Maysville is the birthplace of bourbon?
So says the New York Times.
The New York Times recently reviewed a restaurant named Maysville, which as you might assume, is a nod to...
A new restaurant to bloom in the dead garden of Azalea?
Finally! It looks like something will be done to the Bauer property known as Bauer’s 1870 Tavern, then La Paloma and finally, Azalea.
Insider Louisville...
6 Wines Under $12
It’s not easy choosing wines for holiday events because seemingly every menu is completely different—both at home and away.
As guests at others’ dinner tables,...
Coffee & Spirits
As summer approaches and with it the heat and humidity starts climbing, everyone looks for ways to stay cool and still enjoy the increased...
Q&A: Chef Matt Weber of Uptown Cafe
Matt Weber will be the first to tell you he’s not part of Louisville’s chef fraternity.
But he is part of a restaurant family of...
Chimichurri and Baked Cheese Grits Recipe
There’s not much good about a bad economy.
Many of us are paying now for pleasures we enjoyed months or even years ago, when...
Chimichurri and Baked Cheese Grits Recipe
There’s not much good about a bad economy.
Many of us are paying now for pleasures we enjoyed months or even years ago, when...
Clearwater Seafood
Outpost of the Atlantic Maritimes thrives in Louisville
In a nondescript business park in South Louisville, among loading docks and plain-faced offices, a Nova Scotia company...
From Good to Great — Anchorage Cafe spreads its creative wings
Something from here, and a bit from there, falls nicely into place at the Anchorage Café — an upscale (or is it traditional?) coffee...
Taco Punk on the hot seat, not where owner wants to be
Few people seek media attention less than Gabe Sowder, chef-owner of Taco Punk in NuLu.
He’s an ordinary guy consumed with making high-quality food from...