Name: Beast and Barrel, formerly Northshore Grille
What: Family-friendly restaurant and bar
Where: 16 Frazier Ave., Chattanooga
When: Slated to reopen mid-March or April 2014
Menu: "Elevated" menu, with a variety of meats and wine, beer on tap
Who: Purchased Jan. 2 by Matt Lewis, Ryan Chilcoat and Geoff Tarr from Pete Waddington
The Northshore Grille is changing hands.
And its name. And its look. And its menu.
Matt Lewis, Ryan Chilcoat and Geoff Tarr -- the trio known for opening and operating Hair of the Dog, Terminal Brewhouse and Honest Pint -- acquired Northshore Grille from its former owner Pete Waddington on Jan. 2.
Lewis said Thursday that an extensive renovation is going on at the restaurant, which has operated as Northshore Grille at 16 Frazier Ave., for over a decade.
The trio has eyed the location for a while, Lewis said, and things happened to work out for this year's purchase.
"We've always loved the actual location, the building. It has really cool bones, so to speak," he said.
"On that side of the river is what we consider to be the prime spot," he added. "It's right in the middle of everything."
Lewis was approached a year ago with the opportunity to buy Northshore Grille, but working out the details for the purchase has been a lengthy process.
Originally, the conversation included buying Hill City Pizza, Northshore Grille's neighbor, as well. But Lewis said that part of the deal was cut out to avoid confusing the purchase.
He hopes Beast and Barrel, the incoming restaurant's name, will be up and running by mid-March or early April. The actual building is still owned by Vincent Properties LLC, so Lewis and crew negotiated a new, 20-year lease for their restaurant.
Northshore Grille's remaining nine years on lease with Vincent Properties was bought out as part of the deal, allowing Beast and Barrel to start over with a clean slate.
The purchase of Northshore Grille included most of the equipment in the shop, including cookware and computer systems. Lewis said the trio of investors will have about $650,000 in the purchase and renovation by the time the new restaurant opens.
He said Beast and Barrel will be more of a family-friendly, non-smoking atmosphere like Terminal Brewhouse, with "an elevated menu" including a variety of meats and quality drinks -- including local beers and wine -- on tap.
"It's a little different animal over there," said Lewis. "But I think what we keep hearing from people is they want to be able to eat on that side of the river.
"I think they will really appreciate another restaurant they can kind of call a neighborhood restaurant, if you will."
Contact staff writer Alex Green at email@example.com or 423-757-6731.
Alex Green joined the Times Free Press staff full-time in January 2014 after completing the paper's six-month, general assignment reporter internship. Alex grew up in Dayton, Tenn., which is also where he studied journalism at Bryan College. He graduated from Rhea County High School in 2008. During college, Alex covered the city of Graysville and the town of Spring City for The Herald-News. As editor-in-chief of Bryan College's student news group, Triangle, Alex reported on ...