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1885 Grill – Gulf Oysters Served on the Half Shell
Fried green tomatoes with a buttermilk dressing 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 horseradish, cocktail sauce, lemon, hot sauce, and crackers. The combination of the fried green tomatoes and Gulf oysters is a true fusion of Southern and Coastal flavors.
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La Cabriole French Restaurant – Butternut Squash Soup
Using fresh and flavorful local squash and other ingredients 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, turkey, or venison.
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Boathouse Rotisserie and Raw Bar – 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.
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Sugar’s Ribs and Sugar’s Downtown – BBQ Ribs
Traditional Southern BBQ was the inspiration 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..
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TerraMae Appalachian Bistro – Rabbit 3 Ways
This woodsy dish is full of Appalachian flair. A collaboration 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 somewhat more exotic choice than a typical chicken dinner. A hickory 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.
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Canyon Grill – Cioppino
Cioppino is a fish stew with Italian-American roots. Made with fresh, catch-of-the-day fish, it is offered year-round with different types of seasonal 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 pomodoro tomatoes give the dish a deep red hue. “The broth is ultimately the star, but it allows us to showcase our different 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.
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Bald Headed Bistro – Angus Ribeye
Bald Headed Bistro’s Angus ribeye from nearby Creekstone 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.
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Blue Orleans Seafood Restaurant – Nawlins Pasta
Made with the concept of bringing the taste of New Orleans to Chattanooga, the Nawlins Pasta is full of zesty low country flair. Locally-grown sautéed bell peppers and onions, grilled chicken, and andouille sausage are added to penne pasta, Creole seasoning, and white wine cream sauce. Garnished with Parmesan cheese and fresh parsley, this dish is bursting with the flavors of Louisiana favorites. “This dish, like so many of our other dishes, is designed to excite every taste bud,” adds owner Cherita Adams.
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Café 7 at Rock City – Shrimp and Grits
Café 7’s Southern spin on this iconic coastal dish is a customer favorite. Jumbo shrimp are sautéed with fresh tomatoes, green onions, 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 mountaintop views.
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Noodles & Company – Bangkok Curry with Braised Pork
Rice noodles and low-and-slow braised pork are served on a bed of cabbage and topped with black sesame seeds in this Bangkok Curry with Braised Pork pasta dish. Sweet coconut curry, broccoli, carrots, red bell pepper, onion, and mushrooms are all incorporated into the dish, adding a burst of flavor to this vibrant, colorful meal.
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Community Pie – New York Style Pizza
New York is a mecca for pizza makers and connoisseurs, and Mike and Taylor Monen visited and studied the best techniques. The fruit of their effort is Community Pie’s authentic New York style pizza, which is made from homemade dough and cooked in traditional wood-fire ovens imported 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.
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212 Market Restaurant – Muscovy Duck
This coffee-crusted Muscovy 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 creates a beautiful presentation and a delicious, local touch.
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Formosa Restaurant – Crisp Duck
This twice-cooked half duck dish is steamed for one to two hours for tenderness, 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, adding another layer flavor to this delightful dish.
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T-Bones – Pan Fried Cubed Steak, Mashed Potatoes, and Pinto Beans
A 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 complement to the hearty steak and potatoes.
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Sushi Nabe – CityScope® Boat
A custom selection by Executive Chef Watanabe, this spread boasts a variety 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.
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FoodWorks – Marinated Grilled Pork Tenderloin
This succulent pork tenderloin 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 balsamic molasses syrup surrounds the dish.
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Acropolis Mediterranean Grill – Braised Lamb Shank
A braised and slow-roasted lamb shank is served alongside roasted vegetables including carrots and celery for this Greek-inspired dish. Sides of creamy parmesan risotto, fresh asparagus, and a tomato broth complement the flavors of the tender, flavorful meat.
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Lupi’s Pizza Pies – 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.