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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.chattanooga restaurant fall menu

At Public House, we have always prided ourselves in following each season with the food we serve. While modern growing techniques and transportation make it possible to serve a trendy item like brussels sprouts all year, we think it’s important to slow down and savor each season and celebrate the produce that defines it. Each fall, for a brief time, we reintroduce fall squash, a fall bean and fried green tomatoes. Tomatoes, freshly plucked from the vine before they ripen so they do not rot, are breaded, fried and served with a classic, Mississippi “comeback” sauce. Butternut squash, which is abundant from our local farmers, is carefully roasted with rosemary and thyme and then mashed with a drizzle of sweet honey. This fall, we are introducing slow-cooked, cranberry beans paired with smoky bacon and a hint of spice. Until the first frost tells us it is time to move to the winter crop, we celebrate the cool in the air, football on Saturdays, and a menu that indicates it is fall.

Monday, 05 May 2014 00:00

Feelin' Five Anniversary Special

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A Message from Nathan Lindley, Owner:

5 years ago, on May 15 Public House Chattanooga opened. It was an extremely strange and difficult time for me personally. I had moved my family back from Nashville for yet another risk-laden restaurant startup. As you may remember, the economy was very fragile and everyone was in shock from the market crash. We were living in an apartment above St. John's – so in a sense, very much back where we started. Things seemed unsure and precarious; so I don't necessarily look back on the opening with fondness. However, the five years as a whole have been extremely rewarding. We have made so many friends – both guests and staff. We have the honor of feeding hundreds of you every day. Our location, which seemed so desolate when we opened, is now a bustling office and retail environment. Things look great for the next five years, so let us show our gratitude to you for making it all possible with some Feelin' Five Anniversary specials.

Week 1 Specials (Tuesday, 5/6 - Thursday, 5/8)

  • bigCatScreenShort1Big Cat - $5 El Gato bottle of wine
    One of the two remaining servers from the opening staff, Matt Hill, or "Big Cat," is responsible for staff nicknames and proper disposal of any cupcakes left behind from a bridal shower. (Limit one bottle per table, must accompany food purchase)

  • $5 Pimento Cheese
    Five years ago it seemed a little odd to take a staple Southern sandwich spread and serve it as an appetizer. Our first GM felt like it would make a popular appetizer and serve as a nice tribute to our mentor Frank Stitt. We still follow the recipe from the Highland's Bar and Grill cookbook (with one minor tweak), which is why we are never afraid to share it. I think that almost every restaurant that has opened in the last five years has included a pimento cheese appetizer and it remains our biggest seller, so clearly people like it.

Week 2 Specials (5/12 - 5/17) – all week specials for the day we openend, the 15th

  • CrimsonGhoastDanny Roller Hamburger Steak with Mushroom Duxelle ($15)
    One of our favorite suppliers from the last five years is Danny Roller. His beef is great and his personality fits with us perfectly. He has developed a new grind of his grass fed, dry aged beef for the meatballs at Primo that also makes about the best hamburger steak ever. I think this may be a staple on the menu for the next 5 years.

  • The "Crimson Ghost" Special
    The other remaining member of the opening service staff, David Phillips got his nickname from a picture of him serving a guest where he appears to be a spirit. As our resident hipster, he also wears skinny jeans and white shoes. The guys in the kitchen think this is hilarious. Drink a Miller High Life hipster beer in honor of the Crimson Ghost this week for only $1.50

Week 3 Specials (Monday, 5/19 - Thursday, 5/22)

  • TioPixies Drinks – all house cocktails are $5

  • The "Tio" Special - Lunch Fried Chicken $5
    Tio, the last member of the opening staff sadly left a week ago. After 5 years of working every lunch here and then dinner somewhere else, he is only going to work one job for a few months – "vacation." He ate a piece of fried chicken almost every day. So, in honor of Tio, we'll be offering Lunch Fried Chicken for only $5!

Week 4 Specials (Monday, 5/26 - Thursday, 5/29)

  • GabrielThe "Gabriel" Special -  add salmon to any salad for $5.
    (Gabriel's story coming soon...)

  • "Public Nuisance" and "Where is my Mind?" cocktails for $5.  
    Public Nuisance is the recipe created by opening bartender Jerome and this special also features our current cocktail Where is my Mind $5. 
Jackie Errico
Public House | 1110 Market St. Chattanooga, TN 37402 | 423.266.3366
Public House, a downtown Chattanooga restaurant

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