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Winther Communications

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(843) 881-4824

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BROAD STREET GRILLE INTRODUCES NEW CHEF, NEW MENU AND NEW EXPERIENCES

04/17/2012



  

CHATTANOOGA, Tenn. (April 12, 2012) -- Broad Street Grille (BSG), located in The Chattanoogan, Chattanooga’s only AAA Four Diamond-rated full-service hotel, announces significant changes at the restaurant, including a new chef, new Spring Menu, two new promotions that will change weekend dining in Chattanooga and beautiful décor enhancements.  

            “We are very excited about the positive improvements at Broad Street Grille,” said Rick Shell, director of food and beverage.  “Chef Andrew Millsap is an extremely talented chef who is passionate about his work and we are delighted that he will be serving as the chef of BSG. We are also looking forward to welcoming locals to the restaurant to try our new weekend offerings, Steak Nights on Friday nights and Date Nights on Saturday nights.”  

            Chef Drew

            Chef Drew is committed to working closely with local farmers and purveyors, such as Signal Mountain Farm, Eagles Rest Ranch, Link 41 Artisanal Sausage and Niedlov’s Breadworks, in order to provide diners with the freshest produce and products available. All of the dishes at Broad Street Grille are made from scratch and most highlight local products. 

Chef Drew, who has lived in Chattanooga for the past 15 years, has spent the past five years receiving incredible on-the-job training at Broad Street Grille. He has served as a banquet chef and sous chef at the award-winning restaurant. Before joining BSG, Chef Drew worked at St. John’s and Mellow Mushroom restaurants in Chattanooga. Chef Drew specializes in Regional Southern Cuisine and showcases prime meats, sustainable seafood, house made pastas, signature side dishes and rich sauces to offer a delectable contrast of flavors and textures.

 

Weekends at BSG

            The culinary team at BSG is pleased to announce two new weekend promotions for diners. On Friday nights, diners will enjoy some of the most incredible meats in the region at the restaurant’s new Steak Night. Featuring high-quality upscale meats from Atlanta-based Buckhead Beef, the supplemental menu will offer weekly specials of prime meats in appetizers and entrées.  Although the menu will change weekly, guests may begin dinner with such delicious dishes as Buffalo Carpaccio with Arugula Salad and Bourbon-Smoked Onion Aioli and Steak House Wedge Salad with Baby Iceberg, Tomato Jam, House Cured Crispy Pancetta and Blue Cheese Dressing. Entrée options may include BSG Mixed Grille with Double Lamb Chops, Petite Filet Mignon and Duck Breast; Dry Aged Bone in New York Strip with Parmesan Creamed Spinach and Roasted Garlic Whipped Potatoes; and French Veal Chop with Roasted Mushroom Fondue, Four Cheese-Onion Gratin Yukon Gold Potatoes and Grilled Asparagus. Appetizers will range from $7 to $12 and entrée selections will start at $24.

            Beginning April 21, the new hot spot in town for Saturday Night Dates is BSG. Diners will enjoy an amazing and affordable romantic dinner for two with appetizers, entrées, a bottle of wine and dessert for only $65 a couple. The menu will change weekly based on providing guests with the freshest products available in the market. Menu options may include mouthwatering appetizers such as Tempura Shrimp Cocktail with Sambal Aioli and Thai Curried Cabbage Slaw; Roasted Local Vegetable Crispy Polenta Cake with Wilted Arugula and Basil-Toasted Garlic Oil; and Blue Crab Cake accompanied by Wilted Spinach-Pancetta SaladEntrée selections may include Asian Salmon Filet accompanied by Gingered Cabbage-Red Pepper Salad, Sweet Chili-Soy Dressing and Steamed Rice; Grilled BSG Filet Mignon with Caramelized Garlic Potatoes and Buttermilk Fried Onions; Organic Chicken Breast with Andouille Mac n’ Cheese, Braised Green Beans and Grain Mustard Sauce; and Farm Table Pasta, a vegetarian selection of local produce with home-made pasta. The meal will conclude with a large assortment of incredible desserts from the Dessert Sample Shot Tree. After dinner, couples may relax to soothing jazz at The Foundry lounge, located next to Broad Street Grille, or enjoy a beverage at the outdoor firepit.  

            For more information on Broad Street Grille’s new weekend promotions, visit www.chattanoogandatenights.com.

New Spring Menu

Chef Drew and his team are also introducing the new Spring Menu at Broad Street Grille. Many nightly additions will be offered, based on what is available from the 14 local purveyors that BSG works with on a regular basis, including Crabtree Farms, Eagles Rest Ranch, Cloud Crest Farms, Fall Creek Farms, Chattanooga Brewing Company, Big River Brewery, Circle S Farm, Riverview Farm Mills, Lee & Gordon Greens and Sequatchie Cove Farm & Creamery. BSG signature items will always be available and a Gluten Free Menu is also offered.

Starters include Eagles Rest Bison Meatloaf with House-Made Ketchup and Creamed Corn Gravy; Blue Crab “Puppies”, Crisp Crab Hush Puppies with Tasso Remoulade, Grilled Lemon Aioli and Micros Greens; Caesar Salad with Garlic-Anchovy Dressing, Niedlov’s Caesar Croutons and Shaved Parmesan Cheese; and BSG Shrimp & Grits. Entrée selections include Bourbon-Honey Glazed Salmon Filet accompanied by a Wilted Spinach Salad with House Cured Bacon and Crispy Fennel; Grilled BSG Filet Mignon with Caramelized Garlic Potatoes, BSG Steak Sauce and Buttermilk Fried Onions; Organic Chicken Breast with Grilled Polenta Cake, Roasted Local Shiitakes and Spring Squash Sauté; and Pan Roasted Black Grouper Filet accompanied by Grilled Spring Asparagus, Melted Leeks and Grilled Lemon Oil.   Appetizers range from $6-$12 and entrées will range from $17-$28.

Chef Drew’s Nightly Tasting Menu of his favorite selections with wine pairings will start at $29 per person. BSG’s Chef’s Table, the only Chef’s Table in the Chattanooga area, will continue to be offered. The unique interactive dining experience for up to eight guests gives diners the opportunity to let the chefs create a Southern hospitality menu tasting using many local ingredients. The Chef’s Table is located at the open exhibition kitchen, and is available nightly.

BSG Renovations

The beautiful décor of Broad Street Grille has been enhanced with new interior wall coverings and interior painting that gives the restaurant a softer and more intimate feel. BSG’s kitchen has also been ungraded with a new demo cook line where guests can enjoy watching the talented culinary team in action preparing incredible dishes. For diners’ convenience, there is a new valet parking entrance located directly on Broad Street where complimentary valet parking is provided on weekends. 

 

Broad Street Grille (BSG) is one of the region’s premier restaurants, and features upscale, casual Southern Regional Cuisine enhanced by global flavors. The restaurant serves relaxed nightly dinners, sumptuous Sunday Brunches, affordable lunch buffets, and delicious breakfast buffets. The restaurant is known for mouthwatering dishes, seasonal ingredients and warm hospitality. For more information or reservations call (423) 424-3700 or visit the restaurant’s Website at www.broadstreetgrille.com.

The Chattanoogan, a 210,000 square-foot five-story upscale hotel with 199 guest rooms and suites, has three restaurants, a spa with four treatment rooms, steam room, sauna, fitness center, indoor pool, whirlpool and patio overlooking the hotel’s courtyard. 

For more information or reservations, call (423) 756-3400, toll free (877) 756-1684, or visit The Chattanoogan’s Website at www.chattanooganhotel.com.

 

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Contacts

Angela Southard Winther
Winther Communications Inc.
Awinther@winthercommunications.com
(843) 881-4824
(803) 753-0188