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The English Grill Restaurant Review: The Brown Hotel ranks as one of Louisville’s historic grand properties, and its clubby English Grill is among the city’s finest dining establishments. Dark oak-paneled walls support oil paintings of famous racehorses; chairs at the candle-lit, linen-draped tables pamper guests with soft upholstery. Many Kentucky ingredients appear on the continental-inspired menu. Either the seared scallop Benedict with lamb bacon and a quail egg or the farmer’s salad with tart apple vinaigrette makes an excellent prelude to the main course. You can choose from beef, game or fish sections of the menu with two sides included in the price. Try the bison rib-eye steak with Stilton blue cheese bread pudding and sous vide white asparagus, or partner the Dover sole meunière with salsify, mushrooms and fava bean ragù and bourbon-glazed heirloom carrots. You’ll always find the Louisville signature Hot Brown, a cross between a sandwich and a casserole, layering turkey and bacon slices over toast, smothered in a savory mornay sauce and broiled until the cheese bubbles. The dish was invented at the hotel in 1926 as a late-night snack for guests dancing in the ballroom. Soufflés, offered in flavors that change nightly, are light and finished with a rich crème anglaise. The 200-plus-bottle wine list features selections chosen from across the globe, as well as from Kentucky’s best wineries. Service is professional.