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Chef’s ChoiCe

Gulf Oysters Served on the Half ShellFried green tomatoes with a buttermilk dress-ing and 1885’s famous pimento cheese bring a classic Southern flair to this dish of Gulf oysters served on the half shell. The oysters are served with garnishes of horse-radish, cocktail sauce, lemon, hot sauce, and crackers. The combina-tion of the fried green to-matoes and Gulf oysters is a true fusion of South-ern and Coastal flavors.

1885 Grill

423.485.3050 | info@1885grill.com | 1885grill.com3914 St Elmo Ave | Chattanooga, TN

• LocaLLy Grown, LocaLLy Sourced Food

• Live muSic on the patio every Sunday, monday, & thurSday, and Look Forward to coLLeGe FootbaLL cookoutS!

• Friend uS on Facebook For up-to-the-minute eventS & SpeciaLS

A southern coastal restaurant specializing in fresh seafood, quality steaks, and southern sides.

Proudly located in the beautiful St. Elmo neighborhood of Chattanooga, Tennessee.

S O U T H E R N C O A S T A L

Butternut Squash SoupUsing fresh and flavorful local squash and other in-gredients helps to set this butternut squash soup apart. Homemade chicken stock flavored with onion, garden herbs, and fine sea salt forms a savory base. For the final touch, the soup is garnished with sage and served with garlic toast. Seasonal, yet perfect year round, it’s great when paired with duck, tur-key, or venison.

La Cabriole French Restaurant

T A S T E O F T H E S E A S O N

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BBQ Ribs Traditional Southern BBQ was the inspira-tion for these savory ribs. Smoked to fall-off-the-bone perfection, the ribs at Sugar’s are finished with a basting sauce over a hot wood fire. Sugar’s ribs are about the great taste of meat, and they’re served with your choice of six different regional sauces of the south..

Chef’s ChoiCe

Sugar’s Ribs and Sugar’s Downtown

Grilled Poblano Pepper Described by some as the

“queen of mild peppers,” the poblano pepper in this dish is seeded, split, and filled with Boathouse’s fresh rotisserie chicken before it’s grilled over a wood fire. After the smoky pepper has been grilled, it’s finished with queso and feta cheese, tomatoes, avocado, and cilantro. Perfect as a light meal or a shared appetizer, this dish is chock full of fresh, flavorful ingredients. B O L D & F R E S H

Boathouse Rotisserie and Raw Bar

S M O K E D T O P E R F E C T I O N

1459 Riverside Drive, Chattanooga, TN 423.622.0122www.boathousechattanooga.com

507 Broad Street, Cha� anooga, TN423.508.8956

www.sugarscha� anooga.com

2450 15th St., Chattanooga, TN423.826.1199

www.sugarsribs.com

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Chef’s ChoiCe

Rabbit 3 WaysThis woodsy dish is full of Ap-palachian flair. A collabora-tion between Shelly Cooper and sous chef Bruce Lafone inspired by samples from a farm in Tennessee, the dish is a delectable combination of this slightly sweet, mild meat. Consisting of bacon-wrapped rabbit saddle (breast meat) and confit rabbit leg, it’s a some-what more exotic choice than a typical chicken dinner. A hick-ory smoked tomato-celery root puree garnishes the dish, and sides of quick-braised celery hearts, delicate watercress, and frisee and heirloom tomatoes complement the lean, tender meat.

TerraMae Appalachian Bistro

“...true passion on a plate.” —The Pulse Magazine

PRIVATE PARTY? CELEBRATE YOUR EVENT

Call 423.710.2925to speak with our events Coordinator

TERRAMAECHATTANOOGA.COM122 E 10TH ST•423.710.2925

dinner Mon - Thu: 5 – 9pm Fri - Sat: 5 – 10pm

BrunCh Sun: 11am – 2pm

CoCktail hour Mon - Fri: 5 – 7pm

At

W O O D S Y F L A V O R S

CioppinoCioppino is a fish stew with Italian-American roots. Made with fresh, catch-of-the-day fish, it is of fered year-round with dif ferent types of sea-sonal seafood. The rich broth is made with sautéed onions, garlic, parsley, olive oil, and a house-made fish stock. Wine is added for a bright, clean flavor, and dried chilies add a bit of heat. Crushed pomo-doro tomatoes give the dish a deep red hue. “The broth is ul-timately the star, but it allows us to showcase our dif ferent varieties of fresh seafood and shell fish in a unique way,” says Chef Jason Greer. Served with a crusty piece of grilled French bread it’s great for any season.

Canyon Grill

canyongrill.com 28 Scenic Highway, Rising Fawn, GA 706.398.9510 I T A L I A N - I N S P I R E D

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Chef’s ChoiCe

Angus RibeyeBald Headed Bistro’s Angus ribeye from nearby Creek stone Farm is wood-fired for an authentic rustic taste.Topped with a roasted garlic spread, the steak boasts robust flavor. Sides of Brussels sprouts and hand-picked local chanterelle mushrooms complement the tender, succulent steak.

Bald Headed Bistro

BaldHeadedBistro.Com

423.472.6000

201 Keith St.

SW Cleveland, TN 37311

O p e n M O n d a y - S a t u r d a y f O r d i n n e r

L O c a t e d i n t h e V i L L a g e g r e e n t O w n c e n t e r

B A L D H E A D E D B I S T R O

Fine Dining in the South

Serving Prime Steaks &

Supporting Locally Grown

& Crafted Foods

P R E M I U M C U T

Nawlins PastaMade with the concept of bring-ing the taste of New Orleans to Chattanooga, the Nawlins Pasta is full of zesty low coun-try flair. Locally-grown sautéed bell peppers and onions, grilled chicken, and andouille sausage are added to penne pasta, Cre-ole seasoning, and white wine cream sauce. Garnished with Parmesan cheese and fresh parsley, this dish is bursting with the flavors of Louisiana fa-vorites. “This dish, like so many of our other dishes, is designed to excite every taste bud,” adds owner Cherita Adams.

Blue Orleans Seafood Restaurant

Experience the Taste of New Orleans

For Catering & Private Events go online at blueorleansdowntown.comExecutive Chef & Owner Mike Adams

1463 MARKET ST, CHATTANOOGA, TN 37402 | (423) 757-0088 | BLUEORLEANSDOWNTOWN.COM

L O W - C O U N T R Y F L A I R

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Chef’s ChoiCe

Shrimp and GritsCafé 7’s Southern spin on this iconic coastal dish is a customer fa-vorite. Jumbo shrimp are sautéed with fresh tomatoes, green on-ions, and Applewood smoked bacon and served over creamy stone-ground grits with cheese. It ’s a combination of sweet and savory flavors that you won’t soon forget – especially when paired with sweeping moun-taintop views.

Café 7 at Rock City

Each Season, New Reason!

Get your Rock City Annual Pass for less than the cost of two single-day admissions. Enjoy the freedom to visit Rock City and our incredible fall festivals & events like the Enchanted Maize & Rocktoberfest as often as you like for a full year.

for more info call 706.820.2531 SeeRockCity.com

A “Best Scenic View”Southern Living, Reader’s Choice Awards

“One of America’s Top 101 places to visit”National Geographic, USA 101

Editor’s Pick“12 Ultimate Trips for Kids”

Southern Living

Southern food with a modern twist.

The perfect place to take inthe 7 states view at Rock City

while feasting on delicious modern Southern cuisine.

Seating available Thur.–Sun.11am-4pm (open April – Oct).

Local, Fresh, SeasonalSeeRockCity.com C R E A M Y & S A V O R Y

Bangkok Curry with Braised PorkRice noodles and low-and-slow braised pork are served on a bed of cabbage and topped with black ses-ame seeds in this Bangkok Curry with Braised Pork pasta dish. Sweet coco-nut curry, broccoli, carrots, red bell pepper, onion, and mushrooms are all incor-porated into the dish, add-ing a burst of flavor to this vibrant, colorful meal.

Noodles & Company

A F U S I O N O F F L A V O R S

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Chef’s ChoiCe

New York Style PizzaNew York is a mecca for pizza makers and connoisseurs, and Mike and Taylor Monen visited and studied the best techniques. The fruit of their ef fort is Com-munity Pie’s authentic New York style pizza, which is made from homemade dough and cooked in traditional wood-fire ovens im-ported from Italy. The Little Italy is topped with house-made fennel sausage, pepperoni, homemade ricotta, chiles, garlic, basil, and pecorino romano. Their Drunk Pig pizza is layered with ricotta, fennel sausage, fresh mozzarella, parmesan cheese, crushed red pepper, and a house-made vodka sauce. The DeMarco mixes fresh and shredded mozzarella with handtorn basil, extra virgin olive oil, and pecorino romano.

S T R A I G H T F R O M T H E O V E N

Community Pie

Muscovy DuckThis coffee-crusted Mus-covy duck is delicately sliced and arranged neatly on a bed of sweet potato and corn hash. A unique savory taste is added by the coffee crust, while the sweet potato hash provides a bit of sweetness. A garnish of Chattanooga Whiskey red pepper drizzle cre-ates a beautiful presen-tation and a delicious, local touch.

212 Market Restaurant

212 Market St.423.265.1212

Celebrating 22 Years of Local Foods &

Sustainable Practices

Lunch, Dinner & Weekend Brunch

Gluten Free, To Go, Bakery & Catering

212market.com

Sustainable wild-caught Gulf Coast shrimp, topped

with black-eyed peas, salsa and Link 41 Andouille sausage

on a bed of creamy local Falls Mill grits.

S W E E T & S A V O R Y

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Chef’s ChoiCe

Crisp DuckThis twice-cooked half duck dish is steamed for one to two hours for ten-derness, and then fried for a crispy outer layer, creating layers of texture and flavor. Marinated with ginger, onion, salt, and peppercorns, this dish is bursting with a fusion of vibrant flavors. A house-made sweet plum sauce is served on the side for dipping, add-ing another layer flavor to this delightful dish.

Formosa Restaurant

Pan Fried Cubed Steak, Mashed Potatoes, and Pinto BeansA traditional Southern-style meal was the inspiration for this dish. T-Bone’s chef Elijah Owen Smith serves up his fried cubed steak with a melt-in-your-mouth flour-based coating. The mashed potatoes are mixed with real cream and butter for a smooth, rich flavor, and are sprinkled with a simple dash of salt and pepper. The pinto beans are cooked with bacon slices and onions, which make them a flavorful comple-ment to the hearty steak and potatoes. S O U T H E R N C O M F O R T

T-Bone’s

5425 Hwy. 153 N (up from CiCi’s Pizza) • Open 7 Days423-875-6953

Voted Best Chinese Cuisine for Over a Decade and Best Restaurant in Hixson from 2009-2013 in CityScope’s Readers’ Poll

Unrivaled Chinese Cuisine

CHINESE CUISINE • ESTABLISHED 1981

Visit Two of Chattanooga’s Finest Family Owned Restaurants!!

129 North Market Street, North Chattanooga • 423.265.2354

CityScope Dining Award Winner 6 Straight Years!Voted “Best Breakfast”

2007, 2008, 2010, 2011, 2013“Old Time Favorite” 2010-2012

“Best Deal For Your Buck” 2010, 2011, 2013 and Favorite in NorthShore 2011

by CityScope Magazine Readers!

Open on Sundays$3.50 Bloody Marys from 1-9 PM

Lunch Specials DailyNFL Red Zone, and Game of the Week

on 15 Big HDT TV ‘SDon’t miss out on our Famous Smoked or Fried Wings!

Follow us on Twitter @Tboneschatt for a Discount Coupon!

Chattanooga’s Favorite Sports Bar Located on the Southside

1419 Chestnut Street • 423.266.4240

Chattanooga Landmarks for Nearly 50 Years

Thank you for all the years you have helped us win!

V I B R A N T & C R I S P Y

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Chef’s ChoiCe

CityScope® BoatA custom selection by Ex-ecutive Chef Watanabe, this spread boasts a vari-ety of colors, tastes and textures appropriate for any appetite. The Chicken Teriyaki pairs well with the Seafood Tempura, the Pink Roll, the Blue Ridge Roll, and the Dragon Roll. The Blue Ridge Roll is a house favorite – it’s packed with fresh Walu, avocado, and crawfish and gets a light and crispy finish in the deep fryer.

Sushi Nabe

C O L O R F U L & F R E S H

C h a t t a n o o g a ’ s O r i g i n a lJ a p a n e s e R e s t a u r a n t

110 River Street (Inside Coolidge Park)

423.634.0171 sushinabechattanooga.com

Monday: Closed | Tuesday-Thursday: 11:30-2:30; 5:00-9:30Friday: 11:30-2:30; 5:00-10:00 | Saturday: 12:00-10:00

Sunday: 12:00-9:00

3

D I N I N G A W A R D S

2010 2011 2013

Marinated Grilled Pork TenderloinThis succulent pork ten-derloin is marinated in a mustard brine before being grilled to order and then sliced. Served with basil cornbread waffles and black-eyed peas, the permanent menu item also has a seasonal aspect to it with a fresh garnish of green tomato chow chow. A flavorful bal-samic molasses syrup surrounds the dish.

FoodWorks

Progressive southern cuisine with global in uences; new spins on old classics.

Lunch & Dinner Served DailySaturday & Sunday Brunch

WE ALSO CATER!On-Site ~ Off-Site

Flawless events that can accommodate your specifi c

needs, taste & budget.

Open Daily at 11 am ~ 205-C Manufacturers Roadfoodworksrestaurant.com ~ 423-752-7487

A T W I S T O N A C L A S S I C

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Meaty Lasagna Lupi’s may be best known for its pizza and calzones but the same signature quality ingredients that have made Lupi’s a Chattanooga staple go into this hearty pasta dish. The house-made lasagna is made with 100% local ground beef and ground sausage, an Italian cheese blend, and fresh herbs and seasonings. Served with piping hot bread made fresh daily, this comfort food favorite is a perfect fall weather dish.

Lupi’s Pizza Pies

DOWNTOWN266.5874

HIXSON847.3700

EAST BRAINERD855.4104

OOLTEWAH602.7499

CLEVELAND476.9464

THANK YOU, CHATTANOOGA, for voting us BEST PIZZA year after year!

www.lupi.com

H E A R T Y & H O U S E - M A D E

Chef’s ChoiCe

Braised Lamb ShankA braised and slow-roast-ed lamb shank is served alongside roasted veg-etables including carrots and celery for this Greek-inspired dish. Sides of creamy parmesan risotto, fresh asparagus, and a to-mato broth complement the flavors of the tender, flavorful meat.

Acropolis Mediterranean Grill

Local, Seasonal, Fresh.

Celebrating our 20th year at Hamilton Place

2213 Hamilton Place Blvd Chat tanooga, TN 37421 423-899-5341 www.acropolisgrill.com

S L O W- R O A S T E D & T E N D E R