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Table Three Ten, a restaurant in the downtown area, provides a trendy style, creating an inviting and unique atmosphere for the local community and visitors.

In 2010, Krim Boughalem and Andrea Sims brought their passion for authentic cuisines to the historic area of downtown Lexington.

The menu is a French-inspired bistro with a section focusing on the cuisine of a specific country depending on what products are available. The variation in cuisines is progressive for Lexington, providing eccentric foods that are unusual to find around town.

T.J. Harville, executive chef at Table Three Ten, says the food selection is highly dictated by local farmers depending on what products are available per season.

The dynamic menu gives customers the ability to taste the change in seasons. The winter carte du jour will be available until the beginning of March as they transition to the featured spring items.

“We are doing Indian cuisine right now which I think the spiciness and all the stews really lend itself to the winter season here,” Harville said.

The Indian cuisine includes a cauliflower tikka masala, Punjabi coconut shrimp, dal bafla and a halibut red curry.

When products are no longer available from their local providers, Harville does not go to other companies.

“I’m not going to order anything from U.S. Foods or anybody else around here and try to pass off commodity stuff as locally grown products,” Harville said, “I think now more than ever it’s more important to know where your food comes.”

Harville says it makes a monumental difference to be able to shake hands and gain trust with the farmers he is doing business with. The farmers visit the restaurant regularly to drop off fresh meats, fruits and vegetables.

The management team uses locally grown products to encourage the growth of local businesses and to keep the trust of their clientele. The owner’s support for using organic products is advertised on the front side of their menu, promoting meats from Kentucky farmers free from any use of antibiotics and hormones.

The organic farming is not limited to their food menu, either. According to Boughalem, the wines are mostly organics as well. A collection of wine and spirits are shelved to the ceiling behind a 20-seat oak wood bar.

Located on the corner of West Short and North Mill Street, the modern yet historic rustic ambiance is nearly impossible to miss. When the weather is cooperative, the glass doors open on both sides of the main entrance giving a sense of outdoor dining.  

Restaurateurs Boughalem and Sims met in New York City and married before moving back to Sims’ hometown. The couple bought the historic building and turned a former law office into a fine dining French bistro.

This is not the first business move the two have entertained in Lexington. Boughalem and Sims sold Wine and Market in 2011 then opened National Provisions in November 2012.

Jonathan Laurel, the front of house manager, says the couple is a dynamic duo. Sims is responsible for the interior design of both restaurants, but they work together while doing business.

“It is actually amazing to see them work together because they have such confidence in each others taste,” Laurel said, “It’s like a separate kind of communication.”

As for now, new projects have yet to be announced. There is something in the works.

“But nothing we can mention yet,” Boughalem said.