Our Summer 2019 issue of Food & Dining Magazine is now available on newsstands and online!
Sign up here for our free digital subscription and every new issue delivered to your inbox . You’ll also get special invitations to parties, tastings, and special events exclusive to our members.
COMINGS & GOINGS |
A summary of changes in the local restaurant scene — with openings, closings, moves and more.
PROFILE | Fernando Martinez
Fernando Martinez is one of the most prolific restaurateurs this city has ever known. With 15 restaurants to his credit, he and his team at Ole’ Restaurant Group are set to launch another volley.
PROFILE | Chad Coulter
Chad and Lauren Coulter’s LouVino has grown to five locations in three states, and they’ve opened the first of their newest concept, Biscuit Belly.
EASY ENTERTAINING | Toast to Toast
Tired of avocado toast? Tim and Lori Laird offer a variety of other creative toast treat recipes that are sure to please.
BOURBON | An Almost 300-Year-Old Legacy — Neeley Family Distillery
Maybe you’ve never heard of the Neeleys, but they’ve been making whiskey for 11 generations and legally for one. Steve Akley recounts their bloody family history.
HUMOR | Disruptive Restaurant Tech
Resident food humorist Jay Forman imagines a line of technology that might disrupt the food industry in the future.
COOKING WITH RON | A Vegan Paradise
Ron creates vegan dishes from the summer bounty of excellent fresh vegetables and fruit by local farmers.
HIP HOPS | Craft Beer All Grown Up
Craft Beer has gone from mom n’ pop shop to button-down boardroom, and Roger Baylor learns firsthand that the business of craft beer is business.
DINING GUIDE |
Our comprehensive listing of over 1,400 area restaurants, complete with reviews.