Feelin' Five Anniversary Special

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 extremel...

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Giardiniera: Pickled Veggies Recipe

In the United States, giardiniera is commonly available in traditional or spicy varieties (aka "Hot Mix"). In Chicago, giardiniera is used as a condiment, typically as a toppingon Italian beef sandwiches. A milder variety is used for the olive salad in the Muffaletta sandwich - popular in New Orleans. Here at Public House, we serve the house pickled veggies with crackers as a snack offering on our menu. This is our Giardiniera Pickled Veggies Recipe. Enjoy, and make yourself at home! Instructions Cut into bite sized pieces: Cauliflower Squash and/or Zucchini Green Bell Peppers Carrot Ce...

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Public House offers Chattanooga event Catering

Public House is a great destination to meet a friend for lunch while shopping at Warehouse Row or meeting them after work for a drink at The Social, but we bring the same quality food and friendly service to private events that we host and now Chattanooga event catering as well. Just imagine it: Having your wedding reception or corporate gathering in the heart of downtown Chattanooga, just a short distance from hotels where your guests might be staying and there are a lot of fun things to do. Best of all, you can incorporate the food and drinks you love from Public House and The Social. We ca...

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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. Assemble the ingredients: 1 Qua...

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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 enjoye...

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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 ...

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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...

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$50 for $40 Gift Cards and a Chance to Win a $100 Gift Card to Participating Chattanooga Businesses!

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!

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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...

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Recipe for Sauteed Sea Scallops with Summer Succotash and Basil

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 20...

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