A wide variety of dining options are available in Chattanooga. From traditional American cuisine to Italian, Greek, Chinese and other eclectic choices, dining out is a favorite pastime for many.
Several Chattanoogans, who dine out regularly, recently offered the readers of CityScope magazine a few thoughts about their favorite dishes at some of the city’s best-known restaurants. With these endorsements, trying something new and different on the menu will prove to be a rewarding and tasty experience.
Acropolis Four
Stars Grill
Ed & Nancy Zipp
Teddy and Savas Kyriakidis, chefs and owners of Acropolis Four Stars Grill, prepare the best eggplant Parmesan in town, according to Ed Zipp, a retired U.S. Army officer and East Brainerd resident. His wife, Nancy, is sold on the pan-seared grouper.
“The first day the Kyriakidis family opened its restaurant – which was then called Little Athens – Nancy and I were there,” says Ed. “I don’t believe I had ever had eggplant Parmesan before I had dinner at (the former) Little Athens, but I do love the red sauce and sometimes have chicken with it. The eggplant is sliced lengthwise, so the pieces are about 8 inches long and 3 inches wide, baked with a crust on top and bottom, and a cheese topping. You will enjoy it – that is a guarantee!”
The pan-seared grouper is served with a lemon caper sauce, and Nancy enjoys the appealing presentation. “It is a mild fish, and it is pan-seared with a light batter so that it is not greasy. I usually get it with their garlic mashed potatoes and their lemon chicken soup. My favorite drink at the Acropolis is the fruit tea – it is decaffeinated, so you can drink it any time of the day.”
For the Zipps, dining at Acropolis is always a great experience. Members of the Kyriakidis family visit with guests at their tables, and enjoying a slice of one of their fresh cakes or pies is a tempting finish to a “four star” dinner.
Big River Grille & Blue Water Grille
Bob Bullard
Owned and operated by the Gordon Biersch restaurant group, Big River Grille and Blue Water Grille are two favorites of Bob Bullard, chief executive officer of the Vincit Group. The combination of great food, service and atmosphere makes each an ideal dining establishment – for business or for pleasure.
“I really have two favorites at Big River,” comments Bullard, “the California Sun pizza and the flame grilled meat loaf. The pizza is just the right size for me, and it comes with asiago cheese, artichoke hearts, sun dried tomatoes, and creamy spinach. The tomato sauce is complemented by the artichoke hearts and the spinach, and the thin crust is always crunchy like thin crust should be.”
At Blue Water Grille, Bob’s favorites are a combination of appetizers such as the seared ahi tuna and lobster tacos or the grilled Chilean sea bass. “I like to be able to create something, particularly something light, depending on my mood,” he remarks. “The lobster tacos are rolled in flour tortillas with spinach, pepper jack and cheddar cheeses, and then homemade salsa that really sets off the taste of the lobster. The ahi tuna is rolled in spices, pan seared, and served rare with wasabi aioli and marinated cucumber slices. The Chilean sea bass is a firm white fish, simply grilled with butter and a little bit of pepper, typically cooked medium. It also comes with rice and vegetables, but I usually ask for a side of asparagus instead.”
Bob is highly complimentary of the atmosphere and staff at both Big River and Blue Water. “At Big River, the staff is energetic, and the service is really efficient, and you can choose from different settings in one restaurant. There is space for a large gathering in the brewing area, or a more intimate setting in the dining room, and if you want to move around you can go to the area with the pool tables, brick oven, and generous bar space.
“The Blue Water staff is always cheerful and willing to do what it takes to make a great dining experience. The atmosphere is inviting, particularly when the front of the restaurant is open and the energy of downtown Chattanooga spills in. That makes for a fun place to dine, especially with friends.”
Easy Bistro & Bar
Jimmy Adams
“Scallops,” remarks Jimmy Adams, matter-of-factly. “I just know they are the best in town. A couple of other restaurants have scallops as part of the menu. I actually went to a competitor a few weeks ago and was disappointed. The next night, I went to Easy Bistro for Erik’s scallops, which are simple, without a lot of added sauces to them, sautéed in wine or butter – and the perfect dish for me.”
Adams, owner of the Ark Pet Spa & Hotel and Nell’s Home Furnishings, also praises other menu items offered by chef Erik Niel. “I am always focused on the scallops, but I also love the heirloom tomatoes, which are mixed with olive oil, vinegar and clumps of cheese, and the flatbread Erik bakes. They also have wonderful desserts, particularly the assortment of house baked macaroon and shortbread cookies with a blueberry milkshake. It is awesome!”
Hennen’s
Jon Kinsey
“While they have a wonderful menu overall, I love the fish that they have flown in daily from throughout the world, and they have outstanding grouper and flounder regularly,” says Jon Kinsey, former Chattanooga mayor, of Hennen’s Restaurant downtown. “My favorite way for it to be prepared is sautéed, and it is a very light meal for the summer months and into the fall. They always have fresh vegetables, depending on what is in season. There are three or four different potato dishes that you can choose from, and I always enjoy their mashed potato specials. They have wonderful desserts made on-site on a daily basis, and I usually find myself ordering something from their varied selection of cheesecakes.”
Living downtown, Jon and his wife, Candy, enjoy dining at Hennen’s regularly. “The staff is wonderfully trained, and most of the people have been there since Tim Hennen opened the restaurant,” comments Jon, a principal with Kinsey Probasco Hays, a firm which specializes in the redesign and redevelopment of urban areas. “The ambience is second to none in the city. They have a tremendous wine selection, and one of the highlights of the décor is the wine room, which can be seen throughout the restaurant. We like to take business associates or friends visiting from out of town to Hennen’s for a great meal.”
Mt. Vernon Restaurant
Jack & Sue Webb
“I love anything seafood,” says Jack Webb, a real estate broker and developer affiliated with Crye-Leike. “For years Mt. Vernon has done an incredible job of preparing excellent seafood dishes. In particular, I enjoy the haddock on the menu, either blackened, sautéed or fried – my favorite is the blackened. Another great choice is grouper, and they often have pecan-crusted grouper. It always tastes very fresh. It’s flaky and melts in your mouth. I also really love the clam chowder.”
Owners Jeff and Cindy Messinger complete their offerings with the finest in fresh vegetables. “I always look for the broccoli casserole, squash, mashed potatoes or fried green tomatoes,” says Jack, “and I always get one of their fresh green salads. They make their own dressings, with wonderful blends of several spices.”
For Sue, dessert is a special Mt. Vernon treat. “The coconut cream pie and amaretto pie are equally delicious,” she remarks. “You can’t go wrong with either one. Sometimes for a gift we’ll pick up an amaretto pie – when someone receives a Mt. Vernon amaretto pie, they instantly become your new best friend.”
Finding a fantastic restaurant in Chattanooga is an easy undertaking. The challenge, however, is choosing from the variety of cuisines and the broad spectrum of menu items. Of course, an approach chosen by many is to keep returning to their favorite restaurants and ordering their favorite dishes. For these folks, it simply doesn’t get any better.