January 28, 2013 - 11:00am
Let's get weird (ish)
 I am absolutely attracted to the weird and unique, particularly when it comes to eating international cuisine. I prefer to sample something like duck tongues or hot pot from an authentic Chinese place rather than sweet and sour chicken or “krab” salad. Because of this proclivity,...
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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