Dine & Drink With Us!

A Chattanooga Food Blog

Join Us for the Wine Event of the Season

Join us at Chattanooga Public House on Monday, November 11th from 6:30 pm to 8:30 pm for the wine event of the season! Hosted by Banville Wines and Matt Callahan of Public House, this event will feature a delicious, seasonal 3-course family-style dinner, preceded by various hors d’oeuvres. Each course will feature an impeccable wine pairing to make for an indulgent fall meal you'll never forget.

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 ...

Nathan's Picks for Dining Around the Southeast

The Southeast is filled with a wide array of dining options. From "mom and pop" meat and threes to international cuisine and five star dining- there is no shortage of award winning restaurants to choose from. Here are owner Nathan Lindley's top picks for dining in the South: Bottega in Birmingham, Alabama Bottega has a multi-faceted personality. There is slightly dressy main dining room that is balanced by the slightly raucous café in the other half of the building, with its Pompeii red walls, huge brick wood-fired oven, long bar, and communal table, it is hard not to feel festive here. The c...

The Best Fried Chicken in the Scenic City

Few Southern dishes have the place of pride at the table as fried chicken. It’s enjoyed throughout Dixie, even in a geographically and culinary diverse region that celebrates shrimp & grits on the Coast, gumbo by the Delta and barbecue in the Carolinas. It has a place of honor on the menus of humble meat ’n’threes throughout the South, as well as gourmet restaurants in the United States’biggest cities who recently discovered trendy Southern cooking thanks to the national farm-to-table movement. Whether prepared by a third-generation cook who is Southern born and bred or by a five star chef who...

Crispy, Fried Chicken History

When a guest orders the Public House Fried Chicken, expectations are often exceeded as the server brings out a platter including a chicken breast, thigh and leg alongside our house-made hot sauce and delectable mac & cheese. But have you ever thought about the history of this southern staple?

White Winter Wine Pairings at Public House Chattanooga

Part of what makes wine such an enjoyable experience is that every bottle tells a story. Any given vintage and variety gains its flavors from the smallest details— the soil, the frequency of rain, the amount of sunshine, the temperatures during the growing season, the way it is casked and aged and blended. What’s equally delightful is that we can experience wines differently season to season simply by pairing them with the foods mother nature favors at different times of year. While reds usually get more play than chilled vintages during the colder months, these whites on our menu pair perfec...

Tasty Accents Add a Worldly Twist to Classic Dishes

The South has always been richly influenced by a variety of cultures. In even the most classic dishes that seem deeply rooted to the region and its cities, there are the flavors of Senegalese kitchens and French pantries, intermingled ingredients and techniques from Africa, Europe, and the Caribbean. Today it has an even richer set of influences from all over the world. Atlanta’s airport is the busiest on the planet, and its suburbs are now bustling with immigrant communities from all over the globe. There are h’alal shops from Middle Easterners and North Africans, carnicerias from the burgeo...

Fall Flavors Are Back at Public House!

We traditionally think of summer as the season of harvest, but Tennessee farmers have ways of growing fresh produce all season long. Come enjoy the fall flavors of the south at Public House Chattanooga.

TasteBuds Tour Teaches Chattanooga Farm-to-Table

Farm-to-table matters because fresh food tastes better and is better for you. As such, we were pleased to sponsor the 2nd Annual TasteBuds Farm Tour alongside Chattanooga favorites, Lupi's and Community Pie. We really think it's important for people, especially kids, to learn more about how and where our food is grown locally.

Spotlight on Our Farm To Table Suppliers

When you bite into our sliced tomatoes, a little green salad or a Public House burger, you're supporting not only our farm to table downtown Chattanooga restaurant but a host of people behind the scenes growing crops and livestock to supply us with ingredients. Southland Farms in Morrison, Tennessee and Barton Creek Farms in Rock Island, Tennessee are just two of our suppliers. Southland grows heirloom tomatoes, squash, sweet bell peppers, eggplant, sweet corn, cucumbers, sweet onions, kale, purple potatoes, green beans, okra, cabbage, cauliflower and more for us. The farm delivers food to Cha...

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