Nancy Miller, The Courier-Journal

Nancy Miller

The Courier-Journal

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Past articles by Nancy:

Soul food at LuCretia’s Kitchen is simple, traditional and delicious

LuCretia’s Kitchen is the epitome of comfort food. From fried chicken, to collard greens and strawberry cake, it's soul food how your grandma made it. → Read More

Keeping up with chef Edward Lee is exhausting, inspiring and delicious

Chef Edward Lee, the mastermind behind 601 Magnolia and MilkWood in Louisville, looks back on success in the restaurant industry as we head into 2019. → Read More

Downtown Louisville has a 'new' vibe and Dish on Market is all over it

The chef at Dish on Market focuses on more than just the bottom line. He's focused on the food and being part of the downtown Louisville community. → Read More

New Buck's chef to put his own spin on the iconic Southern menu

The new executive chef at Buck’s Restaurant wants to put his own signature on dishes, keeping a Southern theme while adding international cuisine. → Read More

From handmade pasta to Neapolitan pizza, Pizza Lupo is an Italian dream

Pizza Lupo is true Neapolitan-style pizza with a menu that weaves several pizzas with wood-fried oysters, fried smelts, salads, cassoulet and pasta. → Read More

This OG Persian cuisine restaurant still shines in downtown Louisville

Pesto’s Restaurant in downtown Louisville has been offering authentic Persian and Italian cuisine since the early 1990s to the hungry masses. → Read More

The new dishes at Louisville's 8UP put a Korean twist on Southern food

The new chef at 8UP Elevated Drinkery & Kitchen at the top of the Hilton Garden Inn in downtown Louisville is serving southern food with Korean flair. → Read More

Southern food is the specialty, but it's not all that delights at Sway

Sway is more than just a standout Southern restaurant at the Hyatt Regency in downtown Louisville. Here's why the chef says you shouldn't pass it up. → Read More

This Southern Kitchen is going to set downtown Louisville on 'fire'

FireFresh Southern Kitchen is downtown’s newest spot that’s a co-venture of FireFresh BBQ and Goodwood Brewing Company, 636 E. Main St. → Read More

Vegan? Carnivore? No problem. Naive in Butchertown has it all

Navie restaurant in Louisville's Butchertown neighborhood is serving up delicious eats with a side of sustainability. And it's all delicious. → Read More

Down One has more than bourbon. Try its stellar elevated southern food

Down One Bourbon Bar & Restaurant recently underwent a change and is now serving up a “food truck-esque” menu characterized by elevated southern food. → Read More

BBC in downtown Louisville may serve up the healthiest burger in town

The Bluegrass Brewing Company is an American-style brewpub in downtown Louisville. See what exciting things are coming out of its kitchen. → Read More

Let's be real. Southern food is the true global cuisine and here's why

Chef and author Virginia Willis talked to Courier Journal about her own history, her latest cookbook and why Southern food is a true global cuisine. → Read More

Some seriously creative food is being served at The Kentucky Center

Chef Scott Darnell said summer at SCENE in The Kentucky Center has been interesting, but things are mostly back to normal. See inside the restaurant. → Read More

Downtown is the 'perfect place' for this Louisville-fave lunch spot

“Being downtown is great," Atlantic No. 5's chef said. “It’s the perfect place to be.” See why this breakfast/lunch joint is worth a stop. → Read More

Want to grill the perfect steak? Ask the Omni Hotel's steakhouse chef

Chef Paul Sant at Bob's Steak & Chop House at the downtown Omni Louisville Hotel said he loves the 'open' vibe of the city's center. → Read More

Traditional meets Middle Eastern flair at Brown Hotel's J. Graham's Cafe

Chef Arkan Bajalani has embraced Louisville as his new home and is delighted to have been selected for his position at the historic Brown Hotel. → Read More

The hottest new restaurant in Germantown may be this Kentucky-Cajun spot

Paul Skulas' Kentucky-Cajun cuisine embodies the spirit of Creole traditions while allowing him to use local ingredients at his Louisville restaurant. → Read More

Move over bourbon. Brandy is the new spirit taking over the kitchen

Cooking with bourbon is so 2017. The new cookbook from Copper & Kings and the chef behind The Fat Lamb shows you why you should be cooking with brandy → Read More

More than just a gastropub. Food at Monnik is as awesome as the beer

Chef Meghan Levins thought Monnik would be a neighborhood burger and fry joint. Not so. She's been shocked at what customers were willing to try. → Read More