Smithtown Seafood owner and executive chef Ouita Michel, TV personality Tim Laird and Smithtown chef Jonathan Sanning

Smithtown Seafood owner and executive chef Ouita Michel, TV personality Tim Laird and Smithtown chef Jonathan Sanning

Smithtown Seafood is one of Lexington’s newest farm-to-table restaurants, located in the Bread Box on West Sixth Street. We make everything on the menu from scratch, and whenever possible, with locally raised ingredients.

Our menu is both familiar and creative, emphasizing local foods and old-fashioned Kentucky recipes in dishes such as Beer Cheese with West Sixth Smithtown Porter and wild-caught fried catfish, flavor-packed burgers, salads and ethnic seafood dishes such as fish tacos and Tilapia Singapore, vegetarian specialties and much more.

Order at Smithtown’s counter and we’ll prepare your food to go, or find a seat in neighboring West Sixth Brewing’s beer garden and our staff will deliver your order to you. In our display case, guests will see fresh wild-caught catfish from the St. Johns River in Florida, fresh head-on Canaveral white shrimp and royal red shrimp, fresh oysters and other fresh fish that is sustainably raised or responsibly farmed from U.S. and Kentucky sources.

Our Midway Bakery will be providing our breads, including a gluten-free sandwich bread, delicious cookies, brownies, lemon bars and more, also made with lots of local products!

Smithtown Seafood is one of the links in FoodChain, our urban farm neighbor next door. Nearly every dollar spent at Smithtown will in part benefit FoodChain’s mission of educating our citizens and our children about sustainable agriculture, food production and smart food choices. We can step outside our back door and into the farm for our superfood salad greens, herbs and tilapia.

Another part of our mission is to make sure all our friends and neighbors have access to delicious, reasonably priced healthy food.

Welcome to Smithtown Seafood!

— Ouita Michel, owner

Holly Hill Inn, Midway, Kentucky
Fresh, seasonal ingredients from local farmers are at the heart of Ouita Michel's menus at Holly Hill Inn, a fine-dining restaurant in America's Bluegrass horse country and near the Bourbon Trail.

Wallace Station Deli, Versailles, Kentucky
Wallace Station, just outside Midway in the heart of Bluegrass horse country and near the Kentucky Bourbon Trail, is a scenic stop for homemade sandwiches, soups, salads, an irresistible bakery case and breakfast.

The Midway Bakery, Midway, Kentucky
The Midway Bakery creates doughnuts, cookies, pies and more from scratch with real butter and natural ingredients using traditional recipes. Our flours come from Weisenberger Mill down the road; most of the corn and wheat is raised right here in Kentucky. Our chocolate and cocoa powder comes from Ruth Hunt Candies in Mount Sterling. Our pecans are from the Kentucky Nut Corp. in Hickman, Ky. We always give a baker's dozen!

Windy Corner Market and Restaurant, Lexington, Kentucky
Amid northern Lexington's legendary horse farms sits Windy Corner Market, a destination for delicious homemade Po-Boy sandwiches, plate breakfasts and dinners, bakery treats and sundries. We are Kentucky Proud, and use local meats and produce in our food!

Smithtown Seafood, Lexington, Kentucky
Smithtown Seafood is in the Bread Box on West Sixth Street, adjacent to West Sixth Brewing Co. We make everything on the menu from scratch, and whenever possible, with locally raised ingredients.

Our menu is both familiar and creative, emphasizing local foods and old-fashioned Kentucky recipes in dishes such as Beer Cheese with West Sixth Smithtown Porter, wild-caught fried catfish, flavor-packed burgers, salads and ethnic seafood dishes such as fish tacos and Tilapia Singapore, vegetarian specialties and much more. Our tilapia is grown at FoodChain, our back-door neighbor!

Glenn’s Creek Café, Woodford Reserve Distillery, Versailles, Kentucky
Glenn’s Creek Café's mission is to prepare tasty food that reflects all the distinctive flavors found in the Woodford Reserve flavor wheel. Chef Paul Hieb and his team take a creative approach to Kentucky cooking by combining international flavors with some of our local recipes. The staff uses as many local ingredients as possible in its scratch-made menu, including Stone Cross Farm pork, beef and chicken.“Glenn’s Creek is one of the most beautiful spots for lunch in Kentucky, and maybe the entire United States,” owner/executive chef Ouita Michel said. “The visitor center dining area is sophisticated and warm, and in summery weather, guests can dine on the porch amid the storied magnificence of the Bluegrass.”