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.
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.
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.
OrderNighthawk Special, Lamb fries, Diego salad
TipOrder the Nighthawk Special with fried banana peppers; the Richmond Road room keeps the old-school feel.
Join us in the Distillery District for Kentucky farm-to-table cuisine, limestone-filtered bourbons, and an exploration into the history behind this revitalized piece o...