Angler's Cove is the restaurant inside the Lodge at Greenbo Lake State Resort Park near Greenup, KY. We stayed there on a little mini-vacation in October, and the lake was absolutely beautiful, nestled in the foothills of the Appalachians and bracketed by trees blazing with fall color. We ate the free breakfast for guests, and it was quite appetizing, although lacking any meat except for sausage gravy on the biscuits. Someone in the kitchen there really knows his/her way around an egg, serving light n' fluffy cheese omelets one morning and light n' fluffy scrambled eggs the next.
For dinner the place was a little quiet on a Wednesday night in the off-season, and the young wait staff seemed a little less than professional (the waiter called me "buddy" once, and the hostess was deeply engrossed in her smartphone when we walked in, although she got up immediately and seated us), so I was not expecting the food to be anything to write home about. I was WRONG, however: I ordered the Hot Brown, a Kentucky specialty (which originated at the Brown Hotel in Louisville in the 1920's) that typically consists of toast points placed in the bottom of a baking dish, covered with slices of turkey and drowned in Hollandaise sauce, then baked only long enough to brown the Hollandaise, after which two slices each of bacon and tomato are placed on top. The Angler's Cove version adds thin-sliced country ham on top of the turkey, which vastly enriched the overall flavor of the dish, and I hate to keep using the same adjectives repeatedly, but the Hollandaise sauce was THE lightest and THE fluffiest I've ever had, and I've eaten a lot of Hot Browns, yet another tribute to the kitchen's expertise with eggs.... We ate there one other time and it was decent, but my memory of that is blotted out by the overwhelming sensory experience of that danged Hot Brown! Oh, and the bill was pretty reasonable, too. I think it was, anyway... especially the price of that danged HOT BROWN!
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