Rising Costs

It seems that every day the costs of ingredients rise with the price of a barrel of oil. Unlike retail gas stations, we cannot change our prices at every shift change nor do we want to. Unfortunately, our suppliers are already warning us about additional increases this summer as a result of increased fuel costs, demand for grains and less land being planted for specific vegetables (e.g. tomatoes). On the bright side, AZUR is fortunate to have loyal customers and friends. As they say, "We're in this together".

Does AZUR Cater?

Yes, AZUR offers upscale catering which mirrors the uniqueness of our regular menu. We work with the individual or organization to develop a menu that suits the function and the budget. AZUR Catering is definitely not for all events; however, if your goal is to impress clients or serve less traditional fare then you should contact Executive Chef - Jeremy Ashby. Please call 296-1007.

Why Take Reservations?

At AZUR, we accept lunch and dinner reservations. Two of the main reasons we do accept them are planning and customer convenience. The first helps us with food ordering levels and scheduling the proper amount of staffing. The later insures that a table is available when one drives to AZUR as a destination spot. Generally speaking, they have planned ahead to dine with us and we want to accommodate them. From time to time, those without reservations (walk-ins) wonder why they cannot be seated at a table that appears to be open. More often than not, it is because the table as been reserved for a particular party at a specific time. Sometimes, a table is not sat because the kitchen simply cannot handle any additional volume and we want to maintain the food quality and service level. Again, this is always a concern for AZUR.

AZUR's Perfect Storm

When AZUR fills to capacity and we are turning down additional seatings, we are experiencing half of the "Perfect Storm". The other half is less known but extremely important to the success of the restaurant. Every day is different in terms of sales and so many factors determine the total amount of covers for any given day; however, we are forced to schedule the appropriate amount of servers days ahead. Scheduling too few will effect the dining experience and scheduling too many will effect their income because the majority of their compensation is derived from guest tips. Hence, the "Perfect Storm" is the proper ratio of servers to the number of guests. Though is appears to be simple on the surface, it is always a struggle to maintain the "Perfect Storm" at AZUR.

Rewards in the Restaurant Business

Restaurants open and close quickly in all markets. Perhaps they opened for purely for financial gain which is flawed from the beginning. With a profit margin of 4% to 6% considered to be a very solid performance in the restaurant business, any establishment is not going to generate fortunes for the owners. In fact, the motivation for AZUR is pride and people. We enjoy being hosts to our guests and have pride in our culinary product. Hours and hours of debate go into every change. Always striving for perfection in every meal.

Your Thoughts Are Important!

AZUR values your input. Over the last several years, we have made adjustments to our restaurant directly based upon customer input. This year, we have been performing major enhancements to the patio. In addition to the food and service, we are curious of what you believe makes dining on a patio extra special. Rather than second guess our patrons, we request your input. Please send your comments to us.

Patio Season at AZUR in FULL Swing!

Three days from last post and it seems like three minutes. AZUR has been hosting hundreds of afternoon and evening patio goers. We added seating (tables & chairs) for approximately 50 more guests on the patio during the wee hours of Thursday morning. We were pleased to see that every table was placed into service for the last two nights. After four years, our popular exterior seating capacity matches the interior. AZUR expects that all patio enhancements will be completed by the first week of May.

Enhancing Your Keeneland Experience

A few tips from AZUR on enhancing your Keeneland race day experience... 1) Dress for the weather. In Kentucky, the weather changes quickly with dramatic changes in temperature, 2) Car pool to the races to limit fuel costs and parking issues, 3) Bet and drink within reason. Keep it fun, 4) place your dinner reservations before going to the races to insure you have a spot to continue after the races and 5) Slow down - life is meant to be social.

Why Limit Party Sizes?

On a busy night, the management may decide to limit party (group) sizes to insure consistent service for all diners. AZUR practices this technique because we have a finite amount of BTUs (stoves and ovens) for cooking multiple entrees at the same time. If all large parties ordered at the same time, the kitchen could not maintain the proper serving temperature for all individuals to be served simultaneously, hence, the overall dining quality would be effected. Also, no new tickets could be started which results in other orders being delayed. Everyone matters at AZUR.

Upcoming Chef Series Dinners

AZUR is about to release the dates for the May & June Chef Series dinners. They will be Indian and Kenyan, respectively. Both culinary adventures will be very interesting and couldn't be more opposed. The Indian with spices and the Kenyan authentic to the culture. These extremes demonstrate the creativity and diversity of AZUR's chefs. Please check back for the details on both.

What Does Being Independent Mean?

AZUR is an independent restaurant. This means that we are not a corporate owned restaurant which normally means a chain of restaurants with the same name. AZUR is owned entirely by a group of locals who wanted to bring something unique to the Lexington market. Every day we have to do it better than every one else and compete with other independents and chains. AZUR does this by offering fresh cuisine, an unique atmosphere and professional wait staff. We debate everything we do.

Horses, Food and Friends

Everyone seems to be enjoying the nicer weather by going to Keeneland for the afternoon. AZUR is there for both pre and post track festivities. Last night, we saw many buyers and sellers from the two year old sales. Today, we have been coordinating the final details for the last phase of our patio enhancements. Last post, we mentioned that it was both "Hot" and "Cold". Well, it's also "Open" and "Closed". Send us an email if you want another hint.

Feeling AZUR?

The skies have been blue the last three days over AZUR. That means the patio has been FULL as well. Many customers have turned out to enjoy the 70+ degree weather amongst the blue lighted trees. We haven't even got to Phase III or Phase IV of the patio enhancements. If you're enjoying it now, just wait when it's completely finished. Let's just say it will be both "Hot" and "Cold"! At AZUR, you have choices.

How Does AZUR Handle Grease?

As with any restaurant, AZUR has generates grease when cooking. We decided several years ago not to install a large grease trap underground because we felt that it was not the best solution. After researching options, AZUR purchased an automatic grease interceptor and obtained approval for it's installation. Grease is separated from our waste water by passing through this mechanized stainless steel apparatus. Our grease output is then logged and placed in a recycling container. Finally, it is hauled away and converted to bio-diesel fuel.

Re-designed Menu Covers

AZUR has just placed into service our new colorful menu covers. After just three drafts, Gemma Parenti - our favorite freelance designer, came up with one that suits our ambiance. The old black ones that served us well over the last three plus years have been retired. As with many of our purchases, one menu cover doesn't seem expensive. However when you multiple it by 150, it's a fairly large purchase. This is true of many every day AZUR items including: glasses, silverware, salt & pepper dispensers, table lighting, linens, matches, etc.

Opportunities

The last two days, AZUR has been fortunate enough to have two opportunities - one involved a photographer and the other a magazine. First, an architectural photographer staying at a nearby hotel requests permission to photograph the interior of restaurant because it caught his attention. Then, we are approached about being including in an upcoming magazine article on outdoor dining. Two rays of sunshine come through the rainy days of spring in Kentucky.

The Race is On

Keeneland's opening day is just two days away, AZUR is racing to complete details that enhance the dining experience. The patio is already set with tables and chairs. Like a theme park, we are polishing, sweeping, painting, planting and replacing as necessary. It seems that everyone gets excited about the first day of Keeneland.