Katie Robbins- The Down Home Foodie- is a project that is both selfless and noble.  She has the full encouragement and support of brix° and Executive Chef Nathan Fountain on her endeavor and we hope she can count on your support as well.  Go to http://downhomefoodie.blogspot.com/2011/12/heifer-project-campaign.html for more information on Katie’s work with Heifer Project.

We love the size of brix°.  Small, tight and easy to manage; it is exactly what we wanted it to be.  The down-side to the issue is that- if brix° is operating, then Hunter and I are here and chances are that the limited waitstaff is here as well.  The long and short of it [...]

There is a lot of excitement in the air at brix° right now.  Stagiere (staj-ee-air’) John Stallard is in the kitchen from time to time.  A person who works temporarily in a restaurant in exchange for the educational experience is a stagiere and that position is known as a stage (stajh).   John is with [...]

A special thanks to Down Home Foodie! A well written and insightful blog on her experience at brix° can be found here. Check It out.  Thanks again Katie!

We’ve made it through another busy season in Lexington- Congratulations to W&L Law, VMI and W&L classes of 2011!

The farmers’ markets are really getting into full swing.  A new menu has been released and we are approaching 100% local sourcing on all menu items.  In the kitchen, we will be having a number of stage [...]

If you weren’t at brix° last night…you really missed it! Awesome stuff. We can’t thank Jason enough for taking the time out of his busy (trust me) schedule. Miss you already!! Check him out at the Atlanta Food and Wine Festival. It’s not too late though, we will be running select dishes from last night [...]

Jason Alley, star chef from Confort in Richmond will be joining me on 4/22, so get your reservations now.

Dim the lights, Virginia has voted and Brix is in the top ten in Virginia and is currently number 4 in the fine dining category (subject to change).  See the entire list at Urban Spoon Virginia.

Well folks, the new winter menu is now served. We have added a pan seared fish in agrodolce, a  grilled venison chop, and Somerset Farm rabbit “cassoulet” amough other new items. Come get warmed up with hearty food, great wine, and farm to table ingredients.

Butternut Squash Soup

We are now getting local graind delivered by Wades Mill.

Check them out at: http://www.wadesmill.com/