Chevy Chaser Magazine, July 2026

JULY 6-12 CREATIVE TYPES CRIME AUTHOR AND PIZZA ENTREPRENEUR WES BROWNE

100 YEARS

ALE-8-ONE HUNDRED KENTUCKY'S FAVORITE SODA CELEBRATES

The Foodie Issue

NEW RESTAURANT OPENINGS, KENTUCKY'S HISTORIC DINING GUIDE, FOODCHAIN'S GREEN GROCERY, AND THE RETURN OF CRAVE FOOD + MUSIC FESTIVAL

A Taste of History

Kentucky’s new Historic Dining Guide helps locals and travelers discover memorable meals, local character and the stories hidden inside historic buildings

Locally Grown

FoodChain’s Neighborhood Green Grocery expands access to fresh, a ordable

Kentucky lawyer, author and co-owner of Apollo Pizza Wes Browne celebrates the release of a new crime book

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Contributors

Michelle Aiello is a Chicago-born writer, editor and indie publisher. Her interests include living room karaoke, snail mail and all things vintage. She contributes to our monthly “tadoo list” (our calendar of cultural happenings, page 47).

Smiley Pete contributor Shannon Clinton (“Craveworthy,” page 9, and “Locally Grown,” page 25) is an Elizabethtown, Kentucky, native who now lives in Lawrenceburg. A graduate of Western Kentucky University’s journalism program, she has been a full-time freelance writer for more than two decades for publications across the Southeast. When she’s not writing, you can find her tending to her collections of vintage Pyrex and hot sauce.

With a passion for live music and Appalachia, Madylin Goins (photography for “Creative Types: Wes Browne”) is a Lexington-based journalist and photographer committed to promoting artists and the stories that keep the hills alive.

Fascinated by the elements that build the culture of a community Brent Owen (“A Taste of History,” page 13) has contributed to a variety of publications over the past two decades, including Kentucky Monthly, LEO Weekly and Voice-Tribune.

Matt Wickstrom (“Creative Types: Wes Browne,” page 29) is a professional writer and founder of the music blog, e-newsletter and radio program Wick’s Picks. He graduated from the University of Kentucky’s journalism program in 2017. n

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CIVIC CONNECTIONS ADDRESSING FOOD INSECURITY

BY AMY BEASLEY, DISTRICT 8 COUNCILMEMBER

Food has a unique way of bringing people together. It connects families, strengthens neighborhoods, and reminds us of the importance of community. Whether it’s gathering around the dinner table, supporting a local business, or sharing a meal with someone in need, food is more than nourishment — it is an instrument of care, dignity and connection.

At the same time, food insecurity remains a reality for many families across Lexington. Rising grocery costs and economic uncertainty continue to place pressure on households, especially

families with children and seniors. For many students, school meals provide consistency and stability, but when school is out for breaks or summer, families can face even greater challenges making ends meet.

What continues to inspire me, however, is the way Lexington residents respond. Time and time again, I’ve seen neighbors, businesses, nonprofits, churches and volunteers step up to support one another in meaningful ways.

Last fall, when residents faced uncertainty surround-

ing SNAP benefits, my o ce organized “Stu the Bus,” a community food drive that collected an entire school bus worth of groceries for local FCPS Family Resource Centers. Thanks to the generosity of our community, seven Family Resource Centers were stocked with food in the weeks before Thanksgiving, helping support students and families during the holiday season.

I’ve also been proud to see young people lead in these e orts. Our District 8 Youth Council organized a food drive that provided more than 100 food bags for students to take home over Winter Break, showing how anyone can make a real difference at any age.

This spring, I partnered with District 1 Councilmember Tyler Morton for “Hunger Doesn’t Take a Spring Break,” a program which

provided nearly 700 warm meals each day to students during Spring Break, along with snack bags for evenings at home. During the summer and fall, I’m also proud to partner with Black Soil KY to bring the Sprout Farmacy Mobile Market to District 8, helping residents access fresh produce and healthy foods at a ordable prices while supporting local agriculture.

Addressing food insecurity is a job for all of us. It requires compassion, collaboration, and a willingness to care for our neighbors. If you are interested in helping, I encourage you to connect with local organizations, food pantries, your neighborhood school’s Family Resource Center, or my office. When Lexington comes together with purpose and kindness, we build a stronger and healthier community for everyone. n

CRAVE WORTHY LOCAL CULINARY NEWS

BY SHANNON CLINTON

The owners of a new co ee shop, cafè and pub describe their path to opening as reminiscent of a heartwarming Hallmark movie plot: full of coziness and charm, taking chances, and new beginnings.

Caitlin Battaglia and Henry Zahn both grew up in Kentucky and after college moved to the big city of Chicago, where she worked as a registered nurse and he was a writer.

The couple shared a dream of opening a quaint co ee shop later in life, but early last year, an opportunity arose to expedite those plans when an 1850s-era building became available in the legendarily quaint downtown stretch of Midway.

The couple seized that opportunity, moving back to Kentucky and setting to work on extensive and needed renovations to open Serendipity Public House in May.

“Our entire networks are here, and we truly love Midway and its charm,” Battaglia said. “It’s the perfect spot with a wonderful community.”

Avid travelers, they have modeled the shop in large part on spaces they visited in Europe, cultivating a strong sense of place in a welcoming, cozy space where guests can meet new people and hang out as long as they’d like.

The shop will eventually have live music, art, poetry and theatre readings, Battaglia adds.

“Our menu features many local partners from Drinklings Co ee House based in Wilmore, Elmwood Inn Fine Teas in Danville, and The Midway Bakery and Cafe just down the road,” she said. “We were very intentional with our o erings and chosen ingredients. We make the syrups in-house that we use in our co ee, tea and craft cocktails.”

Co ee and tea are infused into the pub menu, as well, through infused spirits and cocktails that include a signature Old Fashioned made with a bourbon black tea-infused ice cube.

A small Euro-inspired menu features olives, bread and butter, Ouita’s Balls (a ham, cheddar and chive scone), charcuterie, and sandwiches that include a turkey pesto panini and chicken salad sandwich, Battaglia said.

“The name (Serendipity) actually chose itself,” she said. “Everything about this process has been serendipitous in the best way, from the initial possibility to everyone we have had the pleasure of meeting and working with to get up and running,” she said.

More co ee-related news is brewing in Lexington:

A third Lexington location of 7Brew has opened on Remington Drive, near the corner of Citation and Georgetown Roads.

After some delays, Shibam Co ee opened in June at 535 S. Upper St., with a variety of tea and Yemeni co eebased drinks, including pistachio and lotus lattes, milkshakes and more, in an elegant setting.

Six years after its original flagship location opened in Dudley Square, Old School Co ee opened a fourth location at 2304 Sir Barton Way. The new location, which features a large outdoor patio space, will bring the company’s high-quality co ee, sourced from Seven Hills Co ee Roasters in Cincinnati, Ohio, to one of Lexington’s fastest-growing areas. The new location will o er baked goods from local favorites, including donuts from North Lime, croissants and macarons from La Petite Délicat, scones from Futile Bakery, and bagels from Southland Bagel.

In recent weeks, Third Street Stu and Co ee owner Pat Gerhard announced her retirement, resulting in the temporary closure of the 257 N. Limestone location until a change in ownership transition is finalized.

In other local food and beverage industry happenings:

nSummer is the time for enjoying tasty frozen treats, and Lexington has some new spots for that on the horizon. The Winchester-based Joe Brett’s Ice Cream was listed at press time as ‘coming soon’ to 113 N. Broadway, the Victorian Square location formerly held by Vinaigrette Salad Kitchen.

Joe Brett’s concocts boozy ice cream flavors including whiskey peach, vanilla bourbon, mint julep bourbon, coconut rum and mocha bourbon and other nonalcoholic varieties like espresso, pralines and cream, and mint chocolate chip.

Announced in early June, Jeni’s Splendid Ice Creams is opening at 111 Summit at Fritz Farm, Ste. 110. The first of its chain to locate in Kentucky, Jeni’s is known for signature flavors like Salted Peanut Butter with Chocolate Flecks and Brown Butter Almond Brittle. Opening date was TBA at time of publication.

Graeter’s has opened a new location at the Fountains at Palomar.

Changes are afoot at Bluegrass Hospitality Group, as the company announced a significant expansion. These include the opening of a new Malone’s

Prime Beef Steakhouse in Crestview Hills, its first in northern Kentucky; a Harry’s American Bar & Grill in Richmond (the company’s debut standalone eatery for its Harry’s brand); and the relocation/expansion of OBC Kitchen from its Lansdowne Shopping Center location to The Commons development on Forbes Road this fall.

A few notes on other new restaurants that have opened recently: Nothing But Noodles, opened at 4257 Harrodsburg Rd., Ste. 150. Firebirds Wood Fired Grill was due to open in mid-June in Hamburg at 2400 Polo Club Blvd. And Smashing Tomato was set to open at 112 Lucille Dr., in mid-June.

Some establishments have closed their doors either temporarily or permanently including the closure of Sallie Jane’s Food & Bar on West Reynolds Road, the closure of two additional Fazoli’s locations in Palomar and Nicholasville, and lastly the significant restructuring of KSBar & Grille, which, after eight years, will cease operations as a full-time sports bar and remain open only on Kentucky game days starting this fall. A partnership with another restaurant will be announced soon.

CRAVE WORTHY SPOTLIGHT DOWNTOWN LOCATION OF ATHENIAN GRILL TO REBRAND

Ilias Papas, owner of Athenian Grill, is launching Hellenic Kitchen by Ilias Pappas in the soon-to-be former location of Athenian Grill’s downtown Lexington location at 120 E. Main St. in Park Plaza.

Pappas’ quick-service Greek restaurant concept has already found success in Manhattan, Tennessee, and some college campuses elsewhere. But Pappas said he took note after a dear friend and frequent Athenian Grill customer mentioned how such a concept — where quality and speed of service would share the spotlight — was missing in downtown Lexington.

Pappas and his team began working to remedy that situation and soon realized Athenian Grill’s downtown location, with relative proximity to its original Chevy Chase restaurant, was ideally poised for this new role.

The goal is to close the downtown Athenian Grill location on July 6 and take a few preparatory weeks before reopening as Hellenic Kitchen by Ilias Pappas later that month.

For those who like to choose their own culinary adventures, this restaurant will provide that variety.

Its Build Your Own Bowl menu o ers six types of greens, including arugula and spring mix; starches like rice, couscous and farro; proteins including classic, chicken and pork gyro rotisserie meats and falafel; toppings like red onion, cucumber, tomato, roasted corn, Greek slaw and pita chips; and a dozen dressings, including two types of hummus and tzatziki made with traditional Greek recipes.

Many of these options are also found in the restaurant’s Build Your Own Gyro menu, served in authentic handstretched pita imported from Greece that Pappas said makes the sandwich the star.

For diners who just want to trust the professionals, there are three signature bowls and three signature gyros with preselected ingredients, as well as a spanakopita specialty plate.

Sides will include roasted vegetables and oregano fries, dips and small plates, and for dessert, orange cake or frozen Greek yogurt with a selection of toppings like honey and berries.

The proteins here are Halal-certified, and there are gluten and dairy-free options plus many vegan and vegetarian selections. Drinks include lemonade, berry lemonade and Greek Mountain iced tea. n

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A TASTE OF HISTORY

KENTUCKY’S NEW HISTORIC DINING GUIDE HELPS LOCALS AND TRAVELERS DISCOVER MEMORABLE MEALS, LOCAL CHARACTER AND THE STORIES HIDDEN INSIDE HISTORIC BUILDINGS

STORY BY BRENT OWEN

No one travels because they want to experience the same old thing, and that goes for the food as well as the culture and scenery. If fast food and chain restaurants are what you crave, don’t even bother packing a bag. It’s everywhere, all around you, all of the time. But so, also, are some hidden gems.

This is one of the ideas behind the Historic Kentucky Dining Guide, a new initiative from the Kentucky Heritage Council that highlights unique restaurants that have opened in historically significant buildings across the state. The project highlights two things Kentuckians are passionate about: food and history, presenting them in a way that feels less like homework and more like an adventure.

The guide arrives at a moment when travelers are increasingly seeking authentic and unique culinary experiences over familiar chain restaurants. According to Craig Potts, executive director of the Kentucky Heritage Council and Kentucky’s State Historic Preservation O cer, the

project hopes to help foster guidance in that quest, both for Kentuckians and visitors to the Commonwealth, with a guide that can be viewed online or downloaded at the Kentucky Tourism website.

“If I go to a new city, I don’t want to eat where I eat in my hometown,” Potts said. “I want to go to a place that has great

local food and that’s going to be a unique experience that I’m going to take away a memory from.”

For Potts, the guide isn’t simply about finding a good meal. It’s about helping visitors and locals connect with places that tell Kentucky’s story, which is one a key part of the Kentucky Heritage Council’s mission.

The organization traces its roots to 1966, when Congress passed the National Historic Preservation Act. Originally founded as the Kentucky Heritage Commission, the agency’s responsibilities range from archaeology and architectural history to administering Kentucky’s portion of the National Register of Historic Places.

But preserving history is only part of the challenge. Making people care about it is another.

“We’re always, as an agency, looking for ways to make the work that we do and the places we’re trying to preserve sort of approachable to Kentuckians,” Potts says. “There are really great stories associated with these historic places that sometimes people don’t know about, because that information isn’t made as readily available as we would like.”

The dining guide represents an attempt to bridge that gap.

That idea that history becomes more meaningful when experienced rather than observed runs throughout the Historic Dining Guide project. Potts notes that restaurants engage all of the senses in ways museums and interpretive signs often cannot.

“It’s taste, it’s what you hear, it’s what you smell, it’s what you see,” he says. “And so all those things come together."

“When you know what the history of the building is, as you’re sitting there, you can start looking around and that history is going to start to come alive around you,” Potts says.

That appreciation for historic places wasn’t always common.

Both Potts and the guide’s creators point to the decades following World War II as a period when America became obsessed with modernization.

In the 1960s when the National Historic Preservation Act was brought in, Potts admits that the era was defined by a belief that progress meant replacing the old with the new.

“We were really on this trajectory of getting rid of anything that was old,” he said. “If it seemed old, we don’t really need it anymore. Let’s demolish it. Let’s build something new.”

Louisville's Old Seelbach Bar, Bardstown's Old Talbott Tavern and Covington's Lisse Steakhuis (pictured top to bottom) are among the spots included in Kentucky's Historic Dining Guide. PHOTOS FURNISHED

Today, the pendulum has swung in the opposite direction. Historic downtowns have become destinations rather than places to avoid.

The guide’s first edition includes 18 restaurants, with two selected from each of Kentucky’s nine tourism regions. Notable participants include Holly Hill Inn, Kircho ’s Bakery in Paducah, and the legendary Old Talbott Tavern in Bardstown, which famously claims to still have a bullet hole put there by Jesse James.

Future editions are expected to grow through an open application process, with new selections likely added twice a year.

Ultimately, Potts sees the guide as a way to preserve more than buildings. It’s about preserving experiences.

“We really care about preserving significant historic properties throughout the state, promoting our culinary heritage and helping connect great experiences for travelers and for locals where you can get a great meal and a great story,” he said.

In Kentucky, it turns out history isn’t confined to museums. Sometimes it’s waiting at a corner table, with a glass of wine and a nice dessert.

The Kentucky Historic Dining Guide can be found online at www.kentuckytourism.com/ things-to-do/food/kentucky-historic-diningguide. n

HORTUS IS HIRING!

Hortus Gardens is seeking motivated team members as we continue to grow. We are currently hiring:

- Gardeners - Installation Foremen - Installers - Production Manager

KRISTIN LANDFIELD

+ Director of Horticulture +

As Director of Horticulture, Kristin Landfield brings over 20 years of experience to our team, having worked across a broad range of projects and locales. Kristin loves plants. She loves a layered landscape, believing that lush gardens enrich our lives. Gardens should communicate a sense of grace and ease.

It is with that intuition and an artist’s eye that Kristin helps guide our team. She knows that the best designs emerge as they are being built and tended, an ethos that governs every project at Hortus.

DO GOOD. BUILD LOCAL IMPACT.

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We’d love to help your business do the same. Give us a call!

The Identity Crisis

Epic smash burger on toasted potato bun, topped with aged white cheddar, creamy mac ‘n cheese, crispy wonton strips and serrano aioli. Finished with A&R BBQ. $8

Agave & Rye

(Both locations)

3535 Nicholasville Road • (Fayette Mall)

123 N. Broadway • Lexington, KY

Piggyback Burger

Smashed angus beef patty topped with beer-braised pulled pork, Alabama white sauce, American cheese, onion straws and skewered house pickles. $8

Bear & The Butcher

815 Euclid Ave.

Oreo Overload Burger

An Oreo lover’s dream! Cookies & Cream ice cream (made with real Oreos), Oreo bits, whipped cream and chocolate fudge sauce, all sandwiched inside a North Lime Donuts glazed donut “burger” bun. $8

Strawberry Shortcake Burger

The sweet taste of summer! Fresh strawberry ice cream, golden Oreo bits, whipped cream, house made strawberry sauce sandwiched in a North Lime Donuts glazed donut “burger” bun. $8

Crank & Boom

AJ’s Hawaiian Bacon Burger

Juicy hand-patted beef burger topped with crispy smoked bacon, sweet grilled pineapple, melted cheese and AJ’s Hawaiian sauce, served on a toasted bun. A perfect combination of sweet, savory, and smoky in every bite. $8

The Pepperoni Burger-izza

AJ’s signature seasoned burger topped with mozzarella cheese, pizza sauce and crispy pepperoni. Served on a garlic toasted bun. $8

AJ’s Wings & Things

1873 Alexandria Drive, Suite #110

Southern Peach & Pimento Burger

Seven-ounce patty with lettuce, peach-bacon jam, pickled green tomato and house made pimento cheese. Served on a brioche bun. $8

Bru Burger 3010 Lakecrest Circle

The Lone Star Stacker

A 1⁄2-pound patty made from Critchfield’s proprietary blend, topped with bacon, chopped smoked brisket, queso and candied jalapeños on a brioche bun. $8

Feta Than Ever Lamb Burger

Ground lamb and beef patty topped with crumbled feta, sundried tomato and red pepper relish, crispy peperoncino, and onions. Served on a brioche bun. $7

Athenian Grill

(Both locations)

313 S. Ashland Ave. • 3801 Mall Road Suite #120

(Both locations)

1210 Manchester St.

3101 Clays Mill Road, Suite #301

Critchfield’s 398 Southland Drive

McGregor Burger

Quarter-pound burger with cheddar cheese, smokey BBQ mayo, pickles and crispy potato sticks on a toasted bun. $8

Charlie Brown’s 816 Euclid Ave.

Bloody Mary Burger

Bloody Mary jam, bacon, and pepperjack cheese on a spiced patty with horseradish mayo, lettuce and pickles. Topped with an olive and a gherkin. $8

Doc Crow’s Social 200 Lexington Green Circle, Suite 110

Chef D’s Barrel-Rific Burger

Scratch-made burger topped with mozzarella, queso and caramelized onions, then breaded and fried, topped with fried pickles, charred tomato, and drizzled with house made ranch. $8

Barrel 53

Athens Boonesboro

Chevy Chase Inn

Cheeseburger Shot

Take a shot of rock gut tequila, a shot of tomato juice, and finish with pickle juice. It’s pretty rough as a deconstructed burger, but put it all together and it tastes just like America’s most popular cheeseburger! Add a CCI Lager for $2 extra. $7-$9 Chevy

Fireworks Burger

Drake’s butcher-blend patty with ghost pepper cheese, fried pickled jalapeños, shredded lettuce, tomato and habanero mayo on a warm butter-toasted bun; served with chips. $8

French Dip Burger

Drake’s butcher-blend patty with Gruyere cheese and caramelized onions on a warm butter-toasted bun with herb au jus; served with chips. $8

Drake’s - Brannon Crossing

390 E. Brannon Road

Fireworks Burger

Drake’s butcher-blend patty with ghost pepper cheese, fried pickled jalapeños, shredded lettuce, tomato and habanero mayo on a warm butter-toasted bun; served with chips. $8

French Dip Burger

Drake’s butcher-blend patty with Gruyere cheese and caramelized onions on a warm butter-toasted bun with herb au jus; served with chips. $8

Drake’s - Hamburg 1880 Pleasant Ridge Drive

Steakhouse Burger

Drake’s butcher-blend patty with Swiss cheese, sautéed mushrooms, sautéed onions, bourbon glaze and parmesan-garlic mayo on a warm butter-toasted bun; served with chips. $8

All B It

Drake’s butcher-blend patty with brie, smoked bacon, citrus-splashed spring mix and blueberry-bourbon BBQ sauce on a warm butter-toasted bun; served with chips. $8

Drake’s - Lansdowne 3347 Tates Creek Road

Mini Taphouse Burgers

Two minis, each with signature beef patty, beer cheese, bacon, crispy onion straws and horseradish mustard on warm butter-toasted pretzel buns; served with chips. $8

Campfire Burger

Signature beef patty, pepper jack cheese, fried jalapeños, Sriracha onion straws, shredded lettuce, BBQ sauce & BBQ mayo on warm butter-toasted bun; served with chips. $8

Harry’s - Hamburg 1920 Pleasant Ridge Drive

Whiskey Burger

A ¼-pound beef patty with Gruyere cheese, housemade rosemary aioli, and caramelized onions on a garlic toasted butter roll with bourbon gravy. $8

Steakhouse Burger

Drake’s butcher-blend patty with Swiss cheese, sautéed mushrooms, sautéed onions, bourbon glaze and parmesan-garlic mayo on a warm butter-toasted bun; served with chips. $8

All B It

Drake’s butcher-blend patty with brie, smoked bacon, citrus-splashed spring mix and blueberry-bourbon BBQ sauce on a warm butter-toasted bun; served with chips. $8

Drake’s - Leestown 1735 Sharkey Way

The

Baja

Burger

Lean white-meat turkey patty with avocado, organic mixed greens, house-made pico de gallo, mayo and horseradish Havarti on brioche bun. $8

Mini Taphouse Burgers

Two minis, each with signature beef patty, beer cheese, bacon, crispy onion straws and horseradish mustard on warm butter-toasted pretzel buns; served with chips. $8

Campfire Burger

Signature beef patty, pepper jack cheese, fried jalapeños, Sriracha onion straws, shredded lettuce, BBQ sauce & BBQ mayo on warm butter-toasted bun; served with chips. $8

Harry’s - Palomar

3735 Palomar Centre Drive

Renders Monster Burger

A powerhouse stack of juicy hamburger, slow-smoked brisket and tender pulled pork, piled high and topped with cheddar cheese and crispy French fried onions. Served on a grilled kaiser bun for the perfect bite of smoke and crunch. $8

French

Onion & Boursin

Burger

French onion-infused burger patty topped with, caramelized onions and boursin butter. $8

The Rebel Burger

Candied jalapeños, BBQ sauce, bacon bits, pickled onions, and American cheese $8

Honey J’s

1474 Anniston Drive, Suite A1

Hamburger

Italiano

An Italian-inspired burger stacked with savory hot cooked capocollo, buttery sautéed mushrooms and melted fontinella cheese. $8

Hamburger Mediterraneo

Crispy eggplant burger with spicy yogurt sauce. $8

Joe Bologna’s 120 W. Maxwell St.

Bacon & Boursin Burger

Bacon bits-infused burger patty topped with, two bacon strips, boursin butter and a bacon jam glaze. $8

Southern Fried Chicken Stacker

Fried green tomato, American cheese, fried chicken, cajun ranch and iceberg lettuce. $8

Honey J’s 3449 Buckhorn Drive, Suite 100

Big Back Mac Burger

A 1⁄3-pound seasoned beef patty topped with smooth macaroni and cheese, crispy bacon crumbles, lettuce, onion and the new signature Kentucky Strong Sauce — a perfect mix of sweet and savory, along with a blend of familiar favorites. $8

Kentucky Strong BBQ

974 Beasley St. (cafè located inside the Paul Miller Ford dealership)

Sweet Sting Burger

A juicy, fresh-never-frozen beef patty topped with provolone, bacon, grilled jalapeños, arugula, red onion and LexLive’s signature Honey Hot Wing Sauce, on a toasted brioche bun. $8

LexLive 301 S. Broadway

Honey Jalapeno Bacon

Burger

A seasoned beef patty topped with fried jalapeños, grilled onion and bacon, on a toasted honey-glazed bun. $8

Mac Attack Burger

A seasoned patty with Mimi’s famous mac-and-cheese, topped with chili and bacon. $8

Mimi’s Southern Style Cooking

126 E. New Circle Road

No Bun Intended

Burger Bowl: Fries topped with ground beef, lettuce, tomato, Habagardil pickles, onion, cheddar jack and chipotle ketchup. $8

Wise Bird’s Bluegrass Brie-zy Burger

Local ingredients and big flavor from the trailer gourmet crew at Wise Bird Cider’s Little Fork Kitchen! This Bluegrass beauty features a seared beef patty, melted brie, scratch-made apple chutney with a tart kick, and dijonnaise for that smooth tangy snap. Pair with a glass of Wise Bird cider and thank us later. $8

Little Fork 1170 Manchester St., Suite 140

Sassy Soul Burger

A handcrafted burger smothered in house gravy and topped with creamy mac-and-cheese, sweet potatoes, collard green, and a fried deviled egg on a toasted bun. $8

Vegan Bourbon Portabella Burger

Seasoned chopped portabella mushrooms with sautéed peppers and onions, tossed in a signature bourbon sauce and served on a toasted bun. $8

Sassy Bleu

496 E. High Street

Guac and Roll

Burger patty, chorizo patty, avocado, pickled red onion and green chile aioli. $8

Honey BBQ Bacon Burger

Two patties with American cheese, crispy smoked bacon, romaine, tomatoes, red onions, pickles and honey BBQ sauce, served with fries. $8

Main Event 240 Canary Road

Wild Eggs - Hamburg

1925 Justice Drive

Wild Eggs - Palomar

3735 Palomar Centre Drive

La Tripleta Cubanita

A Puerto Rican street food sandwich meets a classic Cubano – a 1⁄3-pound beef patty, topped with cheddar cheese, shaved country ham, pernil pork butt, pickles and pickled pepper mustard. $8

Baja Burger

Juicy beef patty topped with Mi Pequeña’s signature choriqueso blend, grilled onions, jalapeños, crispy bacon, melted Monterey Jack cheese and a bold chipotle mayo, all served with a side of creamy cheese dip. $7

Mi Pequeña Hacienda (Both locations)

110 Cynthia Drive (Brannon Crossing) 3501 Lansdowne Drive

Stella’s 20th Anniversary Burger

Six ounces of Kentucky beef, topped with pulled pork, house made molasses BBQ sauce, beer cheese and house pickled red onion. $7

Veggie Hot Brown Burger

Black bean burger topped with braised jackfruit, house made molasses BBQ sauce, beer cheese and house pickled red onion. $7

Smithtown Seafood

501 W. Sixth Street

Brie-yond Delicious

Patties with creamed brie, blueberry compote and arugula. $8

Stella’s Kentucky Deli

143 Je erson St.

Mabel’s Nut Burger

A family tradition from Mabel Thompson – a 1⁄3-pound beef patty topped with spicy peanut mayo, creamy slaw, tomato, onion, pickles and special sauce. $8

Wild Eggs - Tates Creek South 4228 Saron Drive Suite A

Windy Corner Market 4595 Bryan Station Road

LEXINGTON BURGER WEEK A TRADITION WORTH UNBUTTONING FOR.

Buns up, burger lovers!

Lexington Burger Week is back July 6-12, and it’s bigger, bolder and beefier than ever.

For one glorious week, local restaurants across Lexington will unleash exclusive, limited-time burgers for just $7 or $8. These aren’t your everyday menu items — think chef creations, secret recipes, wild toppings, local ingredients and burgers built specifically for Burger Week.

And yes, there are prizes.

Grand Prize:Burgers for a Year.

Courtesy of Harry’s and Drake’s.

Hit 10+ Burger Week locations and you’ll be automatically entered to win a $400 gift card from Harry’s and Drake’s — enough for two burgers every month for an entire year.

The Ultimate Grill Out.

Collect 6+ stamps and you could take home a premium grilling package courtesy of the Kentucky Beef Council.

Burgers and a Movie.

Collect 3+ stamps for a chance to win one of 5 movie ticket prize packs from The Kentucky Theatre.

Eat. Stamp. Repeat.

Download the Lexington Burger Week app to:

• Discover every participating burger

• Collect digital stamps

• Rate your favorites

• Track your progress

• Unlock prizes

Bonus Burgers = Bonus Stamps.

Harry’s and Drake’s are serving multiple exclusive Burger Week burgers. Each burger earns a stamp, and their housemade chips earn one too — collect up to four stamps in a single stop!

Whether you’re hunting for Lexington’s best burger, supporting local restaurants or simply looking for an excuse to eat your way across town, Burger Week is your assignment.

SCAN HERE TO DOWNLOAD THE BURGER WEEK APP AND PASSPORT!

Get a head start on Burger Week.

Drake’s and Harry’s are o ering an exclusive sneak peek on July 5, giving burger lovers an extra day to sample their Burger Week creations, start collecting stamps in the app, and get a jump on the competition before Burger Week o cially kicks o . More burgers, more stamps, and more chances to win — all before everyone else

Bring your friends. Bring your appetite. Bring extra napkins.

Thank you to presenting sponsor Kentucky Beef Council and partnering sponsor Wisebird Cider.

WHEN YOUR AC GOES OUT, YOU DON’T NEED A SALES PITCH...

LET’S FIX IT FIRST!

Too many homeowners are being told to replace systems that could have been repaired. That’s not how we do business. We believe in diagnosing the problem, explaining your options, and xing what can be xed.

WE OFFER A FREE SECOND OPINION – because we’re here for your peace of mind, not an upsell. No pressure. No gimmicks. No unnecessary replacements. We’re xers, rst.

Ask the Home Services Expert with Jamie Clark

Question: I’ve been thinking about getting a Generac generator for years, but I worry the install will be a lot to deal with. How complicated is it?

Ruth, Lexington

Answer: If you work with a good contractor, the install should be pretty seamless. Choose wisely, however, as about 20% of my service work is fixing poorly installed generators. We installed about 300 Generac systems last year and in most cases it’s a 1 day install. We are pretty surgical, and are usually in and out. You can’t even tell we were there by the end of the project. I’m a Master HVAC and a Master electrician, so that means my company can legally install all of the electrical and gas piping without bringing in any sub contractors. We are one of the very few in central KY that holds both licenses, so most companies bring in subs, and if something doesn’t work right, down the road there can be finger pointing between the contractor and their sub about who’s

responsible. With us, we handle everything in house, including dealing with KU and the electrical inspectors.

Question: My HVAC is getting older. What’s the life expectancy of my AC unit? Mike, Chevy Chase

Answer: It varies depending on brand, and what level of equipment you bought. For most major manufacturers, they build their base model systems with cheaper parts to be as competitive as possible in the entry level market. Every brand has about 8-10 options to fit your house, starting with a simple 14 SEER, going all the way to a super high efficient 24SEER. The nicer the unit, the better it’s built, and the longer it will last. If you think of cars, Toyota builds a Corolla to be affordable, but it’s not as nice as a Camry, and probably won’t last as long. A Lexus is better still, all built by the same company but as you go up in price you typically go up in quality, features, and in the case of

HVAC, efficiency. Sadly 86% of all HVAC systems sold today are the base model, mainly because contractors don’t educate customers and give them more options. Standard life expectancy of an AC system is 10-12 years. I’ve seen cheap ones die in as little as 5 and I’ve seen better built ones last over 20. Also, regular maintenance is important to keep the system running as long as possible. What matters most, however, is how it is installed. A bad install will shorten life span more than anything. A larger local company that recently went out of business installed 230 systems at an apartment complex a few years ago, and over 100 of the systems died before they were 2 years old because of poor install practices. The industry standard is 1 year labor warranty, but I give my customers 2 years because we are so confident in our installers.

Do you have a question or a concern about your home’s efficiency, comfort, or air quality? Send your questions or comments to info@mysynergyhome.com

Call Synergy Home for a free estimate for any of your home improvement

LOCALLY GROWN

FOODCHAIN’S NEIGHBORHOOD GREEN GROCERY EXPANDS ACCESS TO FRESH, AFFORDABLE FOOD

For more than a decade, the local nonprofit FoodChain has worked to cultivate community ties, surrounding sustainable food systems, through various programs designed to increase knowledge about and access to healthy food options. As of this summer, that vision is manifested in a way, in the aisles of the new 2,000-square-foot FoodChain Neighborhood Green Grocery, which opened in May at 501 W. Sixth St.

Leandra Forman, FoodChain’s co-executive director, said the grocery will be open year-round, o ering both conventional and specialty grocery items, locally sourced food, grab-and-go items prepared by FoodChain sta , and products from other local businesses.

Forman said opening a neighborhood grocery has long been a goal of the organization, and a team e ort made it a reality after a process that included strategic planning and community listening sessions “to ensure that the grocery was still in alignment with what people felt would best serve the needs of the community,” Forman said.

Continued community input will also be crucial moving forward, as the grocery is meant to grow and evolve, she said.

At the time of publication, FoodChain officials were waiting on approval to accept SNAP payments and Kentucky Double Dollars. Shoppers are also encouraged to bring reusable shopping bags.

Partnering farmers are excited about the possibilities o ered by the new grocery. Among those farmers is Ella Beatty Wilson, owner and operator of Great EggSpectations Chicken Run, which supplies the store with fresh chicken and duck eggs, homegrown tomatoes, garlic scapes, garlic, and fresh and dried herbs from an urban farmstead located in downtown Lexington.

Wilson said she and her sisters are thirdgeneration chicken farmers.

“We applaud FoodChain for its continued commitment to feeding and educating Lexington’s inner-city families,” she said. “As a small-scale, holistic farming entity, we are happy to o er our fresh, locally grown food items to their grocery shelves.”

For the past 12 years, Bree Pearsall and her husband, Ben Abell, have co-owned Rootbound Farm in Crestwood, a midsized certified organic farm that raises produce, eggs and meat.

“We’ve intentionally created this space to be welcoming for everyone and for people of all ages, and we’re trying to make sure that local food is not just accessible, it’s also exciting.”

LEANDRA FORMAN, FOODCHAIN CO-EXECUTIVE DIRECTOR

broccolini, and green onions,” she said. “As we turn the corner into summertime in early June, you’ll start to see more summer favorites like cucumber, summer squash, and by late June there will be tomatoes and green beans and so much more. We grow over 50 di erent fresh produce crops over the course of the year, and we imagine most of them will end up on the shelves at FoodChain.”

eggs and meat, the store o ers convenience and hygiene items, pantry basics and grab-and-go lunch items.

The 2,000 square-foot grocery o ers free popcorn and slushy samples, and includes an area for people to sit and hang out for a while. Forman said the organization eventually plans to add an outdoor patio with expanded seating, as well.

Though its main program is Community Supported Agriculture, or CSA, Pearsall said they also o er products through farmers markets and small wholesale partners, including FoodChain’s new grocery.

“In the springtime, our first items will be the leafy greens like kale, lettuce, collards,

Noting her farm also seeks to remove barriers to consumer access to fresh local food, Pearsall said she has partnered with FoodChain in the past with food access initiatives like the Food Box program in 2021 and prepared foods and meals programs, and now is excited to also be a part of the green grocery space.

“Whatever FoodChain is doing, we want to be a part of it,” Pearsall said. “We are delivering product to FoodChain most weeks of the year.”

In addition to farm-fresh produce, dairy,

“We’ve intentionally created this space to be welcoming for everyone and for people of all ages, and we’re trying to make sure that local food is not just accessible, it’s also exciting,” Forman said.

FoodChain Neighborhood Green Grocery is closed Sundays and Mondays and open 10 a.m. to 4 p.m. Tuesdays and Wednesdays and 10 a.m. to 6 p.m. Thursday through Saturday. A grand opening celebration is being planned for later this summer. More details can be found at foodchainlex.org/neighborhoodgreengrocery. n

Wes Browne

BY MATT WICKSTROM

While he has worked as a criminal defense attorney for a quarter century and is part of the team that revived the popular Apollo Pizza pie chain based in Richmond, Ky., Wes Browne is perhaps best known lately as an emerging Kentucky author being championed by everyone from Silas House to “The Walking Dead” creator Tony Moore.

Browne’s literary passion began from an early age with his mother, who always encouraged him to read. But it wasn’t until fourth grade when that obsession really took o during creative writing sessions in school, where he’d often take 200-word prompts and return with extravagant 2,000 word treatises. He says this resulted in his instructors telling him they’d assign more creative writing time — and even read his stories to the class — if he was able to behave and stay on track with everything else.

“It was great because I loved hearing my work be read even more than I enjoyed writing it,” admits Browne. “These stories were really long and involved and left my teachers awestruck because I was a kid who was smart, but not very disciplined, but once they started giving me those assignments I went crazy with it.”

After moving to Kentucky from his native Michigan in the late ’90’s to pursue a law degree at the University of Kentucky, Browne continued his writing endeavors, penning four books that ultimately got shelved before his fifth — the 2020 crime novel “Hillbilly Hustle” — finally landed a publishing deal with West Virginia University Press to push it across the finish line.

Browne followed up that success with yet another crime novel, “They All Fall The Same,” which hit book shelves in January 2025 and went on to earn several honors. Among them were a mention on Goodreads.com’s list of “Biggest Mysteries & Thrillers” and Book Riot’s “Best Books of the Year” list, as well as the distinction of being the first-ever crime novel to win the Weatherford Award for Fiction in the organization’s 55-year history.

According to Browne, his slow burn to success illustrates the importance of persistence and always wanting to chip away so you can hone your craft.

“One of the most important qualities you can have as a writer is patience,” says Browne. “One of the reasons I finally got published was I got better at it by writing regularly and working that muscle. None of those books or words I wrote before

ERICA CHAMBERS

were wasted because the whole time I was getting better as a writer while doing it.”

We recently caught up with Browne to talk about his literary roots, how he focuses on writing for Kentucky first and the world next, upcoming projects, and more.

Your writing contains several nods to your work in law and as a pizza shop owner. Tell me about why it’s important for you to tie together all of those elements of your life in your work?

When I took o as a writer is when I finally started embracing that overlap. My first [published] novel, “Hillbilly Hustle,” was conceived in 2014 during a novel generation class at the Hindman Settlement School. I was auditing a class given by Amy Greene where we had to develop a story idea and characters. A few years earlier, another family and I had bought the defunct Apollo Pizza in Richmond, which back in the day was famous for selling dime bags of marijuana under the table every time someone ordered a spinach special. That concept ended up being the basis of the book.

I was also able to lean on my more than 20 years [of law experience] mostly as a criminal defense attorney, with all the characters I’ve met and wild stories I’ve heard. I took even more advantage of

both in my second book, “They All Fall the Same.” It’s been fun embracing being a crime writer, which is honestly what I think I’m best at. But I didn’t know that until I stumbled into it.

In addition to those ties, I’ve heard you also like to sneak in Kentucky-inspired ‘Easter eggs’ throughout your writing as well.

I do, but a lot of it doesn’t come until the later rounds of revision. One cool Kentucky Easter egg is that Tyler Childers has a cameo in both my books. Over a decade ago he famously walked into the Steam Engine — our train-themed pizza shop in Irvine, Ky. — asking to play. We didn’t book musicians at the time, but I knew him and told our sta to let him play all he wanted. So, in “Hillbilly Hustle” there’s this redhaired mountain man wielding a guitar covered in stickers that comes inside the shop to inquire about playing before losing interest and walking out.

Then there are others that come from revisions, which will be the case when “Hillbilly Hustle” gets a reprint from the University Press of Kentucky next

“It’s been fun embracing being a crime writer, which is honestly what I think I’m best at. But I didn’t know that until I stumbled into it.”

AUTHOR WES BROWNE

year. The original had a reference to J.K. Rowling and a rare edition of one of the “Harry Potter” books that I no longer felt comfortable using for a variety of reasons, so when this opportunity came about I checked to see if we could swap

it with a signed first edition of “The Walking Dead” by Kentucky author Tony Moore. It even goes on to reference how he’d set up at local punk shows around town in the early 2000’s selling [his books], so I did some research to find band names that would’ve been playing then to further contribute to the lore of it all. At the end of the day, I want to write for Kentucky first and the world next, and small things like that go a long way toward making that happen.

What else do you have in the works?

In addition to the “Hillbilly Hustle” reprint, I’ll also have a collection of short stories coming out next year from the University Press of Kentucky. Then we’re also in the process of shopping my new novel called “29 Palms Highway,” which is another crime book, but my first that’ll be set outside Kentucky — going instead for the Nevada and California desert with a romantic subplot. I’m excited to share more about it with folks soon.

Stay up-to-date with Browne’s work and upcoming appearances at WesBrowneAuthor.com. n

A Taste of Kentucky Finds a New Home

EVERY GREAT CITY HAS GATHERING PLACES THAT TELL ITS STORY

This summer, CRAVE begins an exciting new chapter as Lexington’s signature food-and-music festival moves to Gatton Park on the Town Branch, bringing Kentucky’s culinary and cultural celebration directly into the heart of downtown. The festival’s new home reflects everything CRAVE has become: vibrant, accessible, connected, and unmistakably Lexington.

At its heart, Crave has always been about more than food. It’s about connection. It’s about discovering a new favorite restaurant, hearing a local musician who becomes a permanent addition to your playlist, meeting the people behind the dishes, and celebrating the creativity that makes this region special.

For one weekend, July 31-August 1, downtown Lexington will become Kentucky’s biggest dinner table. The food is local. The music is homegrown. Pull up a chair and bring your appetite.

The festival opens Friday evening with Distilled in Kentucky Night, inspired by the acclaimed documentary series that explores the people, places, music and stories that shape the Commonwealth.

Providing the soundtrack that evening will be an exceptional lineup of Kentucky artists. Scott T. Smith, currently supporting Tyler Childers’ Snipe Hunt Tour, brings his distinctive blend of folk, soul and Appalachian storytelling. Joining him are acclaimed singer-songwriter Brit Taylor and New Appalachia alt-country favorites Wayne Graham, whose music feels like Kentucky in distinctly di erent ways.

Music continues on Saturday, with Brother Smith returning to the CRAVE stage with the easy authenticity that has earned them a loyal following throughout Kentucky. Club Dub will bring its signature groovy and hypnotic energy, and Them Lasses & The Old Dogs – a trio of female songwriters with a full backing band – are not to be missed.

Saturday will also feature the return of Velvet Elvis, a reunion many longtime Lexington music fans never expected to see. Emerging from Lexington's influential independent music scene of the 1980s, the band helped shape a generation of Kentucky musicians and remains one of the region's most beloved underground acts. As the weekend draws to a close, Honeychild will take the stage Saturday night, bringing the soul, funk, R&B and dance-floor energy that have made them fixtures at celebrations throughout Central Kentucky.

The festival's food lineup reflects a Lexington that continues to grow while staying connected to its roots. Longtime favorites share space with newer voices, showcasing the city's increasingly diverse culinary identity.

At Daughter's Southern, tradition is honored by bringing locally minded and family-inspired food. Mazunte brings the bold flavors of Oaxaca through handmade tacos, tamales, tostadas, and fresh guacamole. Jasmine Rice showcases the work of beloved owner Kukie, whose Thai restaurant has become a gathering place for so many in the community.

The lineup continues with Spatzle Factory, where owner Mark Vogt draws on the flavors he fell in love with during two decades stationed in Germany with the U.S. Army. Irie Flavors brings the vibrant tastes of the Caribbean, while Flying Wa e blends Kentucky comfort food, bourbon-inspired flavors, and Southern hospitality. Cannabuzz, a pioneering cannabis mocktail bar, will be on-site as will local cider makers Wise Bird Cider. Cardira’s Columbian brings the bold flavors of Colombia to CRAVE with homemade chorizo, crispy pork belly chicharrones, patacones, arepas, salchipapas, and sweet, freshly made churros.

Throughout the weekend, one familiar face will once again help guide the festivities. Food Network star Jason Smith returns as CRAVE Kitchen Stage emcee, bringing the humor, warmth, and unmistakable Kentucky personality that have made him a festival favorite.

Perhaps no one has done more to shape modern Kentucky food than Ouita Michel, whose commitment to local agriculture and regional identity helped define the farm-totable movement long before it became fashionable. This year, all of Michel's restaurants will be represented through their beloved side dishes, o ering a reminder that sometimes the most memorable part of a meal isn't the centerpiece, but everything around it. More than 20 local restaurants and foodmakers will be on the grounds.

Saturday will kick o by honoring a Kentucky-inspired tradition: Ouita Michel’s Hoecake Hoedown. Sign up the kiddos to learn all about the classic Southern staple with local chefs Ouita Michel, Cole Arimes and Paula Endara

One of the things that makes CRAVE special is that it truly welcomes everyone.

Families will find plenty to discover throughout the weekend. Live Green Lexington will o er hands-on activities for all ages. Just steps away, Gatton Park's Adventure Playground invites kids to climb, slide, splash and create adventures of their own, while the adjacent Water Play Area provides a welcome escape from the summer heat.

Helping bring it all together is presenting sponsor Kroger, whose decades-long commitment to Kentucky communities reflects the very spirit of the festival. Kroger's Chris Blandford will host conversations with chefs, distillers, food personalities and Lexington's own Erin Goins of Bites of the Bluegrass, in between musical performances. Join Chef Jason Smith at the Kroger Kitchen Stage for local chef demonstrations, a Burger Battle, a Friday evening happy hour and much more.

CRAVE reminds us that a city is more than its buildings and businesses. Community is found in recipes handed down through families. In songs written about places we recognize. In the farmers, chefs, musicians, artists, entrepreneurs and community builders who choose to create something here.

And for one weekend, that city gathers around the same table.

LIVE ON THE CRAVE MUSIC STAGE

FRIDAY • JULY 31

"Distilled in Kentucky" Night

Highlighting Kentucky musicians featured in the acclaimed documentary film series.

4:30 P.M.

5-6:15 P.M.

6:45-8 P.M.

8:30-9:45 P.M.

Gates Open

Wayne Graham

Brit Taylor

Scott T. Smith

SATURDAY • AUGUST 1

12 P.M.

12:30-1:30 P.M.

2-3 P.M.

3:30-4:30 P.M.

5-6:15 P.M.

6:45-8 P.M.

8:30-9:45 P.M.

Gates Open

Hoecake Hoedown

with chefs Ouita Michel, Cole Arimes and Paula Endara

Club Dub

Brother Smith

Them Lasses & The Old Dogs

Velvet Elvis Honeychild

Plus: Culinary demos, interviews, cocktail spotlights and more!

HONEYCHILD

Happy 100th Birthday, Ale-8-One!

his month marks the 100th anniversary for the beloved ginger citrus soda Ale-8-One – the official state beverage of Kentucky and one of the state’s most iconic brands. Founded in 1926 in Clark County by Kentucky entrepreneur George T. Wainscott, Ale-8-One is produced in small batches in its Winchester facility, with production overseen by Fielding Rogers, Wainscott’s great-greatnephew and the owner and chairman of the board of Ale-8-One Bottling.

To celebrate the occasion, the company is hosting a community-wide birthday party on Aug. 1 from 5-9 p.m. in downtown

Winchester. The street party will include a Historical Society marker unveiling, parade and block party with plenty of Ale-8, family activities, food trucks, Ale-8 ice cream floats, live music and more. Keep an eye out this summer for special commemorative glass bottle packaging at local retailers.

Tell us a bit about the origin story of Ale-8-One.

While the Ale-8-One Bottling Company started in 1902, the Ale-8-One brand started in 1926. Our founder, G.L. Wainscott, had traveled throughout northern Europe searching for new and innovative flavors leading him to discover ginger beer. Wainscott toned down the spice and began experimenting. He [tinkered with] his recipe until he perfected it. The combina-

tion of ginger with citrus was just right: not too hot and not too sweet.

One hundred years and four generations later, Ale-8 is the oldest privately-held bottler in the United States still held by the founding family and the only soft drink invented in Kentucky still in existence.

What is the history behind the name “Ale-8-One”?

Wainscott introduced the recipe at the 1926 Clark County Fair holding a contest to name his new recipe. A young fairgoer thought the newest innovation in soft drinks should be called what it was, the latest thing. The entry, chosen above all others, was “A Late One,” 1920s slang for “the latest thing” in soft drinks.

Has the recipe of the original flavor changed at all since its launch in 1926?

G.L. Wainscott’s great-great-nephew Fielding Rogers, owner and chairman of the board of Ale-8-One Bottling, takes a spiral staircase to the secret batching room to mix the secret ginger citrus blend, batch by batch, following his great-great-uncle’s handwritten notes that hang on the wall. To this day, every single Ale-8 that is sent out into the world originates in small batches from his hands.

In your opinion, what makes this soda so beloved in Kentucky?

Ale-8-One is part of Kentucky's DNA as much as Kentucky is part of Ale-8's. The ginger citrus flavor is as unique and special as Kentuckians are, and they connect with that. Generations of Kentucky families have bonded over a bottle of Ale-8 during the past 100 years. Whether it's celebrating a birthday or a special moment, being out at Red River Gorge, hanging out with family and friends at the BBQ or just having good conversation, it's the connection point. There's great pride and comfort when that cold green bottle is in your hand because Ale-8 represents something meaningful to people, whether it's home, a memory or being in the moment with others. Our fans are one of the best parts of Ale-8's history.

Tell us a bit about the production of Ale-8.

The Ale-8-One soft drink has been bottled in green glass in Winchester since 1926. We now fill 192,000-240,000 bottles daily, capping 550-600 bottles a minute. We generally employ just over 100 people across the company who focus on safety, our values, and producing a product we are deeply proud of.

What can you tell us about the special flavors the company has released over the years?

Cherry was the first special flavor released in 2018. Since then, we've launched Blackberry and Orange Cream as permanent flavors, along with Cherry Zero. We previously launched Zero and Ca eine Free versions of the Original Ale-8. Every year we like to o er special flavors in limited supply. This year, we brought back Peach for a limited time in the spring, and we will have another release this summer. Last year, the Pawpaw flavor we released took o and we sold out immediately. This was pretty special, as the pawpaw fruit is native to Kentucky and known as a "Kentucky banana." We are always thinking about our Kentucky home and ways to delight our fans. n

DRINK OF THE MONTH

The Pegasus

BY WISEBIRD CIDER

It's never too late for a Pegasus. Created in honor of the 100th anniversary of Ale-8-One, juicy peach and apple fruit meet bright ginger-citrus notes in this refreshing summer cocktail featuring brandy, peach liqueur, Wise Bird dry cider, fresh lemon and Ale-8-One.

Ingredients:

• 1½ ounces bonded brandy

• ½ ounce peach liqueur

• ½ ounce fresh lemon juice

• 2 ounces Wise Bird dry cider

• 4 ounces Ale-8-One

• Peach slice (garnish)

• Mint sprig (garnish, optional)

Method:

Fill a Collins glass with ice. Add brandy, peach liqueur, lemon juice, and stir briefly. Top with Wise Bird cider and Ale-8-One

Give one gentle lift with a bar spoon. Garnish with a peach slice and optional mint sprig. n

Events Calendar

CONCERTS & GIGS

4th of July ft. Mojo Thunder, DeeOhGee, & more. July 4. The Burl's annual Fourth of July celebration returns with a lineup of regional favorites led by Louisville rock band Mojo Thunder and Lexington psych-folk trio DeeOhGee. The holiday concert o ers an evening of live music, food, drinks and community gathering before the city's fireworks festivities. 6 p.m. The Burl, 375 Thompson Road. www.theburlky.com

Drivin' N Cryin'. July 9. For nearly four decades, Atlanta's Drivin' N Cryin' has blended Southern rock, punk, folk, and hard-edged guitar music into a sound that has earned a devoted following. Led by singer-songwriter Kevn Kinney, the band continues to tour behind a catalog that spans more than a dozen albums and fan favorites like “Fly Me Courageous” and “Straight to Hell.” Regional favorite Laid Back Country Picker opens. 8 p.m. The Burl, 375 Thompson Road. www. theburlky.com

Marty Stuart & The Fabulous Superlatives (rescheduled). July 16. Country Music Hall of Fame member Marty Stuart and his longtime band, The Fabulous Superlatives, perform at the Kentucky Theatre as part of the Troubadour Concert Series. This is a rescheduled performance. 7:30 p.m. Kentucky Theatre, 214 E. Main St. www.troubashow.com

Lexington Reggae Week. July 22-25. Organized by Tahlsound, this multi-day celebration of reggae music features performances and events at venues across Lexington, including West Sixth Brewery, Central Bank Thursday Night Live, Gatton Park, and more. This year's festivities feature Jamaican singer Rik Jam and The Island Federation Band alongside regional performers. Various times and locations. www.tahlsound.com

The Burl Turns 10: An Evening with Wilco (Sold Out). July 17. Acclaimed alternative rock band Wilco headlines a special sold-out performance celebrating The Burl's 10th anniversary. Led by songwriter

Je Tweedy, the Grammy-winning group is known for blending rock, folk, country, and experimental sounds across a career spanning more than three decades.

8 p.m. The Burl, 375 Thompson Road. www.theburlky.com

The Burl Turns 10: Bolo Mules. July 18. The regional supergroup Bolo Mules perform as part of The Burl's 10th anniversary celebration. With a repertoire that primarily covers a variety of ‘90s country classics, the band has become a staple of Kentucky's live music scene.

8 p.m. The Burl, 375 Thompson Road. www.theburlky.com

Jamaican singer Rik Jam and the Island Federation Band will headline Lexington Reggae Week, taking place at multiple venues in the city starting July 22.

PHOTO FURNISHED

CONCERTS & GIGS

The War & Treaty. July 23. Husband-and-wife duo Michael and Tanya Trotter bring their powerful blend of country, soul, gospel, and Americana to The Burl. Known for soaring harmonies and emotionally charged live performances, The War & Treaty have earned multiple Grammy nominations and widespread acclaim for albums including “Lover's Game” and “Plus One.” 8 p.m. The Burl, 375 Thompson Road. www. theburlky.com

The Head & the Heart. July 23. With a sound built around soaring harmonies, heartfelt songwriting, and a blend of indie folk and Americana influences, Seattle-based band The Head and the Heart has captivated audiences since its self-titled debut in 2011. Known for fan favorites such as “Rivers and Roads,” “Lost in My Mind” and “All We Ever Knew,” the group continues to draw acclaim for its emotionally resonant live performances and expansive catalog. 8 p.m. Gatton Park on Town Branch, 785 Manchester St. www.gattonpark.org

Champs of the Sun. July 24. Pittsburgh-based jam-rock band Champs of the Sun brings its blend of improvisational grooves, psychedelic influences, and high-energy live performance to The Burl. The group will be joined by Randy Grigsby and Tristan and the Troubled for an evening of original music and extended jams. 8 p.m. The Burl, 375 Thompson Road. www.theburlky.com

Born Cross Eyed: A Grateful Dead Tribute. July 31. Kentucky-based Grateful Dead tribute band Born Cross Eyed performs an outdoor “Days Between” celebration honoring Jerry Garcia and the music of the Grateful Dead. Expect an evening of Dead favorites, extended jams and a gathering of local fans at The Burl. 8 p.m. The Burl, 375 Thompson Road. www.theburlky.com

ART & EXHIBITS

Katie Widzowski: “Dreams of the Sea.” On display through July 17. Lexington artist Katie Widzowski presents a series of paintings inspired by recurring dreams of the ocean and her lifelong fascination with the sea. Blending realism and imagination, the works explore the emotional connection between people and nature's most powerful forces. Gallery hours: Wed.-Sat., noon-5 p.m., and by appointment. Lexington Art League at Loudoun House, 209 Castlewood Drive. www.lexingtonartleague.org

Surface Tension. On display through July 18. This group exhibition features work by Jana Cariddi, Carlos Rosales-Silva, Trish Tillman and Ben Tollefson, exploring surface as a site where material experimentation intersects with social and psychological inquiry. Through painting and sculpture, the artists examine themes of illusion, identity, labor, power and perception, using color, texture and materiality to investigate the tension between what is visible and what lies beneath. Gallery hours: Thu.-Sat., noon-5 p.m., and by appointment. 2nd Story, 522 W. Short St. www.2ndstory.art

Pieced Together: Patrick Adams and Teri Dryden. On display through July 25. Lexington artists Patrick Adams and Teri Dryden present a two-person exhibition featuring new work that explores connections, relationships and shared visual language through painting and mixed media. Opening reception June 12, 6-8 p.m.; Gallery Hop reception July 17, 5-8 p.m. Gallery hours: Wed.-Sat., noon-5 p.m. WheelHouse Art, 500 W. Short St. www.wheelhouse.art

Colleen Merrill and Becky Alley: Taking Care. On display through Aug. 1. Becky Alley and Colleen Merrill present recent work exploring care as both a tender gesture and a survival strategy. Using domestic and industrial materials, the exhibition examines intimacy, resilience, and the ways people protect, repair, and support one another through uncertain times. Gallery hours: Tues.-Thurs., 11 a.m.-5 p.m.; Fri., 11 a.m.-8 p.m.; Sat., noon-5 p.m. Pam Miller Downtown Arts Center Galleries, 141 E. Main St. www.lexingtonky.gov/playing/ facilities/pam-miller-downtown-arts-center/ city-gallery

Photo/Print/Realism. On display through Aug. 8. This exhibition explores photorealism through prints by Robert Bechtle, Richard Estes, Sylvia Plimack Mangold and others, highlighting the movement's relationship to photography, popular culture and perceptions of reality. Featuring screenprints, etchings, aquatints, lithographs and woodcuts drawn from the museum's collection, the exhibition also examines connections between photorealism and Pop Art. Museum hours: Wed.-Fri., 10 a.m.-5 p.m.; Sat., noon-5 p.m. UK Art Museum, Singletary Center for the Arts, 405 Rose St. Free. www.uky.edu/artmuseum

ETC.

Fourth of July Celebration. July 1-5. Lexington's annual Independence Day celebration returns with five days of familyfriendly events marking America's 250th birthday. Highlights include a free Ice Cream Social and birthday party at Tandy Park (July 1), a patriotic bluegrass concert featuring Six String Soldiers U.S. Army Band at Moondance Amphitheater (July 2), the Lexington Philharmonic's annual Patriotic Concert at Transylvania University and Gratz Park (July 3), and a full day of Fourth of July festivities featuring the Bluegrass 10,000 race, Festival & Art Market, public reading of the Declaration of Independence, downtown parade and a 10 p.m. fireworks spectacular (July 4). The celebration concludes with a Red, White & Blues concert featuring Tee Dee Young on July 5. Various locations. Full schedule available at www.lexingtonky. gov/playing/arts-events/fourth-july-celebration

Lexington Burger Week. July 6-12. One of the city’s most anticipated annual culinary events, Lexington Burger Week gives chefs from dozens of participating restaurants the chance to try creating the most unique burgers in town. Each restaurant features a one-of-a-kind burger not on its regular menu for $7-8 throughout the week, making it easy for patrons to try out tons of new flavors and eateries. For a full list of participating restaurants, featured burgers and recommended pairings, download the Lexington Burger Week app, check the listing in this magazine, or visit lexingtonburgerweek.com.

Junior League Charity Horse Show. July 6-11. The 90th annual Lexington Junior League Charity Horse Show returns to the Kentucky Horse Park, featuring six days of American Saddlebred competition, exhibitions and special events. Known as the world's largest outdoor American Saddlebred show and the first leg of the Saddlebred Triple Crown, the event attracts approximately 1,000 competitors from across the United States and Canada. Daily themed events include Legacy Night, Local Heroes Night, Funded Agency Night, Paint the Park Pink Night, Arts & Culture Night and Family Day. Kentucky Horse Park, Rolex Stadium, 4089 Iron Works Pkwy. www.lexjrleague.com

MIND BODY STUDIO

“Relaxing the body. Quieting the mind. Opening the heart.”

Mindfulness is so simple anyone can do it, and it changes everything.

Dr Patterson teaches Mindfulness Based Stress Reduction (MBSR) in group classes of 8 weeks, 6 weeks and 4 weeks. Half day classes and individual consultation available. Learn to manage stress, promote resilience, prevent burnout and cultivate compassion - by slowing down, relaxing the body, quieting the mind and opening the heart Full details at https://mindbodystudio.org/mindfulnessclasses/mindfulness-based-stress-reduction/

Yoga unites body, mind and soul.

The Dance of the Heart

Kim Blitch is Lexington’s only Iyengar yoga teacher and o ers beginner, gentle, restorative and Iyengar Level 1 classes and private lessons Full details at iyengarlex.com

Argentine Tango, we teach the social tango (not ballroom). It is the world’s most mindful, meditative, intimate dance. If you can walk and hug, you can dance Argentine tango.

Tai Chi and Therapeutic Massage

We have weekly Wednesday practice / beginner lesson 8-10pm and a monthly party on 1st Saturdays 8-11. Full details at https://mindbody studio.org/argentine-tango/

Matt Branstetter has over 25 years experience in the personal and professional practice of the healing arts and o ers energy massage and lessons in tai chi and qigong. For further details and appointments email embodyingtheway@gmail.com

Latin Dance

MIND BODY STUDIO

Latin Dance lessons with Jasmine and Aldo from Baile Paris dance company in Paris KY. Learn salsa, bachata and cumbia in both Spanish and English. Further info at https:// baile-paris.square.site/ 517 A SOUTHLAND DR. LEXINGTON, KY • 859-373-0033 MINDBODYSTUDIO.ORG

Shakespeare in the Park: “Much Ado About Nothing.” July 10-12; 16-19. Antagonist Productions presents one of Shakespeare’s most popular comedies. Directed by Drew Davidson, with live music and local vendors enhancing the experience, audiences can expect an unforgettable evening celebrating creativity, connection and community, in an outdoor park setting. Both weekends will feature live music before the play begins. Gates at 6:30 p.m.; show at 8 p.m. Woodland Park, 601 E. High St. antagonist.productions

Reflections in Bloom Flower Show. July 10. The Lexington Council Garden Clubs and The Fayette County Extension O ce Master Gardeners present an annual flower and vegetable show with the theme “Reflections in Bloom, A Season of Flowers and Memories.” The event is free and open to the public. 12:30-3:30 p.m. The Lexington Senior Center, 195 Life Lane. www.bluegrassflowershow.com

Lexington Theatre Co. presents “Les Miserables.” July 9-12. The Lexington Theatre Company brings the professional regional premiere of the Tony Award-winning musical to the Lexington Opera House. Based on Victor Hugo's novel, the epic production follows themes of redemption, revolution and love and features beloved songs including “I Dreamed a Dream,” “On My Own” and “One Day More.” Thurs. and Fri., 7:30 p.m.; Sat., 1 p.m. and 7:30 p.m.; Sun., 1 p.m. and 6:30 p.m. Lexington Opera House, 401 W. Short St. www.lexingtontheatrecompany.org

Harry Dean Stanton Fest. July 10-12. This year’s installment of the annual weekend-long tribute to late Kentucky actor Harry Dean Stanton will feature screenings of Stanton’s films “Cool Hand Luke,” “Fool for Love,” “Uforia,””Ra erty & the Gold Dust Twins,” “Mr. North” and “Paris, Texas,” as well as appearances from Stanton collaborators John Doe, Allison Anders, James Intveld and Billy Swan. Film screenings, staged readings and musical appearances take place at a variety of Lexington venues throughout the weekend; visit harrydeanstantonfest.org for more details.

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ETC.

Big Band & Jazz Series. Tuesdays. One of Lexington's longest-running summer concert series returns with free weekly performances featuring big band, jazz and swing musicians. Bring a lawn chair or blanket; picnics are encouraged. July performers include DOJO-DiMartino/Osland Jazz Orchestra (July 7), Brett Evans Trombone Orchestra (July 14), Bryson Dunsmore Trio with Kirby Davis (July 21) and RPM Quintet (July 28). 7-8:30 p.m. Ecton Park, 956 Turkey Foot Road www.lexingtonky.gov/playing/arts-events/big-band-jazz

Summer Classics Film Series. Wednesdays. The Kentucky Theatre's annual Summer Classics series showcases beloved films from Hollywood's past on the big screen. July screenings include “Carmen Jones” (July 1), “This Is Spinal Tap” (July 8), “Bringing Up Baby” (July 15), “Indiana Jones and the Last Crusade” (July 22) and “Cabaret” (July 29). Screenings are at 1:30 and 7:15 p.m. Kentucky Theatre, 214 E. Main St. www. kentuckytheatre.org/summer-classics

Southland Jamboree. Thursdays. This free, family-friendly bluegrass concert series returns to Moondance Amphitheater with live music, food trucks and post-concert jam sessions. Attendees are encouraged to bring lawn chairs, blankets and instruments. July performers include Six String Soldiers U.S. Army Band (July 2), Dale Ann Bradley (July 9), Timberline Road (July 16), Mash Grass & Kids Camp Kids (July 23) and West Liberty Mountain Boys (July 30). 7 p.m. Moondance Amphitheater, 1152 Monarch St. www.southlandjamboree.org

Summer Nights in Suburbia. Every other Friday. This free outdoor concert series features live music spanning a variety of genres. Attendees are encouraged to bring lawn chairs and blankets; food vendors will be on-site. July performers include 64 West (July 10) and Boogie G and the Titanics (July 24). 7 p.m. Moondance Amphitheater, 1152 Monarch St. www. lexingtonky.gov/playing/arts-events/summer-nights-suburbia

CRAVE food + music festival. July 31-Aug. 1. This annual, family-friendly food and music festival features a curated selection of local and regional food vendors, live music, chef demonstrations, craft beer and cocktails. This year's music lineup includes Honeychild, Velvet Elvis, Scott T. Smith, Brother Smith, Club Dub, Brit Taylor and more. Visit the website for more details. Gatton Park on the Town Branch, 3051 Leestown Road. www.cravelexington.com n

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Valid June 1-August 31, 2026, dine-in and carry-out at participating restaurant locations. Terms and conditions apply. Scan code or visit for details.