If you know the process of any new restaurant opening, you’re likely aware that physically opening the facility often happens faster than the civic approval process. Such is the case with Beer Engine, the microbrewery from Danville, Ky., that wants to open a second unit in Germantown in the old Zeppelin Café (1 ......Read more
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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, WhiskeyWash.com 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.