Ryan Randolph
Broad Street Grille at The Chattanoogan Hotel | Chattanooga, TN | October 2013
At the delightful Chattanoogan Hotel, you will find the equally delightful Broad Street Grille. At the helm of it all is Chef Ryan Randolph and with his quiet determination, he’s cooking impressive food. Randolph’s priority is to showcase local ingredients and with the farm-to-table menu here, he’s doing a fine of job it. He works with local farmers and fishermen to source the best of the region’s produce, and all of it ultimately ends up in a tasty bite on your plate. Even his ricotta is made in-house. If you’re lucky enough to be here on a Sunday, don’t forget to stop by for one of Tennessee Valley's favorite Champagne Sunday Brunches.
FEATURED DISHES
Mâché, Baby Beets, House-made Ricotta, Blood Orange, and Cured Duck Leg
Blood Orange Fumet, Sea Scallops, Bull’s Blood, and Micro Basil
Seared Georgia Quail, Sorghum Glaze, Baby Beet Greens, Beurre Fondu, Roasted Beets, and Turnips
Cranberries, Roasted Butternut Squash, Greens, Pan Seared Trout, Brown Butter, Thyme, and Lemon
Sprout Farms Pork Chop, Baby Carrot Purée, Pan Seared Brussels Sprouts, Smoked Onion-Dried Cherry Compote
PHOTOS: CAROLINE HATCHETT
