Jack Fry's
Kentucky
Jack Fry’s began as a Louisville sportsmen’s hangout in 1933, founded by Jack and Flossie Fry. Historic photographs still fill the dining-room walls, preserving connections with boxing, horse racing and the restaurant’s early years. After a period as a Mexican restaurant, Jack Fry’s reopened in 1981 and subsequently developed into a more ambitious dining destination. The menu retains a Southern thread through prawns and grits with country ham and red-eye gravy, fried oysters with country-ham beurre blanc, and bourbon-braised short rib. Escargots, house-made tagliatelle and pistachio-crusted salmon broaden the selection. Local suppliers appear throughout, including Weisenberger grits and Blue Dog Bakery bread.