Cuisine:

• Barbeque, Grill
• British
• American

The English Grill Description:
This grand old hotel's formal restaurant sits at one end of the Italianate second floor lobby. Burnished dark oak walls are hung with oil paintings of handsome thoroughbreds, and mullioned stained-glass windows admit just a bit of soft, natural light. The silver table lamps on the damask white linen tablecloths illuminate the artful presentations. Longtime executive chef Joe Castro departed at the end of 2006. Canadian-born Laurent Geroli took over the kitchen, and the menu has drifted away from Castro's haute Kentucky cuisine. You'll not find country ham or Bibb lettuce often, if at all, though the dishes still change with the seasons. On one visit lamb loin with citrus herb crust was overwhelmed by a first-rate, but too strong, relish of dates, pomegranates and kumquat. Roasted Cornish hen with fresh figs is lovely. Service is still very correct, but not stuffy. Guests are well looked after. By the way, The Hot Brown, one of Louisville's signature dishes, was invented at The Brown Hotel. A hybrid of single serving casserole and sandwich, it layers slices of turkey and bacon over toast, smothered in a savory mornay sauce, and cooked beneath a broiler until the cheese bubbles. It's not listed on The English Grill menu, but all you have to do is ask for it.


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