Stewards of The Land

“New Orleans just does that to people,” said Lawrence in between shifts on a rainy night when I visited him recently. “It gets in your blood and you feel like you’re part of it, but some of those spots were just missing the soul. I’ve been waiting for an opportunity like this to come home and do it right.”

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.

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.

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.

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.