Recently, Bald Headed Bistro marked its 10-year anniversary with a special dinner event – so special, it was recognized by Gov. Bill Haslam. Shortly thereafter, the Cleveland, Tenn., restaurant received a “Best of the Best Dining Experience” award. No doubt about it, the upscale steakhouse is established.
But make no mistake – this does not mean the bistro is finished looking for ways to improve. For instance, BHB’s impressive wine menu is already award-winning.
Now, the staff is adding new emphasis on craft beers and artisanal liquors. Each week, bar manager Drew Echols will concoct a new handcrafted cocktail using small-batch liquors like Willett rye from Kentucky, Clyde May’s whiskey from Alabama or Tincup whiskey from Colorado, to name a few. One week might showcase a New York whiskey sour while the next it might be a spiced rum Old Fashioned.
“I do my research. I look at what’s trending in other cities. The drinks are usually a little on the heavier side, so they go well as a before-meal drink,” said Drew. “We’re moving away from bottled ingredients, and making our own syrups and mixers. We’re looking into making tonics and ginger beer.”
Many of the fresh herbs and fruits used come straight from the Chattanooga Market – apricots, dates, figs, or honey, for example. And while Drew is running errands at the market, he can pick up new seasonal ingredients for chef Eric Fulkerson’s seasonal menu. New fall/ winter recipes will include more root vegetables, butternut squash, Brussels sprouts, turnip greens and more.
The freshly harvested fall flavors appear in dishes like BHB’s pumpkin seed and cilantro pesto salmon. Or, the braised pork shank topped with a fall-fruit relish.
Likewise, the bistro’s new found love for libations also appears on its sweet dessert menu in options like fried pumpkin pie served with bourbon and burnt sugar ice cream. Another new seasonal dessert is the decadent-sounding white chocolate pecan pie.
Or, you can drink your dessert. There is a number of coffee-based adult bevvies including the Caramel Delight, Nutty Irishman and the Choco-tini. Whether you’re drinking, eating or just generally savoring, the crew at the bistro is always available to answer questions or recommend pairings.
“We have great salesmanship,” said Executive Vice President and General Manager Josh Weekley. “Our staff can certainly sell you the right dish with the right drink.”