Restaurants News & Trends

New additions to Greyline Station’s food, drink lineup announced

Greyline Station on the corner of North Limestone and Loudon is welcoming a new restaurant and a new wine bar.
Greyline Station on the corner of North Limestone and Loudon is welcoming a new restaurant and a new wine bar. mdorsey@herald-leader.com

Two new places to grab a drink or a bite are coming to Greyline Station at the corner of Lexington’s Loudon and North Limestone.

Old North Kitchen, which is an expansion of Old North Bar, is having a grand opening June 16.

The bar will begin serving dinner seven days a week and will open at 11 a.m. for lunch and dinner Thursday through Sunday.

Owner Wes Hogan said the restaurant menu will focus on “good classic pub fare,” Hogan said, including burgers, chicken sandwiches, brats and vegetarian fare including black bean burgers. Salads and soups also will be offered.

Wes Hogan is the owner of Old North Bar, which has now expanded to include Old North Kitchen with restaurant dining space.
Wes Hogan is the owner of Old North Bar, which has now expanded to include Old North Kitchen with restaurant dining space. Arden Barnes

More seating has been added, too, with booths coming for the windows. There still will be space for live music and other nightly entertainment including trivia and karaoke, he said.

The kitchen was built into space originally used by Wilson’s Grocery for a sandwich shop, while an additional seating area is where bakery Laura Lou’s Patisserie used to be.

Darling Wine Bar opening at Greyline Station

The Breeze Wine Bar in Greyline Station has changed hands and names, according to Greyline.

In early July, it will reopen as Darling Wine Bar, serving natural and traditional wines by the glass, bottle and to go. Cocktails, cold beer and more also will be available.

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Janet Patton
Lexington Herald-Leader
Janet Patton covers restaurants, bars, food and bourbon for the Herald-Leader. She is an award-winning business reporter who also has covered agriculture, gambling, horses and hemp. Support my work with a digital subscription
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