July 05, 2004

By: Lorne Kendall
Website: http://www.1st-in-steaks.com

Chattanoogas New Upscale Hotel Features Exceptional Innovative Cuisine

Benchmark Hospitalitys The Chattanoogan, the new upscale hotel in downtown Chattanooga, serves some of the finest cuisine in the region. The hotel, which opened on April 2, has assembled an impressive culinary team, concept and menus for its three restaurants.

All food, including desserts, bread, sauces and stocks, are prepared in the hotels state-of-the-art kitchen using the freshest local ingredients available. Fresh herbs grown in the hotels own herb garden will be used in many dishes.

Hospitality-industry veteran Walter Staib, an international restaurant consultant with more than four decades of culinary experience, created the concepts for the three dining establishments at The Chattanoogan.

International hospitality management company Benchmark Hospitality, already known for its excellent cuisine, hired Staib, one of the industry’s most creative consultants, to take its superior food product to the next level.

We at Concepts by Staib, Ltd. are working to change the publics perception of fine dining in hotels, said Walter Staib. The Chattanoogans The Broad Street Grille, The Foundry and Strouds are different from hotel restaurants. They were created to be exciting and lively, and each was designed to sustain itself as a freestanding entity in Chattanooga.

Staib is responsible for the conceptualization and implementation of more than 350 restaurants, bistros, brasseries, nightclubs and cafés throughout the U.S., Canada, the Caribbean, India and Thailand. He is also the founder and owner of Philadelphia's historic City Tavern, which was honored as one of Esquire magazines Best New Restaurants.

The Broad Street Grille, a classic steak and chop house, offers classic, hearty fare with a wide selection of delectable steaks, chops, seafood and poultry cooked to perfection.

The Broad Street Grilles open exhibition kitchen provides guests with the opportunity to watch the impressive culinary staff in action and experience the sizzling sounds and smells of premium meats prepared over open flames. The restaurants cosmopolitan setting accommodates 195 diners, with patio tables lining both the city streets and landscaped courtyard.

The Broad Street Grille is open seven days a week for breakfast, lunch and dinner. Each Sunday, chefs in dress whites will serve tantalizing selections from carving, pasta and seafood stations at the lavish champagne brunch. An enticing array of entrées, sides, salads and breads are also featured, and dozens of delectable desserts complete the meal.

Lunch items at The Broad Street Grille include Classic Caesar Salad, Beef Tenderloin Tip Salad, Pork Medallions, Broad Street Rib Eye, Grilled Salmon Fillet and Shrimp Medley.

Dinner at The Broad Street Grille is a culinary delight. Meals may begin at the antipasto station, an extravagant selection of hot and cold fresh marinated vegetables, crisp salads, the finest seafood, and superior international cheeses and meats.

Also available is a selection of soups, including the Foundry Steak Soup and fresh soup of the day. Barbequed Basil Shrimp, Foundry Crab Cakes, Pot Stickers, Mussel Provencal and Smoked Salmon are featured as appetizers.

The specialty of the house, fresh steaks and chops, are prepared to order in the restaurants open kitchen. Prime Rib, Certified Black Angus Filet Mignon, N. Y. Strip, Porterhouse and Delmonico Rib Eye are served nightly. Veal Chops, Lamb Chops, Pork Chops, Salmon, Snapper, Tuna and several nightly specials are also featured.

Savory accompaniments include Smashed Potatoes, Green Beans with Smithfield Ham, Fingerling OBrien Potatoes, Baby Green Peas with Mushrooms, Sautéed Fresh Mushrooms, Grilled Vegetable Provencal and Creamed Spinach. Roasted Garlic Demi-Glace, Spicy Peppercorn Sauce, Caramelized Shallots Bordelaise and Café de Pairs Butter are offered to enhance the flavors of the menu items.

Dessert lovers are in for a treat with a daily smorgasbord of freshly baked delicacies. Fruit Strudel, Chocolate and Fruit Mousse, Trifle and an assortment of fresh southern cakes and pies are displayed on an impressive dessert station from which the wait staff will serve guests.

The Foundry, an upscale bistro and lounge with continuous dining, is located adjacent to The Broad Street Grille. During lunch and dinner, The Foundry features the same extensive menu as The Broad Street Grille.

In the afternoon and late at night, guests may order from an eclectic all-day-appetizer menu. The Foundry has a full bar with top-of-the-line liquors, a comprehensive martini selection and specialty drink menu. The hotels Le Verre du Vin allows staff to serve 24 fine wines and champagnes by the glass, with each glass as fresh as if the bottle was just opened. The Chattanoogans own private label wine is available by the glass and bottle.

Music lovers can enjoy live jazz on a regular basis at The Foundry. Sports buffs can participate in a game of pool or darts in the cigar-friendly lounge.

Strouds, The Chattanoogans sidewalk espresso café, will open for breakfast and lunch at the end of 2001. The café will feature delicious sandwiches, salads, pastries, espresso and a variety of unique coffees.

Throughout the year, The Chattanoogas culinary staff will host cooking classes, wine dinners and other special events in The Broad Street Grille and The Foundry. Benchmark Hospitalitys The Chattanoogan, the new upscale hotel in downtown Chattanooga, serves some of the finest cuisine in the region.

The hotel, which opened on April 2, has assembled an impressive culinary team, concept and menus for its three restaurants. All food, including desserts, bread, sauces and stocks, are prepared in the hotels state-of-the-art kitchen using the freshest local ingredients available. Fresh herbs grown in the hotels own herb garden will be used in many dishes.

Hospitality-industry veteran Walter Staib, an international restaurant consultant with more than four decades of culinary experience, created the concepts for the three dining establishments at The Chattanoogan. International hospitality management company Benchmark Hospitality, already known for its excellent cuisine, hired Staib, one of the industry’s most creative consultants, to take its superior food product to the next level.

We at Concepts by Staib, Ltd. are working to change the publics perception of fine dining in hotels, said Walter Staib. The Chattanoogans The Broad Street Grille, The Foundry and Strouds are different from hotel restaurants. They were created to be exciting and lively, and each was designed to sustain itself as a freestanding entity in Chattanooga.

Staib is responsible for the conceptualization and implementation of more than 350 restaurants, bistros, brasseries, nightclubs and cafés throughout the U.S., Canada, the Caribbean, India and Thailand.

He is also the founder and owner of Philadelphias historic City Tavern, which was honored as one of Esquire magazines Best New Restaurants.

The Broad Street Grille, a classic steak and chop house, offers classic, hearty fare with a wide selection of delectable steaks, chops, seafood and poultry cooked to perfection. The Broad Street Grille's open exhibition kitchen provides guests with the opportunity to watch the impressive culinary staff in action and experience the sizzling sounds and smells of premium meats prepared over open flames.

The restaurants cosmopolitan setting accommodates 195 diners, with patio tables lining both the city streets and landscaped courtyard.

The Broad Street Grille is open seven days a week for breakfast, lunch and dinner. Each Sunday, chefs in dress whites will serve tantalizing selections from carving, pasta and seafood stations at the lavish champagne brunch. An enticing array of entrées, sides, salads and breads are also featured, and dozens of delectable desserts complete the meal.

Lunch items at The Broad Street Grille include Classic Caesar Salad, Beef Tenderloin Tip Salad, Pork Medallions, Broad Street Rib Eye, Grilled Salmon Fillet and Shrimp Medley.

Dinner at The Broad Street Grille is a culinary delight. Meals may begin at the antipasto station, an extravagant selection of hot and cold fresh marinated vegetables, crisp salads, the finest seafood, and superior international cheeses and meats.

Also available is a selection of soups, including the Foundry Steak Soup and fresh soup of the day. Barbequed Basil Shrimp, Foundry Crab Cakes, Pot Stickers, Mussel Provencal and Smoked Salmon are featured as appetizers.

The specialty of the house, fresh steaks and chops, are prepared to order in the restaurants open kitchen. Prime Rib, Certified Black Angus Filet Mignon, N. Y. Strip, Porterhouse and Delmonico Rib Eye are served nightly. Veal Chops, Lamb Chops, Pork Chops, Salmon, Snapper, Tuna and several nightly specials are also featured.

Author Notes:

Lorne Kendall contributes and publishes news editorial to http://www.1st-in-steaks.com.  Great tips on buying top quality meats, steaks and seafood from the finest ranchers and butchers.