Chattanooga Billiard Club Banquet and Conference Center is now featuring new menu items, including a fresh rib-eye, creative egg rolls and a house-smoked pulled pork sandwich.
"We are no longer doing the prime rib, but now we are offering 12-ounce ribeyes on Fridays and Saturdays," says chef Jamie Smith. "We're cutting the rib-eyes in-house. Rib-eyes are one of the more popular cuts; they have a good deal of marbling and most people that eat ribeyes like that."
The restaurant's rib-eyes are prepared with a secret seasoning, grilled to order, served with a twice-baked potato and salad for $14.95 and are available all day on Fridays and Saturdays. CBC's menu, which was recently changed to a less formal format, also includes new items like the handrolled Monte Cristo egg roll prepared with ham, turkey and Swiss cheese on the inside, sprinkled with powdered sugar and topped by a raspberry sauce. An additional egg roll is the homemade Philly steak egg roll with sirloin, peppers and onions.
With the most recent changes, the fried mushrooms and tuna salad have left the menu, but in their place CBC has introduced fried pickle chips that are battered and fried as well as a new smoked pork sandwich. Smith prepares the pork on the restaurant's smoker, hand-pulls it and prepares the sandwich with barbecue and coleslaw on the side. "Our food is prepared fresh daily," Smith says. "Basically, everything has a very short shelf life with very little waste or holdover."
CBC continues to offer a condensed cafeteria-style lunch with two meats and three or four vegetables to choose from every Monday through Friday from 11 a.m. to 2 p.m. Guests can enjoy a plate of food, a drink and free billiards until 5 p.m. for $7.25, which includes tax. Smith says a lot of office workers enjoy coming for a quick game of billiards during lunch or longer games during league nights.
Though the menu has changed, favorites such as 14- inch pizzas and hand-patted burgers are still available.
Each of the 14-inch pies can be prepared with a traditional crust or on flatbread. The sauce is made in-house and covered with a variety of freshly cut toppings. The Mix is a popular combination of toppings with sausage, pepperoni, peppers, onion and mushrooms. Also popular is the barbecue chicken with diced grilled chicken in barbecue sauce with freshly sliced onion. Guests can create their own pizza combination and share slices between rounds of billiards or darts.
CBC's house-ground chuck burgers are also popular. Each burger is a halfpound patty chargrilled to the customer's preferred temperature. The Texan is prepared with barbecue sauce, bacon, cheddar cheese, lettuce and tomato and served with two onion rings on top.
Smith says he has a good team in the kitchen and is working closely with the new sous chef, Jacob Smith, to continue creating new, delicious recipes.
"Jake is a very ambitious young chef," Smith says. "He's got a lot of catering and cooking experience all together. He has already been a good influence on the food; I am very pleased with the way things are going right now."
ADDRESS: 110 Jordan Drive.
PHONE: 499-3883.
HOURS: CBC East's hours are Monday through Saturday from 11 a.m. to 3 a.m. and Sunday from 1 p.m. to 3 a.m. Burns Tobacconist is open Monday through Saturday from 10 a.m. to 9 p.m. and Sunday from 1-6 p.m.
NICE TO KNOW: CBC attracts cigar connoisseurs with the large selection at Burns Tobacconist.