The pieces range from just a few weeks ago, back to the mid-nineties, and provide you with a glimpse of what food writers have said about us.

[from Velocity Magazine, a story called "Today's Specials" featuring "20 of our favorite things from the restaurant scene"]

When I learned that the legendary New York Times writer Johnny Apple considered Lilly's the best restaurant in town, I made a reservation that day.

We stuffed ourselves silly at a special Kentucky tapas tasting and didn't think there would possibly be room for dessert. But there was no way not to order lemon verbena ice cream, and it was perfect -- luscious, creamy lemony goodness, and lots of it.

But here's the thing. It's $2. a foxy dessert, at one of the foxiest restaurants in town, for only $2. Some nights it is all I can do not to walk by with a waffle cone and ask them to fill it up.

-- David Daley

Kathy Cary and Lilly's have been featured in the "Louisville Cuisine" section of Patricia Schultz's new book, 1,000 Places to See in the U.S.A. and Canada Before You Die (Workman Publishing Company). It is the successor to her previous book, 100 Places to See Before You Die, which was an instant phenomenon as one of the best-selling travel books ever published.

Having chosen Lilly's as one of Schultz's must-visit recommendations, she writes, "Then there's renowned chef Kathy Cary, whose restaurant Lilly's has become a landmark for foodies far and wide. Cary champions fresh, locally farmed produce and artisanal cheeses."

We are happy to be one of this book's designated destinations!

These days, diners aren't surprised to see a list of local providers on their menu. But a couple of decades back only a few people concerned about what industrial food production was doing to the land, to rural communities and to family farms were talking about something called "sustainable agriculture." At the same time .... more >

Lilly's is truly a veteran of the Louisville dining scene: the restaurant made its debut at 1147 Bardstown Road on February 3, 1988. Our La Peche Catering operation, still going strong, had opened at the same location even earlier: on October 13, 1979. ... more >

Food Network star Rachael Ray, in her April-May "Every Day With Rachael Ray" magazine, has given the nod to Louisville and Lilly's. There is an article, written by Chuck Martin of Cincinnati, called "The Bourbon Trail." Mr. Martin begins, "Rumor has it the same limestone-laden springwater that helps racehorses run faster keeps Kentucky bourbon sweet and mellow. No one can prove this, but you can test the waters by roaming the backcountry to see how Kentucky turns out its legendary spirit. Driving around this time of year, you can almost feel the rush. The thoroughbreds are taking their positions at the starting gates. Tulip poplar trees are blooming roadside. And best of all, the bourbon trail is springing to life."

He continues, "Start your trek in Louisville — home of the Kentucky Derby and, maybe of equal importance to bourbon lovers, the restaurant Lilly's. Chef Kathy Cary, whose father was in the whiskey business, uses regional bourbon and other homegrown products on her menu. She swears by Shuckman's Fish Co. & Smokery smoked trout and spoonfish caviar, and goat cheeses made by Judy Schad, just across the Ohio River at Capriole Farms. 'I think we all grew up here with an appreciation for the land,' says Cary. Near Derby time, jockeys and breeders flock to sample dishes that are rich in local ingredients, such as barbecued pulled pork on corn cakes. On every menu Cary gives a shout-out to the source: 'God Bless Our Local Farmers.'"

Our thanks to Rachael Ray and Chuck Martin: it's nice to be featured (with a lovely photo of Kathy) in "Every Day With Rachael Ray."

If an American city is fortunate, it will have a signature restaurant, an eatery combining a sense of place with the best local flavors. To be truly outstanding, it will have a worldview, too, drawing on many culinary traditions.

For almost two decades, our city has been very lucky indeed to have its own such quintessential restaurant.

Lilly's could be found nowhere but in Louisville.

... more >

Benedictine spread is a Louisville specialty, a cucumber-chinked mix of mayonnaise and cream cheese, popularized by Jennie Benedict, a caterer and tea room proprietor who made her reputation in the late 1800's.

... more >

The subtitle of Jerry Shriver's USA Today story on June 17 is "Travel Helps Them Keep Creative Juices Flowing." Shriver began his piece by declaring that "Next to a good saute pan, a sharp knife and a bottle of sipping sherry, the most essential tool in a restaurant kitchen today is a thick, meaty atlas." ... more >

Lilly's is honored to be recommended in the newest book by R. W. Apple, Jr., associate editor of The New York Times. His Times articles on food have become legendary, and he has enjoyed dining at Lilly's. The new book, called "Apple's America: The Discriminating Traveler's Guide to 40 Great Cities in the United States and Canada," explores the landmarks, architecture, culture, food, and beverages of his forty favorite cities in North America. His favorite places to eat are a delight to read about. Thank you, Mr. Apple!

After a family vacation abroad (most recently to Spain) for culinary inspiration or a visit to a local farm for organic produce, Kathy Cary always returns to the kitchen of her restaurant, Lilly's with fresh ideas to invigorate her customers' dining experience. Cary's dedication to inventive ingredient combinations and a menu centered around seasonal, locally produced produce and meats results in diners leaving the table with the satisfaction of having eaten a wondrous meal with a patented Cary twist. ... more >

Growing up on her parents' farm in Oldham County, about 25 miles north of Louisville, Kathy Cary wasn't thinking about cooking caviar tartlets at the James Beard House some day or having her recipes featured in Gourmet magazine or being a pioneering and celebrated chef. ... more >

Since opening 14 years ago, Lilly's quickly became one of Louisville's finest restaurants. Now, it just seems to get a little bit better with each visit. This is no easy task, given the already high level of accomplishment of Kathy Cary, the guiding light behind Lilly's and her two La Peche locations. ... more >

"Distinctive" and "elegant" are often applied to both Kathy Cary and the cuisine she creates. But to know her, you've also got to throw in strong passion, a long-time connection with farming, energy easily twice that of people half her age, and a way with food that has put Louisville on the culinary map . ... more >

If you've been paying any attention at all to what's been happening in the kitchens of Louisville's top restaurants, you're well aware that a growing number of chefs have been jumping on a culinary bandwagon that the national food press has dubbed "Kentucky Fine Dining." . ... more >

With a curl of sweet wood smoke, Kathy Cary woos me in the parking lot of her Louisville restaurant called Lilly's. . ... more >

For the second time in the last few months, Kathy Cary, who operates Lilly's restaurant in Louisville, has been in New York taping TV shows. She has also been invited back to do another show for the cable-TV Food Network next month and to cook a dinner for Gourmet magazine in Manhattan. All this follows her November appearance on NBC's "Today" show. ... more >

Chef Kathy Cary and a few of her friends brought a whole new look to fine dining last Saturday night with a special meal she served at Lilly's restaurant in east Louisville. For 97 lucky diners, it was a study in how great minds complete a great menu. For the women who put the meal together, it was a chance to leave solitary kitchens, test themselves and learn from each other . ... more >