Ouita's HOneywood "Pop-up"

Feb. 23-March 12

Ouita Michel is offering a first taste of her new Lexington restaurant, Honeywood, at Holly Hill Inn! Ouita and executive chef Josh Smouse developed the menu for Honeywood, which is scheduled to open in late spring at The Summit at Fritz Farm.

“I am so excited to see the culinary vision for Honeywood take the plate at Holly Hill Inn next week,” Michel said. “We will be tasting and testing and listening to our guests as we bring the menu to fruition.”

Honeywood, which will be the largest of Michel’s restaurants in the Bluegrass, is connected to her other restaurants by the practice of using locally sourced foods and by a name that honors its history of place. The restaurant’s namesake is Honeywood Parrish Rouse, whose family owned Holly Hill Inn for a century.

“In the kitchen, we’re calling the event Holly-Wood,” Michel said. “The stars in this show are fresh-off-the-farm Kentucky meats and produce, as much as we can possibly use, and our extraordinary staffs.”

Entrees will include Howard’s Porchetta, named after Honeywood’s husband, an award-winning hog farmer; steak seared in a cast-iron skillet with duck fat; roast chicken with herb butter and creamed wild rice; a vegan Kentucky hemp salad; and more. The Honeywood brunch menu also will be served on Saturdays and Sundays.

The Honeywood menu is available for dinner and brunch Feb. 23-26, March 2-5 and March 9-12.  Reservations recommended. Call (859) 846-4732.

Fat Tuesday at our Sister Restaurants

Feb. 28

We love Fat Tuesday specials at our sister restaurants

Windy Corner Market and Restaurant will serve traditional New Orleans cuisine Feb. 24-28, beginning Feb. 24 with a Cajun seafood special on the menu. From Feb. 25-28, specials will include Chef Sean’s Gumbo, étouffée (shrimp, chicken or crawfish), shrimp and grits, crawfish fritters, Po-Boys and blackened catfish. Dessert specials include King Cake. Specials are available for lunch and dinner.

Smithtown Seafood will set up a Mardi Gras dinner and raw oyster bar beginning at 5 p.m. in the West Sixth Brewing Co. Barrel Room, 501 West Sixth Street, Lexington. The Smithtown Cajun Plate, with chicken and andouille jambalaya, shrimp and crawfish étouffée, maque choux, garlic bread, King Cake from The Midway Bakery and a West Sixth firkin, is $20. For $30, add a half-dozen fresh-shucked oysters. Oysters will be available for individual purchase. Find a sticker on the bottom of a firkin glass and win a West Sixth prize pack! The Midway Bakery also is celebrating Fat Tuesday with specials!

Holly Hill Inn Wine Guild: The Weight of the World

March 1-2

Join Steve Mancuso, director of the Holly Hill Inn Wine Guild, to taste six wines that continue our exploration of how wine and food make delicious pairings. Seatings available at 6 p.m. and 7:30 p.m Wednesday, March 1, and Thursday, March 2. Cost is $37 for six wines, cheese and crackers, tax and gratuity. Make a reservation with Steve by e-mailing him.