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Rye Not? — The Other American Whiskey

Bourbon drinkers are aware that their favorite whiskey, while distilled from a fermented grain recipe that is mostly made up of corn, usually also contains a fairly large percentage of rye, as well as...

Restaurant Comings & Goings — Winter 2019

This is the 65th installment of our quarterly “Comings & Goings” restaurant update. And over the years, it’s become a very popular, must-read feature for anyone trying to keep up with Louisville’s ever-changing dining...

HOT OFF THE PRESSES — The Winter 2019 Issue is on the Racks!

Our Fall 2019 issue of Food & Dining Magazine is now available on newsstands and online! Get Your Subscription to our Award Winning Print Publication delivered to your door each issue. COMINGS & GOINGS | A summary...
Cricket

Stupid Food Trends (Humor)

This is the season when those lazy, hazy, crazy days of summer give way to the crisp, cool, clarity of fall. Swimsuits and summer romances are replaced by letter sweaters and “it’s complicated” updates...

Renaissance on Whiskey Row

How a once-rundown urban corridor has become a bourbon destination In the decades between the end of the Civil War and the beginning of Prohi-bition, Louisville’s Main Street was the epicenter of the American whiskey...

Easy Entertaining — Tailgating

For us, the arrival of Fall whets our appetite not only for food, but for fun, cocktails, and the high-spirited camaraderie and friendly rivalries that create lasting friendships and bring people together. Every tailgater has...

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,...

Profile — The Bourbons Bistro Legacy

Putting the Urban in Bourbon (Originally published in the Fall 2019 issue of Food & Dining)  “Irish Hill is the Louisville neighborhood you find when you’re lost.” It’s an old-time Louisville saying about a relatively small,...

Cooking with Ron — Fall Foods From the Tree (recipes)

Not so very long ago, fruits and vegetables appeared in markets seasonally - when the food was ripe and tastiest. Strawberries for a few weeks in spring. Sweet peaches and juicy tomatoes during the...

Profile — The Manhattan Project

All in the Family Father and son duo, Kevin and Erick Strnatka, operate The Manhattan Project with help from the rest of the family. (Originally published in the Fall 2019 issue of Food & Dining) When...