Lexington’s Best Bites: The Dishes That Define the City
Lexington, KY, has a way of making people think of horse racing and bourbon, but food plays a big part in its identity, too.
The city is known for beer cheese, the Hot Brown, burgoo, bourbon-infused desserts, and Southern-style fried dishes.
Some of these foods have deep Kentucky roots, while others became local staples over time.
Beer cheese, a spicy, creamy dip, started in nearby Clark County but quickly spread across Lexington menus.
The Hot Brown, an open-faced turkey sandwich smothered in cheese sauce, may have been born in Louisville, but you’ll find some of the best versions here.
Burgoo, a thick, slow-cooked stew, has been feeding Kentuckians for generations.
Since Lexington is in the heart of Bourbon Country, it makes sense that locals add a splash of whiskey to desserts like bread pudding and bourbon balls.
Fried chicken, smoky barbecue, and comforting side dishes like corn pudding and fried green tomatoes round out the city’s food scene.
Lexington restaurants serve these classics with their twist, whether it’s extra-crispy chicken, fall-apart brisket, or beer cheese on just about anything.
Whether you’re grabbing a bite at a local diner or making these dishes at home, Lexington‘s food brings together history, tradition, and bold flavors.
Beer Cheese: Kentucky’s Spicy, Creamy Favorite
Beer cheese is everywhere in Lexington—on restaurant tables, at tailgates, and even in grocery store coolers.
This bold, spreadable dip has a sharp, tangy kick that keeps people coming back for more. The story starts in the 1940s, just outside Lexington in Clark County.
A local chef named Joe Allman created the original recipe for his cousin Johnny Allman, who served it at his restaurant, the Driftwood Inn.
It was an instant hit. The creamy blend of sharp cheddar, garlic, and spices mixed with beer was the perfect balance of rich and zesty.
Today, Lexington fully embraces beer cheese. Restaurants serve it with soft pretzels, burgers, and fries.
Some spots, like Hall’s on the River, still use the old-school style—thick, sharp, and loaded with spice.
Others take a milder approach, making it smoother and creamier. The process is simple for those who want to try making it at home.
Start with sharp cheddar, add beer (a light lager works best), and mix in garlic powder, cayenne, and a splash of Worcestershire sauce. Blend until smooth and chill, and serve with crackers or pretzels.
The Hot Brown: A Kentucky Classic That Found a Home in Lexington
Few dishes scream Kentucky like the Hot Brown. This rich, open-faced sandwich layers turkey, crispy bacon, and thick Mornay sauce on toasted bread before getting broiled to golden perfection.
It’s heavy, indulgent, and one of the most well-known dishes in the state.
The story begins in 1926 at the Brown Hotel in Louisville, where Chef Fred Schmidt created it as a late-night meal for guests.
The dish quickly became a Kentucky staple, spreading beyond Louisville into Lexington’s best restaurants.
In Lexington, diners serve their takes on the Hot Brown. Ramsey’s Diner keeps it traditional, piling turkey high with a thick, cheesy sauce.
Other spots add a little extra—some swap turkey for ham, while others mix different cheeses into the sauce.
Cooking a Hot Brown at home isn’t complicated. Start with thick-cut turkey on toasted white bread, then drench it in Mornay sauce (a butter, flour, milk, and cheese mixture).
Add crispy bacon, broil until bubbly, and top with paprika for a little color.
Burgoo: Kentucky’s Hearty, Slow-Cooked Stew
Burgoo isn’t a dish you whip up on a whim. It’s slow-cooked, packed with different meats, and meant to feed a crowd.
This rich, smoky stew has been part of Kentucky’s food culture for well over a century. Its exact origins aren’t clear, but burgoo has been around since at least the 1800s.
Some say Civil War soldiers relied on it, using whatever meats and vegetables were available.
Others believe it started at large social gatherings and political rallies, where giant kettles of burgoo were cooked over open flames.
Lexington restaurants serve burgoo year-round, though it’s especially popular during horse racing season at Keeneland.
Traditional recipes use beef, pork, or mutton, along with corn, okra, and tomatoes. Some versions lean heavier on the meat, while others go for a thicker, vegetable-packed consistency.
Making burgoo at home takes time—many recipes suggest at least six hours of slow cooking.
Start by browning the meats. Then, add chopped vegetables, stock, and seasonings. Let everything simmer until the flavors blend into a thick, hearty stew.
Bourbon-Infused Desserts: A Sweet Taste of Kentucky
Bourbon isn’t just for sipping in Lexington—it sneaks into desserts, too. Adding bourbon to sweets, from boozy chocolates to rich bread pudding, has been a tradition for decades.
One of the most famous treats is the bourbon ball, a chocolate-covered candy with a soft, whiskey-spiked center.
Invented in 1938 by Ruth Booe of Rebecca Ruth Candies, bourbon balls blend powdered sugar, butter, and bourbon before getting coated in chocolate.
They’re small but pack a punch. Bread pudding also gets the bourbon treatment. This Southern dessert soaks stale bread in eggs, milk, and sugar before baking.
The best part? The warm bourbon sauce poured over the top. Missy’s Pies and The Village Idiot serve up some of the best versions in Lexington.
Other bourbon desserts include pecan pie with a bourbon twist and whiskey-glazed donuts.
The key to cooking with bourbon is balance—a little goes a long way.
When making these treats at home, a splash in the sauce or filling brings out the flavor without overpowering the dish.
Lexington’s Love for Fried Chicken: Crispy, Juicy, and Full of Flavor
Fried chicken might be a Southern staple, but Lexington does it right.
The city has plenty of spots serving crispy, golden-brown chicken with the perfect crunch.
While Harland Sanders started his first KFC restaurant in Kentucky in the 1930s, Lexington locals tend to prefer smaller, local joints.
Indi’s Fast Food Restaurant and Gus’s World Famous Fried Chicken are two favorites. They offer spicy, flavorful fried chicken that stands out from chain versions.
What makes Kentucky-style fried chicken different? The secret is buttermilk brining, which tenderizes the meat and keeps it juicy.
A seasoned flour coating—often with a little cornmeal for extra crunch—gives it its signature crispy texture.
For a homemade version, soak chicken pieces in buttermilk overnight, dredge in seasoned flour, and fry in hot oil until golden brown.
The key is maintaining the right oil temperature—too hot, and the outside burns before the inside cooks; too low, and the chicken turns greasy.
Lexington restaurants often serve fried chicken with classic Southern sides like mashed potatoes, mac and cheese, and biscuits.
Some even add a local twist, pairing it with beer cheese or drizzling it with bourbon honey.
Southern Sides That Complete the Meal
A great meal in Lexington isn’t complete without a few classic Southern sides. These dishes may not steal the spotlight, but they bring everything together.
Corn Pudding
Corn pudding is a simple, comforting dish with a custard-like texture. It’s made from corn, eggs, milk, and a little sugar, then baked until golden.
Restaurants like Merrick Inn serve corn as a side dish with fried chicken and country ham. The sweetness of the corn balances out the rich, savory main dishes.
Fried Green Tomatoes
Thinly sliced, lightly battered, and fried to a crisp—fried green tomatoes bring a slight tang that pairs well with creamy sauces.
They’re popular in Lexington restaurants like Carson’s Food & Drink, where they’re served with remoulade or pimento cheese.
Country Ham and Biscuits
Salty, cured country ham on a flaky biscuit is a Kentucky staple. In some places, honey or mustard is drizzled on top for contrast.
Lexington Diner makes a classic version, and many local bakeries offer their spin.
Mac and Cheese
Kentucky-style mac and cheese is often baked with a crispy, golden crust on top. It’s a go-to side at many barbecue joints and fried chicken spots.
Blue Door Smokehouse serves a rich, creamy version that’s a favorite among locals.
Coleslaw
Lexington barbecue spots often serve coleslaw—either creamy or vinegar-based—as a cooling contrast to smoked meats. It adds crunch and freshness, balancing out heavier flavors.
Lexington’s BBQ Scene: Smoked to Perfection
Lexington’s barbecue scene combines Kentucky and Southern styles. While Western Kentucky is known for mutton, Lexington’s barbecue scene focuses more on pork and brisket.
Smoked Meats
Barbecue in this city is all about low and slow cooking. Brisket, pulled pork, and ribs are smoked for hours over hickory or oak wood.
Restaurants like Blue Door Smokehouse and Red State BBQ are known for their tender, flavorful meats.
Sauce Styles
Kentucky barbecue sauce varies by region. In Lexington, it’s often a mix of tomato-based and vinegar-based sauces.
Some places serve a mustard-based version, adding a tangy twist to pulled pork.
Where to Get It
- Blue Door Smokehouse: Brisket and pulled pork with house-made sauces.
- Red State BBQ: Smoked ribs and a range of regional sauces.
- County Club: Creative takes on the barbecue with fresh ingredients.
Making It at Home
For home cooks, a slow cooker or smoker works best. Start with a dry rub, let the meat rest, and cook at a low temperature for several hours.
Lexington barbecue relies on a balance of smoke, spice, and tenderness, so patience is key.
Best Restaurants in Lexington, KY
Where to Eat These Dishes in Lexington
Lexington has plenty of restaurants that serve these classic Kentucky dishes. Whether you’re looking for a casual spot or a sit-down meal, there are plenty of options.
Best Spots for Local Food
- For Beer Cheese: Hall’s on the River serves a classic version with plenty of spice.
- For the Hot Brown: Ramsey’s Diner makes a rich, traditional Hot Brown with thick layers of cheese sauce.
- For Burgoo: Wallace Station offers a hearty, well-seasoned version.
- For Fried Chicken: Indi’s Fast Food Restaurant serves extra-crispy, spicy fried chicken.
- For Bourbon Desserts: Missy’s Pies has bourbon-infused pies that locals swear by.
Best Time to Visit
Lexington’s food scene is at its best in the fall during Keeneland horse racing season. Many restaurants serve seasonal specials, and bourbon tastings are everywhere.
