Many restaurants cultivate an upscale ambiance with flickering candelabras, spotless white tablecloths, and a waiter to cut the crusts off your PB&J. Enjoy a high-class meal with today’s Groupon: for $25, you get $50 worth of American fare and drinks at The English Grill, located in the Brown Hotel.
English Grill executive chef Laurent Géroli and his team of culinary connoisseurs sear steaks, roast chicken, and pan fry savory sandwiches to imbue the menu of American classics with a Kentucky flair. Kitchen craftsmen flip a strong and silent Angus beef filet mignon from a cast-iron skillet to a capacious plate, where it quickly bonds with a fast-talking yukon-potato and goat-cheese gratin in a flavorful buddy comedy ($40). Alternately, order up the Hot Brown, a classic sandwich reportedly invented in 1926, to savor moist roasted turkey breast nestled underneath a blanket of mornay sauce atop a crunchy mattress of texas toast. The roasted french-cut chicken tap dances across fork tines, sharing the stage with an chorus of spinach, carrots, and onions ($28), and a seared tofu steak and toasted quinoa crisp ($26) can sate meat-free eaters.
In between bites, parched mouths can sip The English Grill’s selection of more than 200 international wines, which garnered a Wine Spectator Award of Excellence in 2010. Weary eyes can turn toward the restaurant’s oak-paneled walls to count the colors in its stained-glass windows or daydream that they’re a pince-nez in one of its equestrian oil paintings.
The English Grill
A veteran of international hotel kitchens, newly appointed Executive Chef Josh Bettis upholds his philosophy of fine cuisine with fresh, quality ingredients while imbuing his upscale American fare with a local spin at The English Grill. The decor at his restaurant honors the elegance of the historic building in which it lives—the 90-year-old Brown Hotel—with varnished wood pillars, oak paneling, and stained-glass windows. In fact, Chef Bettis even cooks up the hotel's de facto trademark, the Hot Brown sandwich—an open-faced masterpiece stacked high with turkey, bacon, and a delicate Mornay sauce. Lauded by publications such as The Wall Street Journal, Southern Living Magazine, and the Travel Channel's Man vs. Food, the time-honored treat has been attracting guests for more than 85 years.
The Hot Brown isn't The English Grill's only epicurean triumph. Chef Bettis and his staff curate the seasonal menus with contemporary cuisine, complementing diverse flavors with the spicy corks of more than 200 wines. The English Grill has garnered a prestigious AAA Four-Diamond rating and impressed Esquire food and wine critic John Mariani so much that he has called it "one of the finest restaurants in the United States."
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