August 15, 2012 - 3:00pm
The Louisville Fantasy Restaurant Draft [Food & Dining]
by Lou
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...
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