Our Fall 2018 issue of Food & Dining Magazine is now available on newsstands and online!
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COMINGS & GOINGS
A summary of changes in the local restaurant scene — with openings, closings, moves and more.
PROFILE | 80/20 @ Kaelin’s
The birthplace of the cheeseburger — and the first to sell Kentucky Fried Chicken — lives on in this modern take on a beloved Louisville institution.
PROFILE | Fat Lamb
Chef Dallas McGarity has hit his stride in this Highlands gem with his southern-rooted cooking and ever evolving menu.
URBAN BOURBON TRAIL | Lilly’s Bistro
Lilly’s was the first to offer “farm to table” style food in Louisville and weaves their own family bourbon history and culture into their menu and atmosphere.
KENTUCKY STATE PARKS CULINARY TRAIL
Get to know Kentucky’s historical palate and landscape with unique heritage meals at nine different state parks.
SPIRITS | Barrel Strength Bourbon
Grandson of Jim Beam, Booker Noe instructs Susan Reigler in the art of tasting barrel strength bourbon.
EASY ENTERTAINING | Taco Plus Tequila
Nothing says “party” like a taco bar, and we matched ours with a tasting of 100% Blue Agave Tequilas.
COOKING WITH RON | When You Pick a Pawpaw
This Kentucky-centric fruit is found in the woods, parks and many backyards — not to mention in the company of US presidents and in memorable songs.
Our comprehensive listing of over 1,400 area restaurants, complete