PROFILES

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...

From Bartender to Restaurateur  Entrepreneur Jared Matthews has become St. Matthews’ most prominent restaurant owner.  (Originally published in the Summer 2019 issue of Food & Dining) Everywhere he’s worked, Jared Matthews has risen into management by caring...

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...

We live in a microwave world where most people expect to get what they want immediately. But Chef John Varanese is proof that a little delayed gratification can be just as sweet. Varanese fell...

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...

It would be difficult to overstate the impact that Israel Landin's food has made on residents of New Albany, as well as diners throughout our region. Chef Landin first taught a generation of satisfied...

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...

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...

https://issuu.com/foodanddiningmagazine/docs/f_d_fall_2023/30 As a prelude to my profile of North of Bourbon in the current print edition of F&D, note that the restaurant's ownership group has a new project slated to debut in the 4th quarter...

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...