Spring Dining & Catering 2021

Seasonal Dishes from Area Restaurants

Acropolis Grill / Events with Taste / Il Primo / Lupi’s Pizza Pies / NoogaBop / Public House / Totto Sushi & Grill / True at BHB

Photos by Rich Smith


Totto Sushi & Grill

Totto Sushi & Grill Spring Dining & Catering

(left to right) Fresh Bluefin Tuna Sashimi Salad Fresh bluefin tuna, cucumber, and Japanese pickled veggies; Pink Lady Roll  Spicy crab and cucumber with smoked salmon topped with masago and green sauce; Fish Finger Home-breaded and deep-fried red snapper with ponzu and sweet chili sauce

330 Frazier Avenue, Suite 124 | tottonooga.com



NoogaBop Spring Dining and Catering

(left to right) Bulgogi Cheese Fries Crispy french fries topped with bulgogi Korean BBQ, kimchi, cheese, and the signature hot and spicy sauce; Yukgaejang Spicy beef soup made with shredded beef, scallions, fernbrake, bean sprouts, and egg; Bibimbop Rice topped with vegetables, egg, and choice of meat (bulgogi or spicy pork), served with the signature hot and spicy sauce 

2100 Hamilton Place Boulevard #303 | noogabop.com



Events with Taste

Events with Taste Spring Dining and Catering

(left to right) Seared Scallops With green pea purée and browned butter; Spring Salad With golden beets, blueberries, watermelon radishes, and queso fresco; Chicken & Dumplings Braised chicken, spring vegetables, and sweet potato gnocchi dumplings

423.508.8023 | ewtcaters.com



Lupi’s Pizza Pies

Lupi's Pizza Pies Spring Dining and Catering

(left to right) Veggie Pizza Avocado, roasted corn, red onions, local fresh basil, and roasted red peppers; Lupi’s Bruschetta Made with fresh-baked bread, drizzled with garlic oil, topped with Parmesan cheese, and toasted, served with house-made Italian salsa; Pizza by the Slice Fresh-cut veggie pizza with local basil

Downtown Chattanooga, Hixson, East Brainerd, Ooltewah, and Cleveland | lupi.com




Il Primo

Il Primo Spring Dining and Catering

(Center) Photo by Lanewood Studio

(left to right) Rigatoni al’Arrabbiata and Sausage Spicy tomato cream sauce with fennel sausage, topped with tangy goat cheese; Pork Scallopini Niman Ranch pork tenderloin with beurre blanc, capers, and a lemon wedge; Burrata With blistered tomatoes and garlic crostini

Northshore and Ooltewah | primochattanooga.com



Public House

Public House Spring Dining and Catering

(left to right) Sautéed Sea Scallops With cauliflower purée and a golden raisin and bacon relish; Public House Cobb Salad Mixed greens, bacon, tomatoes, blue cheese, fried chicken, avocado, and a deviled egg; The Local Chattanooga whiskey, Goodman’s coffee liqueur, orange liqueur, fresh coffee beans, Luxardo maraschino cherries, and burnt orange zest

1110 Market Street | publichousechattanooga.com



True at BHB

True at BHB Spring Dining and Catering

(left to right) Braised Duroc Pork With guajillo chiles, herb guacamole, local tortillas, shaved radish, and lime; Grilled Gulf Mahi With salt-roasted turnip, blood orange veal jus, and saffron black-eyed pea chow-chow; House-Made Ice Cream Caramelized white chocolate ice cream and almost-vegan lavender honey coconut ice cream in a waffle cone topped with ginger marmalade, pistachios, and white chocolate curls

201 Keith Street Southwest, Cleveland | trueatbhb.com 



Acropolis Grill

Acropolis Grill Spring Dining and Catering

(left to right) Eggplant Stack Crispy eggplant with fresh mozzarella, garlic confit, spinach, mushrooms, sundried tomatoes, herb pesto, and tomato sauce; Vegetable Lemon Pasta Angel hair pasta tossed with olives, asparagus, fresh tomatoes, basil, roasted garlic, mushrooms, lemon juice, and olive oil, topped with grilled gulf shrimp and sea scallops; Farmers Pie Roasted squash, mushrooms, red onions, spinach, feta, and Parmesan rolled in filo, served with pesto and balsamic reduction

2213 Hamilton Place Boulevard | acropolisgrill.com

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