As the sun descends over downtown Lexington and gives way to the city’s own twinkling lights, guests take the Chase Building elevator 15 stories up to gaze out the windows of the aptly named Vue Restaurant. Executive chef Ray Cameron can hardly take a moment to enjoy the view, as he presides over a bustling kitchen that churns out creative American fusions alongside traditional steak and seafood dishes.
As Chef Cameron’s creations arrive at their oversized booths, guests shift their eyes from the downtown landscape to artful plates of Kentucky Alltech Angus steaks, bacon-wrapped scallops, and pan-seared pork tenderloin medallions. A wood-burning stove—used for baking the restaurant’s signature pizzas—adds a warm, crackling soundtrack to meals illuminated by hanging lights above. Behind the trapezoidal, granite-top bar, mixologists craft drinks such as the bourbon-based Bluegrass Sundown and Absolut Vanilla–based Godiva Chocolate Kiss. Aside from these and other cocktails, guests may order wines and craft beers to enjoy with views of Lexington’s most famous landmarks and Spiderman impersonators.
Inside Miyako Sushi & Steakhouse, diners gather around the flames of 10 hibachi grills to watch an expert chef flip and sear chicken in teriyaki sauce, while other patrons sit in comfy black chairs in the cool blue glow of the sushi bar. Sleek modern decor surrounds guests as their teeth unpack skillfully rolled sushi and their eyes stare hungrily at the nervous fish inside the restaurant’s aquarium. Miyako’s hibachi and sushi chefs use only fresh ingredients as they craft each dish to diners’ specifications.
Succulent aromas and a symphony of sizzling meat emerge from Cast Iron Steak House's kitchen, where sirloin, rib eyes, and T-bone steaks sear inside of cast-iron skillets. For each of these steakhouse favorites, the staff personally ages, cuts, and rubs slabs of USDA beef in house. Though it's their specialty, the chefs expertise extends beyond just steaks and steak-related mythology.
At Kobe Japanese Steakhouse, patrons can enjoy entertaining teppanyaki-style dining in front of a limber habachi artist or opt for more intimate seating in the dining room. The teppanyaki experience invites bold guests to take seats at a square bar and watch Kobe's centrally located master chefs juggle flames, knives, vegetables, seafood, meats, and appetites as they whip up meals before diners' growling stomachs and flickering eyes. The Iron Plate Grill menu tantalizes tongues with fried oysters ($5.95), soft shell crab ($7.95), pan fried dumplings ($3.95), and more. If you choose to snuggle up in the dining room, temp your tonsils with filet mignon ($17.95), lobster and steak ($23.95), or beef teriyaki ($14.95). Sushi, noodles, fried rice, salads, and hot and cold appetizers round out the edible roster. Everything on the menu can be enjoyed with a premium Japanese sake or a Kobe sake cocktail, like the Sea Splash, made with blue curacao, triple sec, and pineapple juice ($5.50), ideal for easing lingering tidal stresses.
At Embers, flames dance in a stacked-stone torch and gas lanterns, and atop the wicks of candles, all of which illuminate floral oil paintings and black-and-white photos of Cincinnati history. Just as the restaurant’s name evokes images of fire, so too does its menu of steaks and chops aged for 28 days. The Filet Oscar arrives at the table with a king-crab crust–a touch that tips its hat toward the restaurant’s seafood specialties. Seared scallops, grilled Scottish salmon, and broiled lobster tail grace the list, though the grill’s flames bypass the extensive sushi selections. The staff recommends pairings with one of 11 signature cocktails or wines and beers from around the world.
Lauded by Cincinnati magazine and CityBeat, Tony's of Cincinnati intrigues tongues with a menu loaded with specialty steaks and seafood platters. Start fresh feasts with selections from the raw bar, such as shrimp cocktail ($16) or oysters in the half shell ($2.50 each), which recount tales of the sea that Herman Melville would require twelve-hundred pages to tell. Nine ounces of juicy, center-cut filet mignon glisten next to a choice of potato ($34), and organic Scottish salmon intermingles internationally with Tuscan cannelloni-bean ragu and tomato-chardonnay broth ($30). Like a cherry atop a pile of cherries, crown the mouthwatering feast with homemade cannoli, whose crisp shell and creamy fillings take teeth for a last hurrah.