Start the New Year off right with Louisville Magazine as we celebrate our January issue and Louisville Bride at the Tumbleweed on the Waterfront January 4, 2012!
Whatever started the backing-and-forthing between Louisville's Rick Pitino and Kentucky's John Calipari--a rumor spread on the recruiting trail? questionable gamesmanship during a Final Four matchup? coiffure envy? -- doesn't matter anymore.
At University of Louisville women’s basketball games, I sit where I can watch head coach Jeff Walz. All by himself, he is worth the price of admission. He gets excited. About everything. If basketball is a dance, he is the prima ballerina — arms in the air one moment, hands on hips the next. Lips twisted for a growl. Shouting, shouting, shouting! Yet when U of L made a video of him inviting students to use the school’s new online course-evaluation program, he read from a script. Way boring.
… and still owns the rights to it. Seriously. Those copycats at the NCAA didn’t coin everything with their made-for-television hoopla, their Final Fours and Elite Eights.
We know what you’re thinking: The hell is that thing? Let us explain.
Basketball came across the Alleghenies some time before the turn of the 20th century.
Disclosure: The author grew up in Massachusetts. [Editor’s note: Another reason basketball is just bigger in Kentucky is because we allowed a blowhard from Massachusetts to contribute to this package.]
Roots owner Coco Tran is the queen of tofu making, and has the equipment to prove it.
Much ado about Coals Artisan Pizza located at 3730 Frankfort Avenue.
Ordinarily, we cannot fool the children. Yet, as we have seen in this column, I make it my goal to try.
Louisville tattoos. Bet you were imagining the ubiquitous fleur-de-lis stamped on a foot or tucked behind an ear, right? Talk to any tattoo artist in town and he'll tell you he does them all the time.
Perpetually packed Jack Fry’s (1007 Bardstown Road, 452-9244) is a restaurant that strikes a delicate (and increasingly rare) balance between modern style, classic technique and pure old-fashioned gourmet pleasure.