The long-empty site of Ferd Grisanti’s is getting a new tenant this spring — Loui Loui’s Authentic Detroit-Style Pizza. If you’re wondering what that is, it’s a pan style pizza using a thick, but lights and airy dough to support sauce, cheese toppings a ......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.