If you have been reading the Thanksgiving food stories that have been appearing already, and sighing with resignation at the prospect of having to cook something spectacular, here is a list of the local restaurants who will be serving Thanksgiving dinners on Nov. 23. If you want someone else to cook that turkey for you, better make reservations soon. (We will post additional Thanksgiving dinner offerings as they come to our attention). Continue reading Restaurants serving Thanksgiving dinner
As the autumn chill sets in at last, the Lobby Bar at the Brown Hotel, 335 W. Broadway, is offering comfort Tuesday through Thursday this week, Oct. 24 to 26 with Chocolate Bourbon Nights. Each evening from 7 to 10 p.m., the Lobby Bar will set up a Bourbon chocolate buffet with a variety of mini desserts, along with a selection of more than 100 Bourbons, Bourbon flights and chocolate martinis in addition to the Lobby Bar’s regular food and cocktail menus. Continue reading Brown Hotel hosts “Chocolate Bourbon Nights”
From June 3 to July 15, the Brown Hotel, 335 W. Broadway, is participating in celebrating the memory of Muhammed Ali with a roster of special events marking the first anniversary of Ali’s death. The celebration at the Brown includes a special exhibit in the hotel’s lobby, a special cocktail inspired by Ali served in the Lobby Bar, and a menu called “The Greatest Lunch” consisting of Ali’s favorite foods served in J. Graham’s Cafe. Continue reading Brown Hotel’s I Am Ali Festival in full swing
It’s been 90 years since chef Fred Schmidt scratched his head to come up with an easy but tasty dish for late-night party-goers at the Brown Hotel. His concoction, the open-faced turkey sandwich on toast topped with tomatoes, bacon and Mornay sauce known as the Hot Brown, has become, for better or worse, an icon of Louisville dining. The Brown Hotel has celebrated various anniversaries of the sandwich before, but for this Big One, executive chef Josh Bettis has concocted the Haute Brown, which he will serve to anyone willing to pay $90 for the treat. Continue reading How to celebrate the Hot Brown’s 90th birthday
With Valentine’s Day falling on a Sunday this year makes dining out with one’s honey becomes a bit more flexible. Restaurants that do not usually open on Sundays will for this special dining day. And since Saturday is a better date night, restaurants are extending their special dinners into Feb. 13, and even into Friday. Most places in town will have some sort of Valentine’s Day accommodation. Here are the one’s we have heard from specially. Continue reading Are you set for Valentine’s Day dining?
For some families, going out to eat for Thanksgiving has been a happy tradition: good food; pleasant, emotionally neutral surroundings; people waiting on you and no cleaning up. (Usually no leftovers either, but you win some and lose some.)
The Brown Hotel continues its long tradition of serving Thanksgiving dinners, both a more formal dinner upstairs in the English Grill, and a more informal buffet in J. Graham’s Cafe downstairs. Continue reading Brown Hotel offers two options for Thanksgiving dinner
Saturday, Sept. 6, from 4:30-8:30 p.m., six Louisville restaurant chefs will put on their grilling aprons to create a Backyard BBQ dinner to benefit Home of the Innocents.
The 9th annual fund-raiser will be led this year by Brown Hotel executive chef Josh Bennis, who will be joined at the barbecue pits and grills by Shawn Ward of The Brewery, Fernando Martinez of Mussel and Burger Bar (among other restaurants), Dean Corbett of Corbett’s, Equus and Jack’s Lounge, Troy Schuster formerly of 211 Clover Lane, Tavis Rockwell of Louvino, Ming Pu of River City Winery, Matt Durham of the Seelbach Hotel, and Nancy Russman, chef, cooking instructor and author of “Kids’ Club Cookbook.” Continue reading Nine chefs get smokin’ hot for Home of the Innocents
We’re not sure if there are still seats available, but tonight at 7 p.m., the English Grill at the Brown Hotel will host an “eco-friendly” 5-course dinner, prepared by Brown Hotel executive chef Josh Bettis, in consultation with Wayne Samiere of the Honolulu Fish Company, purveyor of sustainably harvested Pacific Ocean fish.
The Ahi tuna featured through the night’s menu is line-caught, the method which causes the least environmental impact on the fishery. The sashimi-grade fish will be in the English Grill’s kitchen within 48 hours of being caught. Continue reading Hawaiian tuna feast at English Grill