OUT OF THE KITCHEN (C ON TI N U ED)
Ben Vellines
CL ANC Y ' S TAVERN AN D WHISK E Y HOUSE
Ben Vellines didn’t set out to work in an Irish
restaurant, in spite of the red beard he used to have. Or in spite of his Scots-Irish heritage on his father’s
side. Or the Scots-Scandinavian on his mother’s side. “Irish establishments have just gravitated toward me,” says the Knoxville native who is now chef and kitchen manager at Clancy’s Tavern and Whiskey House located next door to the Tennessee Theater on Gay Street. Vellines has found himself in a restaurant that he says has an Old World vibe, traditional Irish staples, gastropub food and specials that allow him to show off his artsy side. “I started out getting a job when I was a kid as a dishwasher,” he says. “I really liked the industry. Next thing I know, I worked my way up to being kitchen manager. About that time, my cousin decided he was going to open an Irish pub in Market Square, so I went with him." While Vellines was accumulating culinary skills, he pursued art and music at home. “What I really wanted was to make the cool, crazy stuff you see on TV,” he says. “It’s like this: I like to paint a picture that’s really cool. It’s pretty to look at, you know? What’s even better than that is when I can do the same thing with food. Food attacks all senses." Clancy's offers shepherd’s pie, corned beef and cabbage, and bangers and mash. A most asked-for specialty is a crab cake-stuffed ribeye roulade tied off with butcher’s twine. “I marinate it in Guinness and cut it on a bias, so it stands up on the plate and looks like a tower," he says. His favorite TV chef? Anthony Bourdain. Now he just needs a TV appearance of his own where he can show off his crab cake rib-eye roulade. Clancy’s Tavern and Whiskey House at 602 South Gay St., is open 3 p.m. to 2 a.m. Monday-Wednesday, 11 a.m. to 2 a.m. Thursday, 11 a.m. to 3 a.m. Friday and Saturday and 11 a.m. to midnight Sunday. For more information, call 865.219.1266 or visit ClancysTavernKnoxville.com.
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West Knoxville Lifestyle | November 2017