Knoxville Welcomes Chef Bruce Bogartz’s New Restaurant
Knoxville, a city known for its rich culinary scene, is buzzing with excitement as Chef Bruce Bogartz announces the opening of his new restaurant. Located in the heart of Bearden at 4705 Old Kingston Pike, the restaurant, simply named Bogartz, is set to open its doors to the public on September 1, 2024.
A Return to Roots
Chef Bogartz is no stranger to Knoxville’s dining scene. After a successful stint in the city, he left in 2018 to pursue opportunities in Atlanta, where he opened Bogartz Food Artz with his brother. After a brief stop in Chattanooga, he decided it was time to return to his hometown, especially with exciting personal news on the horizon. “My daughter is about to have a baby, so I’m about to be a grandpa for the first time,” said Bogartz. This significant life event encouraged his return, and a chance meeting with Tony Cappiello, owner of Cappiello Real Estate, presented the perfect opportunity to open his restaurant.
The Concept of Bogartz
Bogartz’s new venture will focus on fine dining without the formalities and elitist aura often associated with such establishments. While the menu is still under wraps, Bogartz hinted at fan favorites like duck sandwiches, chicken livers, and ice cream sundaes. A significant aspect of Bogartz is that all food made in-house will be crafted with care and fresh ingredients.
As for the dining experience, the restaurant will serve lunch, dinner, and brunch with specific schedule exceptions. Mondays will feature dinner only, and the restaurant will be closed on Tuesdays. Sundays will be family-oriented, offering a themed meal each week. Bogartz emphasizes the importance of customer relationships, promising to remember individual preferences. “Oh, you’re still not eating onions and peppers or you’re gluten intolerant? I still have my wits about me that I can remember these things,” he said enthusiastically.
A Relaxed Fine Dining Experience
Aiming to dispel the notion that fine dining is stuffy, Bogartz assured potential guests that the atmosphere will be welcoming. While his staff will be dressed in suits and ties, diners can come as they are. “It’s fine dining, but it can be off-putting. We just want to create an experience that you are not going to have at home,” he explained.
The Team Behind Bogartz
Chef Bogartz isn’t going at it alone. His daughter will be joining him in the kitchen, with both sharing a commitment to high standards. Additionally, David Hart has been appointed as general manager, bringing a wealth of experience from their past collaborations. Together, they boast around 80 years of collective experience in the culinary industry.
Community Support and Upcoming Events
The community has shown incredible support for Bogartz’s return. A soft opening is scheduled for August 26, where the restaurant will host a fundraiser for Second Harvest Food Bank. This event allows the chef to give back while introducing his new restaurant. The community excitement has been evident, with many locals already taking pictures of the restaurant’s sign and sharing them with others.
Facing Criticism with Humor
With a long history in the restaurant industry, Bogartz is no stranger to critique. While some past criticisms used to irk him, he’s now able to laugh it off. “We’re going to do a hater’s dinner, and if you come and own up to your criticisms, I’ll buy your dinner,” he declared jokingly. He reflects on past incidents with a sense of understanding, admitting, “Have I done some things I regret in the dining room? Sure… I’m human.”
A Culinary Legacy in Knoxville
Before his time in Atlanta, Bogartz played significant roles in various Knoxville establishments since moving back to the city in 1995. From Gettysvue Polo, Golf, and Country Club to Harry’s by Regas and other popular spots, he has built a solid reputation throughout the years. As he prepares to reopen in Knoxville, Bogartz reflects on the warm welcome he has received, reminding him of the fantastic community he is proud to call home.
As the opening day approaches, anticipation builds, and diners are eager to see what Chef Bruce Bogartz has in store for Knoxville.
