Lexington’s diners blend Kentucky traditions with classic American breakfast fare.
These establishments have perfected their recipes through decades of serving horse farm workers, university students, and bourbon industry professionals.
These five diners offer distinctive combinations of Southern comfort food and Kentucky specialties, each with their own take on regional flavors.
Keeneland Kitchen
Operating since 1953, this diner specializes in track-side traditions.
Their “Thoroughbred Special” includes country ham, red-eye gravy, and cheese grits made with local cheddar.
The kitchen produces beaten biscuits using antique equipment.
Their signature “Morning Stakes” features house-cured corned beef hash with bourbon-braised onions.
The pancakes contain sorghum from nearby farms and require overnight preparation.
Bourbon Trail Breakfast
Established in 1961, this spot focuses on distillery-inspired dishes.
Their “Distiller’s Plate” combines thick-cut bacon, three eggs, and sauce made with bourbon barrel-aged maple syrup.
The kitchen prepares bourbon-vanilla French toast using local sourdough.
Their famous “Mash Bill Hash” includes three kinds of potatoes and house-smoked ham.
The signature coffee blend includes beans aged in bourbon barrels.
Campus Corner
Founded in 1957, this diner emphasizes student-sized portions.
Their “Wildcat Special” features hot brown-style benedict with house-made mornay sauce.
The kitchen produces fresh spoonbread throughout service.
Their signature “Study Hall Skillet” combines country sausage, peppers, and local eggs.
The morning bakery selection includes bourbon pecan rolls and Kentucky cream bread.
Horse Country Table
Operating since 1954, this establishment serves farm-fresh combinations.
Their “Breeder’s Breakfast” includes country ham biscuits, eggs, and sawmill gravy from a family recipe.
The kitchen makes pimento cheese fresh daily.
Their “Paddock Plate” features house-made sausage and stone-ground grits.
The seasonal jam selection includes bourbon-strawberry and bluegrass blackberry varieties.
Limestone Diner
Established in 1963, this spot specializes in local ingredients.
Their “Bluegrass Benedict” features Kentucky country ham, poached eggs, and bourbon hollandaise.
The kitchen produces hot water cornbread throughout service.
Their “Henry Clay Special” omelet contains Kenny’s farmstead cheese and local vegetables.
The signature hash combines sweet potatoes, local apples, and house-cured bacon.
Their butter comes from a nearby dairy farm.
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