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Monday, 02 October 2017 21:53

Savor the Fall Season

Growing up, fall meant soccer games and collecting acorns. Starting out in the restaurant business, fall smelled like the burning hickory of the oven at Bottega and working football weekends in Birmingham AL. Professionally, fall was the memorable season when my first restaurant opened. During the fall of 2000, a perfect mix of quality culinary training and joyful disorganization pushed local, seasonal fall vegetables into the market. Well ahead of the national curve, long before there were “locavores” or “foodies,” Chattanooga became a place where it was OK to serve asparagus in October, but savvy diners knew better. After all, it’s the distinct seasons and change in the weather that helps to make Chattanooga so nice, and part of how we celebrate that is with the food we eat. At Public House, we have always prided ourselves in following each season with the food we serve. While modern growing techniques…
Wednesday, 16 September 2015 00:00

Nathan's Picks for Dining Around the Southeast

The Southeast is filled with a wide array of dining options. From "mom and pop" meat and threes to international cuisine and five star dining- there is no shortage of award winning restaurants to choose from. Here are owner Nathan Lindley's top picks for dining in the South: Bottega in Birmingham, AlabamaBottega has a multi-faceted personality. There is slightly dressy main dining room that is balanced by the slightly raucous café in the other half of the building, with its Pompeii red walls, huge brick wood-fired oven, long bar, and communal table, it is hard not to feel festive here. The café's patio is an ideal destination on a pretty day or evening. People come here to meet, mingle, see and be seen, and the incredible food and drinks don't hurt. Bustling with the young and the restless as well as our hard-core regulars, the energy of the café revitalizes.…
Few Southern dishes have the place of pride at the table as fried chicken. It’s enjoyed throughout Dixie, even in a geographically and culinary diverse region that celebrates shrimp & grits on the Coast, gumbo by the Delta and barbecue in the Carolinas. It has a place of honor on the menus of humble meat ’n’threes throughout the South, as well as gourmet restaurants in the United States’biggest cities who recently discovered trendy Southern cooking thanks to the national farm-to-table movement. Whether prepared by a third-generation cook who is Southern born and bred or by a five star chef who has newly discovered the virtues of macaroni and cheese as a vegetable, fried chicken continues to wow palates and comfort hungry bellies. As a food-loving city, Chattanooga has an amazing array of restaurants, and an equally amazing array of approaches to this Southern classic. When it comes to measuring whose…
Thursday, 09 April 2015 00:00

Crispy, Fried Chicken History

Immigrants such as the Scots and West Africans who settled in the American South came from a rich tradition of deep-frying chicken. For the Scots, their ancestors included a long line of Fritter eaters who ate meat breaded and fried in fat. West African cuisines frequently featured poultry fried in oil, only battered and served on special occasions as a divine indulgence. Fried chicken quickly became a Southern staple in the 19th century after it was introduced by these immigrants. Today, the tradition continues as one finds a chicken joint on nearly every city street corner. The techniques may change – from cast iron to deep fryer – but this southern delicacy appears here to stay. Southerners will argue that absolutely nothing beats a plate of fried chicken paired with a tall, cold glass of sweet tea. These two are an unbeatable combo here in Tennessee. Six years ago, when…
Part of what makes wine such an enjoyable experience is that every bottle tells a story. Any given vintage and variety gains its flavors from the smallest details— the soil, the frequency of rain, the amount of sunshine, the temperatures during the growing season, the way it is casked and aged and blended. What’s equally delightful is that we can experience wines differently season to season simply by pairing them with the foods mother nature favors at different times of year. While reds usually get more play than chilled vintages during the colder months, these whites on our menu pair perfectly with many of our seasonal dishes: Riesling is often thought of as a summer wine because of its light, fruity qualities and its reputation for being sweet. However, it works equally well in winter because of its ability to pair with strong spices that warm the body during the…
The South has always been richly influenced by a variety of cultures. In even the most classic dishes that seem deeply rooted to the region and its cities, there are the flavors of Senegalese kitchens and French pantries, intermingled ingredients and techniques from Africa, Europe, and the Caribbean. Today it has an even richer set of influences from all over the world. Atlanta’s airport is the busiest on the planet, and its suburbs are now bustling with immigrant communities from all over the globe. There are h’alal shops from Middle Easterners and North Africans, carnicerias from the burgeoning Latino population who have come from Mexico, Central and South America, and the Caribbean, as well as a plethora of Asian grocery stores from the many Vietnamese, Chinese, Korean, and Indian residents. Atlanta isn’t alone either-- from the Pakistan population in Birmingham to the Bosnian and Croation refugees who started new lives…
Friday, 28 November 2014 00:00

Fall Flavors Are Back at Public House!

We think of summer as the season for harvest, but here in Tennessee farmers have their ways of growing fresh vegetables all season long. The flavors and specifics change with the weather, but fall is still a time of bounty, of the last summer produce, sturdy vegetables, and the first winter greens. Few places is this more evident than at Southland Farms, where we source much of our produce. These days our baskets are full of dark green broccoli, sweet sunchokes, soft collard and kale leaves, earthy, rich beets, and golden butternut squash. These are the tastes of autumn in The South, flavors that are as much of their moment as cherries are of late spring, corn of shimmering July picnics, and cucumbers are of cool, shady hideaways when the AC isn't cutting it. We love experiencing fall through new treats like Fried Broccoli with Garlic Aioli, New York Strip…
Wednesday, 24 September 2014 00:00

TasteBuds Tour Teaches Chattanooga Farm-to-Table

TasteBuds Tour Teaches Chattanooga Farm-to-Table We were pleased to sponsor the 2nd Annual TasteBuds Farm Tour along with Lupi's and Community Pie. We really think it's important for people, especially kids, to learn more about how and where our food is grown locally. Farm-to-table matters because fresh food tastes better and is better for you. On some of the farms, the kids got to see cows, goats, rabbits, and bees up close, doing their part to sustain the food supply. Farmers offered up samples of their products and encouraged folks to bring coolers so they could take home artisanal honey, organic produce and meat, ornamental wildflowers, herbs, fruits, and more. There was something for everyone, from vegetarians to wine connoisseurs. Some picked a bouquet of flowers and sampled chestnuts. The farms taking part were Appalachian Bee in Ocoee, Brady's Farm Direct Meat in Dayton, CoLyCo Farm in Chickamauga, Crabtree Farms…
Spotlight on Our Farm To Table Suppliers When you bite into our sliced tomatoes, a little green salad or a Public House burger, you're supporting not only our farm to table downtown Chattanooga restaurant but a host of people behind the scenes growing crops and livestock to supply us with ingredients. Southland Farms in Morrison, Tennessee and Barton Creek Farms in Rock Island, Tennessee are just two of our suppliers. Southland grows heirloom tomatoes, squash, sweet bell peppers, eggplant, sweet corn, cucumbers, sweet onions, kale, purple potatoes, green beans, okra, cabbage, cauliflower and more for us. The farm delivers food to Chattanooga three times a week, which makes all of the difference. "Freshness is key," said Chris Irons from Southland Farms. "You know you're being served something that was picked off the vine that morning instead of two weeks ago and gassed to stay preserved while it's being shipped in…
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Public House | 1110 Market St. Chattanooga, TN 37402 | 423.266.3366
Public House, a downtown Chattanooga restaurant

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