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.
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. There are also tried-and-true favorites, such as burgers, Philly cheesesteaks, and catfish platters.
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, 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.
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.
The color green is most commonly associated with Ireland, but at Senor O’Malley’s, it pulls double duty, spilling over to complete the Mexican flag and unite two very different cultures. Amid classic pub-style decor that includes exposed brick walls, diners come together to feast on not-so-classic pub-style eats, headlined by 14 different varieties of tacos. Traditional burgers, ground and spiced fresh daily, costar on a menu that also features 12 beers on tap and pitchers of margaritas. True to its mixed theme, Senor O’Malley’s draws an eclectic crowd that ranges from students and families to young professionals and retirees. As evenings progress, five flat-screen TVs glow with sports, and music accompanies rounds of suds long after the chefs have closed the kitchen and their Spanish-to-Gaelic dictionaries.