The Fall 2022 issue of Food & Dining Magazine is now available in all the familiar places: Louisville area eateries and food shops, newsstands and online.
COMINGS & GOINGS: A summary of changes in the local restaurant scene — with openings, closings, changes and more.
DINING GUIDE: Our comprehensive list of Louisville eateries is a unique and essential tool for area diners.
MAPS (Restaurant Locator): Location is everything for diners and for restaurateurs — and our one-of-a-kind maps cover the entire Metro region.
FEATURE – A Guide to Louisville Craft Breweries: In his own right, Roger Baylor is an instrumental figure in the history of beer and brewing in Louisville. Here he offers a definitive up-to-date account of the history and the current status of affairs that you’ll want to hold onto for future reference.
PROFILE – Hauck’s Corner: Historic Hauck’s turns a new corner in one of the city’s most exciting resurgent neighborhoods, Kevin Gibson reports.
THE LOCAL: Hauck’s isn’t the only thing happening in the Three Triangles area that encompasses Germantown, Schnitzelburg, and the heart of the city, writes Marty Rosen.
SPIRITS – Whiskey Row distilleries: Our expert spirit guide Susan Reigler gives you the lowdown on Louisville’s downtown — where distilling is very much alive.
COCKTAIL CONTESSA – Fall in love with cocktails: Speaking of bourbon — one of the themes of this issue — here are some scrumptious seasonal bourbon cocktails from Heather Wibbels.
COOKING WITH RON – Stews for the season: This is the season for comfort foods. And really, is there any food more comforting than stew? Our resident chef Ron Mikulak offers up some intriguing choices.
EASY ENTERTAINING – Bourbon and apples: Did we mention that we’re highlighting bourbon’s fall appeal? Well, Tim and Lori Laird are — and it turns out bourbon goes well with autumn’s apple crop.