MAGAZINE ARTICLES

The Cocktail Contessa: “Gifting drinks is my love language”

In our current Fall 2025 print edition, Heather “The Cocktail Contessa” Wibbels explains how to batch and gift cocktails. THE COCKTAIL CONTESSA | Batched, Bottled, and Bowed Gifts with Seasonal Style: Whether it’s bourbon cream, a freezer martini, or a mason jar of infused syrup, gifting drinks is the columnist’s love language. It’s personal, practical, […]

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Letters from Lelia’s Kitchen: “The Art of Mindful Cooking”

In our current Fall 2025 print edition, Lelia Gentle considers the benefits of mindful cooking, which can be considered a form of meditation. As an example there is mise en place, a French culinary term that means “putting everything in place,” and taking the time to prepare and organize what will be needed before breaking the […]

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The Bar Belle: “Long Live Dive Bars and Ice-Cold Beer”

In our current Fall 2025 print edition, Sara “The Bar Belle” Havens gets back to basics. THE BAR BELLE | Long Live Dive Bars and Ice-Cold Beer: Fearing for the lives of Louisville’s cherished dive bars, The Bar Belle has compiled a short list of the dives that remain, along with the places where we […]

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“Off the Eaten Path” at The Service Station Restaurant in Old Louisville

In our current Fall 2025 print edition, Marty Rosen profiles Kendell Sheppard’s The Service Station Restaurant (208 E. Burnett Ave. in Old Louisville), with delicious photography by Dan Dry. OFF THE EATEN PATH │ Fine Dining Roots, Comfort Food Soul: The Service Station offers an astonighing menu coming from a compact corner kitchen helmed by […]

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2-for1 F&D bourbon columns: home tasting how-to, and an autumnal potpourri

In our current Fall 2025 print edition, you’ll find a two-for-one bourbon flight. First up, whiskey tasting tips from Susan Reigler, with photos by Dan Dry. BOURBON: How To Conduct Your Own In-Home Bourbon Tasting: Tasting whiskey is not like tasting wine. Whiskey, including bourbon, is far higher in alcohol by volume than wine and […]

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“Gerstle’s Gets Serious about Food”: F&D’s Fall 2025 profile of a century-old dive bar landmark

In our current Fall 2025 print edition, Cary Stemle profiles Gerstle’s (3801 Frankfort Ave. in St. Matthews), with delicious photography by Dan Dry. PROFILE | Gerstle’s Gets Serious about Food: Ever since he bought Gerstle’s in 2008, Erik White has wanted the century-old dive bar to serve great food. It never worked out ― until he […]

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“The Saing Family’s Pad Thai Story”: F&D’s profile of Simply Thai

In our current Fall 2025 print edition, Roger profles Simply Thai, with delicious photography by Dan Dry. PROFILE | The Saing Family’s Pad Thai Story: The Saing family founded the St. Matthews location of Simply Thai in 2006, and a second branch in fast-growing Middletown in 2012. While Thailand’s cuisine reflects the country’s positioning as […]

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“World-Class Paella: Made with a Surgeon’s Touch”

In our current print edition, Michael L. Jones drops in for paella night at Caffe Classico, with photos by Dan Dry. WORLD-CLASS PAELLA | Made with a Surgeon’s Touch: On monthly paella nights at the decidedly Old World bastion Caffe Classico in Clifton, you’ll find Gustavo Pérez-Abadía, a skilled orthopedic surgeon and educator, tending to […]

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Hot off the presses: The Fall 2025 issue of Food & Dining Magazine has hit the streets

The Fall 2025 issue of Food & Dining Magazine is now available in all the familiar places: Louisville area eateries and food shops, newsstands and online. Subscribe to our award-winning print publication and have it delivered to your door each issue. FEATURES PROFILE | The Saing Family’s Pad Thai Story: The Saing family founded the […]

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“The Original Pour”: F&D’s profile of Bourbons Bistro at 20

As we celebrate Bourbons Bistro’s 20th anniversary in 2025, who remembers the establishment’s audacious foundational broadside, which appeared on t-shirts almost a decade prior to former mayor Greg Fischer’s invention of the term “bourbonism” as Louisville’s civic mantra? Bringing bourbon back one sip at a time. And so the comeback has proceeded, two decades hence. Bourbons […]

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“From the Levant with Love”: F&D’s profile of MeeshMeesh Mediterranean

In F & D’s current print edition, Cary Stemle profiles MeeshMeesh Mediterranean and its rising young chef, Noam Bilitzer, with photos by Dan Dry. PROFILE | MeeshMeesh MeeshMeesh Mediterranean (the name derives from the Hebrew word for apricot) opened in September 2023 to immediate acclaim and a reservation list booked two months out ― even […]

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Letters from Lelia’s Kitchen: Greens on the grill

In F & D’s current print edition, our kitchen guide Lelia Gentle discusses the art of grilling, noting that grilled greens and vegetables have become favorites of hers — and it’s peak season at the farmers market. The old admonition applies: just don’t overcook. LETTERS FROM LELIA’S KITCHEN | Greens on the grill Yes, yes, […]

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The Cocktail Contessa: Cocktails from the garden, sipping on summer’s bounty

In our current print edition, Heather “The Cocktail Contessa” Wibbels takes a walk through the garden in search of inspired summer sips, including recipes for Berry Mint Tea, Lavender Lemon Smash, Peach Basil Gin Sour, Garden Sparkle and School’s Out Margarita. COCKTAIL CONTESSA | Sipping on summer’s bounty  Fresh herbs and flowers can infuse your […]

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The Bar Belle: Globetrotting and bar hopping in 2025

In our current print edition, Sara “The Bar Belle” Havens recounts her travels so far in 2025, which have included London, Scotland, Mexico and Baltimore, MD, home of The Horse You Came In On Saloon in Fell’s Point, reputedly Edgar Allan Poe’s last stop before oblivion (cover photo). BAR BELLE | Globetrotting and bar hopping […]

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Hot off the presses: The Summer 2025 issue of Food & Dining Magazine has hit the streets

The Summer 2025 issue of Food & Dining Magazine is now available in all the familiar places: Louisville area eateries and food shops, newsstands and online. Subscribe to our award-winning print publication and have it delivered to your door each issue. FEATURES PROFILE | MeeshMeesh: Well before a prestigious James Beard Award nomination raised Chef […]

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