Our Summer 2018 issue of Food & Dining Magazine is now available on newsstands and online!
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Letter from Editor
My name is Jessica Lynn Mathis, and I’m your new editor-in-chief. Here’s what’s coming in the future for Food & Dining.
Comings & Goings
A summary of changes on the local restaurant scene — with openings. closings, moves and more.
Profile: ROC: Traditional Southern Italian With Flair
From Italy to New York to Louisville, this transplant brings Southern Italy cuisine and showmanship to this popular Highland spot.
Profile: Sarino: Carrying On Tradition
With family restaurants in Italy, Louisville (Vincenzo’s) and St. Louis, this third generation offers authentic Italian and Neapolitan pizza in Germantown.
Profile: bar Vetti: A Kentucky Take on Italian
Inspired by an ancient house in Pompeii, bar Vetti gives new life to the ground floor of the 800 Tower, fusing Kentucky sourced ingredients with Italian methods.
Hip Hops: Rise of the NE IPA
Roger Baylor recounts the history of New England IPAs and dishes with Mile Wide Brewing about their Nomah!
Easy Entertaining |Bourbon Country Cooking
The Laird’s celebrate the 10th anniversary of this column with recipes from their newest “Bourbon Country Cookbook” — a collaboration with Churchill Downs Executive Chef David Danielson
Cooking with Ron |When Summer Comes
Summer and picnics go together like Kentucky and Bourbon, but Ron takes you around the world with recipes for a globally inspired feast at the park
Our comprehensive listing of over 1,400 area restaurants complete with reviews.