Hello, friends! As we re-open our doors and welcome you back to Easy Bistro & Bar, we are taking every possible precaution to ensure that we’re making the smartest decisions for you and for the community. For now, our indoor seating will be at 50% capacity, while our outdoor seating will be at full capacity, but spaced out in accordance to CDC recommendations. As a courtesy, we ask that guests wear masks upon arrival. Please stay safe, healthy, and we look forward to seeing you back to Easy Bistro & Bar.
- Erik & Amanda

The Chef

Chef Erik Niel


Erik Niel

Easy Bistro & Bar, Main Street Meats, & Scenic City Supper Club

Chattanooga, TN

James Beard Nomination

Best Chef: Southeast 2017

Chef Erik Niel

Erik Niel was raised in Mandeville, Louisiana, a community on the north side of Lake Pontchartrain and an hour away from the Gulf, where he spent afternoons fishing and duck hunting with his dad and brother. Using techniques passed down and experimenting on his own, Niel learned to cook from his catch and mastered the process of preparing food from beginning to end, something that influences his cooking today.

Niel attended culinary school at Johnson & Wales in Vail, Colorado, afterwards packing his bags for Chattanooga. He worked as a Floor Manager at the now-closed Southside Grill and then as a sous chef for two years at mainstay St. John’s.

In May of 2005, Erik and his wife Amanda opened Easy Bistro & Bar in downtown Chattanooga, where he serves at Executive Chef & Owner. Seafood has always been a main focus for the restaurant, drawing on his Louisiana roots and love for quality catch. In October 2014, Niel and his wife Amanda assumed operations of Main Street Meats, a neighborhood butcher shop that works closely with Chattanooga’s surrounding farmland. As Chef/Operator, Niel uses craft butcher techniques to offer quality products and a strong charcuterie program, all exploring the distinctive flavors of the region.