A restaurant’s menu projects its identity.  When Blair Huff acquired the Pointe Bar & Grill, he brought warmth and the feeling of good times to it by restoring the Eagle’s Nest name.  He learned what people remembered about the first Eagle’s Nest.  As he made changes on the physical structure, he listened to Clark Lakers.  He used that feedback to help craft a menu that would not only meet expectations but enhance the restaurant’s popularity.  It worked.

What’s next?  According to Blair, new ideas are part of the ongoing plan.  “The weekly specials are a way for us to gauge popularity of items.  When one excels, that could win it a place on the regular menu.”  What else?  Blair adds “restaurants now have the means to determine their own top ten.” Every item ordered goes into the computer system.  “That soon tells us what’s a hit, and what’s not.”

Blair last announced a new menu at the peak of summer.  At the time, he described it as “simpler and focusing on the most popular items.”  Fewer items translated into better service.  Since then, Blair and his team explored the topic further.  That told them they should expand the kitchen capabilities.  So, they installed a new oven, improved an existing one, and added a larger flattop grill.  “A gamechanger,” says Blair.  “It means our crew can speed plates to the tables as never before. It’s a beautiful thing.”

Check out the new menu by clicking here.

Kitchen Manager Daniel Polashak

As popular items return, Kitchen Manager Daniel Polashak is constantly introducing weekly specials.

Whenever Blair talks about the Eagle’s Nest, he emphasizes the restaurant’s hallmarks which he describes as “commitment to quality and freshness.”  In speaking about the new menu, he points to more housemade items such as the Ranch Alfredo Sauce and housemade Mac n Cheese.  He says he gets rave reviews on Eagle Creek Trout, Italian Grinder, Steak Hoagie, and Pulled Pork.  Whenever someone tries the Grilled Steak Fajita Wrap, “I hear the word ‘awesome.'”  The Ribeye is replacing the NY Strip. “This 12-oz cut is superior, a better piece of meat, and is Certified Angus Beef.”

And Blair’s last quote also leads him to the Eagle’s Nest Burgers.  What’s different from other restaurants is the branding.  The 8-oz steak burger is made from Certified Angus Beef.  That means it must pass certain quality standards to receiving the credential.  Does it make a difference?  Blair says just look at the sales.  If you “combine all the various burger orders, they are our number one item.  That’s a lot of love for our steakburgers.”

Kentucky Point Burger

The Eagle’s Nest is about the whole experience, says Blair.

“We’re gearing up for another year of live music.  Count on Thursday nights for live music as well as some other evenings from time to time.”  Right now, the Eagle’s Nest is preparing for Valentines Day.  “We think we have just the right performer.  Victor Trachsel is from the Frank and Friends genre and will play on Friday, February 14.” Blair says to expect “hearts, flowers, and an evening of love.”

Below Blair and Chelsea pose for a Valentines Day portrait.