Mileta Restaurant

Introducing the N**E BEACH 🌴

Jamaica rum, coconut rum, pineapple, lime, mint, and cinnamon syrup served in a tiki glass that looks like it owns at least three Tommy Bahama shirts.

Bright, tropical, refreshing, and just strong enough to make you start booking trips you will never financially recover from.

Like a beach vacation… minus the sunburn, sand in your shoes, and the guy six drinks deep trying to convince you his crypto startup is “basically the next Bitcoin.”

Now at the bar at Mileta

Meet the team at Mileta: Pastry Chef James Bishop

James Bishop, also known as Bishop the Baker, made his first loaf of bread in 2013 and hasn’t stopped since. A pure Michigan native, James started his professional baking career at Madruga Bakery in Miami, FL while attending the University of Miami. There, as a leader of the baking team, James mastered the art of sourdough and croissants, and his hard work culminated in being awarded Best Baguette in Miami in 2019. Since Arriving in Lexington in 2022 he’s expanded his expertise and evolved into a full-on pastry chef through his roles at Apiary and Mileta, motivated by an overwhelming desire to create. Outside of the kitchen, that artistic impulse does not cease, but is instead channeled into music production. A fierce lover of house music, James taught himself to DJ vinyl records and became inspired to produce his own tracks. Alone as Bishop the Baker, or in his collaborative project XFILES, he’s always trying to make the people dance — whether it’s bringing a new track to life, performing live dj sets around Lexington, or developing his next delectable dessert for the Mileta menu.

Leading Lady
A new summer edition to our cocktail menu
Tequila, tomatillo, poblano liqueur, lime, & agave
Perfect for patio weather with a hint of smoke and brightness from the citrus and tomatillos. A true patio pounder. Come crush this on the patio soon!

Want to enjoy cocktails with friends? Looking for a stylish spot for a girls’ night out? Craving lite bites and drinks on a Saturday night?
Our full‑service lounge is open for lunch, happy hour, and dinner, Wednesday through Sunday!

Stuck at home with no babysitter? Want to be the hero at the office for lunch? Want to eat 3 orders of pasta, a mocha tart, and a bottle of wine by yourself while you binge watch “Love Island” in your underwear? We got you!

Starting today, you can get your Mileta favorites for carry out or delivery right to your door.

To win a $100 gift card: follow Mileta, comment and tag a friend who you want to share dinner with, and repost to your story.

Order through our website or the link in bio for to avoid extra delivery fees / charges, or available on Uber eats.

Available for lunch 11am-2pm every day we are open, and dinner from 5-8pm on Wednesday, Thursday, and Sunday.

Happy hour excluded from to-go offerings

No more phoning it in with last minute reservations at an average spot. Give the special mom in your life the meal she deserves.

Mother’s Day brunch and dinner reservations are open now. We are running back some brunch favorites like this eggs in purgatory, biscuits, strawberry shortcake, and more!

Book via link in bio, through our website, or on tock.

We are honored to be nominated in the following categories for awards!

All Around Restaurant
Bar
Date night spot
Fine Dining
Happy hour
New Restaurant
Speciality Cocktails

Vote everyday NOW through May 8th!
Link in bio

Neon Velvet
A new spring edition to our cocktail menu. The Neon Velvet is a gin-based cocktail with hibiscus, blueberry, elderflower, lemon, and garnished with a pink peppercorn spice blend. Perfect for spring, this cocktail is a delicious mix of floral, citrus, and spice.

Spring has sprung, and the team has been working on a bunch of new dishes featuring the best Kentucky produce. Swipe through for a look, dish details listed below.

Come crush this week!

bounty SPRING VEGETABLES topped with a bright green goddess espuma & crispy quinoa

marksbury farms BEEF TARTARE with horseradish-yolk jam, toasted kasha, kenny’s rose cheese, & lettuce cups

LITTLE GEM lettuce tossed in a caesar-inspired warm anchovy vinaigrette with kenny’s ted cheese & focaccia crumbs

Creamy BAKED RIGATONI in a savory caramelized onion sauce with a gratin top of gruyere & comte cheeses

STRAWBERRY MOUSSE: local berries, yogurt, pistachio praline, white chocolate crunch