Bald Headed Bistro catches on with great seafood

Bald Headed Bistro catches on with great seafood

July 25th, 2010 in Chattnow Dining

Bald Headed Bistro general manager Josh Weekley, left, and sous chef Mike Pettengill serve a selection of freshly caught seafood and fish entrees.

Bald Headed Bistro creates catch of the day entrees using fresh fish and seafood shipped daily to the Western-style fine dining restaurant.

"People think of us as a steakhouse regularly, but I don't know if they know we offer fresh seafood," says Adam Lewis, sales and marketing manager of Bald Headed Bistro, located in the Village Green Town Center in Cleveland, Tenn. "We just started offering the fresh catch of the day."

The fresh catch typically changes every day, featuring exotic seafood such as blue marlin, as well as freshwater delicacies like rainbow trout.

"We get whatever is fresh, 8 to 10 pounds," says Lewis, who might get a call from a vendor in Hawaii with a deal on marlin that is immediately packed on ice and shipped to Bald Headed Bistro. "Once we sell it, we go to something else."

Southwest grouper and shrimp.

Besides the fresh catch, the menu offers a variety of popular fish and seafood entrees. The Southwestern grouper and shrimp is a favorite dish for regular customers and is always on the menu. The seasoned and sautéed grouper and shrimp are topped with a sun-dried tomato sauce, balsamic reduction and buttermilk bleu cheese and served with spinach and artichoke ragout with mushrooms.

Another popular seafood dish is the roasted Hawaiian butterfish with herb-roasted butter topped with preserved lemon and roasted sweet pepper relish and served on spinach and mushroom risotto with black truffle butter sauce.

The new Bistro Menu offers a variety of tastes, serving many of the restaurant's popular entrees in smaller portions. The Bistro Menu is available all the time both inside the restaurant and outside on the covered patio.

Bald Headed Bistro created the Four-Course Special, available Monday through Thursday for $30, so guests have the opportunity to enjoy an appetizer, salad, entree and dessert.

USDA prime rib-eye.

"It's a fantastic value because many of our entrees equal up to $30," Lewis says. "It's always a good mix of different items. Some might be on the menu and some might not be."

While ordering a serving of fresh fish or prime beef, guests should remember to leave a little room for dessert. The dessert menu includes selections like elk tracks ice cream pie with Heath Bar pieces, almonds and ice cream in a cookie crust with chocolate and caramel toppings.

The strawberry shortcake is also a popular treat. Homemade blueberry shortcake is topped with fresh strawberries, vanilla ice cream and whipped cream. To get a taste of several different desserts, there is the Bistro dessert sampler that offers a bite of the Bald Headed Bistro crème-brulee, pecan brownie with Jack Daniel's sauce and Yellowstone peanut butter pie.

LOCATION: 201 Keith Street, Southwest Cleveland.

PHONE: 472-6000. For catering or special events, call Adam Lewis at 473-4323.

HOURS: Monday through Saturday the bar opens at 4:30 p.m. The dining room is open from 5 to 9 p.m. on Mondays and until 10 p.m. Tuesdays through Saturdays.

NICE TO KNOW: There is live music on the covered patio Wednesdays at 6 p.m. and Fridays at 7 p.m.