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...
Hot off the presses! Food & Dining is available in all formats — Print,...
Food & Dining is now available in all formats —
Print (Find a Copy)
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Easy Entertaining — Cheese & Wine
The great American food writer M.F.K. Fisher once said, “Wine and cheese are ageless companions, like aspirin and aches, or June and moon, or good people and noble ventures.”
This time of year, there are...
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...
Hot off the Presses! The New issue of Food & Dining is on the...
The New issue of Food & Dining is on the streets. The racks are being filled now, and distribution should be complete by the end of tomorrow.
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Hot off the presses: The new issue of Food & Dining Magazine has hit...
Our Summer 2016 issue of Food & Dining Magazine is now available on newsstand and online!
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In this issue:
Comings & Goings — A summary...
Comings & Goings – Fall 2015
This past spring and early summer have seen a flowering of restaurant ambitions here in the river city. In that time, sixteen new restaurants have opened their doors, and nine existing restaurants have...
The Bar Belle: “Two Decades & Too Many Memories”
https://issuu.com/foodanddiningmagazine/docs/summer_2023_vol._78_/26
If any of these names strike a chord...
Jim Porter's
Phoenix Hill Tavern
Jillian's
Coyote's
The Rudyard Kipling
...then you're advised to visit issuu and read Two Decades & Too Many Memories, by Sara Havens, a.k.a....
50 ISSUES of Comings & Goings
This is Food & Dining’s 50th issue, an occasion we saw fitting to review what has transpired in the dozen or so years this magazine has chronicled restaurants in Louisville and its immediate environs....
Why Bison?
From ancient forests and savannahs of Kentucky comes a native food that helps define our local cuisine as naturally delicious.
There was a blip on the culinary radar a decade or so ago, when chefs...
