Sharon Thompson: At new Recipe at Sixty-Eight restaurant, Merrick Inn meets Josie's

swthompson@herald-leader.comFebruary 20, 2014 

Sharon Thompson

MARK CORNELISON | STAFF — mcornelison@herald-leader.com

It was home to Murray's, then an outpost of the Chevy Chase restaurant Josie's, and now the Southern mansion at 3955 Harrodsburg Road houses The Recipe at Sixty-Eight.

It's still owned by Murray Family Restaurants, which also owns Josie's and Merrick Inn, and the menu combines favorites from both restaurants. That includes Merrick Inn's white Italian lasagna and moonshine-smoked pulled pork. Josie's specialties are featured at brunch, served Wednesday through Sunday.

Hours are 5 to 10 p.m. Monday and Tuesday, 11 a.m. to 10 p.m. Wednesday and Thursday, 11 a.m. to 11 p.m. Friday, 9 a.m. to 11 p.m. Saturday, and 9 a.m. to 2 p.m. Sunday. The lounge has live music Thursday through Saturday nights. Call (859) 523-6833.

Openings and closings

Wild Eggs, a chain of breakfast-food restaurants that got its start in Louisville, opened its first Lexington location this week. The restaurant, at 3735 Palomar Center Drive, serves breakfast, brunch and lunch daily. Menu favorites include Kalamity Katie's border Benedict, which consists of green chili Cheddar corn cakes topped with chorizo, two poached eggs and avocado; a bananas Foster waffle topped with banana rum caramel sauce and fresh banana slices; and a grits dish of the day. Hours are 6:30 a.m. to 2:30 p.m. Monday through Friday, 7 a.m. to 3 p.m. Saturday and Sunday. Call (859) 277-0402 or go to Wildeggs.com.

Mary Lou's BBQ, 226 Walton Avenue, has closed. Owner John Dance previously owned Good Ol' Days BBQ.

Special events

County Club Restaurant, 555 Jefferson Street, is teaming with neighbor West Sixth Brewing to offer a four-course dinner with beer pairings on Wednesday. The menu for the prix fixe dinner includes smoked and pickled mussels paired with West Sixth's lemongrass American wheat beer, tea-smoked chicken wings with Sister Sue stout, smoked quail tikka masala with the West Sixth IPA, and sticky toffee pudding with Pay It Forward cocoa porter. The cost is $50. The event will be at County Club. Call (859) 389-6555 or go to Countyclubrestaurant.com.

WineStyles is hosting a release party for Planet Oregon, a pinot noir from winemaker Tony Soter of Soter Vineyards in the Willamette Valley. This is the first time it's available in Kentucky. WineStyles will be pouring Planet Oregon by the glass from 4 to 8 p.m. Friday and 1 to 8 p.m. Saturday. WineStyles is at 2535 Nicholasville Road. Call (859) 278-9463 or go to Winestyleslex.com.

New menus

Nick Ryan's Saloon, 157 Jefferson Street, is jazzing up its Saturday brunch menu. The bloody Mary bar is $5 and features beef jerky, bacon and shrimp as accoutrements. Specials include local eggs from the Long farm, shrimp and grits, and pork chilaquiles with spicy tomatillo sauce. Call (859) 233-7900 or go to Nickryans.com.

Red State BBQ now serves chicken wings. "I had to be persuaded to add it to the menu," owner David Carroll said. "Turns out one of my servers used to be a sous chef, and so he picked up some chicken wings and brought them to the restaurant, put dry rub on them, smoked them, deep-fried them, made a Buffalo sauce to go with them, and made me eat them. I'm happy to admit I was wrong. They're one of the hottest things on our menu now." Red State is at 4020 Georgetown Road. Call (859) 233-7898 or go to Redstatebbq.com.

Specials

1790 Row House Restaurant, 2117 Old Main Street in Washington, is serving chicken and dumplings, and meatloaf on Saturday. Sunday specials are chicken and rice casserole, and Italian meatballs. Also on the menu are quiche, sandwiches, soups, and desserts. Hours are 10 a.m. to 5:30 p.m. The restaurant is in the center of the historic Mason County village. Call (859) 907-6093.

Sharon Thompson: (859) 231-3321. Twitter: @FlavorsofKY. Blog: Flavorsofkentucky.bloginky.com.

Lexington Herald-Leader is pleased to provide this opportunity to share information, experiences and observations about what's in the news. Some of the comments may be reprinted elsewhere in the site or in the newspaper. We encourage lively, open debate on the issues of the day, and ask that you refrain from profanity, hate speech, personal comments and remarks that are off point. Thank you for taking the time to offer your thoughts.

Commenting FAQs | Terms of Service