A few weeks into his new position as executive chef of The Brown Hotel, 43-year-old Josh Bettis says he’s keeping life simple: working and going home. He’s eager to get out and dine at Louisville’s numerous restaurants, but for the foreseeable future, the only food he’s ......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.