the food was the pinnacle, the entire evening
was made special by the excellent hospitality
provided by the staff: restaurant manager RJ,
hotel manager Caleb and waiters Steven and
Kaleb. While everything I tried was delicious,
I gave particularly high grades to the warm
brussels sprout salad as an appetizer; the filet
mignon, which was without a doubt one of the
best steaks I've ever had; and the ballotine
de poulet, a boneless hen accompanied by an
excellent spinach risotto. The portion sizes
are large enough on their own, but if you have
room–and I suggest making room!–be sure
to try the truffle fries and gruyere and goat
cheese mac and cheese. At this point, it would
be just wrong to not have dessert, right? I can
recommend the gelato–the orange lavender
honey if you're feeling fruity or the bourbon
for a Kentucky twist, each served with a walnut
cookie. And the prices compare reasonably with
any of Lexington's other high-end restaurants.
