Dine & Drink With Us!
A Chattanooga Food Blog
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...Read More
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...Read More
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...Read More
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...Read More
As seen in Taste Buds• Savor Local Flavor spring/summer 2012 - The Chattanooga Region's Guide to Locally Grown & Crafted Foods This recipe is an easy way to highlight local produce like field peas, corn and tomoatoes during the summer season! Use Link 41 bacon, which is made from locally raised pork, to make this side dish even better. Ingredients: 1 tbsp. olive oil Six slices or 1/2 lb bacon 6 ears fresh corn 2 sprigs fresh thyme, picked and cleaned 2 cups fresh field peas (or frozen if fresh are not available) 1 cup chicken stock + extra for reheating 1/4 lb butter 1 tomato, seeded and fi...Read More