Keeneland Magazine

NO4 2013

Keeneland, Investing in Racing's Future since 1936.

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Main-Stay mer art teacher at Morton Junior High School. Arimes said that the setting is the perfect canvas for his culinary art. "I love fne dining coupled with a casual atmosphere," he said. "I think of it as four-star dining with three-star ambiance." A Tale of Two Menus No restaurant, however, can survive — let alone thrive — on design elements alone. At Coles 735 Main, the menu — make that the two menus — is paramount. "We've created a Bar Bites menu at a lower price point, which entices folks to drop in on a Monday and spend $15," he said, "and the regular menu, which encourages them to come back on Friday for a more formal dining experience." Standouts on the Bar Bites menu include the artisan cheese plate with fruit chutney, red grapes, toasted macTop, elegantly set tables and dishes such as Asian braised baby back ribs, above, keep diners coming back. adamia nuts, and house-made toast points; P.E.I. mussels with sweet chili lime yuzu broth, scallions, and focaccia bread; and the wildly popular kobe burger on a Sunrise Bakery bun, with fries and house-made pickles. The full menu is more robust, with the headliner being the all-natural, hormone- and steroid-free Black 78 KEENELAND WINTER 2013

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