Southern cooking has always been tied to the south's abundant agriculture, but Louisville restaurants in particular elevate farm-to-table dishes to an art form. One of the first to instigate this culinary movement was Chef Kathy Cary who opened her restaurant, Lilly’s, more than 25 years ago. She spread the word of fresh cooking through dishes such as fried oysters and weisenberger grits that make use of organic vegetables and artisan cheese. But although Lilly’s remains one of the best restaurants in Louisville, it’s hardly the only highly regarded spot. Proof on Main, for instance, alters its entire menu seasonally to show off the freshest local ingredients, ranking it among many downtown Louisville restaurants worthy of a repeat visits.