Sweets for Your Sweet

Sweets for Your Sweet

February 5th, 2012 in Chattnow Dining

Broad Street Grille is preparing for a romantic Valentine's Day weekend followed by a new menu that will be released in early spring featuring local ingredients.

Sous chef Andrew Millsap

"There are various Valentine's spa and room packages also available through The Chattanoogan," says executive chef Matt Pinner, of the AAA Four Diamond hotel that houses the restaurant.

Broad Street Grille's Dinnerfor- Two specialty menu is $80 per couple and includes champagne with dessert, and truffles. Reservations are available for Feb. 10, 11 and 14.

Guests will be able to choose from entrée selections of slow-roasted beef tenderloin with bacon-horseradish braised Brussels sprouts leaves, grilled chicken breast with a creamy asparagus polenta, or chorizo-crusted Gulf grouper with julienne mustard green-crab salad. For dessert, a decadently delicious orange-scented chocolate waterfall with a variety of romantic tidbits to dip, such as strawberries, pineapple and angel food cake, will be served.

Valentine's Day is not the only chance for guests to enjoy special events at Broad Street Grille. The popular downtown restaurant features a Low-Country Boil the last Friday of every month starting at 5 p.m., with everything from crab legs to crawfish available until close. The buffet-style boil is available for $19.95 per guest.

"The sides are available buffet style and the main boil dishes are brought to each table family style," Pinner says.

Broad Street Grille features a Low-Country Boil the last Friday of every month starting at 5 p.m., with everything from crab legs to crawfi sh available until close.

Side dishes like potato, broccoli and marinated mushroom salads are served on a buffet along with cornbread, fried okra and a full dessert bar. Main dishes include all-you-can-eat crab legs, shrimp, crawfish, potatoes, Link 41 Andouille sausage, corn and Vidalia onions tossed in a Cajun seasoning and ready to be peeled and eaten.

Pinner says the restaurant also hosts an Italian Night the third Wednesday of each month where pastas are served at the table family style.

In early spring, Broad Street Grille's dinner menu will undergo a concept change, refocusing primarily on local ingredients.

"We are changing our dinner menu concept to a blackboard, so mainly all the recipes will be catered to 'farm to table,'" Pinner says. "The whole thing will be focused on farmers markets and going shopping daily. I think everything we're doing with the farmers, dairy and herdsmen just makes a closer community feeling."

Vanilla bean cheesecake

The new menu will provide a Southern comfort aspect to dinner, with traditional vegetables and local meats prepared in unique ways. Pinner says the new dinner menu will constantly change as fresh ingredients become available in the local markets.

The popular Champagne Sunday Brunch featuring breakfast and lunch recipes is still available for $21.95 from 11:30 a.m. to 2 p.m. The brunch includes carving stations and waffle stations, salad and dessert, and a bloody mary bar.