Athenian Grill is an authentic Greek experience from appetizer to dessert. Partnering with local farms and businesses, founder Ilias Pappas brings fresh, fast Greek feasts in generous portions.
Atomic Ramen brings Asian influences by chef Dan Wu by way of a universally accessible menu, creating exciting and exotic fare with simple, fresh ingredients. A fast-casual concept with a focused menu, guests can enjoy signature ramen bowls, street foods, small bites and snacks.
Blue Sushi Sake Grill will offer guests a fun new way to experience sushi, where a mix of nigiri, sashimi, maki and Asian-inspired atataki (warm) and tsumetai (cool) dishes are best enjoyed as shared plates for the whole table.
The Grand Opening of Lexington's newest coffee house will be August 19! There will be vendors, food trucks, giveaways, and of course lots of COFFEE! Come say hey, join in the party, and while you're there, try their delicious, ethically sourced coffee that is roasted on site!
Serving a breaded, boneless chicken breast between two buttered buns is a seemingly simple idea--but it was a novelty for its time. Truett Cathy experimented for years at the Dwarf Grill in Hapeville, GA when in 1964, he finally arrived at the perfect recipe.
Featuring green bowls, grain bowls, broth bowls, and made-from-scratch beverages. These hearty salads leave you energized and full. Menu is perfect for those eating vegan, vegetarian, gluten-free, and more.
Opening in the summer of 2017 at the Summit! CoreLife Eatery wants to bring clean, healthy and great tasting foods to everyone every day. They feature hearty bowls that are complete meals in themselves featuring greens, grains and bone broths. All of their ingredients are free of GMO’s, trans fats, artificial colors, sweeteners and other artificial additives. Their chicken and steak are sustainably raised, and never ever given antibiotics or hormones. CoreLife buys local when and where we can, in fact, check out their “local” wall to see what’s in season around them. They also believe that hiring local team members to prepare our food, and paying them well, is much better than having it come “ready to eat” from a manufacturing plant across the country.