PROFILES

Profiles of Restaurants, Chefs, Restauranteurs, Food Growers, Food Purveyors and more.

The Rise of West Louisville Dining

There is something happening in West Louisville that should interest foodies all over the city. In this issue of Food & Dining we list 21 sit-down restaurants west of Ninth Street, by far the...

Profile: Seafood Lady

Nichelle Thurston never set out to become the Seafood Lady. In fact, she was close to graduating from Ivy Tech with a nursing degree when it all started. In 2015, Thurston prepared a seafood...

HopCat is the Craft Beer Lover’s Meow

HopCat is a beer bar like the Rolling Stones are a rock band and LeBron James is a basketball player. Simple descriptions don’t always tell the whole story. In fact, HopCat is a craft beer...

Profile: The Hub — Doing a lot of good things well in one place

Louisville is a city of neighborhoods with distinct characters and residential charm. And many, like Clifton, Butchertown, Germantown and Portland, are experiencing renaissances as a younger generation chooses walkable urban neighborhoods with restaurants, services...

Profile: Pho Ba Luu

Saigon Memories Pho Ba Luu owners Jessica Mach and Stewart Davis bring Saigon street food to NuLu with a little touch of motherly love Saigon and Louisville are 9,000 miles apart, but Jessica Mach has found...

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...

Along the Urban Bourbon Trail— Proof on Main

Since it first opened in 2006, the 21C Museum Hotel Louisville has twice been named the Top Hotel in the U.S. by the readers of Conde Nast Traveler magazine. That is because it is...

River House Restaurant and Raw Bar — A dream deferred

We live in a microwave world where most people expect to get what they want immediately. But Chef John Varanese is proof that a little delayed gratification can be just as sweet. Varanese fell...

Chef Q&A: Chef Harold Baker at Gary’s on Spring

Michael L. Jones’s questions provoke revealing answers about Chef Harold Baker’s experience in the restaurant world and how he ended up as executive chef at Gary’s on Spring.

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,...