Old Hickory opened in 1918. The secret of the restaurant’s longevity? Probably the fact that the cooking process here — slow cooking with hickory wood and a signature dip — has never changed. It might sound like an offbeat choice, but if you can order only one dish from the extensive menu of options, go for the mutton. "You don't hear much about mutton outside of Owensboro, but it’s our specialty," says owner John Foreman. "No one does it better." Little wonder, since it’s the meat that founder Charles "Pappy" Foreman first served when he entered the barbecue business in 1918.
Special Dishes: Mutton
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