Who has the best Hot Brown?

[Robin Garr]

In the “Nostalgia Dining” thread (link below), someone suggested a trip to the Brown Hotel’s Cafe for an “authentic” Hot Brown, and I expressed the cynical concern that the Brown, after years of corporate bean-counting, may no longer actually be the best place to get its own iconic treat.

So, what do you all say? Who makes the city's best Hot Brown (or variation) right now? If you think it IS the Brown, feel free to say that, too.

viewtopic.php?f=1&t=24239

I actually haven't found a good Hot Brown in town recently. Austins used to have a very good one but they closed over a year ago. I really don't like the one at Capt.'s Quarters. I'm going to be interested in seeing where others are found a good one.

It is definitely not at the top of the culinary ladder, but I can't help but ordering one at the Goose Creek Diner when I go every few months. Price point is fair, taste is good and service is always attentive.

Thanks for starting this thread! Hot Browns are on my must do list. I never made it to the Brown Hotel when I lived in Louisville. I Think it was actuallly Board of Education offices at some point back then. I would be happy to pay a little more for the experience of the birthplace if the sandwich is high quality. Also, does the Brown still do weekend brunches?

The one at The Village Anchor is what I 'Jones' for...now it's not the traditional one that you would consider as old school, but man it's fine....and paired with one of their wonderful Bloody Mary's, OY VEY!

There is little I find to like at the Bristol, but their hot brown is respectable. Not the best, probably, but decent.

My experience is that I can make a better (Classic) Hot Brown at home. Most restaurants where I've tried this dish have tried to put their "spin" on this classic and almost every time it's a "fail".

I've not had a good hot brown since I left Bistro 535 in Shelbyville 20 years ago. We used to make a mean one. The mornay was a little more country than haute cuisine, but it was savory and delicious.

I make a pretty good one with fresh oven roasted turkey, white cheddar and Gruyere morney sauce, thick tomato slice and applewood smoked bacon over a ciabatta roll. I tend to save it for colder temps so not featuring it right now.

My experience is that I can make a better (Classic) Hot Brown at home. Most restaurants where I've tried this dish have tried to put their "spin" on this classic and almost every time it's a "fail".

This is sad, but true. Most places use deli turkey which is an epic fail. The turkey needs to be cut from the bird (not processed and formed) which means it's a post-Thanksgiving dish at our house. My mom makes the best I've ever had using her recipe cut out from The Louisville Times published in like 1983. Also, since it's a cold weather dish for us, we never put tomato on it.

If people ask about a hot brown, I send them to the bar/lobby of The Brown. (I drive Uber and get fried chicken and hot brown questions A LOT.) I think it's a safe bet plus the lobby of The Brown is just awesome.

It's still hard to beat the hot brown at J. Graham's. However, Gary's on Spring has a very tasty version on their appetizer list, billed as a baby hot brown, but it seems like a full grown adult to me. I can say that the worst I've had in town was at the Café. I sampled one there after the Deane boys hyped it on their show. All sauce, no turkey. Not good.

I really liked KT's version...

Alas...it has mooved on to different pastures...

[Robin Garr]

Alas...it has mooved on to different pastures...

Alas...it has mooved on to different pastures...

Just got that. I'm a bit slow.

I just returned from a trip home to Louisville. I tasted my first Hot Brown at J Graham's and would say it is the best I have ever had. Since it is my first and only I guess that's a given, so let me add that it was outstanding and I wouldn't hesitate to order it again - and will.