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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.

Friday, 28 November 2014 00:00

Fall Flavors Are Back at Public House!

collards at public house chattanooga tnWe 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 Steak with Collard Greens and Horseradish Cream, Butternut Squash with Honey, Roasted Beets with Goat Cheese, and our popular Kale, Golden Raisin, & Peanut Salad.

It's exciting and deeply satisfying to experience fall not just through the chill in the air and bright colors on the mountains, but through the taste of the last, sun-kissed tomatoes and the first winter root vegetables. There is the crunch of fallen leaves wherever you walk and the crunch of sunchokes on the end of your fork. The last green in the trees mirrored in the greens on your plate. The comforting goodness of tender squash. The homey feeling that comes when the temperatures drop and the sweaters and scarves come out makes you want to burrow deep like beet roots and potatoes.

Southern cooking has always been seasonal, tied deeply to the land. We're proud to honor that tradition here at Public House by adding the latest produce to our menu and occasional specials. As always, our mission is about more than good food and good company— it's about staying in touch with what's important, from quality ingredients to familiar recipes to this special place we all have in common. Join us soon, and in the mean time, check out our lunch and dinner menus to find a new fall favorite!

Written by Meghan O'Dea

Public House | 1110 Market St. Chattanooga, TN 37402 | 423.266.3366
Public House, a downtown Chattanooga restaurant

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