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Infusions add a huge level of depth and complexity to cocktails, and at Mileta, Bar Manager John Shelton highlights this technique with The Wasp. Made with fig leaf-infused gin, Genepy, sweet rouge vermouth, and bitters, the drink balances herbal, vanilla, and coconut notes for an aromatic experience. Shelton, who fell in love with fig leaves during a chef’s tasting in Seattle, uses a multi-day infusion to preserve their fresh, green character.

While I love dining out at Louisville restaurants, I also like taking the occasional day trip to explore the food scene in nearby cities. One of my recent outings was about an hour away, in Lexington. After brunch, a brewery tour, and some shopping, my husband and I enjoyed a phenomenal dinner at Mileta, which opened just a few months ago at 3565 Nicholasville Road.

As the world defrosts and the days stretch toward the light, the urge to reach for cocktails that summon the warm weather starts to bloom. Drinks like bright, citrusy Margaritas, aromatic Lychee Martinis, or fruity and floral spritzes taste like springtime in a glass.

Maybe it was the camaraderie he felt while working at a burger joint as a University of Kentucky student, or the rush of exploring new spots in big cities during corporate trips, but Dallas Rose wanted to set and share a table of his own. When the third-generation resident of Lexington, Kentucky, returned home to raise his family in 2017, he set out to open a restaurant that would honor local purveyors, add flair to the state’s rich bourbon culture, and pay homage to the international stature of the Horse Capital of the World. For seven years he hammered out the details with his director of operations and partner, Aaron Wood. And this Saturday, they open the doors to Mileta, a name that translates to gracious and nods to his Serbian heritage.

Ask any chef and they’ll tell you that ingredients go in and out of style. One day we’re seasoning popcorn with truffle oil, and the next we’re cooking up bacon to put in cupcakes (in retrospect, why??). The cycle typically works like this: a few enterprising chefs or TikTok influencers “discover” an ingredient. Videos go viral, news stories are written, and the ingredient’s popularity grows, making its way onto restaurant menus and into home kitchens across the country. The ingredient becomes so popular that it gets over-exposed, and people get tired of it. I have friends who groan when they see a kale salad on a menu.

Mileta, a contemporary Italian-inspired restaurant in Lexington, is now adding a new reason to visit — and it’s worth the drive. The eatery recently launched a Sunday brunch service, available weekly from 11 a.m. to 2 p.m. It offers a menu that blends local ingredients and bold flavors. The brunch lineup features shareable small plates, handmade pastas, and seasonal entrées that spotlight the best of the Bluegrass.

Spring is buzzing across the South, and that means we’re emerging from hibernation for a healthy dose of pollen, humidity, and a newfound urge to hoard freshly grown produce. With the spike in temperatures comes a spike in innovation across restaurants, bars, and even our own kitchens. Here, we offer up the top five trends this spring that raised our eyebrows, got us googling, or inspired our next supper club meal plan