One of the most fun parts of exploring any city can be discovering the standout local cuisine.

Food exploration is a way of life for many of us and finding exceptional fare beyond the usual offering is a true delight.

Every foodie city has them: Restaurants offering notable, extraordinary, praise-worthy food, and soul-satisfying dishes that have legions of loyal local fans.

Here is a culinary “best eats bucket list” of 12 of Lexington’s must-try crowd-pleasers — a meal roadmap to Lexington’s most iconic dishes.

How many of these tasty, time-honored items have you tried?

Once you’ve familiarized yourself with these delectable choices, we’d like to hear what your favorite is. At the bottom of this story is a poll where you can vote for your favorite of these 12 must-try staples of local cuisine. This isn’t a scientific poll by any means, but just something fun.

 

Columbia Steakhouse is considered the godfather of the local steak emporiums and has been serving terrific steaks since 1948. It is the oldest restaurant in Central Kentucky. Their “Nighthawk Special” is legendary.

Named after a well-known 1960s WVLK radio disc jockey, Tom Kendall, known on-air as “The Nighthawk,” this popular dish is an 8-ounce tenderloin sodden in garlic butter, and served with Columbia’s famous Diego salad, and choice of massive steak fries or a giant baked potato or daily vegetable. ($18.99)

Numerous sports figures, political leaders, artists and writers have dined at Columbia’s through the years and the Nighthawk Special remains a mainstay of the best of Lexington’s steak scene.

Where: 201 N. Limestone and 2750 Richmond Road.

Hours: Limestone location: Monday-Thursday, 11 a.m.-2 p.m. and 4:30-9:30 p.m., Friday: 11 a.m.-2 p.m. and 4:30-10:30 p.m., Saturday, 4 p.m.-10:30 p.m., Sunday, 5 p.m.-9 p.m. Richmond Road location: Monday-Thursday, 11 a.m.-10 p.m., Friday-Saturday, 11 a.m.-11 p.m., Sunday, 11 a.m.-9:30 p.m.

Call: 201 N. Limestone, 859-253-3135. 2750 Richmond Road, 859-268-1666. Columbia Steak Express, 859-313-5300.

Online: columbiassteakhouse.com

 

Winner of “Southern Living” ‘Best of the South — Restaurant: Kentucky in 2017 and 2019, Dudley’s on Short has been a Lexington staple and high-end culinary destination since 1981.

Dudley’s is known for its exceptional food and according to owner Debbie Long, the Pasta Dudley dish has its own faithful fan base. She attributes its popularity to the fact it is delightfully light and fresh and full of flavor.

The dish consists of Angel Hair pasta, chicken, red onion, peas, carrots, sun-dried tomato, fennel, and Asiago cheese. ($25.)

“People like it because it doesn’t have a heavy sauce and for many of our customers, it is the only thing on the menu they order. You can’t entice them to try anything else. When we reopened after closing temporarily for the pandemic, it seemed like every other order was for Pasta Dudley. You get addicted to it.”

Where: 259 W. Short St.

Hours: Dinner: Sunday-Thursday, 5-10:00 p.m., Friday-Saturday 5 p.m.-11 p.m. Lunch: Friday only 11 a.m.-2:30 p.m. Brunch: Saturday-Sunday 11 a.m.-2:30 p.m.

Call: 859-252-1010

Online: dudleysonshort.com

 

DV8 Kitchen’s bakery serves heavenly handcrafted, made-from-scratch croissant-style cinnamon rolls, baked daily ($4.25.) No surprise, they are the bestselling item on the menu and among the best cinnamon rolls you will ever eat.

According to founder Rob Perez, in the past year the original DV8 location on South Broadway sold more than 32,000 of the mouth-watering cinnamon rolls. Cream Cheese topping is the most popular followed by Caramel Pecan, and then their daily specials. “We use laminated dough (croissants dough) in our cinnamon rolls. Laminating is not an easy process. It takes time and is more expensive because we incorporate butter to the dough. We believe our guests can taste the extra time and extra butter. It is a win-win!”

Perez notes that the cinnamon rolls are a popular gift item for the holidays.

Where: 867 S. Broadway #140 and 594 E. Third St. #100.

Hours: Both locations: Monday-Friday, 8 a.m.-2 p.m., Saturday-Sunday 8 a.m.-3 p.m.

Call: Broadway: 859-955-0388. East End: 859-832-0388.

Online: dv8kitchen.com

 

Since 1973, Joe Bologna’s specialty pizzas have been a favorite of University of Kentucky students, athletes, staff, and faculty, throngs of locals, and pizza aficionados far and wide.

From the Meatball pizza to the Margherita, the Mexican, and Hawaiian, Joe B’s pies are unquestionably among the best you will find in the city. The quality of the dough and ingredients are pizza perfection. Prices vary by size and type.

Where: 120 W. Maxwell St.

Hours: Monday-Tuesday, 11 a.m.-9 p.m., Wednesday-Thursday, 11 a.m.-10 p.m., Friday-Saturday, 11 a.m.-11 p.m., Sunday, 11 a.m.-10 p.m.

Call: 859-252-4933

Online: joebolognas.com

 

Keeneland may be known worldwide for “racing as it was meant to be,” but the historic Thoroughbred racetrack’s culinary offering stakes its own claim in Lexington’s gastronomic scene.

A standout among Keeneland’s unique, locally inspired dishes and renowned signature menu items is the bread pudding. Keeneland sells around 7,500 orders of bread pudding each race meet. The sauce is made with Maker’s Mark bourbon, which has a specially affiliation with the track.

Marc Therrien, Executive Chef and Managing Director of Keeneland Hospitality notes, “Keeneland bread pudding has long been a tradition at Keeneland as it brings back special memories of past visits to this iconic racetrack. We keep the recipe unchanged to be able to fulfill these expectations. Bread pudding and burgoo remain traditional staples of our race meets and will be so for many years to come.”

Where: 4201 Versailles Rd.

Hours: Varies during spring and fall meets.

Call: 859-254-3412

Online: keeneland.com

 

The classic sugar cookie as we know it today is believed to have been created by German Protestant settlers in the Nazareth colony of Pennsylvania in the mid-1700s. They baked the cookies in the shape of a keystone, Pennsylvania’s state symbol.

Some may argue that Magee’s perfected the cookies with their famous iced sugar cookies. For children and adults alike, the simple iced sugar cookie is a treat to eat and Magee’s version takes a backseat to no one.

Leslie “Fibber” Magee opened the historic bakery in 1956 that still specializes in made-from-scratch, fresh pastries and gourmet baked goods now 65 years later.

Where: 726 E. Main St.

Hours: Wednesday-Saturday, 7 a.m.-1:30 p.m., Sunday, 7:30 a.m.-1:30 p.m. Closed Monday-Tuesday.

Call: 859-255-9481

Online: mageesbakery.com

 

Chef Alan Lamoureux, culinary director for Bluegrass Hospitality Group — the parent of Malone’s — developed the Lexingtonian salad for Malone’s in 1998 as Malone’s Bottomless House Salad.

Originally it was made with hacked romaine lettuce, diced tomato, warm bacon bits and a choice of Green Goddess or Herb Cream dressing. Ultimately, the Herb Cream (Ranch) dressing proved to be the overwhelming favorite and at that time crisp, crunchy iceberg lettuce was incorporated into the salad to enhance the texture along with the thick creamy dressing, hence the Lexingtonian was born.

Chef Alan believes the salad’s popularity stems from the attention to detail and how serious Malone’s take the preparation and presentation of the salad, from start to finish.

“The lettuce and diced Roma tomatoes are cut fresh daily. The lettuces are washed in lightly salted ice water and spun dry and placed in perforated pans to chill and crisp in the cooler. Bacon bits are cooked crisp daily as well and kept warm and the dressing, well, we just can’t keep enough on hand, so that’s made fresh daily as well.

“The Lexingtonian is tossed fresh to order and served in a frozen bowl with frozen plates for each guest. Although our guests may not actually know what our protocol is in getting the salad in front of them, they love the simplicity of super fresh, high quality ingredients, served well chilled as a prelude to one of Malone’s famous prime steaks or other house favorites.”

Where: Lansdowne Shoppes, 3347 Tates Creek Road. Hamburg, 1920 Pleasant Ridge Drive, and Palomar Center, 3735 Palomar Centre Drive.

Hours: 11 a.m.-10 p.m. all locations, 7 days a week.

Call: Lansdowne Shoppes, 859-977-2488. Hamburg, 859-264-8023. Palomar, 859-977-2620.

Online: bluegrasshospitality.com/

malones

 

The Merrick Inn has been owned and operated by the Murray Family for more than 40 years and will soon change ownership. But do not despair. There are no plans to discontinue Merrick Inn’s famous fried chicken.

Bob and Libby Murray launched Merrick Inn in 1976 and Bob’s crave-worthy fried chicken has been on the menu from the start. Available in your choice of white or dark meat (or mixed), half a bird, each piece is “hand breaded with love.” ($28.)

Executive chef Patrick Jones said that Merrick Inn sells 400-500 chicken dinners each week. “Our chicken is so popular, we even have customers who buy it, freeze it, and send it to their friends.”

The chicken definitely has its loyal fans, according to spokesperson Nancy Owings. “When Bob Baffert comes to town, he always has the fried chicken.”

There is also the perennially popular Wednesday Night Special featuring two pieces of the golden brown chicken, mashed potatoes and gravy and one side item ($19.95.) Prepared in a cast-iron skillet, the gravy is superb.

Where: 1074 Merrick Dr.

Hours: Tuesday-Thursday, 5-9 p.m., Friday-Saturday, 4:30-10 p.m. Closed Sunday and Monday. Seating by reservation only.

Call: 859-269-5417

Online: www.themerrickinn.com

 

As the story goes, soon after opening Ramsey’s on High Street in 1989, Rob Ramsey was so busy that the ovens in his small kitchen were running 24 hours a day cooking meatloaf, pot roast and other menu items, leaving no time to cook the restaurant’s two dessert pies — Chocolate Brownie and Peanut Butter.

Fortunately, a small space became available next door to the restaurant and Ramsey set out to help his lead prep cook, Missy, launch a new business selling pies to Ramsey’s Diner and a local grocery chain.

The next day, Ramsey reportedly came to work to find a note from Missy saying that she had a change of heart and had decided to move away. Ramsey suddenly found himself in the pie business, and never heard from Missy again.

More than two decades later, the pies remain as popular as ever. From Peanut Butter Pie to Black Bottom Banana Pie to Mayday Pie to Pecan and Key Lime Pie, Missy’s serves up more than a dozen delectable pies (and even a cheesecake of the day), whole or by the slice.

Where: 502 E. High St.

Hours: 8 a.m.-5 p.m., 7 days a week.

Call: 859-253-0449

Online: missyspieshop.com

 

In 1951, Parkette’s founder, Joe Smiley, opened the roadside drive-in restaurant back when New Circle Road was merely a county dirt road. He featured his own version of the classic double-decker hamburger and called it the “Poor Boy,” named after the life that he had seen in West Virginia.

In its first 40 years (1951-1991), Parkette sold an estimated 19.2 million “Poor Boys.” And it remains popular today.

Made with two all-beef patties (full 1/4 pound), American cheese, slice of onion, lettuce, tomato, pickle, mustard and Parkette sauce on a toasted double decker bun, and served with fries ($7.99.)

Parkette has been featured on Food Network’s “Diners, Drive-ins, & Dives,” Discovery Plus “Food Paradise,” and the “Every Day with Rachel Ray” show.

Where: 1230 E. New Circle Rd.

Hours: 11 a.m.-8 p.m.,

7 days a week.

Call: (859) 254-8723

Online: www.theparkette.com

 

Spalding’s Bakery is a family-owned business that has been churning out the city’s favorite hand-formed doughnuts since 1929. The “original” is a delectable glazed, yeast doughnut that melts in your mouth.

If there is such a thing as the perfect doughnut, Spalding’s is where you will find it.

You will also find filled doughnuts, cake doughnuts, cinnamon rolls, brownies, cakes, cupcakes, and more. Don’t be surprised to have to wait in line. But rest assured, these fried dough treats are worth the wait. Be sure to bring cash. Spalding’s does not accept credit cards.

Where:

760 Winchester Rd.

Hours: Wednesday-Saturday, 6:30 a.m.-noon, Sunday, 7 a.m.-noon. Closed Monday-Tuesday.

Call: 859-252-3737

Online: spaldingsbakery.com

 

Tolly-Ho’s burgers first appeared on the scene in 1971 and for half a century, burger lovers have flocked there around the clock to feast on the signature fresh, hot, juicy burgers known as the Tolly-Ho (quarter-pounder), the Super-Ho (half-pounder), and the Mega-Ho (three quarter-pounder.)

Each of the burgers are dressed with your choice of cheese, lettuce, onion, ketchup, mustard, and Ho sauce. The meat is ground locally and brought in daily. Each of the burgers come with fries and are priced under $10.

Why is it the unassuming, hole-in-wall joints always have the best food?

Where: 616 South Broadway

Hours: Open 24/7 beginning at 6 a.m. on Tuesdays through 3 a.m. on Mondays. Closed Mondays.

Call: 859-253-2007

Online: tollyho.com

Do you have other iconic Lexington dishes that you think should be on the list? Tell us what you think below in the comment section. Or email Janet Patton at jpatton1@

herald-leader.com and

put “iconic dishes” in the subject line.