Eating and Drinking in Knoxville (merged)

#376
#376
And special props to the Ruths Chris bartender (or if they have a mixologist staffed...then him). Great mixed drinks.
 
#377
#377
utkCREW said:
Bruce was better at Bogartz...too bad he couldn't keep his finances in order to keep that place alive. Bruce is a good cook tho in general, although he did a steak delmonico once I had, and totally overcooked it, then actually got mad in the open kitchen when I sent it back. lol
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Never ate at the old place, so I can't comment on that. However, we have enjoyed many great meals at RouXbarb. Good call on Bistro by the Tracks and Nama. Have not been to Pasta Trio.

As for Ruth's Chris, have never been disappointed. Same goes for Flemings. Pricey? Yes. But, you get what you pay for.
 
#378
#378
I just added a 4th to my list. I forgot the restaurant because, imo, its out in the middle of nowhere for me. They should really move somewhere closer into Knoxville.

Northshore Brasserie...if u haven't been, and you liked Bistro By the Tracks you should definately try it. IMO it rivals one of the better Altanta french restaurants, Joel. Which for Knoxville, I would consider a huge compliment.
 
#379
#379
utkCREW said:
Northshore Brasserie...if u haven't been, and you liked Bistro By the Tracks you should definately try it. IMO it rivals one of the better Altanta french restaurants, Joel. Which for Knoxville, I would consider a huge compliment.
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I had heard good things about NB, but I was a little underwhelmed by my trip there. I will concede that the menu was somewhat limited by my taste and dietary preferences (not big on escargot, pate, mussels, salmon, or game. . . .don't eat fois gras). I wouldn't mind giving it another try, if you have menu suggestions. One plus: nice beer selections.
 
#380
#380
the Coq Au Vin presently on the menu was great. I did a food trip up to New York City this past summer, and among other places I ate at I had a Coq Au Vin from a james beard award winner....suprisingly, I think it was better from this place in knoxville.

the mussels 4 or 5 ways was really good and simple as a starter.

the chef said the summer menu he may put some sweetbreads, and roasted marrow bones....two of my french favorites
 
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#381
#381
utkCREW said:
O, and another critical review. That Echo, or whatever its called is way over hyped. The food was fair to ok. The chef has no clue what a visually asthetic plate of food looks like. Every single course I had, the entire plate was full of surprfulous (wow sp) mixed greens which had no additional benifit toward the dish, or the plate was full of sauce everywhere.

Most of it looks like mess on a plate. And not paticularly the greatest tasting mess. I could forgive poor plating if the food was outstanding.

What I will say, that poor building has been through the run of restaurants. I didn't like Mango too too much...the french restaurant that came in second was pretty ok, but the restaurant failed when it came to interior design...now this echo place has a pretty interior but par food.
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I have eaten there several times and have never been disappointed. Chef Seth knows his stuff. I had the lamb on my last visit, wife had the filet. Both were quality meat, prepared and presented well.
 
#382
#382
volger said:
I have eaten there several times and have never been disappointed. Chef Seth knows his stuff. I had the lamb on my last visit, wife had the filet. Both were quality meat, prepared and presented well.
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Different palates I guess. I still hold true that the building is cursed to restaurants, lol.

Speaking on the Northshore Brasserie, Kiddie, and the Coq Au Vin...If ur a fan of slow roasted dishes like myself, thats why I suggest that dish.

I could live off of: Osso Buco, Beef Short Ribs (done all kinds of ways), braised pork belly (o god), and my moms roasted pork tenderloin (simple but comforting)

lol, I live out of my crock-pot :)
 
#384
#384
utkCREW said:
Different palates I guess. I still hold true that the building is cursed to restaurants, lol.

Speaking on the Northshore Brasserie, Kiddie, and the Coq Au Vin...If ur a fan of slow roasted dishes like myself, thats why I suggest that dish.

I could live off of: Osso Buco, Beef Short Ribs (done all kinds of ways), braised pork belly (o god), and my moms roasted pork tenderloin (simple but comforting)

lol, I live out of my crock-pot :)
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reads like you have had some culinary training
 
#385
#385
No, not any formal culinary training. Ever since I was a kid my parents led me to all these things that I really never wanted todo like the Opera, Ballet, Concerts, Fine Dining, and whatever else. They always wanted us to be open to new experiences. They were also hardcore foodies.

So like, I can remember at 9 or so, we were at some fancy restaurant trying some food that at 9 years old I was dreading, and the waiter brought out this shallow small little bowl of water. I thought I was supposed to drink it, so I did, only to realize when I had drank it all that it was my "finger bowl" to clean my fingers with.

The foodie thing caught on, along with some of the other stuff....I love cooking through entire cook books. I cooked through MOST of Julia Childs orginal french cook book ever before Julie/Julia came out.

So over the course of eating at fine dining restaurants across the globe through my family travels, and recently now that I've grown up and moved out on my own, I've begun to understand some of the componets to basic flavor profiles, plating techniques, and rudimentary cooking skills of my own.

I'm just thankful that God knew better than to give me a piss-poor metabolism, otherwise I'd be 500 pounds. :)
 
#387
#387
Dry rubbed Short Ribs, Halibut Oscar, and Pork Tenderloin with Strawberry Reduction at RouXbarb last night -- all fantastic. Probably the best meal we've had there. We also learned that Bruce is opening a barbeque place in Rocky Hill in the old Hardee's building.
 
#388
#388
for as long as I've known bruce and his cooking he has done those fried chicken livers in a tomato jam. THAT is probably his signature thing that I can never get enough of. I'd love to see that on his "creole/bbq fusion restaurant"....but ya, I read an article about it opening, how it'll be all the classics of bbq and creole cooking while also having some different 'fusion' type creations.

I love me some orginal new orleans crawfish etoufee! (sp)
 
#391
#391
the old Bistro by the Tracks building? I saw rennovations recently...

*edit* The menu currently looks neat. Would be nice if it changed. I miss the restaurants that cook each day what is fresh in the gardens.

Prawn dish with a jalepeno glaze is a solid winner...Its something I've seen before (but not here in K-town which is nice)

Beet salad is god. And I hate beets, but done up like most restaurants do a beet salad its awesome!
 
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#392
#392
#393
#393
utkCREW said:
the old Bistro by the Tracks building? I saw rennovations recently...

*edit* The menu currently looks neat. Would be nice if it changed. I miss the restaurants that cook each day what is fresh in the gardens.

Prawn dish with a jalepeno glaze is a solid winner...Its something I've seen before (but not here in K-town which is nice)

Beet salad is god. And I hate beets, but done up like most restaurants do a beet salad its awesome!
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The menu changes every so often. I think once a month, but I'm not 100% sure.
 
#394
#394
Went to Bistro the other night for the first time since they moved. not as good as it was in the old place in my opinion
 
#395
#395
^mhmm :cray:

on a positive note, "Rouxbarbque" is opening hopefully on Wed. Creole, Cajun, BBQ.
 
#396
#396
utkCREW said:
^mhmm :cray:

on a positive note, "Rouxbarbque" is opening hopefully on Wed. Creole, Cajun, BBQ.
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I can't wait to try it!

My experience at the newer Bistro by the Tracks has been variable. I've had some fantastic dishes and a few that were just "so-so." I had one terrible server, but no real complaints otherwise. They were out of the scotch I ordered one time, and they upgraded me to a nice Macallan for no additional charge, which was nice.
 
#397
#397
at old bistro by the tracks...while we are revisiting the 'good ole days'. I always had 1 waitress, she was my waitress, and I loved her very much. Think her name was Darlene, red-hair, mid-40s. One of the best I've had anywhere in the country, such a nice lady, and very courteous. She left round when Aubrey's took it over, and round the same time Ruth's Chris came to town. Dont know if she still works at Ruth's Chris, but she left Bistro By the Tracks to work there.
 
#398
#398
We ate at Chez Liberty last night. The service was good -- a little slow, but to be expected from a new restaurant. Everyone was very helpful and welcoming, though. Our cheese plate (Red Dragon) was nice (and affordable), and the beet salad was tasty. My wife had the lamb chops -- very good, but the portion was small (3 bones, and that was for the "large" order!). I had the grouper and wish I had ordered something else. It wasn't bad, but a little bland for my taste. They have a nice wine list and some great scotches, all reasonably priced.

It was good enough, but doesn't trump RouXbarb, IMO. We will return and try some other entrees.
 
#399
#399
kiddiedoc said:
We ate at Chez Liberty last night. The service was good -- a little slow, but to be expected from a new restaurant. Everyone was very helpful and welcoming, though. Our cheese plate (Red Dragon) was nice (and affordable), and the beet salad was tasty. My wife had the lamb chops -- very good, but the portion was small (3 bones, and that was for the "large" order!). I had the grouper and wish I had ordered something else. It wasn't bad, but a little bland for my taste. They have a nice wine list and some great scotches, all reasonably priced.

It was good enough, but doesn't trump RouXbarb, IMO. We will return and try some other entrees.
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I'm glad to hear that you will be coming back. I'm sorry to hear that the grouper wasn't great, though. I haven't had it so I cannot agree or disagree with you on the matter. And as for the service, the owner actually just put out an ad to get some more experienced servers in there.

I have actually been meaning to try RouXbarb. I have heard nothing but good things about it.
 
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