“So popular that we get orders for it even when it’s not on the menu!”, Sam Spinella, Sous Chef, Chestnut What makes our burger so good? Lots of things… First it’s local beef, 80 % meat and 20 % fat, for a perfect mix for grilling. It’s local: we use either Hickory Nut Gap
The (now famous) Chestnut “Petite Fillet”
This is arguably the most popular item on our regular rotation Dinner Menu. The menu changes daily so it isn’t always available. Problem is, the wait staff report that many of our regulars are unhappy when we try to put something else in place of the 3 ounce “mini” fillet. At $16.00 it is
Important news on how to make a reservation at Chestnut!
All Reservations will now be taken through Reserve.com! Starting January 10, all online reservations will be taken through a new portal called Reserve via our website or on Reserve.com. The reservation experience will not change from what it was on Open Table. Any reservations that were previously booked through Open Table will be transferred to Reserve by
Read More about Important news on how to make a reservation at Chestnut!
Scully Recipe – Swiss Chocolate Balls
½ Pint of Cream ½ Cup Granulated Sugar ¾ Tablespoons of Flour 1lb Semisweet Chocolate 2 Cups finely Chopped Walnuts Few drops of Vanilla Extract Yield: 20-30 balls Mix ½ cream with flour. Cook in double boiler to a thick paste. Add sugar. Remove from stove. Add remainder of cream. Melt the chocolate (also
Christmas Food at the Scully house
I am often asked, “Why do you suppose you turned out to be a Chef? And while there are many reasons, good and otherwise for my career of choice, the single most compelling reason is the food scene at my parent’s house. Sounds a little grandiose? Sure, people always say there is a “food
