This will be the first location in Kentucky for CRÚ, which specializes in sophisticated but unpretentious service.
CRÚ boasts a wine list with more than 300 selections, some 80 premium wines by the glass, 15 wine flights that change daily and a Napa-style menu with items such as lobster & shrimp potstickers, charcuterie, stone-fired pizza, filet mignon, lemon thyme roasted chicken and artisan cheese plates. The restaurant serves dinner and brunch
The Summit at Fritz Farm, a $156 million mixed-use retail, office and residential development going up at the corner of Nicholasville and Man o’ War, is scheduled to open in March 2017.
It will have 75 restaurants and shops, including Honeywood, a new concept restaurant from local six-time James Beard award nominee Ouita Michel; The Barn, a food hall concept that will feature local purveyors including Crank and Boom and Athenian Grill; and top national brands like Shake Shack, Blue Sushi, J. Alexander’s and Whole Foods.
Kentucky garden guru Jon Carloftis is working with The Summit’s landscape architects to design a landscape that reflects the property’s agricultural roots.
“We chose The Summit at Fritz Farm because it's a one-of-a-kind, spectacular project that will attract people from all over Kentucky and surrounding states,” said Patrick Colombo, president and CEO of CRÚ Food & Wine Bar, in a news release.
Since 2002, CRÚ Food & Wine Bar has been the recipient of the Award of Excellence by Wine Spectator. There are currently 11 CRÚ Food & Wine Bar locations nationwide, as well as three airport locations.
“CRÚ Food & Wine Bar is perfect for the refined foodies and shoppers that will be at The Summit at Fritz Farm because it will provide a relaxed and intimate location to gather with loved ones while offering a stunning assortment of wine and food,” said Jeffrey A. Bayer, president and CEO of Bayer Properties.