Pinning down the opening of a new restaurant is as difficult as catching minnows barehanded. Just ask any restaurant operator or reporter. But there’s lots of talk about new places opening up in Louisville, and we have them for you, albeit without official dates, just best guesses: According to operating ......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.