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.
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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.