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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…
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…
Public House is proud to serve fresh ingredients acquired from Chattanooga area farmers like Danny Roller of Barton Creek Farms, Chris of Southland Farms, Pickett’s Ranch, Lee & Gordon Greens, Signal Mountain Farms, and Sequatchie Cove Creamery. We’re fortunate to have several local farmers' markets offering locally grown produce, seasonal fruits, baked goods, farm fresh eggs, preserves, grass-fed beef, honey, and more. Below is a listing of Chattanooga TN farmers' markets in Chattanooga, TN and our surrounding area.  Find a market near you and source local and healthy food options for your home. Farmers' Markets in Chattanooga & surrounding area: Audubon Acres (Lookout Farmer's Market @ Audubon Acres)East Brainerd Area 900 Audubon Society, Chattanooga, TN [email protected] Tuesdays 3 - 6pm (423) 892-1499 Brainerd Farmers Market Grace Episcopal Church20 Belvoir Avenue, Chattanooga, [email protected] Saturdays 10 am-Noon (404) 245-3682 Chattanooga Market 1829 Carter Street, Chattanooga, TN http://[email protected] late April – early December,…
Thursday, 09 January 2014 16:35

Fried Chicken: The Ultimate Southern Classic

Of all traditional Southern dishes, fried chicken might be the most iconic. Although fried chicken can be found in other culinary traditions such as Korean and Chinese cooking, when you say “fried chicken” you can’t help but think of the South. Even so, fried chicken is a wonderful example of how many different culinary histories met and blended here to create a new style of cooking. The dish has roots in both Scottish and West African kitchens, and was transformed with new ingredients like bacon fat and lard as it became a true part of the South. Like pimento cheese, fried chicken has enjoyed being both a special occasion treat and an every-day staple during its long history. Once made with young, tender spring chickens and pullets, fried chicken is no longer a seasonal dish, but one that can be enjoyed year round. It’s not only gone from a spring…
A truly local restaurant is about more than where it sources its products—it's also about its involvement in and creation of community, and local entrepreneurship. Yet that's not to say that the ingredients don't matter. After all, local ingredients themselves create stronger communities. Like Catie Cummings Morris wrote for the Main Street Farmers Market blog, "Farming methods have a heavy impact on the quality of the air we breathe, and in turn the health of our community." Foods grown locally, sustainably, and as organically as possible make for better local environments and healthier produce. As if that weren't all enough, purchasing from area farmers strengthens our local economy, and creates wonderful relationships. That's why we're so glad we have amazing farmers right here in the Chattanooga area that bring the farm to our table. We love working with Danny Roller of Barton Creek Farms, with Pickett's Ranch, Lee & Gordon…
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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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