PROFILES

Joy Luck is a promising new venture at 1285 Bardstown Rd. (taking over the space vacated by Kashmir’s move), that exudes spirit and the vitality of a cross-generational collaboration. Alvin Lee wanted his parents...

The opening of Brazeiros, a traditional Brazilian churrascaria–or steakhouse–in the heart of downtown’s 4th Street Live is auspicious as Brazil expands its international profile with World Cup soccer and the 2016 Olympics. Taking over...

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...

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...

One of the more recent dedicated sushi bars making a name for itself is Arata Sushi on Louisville’s East side in Prospect. Opened in 2011 by Paras and Detak Tiwari, experienced investors with a...

https://issuu.com/foodanddiningmagazine/docs/vol_81_-_spring_2024/36 The current print edition of F&D features Cary Stemle's profile of Gustavo Reyes and his eponymous Mexican restaurant, with photos by Dan Dry. Reyes's story reads like a rags-to-riches tale, and you can peruse it...

Nick Sullivan is the Executive Chef at 610 Magnolia, where he runs day-to-day operations for celebrity chef Edward Lee, a former Top Chef contestant. Sullivan’s cooking, which combines Southern food with ingredients and techniques from...

In doing research for this review (and by “research,” I mean eating out a lot), I noticed four types of people who spend their afternoons at the Bristol Bar & Grille — ladies who lunch,...

Tucked away at the foot of Clark Memorial Bridge on the north bank of the Ohio River, Kobe Japanese Steakhouse was a pioneer in introducing Japanese dining to Southern Indiana 14 years ago. It...

Trying to get a table at 211 Clover Lane without a reservation on a weekend will send you seeking sustenance elsewhere. Their regular customers might not know the chefs' names, but make no mistake,...