The Brown Hotel is one of Louisville, Kentucky’s most iconic landmarks—an elegant, Italian Renaissance–style hotel that opened in 1923. It quickly became a social and cultural hub, hosting everyone from Frank Sinatra and Judy Garland to multiple U.S. presidents. Known for its grand lobby, Southern hospitality, and old-world glamour, the Brown is deeply tied to Louisville’s identity, especially during the Kentucky Derby season.



The hotel’s most famous culinary contribution is the Hot Brown, created there in 1926 by chef Fred K. Schmidt. Originally designed as a late-night dish for guests who wanted something more substantial than a sandwich, the Hot Brown became a Louisville classic. It’s an open-faced turkey sandwich topped with crispy bacon, sliced tomatoes, and a rich Mornay sauce, then baked until bubbling and lightly browned. Decadent, savory, and unapologetically rich.



Mornay sauce is a classic French cheese sauce built on a béchamel base—butter, flour, and milk—enriched with cheese, most traditionally Gruyère, Parmesan, or a combination of both. The result is a sauce that’s smooth, velvety, and gently nutty, with enough richness to coat food without becoming gluey.



The hot brown can be enjoyed at either of the hotel's two restaurants: Lobby Bar & Grill and J. Graham’s Café. I dined at the former at the bar in ordered the petite version of the hot brown.



"THE HOT BROWN - Roasted Turkey Breast, Toast Points, Mornay Sauce, Pecorino Romano Cheese. Baked Golden Brown, Finished with Bacon and Tomatoes. A Louisville legend, invented here at The Brown Hotel in 1926! The Hot Brown…a Louisville tradition with worldwide appeal has been featured in: The New York Times, The Wall Street Journal, Southern Living Magazine, The Los Angeles Times, NBC’s Today Show and Travel Channel’s Man v. Food as well as being a regular entry in many of the finest cookbooks."

This is a belly-filling, soul-warming dish if I ever had one. The Hot Brown is pure comfort on a plate. Toasted bread piled with turkey and crispy bacon gets drenched in that creamy, cheesy Mornay sauce. It's rich, savory and a bit heavy.



Grade: A

Pana Donuts is a family-owned donut shop and tea house with multiple locations in Indianapolis and the surrounding area. They’re known for handcrafted donuts, a variety of coffee, teas, smoothies and boba drinks, plus some breakfast sandwiches and deli options.



I ordered a mango smoothie, which has become a go-to of mine. This mango smoothie is bright and clean, with ripe mango flavor front and center. It tastes naturally sweet and slightly floral, balanced by a gentle tang that keeps it from feeling heavy. The texture is smooth and thin without being icy, finishing fresh.



I also ordered a jalapeno ham & cheese croissant. Soft, buttery, flaky layers give way to a core of salty ham and creamy cheese. The jalapeños add a bright, lingering heat that cuts through the richness without overpowering it.



Next time, I'll have to try the actual donuts.



Grade: B

Nami Modern Korean Steakhouse was a modern Korean steakhouse in Louisville’s Butchertown/NuLu area that opened in 2023 and unfortunately shuttered recently. It was created by acclaimed chef Edward Lee and quickly gained national recognition — being named one of the best new restaurants in America by Esquire and featured on USA Today’s notable restaurants lists. Steamed shrimp mandu - steamed shrimp dumplings with chili crisp and ponzu

Dukbokki rice cakes - rice cakes cooked in a spicy gochujang beef sauce with mushrooms, cabbage, peas and carrots

Bulgogi Rice Bowl - thin-sliced beef bulgogi with 3-grain rice, choice of red or white kimchi, spinach, shiitake mushroom, bean sprouts, and chili sauce. Topped with egg. This meal was takeout, so it is likely a little different from what you would experience dining in. Especially regarding presentation. But the flavors were bold, spicy. Some fresh ban chan on the side would have been perfect. Grade: B

Located in the heart of Old Louisville, 610 Magnolia serves a modern approach to the Southern table. Chef Edward Lee leads the restaurant, which operates out of a historic residence on West Magnolia Avenue. It has been featured in Bon Appetit, Food & Wine, The New York Times Magazine, Saveur, Southern Living, Esquire, Wine Enthusiast and many other national publications. The dining room is contemporary yet rustic, elegant with original wooden beams, mullioned windows and French doors that open seasonally to an outdoor garden patio, according to its website. For dinner, the tasting menu is focused on seasonality and a commitment to locally sourced produce - including the 610 Magnolia greenhouse, responsibly farmed animals and historic foodways that have defined the regional cuisine. 610 BLT - this amuse-bouche was made with applewood-smoked bacon, tomato and foie gras. Crunchy, smoky little bite. Chawanmushi - Scarlet King Crab, Paddlefish Caviar, Scallion, Vinegar. Fishiness is cut with the acidity. Sourdough baked daily and sorghum butter with sea salt Sweet Potato & Doenjang Ravioli - Triple Cream Fonduta, Co. Newsom's Country Ham, Brussels, Fig Charred Octopus - Gochujang Romesco, Confit Potatoes, 'Nduja, Yogurt, Olive, Dill From the other side. New York Strip - Celery Root, Broccoli Rabe, Brown Butter Hedgehog Mushrooms, Huckleberry Bourbon Aficionado - Drunken Banana Cake, Butterscotch, Chocolate, Pappy Maple Syrup, Corn, Brown Butter Ice Cream, Smoke

Each and every course was unique in that it gave me something new, but also familiar delicious flavors. Very enjoyable.

Grade: A

Lobster Trappn won over the collective hearts of Charleston when their lobster-themed food truck hit the scene several years ago.



Churning out seafood favorites like loaded mac & cheese, loaded fries and combo plates that include shrimp, fish and lobster bites, the food truck filled a lobster-sized void in the Charleston dining scene.



With their widespread popularity, they expanded to a physical location first in Hurricane and then on the West Side of Charleston. Throughout these different locations, I've tried a variety of dishes - lobster rolls to mac & cheese, and everything in between. No matter what I get, though, I have to get a side of the fry sauce, which is like a honey mustard but even better. I get a side of fries just to enjoy the sauce.



I haven't had a bad meal here, and I'm already thinking about the next opportunity to get a box full of seafood goodness.



Grade: A