A Kentucky native, Executive Chef Wes Bunch has been cooking for 10 years. Before joining our team at deSha’s, he worked as an Executive Chef, General Manager and as the owner of Barton's Restaurant in Winchester, Ky. Chef Wes is excited to be a part of the deSha's family and we are happy to add such great talent to our team.
We sat down with Chef Wes and asked him a few fun questions to get to know him a little better.
Buying seafood can be tricky if you don’t know what to look for, especially during the winter months. Thom Milliken, our Executive Chef at deSha’s Cincinnati, specializes in seafood dishes…it’s kind of “his thing.” He used to own his own seafood shop so we asked him to share the ins and outs of buying fresh seafood.
According to Thom, winter can be the best time to get seafood because of all the great hot and hearty soups and stews you can make that are perfect this time of year.
It’s the most wonderful time of the year…for making cocktails!
Donald Arnold , our bar manager at deSha’s Cincinnati has created some amazing cocktails that are perfect for your next holiday get together or special occasion.
Below is a step by step video tutorial for the Kentucky Caramel off of the Winter Warmer drink menu at deSha’s. It is sure to be a huge hit among all your friends and family.
We are adding some exciting new items to our lunch and dinner menus. Inspired by the change in season, we took to Chef Paul Dagenbach and the kitchen to create some new menu items that will appeal to your fall and winter taste buds. We thought it would be cool to give you a sneak peek at some of the new menu items. There are over a dozen creative new items and we have highlighted a few of our personal favorites off of the lunch and dinner menus for you.
To celebrate the launch of this year’s Woodford Proprietors Reserve we created the Burnt Orange Julep. Inspired by the classic Kentucky cocktail the Mint Julep, we made our own version using our Woodford Proprietors Reserve and burnt orange simple syrup. It is served over ice and garnished with a burnt orange.
deSha’s opened over 20 years ago and is still going strong. We believe that there are a few factors that go into our continued success; we are located in a great community, we do our best to provide good food, good service and good fun to our customers and we have an amazing, loyal staff. We still have some of the original staff members that helped to open deSha’s in 1990.
According to Misty Carlisle, General Manager of deSha’s Lexington, they have the best steaks in Lexington, Kentucky. This is a bold statement but Misty is very confident in deSha’s steaks and prime rib because of the quality of meat they use and the customer feedback that further confirms her point.
deSha’s has a 12 oz Rib eye an 8 oz Filet Mignon and famous Prime Rib that are all made from 100% certified angus beef.
The dog days of summer are here and it’s hotter then ever outside. The deSha’s Strawberry Mojito is one of our specialty cocktails and it’s sure to cool you down. A spin off of the classic Mojito, it’s made with Bacardi Silver, fresh mint, fresh lime and strawberry simple syrup topped with soda water. It’s perfect for a hot summer day.
Donald Arnold, the bar manager at deSha’s Cincinnati is very excited about the new draft system he designed and built for the bar. Donald felt that they had a good handle on European beer but as an America Tavern, deSha’s needed to hop on the American Craft Beer craze. American Craft brewers are small, independent brewers. They add unique twists to traditional ingredients, creating new and distinct flavors.
By: Guest Blogger, Misty Carlisle, General Manager of deSha’s Lexington
Established in 1985, deSha’s Restaurant and Bar is one of the oldest restaurants in the heart of the Bluegrass. deSha’s is located in a very unique, old building know as Victorian Square. Victorian Square has been at the heart of downtown Lexington since the 1880’s. The block of sixteen buildings has housed saloons, hotels, restaurants and an opera house.
