New local Frisch's Big Boy restaurant employs some clever yet confusing pricing. Is it a new marketing scheme or the work of Halloween spirits plagued with poor math skills?
When you belly up to this bar, the chatter is the tap-dancing knives of three chefs creating bite-size works of art, led by Yong Bong Tak (a 2004 Best of Louisville award winner for sushi chef).
Coco’s caters to critter cravers
16-mile, 35-mile bike routes explore Highlands, river walk
Mike Linnig's Restaurant will host its seventh annual Hot Rod Cruise Night Saturday, Oct. 23. Proceeds will benefit the WHAS Crusade for Children.
You’d expect the founder of a successful national public relations and branding firm to make a bold statement with his first restaurant, and indeed, Kevin Grangier does just that with the Village Anchor.
The partnership between general manager Karter Louis and chef Arpad ("Arpi”) Lengyel takes the pretension out of tea service and creates an inviting, exceptional way to appreciate fine tea and food.
Before he was known around town as 'the soup bicycle guy,' 37-year-old Ian Ritchie, a Cincinnati native, spent 20 years cooking in restaurant kitchens, from a fast-food pizza chain to a high-end Colorado resort.
Judy Schad, owner of Capriole Farms, provides a once-a-year peek at her working goat dairy farm in southern Indiana. This year's open house included beer and cheese samplings and a barbecue lunch provided by Chef Dean Corbett.
Like goat cheese and barbecue? Capriole Farms, a working goat farm in Greenville, Ind., will host its annual open house today, Oct. 10. Chef Dean Corbett of Equus and Jack's Lounge and Corbett's: An American Place will serve a casual barbecue lunch.
Environmental activist’s lecture is free and open to the public
You have to hand it to a chef who can make roasted octopus a must-try menu item. I would venture to say that octopus is a tough sell anywhere outside southern Italy, or Greece, or Japan, but chef Michael Paley put it on the Proof on Main opening menu in 2006 and hasn’t been able to take it off since.