Barret Bar and Grill has come a long way with its food program So, perhaps it’s not surprising that the Courier Journal’s Marty Rosen gave them three stars. Click to read the review… The post Barret Bar and Grill gets 3 stars appeared first on Food & Dining Magazine. ......Read more
Previous articleChicago chef Bryce Caron at 610 Magnolia for guest stint
Next articleHere’s the Beef — Eat local (recipe included)
Steve Coomes is a restaurant veteran turned award-winning food, spirits and travel writer. In his 25-year career, he has edited and written for multiple national trade and consumer publications including Nation's Restaurant News and Southern Living. He is a feature writer for Edible Louisville & The Bluegrass, Whisky Magazine, and The Bourbon Review. The author of two books, "Country Ham: A Southern Tradition of Hogs, Salt & Smoke," and the "Home Distiller's Guide to Spirits," he also serves as a ghostwriter for multiple clients.