Dine & Drink With Us!
A Chattanooga Food Blog
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 ...Read More
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...Read More
$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