One of Diamond's hearty brunch plates with a bloody mary. (Photo by Mark Gilliland)
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The Full Monty with a mimosa at Diamond Billiard Club. (Photo by Mark Gilliland)

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Address: 3600 Hixson Pike

Hours: Monday through Sunday from 11- 3 a.m.; kitchen open until 2 a.m.

Phone: 423-877-5882

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With 50 different beers in store, it can be difficult to keep up with Diamond’s brew news. To stay up to date on what’s on-tap and what’s up next, be sure to follow Diamond on Untappd, a free app that lets you see what’s the bar is currently pouring.

Monte Cristo sandwich, where have you been all my life?

This week, during my interview with Diamond Billiard Club General Manager Jesse Howard, I learned about this cultural phenomenon of an eat — which is a fried ham and cheese sammy.

But move over, Monte Cristo: Diamond is now serving its own take on the classic, dubbed “The Full Monty.”

“You know how we do it around here,” Jesse said, in regards to the dish’s tongue-in-cheek title.

Diamond’s sandwich is made with turkey, ham, Swiss and American cheeses — all wrapped in a flour tortilla, deep fried, and topped with raspberry puree and powdered sugar. The decadent dish is now featured on Diamond’s weekend brunch menu, every Saturday and Sunday from 11 a.m. to 3 p.m.

And Diamond’s brunch is no stranger to indulgence. Another big item is one that Jesse unofficially calls “the hangover breakfast plate,” which comes with two eggs, hash brown casserole, grits, fried potatoes, and a biscuit and gravy. Weekend brunch also features $12 bottomless mimosas.

“Brunch is a big hit with football kicking off,” Jesse said, adding that Diamond offers the full NFL ticket — as well as 75-cent wings, and $12 buckets of Bud Light or Michelob Ultra, during games on both Saturday and Sunday.

Chattanooga can expect that same level of ingenuity and festivity, served at Diamond every weekend, during this year’s Scenic City Wing Cook-off at the Chattanooga Market, where Diamond will contend against some of the best wing cooks in town. The event is scheduled for Sept. 24.

“I have a new sauce I’m just dying to release to the public,” Jesse said.

And in my experience, Diamond’s introductions do not disappoint.