The Lussi Brown Coffee Bar, 114 Church Street, is open in downtown Lexington. The coffee shop, bar and restaurant is open from 7 a.m. to 7 p.m. on weekdays, 9 a.m. to 5 p.m. on weekends and serves hot and cold Deeper Roots coffee drinks, chai, MonTea teas and Pig & Pepper pies, pot pies and quiches. Lussi Brown also plans to have alcoholic drinks once the license is approved. Call 859-469-8440 for more information.
▪ The Lexington Farmers Market, corner of Maxwell Street and Broadway, has partnered with Fayette County Public Schools to be a Summer Feeding Program site. Any child under 18 can stop by the Tuesday or Thursday farmers market from 11:30 a.m. to 12:30 p.m. in June and July and receive a free meal to be eaten on-site. For more information and additional details, stop by the farmers market.
▪ Texas de Brazil, a churrascaria steakhouse, opens June 20 at The Summit at Fritz Farm, with specialties such as lamb chops, filet mignon, bacon-wrapped chicken breasts and more, combining the cuisines of Southern Brazil and Texas. The restaurant’s 50-item salad bar also features appetizers, gourmet vegetables, soups, imported cheeses and smoked salmon. Try an authentic caipirinha, Brazil’s signature cocktail. Call 859-559-4000 for reservations.
▪ Smithtown Seafood, 501 West Sixth Street, is again participating in the James Beard Foundation Blended Burger Project this summer. The project, in its third year, is a nationwide challenge and contest to create a “better burger” by blending ground meat with mushrooms. The addition of mushrooms cuts calories, adds flavor and creates a more sustainable burger.
For the 2017 contest, Smithtown chef Jonathan Sanning created The Huit-a Burger, made with chorizo-spiced Kentucky Proud beef and mushrooms, and topped with huitlacoche-queso fresco, avocado cream, lime cabbage, salsa Fresca, crispy potatoes and cilantro on a Dutch’s Cuban bun. Through July 31, diners vote for their favorite burgers by going to jamesbeard.org/
blendedburgerproject/vote. The five chefs with the most votes win a trip to New York City for the annual James Beard Foundation Food Conference in October.
▪ Brasabana, 841 Lane Allen Road, will have special items for Father’s Day on June 18, including cumin-rubbed prime rib with manchego mashed potatoes, sauteed kale and topped with a habanero bordelaise for $24.95; chimichurri grilled shrimp skewers on a bed of papaya-cucumber slaw and mixed greens, dressed with a cilantro-lime-garlic vinaigrette for $9.95; and for brunch, prime rib and eggs for $15.95. Open 11 a.m. to 9 p.m., with brunch served until 3 p.m. Reservations recommended; call 859-303-5573.
▪ Azur, 3070 Lakecrest Circle, will have a special three-course prix fixe menu for Father’s Day from 5 to 9 p.m. on June 18 for $40 per person. Entrees include Berkshire pork chop, slow-roasted prime rib, bourbon fried chicken or cavatappi a la vodka. For reservations, call 859-296-1007.
▪ Tickets are available for Tacos N’ Tequila, 7 to 10 p.m. June 16 at the Loudon House, 209 Castlewood Drive. Restaurants including Minton’s at 760, Whole Foods, Maria’s Kitchen and Alfalfa will serve their take on tacos and tequila, with live music, to raise money for Bluegrass Greensource. Each $25 ticket (available online at tacosntequilalex.com) entitles you to five tacos and a signature drink, plus unlimited access to the queso fountain. There also will be a cash bar for those over 21.
▪ Addie’s and The Woodford Inn, 140 Park Street in Versailles will host a Small Batch Night Bourbon Dinner at 5:30 p.m. June 22. Enjoy an evening of bourbon tastings and education, beginning with a Blackberry Sour made with Four Roses Small Batch (released in 2006), followed by a guided tasting presented by Bourbon Steward Tim Knittel of Distilled Living. This tasting will include: Booker’s (released 1987), Rare Breed (released 1991) and Woodford Reserve (released 1996). Dinner includes carne asada salad with roasted corn and black bean salsa, dressed with a smoked jalapeno puree, open-faced corned beef reuben with an in-house sauerkraut and thousand island dressing; and vanilla panna cotta with salted nut cluster accompanied with a raspberry coulis. It’s $50 per person plus tax and tip; call 859-873-5600 for reservations.