Porter’s Steakhouse L
ocated downtown in the Sheraton Read House, Porter’s serves up three meals a day to all discerning diners in addition to guests of the hotel. Executive Chef John Palacio ensures that each meal is of the highest quality, regardless of what time of day you visit. Breakfast features all manner of options, from pancakes to corned beef hash, Eggs Benedict to Crab Cakes Oscar. A featured selection is the New York steak and eggs, eight ounces of USDA Prime (like all the steaks at Porter’s) and two eggs cooked to order with a choice of side. Lunch options range from light fare, like the tuna Nicoise salad or the Read House chicken salad croissant to heartier selec-
tions like the full rack of Asian barbecued pork spare ribs or the prime rib sandwich served on Texas toast. Their “Express Lunch” guarantees you can eat and be on
your way in half an hour! For dinner, Porter’s hand-cut steaks are the obvious stars of the show. Their signature Pepperloin, available in three different sizes, is marinated for 72 hours with onion and garlic before being rolled in their special peppercorn blend. If beef isn’t your thing, there are still plenty of choices for dinner, ranging from king crab and lobster to lamb and chicken. Sides include a creamy Asiago rigatoni, loaded baked potatoes and Tabasco-fried onion rings. Chef Palacio’s kitchen aims to please and always hits the mark.
The Scoop
Express Lunch guarantees to have you fed and on your way in half an hour! Valet Parking is always complementary!
Porter’s Steakhouse 827 Broad St. (423) 643-1240 porterssteakhouse.com
chattanoogaCHOW.com • SPRING/SUMMER 2013 • CHATTANOOGA CHOW • The Pulse • 15