Knoxville native and culinary expert, Bruce Bogartz, brings Tuscany-style food and atmosphere to East Tennessee at his new restaurant RouXbarb.
After Bogartz finished studying at Emory University in Atlanta, he decided to try his hand at culinary school in Philadelphia.
While working for Warner Brothers Record Company in Aspen, Colo., Bogartz provided the food for many lavish parties.
As I walked into his new RouXbarb location on a Tuesday night, I could not help but notice the smell of fresh ingredients and lack of empty tables. The atmosphere was small, but very cozy and refined. I sat at the bar which provides a clear view into the kitchen, where I was lucky enough to watch Bogartz cook.
If you're looking for a restaurant with more than just good food, RouXbarb has the cozy atmosphere, friendly staff and intimacy of a Tuscan bistro.
"We got some fresh, sushi-grade tuna in today," said Bogartz. "I decided to put it over some cheese grits with an avocado salad on top. It's delicious."
You could visit RouXbarb every night and have a different entrée and dessert. Only open for dinner from Tuesday to Saturday, Bogartz is able to provide several different specials every night.
With items like pan-seared tuna with an herb crust over cheese grits topped with a creamy avocado salad, halibut with a wilted fennel and onion salad over hearty mashed potatoes, chocolate mousse finished with Jack Daniels and whipped cream and bread pudding, RouXbarb is sure to meet your heart's desire.
The staff is very friendy. After talking with Bogartz about his passion for food, he informed me that the desserts were "on the house". If you're looking for a restaurant with more than just good food, RouXbarb has the cozy atmosphere, friendly staff and intimacy of a Tuscan bistro. You should bring your own beer or wine as they do not serve alcohol yet.
Located off of Papermill Drive next to Union Jack's in Northshore, RouXbarb is open Tuesday-Saturday from 5 p.m. to 10 p.m. Reservations are recommended for the weekends and the number is 865-212-0024. Check out their website for menu items, prices and more information about RouXbarb.
Comments
Robbie Mclean commented, on May 21, 2008 at 9:20 p.m.:
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!?