More on the new duo at the Brown, plus details of a fine Chef Table I attended, coming soon to the site. Listen to Chef Josh Bettis on today’s episode of EatDrinkTalk, the podcast. News release from Estes PR:
LOUISVILLE, Ky. (July 22, 2016) – – – The Brown Hotel’s iconic English Grill is happy to introduce the additions of chef de cuisine Andrew Welenken and manager Troy Ritchie to its restaurant team. The timeless establishment melds the 1920s with today for a modern take on what fine dining should be. For the past few weeks, Welenken worked with Brown Hotel executive chef Josh Bettis to update 1920s standards to be served by Ritchie’s deft and dependable staff.
“Our motto is ‘what’s old is new,’” said Bettis. “Chef Welenken and I want to bring English Grill guests back in time for a luxurious dining experience while utilizing current ingredients and technique.”
Chef de cuisine Andrew Welenken comes to the Brown Hotel after several years as executive chef at Buck’s Restaurant and a stint at hip East End outpost The Goat. The Sullivan University graduate returns to his favorite field, fine dining, and is thrilled to have the opportunity to work in such a storied location.
One of Louisville’s best known sommeliers, Troy Ritchie spent more than a decade at Equus and Corbett’s before joining the English Grill team earlier this year. He brings unmatched knowledge on wine and high-end hospitality to the Brown. By incorporating tableside presentations and cart service, his updates to the English Grill’s service program honor the past and maintain rigorous standards that have made it a AAA Four-Diamond venue for 22 consecutive years.
The English Grill is open Monday through Thursday from 6 to 9 p.m. and Friday and Saturday from 5 to 10 p.m. For more information or to make reservations, call 502-583-1234 or visit brownhotel.com.
New and updated menu items include:
Crab cakes with cream cheese wonton, scallion-ginger relish and bourbon sweet and sour gastrique
Eggplant cannelloni with goat cheese risotto, grilled asparagus, macerated grape-tomato chutney and balsamic reduction
Tableside Caesar salad with Grana Padano, anchovy and croutons
Prime cut Wagyu beef filet with charred tomato espagnole and crunchy mushrooms
Cocoa-crusted pork chop with bourbon-blueberry coffee sauce and apple butter
Moroccan-spiced lamb loin with mint pesto and white bean hummus
Roasted sea bass with spring pea cream, spiced carrot broth and pomegranate-port reduction
Seared Verlasso salmon with cherry-fennel slaw and blood orange butter
