Culinary Mastery in Chattanooga: Chef Erik Niel
Easy Bistro
The man behind the apron
Chattanooga, Tennessee is a city with a flourishing culinary scene that continues to gain national recognition. At the heart of this vibrant food culture stands Chef Erik Niel, a culinary virtuoso whose dedication and passion for cooking have earned him a special place in the hearts and stomachs of locals and visitors alike. With three remarkable restaurants, Easy Bistro, Main Street Meats, and Little Coyote, Chef Niel has become a culinary force to be reckoned with in the scenic Tennessee city.
Chef Erik Niel's journey into the world was a path paved with determination and a deep-seated love for food. After completing culinary school in Veil, Colorado, Chef Niel moved to Chattanooga. He planned to only stay for a short while, but the city's vibrant food culture captured his heart, and he decided to make it his home. His time spent in the vibrant food culture of New Orleans shaped his culinary palate, infusing his creations with a blend of Southern charisma and diverse influences.
Easy Bistro
Easy Bistro: A Culinary Oasis
Easy Bistro, located in the heart of downtown Chattanooga, is a culinary oasis that showcases Chef Niel's creativity and finesse. The restaurant, originally housed in the old Coca-Cola factory is now on the corner of Chestnut Street and West 8th Street, exudes an atmosphere that effortlessly blends sophistication with a relaxed Southern charm. From the moment you step through the door, you are greeted with the tantalizing aromas of dishes that celebrate the best of local and seasonal ingredients.
The menu at Easy Bistro is a testament to Chef Niel and his team's culinary expertise. It's a masterpiece of curation, offering an array of ever-changing small plates that cater to every palate. From delicate tuna crudo and succulent octopus to freshly shucked oysters, sumptuous pasta dishes, whole fish preparations, and perfectly grilled steaks, each item on the menu is a revelation of flavors and textures. Chef Niel's ability to source the finest local ingredients and create harmonious, unforgettable combinations is truly remarkable. The extensive wine list and craft cocktail selection complement the dishes perfectly, making for a memorable dining experience.
Easy Bistro
Easy Bistro
Rapid fire q & a
Q: What is your guilty pleasure food?
A: I love potato chips. They are amazing. Potatoes are a wonderful vessel and if you perfectly cook them, the whole thing is a maillard reaction all around. It’s hard to beat.
Q: If you could only eat 3 cuisines for the rest of your life, what would they be?
A: That is such an interesting question because everything is mashed up at this point. I would have to say French, but what does that mean now. Classic French cuisine is one of my favorites to cook. It influences and encompasses my beginning experience, Creole cuisine. Which is basically French with a twist. I love Spanish food—the idea of the way Spanish people eat is really cool. Their willingness to try anything and eat small amounts of everything is amazing. And then, it’s hard to lump Eastern cuisine together. I don’t have enough experience with any one of them to say I would have one over the other.
Q: What is your favorite restaurant in town?
A: I cook at home a lot but, the stuff I cook at home is fast. I have my quick things that I can throw together at the house. As far as going out, I love the restuarants that we have. I think they are beautiful. There are some fun resturants around town and some fun dishes at resturants in town. The Boathouse, SideTrack, and Sugar’s are some of our regulars. I really enjoy Lawton and Karen’s resturants. They do a good job. We go see Khaled at Calliope when we can, which is fun. St. John’s and Meeting Place are the place we used to work at and love. There’s plently of good restaurants around here to find.
Q: What would be your last meal?
A: It would be super simple. I’ve always thought that roast chicken, mashed potatoes, and green beans would be one of my favorite last meals.
Easy Bistro
Jessie Lam
Fall Intern