Red Hog Breaks It Down
Red Hog Restaurant & Butcher Shop started on a simple premise: use everything. It was (and still is) Louisville’s first and only “nose to tail” butcher shop that supplies grocery customers as well as the kitchen in the adjoining restaurant space.
Get Shucked: The Summer that Started the Lou Oyster Cült
A natural pearl pendant necklace. That’s what I gifted my wife Charlotte for her 30th birthday last year. A short time later, I wrote an in-depth feature on Louisville’s ascendant pop-up restaurant movement.
bar Vetti: Regional Italian Rooted in Its Region
When the restaurant says that it’s “regional Italian rooted in its region;” it means that Chef Andy McCabe has meticulously learned the fine art of scratch made pizza and pasta.
Chef Profile Video: Chicago’s Jennifer Kim Brings It Home
The pandemic has gotten the best of even the best of us. Chicago’s Jennifer Kim discusses the closure of Passerotto and the responsibilities we owe to one another in getting through.