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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)

 

Save The Date:

October 3, 2019

Northern Italian Wine Dinner

Five Course Dinner with Wine Pairings 

$75 per person (excludes tax & gratuity)

   Dinner Begins: 6:30

  

 I.

Veal Tonnato

Olives, Lemon, Capers

Wine Pairing: Tenuta Santa Maria Soave ‘Lepida” 2018, Veneto Italy

II.

Garlic Timbale

Shaved Black Truffles, Parmesan Reggiano, Fennel Slaw

Wine Pairing:  Indigenous Selections Barbera 2014, Piedmont, Italy

III.

Agnilotti de Plin

Pork and Chicken Stuffed Pasta with Black Truffle Cream & Baby Arugula

Wine Pairing:  Tenuta Santa Maria Valpolicella Superiore 2016, Veneto, Italy

IV. 

Brasato al Nebbiolo

Red Wine Braised Beef with Mushrooms & Ricotta Cheese Gnocchi

Wine Pairing:  Malvira Roero Nebbiolo 2016, Piedmont, Italy

V. 

Milk Chocolate & Hazelnut Biscotti

Fresh Berries, Ginger-Orange Mascarpone, Shave Coconut Butter

Wine Pairing:  Malaria Brochette Birbet NV, Piedmont , Italy


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