palmersTOP
palmers: lewis
Palmers Fresh Grill & Wine Bar is the newest dining option in a changing Lexington Green
People are returning to the patio next to Lexington Green’s back fountain now that a new restaurant has moved into the space formerly occupied by Regatta Seafood Grille.
palmersinterior
Palmers Fresh Grill and Wine Bar was opened by veteran restaurateur Darrell Lewis in late April. Fulfilling a niche market of diners looking for a casual, yet eclectic menu with fresh ingredients, Lewis believes the restaurant also provides an inviting environment that sets itself apart from other places to eat.
“We wanted to incorporate a big city feel with different cocktail options, but also have a lot of food pairings and specials at the peak of the season in freshness so we could offer something for the guests that they couldn’t get in other places,” Lewis said.
palmersdeck
Palmers is the first dining establishment to open in 2013 in the Lexington Green shopping center on Nicholasville Road, which saw both Regatta and Tony Roma’s close late last year, and Bar Louie before that. The center is undergoing a sea change as it is becoming more of a high-end fashion destination.
Lewis hopes Palmers will appeal to shoppers from Lexington Green’s recently opened clothing stores Anthropologie, Ann Taylor Loft, Hot Mama, White House Black Market and Chico’s, which took the place of former longtime tenants Heavenly Ham and Willis Music. Other nearby businesses include Joseph-Beth Booksellers, Comedy Off Broadway and the Hilton Suites.
“We’re still learning exactly who our target demographic is, being at a mall-based location,” Lewis said. “There are people of all ages and walks of life that come through here, so we hope to appeal to everyone, from families with kids as well as adults looking for a fun night out.”
Lewis said the response has been tremendous since Palmers opened its doors four months ago. “We’re definitely meeting the targets we set, but we’re still continuously developing our customer base,” he explained.
Palmers’ food philosophy focuses on seasonal cuisine with Kentucky Proud ingredients prepared through techniques such as wood-fired grilling and slow roasting, with seafood flown in weekly from West Coast vendors. Lewis indicated he would probably change the menu up to four times a year in order to keep things new and interesting. He also has a plan to create some special weekend brunch offerings this fall.
Small plates and appetizers range from $6 to $14, while entrees are priced between $15 and $26. Nearly 30 wines are available by the glass, many of which Lewis hand selected during trips to Sonoma and Napa Valley in California.
Lewis noted some of Palmers’ most popular menu items are its pan-seared diver scallops, as well as its hand-cut aged ribeye, petite filet and jumbo shrimp gnocchi. Popular appetizers and small plates include the “rings of fire” (thick-cut, Tabasco-infused onion rings) and the Cabo Street tacos, created by one of the restaurant’s sous-chefs who formerly worked with a Los Angeles food truck.
“People like that this is a fresh concept – the décor, the ambiance – it has more of a fine dining feel, but with a casual menu, so there’s something for everyone,” he said.
Concerning the décor, the space is unrecognizable from its the previous tenant. Bright, cream-colored walls brighten up the interior of the restaurant, which features rustic-style chandeliers and contemporary glass lamps over the bar; tall, modern-style booths; stylized wooden tabletops, and compelling black-and-white equestrian art.
“We wanted it to be simple, elegant and very polished,” Lewis explained of the restaurant, which underwent an extensive, four-month renovation under the direction of a Chicago-based designer. “It evokes brightness and cleanliness, and it’s very open.”
Some of the restaurant’s best features are its porcelain tiled floors from Italy, as well as its wooden tabletops, which use material reclaimed from a 150-year-old Tennessee barn. The large, lakeside patio boasts a covered pavilion, as well as several open air tables flanked by pots of miniature palm trees. Live music featuring a variety of local artists is available for patio patrons every Thursday, Friday and Saturday from 8 to 11 p.m.
Lewis, who received his bachelor’s degree in accounting from Sullivan University in Lexington, didn’t have early intentions of becoming a restaurant owner, but he is pleased with the way his culinary journey has evolved.
He stumbled into restaurant management after college and for the last 30 years has worked at casual dining restaurants specializing in everything from seafood to burgers throughout Ohio, Indiana, Tennessee and Kentucky.
While there was considerable faith and risk involved in opening his own establishment, Lewis is glad he finally took the plunge. “I wanted to step out from the corporate umbrella and explore a new concept,” he explained of Palmers. Lewis’ wife, Lori, is now involved with the restaurant’s marketing and social media presence, while his teenage sons, Hunter and Grant, also work at the restaurant on a part-time basis.
Instead of being anxious about the future of his business, a brave venture in the fickle, ever-evolving restaurant market, Lewis is excited about the new possibilities Palmers provides.
“I love the creativity (of owning my own restaurant), it’s never the same. Every day it can be something totally different,” he said.