Wick's Pizza Parlor is a pizzeria restaurant in Highlands, Louisville.
Wick's Pizza on Baxter Avenue in Louisville has poured pints and pulled pizzas out of its Highlands corner since 1995, the neighbourhood's busiest game-day room.
Signature dishes: The Big Wick pizza, Stromboli
Must order: The Big Wick pizza with sausage, pepperoni and mushroom.
Tip: Walk-in only on weekends. Order at the bar and a runner brings the pizza out.
Address: 975 Baxter Avenue, Louisville, KY 40204
Coal's Artisan Pizza on Frankfort Avenue in Louisville pulls thin-crust pies from a coal-fired oven, the city's most consistent neighbourhood pizzeria since 2010.
Signature: Coal-fired pizza, Burrata appetizer
Order: The Brownsboro pie with sausage and roasted peppers, plus a burrata to start.
Tip: Walk-in for the bar. The Middletown location takes reservations for larger parties.
Royals Hot Chicken on East Market in Louisville fries Nashville-style hot chicken from Ryan Rogers's Eternal Optimist group, the NuLu counter open since 2015.
Signature: Hot chicken sandwich, Tachos
Order: The hot chicken sandwich at medium heat, with a side of tachos.
Tip: Order at the counter. The hot levels run from southern to plain-clucking insane.
Mark's Feed Store on Shelbyville Road in Louisville has hickory-smoked Kentucky BBQ since 1988, the Saint Matthews counter for pulled pork, brisket and a hearty bowl of burgoo.
Signature: Hickory-smoked pulled pork, Burgoo
Order: A pulled-pork plate with two sides and a cup of burgoo on the side.
Tip: Order ahead by phone for catering trays. Burgoo is the Kentucky stew side worth a try.
Pat's Steakhouse on Brownsboro Road in Louisville has cooked hand-cut steaks for decades, the family-run room locals book for an anniversary on a quiet weeknight.
Signature: Hand-cut steaks, House sides
Order: A bone-in ribeye and the house creamed spinach.
Tip: Closed Sundays. Book on OpenTable for the dining room; the bar runs first-come.
Edward Lee's 610 Magnolia in Louisville runs a weekly tasting menu out of an Old Louisville Victorian, the chef's Southern-Korean flagship since 2003.
Signature: Weekly changing tasting menu, Bourbon pairings
Order: Whatever the night's tasting menu opens with, then a bourbon pairing flight from the cellar.
Tip: Book on OpenTable for parties of six or fewer. Wednesday and Thursday seats open up first.
Proof on Main in Louisville pairs chef Cody Stone's Ohio Valley plates with a deep bourbon list, set inside the 21c Museum Hotel on West Main Street.
Signature: Bison burger, Seasonal Ohio Valley plates
Order: The bison burger from the local grass-fed herd, plus a bourbon flight curated by the bar team.
Tip: Walk in for the bar menu before 18:00, then dinner reservations land easier on weeknights.
