As one local restaurant celebrates 40 years of open doors and happy customers, we take a look at their history and find that local may be the secret to longevity. Walking into Alfalfa Restaurant is like stepping over a threshold into the past. The exposed brick walls decorated with chalkboard specials and local artwork have given the place the kind of atmosphere that has come back into style in the past couple of years but that has never wavered in favor among the local patrons. At the small tables packed in close and comfortable, there are gentlemen in suits and coats sitting within arms length of a table of young people in plaid shirts, skinny jeans, and fashionably torn sneakers. They all have the same kind of food in front of them, and all are chatting amiably and enjoying the fresh meal. Alfalfa has remained a prominent storefront for many years, despite moving to its current Main Street location in 2004, situated across from the public library. This year represents the restaurant’s 40th anniversary, catering local, organic food to the Lexington area since 1973. The atmosphere is welcoming and feels open
We were local before local was cool.
to every kind of patron, and the venue itself is both modern and chic as well as pleasant and comfortable. The whole place feels well-worn without seeming outdated, and you can see that appeal in the myriad of customers it attracts. Head Chef and General Manager Alex Jenkins meets me among the lunch crowd, pleasant and well-spoken with an air of excitement toned with experience. She is the first professional chef to have graced Alfalfa in its 40 years, but this isn’t the first time she’s seen the kitchen. “I worked here when I was 18. I did the soup. At that time it was a right of passage to work here.” Chef Jenkins went to Providence, Rhode Island for culinary school at Johnson & Wales University and stayed for 20 years before returning to Lexington in 2009. She picked up where she left off, now working for Alfalfa under a new title (Head Chef and General Manager) as of January of this year. Since then, she’s put the focus on living up to the local legend Alfalfa has become. The menu showcases local foods, including meats from local butcher Marksbury Farm Market (marksburyfarm.com) out of Garrard County for chorizo and beef, and Stone Cross Farm (stonecross farm.com) in Spencer County for sausage and bacon.
Opposite: Alfalfa has remained a prominent storefront for many years, despite moving to its current Main Street location in 2004, situated across from the public library. This year represents the 40th anniversary of this restaurant, catering local, organic food to the Lexington area since 1973. 16 Equestrian Spectator’s Guide to Lexington 2013
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