Posts Tagged 'Sal’s Pizza'

The Bridge Pizza wins grand prize at Bluegrass Pizza Bake-Off turned Cheapside Pavilion in downtown Lexington into a pizzeria for its third annual Bluegrass Pizza Bake-Off.

For this year’s competition, PizzaOvens’ director Fash Asvadi and his staff chose to move the event downtown and give consumers an opportunity to choose their favorite pizzas, with proceeds going to the Lexington Humane Society.

Final judges included myself, Lexington restaurateur Joe Bologna, and Santo Bruno of Tampa, Fla., culinary coach of the U.S. Pizza Team.  There were two judging divisions, traditional and non-traditional, and one over-all grand prize winner. The grand prize winner was The Bridge Pizza on Waller Avenue. Pizza makers Osman Cagil and  Bayram Vatansever earned a trip to Italy and an opportunity to compete with the U.S. Pizza Team. Mostafa Elhity also is a partner in The Bridge.

First place winner in the traditional category was FatKats Pizzeria in Georgetown. Goodfellas Pizzeria of Lexington and Covington, and Sal’s Pizza in Louisville. In the non-traditional category The Bridge Pizza won first place; Sal’s came in second, and third place winner was Shakespeare & Co. of Lexington. in Nicholasville specializes in new and used pizza ovens and pizza equipment.


Friday Fest in the Pavilion starts this week

Downtown Lexington is the place to be Friday nights for the next few weeks. A new concert series, Friday Fest in the Pavilion, will run each Friday through Oct. 28.
Sponsored by the Cheapside Entertainment District Association, Friday Fest, which is a little similar to Thursday Night Live, will kick off at 6 p.m. in the park’s Fifth Third Pavilion.
This Friday, Jeremy Ashby, executive chef at Azur Restaurant, will char-grill oysters, and other food vendors include The Courtyard Deli, which will serve Krissy’s famous chili, and Goodfellas Pizza.
Entertainment, from 7 to 11 p.m. will feature Kenny Owens and Fun With Jello on Friday, and Sunday’s Best on Sept. 30.


Orchid Flower, 3090 Old Todds Road, is offering two specials this weekend: tofu satay and Nasi campur bento box (rendang, spicy beef cooked with coconut milk; perkedel jagung, a fried corn cake with shrimp; Labu siam, stir-fried chayote squash and steamed jasmine rice). Call (859) 543-1126 or visit
The Ketch Seafood Grill, 2012 Regency Road, is preparing a fresh Maine lobster clambake throughout September. Included are a 1¼-pound lobster with drawn butter, steamed clams, corn on the cob, and red potatoes. The cost is $25. Call (859) 277-5919 to reserve a lobster.


■ John Varanese, chef/owner of Varanese in Louisville, will be guest chef at Azur Restaurant on Tuesday. Azur executive chef Jeremy Ashby will join Varanese at his restaurant at 2106 Frankfort Avenue, on Thursday.
The dinners will feature the bourbon-smoked trout that won Ashby top honors at the Kentucky Seafood Cook-Off, and was prepared by Ashby and Varanese at the Great American Seafood Cook-Off in August in New Orleans. Dinners begin at 6:30 p.m. The cost is $45. Call (859) 296-1007.
St. Andrew Orthodox Church’s Heritage Festival will celebrate its 20th year this weekend. The festival will begin at noon Saturday and Sunday at the church, 1136 Higbee Mill Road. Entertainment includes ethnic dancers and authentic foods such as falafels, gyros, pierogies, tabouleh, baklava, and zatar bread. Call (859) 223-5091.

The Engine House Deli, 9 West Lexington Avenue in Winchester, is having open mic night on Tuesday. Hannah Mae Rector will participate. The restaurant, which is normally closed evenings, will open at 6 p.m. Call (859) 737-0560.


Underdog’s Sports Bar and Grill, 805 North Broadway, now is serving barbecue. Owner Danny Beile is hickory-smoking pork, brisket, chicken, ribs and wings. Beile also will smoke turkeys for the home cook. The restaurant serves a country-style menu at lunch that includes meatloaf and turkey and dressing. Call (859) 281-1116.
■ The new patio at Nick Ryan’s Saloon opens Wednesday, and the menu features burgers, jerk chicken and cayenne-buttered shrimp. The new bar will offer drink specials including $5 blueberry mojitos. Nick Ryan’s is at 157 Jefferson Street. Call (859) 233-7900.
■ The overall winner of the second annual’s Bluegrass Pizza Bake-off is Puccini’s Smiling Teeth. The pizza makers won a trip to Italy to compete in the World Pizza Olympics. Second-place winner in the traditional category was Sal’s Pizza in Louisville. Winners of the gourmet category are DiOrios Pizza & Pub in Louisville, and Snappy Tomato of Covington.
Addie’s at the Woodford Inn, 140 Park Street in Versailles, has a new management team. The restaurant serves breakfast, lunch and dinner 8 a.m. to 10 p.m. Tuesday through Saturday. A brunch buffet is served 10 a.m. to 3 p.m. Sunday. A ribbon-cutting ceremony will be at 4:30 p.m. Friday with bar and dinner specials all evening. The grand opening celebration will be Oct. 1 with music on the patio with Catch 22. Menu items include shrimp and grits, fried or baked chicken, hot Brown, and prime rib. Call (859) 873-5600.
Six Friends Café, 191 Kentucky Avenue, now offers delivery service. The menu is at Call (859) 309-0123.

Farmers market report

■ The Bluegrass Farmers’ Market will have heirloom beans, watermelons, tomatoes, pumpkins and mums. The market is open 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. The Mill Pond Shopping Center location is open from 9 a.m. to 2 p.m. Saturday. Visit
■ Saturday is customer appreciation day at the Lexington Farmers Market. From 9 a.m. to noon, there will be drawings for free products and gift certificates from vendors, pony rides and activities for children and samples of seasonal foods prepared by Sullivan University.
Vendors will have a variety of apples and pears, greens, squash, pumpkins, cauliflower, broccoli, peppers, tomatoes, eggplant, pawpaws, eggs, meats, sheep and cow’s milk cheeses, herbs, flowers and fresh pasta.
■ The East End Community Farmers Market, 560 East Third Street in the Pavilion at Midland Avenue, is open 9:30 a.m. to 2 p.m. Saturday. Farmers will have corn, green beans, melons, tomatoes, butternut squash and peppers.