From milking cows in California to pouring champagne in Tennessee, the duo opening the new brunch and charcuterie restaurant in the Gallatin square have a unique history of feeding their communities. BYH Board + Bubbles on W. Franklin Street will offer classic and unconventional charcuterie boards for dining in, plus catering boxes to go. Customers can enjoy a curated collection of champagnes and sparkling wines, reds, and whiskeys to pair with hot breakfast, lunch, dinner, and dessert options, all served on sharing boards.
“I know what you might be thinking,” says owner Lindsey Hickman, “besides charcuterie being really hard to say, it’s just a bunch of fancy meat and cheese. But let me explain a little more.”
Hickman and her business associate Alyssa Connelly have been purveying a large list of Tennessee growers and artisans in order to serve fresh, seasonal menu items, something they’re not new to doing. About four years ago they opened a local market in a small northern California town that continues to thrive today. After Connelly moved to Castalian Springs in Tennessee, Hickman grew the market into a full farm to fork restaurant now called The Barn and Pantry, managed by Chef Hank Guerrero and operated by Hickman’s daughters.
“Our BYH menu offers warm breakfast and brunch items such as house made seasonal quiche, belgian waffles, tea sandwiches and scones,” she explained, “we will be adding appetizer and dinner options by the summer as well. Plus we have dessert too! We have curated fare for visitors to enjoy any day of the week, and also have a fun place to celebrate special occasions and date nights. Offerings can be ordered single serving tapas style, for the table to share in larger quantities, and even to go boxed in precious custom packing.”
“Antipasto plates are basically a food group in my family,” says Connelly who will be the face you’ll catch on the daily at BYH. “I grew up building grazing boards for every family gathering and I am so excited to bring something unique to Sumner County. We have been providing edible displays built onsite for big parties for the last couple months in the area and we look forward to expanding our options for that. We can set them up for work luncheons, weddings and just about any party.”
The BYH drink selection will include classic fresh squeezed orange and peach mimosas, as well as crafted champagne cocktails with local herbs, seasonal fruit, and sweet treats.
“My husband is a whiskey collector, so I can promise we will have a small single barrel selection on rotation so it won’t be a complete girls-just-wanna-have-fun vibe,” Hickman laughed.
Be on the lookout for BYH to announce a soft opening soon on their Instagram and Facebook @BYH.Gallatin, while a grand opening celebration is scheduled for February 11. Make your Valentine’s weekend reservations early at blessyourheart.us