Bigger winter menu

CBC also offers happy hour, daily deals

Article posted on Sun. Jan. 20th, 2013
General manager Kim Childs, left, and kitchen manager Michelle Hicks
General manager Kim Childs, left, and kitchen manager Michelle Hicks

Chattanooga Billiard Club Banquet and Conference Center is celebrating 2013 with plans for new dishes and a focus on fresh, from-scratch recipes.

“My goal for 2013 is to have better customer service and better food quality,” says Michelle Hicks, CBC’s new kitchen manager. “We’re going to start doing more things homemade and from scratch. We’re focusing on buying fresh ingredients as well.”

The menu recently changed to include some new items like fried green tomatoes, fried pickles and a build-your-own burger option. A new cranberry chicken salad prepared with chicken, cranberries, mayonnaise and sunflower seeds is another new favorite for guests.

“We’re looking to add some French onion soup,” Hicks says. “What I’ve been letting my guys do in the kitchen is if they have a great idea then they can make it and we’ll give it a try. We want the employees to get more involved. We’re also always open for suggestions from our customers.”

CBC’s house ground chuck burgers are still one of the most popular menu choices. Each burger is a half-pound patty chargrilled to the customer’s preferred temperature. The Texan is one of the most popular. It’s prepared with barbecue sauce, bacon, cheddar cheese, lettuce and tomatoes and served with two crispy onion rings on top.

To provide more variety for diners, CBC is offering a special dish that changes daily.

Every Monday guests can order either grilled or fried pork chops, Tuesdays bring meatloaf, Wednesday features grilled or fried chicken with white Southern gravy, Thursday is country-fried steak day and Friday features chicken potpie.

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    Chicken potpie

“The chicken potpie is made here from scratch with diced onion, celery, carrots, fine thyme, garlic, chicken and heavy cream with puff pastry on top — it’s very traditional Southern style,” Hicks says. “It’s delicious.”

On the weekends, CBC prepares dishes that are good for sports enthusiasts to enjoy with each other while watching the game.

The Ultimate Nachos with tortilla chips, chili, lettuce, tomatoes, cheese, chives and sides of jalapenos, salsa, sour cream and black olives is a good dish to share. The sampler platter is enough to feed half the team with potato skins, chicken fingers and mozzarella sticks. Guests can also order it as a supper sampler platter, which is a double portion and perfect for feeding an even larger crowd.

To help customers enjoy their favorite dishes and some fun, guests who spend $10 at lunch on food and nonalcoholic beverages can play pool for free until 5 p.m. every Monday through Friday.

Other specials include happy hour, hosted from 4-7 p.m. Monday through Friday when guests can enjoy two-for-one well drinks and specials on beer and wine. Every Sunday and Tuesday, pints are just $2 all day long. A new special this winter that is available every day includes a one-topping flatbread pizza and four domestic beers for $12.

“We have a great atmosphere with darts, pool, good food, music, TVs and cigars,” Hicks says. “We have the whole nine yards — it’s a one-stop shop.”



110 Jordan Drive




CBC East’s hours are Monday through Saturday from 11-3 a.m. and Sunday from 1 p.m. to 3 a.m.

Burns Tobacconist is open Monday through Thursday from 11 a.m. to 9 p.m., Friday and Saturday from 11 a.m. to midnight and Sunday from 1-6 p.m.


CBC’s food is now available for delivery through Dinner Delivered.

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