Dragon King’s Daughter
Osaka meets Oaxaca:Â How a Japanese chef discovered Mexico in Kentucky.
The cuisine at Dragon King's Daughter flashes more passports than a Jason Bourne movie. Chef Toki Masabuchi’s dishes, based on Japanese classics, are prone to...
Let’s make Ca phe sua nong (Vietnamese coffee)
When I had taken my first sip, I knew that I had crossed the next threshold of caffeine Nirvana. The fusion of sweetness, creaminess and caffeine swirled in my mouth, awakening my senses to this...
Humor: Disruptive restaurant tech that I’d like to see
Ironically, the biggest disrupter of all for the food service industry has proven to be viral (quite literally) and not technological -- something our columnist could not have foreseen only a year ago when...
Sweet tea is the house wine of the South
It starts making its appearance as you cross that mythical, yet definitive boundary that is the acclaimed Gateway to the South — the Mason-Dixon line. It is found in the land where the term...
Here’s the Beef — Eat local (recipe included)
Though you can’t tell it by the Toyotas and the UPS trucks, perhaps, Kentucky is an agriculture state.
Though manufacturing, services, mining and other industries contribute their part, Kentucky ranks fifth in the country in the...
Pick 3 — Wild Rita’s Profile
When Todd Blue needed someone to re-invent the 445 E. Market St. space once occupied by terrific restaurants like Primo and Mozz, he contacted an expert.
J.D. Rothberg, who made his mark in Louisville creating...
HOT OFF THE PRESSES — The Winter 2018 Issue Is On The Racks!
Our Winter 2018 issue of Food & Dining Magazine is now available on newsstands and online!
Sign up here for our free digital subscription and every new issue delivered to your inbox . You'll also...
Read “20 Years of Restaurant Comings & Goings,” in our summer issue
https://issuu.com/foodanddiningmagazine/docs/summer_2023_vol._78_/8
Our Summer 2023 issue simply isn’t ordinary. It’s a Food & Dining recap of two decades covering the food and dining scene in metro Louisville, and a key contributor to this coverage was the...
Comings & Goings — Fall 2018
The numbers that inform this issue’s survey of the changes in the Louisville metro area’s dining choices are just short of startling. We will be discussing here — and adding to the listings at...
Humor — Our First Mardi Gras
Earlier this year my wife and I decided that, since we didn't already have enough problems, we should open yet another bakery. But, unlike our other locations, this one would have a secret ingredient...
