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Like skinny jeans and narrow ties, food is trendy. What was fashionable last year — burgers, say, or tacos — might be as out tomorrow as the boot cut. What's a chef to do? If you're Joe Troupe, executive chef of Lucky Pie Pizza & Taphouse, which opened under his direction in Louisville in 2010 and in LoDo in early 2012, you play it smart: Invest in classics and update with trends. So while the atmosphere is comfortable and casual, the kitchen pays particular attention to the ingredients, which are local and organic whenever possible. Combine good components with good execution on the pizzas as well as the apps and other entrees on the menu, and Lucky Pie turns out to be a very good bet for a night out.
Featuring special beer tappings from select breweries.
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It's been a good year for the cabbage family. First crispy Brussels sprouts elbowed their way onto menus, and now kale is following in its cousin's footsteps. At True Food Kitchen, which I review this... More »
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