In true Latin American style, Fuego Grill has an inventive menu that Chef Denise Nelson crafts to highlight the season’s most flavorful organic vegetables and locally sourced meats. She uses the most delicious organic vegetables and locally sourced meats, such as tender beef from Black Hawk Farms and chicken, lamb, or pork from Marksbury Farm. Nelson’s global adventures directly influence her dishes, and she brings those flavors back to the Bluegrass state where they await you on the plate. The meats and vegetables, brined in homemade marinades, are then grilled to perfection on an outdoor Argentine parrilla grill. Standing by is a knowledgeable staff, ready to recommend one of their award-winning Kentucky wines crafted straight from the grounds of Chrisman Mill Vineyard or a cocktail with their small-batch Hummingbird Ridge Distillery rum. Be sure to check their website for upcoming prix fixe dinners complete with food and wine pairings to tempt your tastebuds.