Our Winter 2018 issue of Food & Dining Magazine is now available on newsstands and online!

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A summary of changes in the local restaurant scene — with openings, closings, moves and more.

PROFILE | Old Stone Inn & Tavern
Chef David Danielson is taking the reins of this 200-year-old iconic Simpsonville landmark and blending two epic histories.


Discovering the negative impact food production has on the planet led Ostra Chef Adam Burress to open one of the most innovative restaurant concepts in the city.


CHEF Q&A | Harvest Restaurant: Jeff Dailey
Executive Chef Jeff Dailey talks with Michael Jones about working within farm-to-table boundaries and his early inspirations.


EASY ENTERTAINING | MasterChef Gerron Hurt
MasterChef Season 9 winner, and Louisville native, Gerron Hurt joined us for some Southern cookin’ fun, focusing on the foods he makes for his family during the holidays.

SPIRITS | Where’s Pappy?
Steve Akley found what he believes to be the holy grail of bourbon tours — the Pappy Van Winkle tour.

FROM THE EDITOR | Adventures in Fooding
Jessica shares adventures like lamb cooked over a fire, meeting a bourbon loving wrestler, cocktails from local jams, and the horrible mating sounds of elk.

COOKING WITH RON | The Meat of the CSA
Ron tries a new type of CSA — a monthly meat CSA, and he offers a few ideas on how to use all the bounty.

HUMOR | Meet the Gang
Restaurant kitchens have a recognizable and structured pecking order. Jay Forman explains in great and hilarious detail.

Our comprehensive listing of over 1,400 area restaurants, complete with reviews.