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...
November 2, 2010 - 5:36pm
Some must-sees for out-of-town guests to check out during the Breeders' Cup.
This article appeared in the November 2010 issue of Louisville Magazine. To subscribe, please visit loumag.com.
July 6, 2010 - 9:48am
Fresh flavors that cure boredom with the common dessert.
Dessert seems to be an afterthought in many restaurants. All the other items on the menu might be planned and coordinated to the nines, but dessert is often an unoriginal, unispiring assortment that doesn't really fit with the rest of the menu.