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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

Thursday, 09 January 2014 16:35

Fried Chicken: The Ultimate Southern Classic

fried-chicken-public-house-chattanoogaOf 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 and summer treat made by hand for company or on holidays but become as much a part of fast food as hamburgers and hotdogs. Never the less, every Southern cook has their own way of approaching the classic, from Colonel Sanders’ famous 11 herbs and spice to tweaks to the brine or what kind of oil or lard is used for the frying.

At Public House, we wanted to give fried chicken the star treatment it deserves, the way your grandmother would have, rather than letting it stay at the truck stop or gas station. We wanted to show just how good it can be when you use quality meat and find the perfect balance of salty, savory, sweetm sour, and spicy. Our brine is sweet and salty, the breading crunchy, and everything perfectly fried without getting too greasy. Served up with that classic Southern “vegetable” macaroni and cheese, and topped with our house-made hot sauce, we’ve paid attention to each detail.

Maya Angelou declared “The best comfort food will always be greens, cornbread, and fried chicken.” Whether you are seeking comfort or celebrating, grabbing a quick lunch or wowing guests there are few dishes as versatile as fried chicken. There is a reason that fried chicken remains the reigning dish in Southern cooking. For centuries it has been well-loved and its recipes fiercely guarded, and we’re sure that will continue for centuries more.

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

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