A Louisville original, The Hot Brown, was created in the 1920’s by Chef Fred Schmidt to sate the appetites, in the wee hours of the morning, of those who lingered on until the last song was played for the earlier dinner dance held in the ballroom of The Brown Hotel.
Still served today in the hotel and other places around the state, this open-faced turkey sandwich topped with bacon, a Mornay sauce and grilled tomatoes is a traditional favorite of this historic hotel.
During the flood of 1937, the Ohio River filled the lobby of the Brown Hotel leaving guests trapped on the upper floors. They made the best of it as the bell captain caught fish in the second floor lobby and charcoal grills were set up in make-shift kitchens to fed the stranded guests.
The English Grill and the Grand Lobby Bar at the Brown Hotel in downtown Louisville still serve this delicious dish and it can be found on other menus throughout the state.