Dine & Drink With Us!

A Chattanooga Food Blog

Public House: Southern Comfort Food in Downtown Chattanooga

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 Harvested Here Restaurant Week

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

At Public House, Downtown Dining Is Rooted in Chattanooga History

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

It Doesn't Get More Southern Than Pimento Cheese

You can tell a lot about a person from how they make pimento cheese. No two Southern cooks make it the same, and everyone’s grandmother has her own special recipe. Some add extra mayonnaise, or are particular about the brand—the Hellman’s vs Duke’s debate has raged for decades. Others add in extra ingredients like jalapenos or pickles to give pep to the simpler pimentos, or use fancier cheeses than the traditional cheddar. The ratios vary, as does the mixing process. Some like their pimento cheese chunky, some prefer it creamy smooth and consistent. There are as many ways to make pimento chee...

Read More
Social Recipes: Is She Weird

Social Recipes: Is She Weird

It's no secret that we love The Pixies-- many of the specialty cocktails on our menu are named for their songs. One of our favorites is the 1990 classic "Is She Weird," a great little track from the Bossanova album. It also makes a great little drink, with vodka, Luxardo Maraschino Liqueur, Crispin cider, sour, lime juice, and a cherry garnish. It's little sweet, a little sour, and definitely weird. Next time you get the craving and you can't get to The Social, use this handy recipe and video tutorial to make your own at home, preferably with your Bossanova record spinning.

Read More

Public Houses: A Tradition of Food, Drink, and Fun

Like Southern cooking, the public house as a restaurant format has had a long and glorious tradition. Also like many aspects of Southern cooking, the public house comes from old England. Public Houses were establishments that served food and alcoholic beverages, but were considered more upstanding than the alehouses and ginshops that were the divebars of the era. They were suitable for casual and family dining, but you didn't have to be nobility to enjoy service. They were often centers of social life in the community. You might know the typical Public House better by its shortened name-- the...

Read More

The Morning Social: Delicious Downtown Breakfast

If you love Public House for delicious, convenient, local lunches and dinners, you'll love being able to swing by for breakfast, too. We are now offering a limited breakfast selection perfect for nearby residents who want to grab an early bite, or downtown employees passing by on their way to the office. The Morning Social menu includes Sausage Biscuits and Brioche Cinnamon Rolls, along with a selection of Chattz Coffee beverages. Enjoy French Roast, Espresso, Cappucino, Lattes, Cafe Mochas, or Hot Chocolate with your breakfast choice. There are also fancy beverages, including Hot Tea, Juice,...

Read More

Spring 2013 Menu Items and Ingredients

With spring comes all sorts of new and interesting flavors fresh from the earth. We wrote recently about the asparagus coming in, but that's not the only new taste on our tables. Some old favorites are back from last spring, like the beloved Chicken Tortellini Salad with sweet peppers, tomato, mixed greens, balsamic vinaigrette, and of course—fresh spring asparagus. Some perennial plates like the Pickett’s Ranch Trout and Grilled Beef Filet have new pairings. The Trout now comes with potatoes Lyonnaise. The 8oz Filet comes with mashed potatoes and asparagus. Grilled Bay of Fundy Salmon is now...

Read More

Spring 2013 Asparagus Season at Public House of Chattanooga

"We are still wobbly on our indoor legs. Under our eyes are deep circles of leftover winter despair. In the impossible spring your cheeks will be round enough for the right spargel grin. A grin worthy of the triumph of cathedral tips breaking through the ground: the asparagus is here! Even if you don’t like asparagus, you can understand the thrill of seeing those bundles of slim stalks standing upright on the tables one early Saturday morning. It’s still chilly out. Maybe you haven’t had your first cup of coffee. But the asparagus tips sparkle, in your green-starved eyes, like jewels." -"Ho...

Read More

Shop Local Ingredients at Chattanooga Farmers Markets

We at Public House are proud to offer local ingredients from such great neighbors and farmers as Pickett's Ranch, Barton Creek Farms, Williams Island Farm, Barton Creek Farms, Lee & Gordon Greens, Signal Mtn. Farms, Walden Farms, and Bonnie Blue Farms. We know what a difference it makes to the local economy, heritage, and flavor of our recipes to source them in our own back yard. It can make just as big a difference in your own kitchen. There are plenty of great markets where you can buy produce, meat, dairy products, and more from some of the same farmers who supply Public House. If you are ...

Read More