Inspired by the honky tonk culture that arose in Bakersfield, Caif.. in the 1950s, this upscale diner, located in a renovated fire station, offers a taste of classic American and Tex-Mex cuisines. Chicken-fried steak and catfish share menu space with empanadas and several varieties of chili.
This perennial favorite spot offers a cozy, lamp-lit atmosphere that evokes an old speakeasy. The menu consists of upscale American dishes that feature local products like country ham and Capriole cheeses. Don’t miss the shrimp and grits or the historic black-and-white photographs on the walls.
Doc Crow’s offers a taste of the coastal South in a chic setting on Whiskey Row. Oysters are a specialty — try them raw, fried, or baked — as well as po’ boys and pulled pork sandwiches.
Avalon's menu of American classics with fun twists changes seasonally and features small plates, full-size entr'es, and delicious flatbread pizzas. The indoor dining area provides a great place for an elegant, candle-lit dinner, but the patio is not to be missed when the weather's good.
Traditional, upscale Italian cuisine with a contemporary flair, featuring fresh seafood, veal dishes and house-made pastas. Especially tempting selections include Osso Buco Milanese, Risotto con Gambero, and anything from the dessert menu
Because at least 80 percent of Harvest’s ingredients are sourced from local farms and producers, the only things that stay the same at this trendy new place are the seasonal changes. But with entrées like buttermilk fried chicken and smoked pork shoulder as the backbone of the menu, you can’t go wrong.
This beautiful Old Louisville restaurant located in the Mayflower apartment building features both traditional dishes and a few with an Asian tinge. The ornate decor and china dinnerware harkens back to a different time.
The ideal place to satisfy your inner-carnivore. Game features, well, game — everything from elk to kangaroo, antelope to wild boar. And, yes, you can get a "regular" burger, too.
This downtown spot offers favorite Italian classics with a contemporary flair. Try the sea bass entrée with fingerling potatoes, olives, caper berries and artichoke.
