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The Fairfield Market Wants to Be All Things to All People

It's a coffeehouse, a deli, a boutique, a bar, neighborhood gathering spot, and workspace away from your office. What is this, heaven?

Social OTR’s Job-Training Program Is Also a Darn Good Restaurant

Social OTR serves up a 12-week training program that aims to fill gaps in local kitchens (and delivers tasty food in the bargain).

Agave & Rye Opens Its Doors at Liberty Center

Located in Liberty Center, the new location boasts more space, a hostess stand, new menu items, margarita Monday, and a late-night kitchen.

Parlor on Seventh Wants to Be the ‘Cheers’ of Covington

The new gastropub serves Southern- and German-influenced bites next door to Braxton Brewing in the former Alto Pizza Kitchen.

Dann Woellert’s New Book Explores the History of Goetta

Spoiler alert: We have Kentucky (and Germany) to thank for this regional breakfast table staple.

Essen Kitchen Is a Plant-Based Powerhouse

It's fast food but the entreés and sides are fresh, 100 percent plant-based, and packed artfully in sleek to-go cartons, Bento-style.

Mochiko Pop-Up Dinner Chefs Plan to Open Their Own Restaurant Next Year

Boca chef Erik Bentz and pastry chef Elaine Townsend intend to parlay their twice-monthly Japanese pop-up, Mochiko, into their own restaurant.

Metropole’s Limited-Time Menu Benefits Child Hunger Charity

Proceeds from Executive Chef David Kelsey’s four-day prix fixe menu will benefit nonprofit No Kid Hungry.

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