Main Street Cafe Bar & Grill's owners, the Trifos family, curate a menu that celebrates their Greek heritage. Guests sample mezzes of feta-topped bruschetta or lightly breaded calamari before digging into main courses of spanakopita or chicken souvlaki. In addition to these traditional dishes, chefs also whip up a small sampling of American eats such as sirloin steak and pork chops.
Jeff Woodruff started Keg Cowboy in Houston as an Internet supplier of homebrewery gear, he told Patch. When his wife got a job in Lexington, he decided to bring his business along and open a storefront. He decked it out with all the same supplies that were once in his online store, supplementing them with a climate-controlled grain vault that keeps 55 varieties of yeast, 61 varieties of grain, and 21 varieties of hops fresh and free of pests and freeloading scarecrows. He finds himself delighted with the transition, saying "Lexington has great water—and great water makes great beer."
On Saturdays and Thursdays, homebrewing classes supply students with all the skills needed to begin making their own bottled beverages at home. Keg Cowboy also offers do-it-yourself kegerator and beer dispensing equipment for chilling and serving their home-brewed beverages. In addition to enhancing novice brewing abilities, Keg Cowboy houses its own craft beer tavern on the premises where patrons can sample a rotating stock of global beers which changes bi-weekly.
Terri-hot, lemon pepper, and honey barbecue. Douse your wings in any of these three flavors, and you'll taste what Wings and Ale of Lexington is all about: creative fusion of flavors. But its menu is packed with more than just the inventive wings—which also come in standard mild, medium, and Suicide sauces. Its flair for fusion shows up as early on as the appetizer section, where the egg-roll fajita marries Asian and Mexican cuisine. And then there are also tried-and-true favorites, such as burgers, Philly cheesesteaks, and catfish platters.
Schooners' menu crafts a variety of flavor vessels for delivering hearty tastes down esophageal estuaries. Dip a toe in with an order of wings lounging in sauce soaks of teriyaki or lemon pepper (6 for $4.49), or wade out of the shallows with a seafood salad featuring seasoned crab and lobster ($6.59).
A lengthy lineup of traditional game-day fare and a sports atmosphere captivate fans at Fox and Hound - Bailey's, where the kitchen remains open as late as its neighboring fully stocked bar. Chefs cook until the wee hours of the morning and always until the bar closes, baking Bavarian pretzel starters, crafting towers of onion rings, and preparing hand-battered chicken tenders that are cooked until they are golden brown. They blend their own seasonings to sprinkle over grilled-to-order burgers, and draw from a diverse roster of cheeses and toppings to crown their wood-oven-inspired flatbreads.
While manning the bars, bartenders tap into a stash of libations, such as UV Whipped vodka and Patron Silver tequila, to mix their specialty cocktails. To further foster a sporting ambiance, high-definition TVs glow with sports games and custom music-video playlists, and guests partake in pastimes of ump bashing, billiards, or competitive people watching.
Trained in the art of sausage making, German-born Wilfried Huller put his skills to use by opening a butcher shop in 1968. The business expanded into a restaurant and moved its current location, where mugs sing glassy songs in toasts over brimming plates of Wiener schnitzel and spaetzle. A German-style buffet sets forth an endless parade of steam, which hints at meats free of MSG, mixed with fistfuls of spices, and smoked over natural hardwood. Cool suds spill forth from bottles and taps, fueling revelry with honey-hued wheat beers from Franziskaner and Maisel. The onsite butcher shop sends homemade sausages with guests eager to enjoy them in the comfort of vacationing neighbors' kitchens.