A popular Cleveland restaurant will soon be featured on an Emmy award-winning television program.
The Bald Headed Bistro, located at 201 Keith St. in the Village Green Town Center, can be seen three times in December on “Tennessee Crossroads,” a PBS program that airs locally on WTCI.
The first airing is Saturday at 6 a.m., followed by an airing on Monday at 11 p.m. A third airing is scheduled for Saturday, Dec. 21, at 4 p.m.
The Bistro segment has already been added to the “Tennessee Crossroads” YouTube channel and can be found by searching YouTube for “TnCrossroadsTV.”
The “Tennessee Crossroads” production team spent an evening at the Bistro during the summer on a packed Thursday night. The team filmed extensively in the dining room and kitchen, said Will Jones, the Bistro’s chief manager.
“The folks at ‘Tennessee Crossroads’ contacted us and said they had heard a lot of buzz about the great things happening at the Bistro,” Jones said. “They wanted to see for themselves what all the hype was about and we were glad to have them. ‘Tennessee Crossroads’ is quality television — as good as it gets.”
The PBS show has been on the air for more than 20 years. The program travels the highways and byways of Tennessee, highlighting the personalities, crafts, places, food and events that make Tennessee special and its character unique.
Joe Elmore has been the host of the award-winning series since the first episode. Elmore is also a producer and co-host of “Horsepower TV” on Spike TV.
Jones says the team at the Bistro has worked hard to earn a reputation as one of the nation’s most sophisticated high-end restaurants and is delighted Elmore and others in the television industry are taking notice.
Celebrities who have dined at the Bistro include the cast of the popular television program, “Leave It to Beaver.” Other notables include Peyton Manning, Pat Summitt and Phillip Fulmer, as well as TV reporter Orlando Salinas, Bruce Pearl, Marla Maples, Ricky Skaggs, comedian Willie P. Richardson, golf legend Paul Azinger and David Oreck.
“You never know who you are going to see sitting at the table across from you … and that is part of the magic,” Jones said. “We like to think that a night at the Bistro is something our guests can cherish forever.”
The Bistro’s signature dish is the BHB Filet, a prime tenderloin rubbed with a secret blend of herbs and spices cooked over a hickory, wood-fired rotisserie. The tenderloin is then cut into 6 or 8-ounce portions, placed on the wood-burning grill, cooked to the diner’s individual specifications and topped with beurre monte just before serving.
“All beef is USDA Midwestern Beef and aged for 28 days,” said Josh Weekley, the Bistro’s vice president and general manager. “There is no compromise. Our guests want the best, and we give them the best every night. We look forward to sharing our story with the viewers of ‘Tennessee Crossroads’ and we wish everyone a happy holiday season.”