Hot Brown 1

National G names Louisville one of the world’s best food cities!

Unfortunately, what catches the National Geographic’s editors’ fancy, and therefore merits this seemingly exalted notice, is merely the Hot Brown, which the magazine’s web page describes as “an open-faced turkey sandwich on Texas toast with bacon, tomatoes, and a cream sauce, [which] gives eaters plenty to get excited about, day or night.”

Now, I am not one to disparage the famous Hot Brown sandwich, though I do get just a wee bit steamed when it alone is cited again and again on these (somewhat overdone, wouldn’t you say?) click-bait listicles. But to describe it so badly  – “Texas toast”? “cream sauce”? – makes one hardly burst with pride at the seeming accolade.

Now, we here at F&D do indeed think that Louisville is getting to be a world-class food city. Local food production farm produce and sustainably raised meats, provided by committed regional farmers, and locally made value-added products – give restaurants and home cooks a great deal to work with, and the result is a booming restaurant culture, and an increasingly savvy market for top-notch fresh foods.

But please, national press, start giving us credit for something other than this one over-hyped sandwich. Look a bit further, please, at what other dishes Louisville restaurant chefs are creating. Perhaps you will find a 21st century dish that might have the panache to carry it along into the next century. If you need any help in finding where to look, pick up a copy of Food & Dining, Louisville edition. It can show you some places to start.