We are pleased to welcome back friend and writer, Phillip March Jones, who we have convinced to join us as a regular contributor to this Journal. Phillip will be writing about art, visual design, music, food, and travel.

This week, Phillip shares a photo essay of (and a delicious recipe from) his new favorite restaurant, County Club, in Lexington, Kentucky. This new gathering spot is a stones-throw from Institute 193, Phillip’s gallery. Chef Johnny Shipley’s menu looks mouth-watering and County Club’s Instagram feed has me ready to jump on a plane to Lexington.

Please welcome Phillip with lots of comments below,

xoNatalie

Turner & Guyon, a design team based in Lexington, Kentucky, recently partnered with local chef Johnny Shipley, to transform an abandoned cinder block garage into a full-service restaurant and bar named County Club. The original structure, located on Jefferson Street in the historic Smithtown neighborhood, was built in 1974 as a storage facility for the Rainbow Bread factory’s day-old shop. The factory closed in the early 90’s, and the storage building was eventually purchased by a local man who used it as a garage and auto body shop.

Hunter Guyon and Chesney Turner (Turner & Guyon) have both lived within a few blocks of the building for years, and their familiarity with the neighborhood is evident in the restaurant’s interior, which is elegant, sparse, and comforting.

Memory is one of the driving forces behind both the restaurant’s design and menu, which explores new takes on classic barbecue dishes with a special focus on regionally sourced, in-house smoked meats. County Club, which only opened a few months ago, already feels deeply rooted in the fabric of Lexington’s food and social culture.

COUNTY CLUB SMOKED GARLIC POTATO SALAD

Lightly oil 2 cups garlic cloves and smoke for 1 hour at @ 225 F
Place garlic in foil pouch and roast for 30 minutes @ 350 F
Cook 5 pounds of potatoes, fresh from the ground, in water until just done
Chop 1 bunch celery to your liking
Combine garlic, 1/2 cup Dijon mustard, 1/4 cup champagne vinegar, and 1 cup mayo in a blender, and process until combined.
Mix chopped potato, celery, smoked garlic, and salt and pepper to taste
Garnish with chopped scallion

Eat leisurely with smoked meats

– Johnny Shipley