Chef Q&A — Logan Sandoval
Logan Sandoval doesn’t look like your average chef. For one thing, he looks more like he should be running a Gold’s Gym than a kitchen. Sandoval began lifting weights in high school in Los...
Profile — Fernando Martinez of El Taco Luchador and Olé Restaurant Group
Building an Empire
Fernando Martinez has built a culinary empire in Louisville with staples like Havana Rumba, Mussel & Burger Bar and El Taco Luchador. Now he wants to expand beyond the city limits.
(Originally published...
Pat’s Steak House — F&D’s restaurant profile
Pat's Steak House | 2437 Brownsboro Rd. | 502.893.2062
(This story originally appeared in the Spring 2023 print issue.)
A Family Affair Since 1958
The distinctive Z-shaped sign shines shamrock green as motorists whoosh by on lower Brownsboro Road...
Matt Winn’s Steakhouse is featured in the current edition of F&D
The Red Eye S'more served at Matt Winn's Steakhouse was the subject of Dan Dry's practiced eye for the cover photo of Food & Dining Magazine, Vol. 68 (Sept, Oct and Nov 2020). The...
Afternoon Archive: For starters, earthy salbutes are addictive
Stuffed or topped? No matter, because salbutes are delicious. As of June 22, the Mayan Cafe has reopened for dining inside; read the restaurant's moving letter to Louisville at the web site. The Mayan...
Letter from the Editor: Our adaptive carry-out and cooking routines feel both new and...
Letter from the Editor, by Marty Rosen
We cook up a kettle of dried beans nearly every week. Sometimes we use local farm market beans. Often we splurge on shipments of heirloom varieties from Rancho...
Welcome to Comings & Goings, a weekly snapshot of the food and dining scene
Our old friend Ron Mikulak has returned to the F&D news desk, and most Tuesdays he'll be making the rounds to document eatery openings, closings and various other items - Editor.
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Food & Dining Magazine...
Ballotin Chocolate Whiskey
People who know me won’t be surprised by the analogy that came to mind as I sat down to sample Ballotin Chocolate Whiskey, a new product from a veteran of the local distilling industry. What jumped into my head was the rabbit-duck illusion, an ambiguous 19th-century German drawing depicting a rabbit that, if you look again, looks like a duck, or a duck, if you blink, that resembles a rabbit. Which creature is it? Read more...
MasterChef Winner Gerron Hurt Shares His Favorite Holiday Recipes
While we love entertaining and food prepping for our parties ourselves, we never turn down the chance to have chefs join us.
Easy Entertaining By Tim & Lori Laird | Photos by Dan Dry Winter 2018...
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...
