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2017 Top 100

You’re making us blush! Thanks, OpenTable diners, for voting Tony’s as one of the “Top 100 Hot Spots in America for 2017!” And to top it off, we are the only restaurant listed in Kentucky! View the article here: 2017 Top 100 – OpenTable View Tony’s Menu Back to Blog Make a Reservation

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Just in Time for Lent

Perfect for the Spring and Lenten Season I had the sea bass and it’s the best I’ve ever had…” – via OpenTable Enjoy fresh seafood and pasta entrees that are perfect for the season. Some beauties to try: Organic Scottish Salmon–served with sautéed green beans, peppers, onions, hazelnuts, goat cheese and a citrus vinaigrette Blackened Yellow Fin Tuna–prepared with seared baby bok choy, miso kohlrabi puree and a soy ginger emulsion Pasta Pescatore–this beautiful dish begins with the freshest Prince Edward Island mussels and Black Tiger shrimp resting on a nest of linguine that is flavored with our lobster saffron

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March Newsletter

Happy Anniversary, Lexington! No longer the new kid in town, we are so grateful to be embraced by Lexington’s hospitality and call Lexington our home. As amazing as our first year was, this second year has exceeded all our expectations. We look ahead to new and even better ways to serve you and certainly look forward to our long and loyal friendship. It’s O.K. to Be Shellfish Think of shellfish as the unsung protein powerhouses of the sea. Rich in B12, zinc and selenium, shellfish is touted to lower your risk of heart attack and boost your memory. We have

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Lexington is Famous for 3 Things, Horses, UK Basketball and now Tonys

Lexington is famous for 3 things–horses, UK basketball and now Tony’s. – Jim from Cincinnati via TripAdvisor View Tony’s Menu Back to Blog Make a Reservation  

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Tony on News 18 with Lee

Tony’s of Lexington featured on Lexington News Channel 18. Thanks Lee! View Tony’s Menu Back to Blog Make a Reservation  

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News 18, Lexington

Tony’s of Lexington featured on Lexington News Channel 18. Thanks Lee! View Tony’s Menu Back to Blog Make a Reservation  

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February Newsletter

Steak, Meat Your Maker A great steak is, well, a great steak. But when a great steak is given to a talented chef, it transforms into something otherworldly. At Tony’s, we proudly serve aged, all natural USDA American beef that we cut and trim in-house. All of our steaks are seasoned with a paprika-based dust composed of a distinct blend of sea salts and peppers. Tony’s seasoning creates a depth of flavor, giving it a deep char while sealing in the juices. When your steak hits the heat and broiled to your exact standards, you now have perfection on a

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January Newsletter

Ushering In January Our modern-day January was originally named for the Roman god Janus. Janus has two heads–one to look back to the last year and one to look forward to the new one. Janus is considered the master of beginnings as getting the new year off to a good start was very important to the Romans. In ancient Roman times, people decorated their homes, gave each other gifts, and held elaborate feasts. We invite you to hold your January feasts at our place. Our resident Roman–Tony–would be pleased to share in the festivities and help you get your new

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Looking ahead to a brand new year

The holiday season is a time to reflect on blessings received, new friendships developing, and old friendships strengthening. From our family to yours, Merry Christmas, Happy Hannukah, and a healthy and prosperous new year. -Tony Ricci All of us at Tony’s want to sincerely thank you for your business, loyalty, and support in 2016. We look forward to seeing you in 2017. View Tony’s Menu Back to Blog Make a Reservation  

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A good steak and drink…

A good steak and a drink rights a lot of wrongs. – Guest Comment Make a reservation online by clicking below: Reservations View Tony’s Menu Back to Blog  

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December Newsletter

Thank You for This Past Year To our wonderful guests, we would like to say a sincere, grateful, humble, and heartfelt thank you. Thank you for making Tony’s your go-to place to celebrate all things, large and small. Thank you not only for your patronage, but also your friendship. You make it all worthwhile and you are the reason for us to get up every day and serve you again. This year has been wonderful and we can’t wait to show you what we have in store for 2017. Enjoy this last month of the year, full of its excitement.

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November Newsletter

Turn up the Heat! “The heat of autumn is different from the heat of summer; One ripens apples, the other turns them into cider.” Jane Hirshfield As the weather takes a downturn, we turn up the heat at Tony’s. Cozy up at our place with a warm drink and an even warmer meal. As the weather permits, our patio will be open and warm for you to enjoy the last fleeting days of autumn. Needless to say, you’ll receive a toasty reception from the time you enter our doors; we’re happy to serve you! Tony’s Gift Cards – Something for

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October Newsletter

Last Minute Holiday Shopping? That’s So Last Season… Tony’s has something far better than Santa’s workshop–a head start on your holiday shopping! We’re starting our gift card promotions and savings earlier, making your gift giving a breeze. Look for our emails, Facebook posts and tweets for our upcoming promotions. Just think–you could complete your shopping for all the people on your ‘nice” list long before the holiday season begins, giving you plenty of time to actually enjoy the season. Santa will be envious. We Cry Fowl! There is something about a roast chicken dinner that’s so nostalgic and reminiscent of

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September Newsletter

Let’s Not Go There… What’s at Tony’s? Award-winning food and service, complete with genuine hospitality. What’s not at Tony’s? Having to be somebody to be treated like somebody. All are big fish at Tony’s and deserve to be treated that way. Join us–we’ll show you what we mean. Cold Front Moving In Ok. We lied. It’s hot, humid, and sticky. But it will be frigid sooner than you think. Don’t be left out in the cold without holiday dining arrangements for your family or business. Believe it or not, private dining spaces book up very quickly during the holiday months.

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August Newsletter

Meat Market Sure, it’s our steaks that initially catch your eye, but our other entrees need not be relegated to wallflower status. Have you tried our pork chop, served with braised greens and sweet potatoes and topped with a house-made cinnamon maple marshmallow? Or consider our slowly braised short ribs, paired with creamy horseradish chive whipped potatoes and smoked tobacco onions. Whether you choose our chicken with its crispy skin or our succulent New Zealand rack of lamb, all come in the signature Tony-esque portion size. Made in America? One of the above was made in America, one was not.

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July Newsletter

Shell Shocked There is something about the iciness mixed with the taste of the sea that makes our raw bar the perfect shield against the summer heat. At Tony’s, we provide the very best and freshest raw bar that we can procure for you. Now for some shocking facts: – Sonya Thomas, a truly diminutive gal, holds the world’s record for eating oysters–46 dozen in 10 minutes. You may want to think twice before inviting her out to dinner. – The largest of King crabs can grow a leg span of over 6 feet, making them the Rockettes of the

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June Newsletter

We’re Telling Secrets! On the outside, we may appear to be a bit homogeneous in our uniforms, courtesy and execution of flavorful food, but peer a little closer and we are oh-so-unique. We’ve gathered a list of a few of our idiosyncratic traits. See if you can spot which one belongs to our fearless leader, Tony Ricci. Who knew we were such a talented and diverse bunch? – One staff member is deathly afraid of spiders (truthfully, aren’t we all?) – Perhaps the real fear is the employee who alphabetizes her soup cans; that’s taking organization to a new–and scary–

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May Newsletter

Chop Chop! Celebrate Graduations at Tony’s They’ve Graduated to the Grown Up Table They’ve done it! All the late night studying, anxiety and tests are behind them…for now. Treat the graduates in your life with all the pomp and circumstance this milestone deserves. Let them have their rightful place at the adult table. We’d love to help you celebrate in style. Join us for a small dinner or a larger family gathering in one of our Cincinnati or Lexington private dining rooms. If you are in the Cincinnati area, consider having us cater your party. Hidden Gems Branch out from

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April Newsletter

A Tale of Two Cities TKeeneland. Red’s Opening Day. Horse fences and country drives. Cross Town Shoot-Out. “Bleed Blue.” Fountain Square. The Bourbon Trail. Cincinnati’s Brewery District. Kentucky Horse Park. Porkopolis. Our landmarks and iconic attractions illuminate our differences, but we stand unified in our love for Tony’s and a good steak. At the end of the day, isn’t that what counts? Top off the end of your day at Tony’s. Your Mother Deserves More Than a Phone Call Let’s be honest. Flowers and a card are wonderful, but a great meal on Mother’s Day where your mom feels pampered

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March Newsletter

Happy Anniversary, Lexington! What a year it has been! We’ve asked Tony and some of the key staff in Lexington to list some of the highlights of our first year:   – Our pre-opening party was held on March 4, during a record-breaking snowstorm – Our first-ever Bourbon Dinner was sold out within 6 hours of announcing it – Over 1,000 guests experienced our brand of hospitality during Breeders Cup – The Eagles and Taylor Swift concerts alone brought in well over 600 revelers to our restaurant and bar, both pre and post concert – We doubled our original bourbon

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