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Freelance professional with more than a decade of experience. Clients include Blackletter Group, The Courier-Journal, Granted Fundraising, Hawaii Home + Remodeling Magazine, HONOLULU Magazine, LEAD Marketing Agency, Roberts Hawaii, StyleBlueprint, Today's Woman, and The Voice-Tribune.
Recently Published
Whenever I go to a new restaurant, the first thing I do is look at the dessert menu. I love discovering new sweet treats, so you can guess how excited I was to happen upon Pan- chitos Ice Cream on Pres- ton Highway — a Mexican dessert shop with more than 40 ice cream flavors and a bunch of other cold creations I’d never heard of.
Gerald and Dorie Shelburne were living in the Fern Creek subdivision dubbed Little Spring Farm when they started thinking about downsizing. "The kids moved out, and we were looking at condos downtown so we could walk (everywhere)," Dorie told The Courier Journal. However, she said all the city spaces made her feel "a bit claustrophobic."
The lobster roll may have originated in New England, but Derby City can definitely hold its own. Longshot Lobsta, Louisville's original lobster truck, is serving up lobster rolls and more all over town. And no, they aren't out of business!
When Linda Lohman moved back to Louisville from Mount Washington in 2008, she was nearing retirement and knew she wanted a small home that would be easy to care for. A two-bedroom, one-bath, 1952 ranch house in Bon Air fit the bill and felt close enough to commute to the downtown job she held at the time.
Though I probably won’t ever participate in an extreme food chal- lenge, I like the idea of them and enjoy being a spectator. My friend Alex creates his own competitions, with participants earning points by consuming certain dishes from local restaurants and completing specific physical activities. He dubbed one such contest the “Five, Fries, and Freeze Challenge.” Com- petitors were tasked with finishing a five-mile hike, then immediately eating a Cardinal Burrito from Bandido Taqueria Mexi-...
A Louisville couple and their dogs were comfortable in their previous home - but they just wanted more land. "I told my husband I wanted some acreage for our dogs," the homeowner, who asked not to be named, told The Courier Journal.
Home Stories
Jo Cornell's home décor is the epitome of horse country. From paintings and tissue holders to pillows and napkin rings, equines are represented in every room. It's fitting, considering her profession and upbringing. "It's horsey everywhere," she said with a laugh.
When Chris Mack got the gig as Louisville's head basketball coach, it meant one very important thing for his family: Finding a new home.
Marita and Bob Willis are both born-and-bred Kentuckians. "Bob and I grew up on the same porch in Park Hill," Marita explained. "We were friends (ever) since our mothers were friends." The two women - both single moms - became quick chums, and their children followed suit.
Restaurant Reviews
If you're driving to Buck's Restaurant and Bar at night, don't blink or you might miss it.
Alejandro's Mexican food is serving up authentic dishes in Kalihi Valley.
The old Monkey Wrench bar at 1025 Barret Ave. is now home to V-Grits.
Lifestyle Articles
Most people wouldn't consider owning a catering business akin to leading a circus, but Deborah Lowery does.
Field Notes explores Honolulu's vast and varied scenes and subcultures. This month: Vinyl Record Enthusiasts.
Growing up in the United States comes with privileges most American children take for granted.
Hiking Guides
Escape the hustle and bustle of city life without leaving Honolulu. Photos: Courtesy of Lennie Omalza TRAIL NAME: Makiki Valley Loop Trail DIFFICULTY: Moderate LENGTH: 2.5 miles roundtrip FEE: None WHERE: Hawaiʻi Nature Center, 2131 Maikiki Heights Drive Hiking can be dangerous, and not every trail is a good idea for every person.
A quick trek with a breathtaking view in Kailua. Photos: Lennie Omalza TRAIL NAME: Lanikai Pillbox Trail DIFFICULTY: Moderate LENGTH: 1 mile roundtrip FEE: None WHERE: Kaelepulu Drive, Kailua Hiking can be dangerous, and not every trail is a good idea for every person.
Also known as Kamananui Valley Road, this relaxing trail is great for the whole family. Editor's Note: We love hiking! Fortunately, O'ahu is full of great hikes. In this web series, we bring you our favorite O'ahu trails once a month.
Fashion & Beauty Stories
A great beauty routine will keep you looking fabulous during all seasons, but everyone knows a bit of a transition is needed once summer rays start shining. Keep scrolling for the latest tips and tricks from industry experts, as well as new products that will ensure your summer beauty strategy has you looking your best while you soak up the sun.
Advertorial Projects
Since its opening in 2001, the Queen's Women's Health Center has offered a variety of services, including physical therapy geared specifically to women's health-related diagnoses.
When Gabe and Kara Izumi were gifted Gabe's family home for their wedding, naturally, they were thrilled.
Top-of-the-line security keeps your business safe.
Content Creation & Project Management
Blackletter Group created Luau and Learn, a fun and engaging family home activity. Luau and Learn launched online and included a downloadable activity book that taught kids about Hawaii’s diverse food and rich culture all the while reinforcing the authentic L&L Hawaiian Barbecue brand.
We love malihini, (newcomers, if you happen to be one). We welcome you with open arms and flower lei. Don't be surprised if people you've just met start calling you aunty or uncle-we treat everyone like family here. Hawai'i's warm hospitality has earned us the nickname the Aloha State.
NEi Established in 1985, NEi is an employment and vocational rehabilitation non-profit that counsels, trains and matches clients with employers in Hawaii. The Challenge As a non-profit organization dependent on private and public funding, NEi struggled for years to remain relevant in the eyes of its stakeholders.
Dining Column Archive
I’m from Hawaii, and on my quest to find food that has some semblance of the cuisine back home, I came across Open Caribbean Kitchen, an eatery with island flair. The little restaurant on Pop- lar Level Road is easy to miss. Surround- ed by businesses like auto repair shops and appliance stores, it’s a literal dia- mond in the rough.
After an embarrassing volleyball mishap during my freshman year of high school, I avoided the sport like the plague. But in 2019, my friends and I started playing on a sand volleyball rec league. It helped me to get over the trau- ma, and more importantly, it gave us all a good excuse to get together every week for dinner and drinks after the game
I have always had a sweet tooth. Ev- eryone who knows me knows this, and if we’ve been friends for a while, you’ve probably texted me a time or two to ei- ther ask for a dessert recommendation or check to see if I’ve been to the newest ice cream shop, candy store, or bakery in town. The latter is how I learned about La Pana Bakery y Café
I've always loved pizza. But as a child, there were really only two types of pie I was accustomed to: the bland, cardboard-like rectangular pieces that were served at school, and the personal pans I earned from Pizza Hut's BOOK IT! program.
I wasn’t always a big fan of Vietnam- ese food. Growing up in Hawaii, I took for granted having access to a plethora of cuisines. So, when I moved to Louisville and couldn’t find a single Hawaiian restau- rant in the area — if you find one, let me know — I instantly started gravitating toward the eateries that serve other kinds of dishes I’d been accustomed to having at my disposal — and that in- cluded things like pho, fried rice, and vermicelli bowls.
Though summer doesn’t officially start for a cou- ple more weeks, as far as I’m concerned, my favor- ite season of the year is already here. I’ve been spending my days wear- ing shorts and tank tops, catching some sun while playing sand volleyball, and enjoying cool sweet treats, like soft serve with fun toppings from Sugar Room.
I don’t think I tried bourbon until I moved to Kentucky – and even then, it took a couple years for me to warm up to the idea and give it a whirl. I’m still a little leery of drinking it straight, but I’ve grown fond of whiskey and bourbon-based cocktails. Most re- cently, I tried a Frozen Kentucky Coffee, an ode to a bar in New Orleans, created by the team at North of Bourbon in Ger- mantown.
It has been more than two years since this column shifted focus. Instead of dining reviews, it's more of a summary of catch-up conversations with restaurant owners and chefs around town. The weekly convos with people in the industry amid the pandemic have made me hyper aware of their struggles, and I often leave these chats feeling a little worried for them and the state of restaurants in Louisville.
Though summer is still more than a month away, the temperature here lately has me feeling like pool season - and therefore barbecue season - is already upon us. Shack in the Back BBQ, a family-owned restaurant that has been operating out of a food truck, opened its new brick-and-mortar location just in time.
Changes in the restaurant industry amid the COVID-19 pandemic forced restaurateurs everywhere to make some difficult decisions. The owners of Decca in NuLu were among those who con- templated a permanent closure.
It has been said that good things come to those who wait. Louisville steak lovers who are familiar with Lexington-based prime beef steakhouse Malone's have waited a long time for the restaurant to come to town. Its first store opened in 1998, and about eight years ago, its co-founders started looking for a Louisville location.
Noble Funk Brewing Company – which occupies less than half of the 27,000-square-foot building – finally opened its doors on Jan.14 of this year with a grand opening celebration on Saint Patrick’s Day. With a plethora of seating options – including indoor chairs and sofas as well as outdoor picnic tables – it can comfortably accommodate 200-plus people.
I appreciate a good meal - wherever it may come from - but old-school, family-style eateries will always hold a special place in my heart. Whenever I go home to Hawaii, I make a stop at the diner I grew up visiting; and if I'm traveling to a new place, it's these types of restaurants that I seek out.
As the weather warms up, ice cream shops are reopening, restaurants are bringing out the patio furniture, and outdoor games at eateries around town are starting to get played once again. I, for one, can’t wait till spring officially begins and alfresco meals become an everyday part of dining out. I think it’s safe to say that the team at Bocce Bowl – particularly operating partner Levi Donaldson and head chef Alex Mikel – feel the same.
Growing up in Hawaii, I never noticed an uptick in fish consumption during Lent. With seafood being so common- place, I heard more from my Catholic friends about giving up sweets or rice for the 40-day observance than I did about fish Fridays. For some Louisville restaurant owners, however, Lent is their busiest time of year. Such is the case for Adam Hilsenrad of The Fish House/Café Beignet.
My sweet tooth has led me to lots of interesting places around town. Every time someone sends me a text message or email about a new bakery or ice cream shop, I add it to my ever-growing list of eateries to check out.
I'm a night owl. I do most of my writing between the hours of 10 p.m. and 2 a.m., which means early-morning meetings cut into my sleep time and require a long ride on the struggle bus. As I drove to an 8 a.m.
The first sign of inclement weather always gets me daydreaming about moving back home to Hawaii. After living in Louisville for almost six years, I know the feeling will pass. I just have to focus on all the things I’ll be able to do once it warms up: standup paddleboard, kayak, hike, and head back to places that are currently closed for the season, like Gelato Gilberto. I caught up with co-owner Kristin Gilbert to see what she and her husband Justin have in store for their March 1 reopening.
Chef Edward Lee’s Milkwood used to be my go-to restaurant downtown for dinner before shows at Actors Theatre of Louisville or The Kentucky Center. Like so many things in 2020, those shows were canceled, and Milkwood closed.
The beginning of the pandemic was a prime time for starting hobbies. I know a few people who discovered a new- found love of gardening, and even more who hopped on the sourdough craze. James Bridges, who co-owns The Grainwright with his wife Claire, also began churning out bread loaves after COVID led to his layoff.
Hole-in-the-wall, off-the-beaten- path restaurants often have good food and great stories – and they’re not typi- cally the places you’ve read about in the paper or on social media.
Chris Williams, the owner of Four Pegs in Germantown, purchased the pub in March 2019 and recalls exactly how long he was able to run the business before COVID changed everything.
Anyone who truly knows me under- stands that cookies are my weakness. I have a wicked sweet tooth and love sweets in general, but there’s something about cookies that have a Lay’s potato chip effect – I can’t eat just one. That’s why I was thrilled to learn about Penny & Pearl’s Bakeshop, a locally owned bak- ery in St. Matthews that whips up made-from-scratch cookies in all forms.
I’m no wine connoisseur, which is why I appreciate places like Brix Wine Bar & Bistro in east Louisville. The staff is always ready with a recommendation; and if wine isn’t your thing, there are other options.
Mediterranean cuisine is interesting in that it includes food from so many countries – Turkey, Morocco, Lebanon, and Egypt, to name a few. Though the dishes of these places tend to be lumped into one category, I recently learned of a differentiator that sets one type of food apart from the others.
recently had the opportunity to do that at The Kitchen Table, a new restau- rant on the campus of the James B. Beam Distilling Co. in Clermont. Over a three-course lunch – plus drinks and desserts – I had the pleasure of chatting with Freddie Noe, distiller and great- great-grandson of Jim Beam; beverage director John Douglass; and chef Brian Landry.
Thanks to the Daniel Fast – which is basically a 21-day vegan diet with additional restrictions – I’ve had a couple of stints with veganism. I’ll admit that af- ter those three-week periods, I felt great and maintained much healthier eating habits for quite a while afterward.
The best thing about new restaurants is discovering unique and interesting dishes to try. On my first visit to Everyday Kitchen — located in a spot dubbed "The Gateway to NuLu" — I realized that every menu item fell into this category.
As I step into Señora Arepa in NuLu, I'm greeted with lively Venezuelan music pumping through the speakers; the room's bold blue walls are splashed with Spanish words and lined with bright yellow seating. The restaurant has all the trappings of a Saturday night party - but it's 11:30 a.m.
A small blue and white building in Clifton – formerly occupied by Boujie Biscuit – has been in the hands of St. Louis native Nick Bean since March 2021. The Frankfort Avenue space is now known as Phantom Café Modern Eatery & Catering Co., a modern southern-fusion restaurant run solely by Bean.
Schimpff’s Confectionery is Kentuckiana’s most historic candy shop, and one of the oldest in the U.S. Founded by Gustav A. Schimpff Sr. in 1891, the shop is now run by Warren Schimpff and his wife Jill.
If you asked me a week ago to explain the difference between northern and southern Indian cuisine, I wouldn't have been able to tell you. But after sitting down with Taj Palace Indian Restaurant owner Balwinder Singh over a cup of masala chai tea - a drink made by boiling black tea in milk and water, and adding a mix of herbs and spices - I have a basic understanding of the distinction.
Nutrition wasn't something I concerned myself with until I reached my late twenties. I'm embarrassed to say that for many years, I lived off a diet consisting primarily of burgers, fries and a lot of chocolate.
Pizza is one of those dishes that are very personal; there’s no one-size-fits- all recipe for what makes a great pizza. While some prefer a Chicago deep dish, others love a crunchy, thin crust. Top- pings are another controversial topic — is it OK to put anchovies on a pizza? What about olives? I believe in variety and choice; all pizza is good pizza, in my opinion — just do me a favor and don’t call it “Hawaiian” because you’ve thrown some pineapple on it.
Brightly colored walls, hot pink uni- corn busts, and a big, bold painting by Louisville artist David Green are just a few parts of the playful setting Corey Milliman has created in his downtown restaurant, CC’s Low Carb Kitchen.
Safier Mediterranean Deli is one of those places that everyone who lives or works in the area knows about. When I lived on South Fourth Street, I'd make the five-minute walk downtown to pick up a platter with hummus, falafel, rice, and spinach pie.
I remember when the Vietnamese restaurant Pho Ba Luu opened in Sep- tember 2016. I’d been living in Louisville for three months, and it was exciting to discover a new eatery that served some of the same dishes I used to enjoy back home in Hawaii. Five years later, I caught up with owner Jessica Mach, who is cur- rently working 60-plus hour weeks to keep her business going.
As someone with an affinity for both bakeries and unique eateries, Smør Nordic Bakeri on Poplar Level Road is right up my alley. It’s the first and only place I’ve found that offers Scandinavian desserts in Louisville; this is unsurprising since owner Liz Huot — who owns Grind Burger Kitchen, Oskar’s Slider Bar and Smør Nordic Bakeri with her husband, Jesse Huot — says Smør is probably the only place in the Bluegrass with similar menu offerings
Cadillac’s Chicken and Fish started out as a food truck. As owners Marsha Buchanan and her stepson Terrance Buchanan explain, the idea came from Marsha’s husband, Howard Buchanan.
Over the past year, I’ve touched base with restaurant owners, operators, and managers throughout the Louisville area. Aside from a select few, most of their stories have been similar: last year was exceptionally rough, they’re experiencing product shortages, and they can’t seem to hire enough staff. The team at Rootie’s Sports Bar & Grille tells a slightly different story. Though they have their own struggles, 2020 was good for business.
I pull up to the more than 100-year-old brick house on Main Street in Middletown. Its pale-yellow roof is offset by bright cyan doors and windows; matching picnic tables with umbrellas are set outside. A pink wooden flamingo stands to the left of the front door, greeting visitors. The little house, however, is not a home — it has been the site of Susan Stivers’ restaurant, Cottage Café, for nearly 30 years.
There’s a wide variety of cuisine in Louisville, but Lou Lou Food + Drink in St. Matthews is the only restaurant I know of that blends three specific types of fare: “It’s Cajun/Italian with a Mediterranean twist,” explained owner Jared Matthews, who also owns Equus & Jack’s Lounge/Black Rabbit as well as Diamond Street Grub & Hops. He is also a partner at Diamond Pub & Billiards.
Caity DiFabio and her husband, Jon Riley, have been the restaurant’s owners and operators since 2012. “My parents actually opened our original location in Madisonville in 1995,” DiFabio told The Courier Journal. “I think it was 2018 when they closed that location. But in the interim, we opened this location in 2010."
When I took over the Courier Jour- nal’s weekly restaurant column last year, my focus was on how restaura- teurs were managing to keep their busi- nesses afloat amid the coronavirus pan- demic. This week, I connected with Kimberly and Zechariah Maxey – the owners of Leaven Bakery, who opened up shop as a result of the pandemic.
Most of my friends and family back home in Hawaii don’t understand Louisville’s appeal — and the questions about what the city does or doesn’t offer are endless. A recent text message from a friend read: “Can you even get Filipino food over there?” I did a quick Google search and came up with enough information for a response: “There’s a Filipino food market that opened, and supposedly there’s a food truck that sells lumpia.”