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The English Grill Restaurant Review: The Brown Hotel is one of Louisville’s historic grand properties, and its clubby English Grill one of the city’s finest dining establishments. Dark oak-paneled walls are hung with oil paintings of famous racehorses; chairs at the candle-lit, linen-draped tables pamper guests with soft upholstery. Chef Josh Bettis uses Kentucky ingredients and continental culinary traditions to create an upscale, regional menu. While dishes change with the seasons, typical offerings include pressed watermelon tuna niçoise, roasted monkfish with vegetables, and open-face wild mushroom ravioli. 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. One dessert that represents the merging of the Old and New Worlds is the light-as-air buttermilk panna cotta. The 200-plus-bottle wine list features selections chosen from across the globe, as well as from Kentucky’s best wineries. Service is professional.