Chattanooga chefs know a good thing when they taste it, as is proven by the legacy of Southern dishes offered in our city. From Southern classics to modern twists on traditional favorites, dining guests can expect everything from fried chicken and meat-and-three classics to an artisan fried pickle plate. These local restaurants serve Southern specialties at their best, using culinary expertise to bring down-home food back to the table.

The Blue Plate, Baked Meatloaf – An international favorite with thousands of variations, no one makes meatloaf like the South. The Baked Meatloaf at the Blue Plate is one of the most popular dishes all year round. Baked in individual pans, the meatloaf is made with Italian sausage, thyme and cumin for a unique flavor and then topped with a sweet and spicy chili sauce. It is served with turnip greens, cut and washed by hand, and reduced with a bit of pork fat, onions and garlic for greens that are bursting with Southern flavor. Skin-on, whipped Yukon Gold potatoes and a freshly baked corn muffin complete the dish for a meal that is both satisfying and flavorful, just like mom used to make.

The Boat House Rotisserie & Raw Bar, Catfish Po-Boy Sandwich – Louisianan cuisine is a melting pot of cultural flavors from French to Cajun to down-right Southern. It doesn’t get much more quintessentially Southern than fried catfish, and The Boat House has created a New Orleans style “po-boy” sub sandwich using just that. Domestic, farm-raised catfish from Alabama is breaded with cornmeal and other special spices to give the fish a flavorful crunch, while the inside of the fish is flaky and tender. The sandwich is served on crispy French bread with a secret-recipe sauce that gives the fish a boost of flavor. Accompanied by almond slaw and olive oil fries, this catfish po-boy is a basket entrée that keeps guests coming back for more.

Food Works, Fried Green Tomatoes – No one really knows the history of fried green tomatoes, but they were definitely put on the map by the movie with the same name in 1991. Synonymous with the South and historically a “poor-man’s” dish, Food Works takes the dish beyond its roots to something more intriguing and beautiful on the plate. Blackened fried green tomatoes are served with a bed of fresh, mesclun greens topped with goat cheese, fresh tomatoes, and hand-sliced prosciutto for a hint of saltiness. Finished with lemon vinaigrette, this dish uses fresh, local ingredients and not-so-obvious pairing choices like the prosciutto. This combination of flavors is unique and unlike traditional fried green tomatoes, making this classic Southern dish one that is “all dolled up” as the saying goes.

Public House, Pimento Cheese and Fried Pickles – Based on a recipe from Frank Stitt’s Highland Bar and Grill cookbook, the Pimento Cheese with Fried Pickles and Grilled Sourdough at Public House is served as a shareable snack. The secret to this dish is that cream cheese is used instead of mayonnaise, the cheese is always freshly grated by hand, and the pimentos are made by roasting red peppers in house. Lastly the peppers are presented as chunks (pimentos) and also pureed and mixed into the spread. The fried pickles, delicious on their own, are a great crunch and add saltiness to the cheese. The bread, which is simply brushed with olive oil and grilled, is from Niedlov’s, a local bakery on the Southside. Public House recommends making finger sandwiches from the cheese, pickles and bread as you enjoy this house-made Southern appetizer.