All posts by Jessica Mathis

80/20 at Kaelin’s Grand Opening June 7

It’s been two years in the making, and 80/20 at Kaelin’s is ready to open its doors with a big bash during their grand opening June 7 from 5 p.m. to 10 p.m. at 1801 Newburg Rd. at the corner of Speed Ave. Locals will recognize the familiar sign that says “If you can’t stop, please wave” and the large original Kaelin’s neon sign now restored and hanging from a post out front.

Seating is limited. Considering the number of locals who have been anxiously waiting this opening (including us), it would be wise to make your reservation by clicking here.    The new menu includes food items like burgers, barbecue, fried chicken and more plus cocktails and ice cream made in house.

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2nd Annual Crawfish boil at Lou Lou Food + Drink Saturday

Lou Lou Food + Drink brings back the 2nd Annual Crawfish Boil this Saturday, June 2 from 1 to 8 p.m. , promising to be bigger and better than last year.

This event is for the whole family and features cold beer, live music, and activities for kids in addition to the roll out of new menu dishes. (Reservations for evening recommended.) Read more to see details.

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Heine Bros. Closing Carmichael’s Location, Opening at Mid City Mall

It’s been just five months since we reported Dunkin’ Donuts closing their Mid City Mall location followed by the report a month later that  Heine Brothers would be taking the location. Now, locally owned chain Heine Brothers’ Coffee is ready to relocate its cafe at the corner of Bardstown Rd. and Longest Ave. to a larger building in front of Mid-City Mall at 1250 Bardstown Rd.  Heine Brothers’ expects to close the old location on Thursday, May 31, at 11:00 AM. Pending a few final inspections, the new location will open for regular business hours on Friday, June 1 at 6:00 a.m.

  Continue reading Heine Bros. Closing Carmichael’s Location, Opening at Mid City Mall

Exclusive: Owners of Lou Lou Food + Drink Buy Equus / Jack’s Lounge: Changes Coming

Jared Matthews is owner operator at Lou Lou Food + Drink (108 Sears Ave) and runs both Diamond Pub & Billiards locations (3814 Frankfort Ave, 630 Barret Ave) , but now he is adding another restaurant and bar to his plate. Matthews, who purchased Lou Lou Food + Drink 18 months ago with his financial partner Thomas Barnes, has purchased (with Barnes) Equus Restaurant and Jack’s Lounge (122 Sears Ave) from Chef Dean Corbett. Equus has been in the Saint Matthews neighborhood for over 30 years. A celebration will be June 30, where people can check out the new menu and new look. (The restaurant will not close and will maintain business as usual through the process.)

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The Old Stone Inn Closed in Shelbyville Saturday

The building housing the Old Stone Inn has been in Shelbyville, Kentucky since the 1800’s. Some say 1790, but the local historian reportedly informed a restaurateur there that claiming that on the menus was incorrect. The building has been home to the Old Stone Inn under various management since the 1920’s. The most recent incarnation, The Eleanor Hamilton Old Stone Inn, closed Saturday.

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Mayor Fischer and Chefs Honor Vincenzo and Agostino Gabriele

The Sullivan University Scholarship Dinner honored Vincenzo and Agostino Gabriele, owners of Vincenzo’s, 150 S Fifth St., last night to recognize that Vincenzo’s has launched the careers of many in the culinary or food service industry and shaped Louisville food culture over the last 33 years. The dinner was presented by Sullivan University, The Italian Cultural Institute and the Italian American  Association of Louisville. The tickets were $125 and supported scholarships that will send two students announced at the dinner, Jessica Marcano and Sydnie Alexander,  to an intensive program at the Bivero Pizza Academy in Florence, Italy.

Bernardo J. Carducci,  president of the Italian-American Association of Louisville, brought his joyful and good nature to hosting the event, introducing other speakers throughout the evening.  Mayor Greg Fischer took a break fromthe primaries to give the brothers an official proclamation from the city, declaring that Vincenzo’s is one of the reasons Louisville is now a food destination and hitting so many “top ten” travel lists.

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RYE bringing Kentucky Flowers to Flower Dinner

RYE on Market is bringing the bounty of Kentucky local farms into the city with a four-course flower dinner on Thursday, May 24 at 7 p.m. Tickets are $75 per person.

RYE’s Executive Chef Zach Chancey designed the dinner menu that will be paired with Beverage Director Kelsey Hofmann’s cocktails. Guests can expect a line up of Black Rooster Farm fruits and florals that complement various proteins. 

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Put on Your Denim & Diamonds for Good Eats to Support Parkinson’s Center

Don your country-chic duds and jeans and support the Parkinson Support Center at the 11th Annual Denim & Diamond’s Gala Celebration on Friday, June 1 from 6 to 11 p.m. at the Historic Locust Grove, 561 Blankenbaker Lane. Individual tickets to Denim & Diamonds Gala are $200 and a table of 10 may be purchased for $2,000. Last year, they raised $155,000 and they are shooting for $200,000 in 2018. Click here to buy tickets online.

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Drink To Win at This Fun French Mystery Wine Dinner Game

Challenge your wine knowledge at Brasserie Provence, 150 N Hurstbourne Lane, on Wednesday, May 23rd at 6:30 p.m. at a mystery wine dinner. The game spans four French regions and four new world wine countries selected by advanced level sommelier Julie Defriend from Vintner Select. The blind tasting is paired with Chef Patrick’s international menu. If you can Identify the regions, countries & cépages of all eight wines, you’ll  win a special bottle of wine. The dinner is $75 per person plus tax and gratuity. Reservations are required and can be made by calling 502-883-3153. Continue reading Drink To Win at This Fun French Mystery Wine Dinner Game

(Humor) The Clueless Ginger:  Water and Eggs? Wizardry!

Welcome to my very first ever confession of cluelessness. I’ve never had a reason to poach an egg, and so I never even took the time to learn. “Poaching an egg” is one of those things I’ve had swirl around me here or there, always skirting the edge of my consciousness or atop toast,  but I never knew what the technique was.

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