Before anyone goes there, know that no horses were harmed in the creation of this menu. Where do you think we are? Italy? Japan? The Bloodhorse dinnner is a rather clever celebration of one of Kentucky’s greatest living assets — big, beautiful, lovely and badass thoroughbreds — ......Read more
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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.

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