August 15, 2012 - 3:00pm
How do you combine restaurants and football in a way that interests both foodies and pigskin fans?
This article appeared in the August 2012 edition of Louisville Magazine. Huddle up.How do you combine restaurants and football in a way that interests both foodies and pigskin fans? Easy —let Shawn Ward, the chef at Jack Fry’s, spike a head of lettuce on a football...
![The Louisville Fantasy Restaurant Draft [Food & Dining]](http://www.louisville.com/files/u4915/feature-image_0.jpg?1345044567 "The Louisville Fantasy Restaurant Draft [Food & Dining]")
