A salad of wilted greens and wild mushrooms seems simple enough, but in Bruce Bogartz’s hands (or tongs, one assumes), it becomes sheer bliss. Bogartz keeps winning Best Chef—this is his fourth year in a row—because nobody else in Knoxville seems to have quite perfected upscale inventive Southern food the way he has. His intimate Bearden establishment, RouXbarb, is one of only a few Knoxville restaurants that genuinely has a seasonal menu. One can only hope Bogartz’s continuing dominance in this category inspires more local restaurateurs to step up their game and seriously embrace farm-to-table and inventive cuisine. Competition can only inspire excellence all around. (C.W.G.)
"Bruce Bogartz believes in the mystical power of food to bring people together. "
Metro Pulse "Best of Knoxville 2010
While his Southern-style flavors are huge, his restaurant location for
RouXbarb is what you’d call “intimate.” And maybe that’s one contributing factor why Bruce Bogartz has won his third straight Best Chef prize—you can’t help but get to know the guy if you eat his food, because he’ll be right next to you asking how you liked your Escargot Pot Pie, Duck Confit, or sweet potato fries with figgy BBQ dip.
Metro Pulse "Best of Knoxville 2008 & 2009"
Bruce Bogartz voted Best Local Chef by Metro Pulse
" . . . chefs as tasteful and inventive as Bogartz are hard to come by: He’s just as adept at building flavors in complex dishes fit for experienced gourmands, or at pleasing simpler palates, with big, well-chosen and perfectly prepared hunks of meat. Find out for yourself why Knoxvillians so love this portly itinerant chef. (M.G.)"
Grub Scout: New Bogartz eatery stirs up dining high
"Our server started us off with a couple of Rouxbarb's homemade biscuits served with rhubarb chutney. It was delish. With both meals, we were in love at first bite. The Spouse's grits had an authentic cornmeal taste and texture, and the shrimp were magnificently accented by the bacon's smokiness. My pork tenderloin was also a joy, and the accompanying figs, jicama slaw and potatoes all combined to form a symphony of sweet, sour and salty tastes."
"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."
WBIR Style - Serving the South’s favorite foods “bistro” style
“You can get your shrimp and grits at Rouxbarb, but expect a little pizzazz with them. They're topped with a vinaigrette and bacon dressing. Original, yes! Actually nothing on the menu is basic. You can get duck, beef, fried chicken, salads, desserts, and there are daily specials. But don't expect anything basic. It is a BYOB restaurant, there is a cork fee of five dollars.”