Food & Drink

Emily Hernandez makes nearly everything from scratch, from the marinades and salsa to the aiolis and queso blanco.

“The amazing thing is that you see that literally the different cultures served all on one plate in a very satisfying way.”

“Bringing together barbecue with mezcal just makes sense because of the smoke flavor profiles of both elements,” says the Top Chef alum.

“If you go to Korea, you’re going to find restaurants just like us literally on every other corner.”

Business at Tommy’s Thai on East Colfax has dropped so much that the restaurant, which opened in 1988, may have to close.

“If the proverb is indeed true, all good things must come to an end.”

At the end of the two-hour season premiere on August 3, the Rising Tiger team quit the Food Network show.

The owners have plans…and a baby on the way!

Highlights included foodie events and road-trip meals, as well as amazing sushi and, yes, hot dogs.

The Louisville pizza landmark will be hosting fifteenth anniversary celebrations and specials all weekend long.

Halibut was the fish of the day at this inaugural luxury seafood event.

“It’s such a great way to explore the city and find small details that we’d otherwise miss.”

“Like the bottom of our ticket receipt says, ‘East coast pies under Western skies,’ and I still stand by that.”

“People were dressed up like Cartman, wearing the Cartman beanie. We also had people in inflatable South Park costumes.”

Subtle touches like food history lessons and a unique source of flavor help the Seoul Hospitality Group concept stand out from the pho masses.