The gourmands at Mermaids Bar and Bistro present a menu full of rich New American fare and southern-inspired cuisine against a cozy bistro backdrop replete with partially bricked walls and small, homey tables. Duos and quartets inaugurate feasts with starters including fried green tomatoes (an $8 value) and JR’s tempura cocktail (a $12 value)—jumbo shrimp flanked by sweet thai sauce and spicy wasabi. Popular entrees, such as the seared Atlantic salmon fillet (a $20 value) or the chorizo-anchored creole risotto (a $17 value) tastily exercise long-dormant mouth muscles and heirloom forks brought from home.
Beer Engine Microbrewery & Tap's resident beer buffs conjure signature batches of oat sodas that are brewed in-house. Sip on a quartet of samples from Beer Engine's five microbrews, which range from Freedom Ranger pale and King George's nut brown ale to Kirkner's amber––a quintessentially American brew made purely from waves of grain. Souvenir pint glasses hold aloft foamy fermentations such as virtue porter or czechvar, and half-gallon growlers allow sippers to tote their two favorite potables home and may be returned and refilled later for a fee of $11.
J.D. Legends nourishes entertainment-hungry families with a massive facility stocked with bowling, a restaurant offering Southern-style fare, a bar, and an arcade. The 24-lane bowling alley features a new-and-improved scoring system to better capture lane-skipping curveballs and light-speed strikes. During open-play hours, shoes gently cradle the feet of their temporary masters as lanes brace themselves for the hurtling of bowling balls down their slender midsections. The lanes frequently host themed parties and events, including cosmic bowling every Friday and Saturday night.
The facility’s art-deco carpeting and citrus-colored decorations invigorate bowlers with game-enhancing visions of early 20th-century French heydays and afternoons spent lazing about under yellowed skies.
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Blue Agave Cantina and Tequila Bar serves a menu specializing in marinated meats and margaritas. Guests unable to domesticate their fire hydrant can cool off with a bowl of guacamole, prepared to order from fresh avocados, tomatoes, onions, cilantro, and lime ($6). Entrust hands to tacos, served with salsa, lime, cilantro, and onions on corn tortillas, with your choice of steak, shredded or marinated pork, or chicken ($4 for two). Diners licensed to operate silverware can take a test run with the red-chili and shredded-pork carnitas platter ($11) or the alambres, marinated steak topped with cheese, peppers, and onions, served on a hot skillet ($16).