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.
HALF DOZEN EAST COAST OYSTERS
champagne mignonette, pink peppercorn
PICKLED SHRIMP
cocktail sauce, lemon
16oz PRIME RIBEYE
au poivre, roasted mushrooms, yorkshire pudding, fresh horseradish
Prepared for you by Chef Stephen Holden and Lockbox Culinary Team
*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.
