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FEATURE STORIES

The best each print issue has to offer. These are the stories each issue is built around.

Lotsa Pasta — Finding new ways to keep the customers coming in

A closer look at Lotsa Pasta, a Louisville deli.

Ward 426

On April Fool’s Day 2014, Chefs Dean Corbett and Shawn Ward and their partners took over the kitchen of The Brewery. To long-time followers of the two high profile chefs, it might have seemed like...

From Good to Great — Anchorage Cafe spreads its creative wings

Something from here, and a bit from there, falls nicely into place at the Anchorage Café — an upscale (or is it traditional?) coffee shop in the heart of “downtown” Anchorage. A creation of Bruce...

Easy Entertaining — Celebration Dishes

Originally published in the Winter 2015 issue of Food & Dining Magazine. The holidays call for celebratory dishes, special occasion favorite foods which evoke wonderful sights and aromas when getting together with family and friends. Everyone has...

Clearwater Seafood

Outpost of the Atlantic Maritimes thrives in Louisville In a nondescript business park in South Louisville, among loading docks and plain-faced offices, a Nova Scotia company is busy handling a treasure among ocean seafood — live,...

Carlton, Food & Dining writer, nabs 1st place in travel writers contest

Yep, we’re proud: One of our own feature writers, Carla Carlton, grabbed a first place honor in the Midwest Travel Writers Association’s 2013 Mark Twain Awards. Her feature, “NuLu Redux,” featured in our winter 2012...

Louis Le Français: A Timeless Take on French Cuisine

Some 4,285 miles east of New Albany, Indiana, lies the French village of Miradoux, where chef Louis Retailleau was born. Set in the agriculturally abundant Gascony region, Miradoux’s landscape is reminiscent of Kentucky or Southern...

Pick 3 — Buck’s Restaurant Profile

By the entrance to Buck’s, the elegant restaurant on the ground floor of the quietly chic Mayflower Apartments building in Old Louisville, there is a curious plaque, listing all the different restaurants that have...

Profile: Brooklyn and the Butcher

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...

Wiltshire at the Speed — talents combine for artful eating

For three years a massive project has been going on at the Speed Art Museum, a transformation of the staid 1927 Neo-classical landmark into a new space that will be a center of education,...