Best of MY Louisville

Bryan Siders: I recommend pretzels (or breadsticks) with beer cheese, and an upside-down pizza. Try a beer you've never had before.

Rob Wooldridge: The papas frites are amazing. Six dipping sauces make an interesting taste combo.

Traci: You MUST have The Hot Brown sandwich. Any other restaurant is a fake - this sandwich was born here!

Christine Vaughan: Raspberry mead, yum.

Bryan Siders: My favorites are the jambalaya and chicken creole with an occasional half-order of butterfly shrimp. Also try the bread pudding, Cajun popcorn, and red beans & rice.

Bryan Siders: My standard meal here is the pork sandwich with fries and corn on the cob. The honey wings and burgoo are also great. Tea lovers should get the sweat tea, and Buttermilk Crunch is a great desert.

Bryan Siders: My favorites are the brisket, pulled pork, and pulled chicken. Closed Sunday.

Bryan Siders: The Caprese is my favorite, but haven't had anything bad here.

Bryan Siders: The rule of ordering the food (or drink) from the name of the place won't lead you astray here! No need to get the more expensive options: the regular mojito is plenty awesome.

Bryan Siders: Guinness, Scotch Egg, Guinness, fish and chips, and Guinness for dessert.

Kevin Kelly: Vaca Frita....You can't beat it!!

Bryan Siders: Try one of the award-winning pizzas! Specials are different at each location, so pay attention to listed locations.

Eater: Omitted from the inaugural Eater 18 only because this converted Unitarian Church is more bar than restaurant, its kitchen (elevated pub food) just added Friday, Saturday and Sunday lunch service.

Eater: Catch a whiff of Butchertown's neighborhood slaughterhouse before entering to oink out on a pig-centric menu. (Its pork rillettes might be the best appetizer in the city.)

Eater: Seviche? In Kentucky? Anthony Lamas's original take on the traditional Latin America dish proves it's possible here.

Eater: Diners were walking into this former walkout basement for chicken and waffles before that dish was cool (again). And three of our industry experts listed it as one of their top standbys of 2012.