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 4, 2011 - 12:09pm
The city's international flair won't just be at Churchill Downs this weekend.
This article appeared in the November 2011 issue of Louisville Magazine. To subscribe, please visit loumag.com.The Cuisine: GermanThe Locale: Eiderdown, 983 Goss Ave., 290-2390
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