Chattanooga Now Western décor enhances fine dining

Chattanooga Now Western décor enhances fine dining

September 4th, 2011 in Chattnow Dining

Bald Headed Bistro's Western-style décor creates a relaxing atmosphere for dinner and special events enhanced by the restaurant's quality menu.

"We're fine dining with upscale service," says catering and events manager Craig Duggard. "I think our staff adapts well to every situation."

Bald Headed Bistro general manager Josh Weekley offers a refined space for meals.

Bald Headed Bistro general manager Josh Weekley offers...

The restaurant prepares all of its recipes from scratch, including its famous steaks, which are cut from whole tenderloins and cooked on the rotisserie daily. The BHB filet mignon, New York strip, rib-eye, prime cowboy and French-cut prime bone-in filets are cooked to each guest's desired temperature. The new blackened red snapper entrée has joined the restaurant's other fresh catch recipes such as cedar-planked salmon, Southwestern grouper and shrimp as well as the roasted long-line- caught swordfish.

Happy hour at Bald Headed Bistro includes $2 martinis for ladies from 5 to 6 p.m. with a limit of three after which martinis are $3 from 6 to 6:30 p.m. For gentlemen martinis are $3 from 5 to 6:30 p.m. For everyone, a selection of house wines is available for $4 from 4:30 to 6:30 p.m. and guests can choose two for $5 well drinks. Every day, the bar features different bar foods from pizza to barbecue.

"A lot of people use us for special events like anniversaries and birthdays," says Duggard. "It's a very cozy and rustic atmosphere."

Blackened red snapper Vera Cruz.

Blackened red snapper Vera Cruz.

Owner Allan Jones based the design of the restaurant on his home away from home, Crescent H Ranch in Jackson Hole, Wyo. The lodge pole pine walls are shaped from trees downed and damaged during the Green Knolls forest fire in 2000, providing the restaurant with an authentic log cabin feel. The Western theme is accentuated by a variety of wildlife, representing creatures from land and sea such as cutthroat trout, elk, bison, moose, goats and a bear. Eocene period fossils that are believed to be 55 million years old line the top of the inside bar and are also inlaid in the floors and walls. The dining room features seating for large groups with tables that can hold up to 14 guests for intimate family dinners or productive work meetings. For larger groups, Duggard says reservations are suggested throughout the week and are necessary on the busiest nights, Fridays and Saturdays. The restaurant's four private dining rooms can seat as few as half a dozen and up to 60 people.

Elk Tracks ice cream pie.

Elk Tracks ice cream pie.

"I've just booked an event in September 2012. I can book as much ahead of time as you can think," says Duggard, who has already booked several private events for the upcoming holiday season.

Bald Headed Bistro can prepare catered meals during the day for in-house meetings as well as prepare boxed lunches for pickup.

LOCATION: 201 Keith Street, Southwest Cleveland.

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

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