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Culinary Art

78 images Created 19 Jan 2007

Food.
Restaurants, chefs and the edible beauty they create, photographed for Louisville Food and Dining, LEO newspaper and PREP magazine.

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  • Billboard Steak at North End Cafe, photographed Oct. 8, 2014 at the Highlands location in Louisville, Ky. (Photo by Brian Bohannon)
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  • Leander's On Oak: Tuna Nicoise - Grilled pepper-encrusted tuna steak served with roasted red potatoes, green beans, bolied eggs and a tomato and wasabi lime viniagrette.
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  • The Irish Rover: Out on their annual St. Patrick's Day Trip, the McGaff family celebrates their tenth at Irish Rover in Louisville. They go to different cities for St. Patrick's Day betting on who will lose the most weight, with the loser paying for the beer. Server Bryan Hall tended to the group, that always includes their aunt, Evelyn Heim of Louisville, 86, at the head of the table. Also present (from Evelyn Heim's left) were: Doris Biegert, Denise Hughes, Karen Gentry, Lynn Williams, Jeannie Chiles, Karen Finch and Diane Braun.
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  • Chez Seneba: Oowner Fallou Sene holds Thiebu Jenn: Djdof rice cooked in a rich tomato sauce served with fish, carrots, cabbage, yucca and eggplant.
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  • Germantown Cafe: A plate lunch of Pepper steak, mashed potato with gravy, steamed broccoli and cauliflower and a corn muffin.
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  • Mambo Cuban Cuisine: Tender cooked shrimp in garlic sauce with yellow rice and fried planntains.
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  • Melillo's at Piazza di Felice: Line Chef Ehren Mayer, center left, and Chef Michele Melillo Clem greet a party of Saturday lunch guests. Guests are, from left, Gail Schank, Mary Rivard, Johanna Campell and Elizabeth Jeffries.
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  • Twiams Chicken and Waffles family restaurant at 2517 Dixie Highway: The Number Three Special - Four deep fried whole jumbo chicken wings and one Twiams Belgian waffle, with a deep fried potato.
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  • Park Place on Main: Veal chop covered in Buccaneer sauce, a banana and veal reduction, with sage and basil scalloped potatoes, baby carrots, baby sunburst squash and asparagus.
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  • Vincenzo's: Lunchtime guests are served.
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  • Vincenzo's: Chef Agostino Gabriele holds a filet of beef tenderloin topped with fresh spinach, asparaci and jumbo shrimp.
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  • Zen Garden: Orange Tofu: Tofu, carrots, green peppers, water chestnuts and oranges in a sweet orange sauce.
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  • Z's Oyster Bar & Steakhouse: Fresh catch.
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  • Z's Oyster Bar & Steakhouse: Proprietor Mahrzad Sharbaiani.
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  • Billy Ray's Place, Prestonsburg, Ky.: The Double Bacon Cheeseburger.
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  • Big Foot Lodge, Memphis, Tenn.: The  Kookamunga - Four pounds of pure beef on a fresh baked bun, topped with lettuce, tomato, onion, pickles, and cheese.
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  • Heard it Through the Grapevine 2005, Lexington, Ky.: Cocktail talk.
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  • The Grisanti family, Memphis, Tenn.
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  • Hoover Grill, Columbus, Ohio.
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  • Hoover Grill, Columbus, Ohio.
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  • Hoover Grill, Columbus, Ohio.
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  • Hoover Grill, Columbus, Ohio, chef.
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  • The 2005 Iron Chef Louisville competition. (12 photos)
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  • The 2005 Iron Chef Louisville competition. (12 photos)
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  • The 2005 Iron Chef Louisville competition. (12 photos)
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  • The 2005 Iron Chef Louisville competition. (12 photos)
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  • The 2005 Iron Chef Louisville competition. (12 photos)
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  • The 2005 Iron Chef Louisville competition. (12 photos)
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  • The 2005 Iron Chef Louisville competition. (12 photos)
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  • The 2005 Iron Chef Louisville competition. (12 photos)
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  • The 2005 Iron Chef Louisville competition. (12 photos)
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  • The 2005 Iron Chef Louisville competition. (12 photos)
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  • The 2005 Iron Chef Louisville competition. (12 photos)
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  • The 2005 Iron Chef Louisville competition. (12 photos)
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  • The private Platinum Room at Jeff Ruby's in Louisville, Ky., features bronze Art Deco elevator doors from the Chrysler Building, a 6' Art Deco wedding cake chandelier from Detroit's Cadillac Hotel and suede walls.
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  • Prime dry-aged beef at Jeff Ruby's in Louisville, Ky.
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  • Sushi at Jeff Ruby's in Louisville, Ky.
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  • Orange mohair booths at Jeff Ruby's in Louisville, Ky.
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  • Mike & Jimmy's Chophouse Grill, Crestview Hills, Ky.: Ceasar Steak Boats.
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  • Downtown Cincinnati from Mike Fink's along the Ohio River in Covington, Ky.
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  • Dessert at Hunt Phelan Estate, Memphis, Tenn.
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  • Dessert at Hunt Phelan Estate, Memphis, Tenn.
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  • John Plymale, Executive Chef, Porcinis Restaurant.
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  • Porcinis Restaurant: Tortellacci Alla Aragosta - Lobster and shrimp stuffed pasta, arugula, sun dried tomato pesto, Kentucky asiago, sweet potatoe chiffonade, lobster.
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  • The Richardson Family: Josephine Richardson of The Courthouse Café in Whitesburg, left, with her son Chef Jared Richardson and his wife Paige of Wallace Station in Versailles, left, with her sister Chef Ouita and her husband Chris Michel of the Holly Hill Inn in Midway.
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  • Smokin Bar-B-Que, Dayton, Ohio: Jim Teal, head pitman at Smokin' Bar-B-Que, has  served slow hickory-smoked Texas-style barbecue since opeing June 8, 2005, in downtown Dayton, Ohio.
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  • Smokin Bar-B-Que, Dayton, Ohio: Serving slow hickory-smoked Texas-style barbecue since opeing June 8, 2005 on Fifth Steet in downtown Dayton, Ohio.
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  • Smokin Bar-B-Que, Dayton, Ohio: Sitting at the counter at Smokin Bar-B-Que, looking out on Fifth Steet in downtown Dayton, Ohio.
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  • Smokin Bar-B-Que, Dayton, Ohio: Counter space offers a view of the kitchen and wood smoker at Smokin' Bar-B-Que.
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  • Smokin Bar-B-Que, Dayton, Ohio: Pulled Pork dinner with green beans and macaroni and cheese.
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  • Wendell's The Alumni Grille, Columbus, Ohio: The Fresh Fish Sandwich.
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  • Wendell's The Alumni Grille, Columbus, Ohio: Wendell's dry martini.
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  • Argentine Bean, Crestview Hills, Ky.: The Argentine Flag, at Argentine Bean.
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  • Cunningham's: The double-decker Cunningham Burger Platter.
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  • Northshore Brasserie, Knoxville, Tenn.: The Leek Tart with nutmeg creme fraiche.
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  • The Greek Corner, Colombus, Ohio: Owner Orian Trifoni, holds the special: a Winter Salad of tomato, cucumber, green peppers, red onions, olives and feta cheese with shrimp.
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  • The Greek Corner, Colombus, Ohio: Spinach feta and spicy feta cheeses and tzatziki dips.
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  • Michael G's, Cincinnati, Ohio: Mary Guilfoyle, Michael G's mother, greets guests to the restaurant.
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  • Michael G's, Cincinnati, Ohio: Michael G. Guilfoyle in front of the fireplace at his eatery in Cincinnati, Ohio.
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  • BLU at the Marriot: Bouillabaisse with a press-pot for the broth.
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  • Maido: Beef Tataki with Ponzu sauce.
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  • Maido: Wasabi Salmon with sauteed spinach.
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  • Bourbon's Bistro: Roasted Rack of Lamb, pearled barley and bourbon-braised greens with natural jous and mint syrup.
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  • Azur, Lexington, Ky.: Black trumpet mushroom-crusted scallops with tomato confit, braised leeks and wilted frisee lettuce over Pruiscuitto cream.
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  • Azur, Lexington, Ky.: Interior.
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  • Chef Dean Corbett at Corbett's: An American Place.
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  • Christophe Des-Carpentries, owner of Le Deauville, in Lexington, Ky., for PREP Magazine.
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  • Chef Michael Hargrove and Bim Dietrich at Primo.
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  • Embassy Suites, Lexington, Ky.: Jeffrey Mayer, Executive Chef.
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  • Chef Todd Richards in the entrance to the Al Capone Room, a private dining area at The Oakroom in the Seelbach Hotel in Louisville, Ky.
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  • Lynn Winter, owner of Lynn's Paradise Cafe.
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  • Chefs at the opening of The Bakery at Sullivan University.
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  • Chef Daniel Stage at Le Relais Restaurant.
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  • York St. Cafe, Newport, Ky.: The dessert bar, with Strawberry Buttermilk Cake, Opera Cream Cake, Pistachio White Chocolate and French Lemon Meringue Tart and Butter Rum Pecan, all by Pastry Chef Annabell Stolley.
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  • York St. Cafe, Newport, Ky.: Owners Betsy and Terry Cunningham.
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  • Chef Gary Byler Jr. at Cafe Metro.
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  • The Chef's Table: Creme Brulee
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  • Bellini's, Lexington, Ky.:That menu in the window.
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