Holly Hill Inn, Midway, Kentucky
Fresh, seasonal ingredients from local farmers are at the heart of Chef Ouita's menus at Holly Hill Inn, a fine-dining restaurant in America's Bluegrass horse country and near the Kentucky Bourbon Trail.
Wallace Station Deli, Versailles, Kentucky
Wallace Station, just outside Midway in the heart of Bluegrass horse country and near the Kentucky Bourbon Trail, is a scenic stop for homemade sandwiches, soups, salads, an irresistible bakery case and breakfast. Open 8 a.m.-8 p.m. daily.
The Midway Bakery, Midway, Kentucky
The Midway Bakery creates cookies, pies, scones and more from scratch with real butter and natural ingredients using traditional recipes. Our flours come from Weisenberger Mill down the road; most of the corn and wheat is raised right here in Kentucky. Our chocolate and cocoa powder comes from Ruth Hunt Candies in Mount Sterling. Our pecans are from the Kentucky Nut Corp. in Hickman, Ky. We always give a baker's dozen! Open 7 days a week.
Windy Corner Market and Restaurant, Lexington, Kentucky
Amid northern Lexington's legendary horse farms sits Windy Corner Market, a destination for delicious homemade Po-Boy sandwiches, plate breakfasts and dinners, bakery treats and sundries. We are Kentucky Proud, and use local meats and produce in our food! Open 7 days a week.
Smithtown Seafood, Lexington, Kentucky
Smithtown Seafood is in the Bread Box on West Sixth Street, in Lexington's hot Jefferson Street corridor. We make everything on the menu from scratch, and whenever possible, with locally raised ingredients.
Our menu is both familiar and creative, emphasizing local foods and old-fashioned Kentucky recipes in dishes such as Beer Cheese with West Sixth Brewing Co.'s Smithtown Porter and wild-caught fried catfish, burgers with local beef, flavorful salads and ethnic seafood dishes such as fish tacos and Tilapia Singapore, vegetarian specialties and much more. Open 7 days a week.
Glenn’s Creek Café, Woodford Reserve Distillery, Versailles, Kentucky
Glenn’s Creek Café's mission is to prepare tasty food that reflects all the distinctive flavors found in the Woodford Reserveflavor wheel. Chef Paul Hieb and his team take a creative approach to Kentucky cooking by combining international flavors with some of our local recipes. The staff uses as many local ingredients as possible in its scratch-made menu, includingStone Cross Farm pork, beef and chicken. "Glenn’s Creek is one of the most beautiful spots for lunch in Kentucky, and maybe the entire United States," owner/executive chef Ouita Michel said. "The visitor center dining area is sophisticated and warm, and in summery weather, guests can dine on the porch amid the storied magnificence of the Bluegrass."