Imagine this: an intimate dining experience located on the top of a secluded, picturesque hilltop. The food is grilled directly on the patio and served to you in the open-air setting of a local vineyard. Fantastic wine is poured. Tablecloth-lined tables fill the patio, boasting a stunning view and an inviting atmosphere to socialize. Doesn’t this sound like an experience that one has while traveling? Well, my friends, get this: I had this experience right here in Kentucky at Fuego in Nicholasville.
Fuego is the restaurant creation of the team at Chrisman Mill Vineyards & Winery; it is a bold, wood-fired dining experience – modeled after Argentinian techniques – located on-site at the winery. I love visiting Chrisman Mill because of the location, which encapsulates the beauty of the Central Kentucky region so well.
Three words come to mind when describing the food: clean, local, and fresh. In a world that is chock-full of processed foods, it is a pleasure to experience a menu that boasts individualized dishes comprised of organic, local, ethically-sourced ingredients. That’s what you get at Fuego.
Argentina has a long, rich history with grilling. The style has persisted + perpetuated into other cultures due to the bold, robust taste that it adds to dishes… and I’m glad that we get to experience it now in Kentucky! With one taste of the meat at Fuego, I assure you this: you will taste the difference.
Dinner at Fuego starts with a delicious bread + butter basket. Order extra butter. Trust me. You’ll thank me later.
Our first course was comprised of delicious, large shrimp that were wrapped in smoked bacon and served with a Latin, spice-infused garlic butter sauce. Two thumbs up from me!
Next was a gorgeous Caprese Salad with mozzarella, freshly sliced tomatoes, fresh basil from Fuego’s garden, basil salt, and a decadent balsamic vinaigrette drizzle.
If you love meat, buckle up. I tried them all – and they were finger-lickin’ good. All were moist, tender, and extremely flavorful. I credit that to both the care and preparation of the chef & the Argentinian grilling technique.
The smorgasbord of meat included a marinated top sirloin from Blackhawk Farms; pork tenderloin from Marksbury Farm; and Organic Chicken from Farmer Joe. While all were fantastic, the chicken was out of this world.
As for accompaniments, I tried the Missimati all-natural Bayou rice, which is sourced from a single farm in Mississippi; locally-sourced corn, which is wood-fired and served with cotija cheese and fresh herb butter; and organic black beans with fresh herbs.
Oh, and dessert! You mustn’t forget the dessert.
First came the OMG Bread Pudding. It’s appropriately named, y’all. With one bite you’ll say, “Oh. My. Gosh.” It’s served warm, topped with a white wine sauce, and finished with a dark chocolate drizzle.
To end the evening we had the Key Lime Pie, which features imported key lime juice from Kermit’s. If you are a Key West lover like I am, you know that means that this dessert is top-notch.
While the food is reason in and of itself to visit Fuego, don’t miss the cocktails, the excellent wines, or the rum that is made on the property. My favorite drink of the evening was the mule, though they were all fantastic.
Dining at Fuego is an “all-inclusive” experience — it’s not a prix fixe menu, as you have choices. You have your choice of appetizer, meat, and dessert + a guarantee of bread, all three accompaniments, and iced tea/water. All of this for $29 – which, to understate, is a bargain.
Adventure awaits in Nicholasville – and a fantastic place to start is with dinner at Fuego. Stay tuned for more Jessamine County content in the coming days; but, in the meantime, make your reservations now!
As always: Happy Eating, Happy Traveling, Happy Living.
Y’all come back now, ya hear?
FTC: This post was kindly sponsored by Visit Jessamine; all expressed opinions, as always, are my own.