english-grill-review-louisville

Dinner at The English Grill

Last Saturday nMenuight, my wife and I had one of the best culinary experiences of our lives. I know that’s a bold statement because I have had some great times and great meals. This one takes the cake though. It was at The Brown Hotel, at The English Grill in Louisville KY. I had never been to The Brown Hotel before, but let me just say, WOW it is beautiful. It is also famous for the creation of “The Hot Brown” a Louisville original.

Laurent Géroli is the Executive Chef. He and I have known each other for years now. He has always busted my balls to come out and have dinner. I finally took him up on his offer. James Wilfong is the Chef De Cuisine at The English Grill. James and I used to work together a year or so ago. Still to this day James put on one of the best tastings I have ever seen or been a part of. I knew the night was going to be

outstanding. I was extremely excited because my wife, Gina was going with me. James reserved the Chef Table inside the kitchen. We were definitely in for a treat. If there is one thing that you can count on in our biz, it’s that we take care of each other when we go out.
James did more than take care of us, he took us to heaven. He served us course after course of some the most delicious and well thought out concepts I have had in years. I could not stop through the whole dinner. James conducted a symphony of flavors that our palettes could barely handle. It was one of those experiences that makes you want take mental pictures during the entire evening knowing that you will never forget it.
Everything was amazing, from the seared Foe Gras, Espresso Crusted Ahi and the salad intermezzo of micro salad drops with baby celery sprouts that popped your taste buds back into action. The one dish that truly left me like WTF just happened was the Seared Scallop Benedict. To start, it was a u-7 scallop – just a monstrosity of brilliance. The lamb bacon was a subtle gamey version of one the best things in the universe “BACON”. The Béarnaise was the mixture between velvety butter, the richness of egg yolk, and the ever so slight whisper of tarragon. The lightly toasted brioche bread was the perfect base to hold this wonderfully erected, delectable dish. Every bite had different nuances of flavors that made you want to dive in and taste it one more time. You just did not want it to end.
Hell, we never wanted it to end. I am so glad I finally took them up on their offer, I was a fool not to do it sooner. I can never thank James and Laurent enough. We felt like culinary royalty and we will never ever forget it!
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Gnoch