Written by Tom Wilmes, Image Courtesy of The Fat Lamb Modern Kitchen & Bar

The Ultimate Kentucky Dining Guide 2026

By: The Local Palate

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Best Chef: Dallas McGarity

The Fat Lamb Modern Kitchen & Bar; Cipollini, Louisville

“Globally inspired, locally driven,” is how chef-owner Dallas McGarity describes Fat Lamb, the Highlands bistro he opened in 2016. Here, farmers deliver just-harvested produce at the back door while a pot of chana masala, the base for several proteins, simmers on the stove. McGarity’s ingredients-driven, no-borders approach reflects his Southern roots—he grew up in South Carolina and cooked around Charleston in the ’90s—shaped by a penchant for experimentation. “I make food that I like to eat,” he says. That philosophy has earned him a Food Network Chopped win, four James Beard House dinners, and a 2024 Best Chef: Southeast semifinalist nod. His latest, modern Italian restaurant Cipollini, opened in January.

Dallas McGarity’s Recommendations:

Breakfast: La Suerte

I usually cook breakfast at home, but when we go out it’s this little neighborhood restaurant. Their chilaquiles are delicious.

Lunch: Morris’ Deli

It’s not fancy at all, but they’re super nice folks and they do their sandwiches right.

Dinner: Perso

My wife and I had the chef’s tasting menu and it was amazing. It leans Italian, but there are a lot of nuances. The flavors are great.

Drinks: Retta’s

This is a cool little dessert and cocktail spot on Frankfort Avenue. He’s doing some of the most creative desserts I’ve ever seen.

Best Beverage Pro: Creola Dickerson

New Riff Distilling, Newport

“I love traveling, but I do not like unpacking,” Creola Dickerson says with a laugh. As New Riff’s global ambassador – a new position created after the fast-growing craft distillery expanded into all 50 states last year – Dickerson’s bags stay packed as she crisscrosses the country for events, industry engagements, and meetings with major accounts like Marriott and Meijer. In January, she was in London to judge the World Whiskey Awards. Dickerson has been with New Riff since its earliest days, much of that time overseeing its single-barrel program. “In this role, I’m connecting with people who picked barrels with me, but on their turf,” she says. Dickerson also serves on the board of Bourbon Women, where she chairs the education and mentorship committee. “It’s been amazing to see women move forward in the industry,” she says.

Creola Dickerson’s Current Favorites:

KENTUCKY PRODUCT

We have a program at New Riff called home-grown, where we spotlight our fantastic Northern Kentucky partners. In the Curious makes boozy cherries, bitters, and all kinds of things to enhance cocktails. I love their products.

BEVERAGE TREND

Ingredient-driven cocktails. I’ve noticed a trend of barrel-proof single barrels and tying that into classing cocktails made with fresh, high-quality ingredients. It’s the purest form you can get.

DRINK SOMEWHERE ELSE

When I go to Louisville, I will not leave town without having a smoked old fashioned from Repeal steakhouse at Hotel Distil on Whiskey Row. It’s a whole sensory experience.

The Best of Kentucky

Best New Restaurant: Sake a Gogo, Louisville

With a theatrical ambiance and multiple dining areas, each distinctly decorated, this NuLu newcomer offers diners a visual feast. That attention to detail—and a touch of whimsy—carries over to the menu, where composed plates of sushi and sashimi are as artfully presented as they are precise. Restaurateur Kevin Grangier, whose restaurant group also owns Le Moo, Village Anchor, and Grassa Gramma, made multiple scouting trips to Asia to get it right.

Most Anticipated Opening: Mill Iron 4, Louisville

The owners of North of Bourbon and MeeshMeesh are teaming up to bring Western-style live-fire cooking to the Clifton neighborhood. With a menu centered on traditional whole-animal butchery from partner ranches, guests can expect platters brimming with meats— many prepared in the restaurant’s three smokers—and shareable sides.

Best Wine and Tapas: The Cork Room, Paducah

Carrie Signa and her husband, Paul, opened their first restaurant, Doe’s Eat Place, after she retired from teaching. Drawing on their travels, last year they launched Paducah’s first wine bar, featuring self-service by-the-ounce pours and a small-plate menu that leans Southern comfort with Italian influences.

Best Farm-to-Table: Barn8, Goshen

Nearly everything that comes from Barn 8’s open-concept kitchen – from the mushroom soup to the bison burger – is raised, grown, or foraged within proximity of the restaurant, set in a bank barn on historic Hermitage Farm. Much of the produce is grown just steps away in a multiclimate greenhouse and outdoor gardens. Add an impressive collection of contemporary art, and it is a truly unique destination.

Best Side-of-the-Road Sandwich Shop: Wallace Station Deli and Bakery, Versailles

Part of Ouita Michel’s restaurant family, Wallace Station is a beloved roadside destination for pressed sandwiches, fried baskets, and burgers. If outdoor tables are full, drive down the road to Weisenberger Mills for a picnic beside the falls.

Best Culinary Hotel: The Manchester, Lexington

The rooftop installation of a restored 1977 Airstream as a private-dining venue is the crowning touch to what’s been a remarkable year for this boutique hotel and its two restaurants, Granddam and Lost Palm. The accolades also include a Michelin Key, while chef Paula Endara made a strong showing on Top Chef and continues to host a series of collaborative dinners.

Best Post-Hike Slice: Miguel’s Pizza, Slade

Miguel’s smiling-face logo is a familiar sight for climbers and hikers in the Red River Gorge. Founded by Portugal native Miguel Ventura and now run by his son Dario, the slice shop and adjacent campground serve simple, satisfying pizza and breakfasts that fuel outdoor adventures.

Best Brunch (With a Side of Community Impact): DV8, Lexington

Motivated by his own restaurant industry experience, Rob Perez founded this bakery and casual brunch-lunch spot to provide second-chance employment for people in the early stages of recovery. Now with two locations and a vocational training foundation focused in life skills and workforce readiness, DV8’s standout cinnamon rolls taste even sweeter.