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Wednesday, 26 February 2014 00:00

Recipe: Public House Vanilla Bean Crème Brulee

The Vanilla Bean Crème Brulee is a popular item on the Public House dessert menu, offering a rich custard base topped with a delicious layer of hard caramel. This item as it is known today traces its roots back to 1691 France. That was the year it first appeared in a cookbook. Vanilla beans are usually very aromatic with a full, rich taste. They are great for use in flavoring desserts, beverages, alcohol, sauces and many other recipes. This is the scaled-down version of the Public House treat for home use, with the instructions below from Dottie May Youells. 1. Assemble the ingredients:- 1 Quart of Heavy Crème- 1 Vanilla Bean, (score down the middle and pull the seeds from the pod) opt. 1 teaspoon of vanilla extract.- 1 cup of Granulated Sugar- 6 Egg Yolks 2. Combine the heavy crème, vanilla bean (pod and seeds that were removed from…
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…
Tuesday, 07 January 2014 00:00

Why Great Restaurant Service Matters

We work hard to give our guests the experience and attention they’d receive at a fine dining restaurant, without the big bill. That’s why it makes our day when folks write reviews with comments like, “The service was excellent and wait staff pleasant to dine with. In particular, request David as a server if you can get him. This gentleman commands quite a vocabulary and enjoys his work and demonstrates this in his communication to you.” Or, “Our server, Alex was very attentive and very personable. We were even paid a visit by Lou the manager; he really seemed interested in what we thought of the restaurant.” That’s our reward for taking care of you. We do our best to make sure that when you do know a server or bartender or cook that you know them for being informed and attentive. We have regular meetings with our staff to…
Tuesday, 31 December 2013 00:00

A Mid Winter Lunch in Downtown Chattanooga TN

We have several new Mid-Winter items that we are very excited about, and they happen to come together as an excellent lunch. They're all a little different, pulling in wider influences to spice up our lunch menu. None of them loose that essential Southern quality, however, of being ultra comforting. Next time you come to Public House for lunch, leave your car with the free Warehouse Row valet, slip inside, and leave your workday behind for one meal. These items are perfect for lunching with a friend-- one appetizer to share, a sandwich to enjoy, and a creamy side to savor. Start off with the 5 Spice Pork Belly is delicious with a twist. The melt-in-your-mouth pork belly is a familiar flavor and sensation, but the dusting of Chinese 5 Spice gives it a warm, exotic hint you won't find in grandma's kitchen. It comes with Squash Chow Chow, which…
  Now until December 15th you can purchase a $50 Public House Gift Card for just $40, as well as enter to win a $100 Gift Card from Public House or one of the other participating local businesses!   Click here to purchase!
Friday, 25 October 2013 00:00

What Makes a Classic Community Hub

There are some bars and restaurants that are just bars and restaurants, and then there are those that become community hubs. The difference is hard to pin down, just as it’s hard to pin down what makes some people the sort who seem to know everyone and put anyone they encounter at ease. George Orwell tried to imagine what the ideal pub would be like in 1946, writing “If you are asked why you favor a particular public-house, it would seem natural to put the beer first, but the thing that most appeals to me is what people call its “atmosphere.” Ask anyone else today what makes them choose their favorite neighborhood watering holes to return to time after time and they’d probably give you the same response. George Orwell suggested that a public house with good atmosphere should have good, affordable food, quality drinks served in glasses that are…
We are so excited that Chatter Magazine featured our recipe for Sauteed Sea Scallops with Summer Succotash and Basil in their September 2013 issue! This recipe is Nathan Lindley's contribution to their spread of Sustainable Samplings recipes to celebrate Serve & Protect week. This was the third annual event to promote more sustainable seafood harvesting and farming practices and education area consumers in how to conserve our fragile seafood resources. The 2013 Serve and Protect week culiminated in a Cast Iron Cookoff between local chefs, including our own Michael Lindley, Matt Marcus (the 2012 Cast Iron Cookoff Champion), Nick Goeller of 212 Market, John Palacio of Porter’s Steakhouse, and Mac Casteel of Café on the Corner. Michael Lindley won first place tied with Matt Marcus with truly spectacular dishes featuring sustainably caught Gulf shrimp. The recipe featured in Chatter Magazine features sustainably caught Scallops. Nathan Lindley advises using fresh, never-frozen…
If you read the food section of the Times Free Press this week and are thinking it's OK to use instant grits, here is some sage advice from my mentor and the man Garden & Gun magazine calls the Godfather of Southern Cuisine:"Stone-ground grits from old fashioned mills that use locally grown, organic corn has significant texture and vivid corn flavor.  It bears no relation to the "quick" grits served in greasy spoons throughout the country.  If your local grocer doesn't carry stone ground grits, check your local health food store." - Frank Stitt's Southern Table, p.22, Artisan, 2004If you have already used your tastebuds to figure out what a big difference there is between stone-ground and instant grits, here is our recipe for how to make classic creamy grits.  If you haven't tasted the difference for yourself, come in and try one of the grits dishes on our menu!Public House Creamy GritsServes 4-6 peopleOver medium heat bring:…
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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