Food

local_dining

Side Orders: Salads area excellent spring treat

The following is an except from an article from the Times Free Press. Here's another idea from Chef Eric Fulkerson at Cleveland's Bald Headed Bistro. "It's a beautiful salad that's a very good way to have a small but filling meal," he says. Burrata Salad 2 ounces fresh English peas 4 ounces cherry tomatoes 1 teaspoon extra-virgin olive oil 4 basil leaves, chopped in chiffonade fashion 1 pinch sea salt 4 ounces burrata or fresh mozzarella cheese Basil oil 1/4 cup basil leaves 1 cup olive oil Make basil oil by removing stems from 1/4 cup basil leaves and blanching...

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local_dining restaurant

SUPPER CLUB AT BALD HEADED BISTRO

Bald Headed Bistro has one of the best supper clubs around, in my opinion. You’d never guess that a restaurant located in a strip mall would provide some of the best food in Tennessee. You should never judge a book by its cover. John and I have had the pleasure of attending supper club on many occasions and I can’t believe I’ve never talked about it here. Supper club usually happens on the last Wednesday of every month and it almost always sells out. When supper club day rolls around, I’m usually bursting with excitement. It’s a four course meal...

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local_dining

Bald Headed Bistro chef competes in Southern Wing Showdown

 Chef Eric Fulkerson grew up in Knoxville in a family who loved to cook. "I grew up around the dinner table," he says.His first teenage job was as a morning prep cook at his local Red Lobster. But Fulkerson, now executive chef at Cleveland's Bald Headed Bistro, took his love of food and cooking to a new level when he entered Johnson & Wales culinary school in Charleston, S.C. Now, at age 45, his resume is a culinary road map of places around the South where he's made his mark, most recently at the famed James Beard House in New...

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local_dining

New Menu Items

The Bald Headed Bistro has just added several new menu items to it's Fall & Winter menu. So make sure to join us to try all of these new flavor sensations. Pull-Apart Bread made with sourdough boule pulled fresh from our wood-fired oven and topped with roasted garlic, brie, and raspberry jam. Can't get enough of carbs? Try our Smokey Tater Tot Mac & Cheese made with smoked cheddar dusted tater tots, the Bald Headed Bistro's exclusive mac and cheese recipe, whole grain mustard and chipotle Tabasco. This is a dish sure to make your mouth sing. Our Burrata salad...

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