OBC Kitchen is a large restaurant in a shopping center in outer Lexington. The huge restaurant has a full bar with surrounding tables, another area filled with tables and patio seating. The vibe is very bourbon country with lots of wood décor and barrel bottoms. Disappointingly, despite a reservation having been made weeks before, our party of 8 who was in town for a couple of days was shoehorned into a high top table at the end of the bar. We were so jammed that we even lost a water glass (as in, off the side of the table)!
The service was friendly but a little uneven. Because of the number of tables assigned to each server and how many people are in the restaurant, they could use some runners to help make sure that water stays full and customers stay happy.
Fortunately, the food does not disappoint. The complimentary bread with whipped butter is warm and tastes fresh. But, don't eat too much, because the apps are amazing. We ordered the hot crab dip, which comes in a cast iron skillet with sourdough toast points and a little, tangy apple slaw. Definitely enough for 8 people to share, this rich and creamy concoction had a crunchy top and a lovely sweet flavor. The slaw adds a lovely zing. As if that were not rich enough, the bacon snack with its peanut butter dipping sauce is sweet and salty perfection. I knew that peanut butter and pork was a good combination, but this was other worldly.
Rather than just load up on all of the heavies, you should also check out the salads. The spring mix salad with apples, blue cheese, cornbread croutons and glazed pecans was out of this world. Not the lightest, but it was filled with flavor. The stacked wedge was similarly impressive. A steak of iceberg is bathed in blue cheese dressing and topped with a disk of blue cheese, grape tomatoes, candied pecans and bits of bacon and then is crowned with onion straws. Okay, maybe this is heavy too, but it is delicious.
For entrees, we got a steak and crab cake. Despite having to slice, this is an excellent sharing dish. The tender meat was cooked to a perfect requested, rare and was rich and tender. The sweet and crunchy crab cake was similarly rich as it was loaded with crab and not a lot of binder. It had an excellent remoulade for the crab cake and blue cheese butter for the steak, both of which were perfect.
The cola braised short ribs were one of the best dishes at the table. The tender meat was just the right amount of sweet which was grounded by the hearty greens. The sweet grits were tender and perfectly cooked.
Those grits were also a star in the delicious shrimp and grits, which had perfectly cooked sweet shrimp tossed with diced andouille in a spicy gravy over said grits and topped with sliced scallions. While it is a little spicy, the grits really bring down the heat and make it a very approachable dish.
The salmon and quinoa was the surprise hit. The super fresh and rich salmon was cooked to a perfect as requested rare and served over this kale and quinoa mixture in a cider-honey vinaigrette with bits of slightly spicy red onion and bits of cheddar cheese. Texturally, this dish was very appealing. And, the flavors were similarly balanced, with hints of sweet and spice.
We should have skipped the sides - more cheesy grits with greens, roasted root vegetables (multi-colored carrots, parsnips and onions), the sweet potato brulee, Brussels sprouts, and cornbread. With the exception of the soggy, under seasoned Brussels sprouts, they were all delicious. But we had WAY TOO MUCH FOOD!!! You don't need to order grits or cornbread if you have grits on any plate. It is just too much. The sweet roasted root vegetables are nice and caramelized and crunchy, but one can only handle so much. The sweet potato brulee was gorgeous - a nice crunchy top over a smooth and well prepared interior. But, we couldn't even finish it.
But, we couldn't skip dessert. We were holding out a bit for it. They had these amazing housemade buttermilk donut holes that are rolled in sugar and served with chocolate and caramel sauces and jam. They were perfection. We also ordered the butterscotch mousse parfait, which was a rich and caramely custard topped with whipped cream and honeycomb that is served in a low ball glass. Very good, but definitely worth skipping in favor of the donuts if you are only picking one.
Last but not least, and really served during appetizers, the cocktail program here is amazing. I had an aged Manhattan, which was harmonious and most enjoyable. You could also go with one of their dozens and dozens of bourbons, a significant portion of which are local.
We very much enjoyed our dinner at OBC. While we were a little uncomfortable and a bit neglected, we left jammed full of yummy food. read more