This is the oldest business in our town.
The Old Talbott Tavern was built in 1779, a year before the
settlement of Salem (later renamed Bardstown) began, making it the
"oldest western stagecoach stop" still in operation.
According to an old map of Bardstown, the lot was originally purchased
by a man named Hynes; the tavern was called the Hynes Hotel. It was
strategically located near the end of the stagecoach road that once led east to Philadelphia and Virginia. George Rogers Clark used it as a resource base during the end of the American Revolutionary War. Daniel Boone stayed here, and the exiled Louis- Phillippe
stayed at the tavern on October 17, 1797, with a member of his
entourage painting murals that were rediscovered in the 20th century and
were on display until the 1998 fire.
Visitors in the 19th century included future presidents Andrew Jackson, William Henry Harrison and Abraham Lincoln.. Lincoln's parents stayed at the tavern when a court ruling went against them, leading the family to move to Indiana when Lincoln was only seven years old. Other prominent figures who visited the tavern were Henry Clay, the inventor of steamboats, John Fitch, environmentalist John James Audubon, songwriter Stephen Foster and Jesse James, who is said to have been the cause of the bullet holes in the murals as he was drunk and shooting at imaginary butterflies.
George Talbott purchased the tavern in 1886. Within two years, six of
his children died in the tavern, included one by falling down the
stairs, and another hanging herself after being unlucky in love.
Queen Marie of Romania is known to have lunched at the tavern in 1926.
Likewise, World War II general George Patton once visited the tavern.
Throughout its history, the tavern has been called different names:
Hynes House, Bardstown Hotel, Chapman's House, Shady Bower Hotel, the
Newman House, Talbott Hotel, Talbott Tavern, and the Old Stone Tavern.
The Talbott Tavern was the official name from 1885 to 1968.
On March 7, 1998, a fire damaged the tavern, severely damaging the
roof and second floor. The fire also damaged the Louise-Phillippe
murals, which have still not been restored. The renovations to repair the fire damage were described as "generic". The Old Talbott Tavern reopened on November 9, 1999.
The old Talbott Tavern currently serves as both a restaurant and a five-room Bed and Breakfast.. A writer for Travel and Leisure magazine described it as having "slightly spooky charm"
It has been featured on Food Network and Travel Channel, and was once ranked the 13th most haunted inn in the United States.
It is next to the historic Nelson County Jail. The original bar still is featured in the current bar today. My favorite dish from here is Kentucky Hot Brown.
In the 1920s, the famous hotel drew over a thousand people each night
for dinner and dancing. After a night of dancing, party goers were
hungry but were tired of the usual ham and egg sandwiches. So Chef
Fred Schmidt got creative. He created his masterpiece, the Hot Brown, an
open faced turkey sandwich covered with bacon and Mornay sauce.
Want to have a piece of the glory of the Brown Hotel? Here's the recipe from the hotel's
web site.
The Brown Hotel's Legendary Hot Brown Recipe:
Ingredients (Makes Two Hot Browns)
2 oz. whole butter
2 oz. all-purpose flour
1 qt. heavy cream
1/2 cup Pecorino Romano cheese, plus 1 tablespoon for garnish
salt & pepper to taste
14 oz. sliced roasted turkey breast
2 slices of Texas toast (crust trimmed)
4 slices of crispy bacon
2 Roma tomatoes, sliced in half
paprika, parsley
Mornay Sauce:
In a two-quart saucepan, melt butter and whisk in flour until you form a thick roux.
Cook the roux for two minutes over medium-low heat. Be sure to stir frequently.
Whisk whipping cream into the roux and cook over medium heat until the
cream begins to simmer. This should take about 2-3 minutes.
Remove the sauce from the heat and whisk in Pecorino Romano cheese until
the Mornay sauce is smooth. Add salt and pepper to taste.
Assembling The Sandwich:
For each sandwich, place one slice of toast on an oven-safe dish.
Cover the slice of bread with 7 ounces of turkey.
Take the two halves of a Roma tomato and set them alongside the base of turkey and toast.
Pour one half of the Mornay sauce to completely cover the dish.
Sprinkle with additional Pecorino Romano cheese.
Place entire dish under a broiler. When the cheese begins to brown and bubble, remove it from the broiler.
Place two pieces of crispy bacon on top of the sandwich and sprinkle
with paprika and parsley. You're ready to eat your homemade Hot Brown!
Crafty lines.
Family lines 
