Dine & Drink With Us!
A Chattanooga Food Blog
$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!Read More
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...Read More
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...Read More
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, 2004 If you ha...Read More
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 prod...Read More
The local food movement has definitely gone main stream, with more restaurants, markets, and groceries than you can count referring to their "fresh and local" fare. You can trace the local food movement's start back to the West Coast in the 1970s, but in reality it's always been around if you know where to look. Local food and emphasizing local business used to be how things were. In America, our parents and grandparents shopped at the local market, bought food from local farmers, and even grew some of their own fruits, vegetables, herbs, and more. The businesses in town were run by your neig...Read More
With so many local farmers, butchers, and brewers on our regular menu, it was clear what our new Thursday special at The Social should be. We wanted to showcase some of these great area makers and give our customers an unbeatable special. What better way to celebrate what makes the Chattanooga community rock? We call it Keepin’ It Local Thursdays, and starting at 5PM there are $2 "Big Boy" Barton Creek Farm sliders, $3 Chattanooga Whiskey pickle backs until 10PM, $10 pitchers of Moccasin Bend Brewing Company and Chattanooga Brewing Company beers, and live acoustic music by local musicians 8-...Read More
Public House is perhaps best known as a Southern restaurant, with a menu full of pimento cheese and fried chicken. But what exactly does “Southern cooking” mean in the New South? First and foremost, Southern cooking is comforting. It is also rooted in a sense of place. It is made from familiar ingredients that give anyone who eat them a deep connection to the land. It is about memory and history. It is about family and community. Nora Ephron wrote “What I love about cooking is that after a hard day, there is something comforting about the fact that if you melt butter and add flour and then ho...Read More
The third annual Harvest Here Restaurant week starts tomorrow from July 12-19th, 2013 and we couldn't be more excited. As Chattanooga's local restaurant community has grown as rich as the local produce, and we're thrilled about the chance to celebrate both every year. It's wonderful to come together and share what we do best in our individual kitchens with many of the same ingredients grown in the 100 mile radius around Chattanooga. Public House sources as many ingredients as possible from these regional farms year round, and we change our menu seasonally to reflect what's really growing in T...Read More
Public House simply wouldn’t be what it is without an amazing location. After all, the space we occupy has as much history as the food we serve. Warehouse Row was built when Chattanooga was a booming railway hub, the rail lines converging beneath where many of Public House’s neighbors now stand—TVA, EPB, the Public Library. Even before Public House was ever dreamed up, this was a place defined by bringing people together. Though Chattanooga’s downtown is very different than it was when Warehouse Row was first built, it’s still somewhere that people can connect. With EPB just down the street p...Read More