3 minute read
Showstopping Entrées
When it comes to fine dining, every dish is designed to impress, but some entrées bring out all the stops. Here, chefs from six local restaurants showcase the pièce de résistance of their menus. Whether it’s in preparation or plating, these elevated dishes bring their best to the table.
Photography by David and Drew Photography
Ruth’s Chris Steak House Tomahawk Ribeye
USDA Prime, bone-in, 40-ounce specialty cut, well-marbled for peak flavor
A must-try for steak enthusiasts, the Tomahawk Ribeye is among the most flavorful cuts you can find and boasts an impressive bone that makes this hearty chop a feast for the eyes (as well as your stomach)!
- CHEF JAMES HESTER
Easy Bistro's Gramigna
Main Street Meats andouille sausage ragu, turnip greens, Tomme de Lafayette
This dish is considered showstopping because of its simplicity, authenticity, and color palette. Gramigna is a curlicue and hollow-shaped pasta that we make with two different doughs, one containing vibrant green parsley. This technique is called ‘Paglia e Fieno,’ as the pasta resembles ‘straw and hay.’ The preparation of the dish is inspired by a classic pasta from Puglia called orecchiette con salsiccia e cime di rapa. Instead of orecchiette, we use the gramigna shape and make a ragu of andouille sausage, both techniques from a northern province of Italy called Modena.
- CHEF JOE MILENKOVIC
Zaya 1943 Korean Steakhouse's 55-60 Dry-Aged NY Strip
Expertly sliced and delicately served atop a bed of fresh greens, accompanied by white rice and assorted banchan
This dish embodies a harmonious fusion of Korean tradition and American innovation, intertwining Korean flavors with our in-house dry-aged steak, tenderized to perfection through a sous vide method. Pair it with a refreshing bottle of soju, which perfectly complements the rich flavors of the dish.
- CHEF SHAWN LEE
Number Ten Chattanooga's 40-Ounce Bone-In Ribeye
Served with signature sauces, Chimichurri, Horseradish Cream, Bordeaux, and Peppercorn, mashed potatoes, Brussels sprouts with Parmesan and balsamic reduction
Our Tomahawk steak is freshly cut daily off the loins. It pairs beautifully with all our sides, especially the Brussels sprouts. I mean … just look at it.
- CHEF SETH CHAREST
Calliope's Spring Chicken
Hot salsa, cucumber yogurt, kabsa
The Spring Chicken is a newcomer to Calliope’s menu of modern Levantine dishes. The dish features a whole young chicken, marinated in a mix of tomatoes, harissa, herbs, and aromatics. Roasted until crispy, it is served with a warm, zesty salsa similar to its marinade, as well as rice and cucumber yogurt with a hint of fennel. This dish is a twist on a traditional kabsa, a chicken and rice dish that is prominent in the cuisine of the Arabian Peninsula.
- CHEF KHALED ALBANNA
St. John's Restaurant's Pickett's Ranch Trout
Green romesco, green tomato panzanella salad, sherry vinaigrette, chili oil
For me, a showstopping entrée is comprised of fresh local ingredients that are true to our region. This dish is fully locally-sourced, from the Pickett's Ranch trout to the green romesco on the base of the plate from Big Sycamore Farms. This is our way of putting essential spring ingredients into one cohesive dish.
- CHEF PATRICK SAWYER
