Posts Tagged 'Jonathan at Gratz Park'

House Food & Wine joins South Lime lineup

The 200 block of South ­Limestone is home to ­several ­burgeoning ­businesses. The ­latest to open is House Food & Wine.
The restaurant opened this month in a restored circa 1900 house at 207 South Limestone. The menu is “upscale casual with modern American, Italian and international flavors, all in a budget-friendly and comfortable setting with an open kitchen,” partner David Jones said.
House specialties include panini sliders, burgers, pasta, entree salads and arepas, a Venezuelan corn cake filled with meat or cheese. Soup and dessert selections rotate daily, and the signature House dessert is a brownie with vanilla-bean ice cream.
Other managing partners are Isaac Kurs and Shawn Mitchell and his wife, Venezuela native Carolina, who is also the kitchen manager.
House is across the street from Jones and Kurs’ other venture, Soundbar.
Hours are 5 to 10 p.m. Tuesday through Saturday. Parking is available at 225 South Limestone. Call (859) 379-8207 or go to


■ A new spot to enjoy breakfast and lunch in Paris is Thyme Café and Catering, 602 Main Street. Cathy Vance is the chef. The menu features Belgian waffles, quiches, omelets, hot Browns, Angus burgers, soups and salads. Hours are 7 a.m. to 3 p.m. Monday through Friday and 9 a.m. to 3 p.m. Saturday. Call (859) 987-1488.

Special events

■ Wes Berry, author of The ­Kentucky Barbecue Book, will be a guest chef at Azur Restaurant at 6:30 p.m. Thursday. Executive chef ­Jeremy Ashby has created a menu that ­represents some of Kentucky’s native regional barbecue styles. Dinner and a signed copy of Berry’s book are $55.95. Dinner begins at 6:30 p.m.
The menu includes Western ­Kentucky slow smoked and pulled ­Boston butt with bourbon sauce, Daviess County-style sassafras smoked mutton and Monroe County-style pork steaks.
Azur is at 3070 Lakecrest Circle. Call (859) 296-1007 or go to ­
Jonathan at Gratz Park, 120 West Second Street, is having a Southern-style pig roast at 6:30 p.m. Sunday. The cost is $25. Call (859) 252-4949 or go to
■ The dinner/concert at Smith-Berry Winery on ­Saturday ­features the sounds of Nobody’s ­Bizness. The buffet menu includes grilled pork chops and grilled chicken breast. Tickets are $23.95 in advance. Call (502) 845-7091 or go to ­ The winery is at 855 Drennon Road in New Castle.


Minton’s at 760, 760 North ­Limestone, will open seven days a week beginning July 1. Call (859) 948-1874 or go to
Furlongs, 130 West Tiverton Way, is flying in fresh crawfish and crabs for the Fourth of July celebration. The deadline to place an order is June 28. Call (859) 913-5611.
■ Weekly fish fries are back on Fridays at Addie’s Restaurant at The Woodford Inn, 140 Park Street in Versailles. The menu ­features hand-battered cod, shrimp, clams and calamari. There will be live music on the lawn from 7 to 11 p.m. Dinner service begins at 5. The regular dinner menu also is available. Call (859) 873-5600 or go to ­

Farmers market report

■ Maggie Green, author of The Kentucky Fresh Cookbook, will be at the Lexington Farmers Market at Cheapside Park on Saturday. She will sign copies of her book at the Homegrown Authors table from 9 a.m. to noon. Also at the table will be Eddie Price, author of the novel Widder’s Landing.
Bluegrass Farmers Market will have black raspberries, tomatoes, lettuce, squash, cucumbers, greens, cauliflower, broccoli, baked goods, herb seasoning, pimento and beer cheese, jams and eggs. Go to
Winchester Farmers Market is open from 8 a.m. to noon Saturday on Main Street in the parking lot of Blue Grass Museum. Market items include ­cucumbers, zucchini, green beans, turnips, green tomatoes, red and green lettuce, onions, green tomatoes, fresh ground or whole bean coffee, black ­raspberries, organic vegetables, fresh ground whole wheat bread, sweet rolls, free range eggs, herbs and fresh flowers. The market also is open 4 to 6 p.m. Tuesday.

Hungry? Head to Bubby’s in Corbin

If you’re traveling on I-75 in the Corbin area, you might want to plan a trip around lunch or dinner time. Bubby’s BBQ, Catfish and Steak restaurant will be the place to stop if you’re hungry.
Bubby’s serves a buffet that includes everything Grandma cooks: fried catfish, fried chicken, corn bread, bean soup, dumplings, broccoli-chicken casserole, greens, green beans, beets, hominy, bread pudding, and chocolate cake. A salad bar is included. Prices range from $6.99 to $9.99.
The BBQ menu includes pulled pork and ribs which are smoked on site. Sandwiches and burgers also are available. Hours are 11 a.m. to 9 p.m. Wednesday through Saturday, and 11 a.m. to 3 p.m. Sunday. Bubby’s is at 2700 Cumberland Fall Road in Corbin. Call (606) 258-9070.


■ Just before Lexington baker James Brown was scheduled to appear on TLC’s season three of the Next Great Baker, Brown received results from a medical test and decided not to compete. He’s now recovering from surgery for a benign brain tumor, and the bakery at 1226 Versailles Road will be closed until Feb. 8. You can go to Brown’s Bakery Facebook page for updates from Brown’s wife Bridget.


Jonathan at Gratz Park, 120 West Second Street, will have a Wild Turkey bourbon dinner at 6:30 p.m. Thursday. Master Distiller Jimmy Russell will be guest speaker. Cost is $85. Call (859) 252-4949 or go to
■ Sondra Strunk, owner of Sondra’s Wine Creations, will offer samples of her pineapple wine jelly at Good Foods Café & Market on Saturday. Strunk will be at the café at 455 Southland Drive, from 11 a.m. to 2 p.m.
Alfalfa Restaurant, 141 East Main Street, will serve its holiday brunch on Martin Luther King Jr. Day. Specials, served from 9 a.m. to 2 p.m. Monday, will include heirloom pumpkin pancakes with apple compote, braised Stone Cross pork with pickled butternut squash, and Boone Creek Creamery asiago, spinach and mushroom omelet. Call (859) 253-0014 or go to
Wine + Market, 486 West Second Street, is offering classes this month. “Whiskeys of the World” is the topic for Jan. 24. The whiskey seminar will be from 6 to 7:30 p.m. and feature whiskeys from Ireland, Scotland, and Canada, and Kentucky bourbon. Cost is $10. “Wine 101” will be from 6 to 7:15 p.m. Jan. 28. Learn how wine is made and tips on tasting. Cost is $12. A beer tasting will be from 5 to 7:30 p.m. Jan. 30. Call (859) 225-0755 or go to


Nick Ryan’s Saloon, 157 Jefferson Street, is giving a portion of its proceeds on Monday to the Children’s Advocacy Center. Volunteers will be on hand to discuss the nonprofit organization that provides treatment and support to children who are victims of sexual abuse. Call (859) 233-7900 or go to
■ Bob Tabor, owner of the Engine House Deli, 9 Lexington Avenue in Winchester, is turning daily operations over to someone else while he devotes time to making River Rat beer cheese. Laine Rogers and Roy White will run the deli and they will retain the same menu. River Rat beer cheese is sold at retail markets in Central Kentucky. Call (859) 737-0560.
Double H BBQ, 1244 Versailles Road, is offering special packages for Super Bowl parties. Included are smoked pulled pork, beef brisket, and wings. Customers receive a free pint of a homemade side of choice with every pound of meat ordered for the game day party. Double H’s menu also includes soups, country ham, and a stuffed pork chop entree. Customers received free dessert on Mondays and Tuesdays with orders. Call (859) 523-4227, or go to

Nephew’s now in driver’s seat with Greek food truck

The late George Ouraniou served Greek specialties at community events.

The late George ­Ouraniou left his mark on Lexington by providing authentic Greek dishes to Central Kentuckians at a time when there were few ethnic restaurants in town. Ouraniou served his Greek specialties at many community events, and now his nephew Ilias Pappas is carrying on tradition by taking over Ouraniou’s mobile food-vendor business, the Athenian Grille.
The food truck will be at these ­locations through Oct. 26: 3454 ­Richmond Road, next to Glenn Auto Mall, 11 a.m. to 4 p.m. Monday through Friday; and West Sixth Brewery, 501 West Sixth Street, 5 to 10 p.m. Monday, Tuesday, Thursday and Saturday. The menu includes spinach pie, moussaka, Greek salad, hummus, baklava and gyros. Call (859) 351-1605  or go to


■ Julian Van Winkle III, president of Old Rip Van Winkle Distillery in ­Frankfort, will join chef Jonathan Lundy for a special dinner Thursday at ­Jonathan at Gratz Park for the third year in a row. The restaurant, 120 West Second Street, will be closed for normal service, and there are limited ­reservations available for the dinner.
The five-course menu will ­complement whiskeys that will not ­arrive in retail stores until later this year. Included are Old Rip Van Winkle 10 year 107 Proof and Pappy Van Winkle’s Family Reserve 20 year. Cocktails start at 6:30 p.m. followed by dinner seating at 7. The cost is $120. Call (859) 252-4949.
■ The menu for Saturday’s Dinner Night at the Greek Orthodox Church will feature specialties from Romania. Vlad Radulescu, a Lexington physician, will prepare the dinner, and wines will be provided by River Bend Winery. Hours are 5:30 to 8:30 p.m. The menu includes roasted pork, sauerkraut rolls and Romanian beef sausages. The church is at 920 Tates Creek Road. Go to
Lover’s Leap Vineyards & Winery, 1180 Lanes Mill Road, Lawrenceburg, will hold its first fall fling from 1 to 5 p.m. Saturday. There will be live music from 1 to 3 p.m., and food will be  provided by Talk of the Town in ­Lawrenceburg. Proceeds go to the Anderson Humane Society. Call (502) 839-1299 or go to
■ The South Limestone Association of Merchants is having a Rally Time block party Friday for the University of ­Kentucky homecoming. Businesses along the street will have special deals. Kennedy Book Store will hand out free UK ­basketball calendars until 6 p.m. and Pazzo’s Pizza Pub will have half-price ­appetizers from 4 to 7 p.m. Tin Roof, Local Taco and Two Keys also are participating.


■ Holiday flavors have returned to Graeter’s. The ice cream shop at 836 Euclid Avenue is scooping cinnamon, pumpkin, eggnog and peppermint stick through December.  Call (859) 253-6741 or go to
Ted’s Montana Grill has given its Web site,, a new look that includes several new features, including direct e-gift card purchase. Go to ­
for a chance to win gift cards for ­complimentary menu items through Dec. 31. Ted’s is at 2304 Sir Barton Way. Call (859) 263-5228.
Old Chicago, 1924 Pavilion Way, is having a Halloween mini tour ­featuring eight seasonal beers, ­including ­Woodchuck seasonal cider, Blue Moon harvest pumpkin ale, Widmer ­Brothers Pitch Black IPA and New Castle ­Werewolf. Call (859) 977-4640  or go to
Saul Good Restaurant & Pub and founder Rob Perez have received ­national recognition in the trade ­publication Nation’s Restaurant News. You can read how the sports-bar concept appeals to female consumers at

Farmers market report

■ Myka Smith-Jackson, a winner of the Healthy Lunchtime Challenge sponsored by Epicurious and Michelle Obama’s Let’s Move! initiative, will be at Lexington Farmers Market on Saturday. She will partner with Alex Jenkins, chef at Good Foods Market and Café, to use fresh market ingredients to prepare her winning recipe for perfect curry chicken wraps. The wraps may be sampled from 9 to 11 a.m. at Fifth Third Bank Pavilion in Cheapside Park. Go to
Bluegrass Farmers  Market will have tomatoes, winter squash, eggplant, peppers, beer cheese, baked goods, soup bean mix, greens, sweet potatoes, eggs, herb seasoning, jams and pumpkins. Hours are 9 a.m. to 2 p.m. Saturday and 3 to 6 p.m. Tuesday at 3450 Richmond Road, in the parking lot  of Pedal the Planet and Fast Signs. Go to


Minton’s 760 is open on North Limestone

Minton’s 760, now open at 760 North Limestone, features a menu that owner Ashley Minton calls “Southern with a twist.” Minton, who also owns Nova Gourmets Personal Chef & Events, said Minton’s will serve many recipes that are “my family’s favorites that I have adapted/changed up,” she said.
Breakfast and lunch are served from 7 a.m. to 3 p.m. weekdays and dinner is served from 5 to 9 p.m. Thursday through Saturday. Brunch is served from 10 a.m. to 2 p.m. Sunday.
“For dinner we will be doing seasonal dishes. They will change every week and be based on what is in season and what we can get from our farmers. We are using as many local products and foods as we possibly can, and will be making many items from scratch, such as sausage and apple butter,” she said.
Breakfast includes French toast, morning hot Brown, potato omelet, and biscuits and gravy. For lunch, there’s tomato pie, Carolina pulled pork, chicken pot pie, fried green tomatoes with ham salad, and chicken and dumplings. Call (859) 948-1874.


■ Kentucky Mudworks and Bourbon n’ Toulouse’s annual Empty Bowls event on Saturday will benefit Moveable Feast Lexington.  Starting at 11 a.m., customers can donate $15 and choose a handmade bowl and receive a free bowl of Cajun food.
The ceramic bowls were made by local artists at Mudworks. Moveable Feast delivers hot, freshly cooked meals to people living with AIDS/HIV-related illnesses as well as individuals who are patients of Hospice of the Bluegrass. Bourbon n’ Toulouse is at 829 Euclid Avenue. Call (859) 335-0300.
■ The Bourbon Review magazine’s second annual Bourbon Under the Stars will celebrate Bourbon National Heritage Month. The party will be from 7 to 10:30 p.m. Saturday at Fasig-Tipton, 2400 Newtown Pike. Tickets are $135 at the door. Call (502) 333-0086.
There will be a buffet of bourbons and special guests will be Bill Samuels Jr. of Maker’s Mark, and master distiller Jim Rutledge of Four Roses. Jonathan Lundy, chef/owner of Jonathan at Gratz Park, and Jeremy Ashby, chef at Azur, will prepare special dishes.
Alfalfa Restaurant, 141 East Main Street, is honoring author Ruth Reichl with special dinners on Friday and Saturday. Reichl is the keynote speaker at the University of Kentucky Women’s Writers Conference this weekend. Alfalfa will feature recipes from Reichl’s memoir Comfort Me with Apples. Chef Evan Gray will prepare Channing Way shrimp curry, made with fresh local vegetables simmered in a creamy coconut lime curry sauce, and served over brown rice with fresh fruit chutney on side. Hours are 5:30 to 9 p.m. Call (859) 253-0014 or go to
Thai Orchid Cafe will host a celebration of local food and sustainable culture on Saturday. Harvest Fest will benefit Seedleaf, a non-profit organization that aims to increase the availability of fresh, wholesome food to people at risk of hunger in Central Kentucky. There will be live music, and food and beverage tastings from Thai Orchid, Good Foods Market & Café, The Wholesome Chef, West Sixth Brewing, and Elmwood Stock Farm. Hours are 5 to 10 p.m. at Thai Orchid, 1030 South Broadway. Tickets are $40. Call (859) 288-2170.
Marikka’s Oktoberfest begins Friday and runs through Oct. 13. German Music Trio will play on Friday and Saturday nights. The menu features smoked pork knuckle cooked in sauerkraut and served with sauerkraut and mashed potatoes; Munich reuben, made with rye bread, bajuval cheese, sauerkraut, and bratwursts; and seasoned ground beef, mustard, and pickle wrapped in a thin strip of steak then covered with brown gravy. Call (859) 275-1925 or go to Marikkas is at 411 Southland Drive.
Horseshoe Bend Winery is holding its second Dinner in the Vineyard from 4 to 8 p.m. Sunday. Dustin Staggers, chef at 60 West Bistro in St. Matthews in Louisville, will prepare the menu. The five-course meal with wine pairings is $75. The winery is at 1187 Lawson Lane in Willisburg. Call (859) 375-0296.
■ During September, The Ketch Seafood Grill will feature a Maine lobster clambake, including a 1 ¼-pound freshly steamed lobster, steamed clams, corn on the cob, red skin potatoes, and drawn butter. Call (859) 277-5919 or go to The Ketch is at 2012 Regency Road.
Grimes Mill Winery, 6707 Grimes Mill Road, is celebrating its first anniversary from noon to 7 p.m. Saturday. There will be live music from 4 to 7 p.m. featuring harmonica and guitar blues. Call (859) 543-9691or go to
■ Chuck’s famous BBQ and old-fashioned cheese grits are on the menu Saturday at Smith-Berry Winery’s dinner/concert. Nervous Melvin and the Mistakes will entertain from 6 to 9:30 p.m. The winery is at 855 Drennon Road in New Castle. Call 1-888-845-7091 or (502) 845-7091 or go to

Farmers market report

■ Saturday is the last day for the Bluegrass Farmers Market Willow Oak location, 730 Millpond Road, in the parking lot for the Willow Oak Pool. The main location at 3450 Richmond Road, in the Pedal the Planet and Fast Signs parking lot, will be open for a few more weeks from 9 a.m. to 2 p.m. Saturday, and 3 to 6 p.m. Tuesday. Farmers have tomatoes, squash, eggplant, peppers, raspberries, watermelons, bok choy, eggs, herb seasoning, and pumpkins. Go to

First Watch now open on Richmond Road

Lexington has plenty of places to grab lunch, but when it comes to breakfast, there aren’t as many choices. First Watch, a breakfast, brunch, and lunch café, now is open at 3071 Richmond Road, in the Kroger shopping plaza.
The menu offers pancakes, omelets, salads, and sandwiches, and specialties include Chickichanga healthy turkey omelet, and fresh fruit crepes. The restaurant is open from 7 a.m. to 2:30 p.m. daily. Call (859) 899-3447 or go to


■ The annual Moon Festival Celebration will be from 4 to 8 p.m. Saturday in the Moondance Amphitheater in the Beaumont Centre Circle. The event, sponsored by the Kentucky Chinese American Association and the Beaumont Centre Family YMCA, will feature live entertainment and a “Best fresh moon cakes” contest. At 2 p.m., there will be children’s activities at the Beaumont YMCA, including lantern making. Go to for a schedule.
Ted’s Montana Grill, 2304 Sir Barton Way, is continuing its 10th anniversary celebration and raising funds to support Share Our Strength’s No Kid Hungry campaign. Guests who donate $5 or more while dining Sunday through Sept. 22, will receive a certificate good for $5 off a future purchase of $20 or more. Call (859) 263-5228 or go to

Jonathan at Gratz Park, 120 West Second Street, is having a Grgich Hills wine dinner on Wednesday. The five-course dinner begins at 6:30 p.m. Cost is $75. Call (859) 252-4949. Seating is limited for this event.
Stella’s Kentucky Deli, 143 Jefferson Street, continues its Dining for a Cause events on Thursdays. Each week a different non-profit organization receives the proceeds. Here’s the line-up: Broke Spoke, Thursday; Maxwell Legal Clinic, Sept. 27; Community Farm Alliance, Oct. 4; and Kentuckians for the Commonwealth, Oct. 11. Call (859) 255-3354 or go to
Wilson Farms will harvest shrimp at 11 a.m. Saturday and Sept. 22. Ponds are in Lancaster on Ky. 1150. Look for signs. The cost is $8 a pound. Bring ice and a cooler to transport the fresh shrimp. Call (859) 339-1802 or (859) 792-1443.
Midway School Bakery, 510 South Winter Street in Midway, is preparing a traditional honey cake in honor of Rosh Hashanah, the Jewish New Year. Honey cakes are made with local honey from Midway, Weisenberger Mill flours, and spiced with cinnamon and applesauce. Cakes will be available Saturday through Sept. 25, the beginning of Yom Kippur. Cost is $8.95. Call (859) 846-4336.
The bakery will have caramel apple funnel cakes, and apple cider glazed cake donuts during Midway’s Fall Festival on Saturday and Sunday.

New menus

■ Leonardo Capezzuto, owner of Casanova Italian Restaurant, 855 South Broadway, has returned from a summer trip to Italy with new recipes for his menu. Included are manicotti Bolognese, penne with ricotta pesto, and lamb osso buco in ragu’ sauce. Call (859) 309-3313.
Nick Ryan’s Saloon, 157 Jefferson Street, has added new items to its Saturday brunch menu. Included are lemon ricotta pancakes and breakfast bread pudding. Call (859) 233-7900 or go to
Detroit Coney Island, 1301 Winchester Road, in Eastland Shopping Center, has added three Greek sandwiches to its menu. The restaurant has changed its hours and now is open 10 a.m. to 7 p.m. Monday through Friday. Call (859) 280-9138.

Farmers market report

Bluegrass Farmers’ Market will have green beans, tomatoes, squash, eggplant, peppers, raspberries, watermelons, bok choy, nappa cabbage, kale, and pumpkins.
Locations and hours are: 3450 Richmond Road, in the Pedal the Planet and Fast Signs parking lot, 9 a.m. to 2 p.m. Saturday and 3 to 6 p.m. Tuesday; and 730 Millpond Road, in the parking lot of the Willow Oak Pool, 9 a.m. to 2 p.m. Saturday. Go to

Smokin’ Hogg brings Texas barbecue to Versailles

Edward Hogg has had several businesses at 464 Wilson Avenue in Versailles, including a car wash and a landscape business. Now he’s cooking barbecue.
At Smokin’ Hogg, “we do Texas-style barbecue in a Caribbean atmosphere,” Hogg said.
He grew up in Houston, and while attending Western Kentucky ­University spent a lot of time at Smokey Pig Bar-B-Q learning how to cook Western Kentucky-style barbecue. He has cooked barbecue “off and on for 30 years,” he said, and started catering about 10 years ago.
Hogg serves beef brisket, pulled pork, chicken, baby back ribs, spare ribs, hamburgers and hot dogs. He also makes Texas-style chili. Sides include baked beans and coleslaw, and he uses his mother’s recipe for potato salad.
Hours are 11 a.m. to 9 p.m. Monday through Saturday. Call (859) 351-9701 or go to

Special events

■ The second Bluegrass Food Blast will be 11 a.m. to 6 p.m. Friday and Saturday in the vacant lot at Main and Vine streets. The event, sponsored by the Bluegrass Food Truck Association, features mobile food vendors. Go to
■ Special events at Jonathan at Gratz Park sell out quickly, so you’ll want to make reservations right away for this dinner. Bill Samuels Jr., chairman ­emeritus of Maker’s Mark Distillery, will be a guest at a six-course bourbon ­dinner at 7 p.m. July 12. The cost is $85. The restaurant, at 120 West ­Second Street, will not have regular dinner service that evening. Call (859) 252-4949.
The Lafayette senior living ­community, 690 Mason Headley Road, is having a chef cook-off Thursday. The Five Star Chef Showcase will feature chefs from four senior communities: Robert Gilbert, The Lafayette; Clifford Strong, Ashwood Place in Frankfort; Linda Meoak, The Forum at ­Knightsbridge in Columbus, Ohio; and Alan Booze, Meadowood in ­Bloomington, Ind. Judges will include Mayor Jim Gray; Alan ­Lamoureux, ­culinary director for Bluegrass ­Hospitality Group; John Foster, culinary chair at Sullivan University; and Patrick Jones, executive chef at Merrick Inn. Call (859) 278-9080.
The Salvation Army is ­partnering with restaurants to expand this ­summer’s LemonAiD campaign. ­Restaurants will donate a portion of lemonade and iced tea sales from June 29 to July 31 to the Salvation Army to be used for operating expenses for children living in the emergency shelter. Restaurateurs who would like to ­participate may call Bruce Manor at  (859) 252-7706, Ext. 117.
Fazoli’s and Feed the Children are teaming for the Fazoli’s Breadstick Tour to raise awareness and money for ­childhood hunger.
Volunteers from Feed the Children will hand out bread sticks and flyers in downtown areas, neighborhood parks and at local events in 15 cities. The goal is to encourage people to make ­donations to Feed the Children at a ­participating Fazoli’s ­restaurant. In return, Fazoli’s will give them a coupon for $5 off any family meal purchase.
You may follow the tour online at It will be in Lexington through Sunday. Scheduled stops include downtown, Cheapside Park, Shillito Park, Fayette Mall and the Southland Park pool.
Logan’s Roadhouse is having a Wing It Chickin’ Dance Contest on ­Facebook. Logan’s is asking ­customers to perform their best and most ­entertaining dance moves, ­choreographed to a version of The Chicken Dance. Five winners will receive free wings for an entire year. Go to
■ Former football star Babe Parilli, author of Kentucky Babe, will sign ­copies of his book from noon to 3 p.m. Sunday at Casanova Italian Restaurant, 855 South Broadway. The book is $24.95; customers who buy the book will receive a $20 gift certificate to ­Casanova. Parilli is the cousin of ­Casanova owner Leo Capezzuto. Call (859) 309-3313 or go to


Martine’s Pastries is providing ­desserts for the menu at D’Italia, 128 East New Circle Road. Included are tiramisu, chocolate bombe cake, peanut butter pie and pistachio cake. Call (859) 244-8995 or go to Martine’s is at 1039 Industry Road. Call (859) 231-9110  or go to
Natasha’s Bistro & Bar, 112 ­Esplanade, has installed two awnings that protect the front patio and the back Alley Bar. Patios are open whenever the restaurant is open. Farmers market brunch is served 10 a.m. to 2 p.m. ­Saturday and Sunday. Call (859) 259-2754 or go to
Three Suns Bistro has a new ­summer menu that includes duck ­quesadilla with corn and black bean salsa; cypress chicken with olives, ­artichoke hearts, tomatoes and feta cheese; roasted salmon; and shrimp and mussels in a tomato basil broth. The bistro is at 298 East Brannon Road, in Brannon Crossing. Call (859) 245-0048.

Farmers market report

■ Corn is in at Bluegrass Farmers’ Market, 3450 Richmond Road, in the Pedal the Planet and Fast Signs parking lot. Hours are 9 a.m. to 2 p.m. ­Saturday and 3 to 6 p.m. The Willow Oak ­­­ ­location is at 730 Millpond Road, in the parking lot for Willow Oak Pool. Hours are 9 a.m. to 2 p.m. Saturday. Go to

Italian deli replaces Stanley J’s New York deli

Stanley J’s New York Style Deli closed in September to the dismay of many, but now an Italian deli has taken its place. ­Rosalia’s Old World Italian Deli serves authentic recipes from the Italian grandmother of owners and sisters Claira Reynolds and Noelle Rayan.

Rodney Reynolds and Khalid Rayan have joined their wives in helping them realize their dream of owning an Italian restaurant that has the flavor of their Italian grandmother’s kitchen on Sundays.

The women grew up in the restaurant business. Their father, John Mione,  owned several Mione’s delis in Southern California, but the love of Italian food was born at the table of their grandmother Catherine “Rosalia” Mione.

The menu includes corned beef, Reuben and pastrami sandwiches, soups, salads, cannolis and tiramisu. Coffee is 25 cents. The dinner menu offers spaghetti and lasagna. Hours are 11 a.m. to 8:30 p.m. Monday through Saturday. Call (859) 223-3354  or go to

Special events

Jonathan at Gratz Park, 120 West Second Street, is having a wine dinner Tuesday featuring wines from Justin, a winery in Paso Robles, Calif., on the state’s central coast. Justin makes Bordeaux-style blends and single varietals, combining Old World tradition with New World techniques. Wines include Justin chardonnay, 2008; Justification, 2008; Isosceles, 2008; and Obtuse, 2009. The five-course dinner, at 7 p.m., is $75. Call (859) 252-4949  or go to,  or

Rodney’s on Broadway, 222 North Broadway in Georgetown, will have a wine dinner at 6 p.m. Wednesday featuring wines from Austria, Australia and Argentina. A guest speaker from Winebow Imports will introduce each wine. The cost is $60. Call (502) 868-7637.

Hanna’s on Lime, 214 South Limestone, will celebrate Leap Day on Wednesday by offering turkey and dressing as the daily special for $7.95. Side dishes include mashed potatoes with turkey gravy, kale, green beans, ­macaroni and cheese, baked sweet potato, corn pudding, broccoli casserole, and lima beans. Delivery is available. Call (859) 254-6264  or go to

■ As part of the Community Table at Oliva Bella series, owner Lea Ann Vessels and guest Paolo Capretti will co-host “Eat, Drink, Learn Italian” from 6:30 to 8 p.m. March 7. On Wednesday evenings for four weeks, a different region of Italy will be featured and guests will learn about the food, wine, culture, and basic Italian language. Puglia is the first region to be spotlighted. The cost is $100. Oliva Bella is at 400 Old Vine Street. Call (859) 983-3567.


The Julep Cup, 111 Woodland ­Avenue, is offering ahi tuna sashimi with tempura rock shrimp; black ­grouper with mixed grains; and red curry lamb stew as weekend specials. Phil Copeland and Friends will entertain Friday and Bruce Lewis on Saturday. Call (859) 226-0300.

Thai Orchid Café, 1030 South Broadway, is having a seafood feast on weekends through Easter. The menu includes shrimp and coconut cream soup, Thai shrimp trio, salmon hot pot and seafood coconut curry. Call (859) 288-2170 or go to

■ The Town Branch Market & Deli, 233 East Main Street, has expanded its deli menu to include breakfast biscuits and English muffins with sausage or bacon, egg and cheese. The store now sells donuts from Donut Days Bakery. For lunch, the deli is now preparing hot pressed sandwiches, chili dogs and 7-inch pizzas. Call ahead at (859) 280-2122, and your order will be ready when you arrive.

■ On Fridays through April 6, Shaker Village of Pleasant Hill is having Friday Night Fish Fry at the Trustees’ Office Dining Room. Hours are 5:30 to 8 p.m. The cost is $12.95. Call 1-800-734-5611, Ext. 360.

Rossi’s Restaurant, 1060 Chinoe Road, offers daily dinner specials and happy hour at the bar from 5 to 7 p.m. every night, and all day Sunday. Also featured are half-price bottles of wine on Tuesdays. Call (859) 335-8788  or go to

Detroit Coney Island is serving its fish sandwich for the Lenten season. Locations are 1301 Winchester Road in Eastland Shopping Center, (859) 280-9138; and 825 Lane Allen Road, (859) 278-3982.


■ Jeff and Kim Bullock, former owners of Friends & Co., are now back in the same location with The Secret Bar & Grill. The restaurant at 841 Lane Allen Road now serves some of the original Friends & Co.’s favorite homemade pies. New menu options include ­Calabash seafood. Call (859) 317-8673.

Event touts gluten-free fare on many menus

Dining out is often ­complicated for those who have food allergies, but some restaurants are ­making it easier for those with celiac disease.
Several Central Kentucky ­restaurants are educating consumers about their gluten-free menus at Gluten Free ­Lexington’s annual Vendors on Parade event at 6 p.m. Monday at Imani ­Baptist Church Family Life Center, 1555 Georgetown Road.
Participants include Outback ­Steakhouse, Good Foods Market and Café, Bella Notte, P.F. Chang’s, ­Bourbon n’ Toulouse, Malone’s, Bonefish Grill, Jonathan at Gratz Park, Fat Katz ­Pizzeria, The Melting Pot, Puccini’s, Carino’s Italian Restaurant, Carrabba’s, Great Harvest Bread and Whole Foods.
Tickets are $20 for non-members, $12 for children 12 and younger. Call Jan Falwell at (502) 542-9059 or go to
Special events
Heirloom Restaurant, 125 East Main Street in Midway, is sponsoring a charity event a month. On Sept. 22, the restaurant will donate 20 percent of its revenue to the Center for Courageous Kids. The camp is designed for children living with medical conditions. The campus in Scottsville includes a medical center, equestrian center, bowling alley, indoor swimming complex, gymnasium and climbing wall. Call (859) 846-5565 or go to
■ Friends of the late Hal “Woody” Steele are organizing a fund-raiser for his daughter, Sydney, at Village Host Pizza, 431 Old Vine Street. Woody Steele was a teller at Keeneland for more than 25 years. Sydney, a music student at Oklahoma City University, will sing at the event, which begins at 6 p.m. Tuesday. Call (859) 455-3355 or go to
■ The ninth annual Edward T. ­Houlihan Halfway to St. Patrick’s Day party will be Tuesday at O’Neills Irish Pub, 2051 Richmond Road. Hours are 5:30 to 8 p.m. Entertainment will be provided by pianist Mayme Hamby, McTeggart Irish Dancers and Liam’s Fancy Irish Music. The menu, prepared by guest chef Mary Parlanti, includes lamb stew and brown bread. Proceeds benefit the Lexington Sister Cities’ student scholarship fund. Admission is $10 at the door. Call (859) 266-4488 or go to
The CastlePost, 230 Pisgah Pike, in Versailles, will have a wine dinner on Sept. 16 featuring Bott Geyl, Cremant d’Alsace. A sparkling wine reception begins at 6:30 p.m. followed by dinner at 7:30 p.m. Chefs who will prepare the meal are Cameron Irvin and Giya Day of CastlePost, Joseph Pugh of Nick Ryan’s Saloon, and Danielle Venditti of Underground Catering. The cost is $110. Call (859) 879-1000 or visit
Weekend specials
Onizim’s, 735 East Main Street, will honor all military, firefighters and police officers this weekend, the 10th anniversary of 9/11. With their ID, they will receive a 50 percent discount on entrees. University of Kentucky football fans may show their tickets this weekend for a 25 percent discount on entrees. The specials are for dine-in only. Call (859) 266-9000 or go to
Orchid Flower, 3090 Old Todds Road, is offering a vegan/­vegetarian special this weekend. The bento box ­includes bala bala, fried mixed ­vegetables; gado gado, freshly steamed vegetables and lightly fried tofu with house special peanut dressing; grilled portobello mushroom and lettuce ­sandwich with vegan spicy mayonnaise, and agar agar, a dessert made with brown palm sugar and coconut milk. Call (859) 543-1126 or go to
Farmers market report
■ For the second year in a row, ­Bluegrass Farmers Market has been voted the No. 1 farmers market in Kentucky by American Farmland Trust. This week, the farmers have tomatoes, potatoes, beans and raspberries. Hours and locations for the 100 percent grower/producer-only market are: 9 a.m. to 2 p.m. Saturday and 3 to 6:30 p.m. Tuesday at 3450 ­Richmond Road, in the parking lot of Pedal the Planet and Fast Signs; and 9 a.m. to 2 p.m. Saturday and 3 to 6:30 p.m. ­Thursday at Mill Pond Shopping Center. Go to ­
East End Community Farmer’s Market, 560 East Third Street in the Pavilion at Midland Avenue, will have corn, green beans, melons, tomatoes, butternut squash and peppers. Hours are 9:30 a.m. to 2 p.m.
Lexington Farmers Market is open 7 a.m. to 3 p.m. Saturday in Cheapside Park in the Fifth Third Bank Pavilion, 10 a.m. to 2 p.m. Sunday on Southland Drive near Sav-a-Lot, and 7 a.m. to 4 p.m. Tuesday and Thursday at South Broadway and Maxwell Street.
Woodford County Farmers ­Market hours and locations are: 8 a.m. to noon Saturdays at Courthouse Square, ­Versailles, 3 to 6 p.m. Mondays in downtown Midway and 3 to 6 p.m. Wednesdays at Versailles Presbyterian Church. adds a magazine to its mix

From couponing to home gardening, grocery shoppers are looking for ways to stretch their dollars. has created a magazine companion that is filled with recipes that include a per-serving cost analysis. The first issue includes topics such as 10 dinners for $10, a month of low-cost meals, using pasta to stretch a budget, and recipes for making popular take-out items at home.
There’s also a free mobile tag-reader app that allows you to scan tags throughout the magazine and download recipes to your phone. If you don’t have a smartphone, type into your browser to access an interactive list of all the tagged recipes in the publication.

The best ‘right now’

Esquire food blogger and author John Mariani listed the “Best Restaurants in Kentucky Right Now” in a recent post and includes several in Central Kentucky. They are:
Lexington’s Dudley’s on Short, 259 West Short Street; Jonathan at Gratz Park, 120 West Second Street; Malone’s, 3347 Tates Creek Road; and Yamaguchi’s Sake and Tapas, 125 Codell Drive; and Midway’s Holly Hill Inn, 426 North Winter Street, and Heirloom, 125 Main Street.
You can read what Mariani has to say about each at

Pick and choose

Courtney Farms in Bagdad has created a “virtual farmers market” to sell produce directly to consumers.
Mary and Shane Courtney, owners of the 94-acre farm in Shelby County, have offered community supported agriculture memberships for two years, but their new A La Carte program is designed for people who want to pick and choose their vegetables. Consumers can go to and choose among six locations in Shelbyville and Louisville to pick up their orders.
The program offers vegetables grown at Courtney Farms. They include: beets (candy-striped, golden and red), rainbow Swiss chard, cucumbers, garlic, green onions, squash (yellow and Zephyr, which is part yellow and green), and zucchini. For additional A la Carte offerings, Courtney Farms collaborates with a number of local farmers. They include:
Swallow Rail Farm in Simpsonville: asparagus, blueberries, herbs, eggs, lamb, specialty vegetables.
Mulberry Orchard in Shelbyville: apples, peaches.
Stone Cross Farms and Cloverdale Creamery in Taylorsville: beef, pork, and English-style farmstead cheeses made from local milk in four flavors.
Highland Livestock in Waddy: frozen hamburger patties and ground beef, beef jerky in hickory-smoked original and black pepper.
Debbie Young in Finchville: Hampshire-Suffolk cross lamb.
Cedar Haven Farm in Waddy and Shelby Countian Suzi Rice: blackberries.
David Davidson in Henry County and the Hogg family in Shelbyville: eggs.
Franklin County producer Mike Salyers: mild and hot sausage, asparagus.
Franklin County beekeeper Joel Shrader: raw honey.
Fayette County producer Todd Clark: whole chickens and turkeys.
Smiley’s Strawberries in Washington County: strawberries.
Gilkison Farms in Winchester: black raspberries.
Steve Isaacs in Nonesuch: table grapes.

All dressed in white

It is Christmas in July at Southern Living. The magazine is challenging readers to create a white cake, and the winning recipe will be featured on the cover of the December issue.
The contest winner will receive $1,000. Two runners-up will receive $500 each, and their recipes will be featured in the dessert story in December.
Here’s how to enter: Start with one of Southern Living’s five favorite holiday cake batters listed on the Web site, then make it your own. The deadline for submissions is July 31. Go to

Ky.’s foodie destination

Grub Street, New York magazine’s food and restaurant blog, has compiled a list of the top foodie destinations in each state, with the Kentucky Bourbon Trail representing Kentucky. Here is what Grub Street had to say about it:
“It wouldn’t be too difficult to chart your own tour of Kentucky’s distilleries, but why bother when the Kentucky Distillers’ Association has done the work for you? Just head for the official site to get all the info you need to plan your pilgrimage to America’s boozy Promised Land.”
The blog also suggests adding Buffalo Trace to the itinerary and stopping at The Brown Hotel in Louisville for its signature hot Brown. Go to×00055.

10 summer food trends

If you would like to jazz up your summer menus, take a look at Betty Crocker’s top 10 summer food trends, then try a new recipe for each.
The trends and recipe ideas include:
Cheeky tiki. Originally inspired by South Pacific culture, the fun tiki trend is back in a big way. Make mai tai tiki pops. Rum-spiked frozen treats take the flavors of a tiki cocktail – the mai tai – and turn it into a fruity (and boozy) ice pop.
New takes on cupcakes. Dessert lovers are inventing interesting twists on the classic cupcake – even looking to retro refrigerator, or “icebox,” desserts for inspiration. Try lemon-ginger icebox cookie cupcakes made with cookies – which, when stacked between layers of whipped cream and then chilled, become cakelike.
Spice it up. Bold and big flavors are all the rage, updating classic foods through new flavor combinations and cooking techniques. Make fresh sriracha refrigerator pickles by adding a hot, Thai-inspired sauce that spices up your garden bounty – no canning equipment required.
Move over, meat. With vegetarian – and flexitarian – eating gaining popularity, more and more people are seeking meatless options that don’t skimp on flavor. Prepare a monster veggie burger loaded with fresh vegetables and tasty chickpeas. It moves veggies from the side to the center of the plate.
Easy freezy fun. Frozen ice cream novelties are the ultimate summer treats for adults and kids, leading to interest in homemade ice cream and frozen pops. Fruity fro-yo fun bars call for four ingredients and a few simple steps, so it’s easy to make with the kids.
Thrillin’ grillin.’ Grillmasters everywhere are taking lessons from the “tableside” preparation trend, using the grill to bring flavor to unexpected dishes. Make grillside guacamole with fresh avocados, sweet onions and other veggies.
Kid food grows up. The foods that we loved best as children always inspire special memories. Make beer snow cones from granita-style beer “snow” and a drizzle of fruity simple syrup.
Pie lovin.’ This has been declared the “Year of the Pie,” and we are seeing (and eating) creative takes on pies, from sweet to savory. Take crunchy graham crackers, melty chocolate, and marshmallows, and put them into a handheld pie pocket.
Back-yard green grocer. More people than ever are “shopping” in their own gardens – or at local farmers markets – to create flavorful summer dishes full of their favorite veggies. Make green garden fries from fresh veggies.
Switch up the ‘wich. Sandwiches are the ultimate comfort food from old favorites like PB&J and grilled cheese to new obsessions like Korean tacos. We’re seeing this trend in everything from food trucks to restaurants devoted to a singular type of sandwich. Serve Greek grilled cheese tacos, a Mediterranean-inspired dish that reinvents the familiar grilled cheese sandwich in taco form.
Recipes are at

Great Mexican eatery is coming out of ‘hiding’

Sometimes when you find a great little out-of-the-way restaurant, you keep it a secret so you won’t have to wait for a table. It seems that is what has happened at La Marquesa Mexican Restaurant, 165 East Reynolds Road.
It had been a grocery store for years, and the owners, Gloria and Marcos Moreno, turned it into a restaurant a while back. It’s behind Captain D’s ­Seafood Restaurant and not ­noticeable from the street, so customer traffic has been slow. But word is getting out about the handmade tamales.
Gloria Moreno makes tamales with cheese and jalapeño, chicken and green sauce, pork and red sauce, and sometimes she makes chicken and pork tamales in banana leaves. “Everything is most like homemade,” she said. “I make mole sauce like my grandmother made it. We cook like we were in Mexico.”
Hours are 11 a.m. to 10 p.m. Sunday through Thursday and 11 a.m. to 11 p.m. Friday and Saturday. Call (859) 225-4840.

Openings and new hours

Top Cats Grill and Bar has opened in the former Rumors location, 3110 Maple Leaf Drive, at Man o’ War ­Boulevard. Owner Cheri Gustafson said Top Cats serves “tons of appetizers” and a “huge” selection of salads and sandwiches. Specialties include ribs, rib-eye steaks, crab cakes, fried chicken, and shrimp and grits. Hours are 11 a.m. to 10 p.m. Sunday through Thursday, and 11 a.m. to 11 p.m. Friday and ­Saturday. Call (859) 523-2287.
Bill’s Saloon at Connemara Golf Course is open for lunch from 11 a.m. to 5 p.m. daily. The restaurant, in the historic 1840s plantation house at 327 Lexington Road in Nicholasville, serves salads, sandwiches and a grilled Alltech Angus hamburger, and it has Alltech’s trio of beers on tap: Kentucky Ale, Kentucky Light and Kentucky Bourbon Barrel Ale. Call (859) 885-4331 or go to ­

Special events

Equus Run Vineyards kicks off its summer concert series Saturday. Swing Street Band will entertain in the ­amphitheater at the winery, 1280 Moores Mill Road, Midway. Tickets for the concert and dinner buffet are $24.50 in advance. The menu includes grilled rib-eye sandwiches; vegetarian meals are available. Wine tasting is $2. Gates open at 4 p.m. Go to
Holly Hill Inn, 426 North Winter Street in Midway, is celebrating summer Caribbean-style with a calypso night at 6:30 p.m. Friday. The chefs will grill jerk chicken, jerk pork, ­curried goat, and catfish with rock shrimp salsa. Clary Hill Farm in Anderson County is picking the first of its hot chili peppers for the dinner, including the ­Trinidad scorpion, scotch bonnet ­peppers, ­habaneros and ghost chili pepper. ­Connie Lemley in Frankfort is ­harvesting greens for the callaloo, a traditional Jamaican dish. Caribbean Blues will entertain. The cost is $50. Call (859) 846-4732 or go to
Jonathan at Gratz Park, 120 West Second Street, is ­having a seafood boil on the patio Sunday. Chef/owner Jonathan Lundy will use lobster, shrimp, clams, mussels, and fresh corn and ­potatoes. It will be dumped promptly at 8 p.m. Dinner will be served family style and is limited to 25. The dinner is $45 and is by reservation only. Call (859) 252-4949.
■ Wilson Nurseries in Frankfort is having a ­Bluegrass Eggfest on Friday and ­Saturday. Sage Garden Café is smoking salmon on the Big Green Egg grill at 6:30 p.m. Friday. The menu also includes beef tenderloin. On Saturday, you can sample the winning recipes from the Eggfest Cook-off for $3. The ­nursery and café are at 3690 East West ­Connector. Call (502) 223-1488 or go ­

Farmers market report

Bluegrass Farmers Market is having customer appreciation day Saturday at both market locations: 3450 Richmond Road, in the parking lot of Pedal the Planet and Fast Signs, and Mill Pond Shopping Center. Hours are 9 a.m. to 2 p.m. Saturday and 3 to 6:30 p.m. Tuesday. Shoppers will receive free tote bags Saturday. Go to
Woodford County Farmers Market has tomatoes, potatoes, cucumbers, peppers, cabbage, honey, beef, pork and baked goods. Locations and hours are: Main Street in Midway, 3 to 6 p.m. Mondays; Versailles Presbyterian Church, 3 to 6 p.m. Wednesdays; and Versailles Courthouse, 8 a.m. to noon Saturdays.

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