An open-faced turkey sandwich buried in Mornay sauce, broiled until bubbling and crossed with bacon and tomato. Born at Louisville's Brown Hotel, it became lunch-counter canon across Kentucky, Lexington included.
Where to eat it: 2 restaurants across 1 city.
Chef Fred K. Schmidt built the first Hot Brown at Louisville's Brown Hotel in 1926 to feed late-night dancers, and the broiled turkey-and-Mornay construction spread across the Commonwealth within a generation. In Lexington it settled into the diner repertoire: Ramsey's serves a benchmark version over toast with cream gravy and bacon, and Columbia Steak House keeps one on its 1948-vintage menu.
Common allergens: Dairy, Gluten
Tip from the editors. Broil in the serving dish; a Hot Brown transferred after broiling loses the molten edge that makes it worth the calories.
Ramsey's Diner has plated Lexington's meat-and-three since 1989, with an excellent Kentucky Hot Brown and pies from its Missy's Pies sister bakery.
Signature: Kentucky Hot Brown, Meat and three
Tip: The Zandale Drive room is the classic location. Save room for a slice of Missy's chess pie.
Columbia Steak House has fed Lexington since 1948, still broiling the garlic-butter Nighthawk Special with a Diego salad and frying its famous lamb fries.
Signature: Nighthawk Special, Lamb fries, Diego salad
Tip: Order the Nighthawk Special with fried banana peppers; the Richmond Road room keeps the old-school feel.
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