The past six months have seen lots of talk about a new pizzeria in Germantown, but last I spoke with one of the potential owners, she asked me to keep it on the down-low until things became more official. Well, that day has come with the notice of two METC ......Read more
SHARE
Previous articlePossible sale for Lynn’s, new Martinez restaurant a certainty, Chinese chow at former Kashmir
Next articleHow Hot a Food City is Louisville?
steve coomes
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.

RELATED ARTICLESMORE FROM AUTHOR