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Limestone Restaurant Restaurant Review: The inspiration for chef-proprietor Jim Gerhardt’s Limestone is the terroir, responsible for fertile crop soil, rich pasture and the sweet water that helps make the best bourbon. He turns the traditional foodstuffs of Kentucky and the South into elegantly presented dishes. Southern fried chicken livers on a bed of onion marmalade with bacon demi; sweet potato gnocchi paired with hot sausage; and the Kentucky Limestone Bibb lettuce salad with bourbon-soaked golden raisins, goat cheese and citrus vinaigrette are recommended first courses. For supper (as the entrée section of the menu is designated), try the salmon roasted on bourbon barrel staves, the pork flat-iron au poivre, or the Kentucky Cordon Blue, which uses country ham. Black-eyed pea cassoulet and seasonal vegetables accompany the very savory braised short ribs. Save room for peaches-and-cream bread pudding with warm bourbon sauce. Amiable staff radiates Southern hospitality and can help you select from the well-chosen wine and extensive bourbon lists.