Chef Tim Love poses with architect Faris Eid, right and his son, Marwan.
The long awaited game restaurant, Lonesome Dove, located in the former Patrick Sullivan’s building in Knoxville’s Old City, will open to the public this Friday.
A pre-opening cocktail party last night revealed the beautiful job Chef Tim Love and his team have done remodeling the historic building. The original bar from Patrick Sullivan’s, which is studded with coins, has been relocated from the ground floor to the third floor, which is now a space for private events.
The crowd at last night’s cocktail soiree seemed to consist mostly of folks involved with the project in some way and of Old City neighbors. The bar served wine — including Love’s own rose — and a signature cucumber jalapeno margarita, which was drawing raves.
Passed hors d’oeuvres featured menu items and were snatched up by the hungry and the curious. Chef Love’s mother, Margaret Love (nicknamed “Queenie”) was on hand, as were his beautiful wife, Emilie, and three children — son, Tannahill, and twins, Ella and Anna.
Lonesome Dove is a unique addition to Knoxville’s growing culinary scene. Chef Tim Love attended the University of Tennessee, and the first kitchen he ever ran was in one of my favorite restaurants ever — Kiva Grill in Western Plaza. It was upscale Mexican and had the best margaritas I’ve had the good fortune to consume.
Love is the owner and executive chef of several well-known restaurants in the Fort Worth, Texas, area. With a national reputation, he frequently appears on television food shows.
The Lonesome Dove Western Bistro is located in the former Patrick Sullivan’s Saloon at 100 N. Central St.
Here’s the view when you enter the front door. Notice the light fixture made of antlers above the bar. That’s my friend Judy Holder in the blue.
The bar was packed with happy folks.
Here’s a view from the second floor.
My favorite floor is the third floor, a space for private events that will seat 120.
Here’s what a set table will look like.
Kelly Absher and Jennifer Holder had great seats at the bar.
Chef Tim Love mingled with the guests including AJ Dave, at right. Dave works the front desk at the Oliver Hotel.
Hamachi with ponzu, cilantro, toasted garlic, bacon and Serrano peppers is one of the offerings on the Lonesome Dove menu.
Elk-foie gras sliders were a hit.
The kitchen was busy, cranking out the appetizers.
I was happy to see the Chef’s Table set up near the kitchen!
These are fire-roasted pheasant, chukar and quail roulades with cheddar and sorghum.
The chef’s mother, Margaret Love, said Chef Love is the youngest of her seven children. His kids are the youngest of her 22 grandchildren!
Here’s a cucumber jalapeno margarita.
Lobster hush puppy, if you can believe!
Ashley Capps at the bar.
Kelly tries some Mexican corn.
Ron and Peggy Turner.
Erin Donovan of Visit Knoxville with Chef Love.
Chef Love’s wife, Emilie Love.
This is a tomahawk ribeye — cut into bite-sized pieces. It appears on the menu — in one piece — for a price of $115. It will, no doubt, serve more than one person.
So what was your fav app at the opening?
I can’t wait to go and am so glad he selected the Patrick Sullivan’s space. I started following Chef Love when he was a guest judge on Food Network’s Chopped Grill Masters. I’m looking forward to his Love Shack concept, too.
Hey, Wayne: I’m not a big game eater, but I sure did like the rose!
Lauren: He’s done a great job on the space. It’s a very good addition to the Old City.
Can’t wait to eat there!!! So excited to have another eatery open in the Old City!
wow! Can’t wait
I have eaten at all of Chef Love’s restaurants in Ft Worth and Dallas. Knoxville is in for a treat!
I’m going tonight! Can’t wait.
Sara and Monique: You will love.
Annette: Saw you there tonight. What did you think?
Pat: Great, great to know!
Just made reservations for dinner tomorrow night!
Jennifer: That’s great. Our favorite thing at dinner last night was the signature stuffed beef tenderloin. It has been on every menu Chef Love has ever had, we were told, and it is probably the best steak I’ve ever had.
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