Dine & Drink With Us!

A Chattanooga Food Blog

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...

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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,...

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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...

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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...

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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 ...

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What Is Southern Cooking?

"Southern is William Faulkner, "Intruder in the Dust." I met him in Café Nicholson. Upon our meeting, he wanted to know if I had studied cooking in Paris. Southern is a beautiful dish of fried chicken, cooked carefully in home-rendered lard and butter with pieces of country ham added, then served with a brown gravy spooned over spoon bread. Southern is Eugene Walter, deep in Alabama, a Renaissance man, a gourmet, always with a brilliant thought. Southern is Marie Rudisill, author of a cookbook that emulates the friends she grew up with, cooked with, and loved. Southern is all the unsung heroe...

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Public House Celebrates Mid-Winter Flavors With New Food and Drink Menus

Southern food may be traditional, but it’s never boring at Public House. The restaurant offers New South updates of classic dishes at casual prices, and regularly shakes things up with seasonal menu changes that reflect what is available at local farms. The most recent changes are a new mid-winter dinner menu, as well as new drink and small plate menus at The Social, Public House’s bar. New items on the lunch and dinner menus include Grilled Beef Fillet and Poached Lobster with mashed potatoes and little green beans and Duck Confit with mashed potatoes, red cabbage, and grapes. New dinner app...

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Social Recipes: Buffalo Ginger Cocktail

There's a lot of ginger memes out there, and many a redhead is SO OVER the jokes. But our Buffalo Ginger Cocktail is something redheads can be proud to be associated with. It's a simple cocktail that fits in perfectly with Public House's approach to food and drinks-- something classic and even basic, but done better than anywhere else. It's true of the meatloaf, it's true of the fried chicken, and it's true of our take on the classic Bourbon Ginger. We make ours with Buffalo Trace bourbon. Buffalo Trace is very special, and as their website explains it is the oldest continuously operating dis...

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Social Recipes: Ramos Gin Fizz

Social Recipes: Ramos Gin Fizz

Henry C. Ramos invented the Ramos gin fizz in 1888 at his bar, the Imperial Cabinet Saloon on Gravier Street in New Orleans. The drink quickly became so popular that many bars serving them hired teams of young men to shake the fizzes so the many customers ordering them wouldn't have long waits. Fortunately The Social has gotten the Ramos gin fizz down pat, and it isn't the trendiest drink in the country at the height of county fair season, so you won't have long to wait if you order one at the bar. Even better, use this helpful video to learn the recipe and technique for making your own at hom...

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Mushroom Bread Pudding Recipe

One of our most requested recipes in the past month is recipe for our mushroom bread pudding. As we adapted it from an old Saveur magazine recipe, we are more than happy to share: Melt ½ lb. Butter with ½ cup chopped Garlic Spread over 1 loaf sliced Niedlov’s sourdough and toast lightly Allow bread to cool and break into small pieces In large bowl add 8 cups cooked mixed mushrooms (we use oyster, shiitake, cremini, portobella) Mix 6 eggs, 1 qt. heavy cream, ½ cup goat’s cheese and S&P Pour over bread and mushrooms and mix Let sit for 30 min before placing in baking dish Bake at 350 for 18-2...

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