The Fall 2023 issue of Food & Dining Magazine is now available in all the familiar places: Louisville area eateries and food shops, newsstands and online.
Subscribe to our award-winning print publication and have it delivered to your door each issue.
RESTAURANT GUIDE
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.
PROFILES
PROFILE – Decade: When the distinguished NuLu restaurant Decca shut down last year, three veteran Deccans with a shared passion for excellence set out to keep the vibe alive just a few blocks away in Butchertown.
PROFILE – North of Bourbon: The culinary and cultural links between Louisville and New Orleans date back to the early history of the U.S. This ambitious, imaginative restaurant delves deep into that legacy through an impressive blend of atmosphere, beverages, and cuisine.
COLUMNS
COMINGS & GOINGS: A summary of changes in the local restaurant scene — with openings, closings, changes and more.
THE LOCAL: In a rare instance of editorial agreement, the entire F&D staff are in agreement that when it comes to fried chicken there is a new Best-In-Town.
OFF THE EATEN PATH – Island Breeze: Kevin Gibson is always on the hunt for out-of-the-way restaurants. In his inaugural “Off the Eaten Path” column, he introduces us to a Jamaican eatery in Clifton.
BAR BELLE – I’m still standing: Our Bar Belle highlights the classic joints that have endured throughout time.
LELIA’S KITCHEN – Hot and smoky chipotle peppers: Our in-house chef Lelia offers up a trio of clever chipotle pepper recipes — vegetarian sweet potato soup as well as chicken and pork options.
COCKTAIL CONTESSA – Batched cocktails: Mix less and mingle more with these batched cocktail recipes.
EASY ENTERTAINING – Holiday turkey recipes: Turkey is a holiday staple, but as tastes and dining practices change, home cooks are looking for new approaches. We invited three great local chefs to come up with ideas — and boy, did they!
