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Lilly's Restaurant Review: Chef/owner Kathy Cary started Louisville's farm-to-table movement over a quarter century ago and she's still at it. One dinner entrée was a showcase for a nearby local farm's pork. Dubbed Stone Cross Seven Deadly Sins, it was a succulent plateful of pork tenderloin, bacon-infused macaroni and cheese, head cheese pot sticker, jowl bacon collards, trotter cake, and crispy ear cracklin’s with blackberry sauce and bourbon mustard cream. There are many equally tasty, seasonal selections as well. Choose from the veal scaloppine piccata served over rich house-made pappardelle, fried chicken with sweet potato pancakes and bourbon sorghum butter, or pulled lamb shoulder with caramelized onion potato pudding. It's also tempting to make a meal from the starters including Maryland-style crab cakes dressed in a lemon confit vinaigrette and Lilly's frites sprinkled with truffle sea salt and served with Green Goddess dressing for dipping. Courtney's caramel cake is the “must-have” dessert. The wine list is complemented by an extensive bourbon line-up with Lilly's joining of Louisville's Urban Bourbon Trail. All this is presented by experienced servers in a series of comfortable dining rooms graced with pastoral murals and local artwork.