Laura and Peter DiFabio opened their Madisonville restaurant in 1995, bringing real Italian food to an otherwise fast food-heavy town in Western Kentucky. The desserts are always house-made and, in summer, many of the vegetables and herbs come from Laura’s garden. [Photo: Facebook]

CKB describes itself as “not quite a bar and not quite a restaurant,” with a “casual-meets-refined atmosphere that welcomes beer drinkers, wine snobs, non-fussy eaters, and foodies alike.” Possibly Western Kentucky’s first gastropub, it offers small plates including eccentric egg rolls, Brussels sprouts and roasted cauliflower. [Photo: Facebook]

Leitchfield native Bill Hughes got a degree from Johnson & Wales in Charleston, SC, ran a restaurant for many years, then left the kitchen to be a stockbroker in Owensboro, Kentucky. Thankfully for Owensboro Bill returned to his senses and went back to the restaurant business, opening a small place in a former candy store, now decorated with historic Owensboro scenes and pantings by Bowling Green artist David Jones. Bill offers a constantly-changing menu covering an eclectic range of culinary influences often featuring local meats and produce as well as some seafood dishes reflecting Bill’s Charleston training. [Photo: Facebook]

In 2012, Executive Chef William Hawkins partnered with the Correll family to open one of Central Kentucky’s first small town farm-to-table restaurants. The Lexington Herald-Leader calls it “a place where neighbors gather and visitors can relax in wood booths lit by glass pendant lights designed by [internationally known Danville glass artist] Stephen Rolfe Powell” and continues: “There are no interior walls, so you can watch all the kitchen magic from your table. The cuisine is based on locally sourced ingredients, some picked fresh from a vegetable garden … [the chef] has planted in town.” [Photo: Bluebird official site]

Esquire’s John Mariani visited in 2011, noting: “The menu is modeled on French and California lines, and if you're touring the area, stop by for a terrific crab-cake sandwich with jalapeño slaw and perfect French fries, or some superlative buttermilk-brined fried chicken with mashed Yukon potatoes laced with a sage sauce and arugula.” Too bad Mariani missed the best dish, the chicken livers served with ricotta ravioli, lemon, garlic, basil and crème fraiche, which even liver-haters can’t resist. [Photo: Facebook]

This Wolfe County “eclectic American café,” in the heart of the Red River Gorge, was started in 2011 by Chicago rock climbers and professional photographers, Aaron Brouwer and wife, Tina Carter. Serving breakfast, burgers, vegetarian and vegan options from local and sustainable sources, the Rockhouse recently added wine service to its wide selection of beers. [Photo: Facebook]

Pikeville native Matt Corbin returned home after culinary school to open The Blue Raven, serving “Pub Style Appalachian Cuisine”—“Kentucky and Appalachia staples with unique twists that showcase quality ingredients and food preparation.” Many ingredients are local, even some from Corbin’s own farm. One Yelper says: “Best restaurant in Eastern Kentucky and whatever you consider to be second place isn't even close.” [Photo: Facebook]