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Lilly’s – A Kentucky Bistro

1147 Bardstown Road    www.lillysbistro.com

502.451.0447

 

A casual lunch. A hand-crafted cocktail. A dinner with friends. A special occasion or any occasion. Make your dining destination Lilly’s — A Kentucky Bistro. 

We’ve led the effort to support our local farmers by using products grown within a short distance of our restaurant. Organic vegetables. Free-range beef. Kentucky Proud Beef. Artisan cheeses. It’s our mission to provide an unparalleled dining experience — one that reflects the original flavors of the Bluegrass state. 

Make a reservation to dine with us today. Or join us for one of our many special events, such as wine and cocktail pairings and prix fixe meals. And while you’re visiting our site, take a look at these photo galleries to get a feel for the vibe that’s uniquely Kentucky and singularly Lilly’s.

 

from fARM-to-table, we love our local farmers:

Foxhollow Farm, Ashbourne Farm, Capriole Farmstead Cheese, Kenny's Cheese, Sapori d'italia, Stonecross Farm, Longfield Farm, Woodland Farm, Grateful Greens, Bourbon Barrel Foods, Rivercrest Farm, Chelsea's Eggs, Marksbury Farm, Old hat, Field 51, and Magnificent mushrooms.

“If you ever see a list of Louisville’s best restaurants that doesn’t include Lilly’s Bistro, please do us a favor and disregard it. Like the aforementioned Edward Lee, the name Kathy Cary should be known throughout the land. She opened her beloved Lilly’s Bistro in 1988, sourcing all of her produce from local farmers and purveyors (whatever they couldn’t provide, she grew herself). Thanks to starters like a perfectly executed, locally sourced chicken liver pâté served with house-made bread, cornichons, and Dijon mustard, and entrees like a chile-rubbed pan-seared pork chop served with corn pudding, Cary has been nominated for the James Beard Foundation’s Best Chef Southeast multiple times.”
— KEITH PANDOLFI (Saveur Magazine)

 

Join Us For Spanish Wine Dinner

November 29, 2018

Doors Open 6:00 Dinner Begins 6:30

$65 Per Person ( Excludes Tax & Gratuity)

 

 

I.

 

Catalan Coca

Whipped Goat Cheese, Broadbent Bacon, Apricots, Poached Pears, Arugula

Campo Viejo Cava

 

II.

 

     Char Broiled Oysters

      Chorizo, Fennel, Saffron Hollandaise, Almond Gremolata

        Paso Des Bruxas Albarino

 

III.

 

Beef Short Rib Estofado

Mahon Cheese Croquetta, Grilled Eggplant, Tomato Jam, Crispy Kale

Scala Dei Garnatxa Grenacha

 

IV.

 

Smoked Pork Roulade

Garlic Honey Glaze, Bourbon Smoked Paprika Arroz, Fabada Asturiana

Marques De Murrieta Gran Rioja

 

X.

 

Crema Catalana

Maple Glazed Sweet Potatoes, Marcona Almonds, Blood Orange Coulis

Campo Viejo Cava Rose

 

 

*Consuming raw or undercooked meat, poultry, seafood, or eggs may increase the risk of food borne related illness 

Chef/Owner – Kathy Cary         Chef de Cuisine -Allen Grimm        Pastry Chef – Amineh Elsherif