Lexington Social

10/03/2026

Don’t forget we’re doing a brunch pop up with Coffee Hound from 10-1 tomorrow.

It's a Fritzen family collaboration to honor Steve Fritzen.

Donate here: https://tinyurl.com/yeck4yev

09/24/2026

We’re looking for what may seem like a unicorn these days. We’re looking for one person to join our small team that can step in get in the mix from day 1. If you bring good energy, have talent, keep your knives sharp, read cook books, work clean, are passionate about food. We want to hear from you. Send your resume to [email protected]. This is a full time position. Pays well, 3 long shifts, 4 days off.

09/17/2026

We’re closed tonight for a private event. Back open tomorrow for regular hours.

07/30/2026

This is the MOST important station in a restaurant, and the least glamorous. Without the dishwasher the restaurant can’t function.
We’re looking for a person who can come in and knows how to kick ass.... go beast mode, keep a station clean, has an eye for detail.
We’ll pay you well, treat you well, because most of us in the restaurant have worked dish and know what it takes.
We know it’s not fun, but with the right mind frame it can be. We’re in this together, but we really need someone who can hold it down.
If you’re that person, we want you. Really really badly.
Come be a badass with us.
Send us an email at [email protected]

07/23/2026

One minute it’s June, next thing you know it’s almost August…Summer seems to be flying by and I’m wanting to slow it down. Roll your windows down, put on your favorite tunes and enjoy a beautiful summers drive to visit us.
You should also order this dish.
Cauliflower dressed in a cooling cucumber yogurt, that is spiced with vadouvan.(a curry mix from Provence). It sits on pistachio butter, with pickled golden raisins, crunchy bread crumbs for texture, mint, lemon balm and chervil for freshness.

07/16/2026

First or the season squash blossoms from and sweet corn hitting the menu together. Basically this is elotes stuffed squash blossoms, with lime creme, ricotta vechio, tajin, with a light tempura batter and fried crisp.

06/30/2026

Friends of the restaurant know that Mom makes the desserts for us. Something I’m very grateful for on many levels.
I love tarts, and I think this is my favorite she’s done yet. A beautiful peach, plum, apricot tart. She’s a master of her craft, and it’s demonstrated here. Everything in perfect proportion. From the fruit, to thickness of the crust, the sweetness balanced with tart. Mom….you’re amazing!
She did this last Saturday, and sadly almost no one ordered it. It broke my heart. So I asked her to do another one for Thursday and Friday, because it’s an amazing dessert. She makes them fresh that day, and although you can get another day out them. They live their best life the day of. This is a perfect summer dessert that celebrates summer fruit.
Love you Mom!!

06/25/2026

Wanted to make sure this dish was posted on the gram before it comes off the menu.
Smoked confit rabbit leg, broccolini, charred spring onion, a jus made rabbit stock and nduja.

06/10/2026

This is the MOST important station in a restaurant, and the least glamorous. Without the dishwasher the restaurant can’t function.
We’re looking for a person who can come in and knows how to kick ass….go beast mode, keep a station clean, has an eye for detail.
We’ll pay you well, treat you well, because most of us in the restaurant have worked dish and know what it takes. We know it’s not fun, but with the right mind frame it can be. We’re in this together, but we really need someone who can hold it down.
If you’re that person, we want you. Really really badly. Come be a badass with us.

05/29/2026

A perfect dish for these early summer days. Meet our hamachi crudo. Sitting in an a light refreshing aquachile made from cucumber, cilantro, a little serrano chili, and a touch of mint and finished with good Spanish olive oil. The hamachi is brushed with a gel made from macerated rhubarb. Giving the fish another layer of flavor.
It’s perfect patio weather people!!