Seasonal Selections 2018

Rodizio Grill Top Sirloin Chattanooga


Rodizio Grill Chef Adrian Medina Chattanooga“I love this dish because it represents our restaurant so well. We are a Brazilian restaurant in the heart of the South, so I made sure our dish included Southern, hearty comfort food with a Brazilian twist.”

– Chef Adrian Medina


Rodizio Grill

Top Sirloin

Top sirloin with collard greens, mashed potatoes, and polenta, served with Guarana Antartica Soda

(above) photo by Rich Smith

Totto Sushi Grill Salmon Teriyaki Chattanooga


Totto Sushi Grill Chef Shawn Lee Chattanooga“Salmon teriyaki is the ultimate healthy, low-carb meal full of delicious flavors and good nutrients. Salmon is high in omega-3 fatty acids, which helps with brain function and heart health.”

– Chef Shawn Lee


Totto Sushi & Grill

Salmon Teriyaki

Salmon marinated and glazed in a sweet and tangy Asian-inspired sauce

(above) photo by Rich Smith

Formosa Restaurant Formosa Sea Bass Chattanooga


Formosa Restaurant Chef Senf Chai Chattanooga“Sea bass is a great choice because it’s low in fat, high in protein, and easy to digest. We serve it grilled with delicious vegetables.”

– Chef Seng Chai


Formosa Restaurant

Formosa Sea Bass

Sea bass, snow peas, broccoli, mushrooms, zucchini, and carrots with an onion and ginger topping

(above) photo by Rich Smith

Food Works Braised Lamb Chattanooga


Food Works Chef Matt Thompson Chattanooga“Winter is a season to get together and enjoy time spent inside – and comfort foods pair well with that. Simple dishes can be elevated to perfection with a few tweaks: Beef pot roast becomes braised lamb, and regular mashed potatoes are infused with roasted garlic and fresh herbs for even more depth. A simple gravy and garnish round the meal out nicely.”

– Chef Matt Thompson


Food Works

Braised Lamb

Braised leg of lamb served with roasted garlic mashed potatoes and topped with a mushroom gravy and fried leeks

(above) photo by Rich Smith

La Cabriole Escargot Chablisienne Chattanooga


La Cabriole Chef Philippe Gehin Chattanooga“This revised classic dish encompasses the traditional savory flavors of butter, shallot, and garlic, but the parsley jus adds a bright, modern element.”

– Chef Philippe Gehin


La Cabriole

Escargot Chablisienne

Burgundy escargot served with a parsley jus, topped with brioche, and garnished with edible pansies

(above) photo by Rich Smith

Community Pie Detroit Style Italian Stallion Chattanooga


Community Pie Chef Jose Pureco Chattanooga“I like this pizza because it features great Italian meats, salami, and capicola. The rich, bold flavors are complemented well by the pepperoncini peppers and oregano.”

– Chef Jose Pureco

Community Pie

Detroit Style Italian Stallion

Thick crust with a tomato base, topped with salami, capicola, black olives, green peppers, pepperoncini, roasted red peppers, oregano, whole milk mozzarella, and Brooklyn mozzarella

(above) photo by Rich Smith

Acropolis Grill Braised Lamb Shank Chattanooga


Acropolis Grill Chef Lloyd George Chattanooga“Being Greek, lamb is always the go-to protein. Lamb is more robust and flavorful than beef, especially if it’s braised and bone-in cut – two characteristics that add more flavor and complexity. Braising is great for winter when you really want warm and bold flavors.”

– Chef Lloyd George


Acropolis Grill

Braised Lamb Shank

Lamb, onion, carrots, tomatoes, and fresh rosemary and thyme, served with risotto

(above) photo by Rich Smith

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