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DIAMOND BILLIARD CLUB
LOCATION: 3600 Hixson PikeOPEN: Monday-Sunday from 11- 3 a.m. (Kitchen open until 2 a.m.)CALL: 423-877-5882
At Diamond Billiard Club, the clack of pool balls helped ring in 2017. But pool games and cold beer aside, what better way to kick off the new year than with a new menu?
This month, General Manager Jesse Howard is planning to revamp and redesign the current menu, featuring what Jesse describes as "chef-driven sports-bar fare."
"We're ready to make it a little fancier, still," Jesse told me, during my recent visit to the Hixson bar and restaurant.
First, he plans to highlight some different dishes, such as the the "Popeye" burger, made with caramelized onions, sautéed spinach, Swiss cheese, basil garlic aioli and a touch of olive oil - of course. Second, he plans to incorporate more suggested pairings. For example, "a grilled chicken sandwich with a saison would be delicious," Jesse said.
The new menu, said Jesse, will also officially list the restaurant's blackberry-bourbon-Sriracha sauce. The lip-smacking sweet heat of that sauce helped Diamond's wings win during last year's Tennessee Whiskey Festival Whiskey N Wings cook-off. And now, it will be offered every day alongside Diamond's lengthy list of other favorite flavors: garlic, Parm mojo, barbecue, Sriracha garlic, teriyaki, hot ranch, jerk, el famo del gato, mild, n'sane, chong, hot barbecue and jalapeno cheddar.
Suffice it to say, Diamond Billiard Club does wings like it does games: in excess. The enormous space boasts seven Diamond bar tables, two Diamond 9-foot tables and 10 regulation dart boards. Throughout the room, there is a number of flat-screen TVs - ideal for just about any sports viewing, including the biggest game of all.
On Superbowl Sunday, Diamond will offer a 75-cent wing special, available for dine-in only. It will also offer deals on bulk orders of wings to-go, starting with orders of 50 of more. In the meantime, one might need to come sample the selection to help with party-planning.
And if you'd like a beer recommendation to pair with an order of those blackberry-bourbon-Sriracha wings? Just ask Jesse.