The Julep Cup pays homage to Lexington culture and cuisine
With its deep red walls, Oriental carpets and eclectic scattering of pillows and low-hanging lamps, in a way the atmosphere of the dining room reflects the mystique and sultriness of a place you might expect to find Jenny Hill. But the formal table settings, equestrian memorabilia and well-dressed staff suggest a more timeless, refined ambience. The dinner menu combines tradition and flair, celebrating classic entrees like the Hot Brown ($9.95) and shrimp and grits ($18), while throwing in options of seafood pot pie ($22) or pasta with smoked salmon ($15), just to keep things interesting. Most lunch offerings are under $12, and mirror what you'll find at dinner, with the addition of a selection of sandwiches. . . .
To walk in the door of The Julep Cup is to evidence how much fun the decorating process must have been, starting with the Seahorse Lounge, immediately to the right of the front entrance. Bright seafoam paint and a scattering of eclectic ocean-related memorabilia, including a gigantic mirror with the image of a mermaid smoked in the glass, straight from the auction of a Chinese buffet, enshroud the walls. Private chef and friend of a la lucie Philippe Auber (who was featured in the November issue of this magazine) lent his artistic talents to the seashell-mosaic wall overhanging the bar, as well as a seahorse wall creation made of seashells. A (discreetly placed) sign above the window reading "Ladies: Kindly do your soliciting discreetly" diverts from the seahorse theme, but hints to the Jenny Hill/Belle Breezing era.
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Restaurateur Lucie Slone- Meyers' numerous ventures have been proof positive. Soaked in an easily identifiable, good-times atmosphere — ornate furniture, ubiquitous knickknacks and slightly decadent touches like swags and beaded lampshades — every venue has reflected her personality. The total experience far exceeds any of the individual elements. . . .
Behind the scenes, executive chef Lindsay Brooks, whose culinary style is at one with the concept of casual Southern hospitality, oversees the kitchen. Her diplome from Le Cordon Bleu is displayed at the entrance. The menu offers everything from beer cheese to Jell-O salad, shrimp and grits to veal liver and onions, green tomatoes to mac and cheese.
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