Comment

Trip Advisor Recommended fine-dining in Knoxville, TN

Listen to what some recent customers of Northshore Brasserie have had to say about their visit to our restaurant:

Went there for an early dinner on Friday night. My husband and I agreed that this is the best meal from start to finish that we have ever had...and we dine out a lot. We snacked on the crusty bread and slightly sweet herbed butter. Nice! We both started with French onion soup which was really good. I had pork tenderloin with cherries on a bed of sweet potato hash. Pork was tender enough to cut with a fork and it paired well with the cherries and the perfectly caramelized sweet potatoes. Excellent. My husband had salmon topped with Apple chutney on a bed of greens and polenta. He said it was the best salmon he ever had and he spent a good deal of his career with a seafood company. Service was just right - not intrusive but always there when needed or wanted. If I have to find some room for improvement — and I had to stretch to find it! — it is that the soup could have used a touch more salt but that is such a personal preference that it shouldn’t matter at all.
— tripadvisor.com review
The oysters, right now from the Chesapeake Bay, are quite good, nutty and briney. The steak tartare is one of my favorites, better than any I’ve had in Paris. I also recommend the calamari steak with tomato jam. The restaurant also offers a wonderful Frisée Lyonnaise. I dine here often because of the great food and friendly staff.
— tripadvisor.com review
Great service, wonderful food, pleasant environment, and only a short ride from home or the Knoxville airport. Why have we not been going here for years? I don’t know, but we’ll be making the Northshore Brasserie a regular for dining out. Our server, Shaunda, was both professional and delightful. The food including boulliabaise, mussels, steak and plenty of frites was all outstanding. Our party of four enjoyed a leisurely meal in every respect. They have a reputation for fine-dining but we found the atmosphere to be very comfortable and relaxed. Definitely one of the best restaurants in West Knoxville and without a doubt the best restaurant near Northshore / Peilissippi.
— tripadvisor.com review

Comment

Come Eat With Us

Whether you live in Knoxville, TN or are just passing through, Northshore Brasserie is one of the best fine dining experiences in the area. Consistently listed among the best restaurants in Knoxville, Northshore Brasserie is located on Northshore Drive and is conveniently located just minutes away from Knoxville’s McGhee Tyslon Airport.

Northsore Brasserie is a small, family-owned and operated restaurant obsessed with food, quality and memorable customer service. Whether you're looking for a nice restaurant for Sunday brunch, a romantic dinner for two, or the perfect spot for a lunch time business meeting, you'll fall in love with our relaxed yet refinedatmosphere and our fantastic French inspired cuisine.

Located only twelve minutes from the Knoxville airport, just head North on Alcoa Highway, turn right to merge onto I-140 West and take exit 5 onto Northshore Drive. The Brasserie is just off the exit on the right hand side. 

So next time you’re in Knoxville, TN, whether getting together with old friends, visiting family, or meeting with colleagues, we would love to have you gather around our table at Northshore Brasserie. Come eat with us.

Comment

When Exactly Did Breakfast And Lunch Become ‘Brunch’?

Brunch; such a lovely sounding word, conjuring up mouth-watering images of lavish spreads designed to keep hunger at bay until dinner, and a word that somehow sounds far more refined than breakfast or lunch. Brunch has become something of a culinary tradition, and not just in the US, but when were the words ‘breakfast’ and ‘lunch’ first combined to create brunch?

Well, it would appear that there is no unequivocal evidence of exactly when brunch was first created and enjoyed. There are those who believe it to have originated among the English upper classes in the 19th century, where it was designed as a means of feeding the huntsmen after a hard fought morning hunt. The huntsmen’s tired taste buds were tickled with a vast array of meats, egg dishes and alcoholic beverages during an early lunch, after which many of them would snooze the afternoon away and rise again for their evening meal. Then there are others who suggest that it arose when Catholics used to fast before mass and would then sit down to a slap up feast.

Evidence to support the theory of brunch having originated in England, lies in the first known appearance of the word in a British publication entitled ‘Hunter’s Weekly’, in 1895. The piece was written by a man named Guy Beringer, in which he promotes the benefits of a light meal with friends on a Sunday, instead of the more traditional large, late and heavy meals commonly served in households throughout the United Kingdom. The article was reprinted by the world renowned British Periodical ‘Punch’ and many believe that this was when brunch as a concept, really took hold and became popular in England. The trend was then picked up in the States in the late 1920’s, with Chicago being the first known city to promote brunch in its restaurants. The elegant hotel, The Ambassador, was home to the Pump Room which quickly became a popular Sunday mid- morning brunch haunt of the rich and famous.

Then there was World War II, and with fewer people attending church, the public wanted something else to do to pass the time. Instead of saying prayers and singing hymns, people began spending their Sunday mornings relaxing with friends and family, and brunch seemed a far more convivial way to sit, eat and be merry together. Convenience foods had not long been on the scene either, helping to make brunch a less laborious task.

Social changes in America played a part in the popularity of brunch, too, as after urbanization and industrialization, Sundays became the only real day in which families could spend some quality time together. There was also an influx of married women looking for work after the war, and after a hard week’s graft, the last thing these ladies wanted to do was slave over an oven for hours on end; instead they would dine out and have brunch in local restaurants.

So there we have it, the history of the brunch in brief, and if you haven’t been for one yet, well why ever not; you don’t know what you’re missing!

Comment

Comment

A Basic Guide To Pairing Food and Wine

You don’t have to be a wine connoisseur or even a true foodie, to appreciate the concept of pairing wine with food, and once you’ve mastered a few of the basics behind successful pairings, your dining experience will become a whole lot more enjoyable.

The main and most basic principle of pairings is that certain elements in both wine and food, such as texture and taste, interact with each other; below are a few tips to help you find the right combination:

Think about the main characteristics of your chosen meal

  • Does it have a mild flavor, or is it highly seasoned and flavorful?
  • Is the food rich or slightly more acidic?
  • Is it quite lean or very fatty?

Once you’ve considered the above, you’ll need to think about choosing a wine that will balance the flavors:

  • Try to match up mild foods with wines that are mild in taste, and likewise with flavorful foods; try to match them with big, flavorful wines. A pepper steak is a dish with big flavors, so it will need to be paired with a bold red such as Zinfandel, which also has spicy undertones. A creamy, rich chicken dish would need to match up with a rich wine like Chardonnay. 

Then, you will want to consider pairing your food with a wine that will cleanse your palate:

  • A steak meal is generally quite fatty and rich, and so a red wine with good tannins in it, will help to cleanse your palate and refresh your mouth
  • A very fatty and rich meal like fried chicken, will pair best with a crisp and acidic wine, such as a Sauvignon Blanc
  • Tannins can come from grape skins or even the barrels that the wine may have been aged in, and they have an astringent flavor that helps to remove the fats from your tongue that have built up when consuming rich food. Removing the fats then makes your palate feel refreshed and cleansed, leaving you ready to tackle your next course. 

Think next about matching acids with acids:

  • Dishes like Shrimp and lemon or a simple pasta and tomato sauce, will have a fairly high acid content and so need to be paired with wines that can match this
  • Take note that dishes with a rich and creamy sauce will not pair well with acidic wines, like Sauvignon Blanc, the two will almost have a curdling effect 

Consider the type of food you’re going to eat

  • If the dish you’re going to eat is strongly spiced, such as may be the case if you’re eating Asian food, you may want to avoid drinking wine with it as the flavors may not work well together and spoil the flavor of the wine. If you really want to drink wine with a spicy meal, then something like an off dry Riesling might be the best choice, as it is also a little sweet and spicy.

In general, you’ll find that foods from a particular country will be best paired with a wine from that country, too. This isn’t a hard, fast rule, but may help to simplify the process for those who are new to the concept of food pairings.

Comment

Comment

Choosing Wine in a Restaurant

Some wine lists in restaurants are longer than War and Peace, while others feature minimal choices which can leave you equally as baffled. Unless you’re a wine connoisseur, choosing the right one can often seem a tricky task, especially if you and the other dinner guests have selected different meals, possess different budgets and have differing tastes in wine. At the very worst, having to select the wine can put you under unnecessary pressure and spoil what should really be a pleasurable occasion. 

So just how do you go about choosing wine in a restaurant? 

  • Firstly, take your time to make sense of the wine menu

Try and work out how the listings are arranged so that making your selection is simplified. Are they listed by color, country, region or type? Once you’ve established that, you can begin to narrow down your options. 

  • Determine which wine(s) the other diners would prefer

Asking the others at your table if they prefer white wine or red, is a good place to start, and if you have a mix of those who like white, red or even rose, then you can select a bottle of each depending on how many will be drinking it and how thirsty they might be! They may also have a preference, in which case you can look for it on the list and order it if it’s there. Failing that, asking the waiter or sommelier (wine expert) for their recommendations would be sensible, too. Having an idea of your budget will help narrow down the options as well. 

A small example of some popular wines found in restaurants is listed below: 

Red wines (easy drinking and inexpensive)  - Beaujolais

                      (bold)                                            - California red Zinfandel

                      (light)                                            - Pinot noir

White wines (dry)                                              - Soave, Pinot Grigio

                 (full bodied)                                      - Chardonnay

                 (medium dry)                                   - Chenin Blanc or Riesling

  • Take your food choices into account

Even a novice wine drinker will know that there are certain foods that pair well with certain wines, and even if you don’t know, doubtless one of the other diners would appreciate that fact. The waiter or sommelier would certainly be able to show you which wines would complement the types of foods you have chosen. For example, spicy foods can be paired with sweet white wines like Riesling, while woodier wines with a little more depth of flavor, such as Chardonnay, would suit creamy or seasoned dishes. A strong red wine like a Chianti, Bordeaux or Burgundy complements a juicy steak. 

  • Once you’ve made your selection, you’ll be asked to taste it

When the waiter brings the chosen wine(s) to the table, as the selector, you will be asked to taste it and this is more about ensuring that the wine has not been ‘corked’ and tastes as it should. You will soon know if the wine is ‘off’, and if it is and the waiter or manager concurs, then of course you will not be charged for it but will be presented with another bottle and a fresh glass

Comment