Restaurant Profile — Israel’s Delicias de Mexico Gourmet
1515 E. Market St., New Albany, IN | 812.725.9139
Americans are accustomed to salesmanship, so a smidgen of skepticism would be understandable when one menu-gazes at a Mexican restaurant and confronts for the first time...
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,...
Cinco de Mayo 3: Chilakiles and the heritage of Oaxacan cuisine
Chilakiles Restaurant (5600 National Turnpike) has maintained a regular Facebook presence throughout the pandemic period, and is celebrating Cinco de Mayo today until 8:00 p.m. Last year Michael L. Jones profiled the South End...
Cinco de Mayo 2: The family recipes endure at Mi Casita
Our 2019 profile of Mi Casita Parrilla Mexicana focused on the eatery's perennially popular downtown location, which has temporarily suspended operations owing to the pandemic-enforced removal of its best customers: the local work force...
Restaurant Profile — Mi Casita
520 S. Fourth St., Louisville, KY | 502.315.0666
On a crisp autumn Thursday at lunchtime there was plenty of foot traffic on Fourth Street in Louisville, and more than a few downtowners were slipping into...
Hot off the presses: The Summer 2023 issue of Food & Dining Magazine has...
The Summer 2023 issue of Food & Dining Magazine — our 20th Anniversary issue — is now available in all the familiar places: Louisville area eateries and food shops, newsstands and online.
Subscribe to our...
Q&A: Troy Schuster of 211 Clover Lane
Trying to get a table at 211 Clover Lane without a reservation on a weekend will send you seeking sustenance elsewhere. Their regular customers might not know the chefs' names, but make no mistake,...
Q&A: Coby Ming of Harvest
As a female in a male-dominated field, Chef Coby Ming is used to being underestimated.
In fact, she welcomes it. In the variety of places she worked before becoming head chef at Harvest, she says,...
Profile — Pizza Lupo
Bitter in Balance
Max Balliet is not bitter.
(Originally published in the Fall 2019 issue of Food & Dining)
In fact, he carries himself with a cheerful, placid calm. In conversation he is thoughtful and precise,...
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 —...
