Lynn's Paradise Cafe - Louisville, KY

 Here's the outside of the restaurant.  The outside is full of fun, colorful creatures and objects.  Parking can be tough, so be patient!!

 The inside has a store that the kids like to spend time in and the dining area is full of fun stuff - on the tables and all around the walls and ceiling.

 This was at our table and it just cracked me up and I had to take a picture of it.

 This is what Lynn made against Bobby Flay and won.  This is the famous bourbon french toast.  Usually it is delicious, but the bread was dried out and stale - to the degree that we sent it back.  Disappointing. But they were cool about taking it back and didn't give us any attitude - which you know happens sometimes when you complain about things.

 This was mine - Crunch cakes - great!!!  Slightly sweet and a bit crunchy.  I would have liked more granola in it.

 Paradise Pancakes—Our version of the classic pancake made with Weisenberger

stone-ground yellow cornmeal and whole wheat flour. Two giant cakes

Crunchcakes—Two generous multigrain Paradise pancakes filled with homemade

cinnamon granola

 This is what our son ordered.  See the hunk of mac and cheese on the top of the photo?  Our kids declared it the best mac and cheese they had ever had (see the recipe below!)....and that says A LOT!!!  The burrito was delicious too.  It had black bean chili, scrambled eggs, salsa and sour cream all wrapped up in a flour tortilla.  He ate the whole thing!!!

This is what my husband had.  "Just" eggs, sausage and biscuit with one side.  He ordered cheese grits as his side, for me.  I love cheese grits and these didn't disappoint at all!!  Creamy, cheesy, yummy!!  And check out this biscuit!!!  Are you kidding me?!!?  So light with a great top.....perfection!!!

On their website, they put their mac and cheese recipe -

(As seen on Oprah) 2 ounces butter, melted, plus extra for preparing the baking pan 1 quart evaporated milk 4 eggs, beaten 2 tablespoons paprika 2 teaspoons salt ½ teaspoon white pepper 1¼ lbs. shredded extra sharp cheddar cheese (preferably Vermont cheddar) 1 lb. dry elbow macaroni, cooked al dente Crumb Topping: ½ cup dry sourdough breadcrumbs (or other firm-textured white bread) 2 tablespoons butter, melted ½ cup grated Parmesan cheese 2 grindings of black pepper Preheat the oven to 350 °F. Butter a 13"x 9" pan. Set aside. In a large bowl, whisk together 2 ounces melted butter, evaporated milk, eggs, paprika, salt and white pepper. Set aside. Make the crumb topping by mixing all the ingedients together in a small bowl. Set aside. Layer one third of the cooked elbow macaroni in the prepared pan. Cover with one third of the shredded cheddar. Repeat the layers twice more, ending with an even layer of cheese on top. Pour the evaporated milk mixture evenly over the entire casserole. With gloved hand, press lightly on the top so the ingredients are moistened by the milk. Bake for 30 minutes, covered with foil. Remove the foil and sprinkle the crumb topping evenly over the top. Continue baking for another 15-20 minutes. Remove from oven and allow to sit at room temperature 5 minutes before serving Yield: Serves 12 as a side for lunch or dinner