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WINTER 2012 - VOLUME 38
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RESTAURANT GUIDE
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DINING GUIDE Our comprehensive listing of over 1,000 area restaurants complete with reviews.
MAPS (RESTAURANT LOCATOR)
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Find all of the restaurants in our Dining Guide on these user-friendly maps.
FEATURES
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NULU REDUX Along East Market, in the NuLu district, they aren’t just creating dining venues: They are working to create a community.
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CHEF Q & A: Two chefs — Josh Moore of Volare and Rick Adams of The Exchange Pub + Kitchen — answer some questions you’ve always wanted to ask.
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COLUMNS STARTERS
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COMINGS & GOINGS A summary of changes on the local restaurant scene, with openings, closings, moves and more.
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HUMOR A new power is rising — and this is the story of the made-up holiday that must be told.
FOOD $10 CHALLENGE: Coals Artisan Pizza
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A couple of $10 bills go a long way for two people having lunch at Coals Artisan Pizza.
EASY ENTERTAINING: Just Desserts
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Because without dessert, what would our New Year’s resolution be?
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FROM THE EARTH: The Ham Belt
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Cured country ham is practically synonymous with Kentucky, and if one Kentucky chef is correct, it just might make the state famous.
LIQUIDS HIP HOPS: Localism + Beer Craft beer: when thoughts turn to local options.
CORK 101: 6 picks under $12
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We’ve assembled a crack team of oenophiles to guide you toward proper wine picks for any holiday occasion.
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COFFEE: 8 Tips Some simple guidelines to help you produce a memorable cup of joe at home.
www.facebook.com/foodanddine Winter 2012
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