Call 859/225/4889 ext 235
to advertise in Cuisine Scene

557 S. Limestone 253-0014. Voted best pancakes by Ace readers in the Best of Lexington poll year after year. Winner of 2001's "Best Veggie Friendly Restaurant." Live music. Free evening parking behind the building. Daily specials. Lunch, Monday - Friday 11-2. Dinner, Tuesday-Thursday 5:30-9, Friday & Saturday 5:30-10. Brunch, Saturday and Sunday 10-2.

Billy's Bar-B-Q
101 Cochran Rd. At the corner of High St. in Chevy Chase. 269-9593. Genuine Western Kentucky style pit barbecue and fixins. Dine in/ carry out/ catering/ bulk deliveries. We’re the home grown guys. Open M-Th 11am-9pm; F-Sat 11am-10pm; Sun 11:30am-8pm.

Cafe on the Park
369 W. Vine St. at the Radisson Plaza Hotel. www.cafeontheparkcom. (859) 231-9000. Wonderful view of Triangle Park. Breakfast 6:30am until 10:30am daily; breakfast buffet served in season. Lunch 11am-2pm, (pasta bar on Thursdays) Affordable upscale American cuisine and a wonderful wine list 5pm-10pm. 90 minute complimentary parking.

Cafe Jennifer
111 Woodland Ave at the Woodlands Condominiums, 255-0709. A cozy restaurant featuring Kentucky favorites, using locally grown produce. Lunch and Dinner daily, Mon.-Sat. Pub room atmosphere in the well-stocked bar and private room available for small gatherings.

Dudley’s Restaurant
380 S. Mill Street in Historic Dudley Square. 252-1010. A Lexington tradition, with adventurous takes on regional cuisine and an award winning wine list. Patio, bar, and dining room each provide a unique atmostphere. Open everyday: Mon-Sat 11:30-2:30 for lunch; Sun 11:30-2:30 for brunch; and dinner Sun-Thurs 5:30-10 and Fri-Sat 5:30-11. Reservations recommended.

Ed and Fred’s Desert Moon
148 Grand Blvd. 231-1161. Affordable American Cuisine. Gourmet pizzas, fresh pasta, specialty salads and sandwiches, and a wide array of entrees. Informal yet elegant atmosphere. Wonderful wine list! Patio dining and banquet facilities. Lunch: 11a-3p Tue-Fri; Dinner: Tue-Sun.

Emmett’s Restaurant
Off Tates Creek Road, south of Man O’ War, 245-4444, offers innovative Southern cooking in a renovated farmhouse featuring a cozy bar, casual patio dining and seven lovely dining rooms. Dinner served Mon.-Sun. beginning at 5:30 PM and Sunday brunch from 11 AM-2 PM. Reservations accepted.

255-2431. It’s all about the food at this continental eatery where Chef Jim Plymale builds his menu around fresh, seasonal ingredients. For lunch how about Black Bean Cassoulet or Crispy Polenta Napoleon? Imagine the dinner fare. Located on (that’s right) 431 Old Vine St., the atmosphere is smart and cozy. And the bar is the swankiest in town. Dress: As yourself. Lunch: Mon-Fri 11:30-2:30; Dinner: Mon-Thurs 5:30-10; Fri-Sat 5:30-11.

"Food with Character" 735 E. Main Street (859)266-9000. Full-blooded, dipped in the Bayou, authentic Southwest Louisiana Cuisine at Furlongs! PO-Boys, Burgers, Creole, Etouffees, Gumbo, Pastas, Salads, Seafood, Steaks, Fresh Fish, great daily dinner specials and extensive wine list. Open for dinner: Mon.-Sat. 4-11.

The Homestead
3955 Harrodsburg Rd, 219-9922. Why not tonight? The Homestead Restaurant offers superb regional cuisine in a classic and beautiful setting. A warm and cozy ambience naturally complements the traditional southern dishes prepared by Executive Chef Tony Cortez. Open for dinner six nights a week. Open Sundays during Keeneland and holidays. Dinner: 5:30 Mon-Thur, 5:00 on Fri & Sat.

Jonathan at
Gratz Park

120 West Second Street 252-4949 Redefined regional cuisine served in our Southern dining room or in the English pub room. Festive Sunday brunch from 11:30-2 pm. Reservations suggested. Also call us for intimate dinner parties, fabulous banquets, business lunches, pre-wedding events to the reception.

The Mansion
at Griffin Gate
1800 Newtown Pike. 859-288-6142. Lexington's landmark of good taste. The elegantly restored antebellum mansion offers traditional American and regional southern cuisine with European flavors. Experience gracious dining at Lexington's first Four Diamond rated restaurant. The Mansion is open daily from 6pm-10pm. Reservations are suggested.

Merrick Inn
3380 Tates Creek Rd. (Top of the hill in Merrick Place.) We pride ourselves on being the establishment of choice for over 30 years. Enjoy Chef Jeremy Ashby’s savory nightly specials and superb signature southern cuisine all served in our Kentucky manor house. When the weather’s warm, enjoy Lexington’s favorite patio by the pool offering a more casual menu. Mon.- Thurs 5:30 to 10:00, Fri and Sat 5:30 to 10:30.

Natasha's Cafe
112 Esplanade 259-0203. An array of tastes from Kiev to Cairo in the elegant atmosphere of a Parisian cafe. World cuisine buffet for lunch. Fine dining for all income brackets evenings after 5:30. Tour buses, business meetings and accordion players welcome. Voted Lexington's Best Ethnic Fare (ACE Weekly Readers’ Poll, 2001). Lunch Buffet 11A-2P, M-F and Noon to 3P on Saturday.

Scarborough Fare
355 Romany Road. 859.266.8704. A gourmand’s delight, featuring an array of entrees that will tickle your fancy. Menu changes daily. Deli dining, or gourmet carryout for those on the go. Open Monday-Saturday 10-8.

Starbucks Coffee
University of Kentucky Student Center. 257-1209. Lexington's first full size Starbucks location. Stop in today for fresh brewed coffee, espresso drinks, Frappuccinos, delightful pastries, and Starbucks merchandise. Conveniently close to downtown. We are a cyber-café; come surf the 'net on our laptop computers. Open Mon.-Thurs. 7am-9pm, Fri. 7am-4pm, Sat. 9am-4pm.

Yamamoto Japanese Grill
& Sushi
130 West Tiverton Way. 859-272-6668. Call for reservations. Prepared before your eyes!! Come enjoy our Fresh Sushi and a variety of Sushi Rolls and fantastic performance and taste in Habachi Grill. Lunch Specials and Lunch boxes available $5.95-9.95. Mon-Thurs 11-2, 5-10; Fri 11-2, 5-11; Sat 5-11; Sun 12-9.

l Mason-Dixon Food Fights

Do not ever give a Queen a home appliance as a gift. Period. Now, an exception can be made in the event she just happens to mention in passing that she wishes she had, say, a full Viking kitchen, and then she goes out of town for a few days; and when she comes back, her entire kitchen is renovated with fabulous Viking appliances. She will be touched. On the other hand, if it is her birthday and you, all on your own, select, purchase, and present her with a Crock Pot, well, you are over."

-Jill Conner Browne, The Sweet Potato Queen's Book of Love

If you're looking for culinary validation, it's wise not to ask a southerner. I was reminded of this last weekend when I prepared corn salad for 243 people, and my dad's response to it, was, "tastes all right."

All right?


He's lucky he didn't end up wearing an entire bowl of it on his head.

I was initially incensed (having been up till 2 a.m. preparing it), until Uncle Roland saved the day by mentioning, "hey now, that's high praise in this neck of the woods," adding that "all right" was a southern synonym for "as good as it gets."

He's right of course. I don't know what I could've been thinking.

I was raised in a house where my grandmother and all my aunts and uncles -when surveying the most sumptuous of feasts-expressed their most enthusiastic delight with the casual proclamation, "I guess I could eat it."

I didn't really approve of this tendency growing up, and I think I still don't.

What are we...Amish? I know I was never taught anything about the sin of pride.

I like a rave review now and again, and I've been known to cook for the occasional Yankee just to get one.

My aunt Wilma, to this day, greets every guest at the door with a spoon full of some outrageously delicious concoction, accompanied by the self-deprecatory disclaimer, "Here. Taste this. See if it's fit to eat."

The correct accolade is, "aww, yeah. It's fine."

This isn't modesty (false or otherwise). It's not low self-esteem. It's just southern culinary ritual.

July is my favorite month as a cook, because it's usually the best time for tomatoes (which I could live on, entirely) and corn, and a dozen other favorites.

I only became a corn fan in adulthood, when I realized that I wasn't required to eat it, like a horse, off the cob-which I found messy and undignified. I wasn't prissy, I just didn't like to wear my food. Even as a kid, I appreciated the value of a little decorum.

If you want to gnaw it right off the cob, by all means, go ahead. I won't stop you. (I'd never try to diminish your enjoyment; you can inject it or snort it for all I care).

But I came up with this salad recipe for a lot of reasons: I love corn. I hate to floss after every bite. I don't like it when butter runs down my elbows. I hate to get sticky. And so on.

I've tried to adjust the recipe to a crowd smaller than 250, but my measurements may well be off. The one thing that is important is that you keep the proportions pretty small, and dice everything to the same size-so that every bite allows the vegetables to complement each other.

I noticed a few weeks ago on Martha's Summer Kitchen (a favorite guilty pleasure) that Martha Stewart makes a similar dish. In my defense, mine was first, and mine is better. (Also, I'm not currently being investigated by the SEC-so you can, as ever, trust me.)

There are string beans in her version. And Martha cooks most of the vegetables first, including the corn.

Damn Yankee!!

C'mon. A little insider trading among friends is one thingbut you just don't mess with fresh corn.n

Rhonda Reeves is sitting in for Karen Workman this week.

Cumberland Corn Salad

You will need:

* dozen ears of supersweet corn, shucked and silked (slice from cob, but slice it shallow; do NOT milk it, or you will end up either with husk in your salad, or corn chowder); if you find a worm, don't panic: it won't eat much.

* pint of FIRM teardrop tommy-toe tomatoes (quartered; and infused overnight in fresh basil)

* juice of two or three whole limes

*seeded and diced cucumbers (marinated overnight in vinegar and water, fresh dill, and kosher salt-zealously peeled; one bitter bite will ruin the entire salad)

* a slightly-hot pepper, seeded and diced (I use anaheim or poblano )

*one seeded and diced red bell pepper

*one green onion, snipped.

*one garlic clove (rub the bowl with it; then rub the bowl again with lime)

*whatever fresh herbs you have on hand (chives, garlic chives, cilantro, lemon basil, Italian flat leaf parsley)

To Prepare:

All ingredients-except the corn-can be prepped the night before (in separate containers). Add the corn as late as you can (bearing in mind it takes a while to shuck, silk, and slice 12 ears of corn)-you don't want the sugar converting to starch.

If you don't have a front porch for this task, add about $10,000 to the cost of this recipe, because you're going to need to remodel.

Also, add coarse kosher salt, fresh ground pepper, and more lime juice at the table. Salt is a desicant; you do not want it to pull the natural juices or flavor out of the vegetables.

This isn't soup, it's salad. If you want gazpacho, email me.

A great garnish for this salad is sliced avocado.

A great way to serve it is to hollow out an avocado and fill the empty shells with it, with blue corn nacho chips on the side.

-Rhonda Reeves

Please email your culinary heads-ups to Karen at