From the team that brought you Wiltshire Pantry (one of the top rated catering companies in the state) and Wiltshire on Market (a solid favorite in NuLu’s hot restaurant row) is on the verge of another new venue — a retail bakery and café.
The appropriately named Wiltshire Pantry Bakery and Café will be located at what was most recently Joe Davola’s (901 Barret Avenue), just down the road from the Lynne’s Paradise Café. Continue reading Wiltshire to add another foodie Mecca.
A new downtown bar and grille featuring more than 100 Bourbons, specialty cocktails, and locally produced craft beers officially opened today.
The address of the new spot is 321 W. Main St., in the Waterfront Plaza Building. Continue reading “Down One Bourbon Bar” opens today.
Looks like The Comfy Cow ice cream and dessert company could soon add a new item to its menu: franchise opportunities.
The three-unit concept has been a hit since opening in 2009, and along the way it has attracted the attention of at least one well-heeled restaurant veteran who sees its potential as a regional, and potentially national, concept. Continue reading The Comfy Cow is moooving on to franchising
Seemed all the talk for the past two weeks centered on better burger restaurants opening up.
This week the talk shifts to pizza places, specifically one in J-Town and one in the Phoenix Hill/Highlands area. Continue reading Louisville pizza boom replacing burger boom?
Last week Maker’s Mark announced a plan to cut the proof of their Bourbon from 90 to 84 proof in what they said was the “best way to meet demand.”
What followed was a week of customer and public outcry prompting Forbes to question if Maker’s Mark was committing brand suicide. Continue reading Maker’s Mark reverses decision.
Chef John Plymale has been with Porcini since before its 1992 opening. Twenty-plus years later, the restaurant seems like an extension of the chef himself.
A thoughtful and affable guy, Plymale sat down for a conversation before the ritual of a nightly staff meal, which he cited as one factor in the staff’s dedication and longevity. “We can take fifteen minutes out of our crazy day,” Plymale says, “and sit down together and eat and talk and have that bond.” Continue reading Q&A: Chef John Plymale of Porcini
In case you missed it.
Hot on the heels of serving their four millionth egg, Wild Eggs is serving up a deal that is sure to satisfy the pancake lover in you. Continue reading Wild Eggs is offering all-you-can-eat pancakes for $4.99
Chefs are always under pressure, but arguably that pressure is at its worst when one takes over a kitchen following a successful forerunner.
Creating one’s own reputation while at least living up to the last person’s rep is difficult. Especially when the last guy was chef Michael Crouch and the restaurant is Bourbon’s Bistro. Continue reading Bourbon’s Bistro humming along quite well with new chef