Louisville is a city of neighborhoods with distinct characters and residential charm. And many, like Clifton, Butchertown, Germantown and Portland, are experiencing renaissances as a younger generation chooses walkable urban neighborhoods with restaurants, services and retail outlets over commuting to outlying suburbs.
Pho Ba Luu owners Jessica Mach and Stewart Davis bring Saigon street food to NuLu with a little touch of motherly love
Saigon and Louisville are 9,000 miles apart, but Jessica Mach has found a way to merge the two cities. In July, she and partner Stewart Davis opened Pho Ba Luu at 1019 E. Main St., on the edge of the Nulu and Butchertown neighborhoods. Pho Ba Luu’s menu is built around banh mi sandwiches and pho, a combination of broth, rice noodles (“bánh phï”), herbs and meat. Mach refers to this as “Vietnamese comfort food,” and being around it every day makes her feel Louisville is a little closer to her homeland. Continue reading Profile: Pho Ba Luu→
All the ingredients for a special dining experience have come together at one of New Albany’s newest restaurants — experience, vision, an inspirational setting, and a commitment to excellent service.
Brooklyn and the Butcher, which opened in February, is the latest venture for Ian Hall, who established his reputation with The Exchange Pub & Kitchen, considered by many among the best dining spots on either side of the Ohio River. Continue reading Profile: Brooklyn and the Butcher→
Master distillers’ decades-long experience lays foundation for Bourbon industry’s future.
Making good Bourbon takes a long time. So does making a master distiller. These artisans of alcohol must learn every aspect of the Bourbon business, and once they rise to the top, they tend to stay there — often for decades. Continue reading Bourbon in Transition→
We live in a microwave world where most people expect to get what they want immediately. But Chef John Varanese is proof that a little delayed gratification can be just as sweet. Varanese fell in love 15 years ago, not with a person but with a location. It took 15 years for him to get what he wanted, but in March the River House Restaurant and Raw Bar opened on the very spot that Varanese had coveted. That story, from love at first sight to grand opening, had enough twists and turns to fill a romance novel.Continue reading River House Restaurant and Raw Bar — A dream deferred→
Chef Harold Baker has worked in top-notch kitchens since he was a 16-year-old dishwasher at the International Market Square in Minneapolis. The Louisville native’s past employers include the Piedmont Driving Club in Atlanta, Chateau Elan Winery and Resort in Braselton, Georgia, and, locally, the Galt House and the Westport General Store. Five years ago, the 50-year-old chef opened Gary’s on Spring, 204 S. Spring Street with his childhood friend Guy Sutcliffe. At Gary’s, Baker is still very much a hands-on chef. “I am in the kitchen every day the restaurant is open,” he said. “The sauté line is set up so that 70 percent of the dishes flow through me. I set the speed and rhythm of the line. It’s hardcore, but that’s the only way I know how to work.” Continue reading Chef Q&A: Chef Harold Baker at Gary’s on Spring→
For three years a massive project has been going on at the Speed Art Museum, a transformation of the staid 1927 Neo-classical landmark into a new space that will be a center of education, exploration and appreciation of creativity in all its forms. Along with a modern addition that invites the community in, it is also an institution alive with ideas of reaching out.
Adam Burress and Chase Mucerino have literally grown up together in the Louisville restaurant scene. The two chefs met in the culinary program at Sullivan University. Chef Jayson Llewellyn tapped them to work with him at both BLU Italian Grille in the Louisville Marriott Downtown and Jeff Ruby’s Louisville. Burress and Mucerino then ran the kitchen for Chef Anthony Lamas at Seviche before starting their first restaurant, Hammerheads, in 2010. A second restaurant, Game, followed in 2012. In October 2015, Burress and Mucerino opened their latest establishment, Migo. The two chefs sat down with Food & Dining to discuss their partnership, running three successful restaurants and the importance of getting away from it on occasion.
Three friends open the Butchertown Grocery, a culinary and entertainment venue where the community can get its collective groove on.
Quantum mechanics established long ago that one person could not exist in two places at the same time, but Chef Bobby Benjamin still had to learn this lesson the hard way. Benjamin was the executive chef at La Coop until the downtown restaurant closed in 2014. He then found himself working at Union Common in Nashville while his wife, Hannah, and their baby daughter, Copeland Pearl, stayed in Louisville. When Benjamin was in one city he often found himself thinking about what was going on in the other one. This dilemma was solved at the end of 2015 when Benjamin opened the Butchertown Grocery with attorney Jon Salomon and musician Patrick Hallahan, the drummer for My Morning Jacket.Continue reading Butchertown Grocery — A kitchen of his own→
Louisville is quickly becoming famous as a world-class food city. Its evolution in this regard over the past 25 years has been remarkable. From a few solitary outposts, the area has developed an abundance of ethnic, international, fusion and chef-inspired venues where diners can satisfy almost any culinary curiosity. Continue reading PERSONALITY, STYLE AND CREATIVITY SHINE AT LE MOO→