PROFILES

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

$10 Challenge— Toonerville Deli

I had never eaten a Reuben before I visited Toonerville Deli. As a kid, this type of sandwich intimidated me. Maybe the flavors were too complex for my naïve palate. I wasn’t stuck on...

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.

PERSONALITY, STYLE AND CREATIVITY SHINE AT LE MOO

Louisville is quickly becoming famous as a world-class food city. Its evolution in this regard over the past 25 years has been remarkable. From a few solitary outposts, the area has developed an abundance...

Old Stone Inn: Standing the Test of Time

Bringing History to Life The 200-year-old Old Stone Inn lives again   By Jessica Mathis | Photos By Dan Dry   Winter 2018 Print Issue  The stone building in Simpsonville has seen pioneers, early attacks from Native Americans, stagecoaches,...

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...

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...

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...

Chef Q&A: Anthony Lamas

Anthony Lamas followed a girl to Kentucky from California in 1994. While that relationship didn’t last, Louisvillians have benefited from his marriage of Latin flavors and Southern ingredients ever since. After stints at several local dining...

Ale: There’s an app for that

Buckhead’s  tablets help make your beer choice better . Human nature often displays a yearning for simpler times — a slower pace of life, fewer worries, and a return to the good old days. Consider how...