Instead of referring to your favorite Chinese take-out restaurant as "that place down on the corner," you'll remember this one's name.
Red Bang Bang opens Sunday at 103 West Maxwell Street, and instead of 100 of the usual Chinese items, you have 10.
"It's a Chinese restaurant that is Chipotle-style," Kevin Decarlo, the marketing and branding consultant for owners Cai and Sheng Dong, said, referring to the Mexican burrito chain. "We call it fast casual. We have a big, open kitchen layout, and people can watch us cook. You can walk up and pick steamed rice, fried rice, stir-fried vegetables, beef and broccoli or General Tso, or some of each. Everything is a buck a scoop."
The Dongs chose the name so it would stand out from all the other Chinese restaurants.
"Red is good luck in the Chinese culture, and bang is awesome. Luck and awesome," Decarlo said
Hours are 11 a.m. to 10 p.m. Sunday through Wednesday and 11 a.m. to 3:30 a.m. Thursday, Friday and Saturday. Call (859) 225-2264.
■ The 11th annual Half-Way to St. Patrick's Day event will be Wednesday at O'Neill's Irish Pub. Entertainment for the event, 5:30 to 8 p.m., includes the McTeggart Irish Dancers and music by Liam's Fancy and bagpiper Kevin Murray. Guest chef Mary Parlanti will prepare lamb stew and brown bread. Tickets are $10, and proceeds go to the Lexington Sister Cities student scholarship fund. O'Neill's is at 2051 Richmond Road, in Idle Hour Shopping Center. Call (859) 266-4488 or go to Oneillsirishpub.com.
■ Weekend specials at The Julep Cup, 111 Woodland Avenue, include iron-skillet Nigerian saltwater prawn scampi; blackened grouper served over summer succotash; and braised bluegrass-finished beef shanks over celery root purée. Call (859) 226-0300 or go to Thejulepcup.com.
■ The Grey Goose, 170 Jefferson Street, is serving pan-seared rainbow trout and an Egyptian pizza made with hummus, ground lamb and roasted eggplant. Call (859) 233-1500 or go to Greygooserestaurants.com.
■ Double H BBQ, 1244 Versailles Road, is offering tailgate packages for football fans. The menu includes smoked pulled pork or chicken, brisket, ribs, 24- and 48-piece wing platters (including carrots, celery and dipping sauces), burgoo, beer-can chicken, and a variety of sides and desserts. One pint of any side item is free with each pound of meat ordered. Call (859) 523-4227 or go to Doublehbbq.com.
■ The chefs at Jean Farris Winery, 6825 Old Richmond Road, are exploring new recipe ideas and are offering weekday specials. On Tuesday, ribeye produced at Shadwell Farms is served; Wednesday, herb-crusted rack of rabbit; and Thursday, Marksbury Farm lamb loin with mustard sauce. Call (859) 263-9463 or go to JeanFarris.com.
■ David Danielson is the new executive chef at Churchill Downs in Louisville. Danielson joined the track's culinary team in 2011 as executive sous chef. He studied at the Dumas Pere School of French Cooking and the hotel school Ecole Hoteliere Tain l'Hermitage in France, and he has been the executive chef at New York's United Nations Plaza Hotel, and the Ritz Carlton and Charlie Trotter's in Chicago. Churchill Downs' September meet runs Friday through Sept. 29. Go go Churchilldowns.com.
■ Minton's at 760, 760 North Limestone, is celebrating its first year 5 to 9 p.m. Saturday with the introduction of gourmet sodas to its menu. Call (859) 948-1874 or go to Mintonsat760.com.
■ Bakery Blessings & Bookstore @ the Bar, 1999 Harrodsburg Road, has added new items to its September menu. Soup specials are chunky cheddar potato and tomato bisque. The sandwich selection is tuna. Call (859) 554-6044.
Farmers market report
■ Bluegrass Farmers Market will have corn, tomatoes, squash, cucumbers, green beans, potatoes, peppers, melons, berries, lamb, goat, chicken, beef, pork, baked goods, herb seasoning, pimento and beer cheese, jams, wine, eggs and cut flowers. Go to Bluegrassfarmersmarket.org.
■ Winchester/Clark County Farmers Market has squash, apples, mums, fresh eggs, organic breads, pickles, sauces and craft items. Market is on Depot Street. Hours are 4 to 6 p.m. Tuesday and 8 a.m. to noon Saturday.
Sharon Thompson: (859) 231-3321. Twitter: @FlavorsofKY. Blog: Flavorsofkentucky.bloginky.com.