Mixing it Up at Copper & Kings with Brandon O’Daniel; Pam Stallings Makes a...

The city’s best restaurant and bar podcast welcomes spring with some exciting news at several local hotspots. Let’s start with Steve’s visit to Fork...

Appetizers for the Week: Open Signs Popping Up

Yes, The Taj is open. The long-awaited NuLu bar opened for business Friday with a limited selection of drinking choices and by Saturday had...

“Bourbon District” Will Guide Walkers on Downtown Bourbon Tour

And for Louisville's next attempt at capitalizing on bourbon tourism, Metro Government brings you a bourbon walk. At a press conference this week, the city announced...

Thanks, Y’all, with Scene’s Scott Darnell and the Gang from Gerstle’s

We’re showing a gratitude Thanksgiving week with a great show that we lovingly call “the finest restaurant and spirits podcast ever created for Louisville...

Collaborative Kitchen Concept MESA Coming to New Albany in June

Bobby Bass says that in his new MESA collaborative kitchen in New Albany, he's trying to eliminate the gap between the kitchen and the...

Rosenberg leaves troubled Fontleroy’s to help at Citizen 7

Allan Rosenberg, chef, partner and creator of Fontleroy’s in the Highlands is no longer working at the midscale Southern food restaurant. According to Rosenberg, he...

Drunk driver’s bad choice leaves Celeste Downey injured, out of work 4-6 months

“I’ve always been—and I kind of hate to say it, a mother figure with my friends—but people perceive me that way at work, so...

Almost the Weekend Edition – Hop to It in Louisville

If you're going to open a restaurant with the intention of keeping 132 beers on tap, this is the kind of room you've got...

Reed Johnson’s Big Hog Story; Bravo for Annie Pettry

Once again, the Louisville restaurant and bar scene provides us with a heaping helping of news to share as we gear up for Santa’s...

Nick Sullivan joining Geoffrey Heyde in kitchen at Fork & Barrel

This will make for a lot of culinary talent in the same room. Nick Sullivan, who recently left his post as chef de cuisine at...

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