with confectioner’s sugar. Everything on the walls inside Furlongs is a piece of art in its own way. Whether you’re looking at the saddle from Seattle Slew, a one of a kind piece from New Orleans, or a picture of Curlin crossing the finish line at the Breeder’s cup, everything has a story. Even the bar top is a piece of art - made of cribbing boards from Saxony Farm. Furlongs has had a long tradition bringing quality Southwest Louisiana cuisine and spirits to Central Kentucky. And to all of our Kentucky friends and family, Laissez les bon temp rouler and joie de vivre!
Thoroughbred horse racing fans know that a furlong is 1/8th of a mile... but local foodies know that Furlongs serves great food and a great time! Jambalaya, Boudin, Fresh Fresh, and the house original Mignon Ecrivessee are just some of the local favorites. Furlongs creator, Tommy Walters hails from Lafayette, Louisiana, where he grew up cooking along side his father, noted Chef Roland Walters. In 1992 Tommy opened Furlongs off of Nicholasville Road in Lexington, Ky. It was a winner right out of the starting gate.
Tommy’s daughter, Emilee, knows that being part of the restaurant isn’t just a job or a hobby, its a way of life that her grandfather, and father have passed on to her. You will find Tommy and Emilee, now partners, working side by side here at Furlongs... The Furlongs menu is filled with delectable options from seafood and pasta favorites to out of this world chef’s specials. The soups and all of the salad dressings are Walters’ secret recipes. Don’t forget to save room for dessert and try the melt in your mouth Beignets, fried dough dusted