PHOTOGRAPHY BY CATHERINE VIOX
Holly Hill Inn’s historic Greek revival building in Midway, Kentucky, was a home and country inn before opening as a fine dining restaurant in 2001.
Owner Chef Ouita Michel was one of the first to elevate the bounty of Kentucky through farm-to-table cuisine. Many of the herbs and vegetables served spring from the restaurant’s own on-site garden and menu descriptions celebrate the farm of origin for artisanal-quality ingredients. The Inn serves a seasonal prix fixe menu for dinner and brunch and limits reservations to ensure leisurely dining so that guests have a table that is theirs for the duration of the meal.
PHOTOGRAPHY BY CATHERINE VIOX
Baked goods come from the restaurant’s own Midway Bakery across town. Try the salty-and-sweet combo of tender buttermilk biscuits layered with shaved smoky country ham and housemade apple butter. The creamiest cheese grits you will ever have, ground by fourth-generation Weisenberger Mills, are slow-cooked with sharp cheddar and a cayenne zing, and the simple but addictive (cucumbers, cream cheese) Benedictine spread moves up and down the menu, as a sandwich spread, filling for cherry tomatoes, and topping for salmon croquettes.
PHOTOGRAPHY BY CATHERINE VIOX
No proper Kentucky-centric menu is complete without featuring its native spirit. The Inn’s bourbon library has more than 100 offerings, and bourbon balls, crafted by confectioner Ruth Hunt Candies, are the perfect way to close your meal.
Holly Hill Inn, 426 N. Winter St., Midway, Kentucky, (859) 846- 4732, hollyhillinn.com
Facebook Comments