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.
Short Documentary: The LEE Initiative’s Spirit of CommUNITY
The way Private Select works is singular among single barrel programs in the bourbon industry because the selector has control over the final product that is bottled through their unique stave selection and cold aging process.
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.
Short Documentary: Kentucky’s Lost Lamb Legacy
At the peak of American shepherding in 1942, Kentucky was home to 1.4 million head of sheep.
Large Format Ice Finds its Place in Kentucky
Rich Finck has made it his mission to fill a gap in Kentucky’s beverage industry with luxury ice.
Bulleit Master Blender Eboni Major Delivers
Eboni Major is delivering phenomenal spirit profiles in a bourbon industry over-crowded by male leadership.
Vintage Ferrari
The ghost of a bygone Louisville bar lives on in Emily Albert’s bourbon-based banger.
bar Vetti Brightens a Dim Negroni Week 2020 with San Luis Del Rio Negroni
The full menu ran the gamut from the traditional gin Negroni all the way down to Oaxaca, Mexico with this addition of the San Luis Del Rio Negroni.