Tired of the same old eggs Benedict for your weekend brunch? Then head over to Caiola’s where they’re serving a classic dish from the 1920s, the Hot Brown. It was created in 1926 by then chef Fred Schmidt at Louisville, Kentucky’s venerable grand dame, the Brown Hotel, where it’s still on the menu at the Grill Room, one of Louisville’s best restaurants.
Caiola’s version, created by one of their sous chefs, is maple-brined chicken set over Texas toast, with smoky bacon, home fries and tomatoes. It’s topped with a lovely silken Mornay sauce and baked. With Caiola’s lustily spicy bloody Mary with horseradish it was for me a great brunch dish to have on a frigid Sunday morning.