865.212.0024.
If anyone is having as hard a time as I did tracking down info about the new Bruce Bogartz restaurant, Rouxbarb, I am trying to make this post about rouxbarb restaurant knoxville (not rhubarb restaurant knoxville) google friendly for your convenience. I am surprised Metropulse or the Sentinel hasn't reviewed it yet, at least not that I could find.
It's next to Union Jack's on Northshore, and I stopped by in person on my drive to dinner with girlfriends last night. Again, their number is 212.0024.
I was only inside for about 2 minutes, but the atmosphere looks cozy. I glanced at the menu, which is small and looks really good. The plan was to maybe go there tonight, but we're going to skip it for now because the menu doesn't seem to accommodate my bootcamp diet. Which isnt to say it doesnt look really good. Because it does. Trout, pork tenderloin and a filet were the items that caught my hurried eye. You know, 20-25 dollar range.
I usually like to give a new restaurant about 2 months to settle into itself before trying it, so I would love for someone to check it out and tell me that the wait isnt necessary. Oh, and it's BYOB.
xo
Friday, February 15
rouXbarb restaurant knoxville
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14 comments:
The reason the Grub Scout hasn't reviewed it for the News Sentinel is that he's too busy shilling for TGI Fridays. No shit, about three or four weeks ago, like I needed somebody to remind me that it's exactly like the 987 other Friday's in the country.
And we wonder why Papa John's gets the vote for "best pizza in knoxville." Or was it that friendly local joint called Pizza Hut?
i'm a little ignorant here- what else has bruce bogartz done? from the tone of your review, he must have a good reputation. is rouxbarb in that little free standing building the mexican place used to be?
Bruce has been around the Knoxville area for quite a while. There may be more than I know of, but he has been at 'Southbound at the L&N', 'Harry's', 'Bogartz/Ciao', 'Oodles', and even did a brief stint at 'Harold's Deli' on Gay Street before it closed. He left for Hilton Head a year or two ago, but is now back in Knoxville (I guess he just can't stay away).
I've been to RouXbarb twice since they opened. I was there by myself on opening night, and again with my wife on the following Saturday. In fact, we are going again tonight.
Please be aware that they are currently BYOB, but the $5 corkage fee is one of the lowests I've seen.
I agree with you that most restaurants get reviewed too soon after they open. 2 months sounds like a good time to wait, normally. Bruce has enough experience to hit the ground running, however, so go ahead and try it. We had a great meal there last week.
By the way, thanks for the cross reference - hopefully you will save others from the time I spent trying to track down the number!
Bogartz always has great food. His problems tend to lie more on the financial side of the business.
Rouxbarb is a great place, tasty and cozy! I have been there several times and the food and service have been exceptional! The number is 212-0024, on weekends reservations are recommended. He is open Tuesday through Saturday from 5-10.
It is refreshing to have such an interesting menu in K-town. Bruce Bogartz is also willing to accomodate special diets. There is always a vegetarian special and vegetarian soup choice. Bruce realizes that eating vegetarian does not mean a salad or a boring pasta dish. I had the root vegetable lasagna one night and the winter vegetable piatta over a parmesan grits cake another night. I am thrilled as a vegetarian to have these types of options at a restaurant!! He has lots of meat options for you carnivores as well, and be sure to save room for the delectible desserts!! I like that it is byob, you can bring what you want and not have to pay a fortune for drinks. The food is very reasonably priced, especially considering the quality and portion size. Salads and small plates are around $7 and entrees range from $14 to $26. Bruce Bogartz is a real artist and I encourage you to check out Rouxbarb!!
I went last Saturday night & it was awesome. The Roasted Pineapple salad was incredible. I would definitely go again.
Just wanted to let everyone know that Knoxville Films will be shooting it's first episode of "Behind the Line" at RouXbarb this Saturday.
The show will feature Chef Bruce Bogartz as he prepares his favorite dish--behind the line.
"Behind the Line" will premiere on the Knoxville Film/Metro Pulse video gallery in May.
I'm getting hungry just thinking about it.
There will soon be a web site about Rouxbarb launched, probably within the week. It's up now. Looks like they are refining it.
web site is under construction at
http://www.rouxbarbfood.com
menu can be downloaded from there.
Begin with fresh ingredients as the notes; flames, smoke and the cacophony of utensils as the parchment upon which the notes are laid; staff reminiscent of the old sophistication of the Haight district with a European taint as the instruments; and, Mr. Bogartz wielding the baton creating a symphony just THIS SHORT of something more exquisite than any mere mortal can bear...there you have it... RouXbarb.
It is, if you open yourself up to it, a total "head-to-toe" experience.
The audible ambiance of the intimate, close but comfortable seating has a life of it's own; feeding on the lively conversation between friends, occasional "kitchen" sounds, the almost subliminal tunes and then out of nowhere the tinkle of laughter breaks out and brings an involuntary smile to your face just as you put a bite of the most delectable amalgamation into your mouth!
One or more or the unobtrusive yet imminently attentive staff most likely will be looking right at you at that EXACT moment and inquire with a quizzical glance or a more straight-forward thumbs-up question mark as to whether you have precisely what you wished for...
And the answer from this humble devotee is always and most resoundingly YOU BETCHA! YUM!
All you have to do is show up (well, calling ahead is always best) and without much ado the most glorious rhapsodies of flavors and textures and aromas have those taste-buds you which you heretofore figured had two left-feet dancing with each other in most intricate and uniquely balanced steps.
I have got to say that it is my extreme pleasure to plant myself and await what will undoubtedly be my next favorite thing, just EXACTLY what I was wishing for but could not for the life of me name or even dream...HOW DOES HE DO THAT!?
Bruce is a true artist; the food is imaginative, rich in flavor, unexpected, and delicious. He's hit his stride. Go!
RouXbarb now open for lunch!
Lunch menu link is on the front page at rouxbarbfood.com
I enjoyed my pulled chicken bar b que lunch with coleslaw and herbed potato salad. My lunch companion had the brisket.Complimentary homemade potato chips helped to pass the time between order and arrival. Not that it was a long wait. The hot entry was hot and quite tasty. The cold mitems were cold and not lukewarm as some places seem to serve. Bruce came out of the kitchen and greeted his noon time customers. Wait staff was very attentive.
Meal was great and was reasonably priced.
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