The Spring 2025 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.
FEATURES
PROFILE | Perso: “Cook what you feel,” says multi-faceted Chef Emil David of Perso — and diners who’ve followed his work are eating it up.
PROFILE | Lou Lou Restaurant Group: Three restaurants, similar names — offering many of the same signature flavors, yet each with a distinct dining experience.
OFF THE EATEN PATH | Town — A Neighborhood Pub: In historic downtown Jeffersonville, Town (formerly an outlet of Come Back Inn) has been delighting diners with its welcoming neighborhood feel for 24 years.
COLUMNS
STARTERS
COMINGS & GOINGS: A summary of changes in the local restaurant scene — with openings, closings, changes and more.
LIQUIDS
BAR BELLE | Same as it ever was? Not really: Letting bygones be bygones? Not a chance. The Bar Belle remembers everything.
HIP HOPS | Craft beer arrives at a crossroads: Once a novelty, then a curiosity, craft beer is now ascendant. But what comes next? Roger Baylor peers into the glass.
BOURBON | Bourbon bucket list: Want a peak Bourbon experience? Sara Havens has the lowdown on barrel picks at Angel’s Envy.
COCKTAIL CONTESSA | Bourbon Plus 3 (Easy Bourbon Drinks): “Keep it simple,” says the Contessa. These easy bourbon cocktails are perfect for Spring, bringing fresh flavors and a little sunshine to your glass. Cheers!
FOOD
LELIA’S KITCHEN | Eggs, like you have never had before: With egg prices on the rise, we’re making the most of every shell — serving them up in creative ways you might not have tried yet.
RESTAURANT GUIDE
DINING GUIDE: Our comprehensive list of over 1,600 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. Now new and improved!
Thanks to all of our readers, wherever you are. We’re 22 years young in 2025, and looking forward to more great meals and drinks.
