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Lilly's Restaurant Review: It is not a stretch to say that Kathy Cary, who has operated this landmark Louisville restaurant since 1988, is the Alice Waters of Kentucky. She was buying directly from regional farmers years before other area chefs caught the spirit, and does so to this day. A summer salad with Bibb lettuce, strawberries and balsamic vinegar is almost a dessert with the creamy addition of Capriole (Greenville, Ind.) goat cheese. Stone Cross Farm (Taylorsville, Ky.) provides the pork for savory carnitas wrapped in rosemary naan. Chelsey’s Eggs (Pleasureville, Ky.) is the source for the soft-boiled egg that garnishes the Farmers Bowl filled with lemon herb quinoa, forbidden rice, mung bean sprouts and fried eggplant. The artfully appointed series of dining rooms gives the feeling of being hosted in a friend’s Highlands neighborhood home, but with a first-rate bartender (Lilly’s is on Louisville’s Urban Bourbon Trail) and attentive waitstaff. (Cary herself brings plates to dinner tables and chats with guests most nights.) An international wine list accompanies the eclectic, seasonal menu. Traditional Kentucky desserts include seasonal fruit cobblers and caramel cake with vanilla ice cream.