Food & Dining magazine is a high-quality print publication, and we hope you'll pick up a copy at one of our many local vendors (Where to find us); or subscribe at our special rate that, with free dinner coupons for Lentini's, gives you a full year of Food & Dining for free! (Subscribe here!)
The following listing outlines all the wealth of content available in our Summer 2004 Issue, published in August 2004. You can read it all in our print edition. For a quick taste of our bill of fare, click the links and graphic images below for online versions of a few sample articles and features.
Profiles
Sweet Successes
Many marriages don't survive cohabitation.
Yet some couples thrive even after they add another
hemisphere of stress by operating a restaurant together.
Do they know more about love, or are they just too busy to hold a grudge?
You be the judge.
Feature stories
Ballpark Fare
Hot dogs, brats, popcorn and peanuts, sure. But baseball fans with refined palates can also find upscale offerings at the concession stand. Sushi and beer? Why not? Just don't get rid of our Cracker Jack!
The Clean Cop
Wayne Lang controls two signs outside a restaurant. One says A, B or C, reflecting its health inspection. The other says "open" or "closed." We follow a Department of Health inspector to clarify the restaurant grading system.
Columns
Comings & Goings
Coverage of Louisville's ever-evolving restaurant landscape - recent restaurant openings, closings, moves and changes.
Liquids
Cork 101
By Robin Garr
Is it time to pity the guys who spent a hundred dollars on a high-tech cork after last year? The wine industry increasingly favors metal twist-tops and synthetic corks. It's not as screwy as it may sound.
Bourbon: Deconstructed and Demystified
By Jerry Slater
The Seelbach Bar's bourbon impresario (now moved to Park Place) clarifies the "Where," "What" and "How" of Kentucky's signature spirit and may straighten out misconceptions of even veteran bourbon and branch sippers.
Beer: Beyond the Longneck
By Roger A. Baylor
Step beyond that ice-cold, bland American lager this summer. Area breweries and better package stores offer wheat beers, Belgian lambics and ales with a berry tang. Rich-O's brewmeister explains what is available locally.
Menu Gems: Recipes from Your Favorite Louisville Restaurants
Jack Fry's Shrimp, Grits and Red-Eye Gravy
By Ron Mikulak
Some restaurant-goers here in the Shallow South were
intimidated by grits - until chefs like Shawn Ward popularized
them in a dish that has become a bona-fide bestseller.
Recipe Gems
By Ron Mikulak
America's answer to polenta: Our guest chefs adapt
grits to seafood, lamb chops and even foie gras.
Plus: Our Restaurant Map Directory, Restaurant Reviews and more!
Reviews and listings for more than 900 restaurants
Where should we eat? Our comprehensive restaurant guide will help find a satisfying answer to that essential question. We have reviews on almost every restaurant in the area, cross-referenced them by 33 cuisine categories, and pin-pointed each of them on our exclusive, easy-to-use map locators. Click on the sample pages below for a closer look!
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 Spring 2004 |
