Masala Fine Dining: Don't bother with the buffet
By Wendy Miller Contributing Restaurant Critic
Masala Fine Dining, a second location of the Masala in Beaumont, is tucked away on an access corridor off Nicholasville Road, on the former site of Kentucky Hot Moon, a quick bite spot known for its labyrinthine interior with funhouse mirrors and a phenomenally purple ladies' room.
Restaurant with live music to open near UK
By Jim Jordan jjordan1@herald-leader.com
A popular Nashville-area restaurant known for its live music plans to open a location near the University of Kentucky campus.
Summit has steep prices, but cost is justified
By Howard M. Snyder hsnyder@herald-leader.com
Summit, just beyond Man o' War Boulevard and just off Tates Creek Road, is in an old house that has been transformed into a trendy, chic and expensive place to dine.
Eat like Lincoln
By Sarah Vos svos@herald-leader.com
The food is simple and straightforward, but it points to a time when horses were the dominant mode of transportation, when some families still owned slaves and when Kentucky's most famous native son, Abraham Lincoln, once walked the streets of Lexington.In the Drink: Oscar's winning combination
By Wendy Miller Contributing Columnist
In 2001, Bruce Drake and Brian McCarty started their small empire of upscale local dining by twinning restaurants with bars. The first of these was Malone's, a grown-up steakhouse with its own attractive bar. Oscar's, its more casual sibling next door, is Malone's mirror image: a lounge focusing on seafood, with a special emphasis on merrymaking.Cleveland's at the Woodford Inn: 'Nice' doesn't do it justice
By Howard M. Snyder hsnyder@herald-leader.com
Finally we have a nice restaurant, said a Versailles native who visited Cleveland’s at the Woodford Inn with me. That’s not taking a swipe at the other good restaurants in Versailles — Melissa’s Cottage Café or Railheads, among them — but Cleveland’s is lovely.
Deliciously simple, Han Woo Ri tastes like home
By Wendy Miller Contributing Restaurant Critic
Han Woo Ri — Korean for ”we are all united as one“ — is a simple dining room, much longer than it is wide, painted in light tones that brighten up further when sunlight shines through the windows. The menu, too, is simplicity itself, offering a mere 15 items. Each one of those, however, is done with such a light hand, and in such perfect portions, that by a meal's end you happily believe in Han Woo Ri — the concept and the restaurant.
Euro Wine Bar: Tapas in Nicholasville
By Howard M. Snyder hsnyder@herald-leader.com
Euro Wine Bar features an astounding array of tapas and wine. Carrie Nation, eat your heart out.
Chinese restaurant embraces the Olympics
By Sharon Thompson swthompson@herald-leader.com
Late last year, when Panda Cuisine was under construction, owner Tong Xu insisted that a satellite dish be installed in his restaurant for one reason: the Beijing Olympics.In the Drink: Marikka's keeps the beers coming
By Wendy Miller Contributing Restaurant Critic
Almost 18 years ago, Doug Tackett, an Army veteran previously stationed in Germany, decided that because Lexington had no beer he wanted to drink, he would open his own bierstube, or beer bar.Coach House closes; equipment missing
By Shawntaye Hopkins shopkins@herald-leader.com
Lexington police are investigating a possible theft of at least $32,000 in equipment from The Coach House on South Broadway.The Melting Pot: Fondue place stirs the pot
By Howard M. Snyder hsnyder@herald-leader.com
The Melting Pot, possibly the only chain restaurant dedicated to fondue, just opened in The Plaza at Fayette Mall. Like all new restaurants in Lexington, it's wildly popular.
Clamato's: Seafood makes a standout
By Wendy Miller Contributing Restaurant Critic
A few years is a respectable, if tragically short, lifespan for any restaurant these days. Clamato's, near the corner of Versailles Road and Alexandria Drive, has already made it to five years. The Mexican eatery's specialty remains mariscos, or seafood, and Clamato's longevity is probably best explained by this niche focus, and attention to detail, rather than simply delivering the city's three most familiar dimensions in mainstream ”Tex-Mex“: sugar, salt and fat.
Mia's needs to turn it up
By Howard M. Snyder hsnyder@herald-leader.com
A couple of months ago, I was driving down South Upper Street and noticed that Mia's had closed. I wasn't sure whether it had gone out of business or moved. A few weeks later, I was on West Short Street and noticed that Mia's was opening in the same building where Anna Belle's used to be.