This AAA four-diamond restaurant is located within the extravagant Brown Hotel in downtown Louisville. Guests can rest assured they are being served the finest quality ingredients prepared by world class chefs. Many of the meals, such as the Hot Brown (a gourmet open-faced roasted turkey, parmesan, bacon, and tomato sandwich), reflect local Louisville traditions. In fact, the Brown Hotel was the first to begin serving these Kentucky favorites. Diners have the choice of the restaurant's over 200 variety wine list. Please note that dress code is observed and reservations are required to dine here.

Winner of the coveted AAA five-diamond award, the Seelbach Hilton's Oakroom provides its guests the same service F. Scott Fitzgerald and John F. Kennedy enjoyed during their visits. The menu draws its inspiration from the local traditions of Kentucky and it aims to preserve the native dishes unique to this region. The restaurant highlights entrees that have Kentucky bourbon, local foie gras, Denham Farm's mountain ham and other seasonal delights. Of course, the bar has an extensive selection of classic bourbon labels as well as more unknown 'small batch' ones.

Located in the heart of downtown Louisville on the ground floor of the 21c Museum Hotel, Proof on Main has captured the hearts, minds and palates of diners throughout the city. Inside the blend is modern and chic, but upon first glance it looks like an ersatz safari scene, with large sculpted faux animals such as tigers and zebras on the walls. The white tablecloths and elegant, light wooden fixtures and chairs only add to the eclectic mix. The food is just as varied, and though most would classify it as New American, the kitchen tries to transcend any compartmentalization or label. And with dishes such as diver scallops on rice grits or traditional Italian campanelle made with local lamb, it's easy to understand why.

Wiltshire on Market is another hip dining spot in the East Market District of Louisville and a place where many travelers enjoy that one special meal on their trip. Here diners receive fresh, seasonal plates from the mind of executive chef Johnathan Exum. The menus change daily, but some standards remain like the Charcuterie plate as well as the Mezze marinated olives. Since many travelers inevitably visit 'NuLu' (a portmanteau of New Louisville) while in town, Wiltshire on Market is a good way to expend your dining capital.

Being inspired by the location of his restaurant in Old Louisville and the bounty of farm raised foodstuffs in the Kentucky region, chef/owner Edward Lee knows his way around the Southern kitchen. Here at 610 Magnolia, he serves Southern dishes that often defy even that particular description. Each dish has complex, yet familiar flavors and almost all of the items and produce come from within the state or from nearby Indiana. Since the menu changes often due to Ed's constant adherence to seasonal products, there is always something new and fresh on the menu.