Born and raised in Lexington, Brian Walters brings over two decades of dedicated service to the city’s dynamic food and beverage scene. Walters launched his hospitality career in Detroit, Michigan as a server, working his way up in establishments including Dudley’s on Short and Local Feed before joining 21c Lexington team in 2017. Now serving as the Food & Beverage Director, Brian strives to create an atmosphere where every guest feels not only welcomed, but also immersed in a culinary journey. He is driven by the belief that food and wine have the power to create lasting memories and connections, making every dining experience a unique and meaningful one. Brian remains deeply connected to his roots in Lexington, where he continues to contribute to the local community. His love for the city and its culinary offerings serves as a driving force behind his commitment to bringing the best of the region to the guests he serves, leaving a lasting impression to all those who have the pleasure of experiencing his hospitality. In his spare time, you can often find Brian exploring the latest culinary trends, seeking inspiration for new dishes and beverages and spending time with his wife, new baby girl and dogs on their farm.
“A beautifully simple dish made special with locally milled grits, and produce sourced from a local farmers market. For a stress-free holiday prepare the Grit Cake and Stew Okra the evening before.” Hosting Thanksgiving dinner this year? Or maybe you just need to make sure you don’t show up to the party empty-handed. Chef Nick … Continued
“This cocktail has all the Fall feels with some good ginger spice to it.” – Lockbox Beverage Director, Brian Walters Not-A-Rita 1.5 oz. Grapefruit Lime Cordial 4 oz. Ginger Beer Top with soda Garnish with lime twist and thyme
Pro Tip: Make the brine the day before – that way it has plenty of time to cool. Adding hot or warm brine will poach the turkey. – Executive Chef Cody DeRosett > Printable recipe for you personal cookbook > Full 21c Chef Family Cookbook Trying one of this recipe at-home? Share with us on social … Continued
“This traditional dish is quick and simple to make. It’s something you’d have at your Granny’s house on a Sunday afternoon or at a summer potluck. You can make this side dish with just about any meal, my favorite is to have it with fried chicken and cornbread.” – Executive Chef Cody DeRosett > Printable Recipe … Continued
The Whinny is a nod to a popular horse treat, incorporating molasses and peppermint for a more smokey, full-bodied flavor. Whether you’re celebrating the Derby at home or stopping by Lockbox to cheers to the most wonderful time of the year in the Bluegrass, this julep is a perfect spin on the cocktail we know and … Continued
In 2007, the U.S. Senate declared September “Bourbon Heritage Month”. The bill, passed by unanimous consent, reinforces the 1964 Act of Congress that declared bourbon “America’s Native Spirit” by celebrating the family heritage, tradition, and deep-rooted legacy that the bourbon industry contributes to the United States. You can celebrate yourself by making one of our favorite … Continued
Coffee-infused Bonded Bourbon pairs with potent Italian digestif Branca Menta and simple syrup in the Java Julep. Perfect for a morning fix, or whatever your fancy, this updated Julep packs a punch. RECIPE: 2 oz coffee-infused Bonded Bourbon 1/2 oz Branca Menta 1/2 oz Simple Syrup (1:1) Shaved Ice Mint bouquet for garnish After adding … Continued
Most agree the turkey is not the actual centerpiece of Thanksgiving meals, but rather the side dishes are the stars of the show. Whether your favorite be cranberries or potatoes or your grandmas’ special something, at Lockbox we are most thankful for stuffing – or dressing as southerners call it. For this Thanksgiving, we’re digging way … Continued
In celebration of America’s Native Spirit, here’s a token from our bartenders – our unique take on the Old Pal, a vintage rye cocktail. Try this recipe at home, or order one at the Lockbox bar all September long. ODD FORESTER 2 oz Old Forester Signature Bourbon 1/2 oz Salers Apertif 1/2 oz Campari Dash … Continued
This drink is a French-inspired take on a Manhattan. Benedictine provides sweetness and spices and Byrrh is used as a replacement for vermouth. The name Deauville Dandy comes from the city of Deauville, Lexington’s French sister city.
