• Baby-back ribs, prime rib and house-made desserts are specialties at this Louisville location of the Nashville-based chain. It also has a swanky atmosphere and a conservative menu with everything made from scratch.
    339-2206
    jalexanders.com
  • Offering “a hundred thousand welcomes,” this lively pub tries to recreate an authentic atmosphere and serves savory Irish staples, from bangers and mash and Guinness beef stew to salmon

    899-3544
    theirishroverky.com
  • East meets West at this downtown, upscale restaurant, with dishes like seafood capellini and miso tilapia with Asian risotto.
    585-4005
    yachingsrestaurant.com
  • Ditto’s is a colorful, family-friendly Highlands alternative to chains like Applebee’s. Popular dishes include Thai wings, barbecue chicken pizza, and the Chinese burrito.
    581-9129
    dittosrestaurant.com
  • Chef Trew Quackenbush is the mastermind behind the world’s most creative selections of grilled cheese, soups and salads. All soups and salad dressings are homemade and the meat is roasted there.
    409-9494
    tomandchee.com
  • This unpretentious place will appeal to people who love two things: meat and beer. They cook pulled pork, ribs, chicken, and salmon in a smoker out front and offer a nice beer selection. Don’t miss “Beerhalla,” the backyard filled with putt-putt, cornhole, and beer pong games.
    895-3223
    frankfortavenuebeerdepot.com
  • The ceramic pig outside signals the great pork barbecue inside. A smoked-meat empire in the making and Louisville favorite since 1988, Mark’s barbecue chicken, pork, and spicy mustard-based sauce keep it on the carnivore club’s frequent-visit list. Also, try the onion straws and fried corn.
    244-0140
    marksfeedstore.com
  • McAlister’s offers loaded spuds, super-size salads, a variety of soups and a broad selection of signature sandwiches.
    425-8900
    mcalistersdeli.com
  • This chain’s roots in Italy and Gulf Coast Cajun country make for spicy cuisine and an upbeat, high-energy atmosphere.
    412-2218
    carrabbas.com
  • Staffed by Sullivan University culinary students, Winston’s has an elegant dining room and ambitious plates infused with the energy of the students. It also serves the city’s best and only “Not Brown” — a dish of fried green tomatoes layered with shrimp, crab, spinach and Mornay sauce.
    456-0980
    sullivan.edu/winstons
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