J.C. Holdway: great first night; horrible second day

Grilled North Carolina catfish, Carolina gold rice, tomatoes, squash, basil pistou and tomato vinaigrette. This was my order and it was fantastic. Beautiful, too, don't you think?

Grilled North Carolina catfish, Carolina gold rice, tomatoes, squash, basil pistou and tomato vinaigrette. This was my order and it was fantastic. Beautiful, too, don’t you think?

I awoke this morning to the terrible news of a fire in the building housing J.C. Holdway, the thrilling new restaurant that was opened just last night by James Beard Award-winning chef, Joseph Lenn.

J.C. Holdway, located at 501 Union Ave., in the historic Daylight Building, is named for Lenn’s late bachelor uncle, a great socialite and raconteur who dined out for every meal. The opening has been much anticipated as Lenn, formerly executive chef at The Barn at Blackberry Farm, is among our area’s small cadre of “celebrity chefs.”

It is unclear at this moment when the restaurant will re-open. But, rest assured that when it does, you will want to have your name on the reservation list.

The space is spare and lovely with a large open kitchen rimmed by a bar on two sides. A dining area on the Walnut Street side of the space, which used to be a photography studio, leads to a larger dining room in the rear, which is where my husband, Alan Carmichael, and I were seated last night.

The food is anything but spare. It’s over-the-top fantastic. I think it has huge nods to the fare Lenn used to turn out at Blackberry Farm, which is an awesome thing. Take this, for example: slow cooked farm egg, mushroom broth, chives, crispy mushrooms. Or this: hearth-roasted shrimp, grits, andouille sausage, preserved tomatoes, shellfish emulsion. Oh, my. I plan to order everything on the menu. Hopefully, in the not too distant future.

View as you enter the front door.

View as you enter the front door.

Chef Lenn, standing, greeting guests in the large back dining room.

Chef Lenn, standing, greeting guests in the large back dining room.

Here's a better look at Chef Lenn.

Here’s a better look at Chef Lenn.

Very cool light fixtures. (Disclosure: Johnson Architecture, which worked on the restaurant, is a great Moxley Carmichael client.)

Very cool light fixtures. (Disclosure: Johnson Architecture, which worked on the restaurant, is a great Moxley Carmichael client.)

Fires were roaring in the oven and grill.

Fires were roaring in the oven and grill.

The menu truly has something for everyone from seafood to chicken to beef with several vegetarian options, as well. The most expensive entree is the wood grilled Denver steak for $26.

The menu truly has something for everyone, from seafood to chicken to pork and beef with several vegetarian options, as well. The most expensive entree is the wood-grilled Denver steak for $26.

Chef Lenn's proud parents, Jerry and Emily Lenn, were there last night.

Chef Lenn’s proud parents, Jerry and Emily Lenn, were there last night.

Mary Constantine, second from right, the food editor at the News Sentinel, scored the "chef's seats" overlooking the busy kitchen. With her are, from left, Trystan and Shelley Kimel and Mary's fiance, Matt Graveline.

Mary Constantine, second from right, the food editor at the News Sentinel, scored the “chef’s seats” overlooking the busy kitchen. With her are, from left, Trystan and Shelley Kimel and Mary’s fiance, Matt Graveline.

Alan and Karen Sims were there. He is known as "the Urban Guy" and writes a blog called "Inside of Knoxville," which you can find listed as one of my favorites here on the Blue Streak.

Alan and Karen Sims were there. He is known as “the Urban Guy” and writes a blog called “Inside of Knoxville,” which you can find listed as one of my favorites here on the Blue Streak.

My first course was the aforementioned hearth roasted shrimp and grits. It was fabulous.

My first course was the aforementioned hearth-roasted shrimp and grits. It was fabulous.

The centerpieces reminded me of Blackberry Farm, as well. Very simple little flowers. Also loved that the eatery uses Cruze Dairy Farm milk bottles as water bottles for every table.

The centerpieces reminded me of Blackberry Farm, as well. Very simple little flowers. Also loved that the eatery uses Cruze Dairy Farm milk bottles as water bottles for every table.

Speaking of Cruze Farm, here's Colleen Cruze Bhatti posing with me (at her insistence).

Speaking of Cruze Farm, here’s Colleen Cruze Bhatti posing with me (at her insistence).

From left, Whitney Dawson, Mariane Whittemore, Jen Mowrer and Channing Dawson.

From left, Whitney Dawson, Mariane Whittemore, Jen Mowrer and Channing Dawson.

Ellie Moore, left, and Charlotte Tolley of Nourish Knoxville and the Market Square Famers' Market, respectively.

Ellie Moore, left, and Charlotte Tolley of Nourish Knoxville and the Market Square Farmers’ Market, respectively.

From left, Anne Avera, Maureen Hafford, Flossie McNabb and Pat Hardis. These ladies go back a long time together, they said.

From left, Anne Avera, Maureen Hafford, Flossie McNabb and Pat Hardis. These ladies go back a long time together, they said.

Le Creuset is a colorful partner.

Le Creuset is a colorful partner.

Now, here's a good use for a big ole pot!

Now, here’s a good use for a big ole pot!

From left, Wayne Christensen, Bill Parsons, Terri Parsons and Sara Christensen.

From left, Wayne Christensen, Bill Parsons, Terri Parsons and Sara Christensen.

Dennis Perkins and Cindy Moffett.

Dennis Perkins and Cindy Moffett.

Here's Alan's order: wood oven roasted half chicken, creamed corn, fried okra and roasted onions. (They had him at fried okra!)

Here’s Alan’s order: wood oven-roasted half chicken, creamed corn, fried okra and roasted onions. (They had him at fried okra!)

From left, Patricia Blble, her children, Paula Chesworth and Charley Bible, and Sol Holcomb.

From left, Patricia Bible, her children, Paula Chesworth and Charley Bible, and Sol Holcomb.

Deborah Franklin, left, with Kim Trent.

Deborah Franklin, left, with Kim Trent.

Peggy Hambright of Magpies.

Peggy Hambright of Magpies.

Laura and Mark Heinz.

Laura and Mark Heinz.

Larry and Deb Fauver.

Larry and Deb Fauver.

From left, Susan and Jim Turner, Jerry and Emily Lenn and Martha Hill.

From left, Susan and Jim Turner, Jerry and Emily Lenn and Martha Hill.

Alan's dessert choice: Olive and Sinclair chocolate cake, Cruze Farm coffee ice cream with candied cocoa nibs. He let me taste it and, holy cow, it was so moist and deep, deep chocolate.

Alan’s dessert choice: Olive and Sinclair chocolate cake, Cruze Farm coffee ice cream with candied cocoa nibs. He let me taste it and, holy cow, it was so moist and deep, deep chocolate.

Yep. Pretty happy guy.

Yep. Pretty happy guy.

These are some boxes that will always look good in my refrigerator!

These are some boxes that will always look good in my refrigerator!

A special touch in the bathroom was J.C. Holdway branded peppermint eucalyptus hand soap.

A special touch in the bathroom was J.C. Holdway-branded peppermint eucalyptus hand soap.

Chef was tired but happy at evening's end.

Chef was tired but happy at evening’s end.

The kitchen had settled down.

The kitchen had settled down.

Alan was waiting for me at the bar. (I think that might become my favorite spot to eat dinner.)

Alan was waiting for me at the bar. (I think that might become my favorite spot to eat dinner.)

Here was the view as we left.

Here was the view as we left.

And then, the news of the fire this morning.

Most of the damage was to one wall separating the restaurant from a common area in the Daylight Building.

Most of the damage was to one wall separating the restaurant from a common area in the Daylight Building. (Photo by Scott Bird)

Second floor. (Photo by Scott Bird)

Second floor damage in Daylight Building. The restaurant itself did not appear to have been seriously harmed. (Photo by Scott Bird)

 

Filed under: Business, Downtown, Food, Historic preservation, Knoxville. Bookmark the permalink.

20 Responses to J.C. Holdway: great first night; horrible second day

  1. Michelle Henry, on September 8th, 2016 at 1:43 pm said:

    Hate to hear about the fire. Hope the restaurant is able to get up and running soon! Sounds like a great addition to Knoxville’s food scene!

  2. Alan Carmichael, on September 8th, 2016 at 1:47 pm said:

    The food was delicious. I hope it reopens soon. I want to try some of the other desserts too.

  3. Ellen Robinson, on September 8th, 2016 at 1:51 pm said:

    What a shame. Hope they get up and running soon — keep us posted if you hear anything. Food looks yummy! Chef gave Peter, Nora and I a cooking lesson once upon a time at The Barn — it was a fabulous experience.

  4. Monique Anderson, on September 8th, 2016 at 1:52 pm said:

    That looks great. I didn’t know they were ready to open. That is terrible about the fire!!! Let’s go together soon when they reopen.

  5. Cynthia Moxley, on September 8th, 2016 at 2:00 pm said:

    Michelle and Alan: I’m with you. It was such a long time in coming. What a disappointment. But, seriously, the damage didn’t look too bad to the restaurant itself.

    Ellen: That sounds wonderful!

    Monique: Agree. Let’s do it!

  6. Frankie Wade, on September 8th, 2016 at 2:03 pm said:

    Was looking forward to trying this trip. Food looks great! Hope they can reopen soon. Sorry about the fire. Glad no one was injured and not too much damage.

  7. Pam Rhoades, on September 8th, 2016 at 2:14 pm said:

    The bar does look like a great spot!

  8. Cynthia Moxley, on September 8th, 2016 at 2:31 pm said:

    Pam: See you there!

  9. Carolyn leahy, on September 8th, 2016 at 2:36 pm said:

    Looks like a must visit soon!

  10. Gay Lyons, on September 8th, 2016 at 2:36 pm said:

    We were sooooo looking forward to our reservation tonight. The restaurant itself looks fine today. Haven’t a clue what it will take to fix damage to the shared wall. Hope they are up & running soon. Everything looks and sounds delicious.

  11. Cynthia Moxley, on September 8th, 2016 at 2:38 pm said:

    Carolyn: Let’s book an evening as soon as they re-open!

    Gay: I agree. Damage looks minimal, but I’m not an expert at this kind of thing. Hopefully, it won’t be closed long.

  12. Wayne Christensen, on September 8th, 2016 at 3:14 pm said:

    Cynthia . . . . I too plan to eat my way through the entire menu so if u and Allen want company, Sara & I would happily join you! Who wouldn’t want to eat everything on this well thought-out menu?!?!

  13. Cynthia Moxley, on September 8th, 2016 at 3:19 pm said:

    Wayne: Let’s do it!

  14. Deborah Sams, on September 8th, 2016 at 7:55 pm said:

    Really looking forward to visiting this restaurant soon—particularly to try the shrimp and grits, plus the chocolate cake. A friend has a loft across the street so we have been watching the building progress for months from the third floor window. With great anticipation!

  15. Flossie McNabb, on September 8th, 2016 at 7:55 pm said:

    Yesterday evening was one of the highlights of my year. Cynthia, thanks for posting such wonderful pictures so it can be re-lived.

  16. Cynthia Moxley, on September 8th, 2016 at 9:57 pm said:

    Flossie: Great seeing your fun table of old friends! Can’t wait until J.C. Holdway is open again.
    Which, I hear, will be next Tuesday.

  17. Cynthia Moxley, on September 9th, 2016 at 5:14 am said:

    Deborah: Those two dishes you mentioned are superb! Highly recommend you visit.

  18. Kerry Robinson, on September 9th, 2016 at 8:02 am said:

    Thanks for the great overview of what looks like a fantastic new place, Cynthia. I am especially happy that Chef Lenn has so many vegetarian choices on his menu. Looking forward to the restaurant opening!

  19. Fran Scheidt, on September 9th, 2016 at 4:56 pm said:

    Too bad about the fire, Cynthia. So glad you got to document the wonderful first night.

    Let’s have dinner together when they reopen.

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