Spend a week—any of the 52—with us and you’ll figure out quickly why we like covering this crazy, tasty and exciting Louisville restaurant scene. Between new openings, chef shuffles, occasional scuffles and an overabundance of dishes with truffles, we never get tired of looking into, reporting on and e ......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.