Anyone who’s enjoyed a meal at the Mayan Café knows it’s outstanding. But often what puts the “located in NuLu long before it was NuLu” restaurant in a league of its own is its vegetable dishes. Perhaps that’s a product of chef and co-owner Bruce Ucan’s upbringing in ......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, 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.