A contender on Bravo's "Top Chef," Edward Lee's "contemporary approach to the Southern table" is among the top restaurants in his adopted hometown too. [Eater 18 Member]
Despite having only opened in 2010, this downtown cafe—which focuses on "organic teas, mountain-inspired tea cuisine and tea hooch"—is as quintessential Kentucky as it gets. [Eater 18 Member]
Experience Germantown's unique flavor via spaetzle, wurst and half a litter of Spaten Pils. [Eater 18 Member]
While the reviews of the 30-foot-tall golden naked David in front of its entrance are mixed, new executive chef Levon Wallace's menu has drawn near universal praise. [Eater 18 Member]
Diners were walking into this former walkout basement for chicken and waffles before that dish was cool. And three of our industry experts listed it as one of their top standbys. [Eater 18 Member]
If this clubby traditional American restaurant were any more quintessential Louisville, diners would eat on a thoroughbred while brandishing a baseball bat and quoting Muhammad Ali. [Eater 18 Member]
Visiting for Derby, dinner at this authentic Mayan restaurant led this then-DC-based editor to realize just what a livable city Louisville is. Start with the tok-sel lima beans. [Eater 18 Member]
Michael and Stephen Ton's modern Vietnamese restaurant has been a top draw since it opened in 2007. [Eater 18 Member]
Seviche? In Kentucky? Anthony Lamas's original take on the traditional Latin America dish proves it's possible here. [Eater 18 Member]
It doesn't get as much press as some of its East Market neighbors, but what does the media know anyway? Its menu changes weekly but fresh and local are staples. [Eater 18 Member]
Harvest's commitment to all-things local still attracts Louisvillians to dine under the eyes of the watchful farmers. [Eater 18 Member]
Located in a restored 19th century mansion, the new American cuisine at the flagship restaurant of one of the city's marquee chef's draws praise from national media. [Eater 18 Member]
The Oakroom, now in its 106th year, focuses on classic American cuisine. Executive chef Patrick Roney has added modern touches to its seasonal menus. [Eater 18 Member]
Ever since Michael Trager-Kusman worked his way up to line cook at The Breslin and attracted Tyler Morris to Louisville, Rye has been an electric addition to the restaurant scene. [Eater 18 Member]
Decca says it's "excited to feature local artists and musicians alongside inspired food and drinks in a warm atmosphere," and diners have been consistently excited by the food. [Eater 18 Member]
Kathy Cary can safely be called Louisville's farm-to-table pioneer. Setting the locavore bar for the city, she continues to deliver comfortable yet compelling cuisine. [Eater 18 Member]
Honoring the "'Bakersfield Sound,' ... great juke joints and the spirited people who inhabited them" has earned The Silver Dollar much praise, both for whiskey and for food. [Eater 18 Member]
Bob Hancock supplies half the city with his breads, while raising heritage hogs, making his own charcuterie and overseeing one of the best breakfast and lunch spots in the city. [Eater 18 Member]
