Lobby Bar & Grill at The Brown Hotel — Restaurant in Louisville

Home of the Original Hot Brown !!!

I was with a group of business colleagues in the Louisville area. They had asked me where we should go for a casual business dinner. The first question I asked was, "Who has had a Hot Brown?". The Hot Brown is a Louisville staple and countless restaurants in and around Louisville have their version of the Hot Brown. This sandwich was created at the Brown Hotel in 1926. It is an open-faced Turkey sandwich with shame and bacon, topped with creamy Mornay sauce and cooked in a skillet until the bread starts to brown. There are variations of the Hot Brown but most versions have four or five of the traditional ingredients. The Brown Hotels version, which is the original is described as ' Roasted Turkey Breast, toast points, Mornay Sauce, Pecorino Romano Cheese, baked golden brown, then finished with bacon and Tomatoes. We arrived at the hotel and went upstairs to the Lobby Bar where the restaurant is located and took some time to take the ambiance, elegance and history of the hotel. We were seated in the dining room and shared a few apps and then each of us ordered either a 'petit' Hot Browon or the full-size one. The dish comes out still sizzling hot and now with shredded cheese on top. Each of them dug in and tasted a staple of the Louisville and Kentucky region. Everyone at the table enjoyed this meal and of course, took many photos of it. After drinks and more photos, most of us were stuffed as the Hot Brown, even the petit version is a hearty meal in itself. We ordered a few desserts and coffees to help stave off the food comas. An impressive meal in an impressive place. If you're in the Louisville area you must visit the Lobby Bar and Grill...

We came to Louisville on a whim just to experience a few things which are specific to this region. One being the famous Hot Brown and the other Derby Pie. We also chose the Brown Hotel for these as they are deemed the best. Well let me tell you. The hype is real! The dishes exceeded our expectations by about 1000! Because of this past year being so hard on the restaurant industry, the Lobby Bar is the only one of three possible restaurants that are operating. The menu is not as broad as it would be if all three were in use. But don’t let that deter you from going. The menu items are more than enough to satisfy all. I began with the Louisville standard old fashioned and I would say it was probably the best I’ve ever had. My wife and I inquired about portion size and such knowing that the Hot Brown would be a ton of food on its own. Our server, Yassir willingly suggested we split not only the Hot Brown but also all of our courses. This is done without an up charge and each dish is plated as if it’s your own portion. This was outstanding. We began with the Farmers Salad, fresh greens, port wine poached pears, candied walnuts, dried cherries, shaved pecorino, topped lightly with a balsamic vinaigrette. Absolutely amazing! Our main course was the Hot Brown. We both couldn’t finish it and it was split! Each bite was better than the last. I can’t even describe how good this was. You have to try it. We ended with the one and only Derby Pie with a scoop of pecan ice cream at Yassir’s suggestion. So great! Folks, you gotta go. The whole ambiance and experience was top notch. And Yassir made it all so fantastic. I know this review was long but I can’t help it. It...

If you’re simply looking for a place to eat, the Brown Hotel Lobby Bar and Grill is probably not the place for you. Not today. Instead, if you are looking for a dining experience, then by all means, the Brown is the place to go. For obvious reasons, the Hot Brown is all the rave in most of the reviews of the Lobby Bar and Grill. But…I’m here to tell you that today, the Braised Beef Short Rib put one over on the famous Hot Brown! The rib, sans the bone, fat, and cartilage that comes with all ribs, is falling apart tender sitting atop a serving of cheesy grits and Swiss chard. I have no idea how the chef managed to keep the rib standing upright. Everything was paired perfectly with the beef. The white cheddar grits, tender mushrooms, Swiss chard, and the candied heirloom carrots all came together in an explosion of flavors held together and orchestrated beautifully by a fantastic red wine pan jus. The dish could not be improved upon – ever! Justin, the Chef de Cuisine, although presented with a full house of customers, upon my request, took time to leave the kitchen and visit with us to discuss the preparation methods of the beef rib and other dishes and to also invite us to the 100 year celebration coming up later this year. A wonderful meal, a wonderful experience; one that we will be eager to relive...