Humor — Honey Do
When my wife first got invited up to Providence by the National Honey Board to attend a Honey Summit as an all-expense paid guest chef, I thought it was some kind of trick. Nobody...
Comings & Goings – Fall 2014
A recent vacation road trip to the East Cost and back unreeled one green vista after another — the Bluegrass, West Virginia’s forested mountains, the rolling lush fields and tree-covered hills of the Southern...
Hot off the presses
The new issue of Food & Dining Magazine is on the street.
The racks are being filled now, and distribution should be complete by the end of the day. Click "Find A Copy" to find...
Cooking With Ron: Bountiful Berries
To show you how old I am, I remember when fresh berries were markers of the seasons. Strawberries appeared only at the height of spring, in late May or early June, and heralded the...
Profile: Exchange Pub + Kitchen
With the Exchange Pub + Kitchen, Ian Hall has taken a historic New Albany building and transformed it into a stylish restaurant that would fit right into SoHo. With the Exchange as an anchor,...
Brasserie Provence – Traditional southern French brasserie
When he was just a 16-year-old serving tourists on the beach in his home city of Cannes, Guy Genoud knew that one day, he would open his own restaurant.
He could envision every detail: It...
$10 Challenge: Check’s Cafe
The gentrification of Germantown is on display across the two and four-tops of Check’s Café.
Thirtysomethings new to Germantown sit elbow to elbow with boomers who may have been visiting Check’s for decades. But the...
Tequila: Brothers in the Barrel
The bourbon craze deserves some credit for tequila’s soaring popularity.
Most Baby Boomers recall bourbon as “the drunk’s drink” in the 1970s. Back then, gin was coming in, vodka was rockin’ and rum was running....
A profile of Fernando Martinez — whose The Place Downstairs opens this week
Fernando Martinez has the golden touch with restaurants. Here’s why 2014 will be his biggest year yet.
It’s December 2013, and Fernando Martinez is weeks away from opening two new restaurants: a taqueria in the...
Pick 3 — Bistro 301 Profile
Matt Mershon was an experienced restaurant manager when he was asked to become managing partner at Deke’s Marketplace Grill in 2001.
A veteran of full-service standards such as the Bristol Bar & Grille and Jack...
