Friends Again Grill & Tavern slings classic American pub fare, frosty brews, and entertaining diversions seven days a week. The menu showcases appetizers such as handmade potato skins ($5.99) and fried pickle spears ($5.49) to stir languid taste buds from their slumber as gently as a wake-up call from Enya. Pound down protein with the beer-cheese burger ($7.99), an angus chuck patty topped with beer cheese, or show reverence for poultry with the homemade chicken-salad sandwich ($5.99). Serious sit-down diners can peruse the tavern’s triumphant platters, such as the classic Hot Brown, a slice of bread topped with ham, turkey, cheese, bacon, and a special sauce ($7.99). Friends Again's staff also pours a full bar’s worth of cocktails and brewskis for game night, date night, and discovering your inner Herbert Hoover night.
The Penguin's dueling pianos lock chords at nightfall in an effort to relive the greatest hits of the last 50 years. Talented musicians are flown in from around the country to ensure a fresh crop of faces and entertainment every week. Onstage, two baby-grand pianos sit opposite one other in front of entertainers ready to tap out any of thousands of songs from the past five decades, all committed to their mental jukeboxes.
At Yesterdays Billiards Bar and Grille, the clack of pool balls reverberates across rust-hued walls and tasty plates of burgers, sandwiches, and hearty pub fare. Towering patty melts, well-dressed Reubens, and overstuffed cheesesteaks send their toothsome smells wafting across the softly lit billiard-room, whose hardwood accents acres of inviting green felt conjure images of timeless sportsmanship free from hustling pool sharks and eels masquerading as cue sticks. A knickknack-framed bar keeps mouths well-watered with high-spirited cocktails and frosty draft brews.
Bigg Blue Martini pleases palates with more than 20 specialty martinis, beers from Lexington Brewing Company, and a menu of regional and seasonal favorites served daily until midnight. The extensive list of liquid libations boasts original martinis such as the Old Bigg Blue, made with Kentucky’s Pure Blue vodka, blue island pucker, blue curaçao, and orange juice ($9); and the Bourbon Ball, a sweet blend of Marker’s 46, Godiva dark chocolate, and Frangelico ($9). Start ingestion sessions with Chef Winslow’s four-cheese pimento dip, a creamy blend of smoked gouda, white and sharp cheddar, and parmesan cheeses ($7), before moving onto a state specialty, the Kentucky Hot Brown, a sandwich piled high with turkey, ham, bacon, and tomatoes and blanketed with a creamy cheese sauce ($14). The masterful culinarians rely on fresh, local ingredients to bolster meals, steaming the Bigg Blue mussels in Kentucky Pale Ale ($8), slathering Kentucky-bourbon barbecue sauce on the beef-brisket sandwich ($10), or sprinkling deep-fried bluegrass on everything.
Winchell's Restaurant & Bar sates hungry sports fans with an array of southern-inspired meaty entrees, breakfasts, and a fleet of TVs. The breakfast menu entices customers with a three-egg, bacon, and cheddar omelet ($7.99) and the breakfast sampler, piled high with three eggs, biscuits, and gravy, accompanied by fries and a choice of meat ($8.99). The dinner menu, rife with hearty options such as open-face beef brisket ($8.99) and Maker's-Mark-marinated pork chops ($14.99) respects the fact that a meal should include a sizable mound of goodness and offer several plates, like a baseball field made of tasty beef. Broadcasting Wildcats games and participating in Kentucky Proud, Winchell's supports the community by cheering on local teams and sourcing fresh, local ingredients. A healthy drink menu slakes thirst for domestic and imported brews and wines.
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).