Monk’s Road Boiler House, profiled in the current issue of F & D
https://issuu.com/foodanddiningmagazine/docs/vol_84_win_2024_/18
The 42-ounce prime tomahawk from Monk's Road Boiler House is featured on the cover of Food & Dining Magazine's current print edition (photo by the inimitable Dan Dry).
The new chophouse and tasting venue, an...
Hot off the presses: The Winter 2024 issue of Food & Dining Magazine hits...
The Winter 2024 issue of Food & Dining Magazine is now available in all the familiar places: Louisville area eateries and food shops, newsstands and online.
https://issuu.com/foodanddiningmagazine/docs/vol_84_win_2024_
Subscribe to our award-winning print publication and have it...
Black Friday Hip Hops: “Bourbon-barrel-aged Imperial Stouts” (2016)
Why today? IYKYK, but otherwise, you'll have to read through to the end. This print edition column (Fall 2016; Vol. 53)Â first appeared online in September, 2016. The cover photo credit belongs to Ten20 Craft...
Dusty bottles are a feature of Neat Bourbon Bar & Bottle Shop
https://issuu.com/foodanddiningmagazine/docs/_vol_83_fall_2024/30
In the current Fall edition of Food & Dining Magazine, Sara Havens profiles Neat Bourbon Bar & Bottle Shop (1139 Bardstown Rd. in the Highlands), with photos by Dan Dry.
When Owen Powell and Danie...
F&D’s House of Marigold print profile: “Flower the People (with Love)”
https://issuu.com/foodanddiningmagazine/docs/_vol_83_fall_2024/38
In the current edition of Food & Dining Magazine, Cary Stemle profiles The House of Marigold (10310 Shelbyville Rd. in Middletown), with photos by Dan Dry.
A group of young women have just finished their...
The Bar Belle: The Back Door…no more
https://issuu.com/foodanddiningmagazine/docs/_vol_83_fall_2024/14
In the current edition of Food & Dining Magazine, Sara "The Bar Belle" Havens eulogizes the dear departed Back Door.
"Nothing will ever compare to the beloved Back Door, which was one of Louisville’s most...
Easy Entertaining: “Bring It to the Party!”
https://issuu.com/foodanddiningmagazine/docs/_vol_83_fall_2024/22
You’ve been invited to a potluck party.
What dish should you bring?
Here are a few go-to items that are easy to make, serve and transport, and will fit almost any occasion.
EASY ENTERTAINING | Bring It...
F & D feature: Chef David Danielson’s äta represents a lifetime of culinary lessons
https://issuu.com/foodanddiningmagazine/docs/_vol_83_fall_2024/24
Chef David Danielson’s objective at äta (4864 Brownsboro Rd.) is to create and nurture an all-points dining experience, with the name serving as an invitation to relax and become immersed.
He also wants äta to...
Off the Eaten Path: Crave Cafe, moving on up (to Crescent Hill)
https://issuu.com/foodanddiningmagazine/docs/_vol_83_fall_2024/16
"We're a heart and soul place," Crave Cafe and Catering's owner Shannon McDonald-Foster told our writer Tracy Shackelford. After 17 years in the same space, 2024 brought a big change for Crave, but the...
The Cocktail Contessa: Sangria recipes to keep the cheers rolling
https://issuu.com/foodanddiningmagazine/docs/_vol_83_fall_2024/20
We'll touch the 90s again this weekend, hence the relevance of this prescient observation by Heather Wibbels in Food & Dining's current Fall 2024 print edition.
Summer’s heat lasts long throughout the season in Louisville,...
