The Pulse 11.47 » November 20, 2014

The Pulse

CHATTANOOGA'S WEEKLY ALTERNATIVE

NOVEMBER 20, 2014

Not Your Traditional Thanksgiving How to make a “real” Thanksgiving dinner

By Mike McJunkin

chow

ChattanooGa’s ULtIMatE

RESTAURANT GUIDE

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Contents

The Pulse CHATTANOOGA'S WEEKLY ALTERNATIVE

EDITORIAL

Managing Editor Gary Poole Contributing Editor Janis Hashe

November 20, 2014 Volume 11, Issue 47

Contributors Rich Bailey • Rob Brezsny Madeline Chambliss Janis Hashe • Matt Jones Marc T. Michael • Whitni McDonald Mike McJunkin • Ernie Paik Rick Pimental-Habib • Alex Teach Editorial Interns Maggie Hanna • Zach Nicholson Rachael Poe Cartoonists & Illustrators Rick Baldwin • Max Cannon Jen Sorenson • Tom Tomorrow

Features

Founded 2003 by Zachary Cooper & Michael Kull

Director of Sales Mike Baskin

4 BEGINNINGS: Statue on Fireman’s Fountain has a storied history.

Account Executives Chee Chee Brown • Julie Brown Craig Glass • Rick Leavell Chester Sharp • Stacey Tyler

14 REVIEWS: Darius Jones gets spacey, Outrageous Cherry noodles.

ADVERTISING

CONTACT

Offices 1305 Carter St. Chattanooga, TN 37402 Phone 423.265.9494 Fax 423.266.2335 Website chattanoogapulse.com Email info@chattanoogapulse.com BREWER MEDIA GROUP Publisher & President Jim Brewer II THE FINE PRINT: The Pulse is published weekly by Brewer Media and is distributed throughout the city of Chattanooga and surrounding communities. The Pulse covers a broad range of topics concentrating on music, the arts, entertainment, culture and local news. The Pulse is available free of charge, limited to one copy per reader. No person without written permission from the publisher may take more than one copy per weekly issue.

The Pulse may be distributed only by authorized distributors.

Contents Copyright © 2014 by Brewer Media. All rights reserved.

6

Pass the Venison and Nasaump

I hate to break it to you—but the image and story of the first Thanksgiving we were taught as impressionable doe-eyed youth is simply a romanticized myth; more historical fiction than an accurate account of that day’s events.

10

From Prog to Grit to Funk

Pay any attention at all to the local scene and you can’t help but notice that Backup Planet has become a household name. In fact, the band has become such a familiar (and welcome) sight that I was surprised to discover the Nashville-based outfit was, well, Nashville based.

44

Whose War Is It Anyway?

Audience members may find themselves feeling uncomfortably complicit with Aleksey Scherbak’s hypocritical “motherland” in the Ensemble Theater Company of Chattanooga’s current production of “Colonel Pilate.”

15 FALL DINING GUIDE 43 TECH: Bellhops builds a company with 10,000 students.

48 SCREEN: Michael Keaton returns in Oscar-worthy fashion 50 MIXOLOGY: The venerable Bloody Mary gets some new twists.

52 DIVERSIONS 52 FREE WILL ASTROLOGY 53 JONESIN’ CROSSWORD 30 ON THE BEAT: Why it’s really not a good idea to resist arrest.

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Featuring the works of: Mia Bergeron, Durinda Cheek, Angela Cunningham, Caleb Goggans, Laura Bohon Hausler, John McLeod, Kirsten Stingle, Stan Townsend, Brett Weaver, and Maria Willison. chattanoogapulse.com • NOVEMBER 20-26, 2014 • The Pulse • 3

news • views • rants • raves

BEGINNINGS

updates » CHATTANOOGApulse.com facebook/chattanoogapulse EMAIL LOVE LETTERS, ADVICE & TRASH TALK TO INFO@CHATTANOOGAPULSE.COM

Maybe You Drive By Him Every Day The statue on Fireman’s Fountain downtown has a storied history

“

June 9, 1887 was a typical summer day for the men of the Chattanooga Fire Department’s Lookout Company —until 4 p.m.”

He’s been on duty for 126 years, standing sentry through rain, sleet, snow and dark of night. When he began his watch, the population of Chattanooga was 29,000. Grover Cleveland was president. Who is he? He’s the statue atop Chattanooga’s Fireman’s Fountain.

June 9, 1887 was a typical summer day for the men of the Chattanooga Fire Department’s Lookout Company—until 4 p.m., when they received the alarm that would change their lives forever.

The alarm sounded from Box 25— the new Standard Gas Machine &

Economizer—adjacent to the Beehive General Store at the corner of 4th and Market Streets. Chief Whiteside was in command, and firefighters Henry Iler and William “Matt” Peak went to lay a line at the rear of the store. Just as they got there, an explosion rained redhot bricks on them. Iler was completely buried and likely kim kinsey died instantly; Peak was armpit-deep. He died later that night, leaving a widowed bride of only six weeks.

The Chattanooga Times newspaper donated $100 to kick off the relief fund. In two days, a plan had been formulated to honor the sacrifice of these two brave men. Chattanooga has a reputation for being a generous town, and the giving prompted by this tragedy was an early example of that. The morning of their funeral, the newspaper printed, “It has been suggested that as a monument, a large fountain be erected in a public place surmounted by a life-size figure of a fireman with a nozzle in hand from which a stream of water is pouring.”

A year to the hour after the tragedy, a parade formed at city hall, and those assembled walked to the chosen site—a triangular plot across from the courthouse, which became “Fountain Square.” Adolph Ochs, publisher of the Chattanooga Times, had traveled to New York City and contracted with the J.L. Mott Iron Company for the fountain. It was

History

4 • The Pulse • NOVEMBER 20-26, 2014 • chattanoogapulse.com

one of the largest such companies of the day, but when they heard the purpose of the fountain, they discounted the price—from $1,800 to $1,200.

Local orator Col. Tomlinson Fort, speaking at the dedication, said, “As long as this fountain shall stand, members of the Chattanooga Fire Department will be ready to risk their lives to save the lives and property of the city’s people.”

Little did any of them know that, all these years later, not only does the Fountain still stand, it has become a place for the Fire Department and citizens to pay homage and respects to Chattanooga’s Bravest. The Chattanooga Fire Department uses it annually for their remembrance ceremony, kicking off Fire Prevention Month in October. After 9/11, citizens left mementos there— a way to honor sacrifices made so near and yet so far away.

Then Chief, now County Mayor, Jim Coppinger said it best: “The word ‘hero’ is frequently overused in referring to sports stars and other celebrities, but I steadfastly reserve the word ‘hero’ for the type of people we honor here today.”

EdiToon

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Zen Group Collecting Materials For Prison Donation Walker State Prison in Rock Springs, Georgia isn’t your average prison.

Housing 444 inmates at maximum capacity, it’s described officially as a “Specially designated Faith & Character Based prison that provides a prosocial, programmatic environment for change to those offenders who voluntarily request to participate in the program. Fosters moral character development and cultivates pluralistic spiritual enrichment.”

For more than a year, the Chattanooga Zen Center has been participating in an outreach program at Walker State, sometimes leading a class on Buddhism for groups of inmates, and, once a month, providing a voluntary zazen (meditation) sitting group for anyone interested.

And there has been interest. Not always consistently (particularly when the prison is also hosting a concert in the gym), but enough to make the ef-

IN THIS ISSUE

Mike McJunkin This week’s cover story on the “real” Thanksgiving is by longtime food writer and professional chef Mike McJunkin, a native Chattanoogan who has gained considerable experience with food through his obsessive habit of eating several times

fort to continue the program worthwhile.

But the prison has no money for zafus (the round black cushions Zen practitioners sit on), or for more books, CDs and DVDs on Buddhism. So the Chattanooga Zen Group has launched a drive to collect old, no-longer-used zafus and books or other materials on Buddhism to be donated to Walker State. Donations can be brought to ClearSpring Yoga, 105 N. Market St, from noon to 2 any Sunday until Dec. 22. No need to stay for sitting, but you are always welcome. — Janis Hashe

Whitni McDonald each and every day. Along the way he has trained chefs, owned and operated restaurants, and singlehandedly increased Chattanooga’s meat consumption statistics for three consecutive years. He can tell you what balut tastes like, what it’s like to eat pork blood boat noodles on the streets of Thailand and how to cure bacon in a loft apartment. He is also quite active on Facebook at facebook. com/SushiAndBiscuits

Our Arts feature this week is written by a newcomer to the Pulse writing family, Whitni McDonald.

Whitni teaches writing at Southern Adventist University. She has recently returned to the Chattanooga area after studying and teaching in Southern California and

most recently, New York City.

Whitni is deeply appreciative of Chattanooga’s burgeoning cultural scene, and has enjoyed connecting with startup initiatives such as Society of Work, Causeway, and Lamp Post Group. She is a regular blogger and can often be found working in her favorite downtown coffeeshops and parks, reflecting on life in her community. You can follow her on Twitter @ whitni_ann and at whitni.tumblr.com

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chattanoogapulse.com • NOVEMBER 20-26, 2014 • The Pulse • 5

You’ve Got Moving!

Bellhops builds a company with 10,000 students—and a lot of innovative tech

“

This year the company broadened its focus to communities around campuses, expanding staff drastically, and now the vast majority of moves are non-students.”

Rich Bailey is a professional writer, editor and (sometimes) PR consultant. He led a project to create Chattanooga’s first civic web site in 1995 before even owning a modem. Now he covers Chattanooga technology for The Pulse and blogs about it at CircleChattanooga.com. He splits his time between Chattanooga and Brooklyn.

What could be more about brawn over brains than a moving company, right? A smelly diesel truck, a two-wheeled dolly and a pair of beefy guys beside you whistling while RICH they work.

And maybe breaking your stuff.

But last week’s winner of the Chamber’s Spirit of Innovation award is a technology-intensive moving company and one of the stars of Chattanooga’s startup scene.

“We’re doing things at a really massive scale, to the point of thousands and thousands of [local] moves on a monthly basis across the country,” says Bellhops chief technology officer Adam Haney. “We really couldn’t function as a com-

pany—unless we hired hundreds of people whose job it was to push paper—without technology.”

Bellhops doesn’t own any trucks.

A team of 35 people in Chattanooga BAILEY manages a network of about 10,000 part-time college students—dubbed “bellhops” after the helpful and squeaky-clean helpers that seemed to be everywhere in old movies about hotels—located in 130 cities and 42 states. What makes it all work, according to Haney, is real-time geospatial data and real-time modeling of labor supply and demand.

“We’re trying to model availability of who’s going to be where and when,” he says. “We solve a really sim-

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6 • The Pulse • NOVEMBER 20-26, 2014 • chattanoogapulse.com

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ilar problem to what Uber has in Chattanooga. They have to make sure there are enough drivers on the road. We have to make sure there’s enough labor available in order to be able to fulfill moving orders.”

Bellhops will commit to a move on four hours notice, but the company has gotten movers on site in as little as 12 minutes, says Haney.

Here’s how the process works: As soon as a client signs up and pays online, the job is available for students to claim. When the necessary numbers have claimed it, the client gets an email introducing the student movers (with names, pictures, majors and bios) and the lead mover calls the client to ask if there are any lastminute details.

When students are on the job, they clock in and clock out via text message to home base. When the job is complete, the company texts the customer a link to a wrap-up page where they

rate both the process and the movers and have the option to tip their movers. As soon as the customer confirms the move is complete, a credit card is charged and the company does a direct deposit to pay the students.

The only office is in Chattanooga, and Bellhops doesn’t even deal with trucks, let alone own any of them.

The company started in 2011 as a one-day project when Stephen Vlahos put together a crew to move freshmen into dorms at Auburn University. Expecting to do 25 moves, he did 250—and thought he might be onto something.

In 2012, he expanded to eight schools across the Southeast, and then became a part of Lamp Post Group in Chattanooga. In 2013, the team of founders expanded to include Matt Patterson and Cameron Doody, and the company grew to cover 47 cities along the East Coast.

Haney joined the compa-

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AUDITORIUM ny in mid-2013 and started building his team. His first four hires were people that came to Chattanooga for the summer to participate in Gig Tank.

“The motto for the longest time was ‘Build the simplest thing that could possibly work,’” he says.

“We jumped into a rocket ship of a company and started trying to build technology with it.”

This year the company broadened its focus to communities around campuses, expanding staff drastically, and now the vast majority of moves are non-students.

“We’re doing thousands of moves a month,” says Haney. “July and August [were] like being part of a political campaign. Our operations team was here seven days a week.

We’ve built technology since then to make sure that even with huge spikes in volume it doesn’t get that intense.

That’s part of reason we’ve gone from

four people in 2013 to 35 people now.”

After the company rolls out a new mobile application for customers and bellhops, Haney says all the technology pieces will be in place, but he is still recruiting talent from top-tier schools like MIT, University of Virginia and University of Chicago.

He is also working on hiring a data scientist, probably a Ph.D. in applied math and statistics, to help the company predict moving volume and labor needs.

In September, Bellhops won $200,000 in a national startup competition called Miller Lite Tap the Future, and Haney hints at a large investment to be announced soon.

“We want to continue growing at the same kind of pace,” he says “We want to do another 5x year. Every year we’ve been in operation we’ve grown 5x.”

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“In September, Bellhops won $200,000 in a national startup competition called Miller Lite Tap the Future, and Haney hints at a large investment to be announced soon.”

chattanoogapulse.com • NOVEMBER 20-26, 2014 • The Pulse • 7

COVER STORY

Pass the Venison T and the Nasaump The true tale of the first Thanksgiving feast...it wasn't turkey, stuffing and pumpkin pie

By Mike McJunkin

8 • The Pulse • NOVEMBER 20-26, 2014 • chattanoogapulse.com

hanksgiving is unquestionably the day when we as a nation fully turn our focus to family and food. We reconnect with loved ones, and make our best effort towards putting gratitude at the center of the feasting, relaxing, and reminiscing about times gone by. The Thanksgiving feast has endured as an inherited national memory that celebrates a perceived historical moment when two cultures came together in an act of heartfelt kindness to share an autumn feast.

Most of us have a mental watercolor image of the original Thanksgiving feast: Pilgrims with buckles on their hats watching smiling, pale women in bonnets placing a roasted turkey on a table alongside an overflowing cornucopia of fall vegetables, corn on the cob and pumpkin pie. Standing next to the table are shirtless Native Americans with impeccable posture and just a hint of six-pack abs, smiling as they prepare to share the bounty of the land with their new colonist friends.

I hate to break it to you— but the image and story we were taught as impressionable doe-eyed youth is simply a romanticized myth; more

historical fiction than an accurate account of that day’s events.

And while the actual political, social and cultural aspects of the original Thanksgiving day have been whitewashed and romanticized into an almost unrecognizable (but much more palatable) holiday tradition, the food we were led to believe was served at this feast bears virtually no resemblance to what appeared on the table.

The Thanksgiving meal that you craved with Pavlovian food lust every time a Butterball commercial played on your parents’ television; the Thanksgiving meal drawn on mimeographed pages that you colored in with the

stumps and broken bits of a Crayola 64-pack in elementary school; the Thanksgiving meal that your mother and grandmother created from clanging pans and extra pours of red wine—that Thanksgiving meal is about as close to the original as tofurkey is to our beloved gobbler.

What little we know about the food that was served at the first Thanksgiving feast comes from a letter written by Edward Winslow, leader of the Plymouth Colony, in 1621, and from a brief mention in Plymouth Colony Governor William Bradford’s journal. Winslow wrote, “Our harvest being gotten in, our governor sent four men on fowling, that so we might after a special manner rejoice together after we had gathered the fruit of our labors. They four in one day killed as much fowl as, with a little help beside, served the company almost a week. At which time, amongst other recreations, we exercised our arms, many of the Indians coming amongst us, and among the rest their greatest king Massasoit, with some ninety men, whom for three days we entertained and feasted, and

A traditional, and wholly inaccurate, representation of the first Thanksgiving feast. Image courtesy the Library of Congress.

they went out and killed five deer, which they brought to the plantation and bestowed on our governor, and upon the captain and others.”

Bradford, the governor Winslow mentions, also described the autumn of 1621, adding, “And besides waterfowl there was great store of wild turkeys, of which they took many, besides venison, etc. Besides, they had about a peck a meal a week to a person, or now since harvest, Indian corn to that proportion.”

With only these scant clues to go on and some questionable

oral history, we can start putting together a picture of what the true original Thanksgiving meal looked like. We know from Winslow’s and Bradford’s accounts that venison and wild fowl were served. But experts, such as Colonial Foodways Culinarian Kathleen Wall, believe that although wild turkey may have appeared on the menu, goose, duck, swan or passenger pigeon were more likely the featured birds for that year’s feast, since they would have been available in greater numbers and would have been easier to harvest. The

“

Experts believe that goose, duck, swan or passenger pigeon were more likely the featured birds, since they would have been available in greater numbers and would have been easier to harvest.”

>> P. 10 chattanoogapulse.com • NOVEMBER 20-26, 2014 • The Pulse • 9

“In spite of pie being a common dish in the colonists’ native England, with no butter, sugar or oven (ovens didn’t appear until later and only in wealthy settler homes) it was not possible to make pastry for pie—pumpkin, meat or other.” smaller birds would often be spit-roasted while larger birds were boiled, or roasted and then boiled. Some of the birds may have been stuffed, but with onions, fruits and nuts rather than bread. Bread made from corn may have been available, but more likely maize would have been used for dishes such as nasaump—dried corn, pounded, mixed with dried fruits or nuts and boiled into a thick porridge or boiled bread.

Alongside the fowl and venison there would have been fish, lobster, clams or mussels at the table. Because the cold temperatures would have made it difficult to harvest fresh seafood (particularly the mollusks that have to be dug for) many historians believe dried fish and shellfish would have been served.

The local Wampanoag tribe’s diet included foraged walnuts, chestnuts and beechnuts, as well as pumpkin, squash and a variety of beans, so we could safely assume that some of these items 10 • The Pulse • NOVEMBER 20-26, 2014 • chattanoogapulse.com

made it to that harvest feast. The colonists reportedly grew carrots, onions, garlic and turnips that year, but potatoes and sweet potatoes had not yet made it to North America from South America and the Caribbean, so they assuredly did not enjoy the now-ubiquitous mashed potatoes or sweet potato casserole. Cranberries and currants grew wild in the area, but would have been used to provide a tart component to meat dishes since sugar was not readily available, so that rules out cranberry sauce as well.

For dessert, the colonists and the Wampanoag may have had some cornmeal pudding sweetened with raisins or dried fruits.

Because of the lack of sugar, desserts as we know them would not have been an option. In fact, in spite of pie being a common dish in the colonists’ native England, with no butter, sugar or oven (ovens didn’t appear until later and only in wealthy settler homes) it was not possible to make pastry for pie—pumpkin,

meat or other.

So how did the Thanksgiving Day meal become the carb-fest it is today? The classic Thanksgiving menu of turkey, cranberries, pumpkin pie and root vegetables is based on traditional New England harvest festival menus, but as the holiday took hold across the nation, localized versions of the menu began to appear, using regional ingredients and favorites.

These regional variations remained regional until Southern Thanksgiving foods became known across the country. Southern staples such as corn, sweet potatoes and pork spread with the migrating Southerners, as did their popularity on American tables. Before long, sweet potato casserole, pecan pie, and cornbread dressing became the new tradition, along with turkey and cranberry sauce that remained from the holiday’s New England roots.

Recipes and menus abound for anyone looking to create a classic Thanksgiving meal, but for those intrepid food adventurers who would like to replicate some of the foods that were part of that first table-groaning Thanksgiving feast, here are a couple of recipes from “Giving Thanks: Thanksgiving Recipes and History, from Pilgrims to Pumpkin Pie,” by culinary historians Kathleen Curtin and Sandra L. Oliver.

Venison Stew

• 2 large wild onions, a bunch of small wild onions, or 2 good sized leeks, sliced medium • 2 carrots, parsnips or turnips • 1 handful of wild herbs • 1 handful of dried cranberries or other available dried fruit • 1 pound of venison meat, chunked or cubed • 1/4 cup oil Place venison in large pottery or ceramic bowl.

Mix vegetables, cranberries, and herbs together in another bowl and pour this mixture over the meat.

Let sit, covered, overnight, or at least 12 hours in the cold.

Remove meat, vegetables and cranberries and save the remaining juices.

Heat half of the fat in a skillet and brown venison for 3-4 minutes.

Heat remaining fat in another pan and fry the vegetables and cranberries lightly for 2-3 minutes.

Add fried meat into the other ingredients, stir in the juices and bring to the boil.

Reduce heat to low and simmer, covered, for 2 hours.

Nasaump

• 1 1/2 cups cornmeal • 1 cup strawberries, raspberries, blueberries or a combination of all three • 1/2 cup crushed walnuts, hazelnuts, sunflower seeds or a combination of all three • 1 quart water • Maple syrup or sugar to taste (a modern addition because we just can’t eat anything without sugar in it) Combine cornmeal, berries, crushed nuts, and the optional sweetener in a pot of water and bring to a boil. Turn down the heat to medium and cook, stirring frequently, for 15 minutes.

chattanoogapulse.com • NOVEMBER 20-26, 2014 • The Pulse • 11

MUSIC SCENE

From Prog to Grit to Funk

Backup Planet gears up to release new album

P Eclectic Tuba

Something For Every Rocker

ay any attention at all to the local scene and you can’t help but notice that Backup Planet has become a household name. In fact, the band has become such a familiar (and welcome) sight that I was surprised to discover the Nashvillebased outfit was, well, Nashville based.

JJ’s hosts a weekend of bands, bands, bands JJ’s Bohemia is stacked with great, local rock n’ roll artists this weekend. If you love a good rock song, JJ’s is the place Saturday and Sunday for two nights of face-melting, soullifting music.

On Friday, JJ’s will host Daikaiju, Eclectic Tuba, and Medicine Tree.

The masked members of Daikaiju energize the venue with their goodtime antics and homebrewed rock n’ roll.

Eclectic Tuba employs a strange combination of tuba, electronica, funk, and jam rock into a sound I haven’t heard before. Medicine Tree brings the old-school progressive rock with influences from jam bands that lead to extensive solos and psychedelic breaks.

On Saturday, JJ’s will host Diar-

rhea Planet, Lee Bains III and the Glory Fires, Bohannons, and Bad Scout. With four guitars in your face, Nashville rockers Diarrhea Planet are guaranteed to make you bang your head until your neck hurts.

Lee Bains III and the Glory Fires combine distortion, catchy vocals, and a ’70s rock feel into a modern throwback to classic rock. Bohannons throw you a taste of Southern indie rock while Bad Scout finishes the mix with an Americana feel.

Don’t miss the chance to see all these great bands lined up under one roof.

— Zach Nicholson JJ’s Bohemia 231 E. MLK Blvd. jjsbohemia.com

thu11.20

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sat11.22

face wrap

who's prettier?

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Kerchief

Prettier Than Matt

Mitch Rossell Band

By way of Arizona, current Chattanooga resident singer/songwriter Brittany Hill takes the stage along with Swoon.

9 p.m.

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Downtown's newest watering hole adds another stage to the growing music scene with intimate live shows.

9 p.m.

World of Beer 412 Market St. worldofbeer.com

Every time he visits town, his audiences are bigger and the music hotter.

Catch him while you can up-close-and-personal.

9:30 p.m.

Rhythm & Brews 221 Market St. rhythm-brews.com

12 • The Pulse • NOVEMBER 20-26, 2014 • chattanoogapulse.com

Music MARC T. MICHAEL

“

The album is a collection of ass-kickin’, high-energy progressive funk juxtaposed with some smoother, laidback, jazz-like pieces.”

I would have sworn they were a tad more local given their robust series of appearances recently. Local or not, they are popular, and while popular doesn’t always mean good, in this case it absolutely does.

The quartet features Ben Cooper on keys, synth and bass; Carson Brown does duty on drums; Gavin Donati is the resident guitar slinger and Blake Gallant is the full-time bass player. Mr. Gable Larramore serves as the band’s lighting designer, a role crucial enough to earn him billing as a regular member. and underscoring the notion that in concert anyway the band is a complete audio/visual experience.

While some bands choose to focus on either performance or recording, Backup Planet has managed to lay down tracks for a brand-new album while simultaneously holding down a performance schedule that any band, local, regional or otherwise would be proud (and exhausted) to maintain. The result is an album that serves as a candid snapshot of the band at their best.

The new disc will feature 12 tunes and a run time of an hour and fifteen minutes. Two words encapsulate the theme of the work: progressive funk. To expound upon that just a bit, the album is a collection of ass-kickin’, high-energy progressive funk juxtaposed with some smoother, laid-back, jazz-like pieces.

One of the particularly standout

Ambivalent Lovers’ Tribute to Queen Is Back at R&B

tracks, “I Keep Wondering,” reminds me of nothing so much as early Red Hot Chili Peppers, something from Freaky Styley, perhaps. Let me amend that slightly—it is reminiscent of early Chili Peppers minus the endless paean to Southern California, and a touch more control over chaos.

And less slobber.

“Think Thick” is a groovier jam, laid back and smooth and with a definite prog-rock vibe. This tune is followed up by “Last Ride,” a track that answers the question, “Sure, but can they rock?” The funk is still there, the prog is still there, but this track is nothing as much as straightforward, bad-ass rock and roll.

From gritty rock tune we

honest music

“The record is set for release next year in late January or early February, and as always I’ll be sure to let you know here first.” progress on to the next track, “Live Inside,” which seems almost playful by comparison. Light and breezy, this tune is as close as the band comes to pop music. That doesn’t mean it’s pop; it means it is as close as they come to pop. The tune still retains the impressive chops and range of a band whose songs average seven to eight minutes apiece, yet always

seem to end too soon.

That’s only a third of the tracks found on this as-of-yet untitled album, but it’s a fair representation of what you’ll hear from Backup Planet.

The record is set for release next year in late January or early February, and as always I’ll be sure to let you know here first. In the meantime, it shouldn’t be hard to catch a live performance of Backup Planet. Lord knows the boys get around and pair nicely with local favorites like Soul Mechanic and the enigmatic Danimal Pinson.

The fellas also enjoy a healthy online presence, so ten seconds and a Google search bar should bring you all the Backup Planet you need to get started.

Amy Kenyon Photography

Saddle up kids, the Ambivalent Lovers are about to ride again. Back in January, the Lovers (Amber Fults, Travis Kilgore, Hunter White, Hayley Graham and Butch Ross) put together a night of Queen at Rhythm & Brews backed up by a 20-voice choir and string sextet, no less. The sold-out show remains the largest production to date ever hosted by that venue and now, thanks to popular demand, they’re going to do it again.

Round two takes place the day after Thanksgiving and will feature a leaner but no less talented ensemble. The Lovers will be joined that evening

by David Ingle on keys, and backing vocals will be provided

by Marianna Allen, Sarah Kate Patten and Trish Wileman. Expect to hear an assortment of Queen’s greatest hits, along with audience requests and a

few personal favorites of the band.

According to Ross, there are a number of motivations behind the encore presentation—not the least of which is the popularity of the last show. Indeed, a fair number of people hoping to arrive coolly and fashionably late were turned away from the sold-out venue (hint: Get there early, kids).

Beyond the popularity of the music and the show, there is a deeper and more personal reason, which is simply that it is such a challenge. Freddie Mercury’s legendary presence and prowess often overshadow the fact that the entire band was a powerhouse of ability, and trying to capture that now, particularly with the streamlined lineup the band is assuming this time, is a test of intestinal fortitude the band can’t pass up.

—MTM

local and regional shows

Kerchief with Swoon [$5] Jarett vs garrett Birthday Brawl [FREE]

Thu, Nov 20 9 pm Sun, Nov 23 7 pm

Live Trivia every Sunday afternoon from 4-6pm Ryan Oyer hosts Open Mic every Wednesday @ 8pm

$3 NEWCASTLE PINTS DURING THURSDAY SHOWS

Full food menu serving lunch and dinner.

11am-2am, 7 days a week.

35 Patten Parkway * 423.468.4192 thehonestpint.com * facebook.com/TheHonestPint

chattanoogapulse.com • NOVEMBER 20-26, 2014 • The Pulse • 13

LIVE MUSIC NOVEMBER

20 FRI ZOSO 10p 21 MITCH ROSSELL BAND SAT 9p 22 VELCRO PYGMIES WED 9p 26 UP WITH THE JONESES THU 9p 27 MUSIC OF QUEEN FRI 9p 28 THE BREAKFAST CLUB SAT 10p 29 WHO'S BAD

THU ULTIMATE MICHAEL JACKSON TRIBUTE 9p

ULTIMATE LED ZEPPELIN EXPERIENCE

RISING COUNTRY STAR

THANKSGIVING EVE EXTRAVAGANZA

with DANIMAL PLANET

AMBER FULTS & THE AMBIVALENT LOVERS 80'S RETRO AND DANCE ALL NIGHT

12.3 ANGIE APARO & CONNOR CHRISTIAN 12.5 ABBEY ROAD LIVE 12.5 SOUL MECHANIC

IN DECEMBER

DOPAPOD with TAUK WED 9p 10 LETS DO THIS!!!!

RICH ROBINSON SOLO ACOUSTIC TOUR

SAT 9p

13

ALL SHOWS 21+ UNLESS OTHERWISE NOTED • NON-SMOKING VENUE

221 MARKET STREET

HOT MUSIC • FINE BEER • GREAT FOOD BUY TICKETS ONLINE • RHYTHM-BREWS.COM

MUSIC CALENDAR

CHATTANOOGA

Shabti

thursday11.20 CSO Lunchtime Concert Series 11:30 a.m.

Warehouse Row 1110 Market St. chattanoogasymphony.org Live Jazz 6 p.m.

The Meeting Place 1278 Market St. stjohnsrestaurant.com The Cherry Bombs 6 p.m.

Thunder Creek Harley-Davidson 7720 Lee Hwy. thundercreekharley.com Bluegrass & Country Jam 6:30 p.m.

Grace Church of Nazarene 6310 Dayton Blvd. chattanoogagrace.com Live Bluegrass 6:30 p.m.

Whole Foods Market 301 Manufacturers Rd. (423) 702-7300 Prime Country Band 6:30 p.m.

Ringgold Nutrition Center 144 Circle Dr, Ringgold, GA 706) 935-2541 Songwriter Shootout 7 p.m.

14 • The Pulse • NOVEMBER 20-26, 2014 • chattanoogapulse.com

The Camp House 1427 Williams St. thecamphouse.com The Dade County Boys 7 p.m.

American Legion Post 106 Hwy. 11 N (706) 657-5275 Bad Tattoo 7 p.m.

Las Margaritas 1647 25th St. NW (423) 614-8855 Soddy-Daisy Jamboree 7 p.m.

Soddy-Daisy Community Center 190 Depot St. (423) 332-1702 Jimmy Harris

Pulse Pick: Mason dixieland line The Mason Dixieland Line is the Dixieland version of Sweet Georgia Sound and has entertained audiences around the Chattanooga area since 2000. Time to get your dancing shoes on.

Mason Dixieland Line Sunday, 12:30 p.m.

Chattanooga Market 1829 Carter St. chattanoogamarket.com

7 p.m.

The Palms at Hamilton 6925 Shallowford Rd. thepalmsathamilton.com UTC Chattanooga Singers, UTC Chamber Singers 7:30 p.m.

Second Presbyterian Church 700 Pine St. utc.edu Jesse James, Tim Neal 7:30 p.m.

Mexi Wings VII 5773 Brainerd Rd. (423) 296-1073 Open Mic with Hap Henninger 9 p.m.

The Office @ City Cafe

901 Carter St. (423) 634-9191 Kerchief, SWOON 9 p.m.

The Honest Pint 35 Patten Pkwy. thehonestpint.com Who’s Bad: The Ultimate Michael Jackson Tribute 9:30 p.m.

Rhythm & Brews 221 Market St. rhythm-brews.com Charlie the Head, Shabti 10 p.m.

JJ’s Bohemia 231 E. MLK Blvd. jjsbohemia.com

friday11.21 Jason Thomas and the Mean-Eyed Cats 5 p.m.

Chattanooga Choo Choo 1400 Market St. choochoo.com Eddie Pontiac 5:30 p.m.

El Meson 2204 Hamilton Place Blvd. elmesonrestaurant.com Jonathan Ortloff, The Metropolitan Bells, The Artisti Affamati Carolers 7 p.m.

MUSIC CALENDAR

Old Crow Medicine Show Memorial Auditorium 399 McCallie Ave. chattanoogamusicclub.org Jimmy Harris 7 p.m.

The Palms at Hamilton 6925 Shallowford Rd. thepalmsathamilton.com Elenowen, Joseph LeMay 7:30 p.m.

The Camp House 1427 Williams St. thecamphouse.com Lee University’s The Piano Men 7:30 p.m.

Conn Center 1053 Church St. SE leeuniversity.edu Tim Shelton 7:30 p.m.

Tennessee Valley Theatre 184 W Jackson Ave, Spring City, TN tennesseevalleytheatre.com Double Shot 8 p.m.

American Legion Post 81 227 James Asbury Ln. (423) 476-4451 Husky Burnette 8 p.m.

Sky Zoo 5709 Lee Hwy. chattazooga.com Priscilla, Lil Rickee 8:30 p.m.

The Foundry 1201 Broad St. chattanooganhotel.com Prettier Than Matt 9 p.m.

World of Beer 412 Market St. worldofbeer.com Sam Warner 9 p.m.

The Office @ City Cafe 901 Carter St. (423) 634-9191 Zoso: The Ultimate Led Zeppelin Experience 10 p.m.

Rhythm & Brews 221 Market St. rhythm-brews.com Daikaiju, Eclectic Tuba, Medicine Tree 10 p.m.

JJ’s Bohemia 231 E. MLK Blvd. jjsbohemia.com Mad Magritt 10 p.m.

Bud’s Sports Bar 5751 Brainerd Rd. budssportsbar.com

saturday11.22 Mason Dixieland Line 12:30 p.m.

Chattanooga Market

1829 Carter St. cattanoogamarket.com Chattanooga Choral Society 5 p.m.

First Baptist Church 506 E 8th St. ccspaas.org Jason Thomas and the Mean-Eyed Cats 5 p.m.

Chattanooga Choo Choo 1400 Market St. choochoo.com Eddie Pontiac 5:30 p.m.

El Meson 2204 Hamilton Place Blvd. elmesonrestaurant.com Jimmy Harris 7 p.m.

The Palms at Hamilton 6925 Shallowford Rd. thepalmsathamilton.com Paul Smith and the Sky High Band 8 p.m.

American Legion Post 81 227 James Asbury Ln. (423) 476-4451 Rosedale Remedy 8 p.m.

Sky Zoo 5709 Lee Hwy. chattazooga.com Old Crow Medicine Show, Marty Stuart

8 p.m.

Memorial Auditorium 399 McCallie Ave. chattanoogaonstage.com Priscilla and Lil Rickee 8:30 p.m.

The Foundry 1201 Broad St. chattanooganhotel.com Jay Taylor Band 9 p.m.

World of Beer 412 Market St. worldofbeer.com Mitch Rossell 9:30 p.m.

Rhythm & Brews 221 Market St. rhythm-brews.com Diarrhea Planet, Lee Bains III and the Glory Fires, Bohannons, Bad Scout 10 p.m.

JJ’s Bohemia 231 E MLK Blvd. jjsbohemia.com She She Dance 10 p.m.

The Office @ City Cafe 901 Carter St. (423) 634-9191

sunday11.23 The Mason Dixieland Line 12:30 p.m.

901 Carter St Inside City Cafe 423-634-9191 Thursday, November 20: 9pm Open Mic with Hap Henninger Friday, November 21: 9pm Sam Warner Saturday, November 22: 10pm She She Dance Tuesday, November 25: 7pm Server/Hotel Appreciation Night $5 Pitchers $2 Wells $1.50 Domestics ●

●

All shows are free with dinner or 2 drinks!

Stop by & check out our daily specials!

Happy Hour: Mon-Fri: 4-7pm $1 10oz drafts, $3 32oz drafts, $2 Wells, $1.50 Domestics, Free Appetizers

Join us on Facebook

Follow us on Facebook (we’re quite likeable) facebook.com/chattanoogapulse

chattanoogapulse.com • NOVEMBER 20-26, 2014 • The Pulse • 15

WINE&SPIRITS We will meet or beat any advertised price and special order any wine available in the Chattanooga Market!

MUSIC CALENDAR

THE FINEST IN

Kill The Noise

Chattanooga Market 1829 Carter St. chattanoogamarket.com CSO Principal Musicians 3 p.m.

Read House Historic Inn 827 Broad St. chattanoogasymphony.org Rebecca Van de Ven, Abigail Coffer, Bernadette Lo 3 p.m.

University of the South 735 University Ave. sewanee.edu Sunday Night Irish Music Jam Session 5 p.m.

Grocery Bar 1501 Long St. grocerybar.com

monday11.24

WE NOW HAVE LOW GRAVITY BEER!

216 MARKET STREET

423-266-8420

ONE BLOCK FROM THE TN AQUARUM

Monday Nite Big Band 7 p.m.

The Palms at Hamilton 6925 Shallowford Rd. thepalmsathamilton.com Chattanooga Symphony & Opera Youth Orchestra Fall concert 7:30 p.m.

Chattanooga School for the Arts & Sciences 865 E. 3rd St.

16 • The Pulse • NOVEMBER 20-26, 2014 • chattanoogapulse.com

mycsas.com Kill the Noise, Botnek, Two Fresh 9 p.m.

Track 29 1400 Market St. track29.co

tuesday11.25 Rick’s Blues Jam 7 p.m.

Folk School of Chattanooga 1200 Mountain Creek Rd. chattanoogafolk.com Tim Starnes, Davey Smith 7 p.m.

Sugar’s Downtown

Pulse Pick: Kevn Kinney Longtime Chattanooga favorite, and frontman for the seminal rock band Drivin' N' Cryin', Kevn comes to town for a one-man intimate show on the Southside.

Kevn Kinney Tuesday, 9 p.m.

Clyde's On Main 122 W. Main St. clydesonmain.com

507 Broad St. sugarschattanooga.com Kevn Kinney 9 p.m.

Clyde's On Main 122 W. Main St. clydesonmain.com

wednesday11.26 Eddie Pontiac 5:30 p.m.

El Meson 248 Northgate Park elmesonrestaurant.com Jimmy Harris 7 p.m.

The Palms at Hamilton 6925 Shallowford Rd.

thepalmsathamilton.com Dan Sheffield 7:30 p.m.

Sugar’s Downtown 507 Broad St. sugarschattanooga.com Convertibull 8 p.m.

American Legion Post 81 227 James Asbury Ln. (423) 476-4451 Day Before Thanksgiving Party 9 p.m.

World of Beer 412 Market St. worldofbeer.com Aunt Betty 9 p.m.

Bud’s Sports Bar 5751 Brainerd Rd. budssportsbar.com Velcro Pygmies 9:30 p.m.

Rhythm & Brews 221 Market St. rhythm-brews.com Ol Scratch 10 p.m.

JJ’s Bohemia 231 E. MLK Blvd. jjsbohemia.com Map these locations on chattanoogapulse.com. Send event listings at least 10 days in advance to: calendar@chattanoogapulse.com

Record Reviews

ERNIE PAIK

Otherworldly Sacred Vocals, Raucous Chugging Vibes Darius Jones gets spacey, Outrageous Cherry noodles response sections and even some chanting on the final piece.

Although Darius Jones is a proven sax master, he makes for an intriguing choral director too, but should we consider him a mystical science fiction seer, as well? The Oversoul Manual is an artificial ritual that’s arresting and not so easy to process and absorb; you don’t need to live on this planet, when just a visit may do.

Darius Jones The Oversoul Manual (AUM Fidelity)

I

n perhaps one of the boldest musical departures of the year, the celebrated NYC saxophonist Darius Jones— bandleader, member of the blistering, deceptively named group Little Women and collaborator with modern jazz heavyweights such as Oliver Lake and Matthew Shipp— has released an album with no saxophone playing at all.

Instead, The Oversoul Manual—the fourth installment in Jones’ Man’ish Boy saga—is an a cappella album that features an all-woman vocal quartet called The Elizabeth-Caroline Unit (Amirtha Kidambi, Sarah Martin, Jean-Carla Rodea and Kristin Slipp). Jones

Outrageous Cherry The Digital Age (Burger) isn’t in over his head here— as a young adult in Virginia, he served as the gospel choir director at his church—but fans of his masterfully expressive saxophone playing may be rightfully confused by this turn of events.

The Oversoul Manual, as the epic goes, is a 15-song sacred text written in the ancient language “oe∫” intended to be sung by three or more humanoids in a birthing ritual to generate sufficient energy to create a new soul-child, on the planet Or’gen.

Ironically, this unusual, incomprehensible album was born from Jones’ struggle to overcome communication

barriers and be understood; this writer gets the feeling that Jones was successful in articulating and translating the offbeat ideas and motifs in his head and that a strange idea will have the essence of strangeness no matter how it’s presented.

It’s foreign but not in a way that directly brings a specific culture to mind—like, say, Bulgarian women’s choirs— although the trained, precisely modulating voices are like those typically only heard in opera and choral music. It can be solemn, eerie and scampering at various times, with occasional dissonance among the sustained tones, call-and-

T

he Detroit group Outrageous Cherry has been making infectious, nuanced psychedelic garage-pop for over two decades, conceived by front man Matthew Smith, and although the quartet still resides in the indie ghetto, it’s a secret that has no good reason to remain a secret.

Among the group’s fervent fans are the bands The New Pornographers and Saturday Looks Good to Me—both of which have each recorded an EP full of Outrageous Cherry covers—and 2014 has been a good year for the two-guy, two-gal quartet, with the release of the compilation cassette Retrospective: 1993-2010 and the new full-length album The Digital Age, both on Burger Records.

Smith has a healthy level of

quality control, so your typical Outrageous Cherry song is going to be good to excellent, although the m.o. is to not exactly take risks or veer into wildly adventurous territory.

There is a spirited racket throughout The Digital Age, like “(You’re a) Vortex” which has a raucous chugging vibe along the lines of “Sister Ray” by the Velvet Underground (and drummer Maria Nuccilli’s style, heavy on the floor-tom, is perhaps a hattip to Moe Tucker)—imagine The Strokes in VU-mode but dirtier and looser. The Digital Age will likely be an easy sell to fans of Nuggets-era garage rock-pop, and the group’s psychedelic inflections are subtle here, with perhaps a light flange effect here and some distorted, carefully EQ-ed guitar noodling there.

Smith has a comfortable, friendly pop-oriented voice, and his evident talents are creating irresistible tugs and satisfying melodies, like on “I Think She’s Alright” with girl/boy vocal accents on the title refrain.

With so much music out there, a valid question to ask is, “Do I really need another nostalgic garage-rock-pop album?” But, after listening to The Digital Age, this writer is glad he made the time for it.

chattanoogapulse.com • NOVEMBER 20-26, 2014 • The Pulse • 17

18 • The Pulse • NOVEMBER 20-26, 2014 • chattanoogapulse.com

chow

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RESTAURANT GUIDE

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Our City’s Beer Crafted with LOVE 423.702.9958

ChattaBrew.com

20 • The Pulse • november 20, 2014 • chow dining guide • chattanoogapulse.com

1804 Chestnut St.

chow

ChattanooGa’s ULtIMatE

RESTAURANT GUIDE

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The Pulse CHATTANOOGA'S WEEKLY ALTERNATIVE

Index to Advertisers Chattanooga Brewing Company . ...................... 22 The Acropolis ....................................................... 23 Big River Grille & Brewing Works . .................... 25 Toscano Italian Grill ........................................... 26 The Ice Cream Show ............................................ 27 TerraMáe Appalachian Bistro . .......................... 29 Beast + Barrel . ..................................................... 30

Chattanooga Restaurant Listings ...................... 31 The Camp House .................................................. 41 Mellow Mushroom .............................................. 43 The Big Chill . ....................................................... 44 Taconooga . ............................................................ 45 Brewhaus ............................................................... 46

chattanoogapulse.com • chow dining guide • november 20, 2014

• The Pulse • 21

chow FALL 2014

Chattanooga Brewing Company Pride, skill lead to growth in craft beers

C

raft beer continues to grow in popularity in the United States—and in Chattanooga. Nationwide, new breweries are opening at a rate of three breweries every two days. In 2010, the rate was one every day. Locally we now have six breweries, with at least one new one on the way next year.

The driving force behind this is an ever-expanding demand for new craft and local beers from customers. This bodes well for the industry, but there are signs that the market is becoming saturated. I was one of the founders of Chattanooga Brewing Company in 2010, and have lived through this growth spurt. In the early days, we couldn’t sell much beer outside of the downtown area. Now, we are getting most of our new accounts around here in suburban areas.

During the same period, we have seen our town go from one growler fill store to at least five with another on the way. At Chattanooga Brewing, we continue to ride this wave and have moved into a significantly larger facility on the Southside. This satisfies our current demand and adds some capacity for future growth. We now have a tasting room with food service to accommodate the ever-growing crowds of craft beer enthusiasts.

We’ve just added our products to the Cleveland market and are off to a booming start.

We have seen some pushback lately, though, as we try to sell our product to out-of-town distributors. It seems they are being bombarded with offerings from new breweries and it’s a buyers’ market for them. I believe we are headed for a market shake-out soon, a bubble burst, as it were, but we don’t fear this. You, the customers, are demanding high-quality, greattasting beers and those of us who can deliver will survive and grow.

Many of these new breweries are being started by home brewers. It’s the modern-day American Dream, starting out in their garage and ending up on television with their head buried in a pile of hops.

The truth is much more sober. It’s a business, and there is plenty of work. There are a lot of business skills, technical brewing skills and a lot of money needed to get one

22 • The Pulse • november 20, 2014 • chow dining guide • chattanoogapulse.com

of these things going. It’s so much more than just making good beer, so it’s hard to believe this boom will continue unabated.

So be wary as you try all the new brews making their way to your neighborhood tavern—but try them all. It’s the only way to find the good ones. What’s next in the craft beer scene? It’s hard to say, but the market is always looking for new beer styles and new variations. The wide variety of styles make it possible to find something for almost anyone. The sweetest part of our business has resulted from people who have only tried mass-produced beer. They are either bored with it, or think they don’t like beer. Our reward comes when they visit us, try our beer and decide they do like it after all.

Cheers, Chattanooga!

— Marc Marcum

The Scoop Join them for Trivia Wednesdays at 7:30 p.m.where they promise to have plenty of beer!

Chattanooga Brewing Co. Originally founded in 1890 and born again in 2010.

1804 Chestnut St (423) 702-9958 chattabrew.com

chow FALL 2014

Acropolis Grill

Celebrate Life. Eat Well.

Embark on a taste vacation to Greece

W

hen it comes to Greek food, the family-run Acropolis Mediterranean Grill has it down to an art. For the Kyriakidis family, hospitality is key, and “eating Greek” means dining on flavorful food with friends and family, a tradition that has been going on at Acropolis for 20 years now.

Acropolis partners with local farmers and suppliers to provide the delicious and fresh ingredients essential to Greek cuisine. One popular menu item at Acropolis is their signature Greek salad. Featuring mixed greens, tomatoes, red cabbage, feta cheese, Kalamata olives, pepperoncini, spiced herbs, and lemon dill ranch dressing, this salad is truly a delight to the taste buds.

And then, of course, there is the moussaka, which consists of layered baby eggplant, sliced potatoes, seasoned ground sirloin, fresh herbs, Parmesan cheese, and creamy béchamel sauce. Or, if you’re interested in a heartier meal, be sure to try the Greek lemon chicken, which consists of sautéed boneless chicken breast in lemon caper sauce with artichoke hearts, mushrooms, and sundried tomatoes served over linguine.

Another popular dish is the lamb kabob. The marinated lamb is complemented by the accompanying flavors of bell peppers, mushrooms, and onions, and all of it is served over basmati with feta-stuffed tomato, tzatziki, and pita.

Acropolis imports some of the finest wines from Greece and boasts daily drink specials that will always leave you thirsty for more. Happy hour is from 3 p.m. to 7 p.m. Monday through Friday and from 11 a.m. to 4 p.m. on Saturday and Sunday.

The aptly named Martini Monday features $5 martinis, while High Tea Tuesday is all about Long Island iced tea (and its Electric and Raspberry variations). Stop by on Wine Down Wednesday for $12 wine bottles and sangria pitchers, or enjoy Thirsty Thursdays with $3.50 margaritas and mojitos. Fridays, Saturdays, and Sundays round out the week with $2 mimosas, $2 Bellinis, and $3 Bloody Marys.

Whether you go for food, drink, or both, be sure to bring your family and friends along to experience a true taste of Greece. You won’t be disappointed!

2213 Hamilton Place Boulevard • Open 7 Days (423) 899-5341 • www.acropolisgrill.com

Locally Owned and Operated for 19 Years chattanoogapulse.com • chow dining guide • november 20, 2014

• The Pulse • 23

WAY BETTER THAN A FRUITCAKE. FOR EVERY $25 IN GIFT CARDS PURCHASED, RECEIVE A $5 BONUS CARD! (Offer available through December 28 th.)

24 • The Pulse • november 20, 2014 • chow dining guide • chattanoogapulse.com

chow FALL 2014

Big River Grille & Brewing Works Old favorites, new taste sensations

B

ig River Grille & Brewing Works has been a staple in local Chattanooga dining for over 20 years now. The restaurant and brewery started downtown at the Broad Street location and has since expanded to Hamilton Place and even Florida’s DisneyWorld.

So—what makes Big River Grille & Brewing Works such a success?

To begin with, Big River serves that good-feeling comfort food we all love. Eclectic–American cuisine is what we call it, but it’s so much more than that. Nearly everything that comes on your plate is made in-house, from scratch.

The menu’s got everything from seafood to pizza, salads to enchiladas—and it’s all fantastic.

And the food is only half of it.

The brewery crafts a variety of excellent local beers right there in the restaurant. A beer at Big River is as fresh as it gets. Big River keeps six home brews on tap at all times. They also rotate two-tofour seasonal or small batch beers, depending on the time of year. Of course, if you just want your go-to American beer, Big River always has plenty available. The brewery occasionally throws a tapping party whenever a particularly good new beer is tapped. The last tapping party happened in late October, and celebrated a new pumpkin ale…and the next tapping party is scheduled for December 4.

A restaurant’s environment is al-

most as important as its food, and Big River delivers on both counts.

The music that plays overhead is that feel-good rock n’ roll from all eras. The entire restaurant is well lit, but the lighting is low enough to keep the mood relaxed. The ceiling goes up, up, up, and the dining areas are huge. Big River is essentially broken down into three sections: dining, billiards, and south bar. Within these sections, you can easily find some privacy or nestle yourself in the crowd. If you look around during the dinner rush, you’re bound to see people aged anywhere from 18 to 80. And, depending on the season, the ratio of tourists to locals hovers around 1:1. This is the best part about Big River—its wide-reaching accessibility. There’s something for everyone to enjoy here.

To keep the myriad restaurantgoers on their toes, Big River con-

stantly tweaks its menu. Twice every year, Big River reinvigorates the old menu with new ideas, and the time for a new menu is now.

The local favorites are still there: the delicious Cajun fish tacos and the flame-grilled meatloaf.

But now we’ve got access to a new Maker’s Mark bourbonglazed salmon and fresh Black Angus burgers. Then there’s the whole new “Hot Off the Grill” section that offers filet medallions, top sirloins, and cold smoked sockeye salmon. To top it all off, Big River’s created sauces like the whiskey gorgonzola cream sauce and the charred habanero tomato salsa.

With the combination of classic and new available at Big River, you can’t go wrong. Come in any day of the week and have yourself a homemade brew and that American comfort food you love.

Big River Grille & Brewing Works A Chattanooga tradition for great food and locally brewed beer.

Downtown 222 Broad St, (423) 267-2739 Hamilton Place 2020 Hamilton Pl Blvd.

(423) 553-7723 bigrivergrille.com

chattanoogapulse.com • chow dining guide • november 20, 2014

• The Pulse • 25

a Homemade NY Style Pizza

e16”

99

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Toscano

chow FALL 2014

Toscano Italian Grill Mouthwatering flavors of Italia are calling

Italian Grill Dine-In • Carry-Out

(423) 805-3888 6219 Lee Hwy. • Chattanooga, TN

10:30am - 10:30pm 7 Days A Week

99

No Personal Checks

99

Offering You the Taste of Italy

99

“Nobody Doughs It Better!”

Authentic Brick Oven-Baked Pizzas, Real Cheese, Always Fresh Dough Menu provided by

Wiltac Marketing • 888-556-9997

26 • The Pulse • november 20, 2014 • chow dining guide • chattanoogapulse.com

L

ooking for a true taste of Italy right here in Chattanooga?

Look no further than Toscano Italian Grill for your next meal. Located at the corner of Highway 153 and Lee Highway, in the shopping center across Lee Highway from Sportsman’s Warehouse, Toscano is a family-owned restaurant that prides itself on having everything on the menu made fresh in-house every day.

Though the restaurant has only been open for about six months, the owner, Terry, has been in the restaurant business for more than 15 years. And his experience shines through in the inviting atmosphere and the great variety of food Toscano has to offer.

You will not find clumsy imitations of Italian food, but the real thing, with authentic and great-tasting dishes. From typical favorites, such as calzones and homemade pasta dishes, to various

seafood dishes and Philly cheesesteaks, you’ll find you can’t go wrong with anything on the menu.

And, of course, there is the New York-style pizza. Made with fresh dough and baked in their brick ovens, Toscano’s pizzas come with all types of toppings and combinations to choose from, including vegetarian options. Toscano also recently started offering glutenfree pizzas on request. There really is a pizza for everyone at Toscano: “Nobody Doughs It Better,” as their slogan says.

If there’s still a little bit of room left once you’ve enjoyed your meal, there are tasty desserts to choose from on the menu, adding deliciously to the list of hard decisions.

Delectable options may mean some tough choices—but choosing to sit down for a meal at Toscano Italian Grill is one of the easier (and probably one of the best) decisions you can make.

chow FALL 2014

The Ice Cream Show Create your dream ice cream...17,000 ways

The Secret's in the Combination Hot Coffees & Hot Chocolate

T

he Ice Cream Show is changing the way Chattanoogans think about ice cream…one scoop at a time. With the main store on Walnut Street near the bridge, the Ice Cream Show is as convenient as it is delicious!

The process begins with choosing either chocolate or vanilla ice cream or frozen yogurt. You then select from over 40 fresh ingredients to create your own flavor.

This list includes fruits, nuts and candies.

The ice cream and ingredients are then blended together in a special machine to create the perfect treat. Ask for it in one of their hand-baked waffle cones— and you will keep coming back for more.

Cappuccino Mochas Lattes Hot Chocolate Mexican Hot Chocolate With over 17,000 different combinations of soft serve, you are bound to find something you love!

If you have a little trouble deciding, try their most popular combination, strawberry cheesecake, made with fresh strawberries and “Cheesecake Factory” cheesecake. They also offer all-natural, 100-percent-fruit smoothies Customers can enjoy both inside and patio seating, which is great for parties. Free Wi-Fi and gift cards are also available.

Come see us at 129 Walnut Stree at the South end of the Walnut Street Walking Bridge. We are open from 9 a.m. to 11 p.m.

Monday through Saturday, and on Sunday from 1 p.m. to 11 p.m.

You'll be glad you did.

Chattanooga’s Best Ice Cream

17,000 Flavors

Custom-Blended Ice Cream and Yogurt, plus Dairy-Free and Sugar-Free availible.

Mon-Sat 9am-11pm • Sun 1-11 pm 129 Walnut Street, at the south end of the Walnut Street Bridge Chattanooga • 423-702-5173

1.00 OFF ONE $4.00 ITEM

$

ICE CREAM OR GOURMET COFFEE

chattanoogapulse.com • chow dining guide • november 20, 2014

• The Pulse • 27

“...true passion on a plate.”

— The Pulse Magazine

SERVING SOPHISTICATED REGIONAL CUISINE

Our Hours DINNER Mon - Thu: 5 – 9 pm Fri - Sat: 5 – 10 pm

BRUNCH Sun: 11 am – 2 pm

APPALACHIAN THERAPY

terramaechattanooga.com 122 E 10 Street | 423.710.2925 th

Mon - Fri: 5 – 7 pm

28 • The Pulse • november 20, 2014 • chow dining guide • chattanoogapulse.com

Located in the Historic StoneFort Inn Hotel

chow FALL 2014

TerraMáe Appalachian Bistro Seasonal, comfortable and steeped in tradition

T

he new fall menu at TerraMáe Appalachian Bistro reflects owner Mark Oldham’s dedication to offering his guests comfort foods steeped in tradition. An emphasis on fresh seasonal ingredients means frequent changes to the menu that can make dining at the restaurant a deliciously serendipitous experience.

The Warm Kilt Cabbage Salad, for example, combines fresh greens charred in a cast-iron skillet with beene seed bacon and a dressing of black-eyed pea vinaigrette.

“It is a very classic flavor combination that pairs beautifully,” explained Executive Chef Shelley Cooper. “To round that dish out, we have pimento cheese cornbread crouton. When you eat beans, you eat cornbread. Guests who order that dish are very pleasantly surprised with the taste. It is cooked very quickly in the cast iron and isn’t stewed or braised down the way cabbage normally is, so it has a lighter texture.”

Farm-to-Table rules the day at TerraMáe as ingredients, harvested at the peak of flavor, are chosen based on local availability and prepared with care. At present, they are serving a plethora of vegetables from places such as Gratitude Farms in Alabama.

“I’m loving these new greens that we’ve got in,” Cooper said. TerraMae’s seasonal vegetable platter includes wild rice stuffed red pepper, roasted artichoke heart, truffled cauliflower steak, sautéed seasonal veggies, and spaghetti squash gratin.

Mark and Sharon Oldham, who also own the StoneFort Inn where Ter-

raMáe is located downtown, have operated a farm near Nashville to grow many of the foods used in the kitchen and bar. Other items are sourced locally as well for better-tasting meals.

Adding ingredients as they become available means the menus change often at TerraMáe, but some of the items diners are likely to find available right now include Braised Rabbit and Rosemary Biscuits, Roasted Duck Breast, Wild Striped Bass and Prawn, Crab and Corn Rainbow Trout, Painted Hills Beef Tenderloin, Bacon-Wrapped Scallops, Seafood Chowder, Crispy Veal Sweetbreads, Butter Poached Shrimp and Crispy Pork Belly, Beef Short Ribs Pot Roast, Heritage Pork Osso Bucco, and 20-ounce Heritage Angus Cowboy Cut Ribeye.

While the menu is always changing, the chefs gradually add new selections to it to give servers a chance to learn about the dishes so they can recommend items. The recent addi-

tion of Manager Brent Tate translates into a focus on all-around excellence.

The TerraMáe process gives dining guests frequent opportunities to discover new culinary fare to fall in love with, but the popular Appalachian Lunchable (a heavenly combination of deviled eggs, pickled shrimp, beene seed bacon, blue cheese pimento spread, rosemary biscuits, Tennessee country ham, and pickled vegetables) is typically on the menu for those who prefer a side of predictable. For those who truly savor surprises, earlier this year TerraMáe began serving family-style meals on Monday nights and choosing a different theme and dishes each week.

TerraMáe pays homage to the essence of familiar foods, but this kitchen is not constrained by convention. They add dashes of flavor and component combinations, often coordinating meal and wine pairings to highlight the appeal of particular foods.

The Scoop To make a reservation, visit their website and book via OpenTable.

TerraMáe Appalachian Bistro Farm-to-table regional cuisine & craft cocktails 122 E 10th St. (423) 710-2925 terramaechattanooga.com

chattanoogapulse.com • chow dining guide • november 20, 2014

• The Pulse • 29

chow FALL 2014

Beast + Barrel Class and sass on the Northshore

B

east + Barrel may be Frazier Avenue’s “new kid on the block,” but owners Ryan Chilcoat, Matt Lewis and Geoff Tarr aren’t new to the restaurant business at all.

Joining The Honest Pint, The Hair of the Dog Pub, and The Terminal Brewhouse as the fourth restaurant for Chilcoat, Lewis and Tarr, Beast + Barrel offers a unique atmosphere and menu that will have customers wanting to return again and again.

Described as a “gastro smokehouse,” Beast + Barrel is sure to satisfy any meat lover. Combining traditional meat dishes such as smoked pork, smoked brisket, grilled chicken, and crab cakes, with a hint of Southern- and French-influenced culinary flare, the dishes at Beast +Barrel are different from the pub-style cuisine of the other three restaurants.

While meat is a primary ingredient in many of the dishes, Beast + Barrel offers vegetarian options like the Chickpea Burger, a house-made chickpea mix grilled with lettuce, tomato, house pickles, crumbled feta, and lemon dill dressing served on a slice of Niedlov’s challah bread, and the Market Veggie Plate, described on the menu as, “we went to the market, your server better know what we got. Test ’em.”

In addition to lunch and dinner, Beast + Barrel also serves brunch.

Along with their take on favorites

like Eggs Benedict and biscuits and gravy, Beast + Barrel’s brunch includes dishes like Merica’ (two eggs any style, Beast bacon, house sausage, local grits or smoked potatoes, and a biscuit) and the Cannoli Style French Toast (a thick-cut slice of challah bread stuffed with fresh ricotta chocolate chip filling and topped with walnut syrup).

To complement your food, Beast + Barrel offers a large selection of craft beer, wine and cocktails.

Featuring import and domestic, including a delicious chocolate stout, the beer menu is categorized by taste to help you select the best choice for your palate. Wine lovers have a large selection of white, red, sparkling, and dessert wines to order by the glass or bottle, but if they are having a tough time choosing, Beast + Barrel offers a wine sampler that allows customers to try 2-oz. samples of all six of

30 • The Pulse • november 20, 2014 • chow dining guide • chattanoogapulse.com

their wines on tap.

Beast + Barrel’s cocktail menu includes several classics like the Sazerac, Old Fashioned, and Dark and Stormy, as well as seasonal ones like The Great Pumpkin Manhattan, a stirred martini made with pumpkin infused Cumberland Cask Tennessee whiskey, amaretto, Carpano Antica vermouth, aromatic bitters and a brandied cherry. For brunch, customers can choose their own juice or puree for a mimosa or bellini, or their own mix and liquor for a Bloody Mary at the Bloody Bar. For larger groups, Beast + Barrel offers brunch carafes, which serve three-to-four people.

Next time you’re in the mood for a classy night out on the town, head to at Beast + Barrel. Open Monday through Thursday from 11 a.m. to Midnight, Friday and Saturday from 11 a.m. to 2 a.m.

Beast +

barrel

The Scoop Locally sourced, inventive food in a more sophisticated environment Beast + Barrel Gastro Smokehouse on the Northshore 16 Frazier Ave. (423) 805-4599 beastandbarrel.com

Chattanooga Restaurant Listings American 1885 Grill 3914 St. Elmo Ave. (423) 485-3050 1885grill.com

2 Squares a Day 3399 Amnicola Hwy. (423) 697-7595

We strive to make our listings accurate, but things change. We recommend you call in advance or visit websites before visiting any restaurant. For updates and special deals, please visit www.chattanoogapulse.com

3rd Deck Burger Bar 201 Riverfront Pkwy.

Pier 2 (423) 266-4488 chattanoogariverboat.com

A Bountiful Harvest 5228 Hixson Pike, (423) 876-1922 abountifulharvest.com

Alchemy Spice Company 2502 12th St. (423) 402-0319 alchemyspicecompany.com

All-American Grilled Delivery 3507 Ringgold Rd. (423) 698-2040 all-americangrilleddelivery.com

Applebee’s 5606 E. Brainerd Rd. (423) 553-9203 401 Market St. (423) 826-4996 356 Northgate Mall Dr. (423) 875-8353 2342 Shallowford Village Rd. (423) 499-1999 applebees.com

Aretha Frankensteins 518 Tremont St. (423) 265-7685 arethas.com

Armando’s 8018 E. Brainerd Rd. (423) 899-3705 1814 E. Main St. (423) 629-9218 4767 Hwy. 58 (423) 894-1413 7330 Hixson Pike (423) 842-0479 7024 Lee Hwy. (423) 855-0772 1105 Lafayette Rd.

(706) 861-2252 5700 Ringgold Rd. (423) 867-5950 armandosmnst.com

Back Inn Café 411 2nd St. (423) 265-5033 bluffviewartdistrict.com

Bar Louie 2100 Hamilton Place Blvd.

(423) 855-4155 barlouieamerica.com

Bea’s Restaurant 4500 Dodds Ave. (423) 867-3618 pulleybones.com

Beast + Barrel 16 Frazier Ave. (423) 805-4599 beastandbarrel.com

Becky’s Restaurant 2503 Westside Dr. (423) 485-3873

Beef O’Brady’s 5958 Snow Hill Rd. #100 (423) 910-0261 ooltewahbeefobradys.com

Beyond The Garden Gate 9508 Church St. (423) 238-2929

Big Chill & Grill 103 Cherokee Blvd.

(423) 267-2445 bigchillandgrill.com

Big River Grille & Brewing Works 222 Broad St. (423) 267-2739 2020 Hamilton Place Blvd.

(423) 553-7723 bigrivergrille.com

Big Rock Grill

Rock City, 1400 Patten Rd. Lookout Mountain, Ga. (706) 820-2531

Big Table 118 Cross St. (423) 634-0772 bigtable.net

Blue Plate 191 Chestnut St. (423) 648-6767 theblueplate.info

Bluegrass Grill 55 E. Main St. (423) 752-4020 bluegrassgrillchattanooga.com

Bluewater Grille 224 Broad St. (423) 266-4200 bluewaterchattanooga.com

Boathouse Rotisserie & Raw Bar 1459 Riverside Dr. (423) 622-0122 boathousechattanooga.com

Bonefish Grill 2115 Gunbarrel Rd. (423) 892-3175 bonefishgrill.com

Bourbon Grill 2100 Hamilton Place Blvd.

(423) 468-2064

Broad Street Grill 1201 Broad St. (423) 424-3700 chattanooganhotel.com

Bud’s Sports Bar 5751 Brainerd Rd. (423) 499-9878 budssportsbar.com

Buffalo Wild Wings 120 Market St. (423) 634-0468

5744 Hwy. 153 (423) 877-3338 buffalowildwings.com

Café 7 Rock City, 1400 Patten Rd. Lookout Mountain, Ga. (706) 820-2531

Café Lemont 801 Dodds Ave. (423) 629-1388 lemontscatering.com

Café on the Corner 826 Scenic Hwy. (423) 825-5005

Canyon Grill 28 Scenic Hwy. #189 (706) 398-9510 canyongrill.com

Cavern Cafe Ruby Falls, 1720 S. Scenic Hwy (423) 821-2544 rubyfalls.com

Champy’s Famous Fried Chicken 526 E. MLK Blvd.

(423) 752-9198 champyschicken.com

Charlie’s Restaurant & Lounge 8504 Dayton Pike (423) 842-9744 charliesrestaurantlounge.com

Chato Brasserie 200 Manufacturers Rd. Ste. 101 (423) 305-1352 chatodining.com

Chattanooga Billiard Club 725 Cherry St. (423) 267-7740 cbcburns.com

Chattanooga Billiard Club East 110 Jordan Dr. (423) 499-3883 cbcburns.com

Chattanooga Brewing Company 1804 Chestnut St. (423) 702-9958 chattabrew.com

Cheeburger Cheeburger

138 Market St. (423) 265-4108 cheeburger.com

Chicken Salad Chick 629 Market St., Ste. 101 (423) 668-0098 chickensaladchick.com 1820 Gunbarrel Rd., Ste. 200 (423) 468-3729 chickensaladchick.com

Chili’s 408 Market St. (423) 265-1511 5637 Brainerd Rd. (423) 855-0376 1921 Gunbarrel Rd. (423) 892-6319 123 Northgate Mall Dr. (423) 877-4344 chilis.com

Chop House 2011 Gunbarrel Rd. (423) 892-1222 thechophouse.com

City Café Diner 901 Carter St. (423) 634-9191 7641 Lee Hwy. (423) 485-8222 citycafemenu.com

Clyde’s On Main 122 W. Main St., (423) 362-8335 clydesonmain.com

Cookie Jar Café 1887 Kelly Cross Rd. (423) 949-5852 johnsonfamilyfarm.com

Countryside Café 8223 Mahan Gap Rd. (423) 344-8646 countrysidecafe.net

Dairi Kreme 1401 S. Lee Hwy. (423) 472-8852

Dockside Café 8411 Harrison Bay Rd. (423) 344-9998 dockside-cafe.com

Dub’s Place 4408 Dayton Blvd.

(423) 875-3151

chattanoogapulse.com • chow dining guide • november 20, 2014

• The Pulse • 31

Easy Bistro & Bar 203 Broad St. (423) 266-1121 easybistro.com

Einstein Brothers Bagels 7737 E. Brainerd Rd. (423) 355-5380 einsteinbros.com

Eleven H20 Bar DoubleTree Hotel 407 Chestnut St. (423) 756-5150 doubletree3.hilton.com

Epicurean Restaurant

introducing our soon to be famous Hoagies!

Classic Italian or Mama’s Meatball

4301 Ringgold Rd. (423) 622-4139 theepicureanrestaurant.com

Famous Dave’s 2212 Gunbarrel Rd. (423) 954-3227 homeofthebigslab.com

Fanatics 7601 E. Brainerd Rd. Ste. 5A (423) 894-2524 fanaticssb.com

Firebirds Wood Fired Grill 2107 Gunbarrel Rd. (423) 308-1090 firebirdsrestaurants.com

500 BEERS

6 2 TA P S T AV E R N F A R E C ra ft S p ir it s

WORLD OF BEER - CHATTANOOGA 412 Market Street Chattanooga, TN 37402 (423) 668-6808 worldofbeer.com/chattanooga facebook.com/wobchattanooga @wobchattanooga

32 • The Pulse • november 20, 2014 • chow dining guide • chattanoogapulse.com

Firehouse Subs 3849 Dayton Blvd.

Ste. 101 423) 877-2345 6025 E. Brainerd Rd. Ste. 110 (423) 893-3473 1820 Gunbarrel Rd. Ste. 700 (423) 475-5491 firehousesubs.com

Fireside Grille 3018 Cummings Hwy. (423) 821-9898

Five Guys Burgers and Fries 124 Stuart Rd. (423) 476-4878 401 Broad St. (423) 531-8267

2020 Gunbarrel Rd. (423) 664-3500, 5110 Hixson Pike (423) 870-7772 fiveguys.com

Flying Squirrel Bar 55 Johnson St. (423) 602-5980 flyingsquirrelbar.com

Food Works 205 Manufacturers Rd. (423) 752-7487 foodworksrestaurant.com

Fox and Hound Pub and Grille 2040 Hamilton Pl Blvd.

(423) 490-1200 foxandhound.com

Fresh To Order 1919 Gunbarrel Rd. Ste. 103 (423) 826-5000 freshtoorder.com

Gardens Restaurant 1400 Market St. (423) 266-4107 choochoo.com

Giggles Grill 3224 Brainerd Rd. (423) 629-2233 thecomedycatch.com

Good Dog 34 Frazier Ave. (423) 475-6175 eatatgooddog.com

Griffin Footlong Hot Dogs 847 E. Main St. (423) 265-5280

Hair of the Dog Pub 334 Market St. (423) 265-4615 hairofthedogpub.net

Heaven & Ale 304 Cherokee Blvd.

(423) 602-8286 heaven-and-ale.com

Heavenly Wings 5231 Brainerd Rd. (423) 499-9949 chattanoogawings.com

Hennen’s Restaurant

193 Chestnut St. (423) 634-5160 hennens.net

Herman’s Soul Food & Catering 3821 Brainerd Rd. (423) 624-5715

Honest Pint 35 Patten Pkwy (423) 468-4192 thehonestpint.com

Innside Restaurant 800 Chestnut St. (423) 266-7687

J Alexander’s Restaurant 2215 Hamilton Pl Blvd.

(423) 855-5559 jalexanders.com

JPM Restaurant 538 Cherokee Blvd.

(423) 475-5259

Jefferson’s 618 Georgia Ave. (423) 710-1560 jeffersonsrestaurant.com

Jenkins Country Style Buffet 4134 Ringgold Rd. (423) 629-5449 jenkinsbuffet.com

Kacey Home Cooking 6921 Lee Hwy. (423) 490-0896 kaceyhomecooking.com

Karl’s Family Restaurant 5100 Hixson Pike (423) 875-5506

Ken’s Burgers Plus 5515 Highway 58 (423) 344-9979

Keri’s Restaurant 2400 Executive Park NW (423) 303-3108

Kevin Browns Burger 8228 Mahan Gap Rd. (423) 344-8344

Kevin’s Grill & Chill 7001 Middle Valley Rd. (423) 847-0100

Kim’s Southern

Restaurant 3224 Dayton Blvd.

(423) 877-9295

Kitchen at Union Square 200 MLK Blvd.

(423) 634-9172 kitchenatunionsquare.com

Lakeshore Grille 5600 Lake Resort Terrace (423) 710-2057 lakeshoregrille.com

Lamar’s Restaurant 1018 E. MLK Blvd.

(423) 266-0988 lamarsrestaurant.com

Lawrence’s Lounge 1201 E. 37th St. (423) 710-2035

Lillie Mae’s Place 4712 Dayton Blvd.

(423) 875-8999

Local 191 191 Chestnut St. (423) 648-6767 local191.com

Logan’s Roadhouse 2119 Gunbarrel Rd. (423) 499-4339 3592 Cummings Hwy. (423) 821-2948 504 Northgate Mall Dr. (423) 875-4443 logansroadhouse.com

Lois’s Lounge & Restaurant 3013 Dodson Ave. (423) 698-4982

Longhorn Restaurant 129 N. Market St. (423) 265-2354

Longhorn Steakhouse 5771 Brainerd Rd. (423) 490-0573 5583 Hwy. 153 (423) 870-2722 longhornsteakhouse.com

Lucky’s Bar & Grill 2536 Cummings Hwy. (423) 825-5145

Lucky’s Pool Room 5017 Rossville Blvd.

(423) 468-4222

Maggie G’s

400 E. MLK Blvd.

(423) 757-7722

Marsha’s Back Street Café 5032 ½ Brainerd Rd. (423) 485-7911

Mary’s Lounge 2125 McCallie Ave. (423) 493-0246

Mayo’s Restaurant & Lounge 3820 Brainerd Rd. (423) 624-0034

McAlister’s Deli 2288 Gunbarrel Rd. (423) 510-8299 541 Signal Mountain Rd. (423) 265-2003 mcalistersdeli.com

McHale’s Brewhouse 724 Ashland Terrace (423) 877-2124 mchalesbrewhouse.com

Merv’s Restaurant 713 Mountain Creek Rd. (423) 877-0221

Mike’s Hole in the Wall 538 Cherokee Blvd.

(423) 475-5259

Moccasin Bend Brewing Company 4015 Tennessee Ave. (423) 821-6392 bendbrewingbeer.com

Mocha Restaurant & Music Lounge 511 Broad St. (423) 531-4154 mochajazz.net

Moss Place II 711 Tunnel Blvd.

(423) 493-9006 mossplace2.com

Mountain City Club 729 Chestnut St. (423) 756-5584 mountaincityclub.org

Ms. Debbie’s Nightlife Lounge 4762 Hwy. 58 (423) 485-0966

Mt. Vernon Restaurant 3535 Broad St.

(423) 266-6591 mymtvernon.com

Nephews Lounge 4380 Dorris St. (423) 531-8036

Nick and Linda’s 4762 Hwy. 58 (423) 386-5404

Niedlov’s Breadworks 215 E. Main St. (423) 756-0303

Nikki’s Drive Inn 899 Cherokee Blvd.

(423) 265-9015

Noodles & Company 405 Market St. (423) 531-6900 noodles.com

North Chatt Cat 346 Frazier Ave. (423) 266-9466

North River Pub 4027 Hixson Pike (423) 875-0407

O’Charley’s 5301 Hixson Pike (423) 877-8966 2340 Shallowford Village Dr. (423) 892-3343 ocharleys.com

Outback Steakhouse 501 Northgate Mall Dr. (423) 870-0980, 2120 Hamilton Place Blvd.

(423) 899-2600 outback.com

Over There Casual Dining 388 Somerville Ave. (423) 468-4647

Panera Bread 417 Market St. (423) 266-2253 620 Northgate Mall (423) 877-0223, 1810 Gunbarrel Rd. (423) 899-2253 panerabread.com

Piccadilly Cafeteria 2100 Hamilton Place Blvd.

(423) 892-4909 piccadilly.com

Pickle Barrel

1012 Market St. (423) 266-1103 goodfoodchattanooga.com

Porter’s Steakhouse 827 Broad St. (423) 643-1240 porterssteakhouse.com

Proni’s Pizza & Sub 5001 Brainerd Rd. (423) 499-0770 pronispizza.com

Public House 1110 Market St. (423) 266-3366 publichousechattanooga.com

Purple Daisy Picnic Cafe 4001 St. Elmo Ave. (423) 822-6477 purpledaisycafe.com

Red Lobster 2131 Northgate Mall Lane (423) 870-2371 2200 Bams Dr. (423) 490-3488 redlobster.com

Red Robin 2100 Hamilton Place Blvd.

(423) 296-2520 redrobin.com

Rhapsody Café 1201 Hixson Pike (423) 266-3093

River St. Deli 151 River St. (423) 756-3354 riverstreet-deli.com

Riverside Catfish House 18039 Hwy. 41 (423) 821-9214

Rob’s Restaurant & Lounge 5308 Dayton Blvd.

(423) 875-6164

Ronnie’s Grill 408 Dodson Ave. (423) 622-9398

Rumors 3884 Hixson Pike (423) 870-3003

Ruth’s Chris Steak House 2321 Lifestyle Way, (423) 602-5900 ruthschris.net

Silver Diner 1400 Market St. (423) 266-5000 choochoo.com

Sing It or Wing It 410 Market St. (423) 757-9464 singitorwingit-chattanooga.com

Sky Zoo 5709 Lee Hwy. (423) 521-2966 chattazooga.com

Slick’s Burgers 3950 Tennessee Ave. (423) 385-8392

Sofa King Juicy Burger 1743 Dayton Blvd.

(423) 490-7632 sofakingjuicyburger.com

Southern Burger Company 9453 Bradmore Lane Ste. 101 southernburgerco.com

Southern Star 1300 Broad St. (423) 267-8899 southernstarrestaurant.com

Southside Saloon and Bistro 1301 Chestnut St. (423) 757-4730 southsidesaloonandbistro.com

St. John’s Meeting Place 1274 Market St. (423) 266-4571 stjohnsrestaurant.com

St. John’s Restaurant 1278 Market St. (423) 266-4400 stjohnsrestaurant.com

Station House Restaurant 1400 Market St. (423) 308-2472 choochoo.com

Stepping Out Pub & Grill 4249 Shallowford Rd. (423) 624-2148

SturmHaus Beer Market 1120 Houston St., Ste. 120 (423) 648-1120 sturm-haus.com

Stumble Inn

chattanoogapulse.com • chow dining guide • november 20, 2014

• The Pulse • 33

2925 Rossville Blvd.

(423) 624-0290

Sugar’s Ribs 507 Broad St. (423) 508-8956 sugarschattanooga.com

Sugar’s Ribs 2450 15th Ave. (423) 826-1199 sugarsribs.com

Talus 812 Scenic Hwy (423) 602-5604

T.MAC 423 Market St. (423) 267-8226 tmacrestaurants.com

T-Bones Sports Cafe 1419 Chestnut St. (423) 266-4240 tbonessportscafe.com

Terminal Brewhouse 6 E. 14th St. (423) 752-8090 terminalbrewhouse.com

Texas Roadhouse 7016 Shallowford Dr. (423) 899-8293 texasroadhouse.com

The Bitter Alibi 825 Houston St. (423) 362-5070 thebitteralibi.com

The Comedy Catch 3224 Brainerd Rd. (423) 629-2233 thecomedycatch.com

The Foundry 1201 Broad St. (423) 424-3775 chattanooganhotel.com

The Growler 1101 Hixson Pike, Ste. A1 (423) 785-1005 thegrowlercraftbeer.com

The Social 1110 Market St. (423) 266-3366 publichousechattanooga.com

The Palms at Hamilton 6925 Shallowford Rd. (423) 499-5055

thepalmsathamilton.com

Tremont Tavern 1203 Hixson Pike (423) 266-1996 tremonttavern.com

Tupelo Honey 1110 Market St. (423) 779-0400 tupelohoneycafe.com

Universal Joint 532 Lookout St. (423) 468-3725 ujchattanooga.com

Urban Stack Burger Lounge 12 W. 13th St. (423) 475-5350 urbanstack.com

Valley Tavern 2819 Cummings Hwy. (423) 508-8170

Vaudeville Café 200 Market St. (423) 266-6202 funnydinner.com

Vine St. Bakery 1313 Hanover St. (423) 266-8463 vinestreet.market.com

Wally’s Restaurant 1600 McCallie Ave. (423) 698-4643 6521 Ringgold Rd. (423) 899-6151 wallysrest.com

World of Beer 412 Market St. (423) 668-6808 worldofbeer.com

Yellow Deli 737 McCallie Ave. (423) 468-177 yellowdeli.com

Zarzour’s Cafe 1627 Rossville Ave (423) 266-0424

Ziggy’s 607 Cherokee Blvd.

(423) 265-8711

Asian Asia Buffet

6901 Lee Hwy., Ste. 112 (423) 499-8865

Buffet King 5230 Hwy. 153 (423) 877-8816

Chef Lin Buffet 5084 S. Terrace (423) 510-1998 cheflinbuffet.com

China Cafe 14 E. 7th St. (423) 266-1521

China Cafeteria 511 Market St. (423) 265-1522

China Garden Restaurant 4839 Hwy. 58 (423) 894-6776

China Gourmet 321 Browns Ferry Rd., Ste. B (423) 821-8500 chinagourmetchattanooga.com

China House 7601 E. Brainerd Rd. (423) 499-8670

China Lee 3815 Dayton Blvd.

(423) 877-6917 chinaleerestaurant.com

China Moon 5600 Brainerd Rd. (423) 893-8088 chinamoon.com

China Rose 9203 Lee Hwy. (423) 238-1268 gochinese.com

Forbidden City 2273 Gunbarrel Rd. (423) 305-1087 forbiddencitytn.com

Formosa Restaurant 5425 Hwy. 153 (423) 875-6953 formosarestaurant.com

Fortune House Restaurant 1210 Taft Hwy. (423) 517-8999

Fuji Japanese Steak & Sushi 2207 Overnite Dr. (423) 892-2899

34 • The Pulse • november 20, 2014 • chow dining guide • chattanoogapulse.com

fujisteakchattanooga.com

Genghis Grill 138 Market St. (423) 634-1188 genghisgrill.com

Hibachi Express 7401 E. Brainerd Rd. Ste. 100 (423) 508-8033 hibachiexpresschattanooga.com

Hibachi Grill and Supreme Buffet 6734 Lee Hwy. (423) 855-8070

Hong Kong Chinese Restaurant 8652 E. Brainerd Rd. (423) 899-4878

Ichiban Japanese Steakhouse & Sushi Bar 5621 Brainerd Rd. (423) 892-0404 5035 Hixson Pike (423) 875-047 5425 Highway 153 (423) 875-0404 yourichiban.com

Imperial Garden Restaurant 2288 Gunbarrel Rd. (423) 499-9333

Kanpai of Tokyo 2200 Hamilton Place Blvd.

(423) 855-8204 kanpaioftokyo.com

Kumo Hibachi & Sushi 6025 E. Brainerd Rd. (423) 468-3385 kumohibachi.com

Little Tokyo Express 4516 Hixson Pike (423) 874-0500

Mikado Sushi Bar Noodle House 7003 Lee Hwy. (423) 899-3236

Na Go Ya 4921 Brainerd Rd. (423) 899-9252 chattanooganagoya.com

New China Buffet & Grill 3544 Cummings Hwy. (423) 821-6988

New China Buffet & Grill 531 Signal Mountain Rd.

(423) 756-8788 newchinabuffechattanooga.com

New China Restaurant 3710 Ringgold Rd. (423) 495-1818 1900 Broad St. (423) 267-5941

Old Saigon 2601 Dayton Blvd.

(423) 876-0322

P.F. Chang’s 2110 Hamilton Place Blvd.

(423) 242-0045 pfchangs.com

Red Ginger Bistro 1801 Dayton Blvd.

(423) 875-6480 redgingerbistrotn.com

TakoYaki 172 Old Mouse Creek Rd. (423) 728-3010 gotakoyaki.com

The Rice Boxx 3600 Hixson Pike Ste. 104, (423) 305-0855 riceboxchattanooga.com

Typhoon Of Tokyo 3953 Dayton Blvd.

(423) 875-6142

Bakery A Bountiful Harvest 5228 Hixson Pike (423) 342-4171 abountifulharvest.com

Bluff View Bakery 430 E. 2nd St. (423) 265-5033 bluffviewartdistrict.com

Couture Cakes 5228 Hixson Pike (423) 876-1922

Cupcake Divas 60 25th St. NW (423) 473-2788 cupcakedivas.net

Cupcake Kitchen 500 Broad St. (423) 668-8060 cupcakekitchenusa.com

Einstein Brothers Bagels 7737 E. Brainerd Rd. (423) 355-5380 einsteinbros.com

Federal Bakeshop 1966 Northpoint Blvd.

(423) 870-2255

Jackson’s Bakery 5862 Brainerd Rd. (423) 894-2871

Koch’s Bakery 1900 Broad St. (423) 265-3331 kochsbakery.com

Niedlov’s Breadworks 215 E. Main St. (423) 756-0303 niedlovs.com

Tennessee Moonshine Cakes 100 Cherokee Blvd.

(855) 323-5814 tnmoonshinecakes.com

Vine St. Bakery 1313 Hanover St. (423) 266-8463 vinestreet.market.com

Famous Dave’s 2212 Gunbarrel Rd. (423) 954-3227 homeofthebigslab.com

Hickory Pit BBQ 5611 Ringgold Rd. (423) 894-1217

Bone’s Smokehouse 9012 E. Brainerd Rd. (423) 894-2663

Choo Choo Bar-B-Que 6410 Hixson Pike (423) 843-9554 3951 Ringgold Rd. (423) 629-1313 7910 East Brainerd Rd. (423) 553-8888 900 Appling St. (423) 622-1802

Chubby’s Barbeque 3801 Rossville Blvd.

(423) 867-4422

Couch’s Barbecue 8307 Old Lee Hwy. (423) 238-4801

Dixie BBQ 1530 Boy Scout Rd. (423) 842-4025

Sugar’s Ribs 2450 15th Ave. (423) 826-1199 sugarsribs.com

fresh and authentic for over thirty years 5425 Highway 153 N. • Chattanooga, TN www.formosa-restaurant.com • 423.875.6953

Little Billy’s BBQ 3147 Broad St. (423) 321-8407

Lockhart’s Fire & Smoke Catering 909 Belvoir Hills Cir. (423) 421-8872

Memo’s 430 E. MLK Blvd.

(423) 267-7283

Nooga-Q Smokehouse & Grille 301 Signal Mtn. Rd. (423) 752-1935 nooga-q.com

Porkchops Bar & Grill 6727 Ringgold Rd. (423) 296-2571

Porker’s BBQ 1251 Market St. (423) 267-2726

Rhapsody Café

BBQ

507 Broad St. (423) 508-8956 sugarschattanooga.com

1201 Hixson Pike (423) 266-3093

Rib and Loin 5946 Brainerd Rd. (423) 499-6465 5435 Hwy. 153 (423) 877-7675 ribandloin.com

Shuford’s BBQ 924 Signal Mountain Rd. (423) 267-0080

Smokey Bones Bar & Fire Grill 2225 Gunbarrel Rd. (423) 893-7850 smokeybones.com

Sticky Fingers 2031 Hamilton Pl Blvd.

(423) 899-7427 420 Broad St. (423) 265-7427 stickyfingers.com

Sugar’s Ribs

Cajun/ Creole Blue Orleans Seafood Restaurant 1463 Market St. (423) 757-0088 blueorleansdowntown.com

Coffee Cadence Coffee Company 16 Patten Pkwy.

(423) 521-7686

11 straight years voted Best Chinese Restaurant by CityScope

Camp House Espresso 1427 Williams St. (423) 702-8081 thecamphouse.com

Eat In | Take Out Take & Bake Catering

Chattz Coffee 1010 Market St. (423) 756-8890

Choo Choo Cafe Espresso 1400 Market St. (800) 872-2529 choochoo.com

Grayfriar’s Coffee & Tea Co. 406-B Broad St. (423) 267-0376

Mean Mug Coffeehouse 114 W. Main St. (423) 825-4206

Whole Pies & By-the-Slice Mini & Monster Calzones Meaty & Veggie Lasagna Garden Salads 40+ Toppings

40+ Beers • Fine Wines Local Beef & Ground Sausage Local Produce Seasonally Dough Made Fresh Daily Whole Wheat Dough

Pasha Coffee & Tea 3914 St. Elmo Ave. (423) 475-5482 pashacoffeehouse.com

Rembrandt’s Coffee House 204 High St. (423) 265-5033 bluffviewartdistrict.com

Downtown 4th & Broad St 266-5874

Ooltewah 9453 Bradmore Ln 602-7499

Hixson 5504 Hixson Pike 847-3700

East Brainerd 1414 Jenkins Road 855-4104

Cleveland 2382 N. Ocoee St 476-9464 lupi.com Facebook/Lupi’sPizza Closed Mondays

Voted Chattanooga’s Best Pizza! chattanoogapulse.com • chow dining guide • november 20, 2014

• The Pulse • 35

Starbucks

149 River Street at Coolidge Park 423.355.5486 • cashew@epbfi.com Tue-Thu 10:30-3 Fri 10:30-8 Sat-Sun 10:30-4 facebook.com/CashewChattanooga

Serving plant based foods that are low in oil, nutrient rich, and full of flavor!

2217 Hamilton Pl Blvd.

(423) 553-6961 5610 Brainerd Rd. (423) 499-9042 27 Broad St. (423) 643-1242

Stone Cup Coffee House 330 Frazier Ave. (423) 521-3977 stonecupcafe.com

Stroud’s 1201 Broad St. (423) 424-3770

The English Rose 1401 Market St. (423) 265-5900 englishrosetearoom.net

Velo Coffee Roasters

Catering Available • Custom desserts to meet any dietary restrictions

509 East Main St. (423) 718-8161 velocoffe.com

Deli Ankar’s Downtown 510 Broad St. (423) 266-0017

Ankar’s Hoagies 5018 Hixson Pike (423) 876-7158 4764 Highway 58 (423) 894-3808 5966 Brainerd Rd. (423) 899-3074 ankarshoagiesonline.com

Bleacher Bums 850 Market St. #102 (423) 634-1083

River Street

New York Style Deli 151 River St. at Coolidge Park Sun-Fri - 10:30am - 3pm Saturday - 10:30am - 5pm 423.756-DELI • riverstreet-deli.com RiverStDeli@epbfi.com 36 • The Pulse • november 20, 2014 • chow dining guide • chattanoogapulse.com

Daved’s Deli 7639 Middle Valley Rd. (423) 842-9088

Einstein Brothers Bagels 7737 E. Brainerd Rd. (423) 355-5380 einsteinbros.com

Figgy’s Sandwich Shop 805 Chestnut St. (423) 266-8675

Flatiron Deli 706 Walnut St. (423) 266-2620 flatiron-deli.com

Glen Gene Deli 5748 Hwy. 153 (423) 877-9997 7025 Shallowford Rd. (423) 899-7733

Golly Whoppers 6337 E. Brainerd Rd. (423) 855-2001 gollywhopperstn.com

Jason’s Deli 2115 Gunbarrel Rd. Suite 14 (423) 296-1096 jasonsdeli.com

Jimmy John’s 973 Market St. (423) 305-6900 5111 Hixson Pike Rd. (423) 602-7827 jimmyjohns.com

Lenny’s Sub Shop 1913 Gunbarrel Rd. #101 (423) 899-5539 lennys.com

Little Lunch Box 5959 Shallowford Rd. #201 (423) 510-9860

McAlister’s Deli 2288 Gunbarrel Rd. (423) 510-8299 541 Signal Mountain Rd. (423) 265-2003 mcalistersdeli.com

Mindy B’s Deli 826 Georgia Ave. (423) 521-7932

Nick’s Deli & Marketplace 5149 Hixson Pike (423) 877-5818

Niedlov’s Breadworks 215 E. Main St. (423) 756-0303 niedlovs.com

Penn Station East Coast Subs 411 Broad St.

(423) 362-5195 penn-station.com

River St. Deli 151 River St. (423) 756-3354 riverstreet-deli.com

Steamboat 5950 Shallowford Rd. (423) 499-6355

Steamboat Super Sandwiches 812 Broad St. (423) 756-8388

Willie’s Deli 7701 N. Lee Hwy. (423) 336-8008

Dessert & ICe Cream Baskin-Robbins 2100 Hamilton Place Blvd., Suite 301 (423) 893-0505 4767 Hwy. 58 (423) 894-5931 6990 E. Brainerd Rd. (423) 892-5131 6510 Ringgold Rd. (423) 531-3911 625 Signal Mountain Rd. (423) 490-9931 baskinrobbins.com

Ben & Jerry’s 201 Broad St. (423) 265-8606 benjerry.com

Bruster’s Real Ice Cream 1406 Jenkins Rd. (423) 510-9993 4241 Hixson Pike (423) 877-9119 brusters.com

Clumpies Ice Cream Company 26 Frazier Ave. #B (423) 267-5425 clumpies.com

Cocoaberry Frozen Yogurt 541 Signal Mountain Rd.

Ste. 225 (423) 668-8392 cocoaberryusa.com

Cold Stone Creamery 100 Chestnut St. (423) 267-0888 coldstonecreamery.com

Cool Swirl 7540 E. Brainerd Rd. (423) 521-6300 coolswirl.com

Dunkin Donuts 7647 East Brainerd Rd. (423) 521-7264 5311 Hwy. 153 (423) 710-1873 627 Signal Mtn. Rd. (423) 531-3845

Hot Chocolatier 1437 Market St. (423) 266-3066 thehotchocolatier.com

Ice Cream Show 129 Walnut St. (423) 702-5173 theicecreamshow.com

Incline Ice Cream Depot 3917 St. Elmo Ave. (423) 821-5000

Julie Darling Donuts 121 Frazier Ave. (423) 591-3737 jdonuts.com

Kay’s Kastles Inc. 8804 Dayton Pike (423) 332-3310

Las Esperanza Bakery 5400 Brainerd Rd. (423) 893-6263

Marble Slab Creamery 1913 Gunbarrel Rd. (423) 899-6480 marbleslab.com

Menchie’s 2040 Hamilton Place Blvd.

(423) 531-8020 menchies.com

Milk and Honey 135 North Market St. (423) 521-3123 milkandhoneychattanooga.com

Mr. T’s Pizza and Ice Cream

3924 Tennessee Ave. (423) 821-5084 mrtspizza.com

Nana’s Frozen Custard 6707 Hixson Pike (423) 842-3003 nanasfrozencustard.com

Perkits Yogurt 3306 Keith St. NW (423) 476-1668 perkits.com

The Farmer’s Daughter 1211 Hixson Pike (423) 355-5372 thefarmersdaughterchattanooga.com

German Brewhaus 224 Frazier Ave. (423) 531-8490 brewhausbar.com

Rita’s Italian Ice 100 Market St. (423) 531-2735

Sugary Creations 3626 Ringgold Rd. (423) 421-3108

Sweet CeCe’s 330 Frazier Ave. (423) 710-1633 sweetceces.com

Sweet Frog 2288 Gunbarrel Rd. (423) 305-0696 sweetfrogyogurt.com

Tasty Daylight Donuts 1414 Jenkins Rd. (423) 531-3444 tastydaylightdonuts.com

Top It Off 401 Broad St. (423) 475-5192

Farm To Table 212 Market Restaurant 212 Market St. (423) 265-1212 212market.com

Main Street Meats 217 E. Main St. (423) 602-9568 mainstreetmeatschatt.com

Root Kitchen & Wine Bar 313 Manufacturers Rd. (423) 648-9160 rootkitchenandwinebar.com

TerraMáe Appalachian Bistro 122 E. 10th St. (423) 710-2925 terramaechattanooga.com

(423) 843-0001 bibasitalian.com

Boccaccia Restaurant 3077 S. Broad St. (423) 266-2930 boccacciarestaurant.com

Carrabba’s Italian Grill 2040 Hamilton Place Blvd.

(423) 894-9970 carrabbas.com

Community Pie 850 Market St. (423) 486-1743 communitypie.com

Greek Acropolis Mediterranean Grill 2213 Hamilton Place Blvd.

(423) 899-5341 acropolisgrill.com

Kabob-ster 1408 Gunbarrel Rd., #111 (423) 475-5370 kabob-ster.com

The Epicurean Restaurant 4301 Ringgold Rd. (423) 622-4139 theepicureanrestaurant.com

Indian India Mahal Restaurant 5970 Brainerd Rd. (423) 510-9651

Sitar Indian Cuisine 200 Market St. (423) 894-9696

The Curry Pot 6940 Lee Hwy. (423) 648-5069 currypotcuisine.com

Italian Alfredo’s Italian Restaurant 3450 Cummings Hwy. (423) 702-5133

Alleia 25 E. Main St. (423) 305-6990 alleiarestaurant.com

Biba’s Italian Restaurant 5918 Hixson Pike

IL Primo 1100 Hixson Pike (423) 602-5555 primochattanooga.com

Mom’s Italian Villa 1257 Market St. (423) 266-2204

Nino’s Italian Restaurant and Pizzaria 720 Mississippi Ave., Signal Mountain (423) 886-1900

Olive Garden Italian Restaurant 2200 Hamilton Place Blvd (423) 899-7707 5525 Hwy. 153 (423) 877-7704 olivegarden.com

Portobello’s Italian Restaurant and Pizzaria 4976 Hwy. 58 (423) 499-6001 portobelloschattanooga.com

Proni’s Pizza & Sub 5001 Brainerd Rd. (423) 499-0770 pronispizza.com

Provino’s Italian Restaurant 5084 S. Terrace Plaza (423) 899-2559 provinos.com

Rafael’s Italian Restaurant 3877 Hixson Pike (423) 508-8561

Romano’s Macaroni Grill 2271 Gunbarrel Rd.

(423) 894-2221 macaronigrill.com

Tony’s Pasta Shop & Trattoria 212 High St. (423) 265-5033 bluffviewartdistrict.com

Toscano Italian Grill 6219 Old Lee Hwy #8 (423) 805-3888 toscanositaliangrilltn.com

Japanese Fuji Steak and Sushi 5437 Hwy. 153 (423) 531-3183 fujihixson.com

Fuji Japanese Steak & Sushi 2207 Overnite Dr. (423) 892-2899 fujisteakchattanooga.com

Hibachi Grill and Supreme Buffet 6734 Lee Hwy. (423) 855-8070

Ichiban Japanese Steakhouse & Sushi Bar 5621 Brainerd Rd. (423) 892-0404 5035 Hixson Pike (423) 875-0473 5425 Highway 153 (423) 875-0473 yourichiban.com

Kanpai of Tokyo 2200 Hamilton Place Blvd.

(423) 855-8204 kanpaioftokyo.com

Little Tokyo Express 4516 Hixson Pike (423) 874-0500

Mikado Sushi Bar Noodle House 7003 Lee Hwy. (423) 899-3236

Rice Plate 4762 Hwy. 58 (423) 296-2899

Sekisui 1120 Houston St.

chattanoogapulse.com • chow dining guide • november 20, 2014

• The Pulse • 37

(423) 267-4600 sekisuiusa.com

Shogun Japanese Steak & Sushi 1806 Gunbarrel Rd. (423) 296-6500 shogunchattanooga.com

DAILY

KARAOKE THURSDAYS

3 - 9 PM

HAPPY HOUR

STARTS at 9 PM

C O M E T RY O U R B R A N D N E W LU N C H M E N U !

5450 Highway 153 in Hixson • (423) 875-8049

Sushi Nabe of Kyoto 110 River St. (423) 634-0171 sushinabechattanooga.com

Teriyaki House 5908 Ringgold Rd. (423) 892-8483

Typhoon Of Tokyo 3953 Dayton Blvd.

(423) 875-6142

Juice Bar Southern Sqweeze 1210 Tremont St. (423) 805-4440 southernsqweeze.com

The Local Juicery + Kitchen 48 E. Main St. (423) 521-5389

Mean Mug C O F F E E H O U S E

Korean Seoul: Korean and Vietnamese Cuisine 6231 Perimeter Dr. (423) 855-9113

COFFEE TEA ESPRESSO DRINKS

FRESH BAKED GOODS

BREAKFAST AND LUNCH

7PM OPEN MONDAY-SATURDAY 7AM7AM-5PM .................................................................

114 W MAIN ST 423.825.4206 MEANMUGCOFFEE.COM

38 • The Pulse • november 20, 2014 • chow dining guide • chattanoogapulse.com

Mediterranean Acropolis Mediterranean Grill 2213 Hamilton Place Blvd.

(423) 899-5341 acropolisgrill.com

Taziki’s Mediterranean Cafe 432 Market St. (423) 779-3100 2020 Gunbarrel Road Ste. 720 (423) 779-3100 tazikiscafe.com

Kabob-ster

1408 Gunbarrel Rd., #111 (423) 475-5370 kabob-ster.com

Middle Eastern International Market 5600 Brainerd Rd. Suite D29 (423) 892-1293

Kabob-ster 1408 Gunbarrel Rd., #111 (423) 475-5370 kabob-ster.com

Latin American Abuelo’s Mexican Food Embassy 2102 Hamilton Place Blvd.

(423) 855-7400 abuelos.com

Amigo Mexican Restaurant 5450 Hwy. 153 (423) 875-8049 5794 Brainerd Rd. (423) 499-5435 1906 Dayton Blvd.

(423) 870-9928 3805 Ringgold Rd. (423) 624-4345 6701 Hwy. 58 (423) 710-8970 amigorestaurantonline.com

Ayala Mexican 1832 Taft Hwy. (423) 886-0063

Cancun Restaurant 1809 Broad St. (423) 266-1461 7010 Lee Hwy. (423) 894-1942

Conga Latin Food 207 E. Main St. (423) 201-4806

Dos Amigos 3208 Amnicola Hwy. (423) 495-1802

El Macho Taco

811 Market St. (423) 3805-4553

El Matador Mexican Restaurant 9203 Lee Hwy. (423) 238-6655

El Meson Restaurante Mexicano 2204 Hamilton Place Blvd.

(423) 894-8726 248 Northgate Park (423) 710-1201 elmesonrestaurant.com

El Metate 5922 Hixson Pike (423) 842-1400

El Ranchero Mexican Restaurant 6700 Ringgold Rd. (423) 826-2950

Five 8 Burrito 5715 Hwy. 58 (423) 710-1858 five8burrito.com

La Altena 364 Northgate Mall (423) 877-7433 314 W. Main St. (423) 266-7595 615 Commercial Lane (423) 877-1477

Las Margaritas 1101 Hixson Pike (423) 756-3332 3100 Cummings Hwy. (423) 825-0304 4604 Skyview Dr. (423) 892-3065

Los Amigos 3536 Cummings Hwy. (423) 521-7676

Los Potros 5611 Ringgold Rd. (423) 296-2229

Mexiville 809 Market St. (423) 805-7444

Mexi-Wing VII 5773 Brainerd Rd. (423) 296-1073

Mi Casa Mexican Restaurant

"World-renowned flavor with a local twist."

Chattanooga's fine oil and balsamic tasting room.

3029 Rossville Blvd.

(423) 805-4443

Mrs. B’s Reggae Cafe 3103 Broad St. (423) 815-9930

Molcajete Mexican Restaurant 6231 Perimeter Dr. (423) 760-8200

Poblano’s Mexican Cuisine 551 River St. (423) 490-7911 poblanoschattanooga.com

Salsarita’s Fresh Cantina 2115 Gunbarrel Rd. (423) 894-7144 salsaritas.com

Taco Mamacita 109 N. Market St. (423) 648-6262 tacomamacita.com

Taco Roc 6960 Lee Hwy. (423) 653-1001

Taconooga 207 A Frazier Ave. (423) 757-5550 taconooga.com

Taqueria Jalisco 1634 Rossville Ave. (423) 509-3430 850 Market St. Ste 102 (423) 362-8056

Peruvian Aji Peruvian Restaurant 9413 Apison Pike (423) 396-3919 ajiperuvianrestaurant.com

Pizza Crust Pizza 3211 Broad St. (423) 756-4040 100 Signal Mtn. Rd. (423) 710-3780 crustpizza.com

Hill City Pizza 16 Frazier Ave. (423) 702-5451

Howz about a Pizza 8909 Hwy. 58 (423) 344-5757

Hungry Howie’s Pizza 4345 Ringgold Rd. (423) 629-7007 hungryhowies.com

Jet’s Pizza 3600 Hixson Pike (423) 757-1616 jetspizza.com

Lupi’s Pizza Pies 406A Broad St. (423) 266-5874 2382 Ocoee St. (423) 476-9464, 5504 Hixson Pike (423) 847-3700 1414 Jenkins Rd. (423) 855-4104 9453 Bradmore Ln (423) 602-7499 lupi.com

Mellow Mushroom 205 Broad St. (423) 266-5564 2318 Lifestyle Way (423) 468-3737 mellowmushroom.com

Mom’s Italian Villa 1257 Market St. (423) 266-2204

Mr. T’s Pizza and Ice Cream 3924 Tennessee Ave. (423) 821-5084 mrtspizza.com

New York Pizza Dept.

5731 Hwy. 153 (423) 531-8830 indoughwecrust.com

Rafael’s Italian Restaurant 3877 Hixson Pike (423) 508-8561

Sports Bars Bud’s Sports Bar

5751 Brainerd Rd. (423) 499-9878 budssportsbar.com

Buffalo Wild Wings 120 Market St. (423) 634-0468 5744 Hwy. 153 (423) 877-3338 buffalowildwings.com

Cheap Seats Sports Bar 2925 Rossville Blvd.

(423) 629-5636

Christy’s Sports Bar 3469 Brainerd Rd. (423) 702-8137

112 Woodland Ave off of Frazier Ave in the NorthShore 423.266.4044 olivechattanooga.com

Den Sports Bar & Lounge 1200 E. 23rd St. (423) 475-6007

Fanatics Sports Bar 7601 E Brainerd Rd., #5A (423) 894-2524 fanaticssb.com

Hooters 5912 Brainerd Rd. (423) 499-8668 hooters.com

Jimmy D’s Sports Bar & Grill 3901 Rossville Blvd.

(423) 867-2624

Kevin’s Grill & Chill 7001 Middle Valley Rd. (423) 847-0100

Mitch’s Sports Bar 2555 Harrison Pike (423) 698-4123

Silhouettes Bikini Bar & Gril 1401 E. 23rd St. (423) 622-6734

Tipoff Sports Bar & Grill 830 Dodson Ave. (423) 622-2900

T-Bones Sports Cafe 1419 Chestnut St. (423) 266-4240 tbonessportscafe.com

T-Roy’s 2300 Glass St.

T-Bone’s Sports Café on Chestnut Street in Chattanooga is downtown’s best sports bar. Join us for our daily lunch specials.

T-Bone’s would like to wish you a Happy Thanksgiving.

Come In For These Weeknight Specials Monday — Natural Light Draft: $1.00 pints, 4-7pm Tuesday — Rolling Rock: $1.50 16oz cans, 4-7pm Thursday — Craft Tap: $2.50 per glass, 4-7pm 1419 Chestnut Street Chattanooga, TN (423) 266-4240 www.tbonessportscafe.com

Monday-Wed 11a.m.-10p.m.

Thursday 11a.m.-11p.m.

Friday and Saturday 11a.m.-3a.m.

Sunday 1p.m.-9p.m.

chattanoogapulse.com • chow dining guide • november 20, 2014

• The Pulse • 39

(423) 629-8908

World Of Beer 412 Market St. (423) 668-6808 worldofbeer.com

Southwestern

NOW FEATURING NIGHTLY DINNER SPECIALS! SPEND $30, GET TWO FREE DESSERTS DOWNTOWN WEDNESDAY NIGHTS 1200 Taft Highway Monday - Friday 11 a.m. - 1:30 p.m.

Take Away Dinners Until 7 p.m.

Moe’s Southwest Grill 1820 Gunbarrel Rd. (423) 553-6930 moeschattanooga.com 615 McCallie Ave. (423) 425-4200 moeschattanooga.com

Mojo Burrito

1300 Broad Street Monday - Friday 11 a.m. - 9 p.m.

3815 St. Elmo Ave. (423) 822-6656 1800 Dayton Blvd.

(423) 870-6656 1414 Jenkins Rd. (423) 296-6656 mojoburrito.com

Sushi Fuji Japanese Steak & Sushi 2207 Overnite Dr. (423) 892-2899 fujisteakchattanooga.com

Ichiban Japanese Steakhouse & Sushi Bar 5621 Brainerd Rd. (423) 892-0404 5035 Hixson Pike (423) 875-0473 5425 Highway 153 (423) 875-0473 yourichiban.com

Kanpai of Tokyo 2200 Hamilton Place Blvd.

(423) 855-8204 kanpaioftokyo.com

Kumo Hibachi & Sushi 6025 East Brainerd Rd. (423) 468-3385 kumohibachi.com

Sekisui 1120 Houston St.

40 • The Pulse • november 20, 2014 • chow dining guide • chattanoogapulse.com

(423) 267-4600 sekisuiusa.com

Shogun Japanese Steak & Sushi 1806 Gunbarrel Rd. (423) 296-6500 shogunchattanooga.com

Sushi & Pho 5450 Hwy. 153 (423) 531-3462

Sushi Nabe of Kyoto 110 River St. (423) 634-0171 sushinabechattanooga.com

Totto Sushi Bar & Grill 330 Frazier Ave. #124 (423) 508-8898 tottonooga.com

Tapas Cloud 9 1101 Hixson Pike (423) 521-4737 c9lounge.com

Terra Nostra Tapas & Wine Bar 105 Frazier Ave. (423) 634-0238 terranostratapas.com

Vegetarian/ Vegan Cashew 149 River Street (423) 355-5486

Grocery Bar 100 W. Main St. (423) 486-9312 grocerybar.com

Sluggo’s North Vegetarian Cafe 501 Cherokee Blvd.

(423) 752-5224

Whole Foods Market 301 Manufacturer’s Rd. (423) 702-7300 wholefoodsmarket.com

Vietnamese Old Saigon 2601 Dayton Blvd.

(423) 876-0322

Seoul: Korean and Vietnamese Cuisine 6231 Perimeter Dr. (423) 855-9113

Sushi & Pho

Thai

5450 Hwy. 153 (423) 531-3462

Rain Thai Bistro 6933 Lee Hwy. (423) 386-5586 rainthaibistro.com

Rice Plate 4762 Hwy. 58 (423) 296-2899

Sawasdee Thai Restaurant 4008 St. Elmo Ave. (423) 822-9001

Sweet Basil Thai Cuisine 5845 Brainerd Rd. (423) 485-8836 sweetbasilthairestaurant.com

Thai Smile 3 219 Market St. (423) 266-2333

Wine Bar Brix Nouveau 301 Cherokee Blvd.

(423) 833-2650 brixnouveau.com

Odds & Ends Chattanooga Pints & Pedals 1110 Market St. (423) 380-8359 pintsandpedalstn.com

Olive Chattanooga 112 Woodland Ave. (423) 266-4044 olivechattanooga.com

chow FALL 2014

The Camp House Southside favorite relocates downtown, better than ever

J

ust in time for the holidays, Chattanooga’s favorite Southside coffeehouse will be packing its bags and moving to historic Martin Luther King Boulevard.

The Camp House’s new location, which opens in December, will match the fast-paced lifestyle of downtown Chattanooga with an expanded menu that includes breakfast, bites, brunch and sandwiches. Six craft beers will be available on tap and the new spot will also be adding a selection of wines to the menu.The relocated restaurant will open at 7 a.m. and serve food until 9 p.m.

In order to spice up the kitchen, Matt Busby, executive director of the Camp House, recruited local chef extraordinaire Jose Alfaro and Dan Rubino, an award-winning culinary master from New York City. Rubino earned his honors for opening Café Mirage, a three-time New York Times Critics Choice award winner for “Best Restaurant of the Year.”

Along with a new address, The Camp House will also be treating Chattanooga to the bao bun. This delicious type of sandwich, a steamed bun filled with vegetables, meats, and cheeses, will be served in a Chattanooga restaurant for the very first time. The bao originated in China and its popularity has risen in recent years. Six different types of bao buns will be offered on the menu, and each week they will introduce a mouthwatering bao bun special.

One entrée sure to be a Scenic City favorite is the Chattabao. This sa-

vory standout is stuffed with pimento cheese, bacon, avocado, pickled slaw and a house-made spicey sauce. It promises to satisfy even the harshest critic’s appetite.

Downtown Chattanooga needs energy in the morning, and the Camp House prides itself on brewing the city’s freshest cup of coffee. It’s known for introducing Chattanooga to brews from all over the world, and the tradition will continue at the new location.

Along with a hot cup of coffee, breakfast lovers can continue to order The Camp House Waffle. One of the most popular items on the menu, the Camp House Waffle is topped with berries, granola, yogurt and syrup.

This treat ensures a healthy start to the morning.

For an afternoon pick-me-up, look no further than the Camp House’s “bites and sweets,” menu. Featuring bruschetta, cheese platters, and

an assortment of hummus dips, these quick snacks will revitalize your energy without overstuffing your belly.

The Camp House not only provides the public with great food and fresh coffee, but it also brings the entertainment. Every weekend, the restaurant transforms into a venue that will continue to play host to some of the country’s most exciting musical acts.

Restaurant-goers will be encouraged to dine at the Camp House’s outdoor heated patio. The patio will stay open all day and on the weekends provide a place for guests to drink wine and eat food without paying a cover for the music act of the evening.

At the Camp House, everyone is a part of their family, and this holiday season, they will unlock the doors to their new home and invite everyone inside for hot coffee, a warm meal and lots of good vibes.

The Scoop They are all about great coffee & beer, friendly community, and lots of great music!

The Camp House Restaurant | Venue Third Space 149 E. MLK Blvd.

(423) 702-8081 thecamphouse.com

chattanoogapulse.com • chow dining guide • november 20, 2014

• The Pulse • 41

Craft Pizza, Craft Beer Always a Lot of Fun! is a state of mind, a culture, a way of

being. Our mission is to provide delicious food in a fun and creative environment. We are the originators of the Classic Southern Pizza, & our unique and flavorful crust is a true original.

205 Broad Street • 423.266.5564 Mellow Mushroom Chattanooga

42 • The Pulse • november 20, 2014 • chow dining guide • chattanoogapulse.com

2318 LifestyleWay • 423.468.3737 Mellow MushroomWaterside

chow FALL 2014

Mellow Mushroom Never a dull moment—or a dull pizza

T

here are a number of pizza places in Chattanooga, but there’s one well known for its pizza, beer, art—and mellow ambiance.

Starting in Atlanta in 1974 as Mellow Mushroom Pizza Bakers, Mellow Mushroom has since opened several locations across the United States, including its first Chattanooga location downtown in 2002, and its second at Hamilton Place in 2012.

Celebrating 40 years of craft pizza and beer, hoagies, hummus, buffalo mozzarella meatballs, oven-roasted wings, salads, calzones, and specialty cocktails, Mellow Mushroom creates a new mellow experience for customers each time they visit.

For those few who haven’t been to Mellow Mushroom, popular pizzas include the Kosmic Karma (a red sauce base with feta and mozzarella cheeses, spinach, and sun-dried and Roma tomatoes with a pesto swirl) and the Mellowterranean (an olive oil and garlic base with all-natural grilled chicken, onions, roasted red peppers, black olives, chives, and feta and mozzarella cheeses with a side of tzatziki sauce).

Specialty pizzas aren’t the only stars at Mellow Mushroom. Put your culinary skills to the test and choose your own sauce base, cheeses, meats, fruits, and veggies to build your own pizzas, calzones and salads. Topping favorites such as black olives, mushrooms, Italian sausage, and pineapple—as well as not-socommon ones, like avocado, tofu, broccoli and bleu cheese—create

endless possibilities for a pizza masterpiece.

If you’re looking for a nice cold beer to complement your food, Mellow Mushroom won’t let you down.

With 40 beers on tap downtown and 64 at Hamilton Place, including popular and seasonal brews, customers are sure to find either a beer they’ve had before, or a new favorite they haven’t tried. If you’re having a tough time choosing which to try first, Mellow Mushroom offers flights of four beers for sampling.

Game-night fanatics should head downtown at 7:30 p.m. on Monday nights and to Hamilton Place on Thursday nights for live trivia.

Looking for a fun night with the kids? Mellow Mushroom at Hamilton Places hosts a family night every Friday starting at 4 p.m. With an adult purchase, kids’ meals are 99 cents, and as you wait for your food, prepare to be entertained by an illusionist.

Additionally, Mellow Mushroom offers $3 gathering hours every week, Monday through Friday, from 3-7 p.m. Grab a beer, a glass of wine, or a cocktail and get a bite to eat with a selection of Mellow Mushroom’s “munchies”—pretzel bites, Capri salad, bruschetta, and hummus—each for $3.

Mellow Mushroom not only strives to create a mellow atmosphere for customers, but they also have their own “customer appreciation” day on Mondays, during which customers can order small cheese pizzas for $5.

The party continues on Thursday for $2 wine nights and on Sundays for $1 Bud Light, Shock Top and Yuengling drafts.

Open Sunday-Thursday from 11 a.m. – 10 p.m. and Friday-Saturday from 11 a.m. – 12 a.m., Mellow Mushroom is the place to go for a mellow meal of pizza and beer.

The Scoop Casual and fun hangout with great pizza and lots of craft beer.

Mellow Mushroom Craft pizza, craft beer.

205 Broad St. (423) 266-5564 2318 Lifestyle Way (423) 468-3737 mellowmushroom.com

chattanoogapulse.com • chow dining guide • november 20, 2014

• The Pulse • 43

OPEN 11A-3A DAILY HAPPY HOur 4P-8P DAILY bruNcH 11A-3Pm sAt/suN

103 Cherokee Blvd On The North Shore

chow FALL 2014

The Big Chill Way beyond bar food to homecooked yum

NIgHtLY DrINk sPEcIALs suNDAY-tHursDAY

Now booking holiday parties or office luncheons. We have space for your small gathering to a large office party.

Call or stop by to make reservations!

HOLIDAY HOurs: Thanksgiving 6 pm- 3 am Christmas Eve 6 pm- 3 am Christmas Day 6 pm- 3 am New Year’s Eve 11 am- 3 am New Year’s Day 11 am- 3 am

rINg IN 2015 wItH tHE bIg cHILL AND grILL! Party starts at 7pm on December 31. We’ll have a Live DJ playing all our favorite songs. Now taking table reservations: $65.00 for a table of 4. This includes a complimentary bottle of champagne and all your party favors to ring in the new year. These tables go quickly, so call TODAY!

www.bigchillandgrill.com 103 Cherokee Boulevard | 423.267.2445 44 • The Pulse • november 20, 2014 • chow dining guide • chattanoogapulse.com

F

or 16 years, patrons crowded into the Big Chill & Grill on Market Street to get their favorite food and beverages. Last year, the establishment moved to the Northshore, right across from Renaissance Park. And according to long-time employee Brianne O’Dell, their customers couldn’t be happier.

Nestled across from a 24-hour gym and walking distance from some of the trendiest living spaces in Chattanooga, Big Chill & Grill’s extended hours (staying open till 3 in the morning most nights) come in handy. After 7 p.m., the place is 21-and-up. But for lunch and dinner, it’s a great place to bring the whole family. There’s even a kid’s menu.

Lots of TV screens play sports in a well-lit atmosphere that’s smokefree. They even serve a brunch between 11 a.m. and 3 p.m. Saturdays AND Sundays.

O’Dell says there are still some

people who think the restaurant is mostly a bar and that the menu is limited to finger food like wings and tenders. “We do have that,” says O’Dell, “but it’s also good, homecooked food. You can find meatloaf on the menu every once in a while, spaghetti...” The day I visited, a ziti dish was one of the specials—pasta tossed with grilled chicken and a sun-dried tomato chicken sausage, mushrooms and yellow squash swimming in a generous portion of cream cheese Alfredo sauce. This is definitely not bar food. And all of it is made fresh on site.

There is also a wide selection of appetizers, sandwiches, burgers, seafood and seasonal items to choose from, all offering generous portions with modest prices.

While the food may seem to be taking the spotlight, the list of libations available is extensive, from draft beer and imports to daiquiris, wine and martinis, including some using flavor-infused vodka.

chow FALL 2014

Taconooga

authentic. Fresh.

Better than Mamá used to make

T

aconooga opened its doors to Chattanoogans on March 28, 2014.

And Northshore immediately became enthralled with this new, authentic Mexican restaurant. Located in the heart of the neighborhood, Taconooga brings made-to-order, locally sourced Mexican food into the eclectic Northshore food scene. The business is an old-fashioned mom-and-pop, run by a husband-and-wife team that fuses Mexico and Chattanooga together.

The food follows a traditional Mexican palate—but you won’t find huge murals of sombreros and cacti painted in oranges and reds at Taconooga.

Instead, they present local artists on their walls, such as Linda Thomas and Bradley Wilson, who designed the restaurant’s logo. The atmosphere avoids the stereotypical Mexican music and murals, replacing them with open space and local art.

When you walk into Taconooga, you feel like you’ve entered a one-ofa-kind local restaurant. And then the

food is brought to you. Fully prepared and cooked in-house, authentic Mexican aromas fill the air and make your mouth water. Dishes like fried cactus or lengua—slow-cooked, tender beef tongue—showcase a new variety of Mexican that Chattanooga hasn’t seen. Yet you have the classic options of chorizo and carnitas, tamales and fajitas. Of course, at a place called Taconooga, you can’t skip the tacos. Every tortilla is made fresh in the restaurant.

From fried tilapia topped with mango salsa, to fried egg and beans topped with queso fresco, the taco options are unique and delicious.

If you visit Taconooga on the weekend, another menu is available that focuses on seafood. Tilapia, shrimp, octopus, fish soup, and oysters completely morph Taconooga’s menu into something you won’t find elsewhere.

Here’s a local restaurant that isn’t afraid to push boundaries, to offer new choices, to serve you a taste of something you never knew existed— but always knew you wanted.

We feature handmade tortillas that are made to order using only the finest and freshest ingredients.

You want authentic? We are.

Taconooga Where authentic Mexican food is our passion.

207 A Frazier Avenue (423) 757-5550 www.taconooga.com

chattanoogapulse.com • chow dining guide • november 20, 2014

• The Pulse • 45

chow FALL 2014

Brewhaus BrewPub Wilkommen to German-American delicious

W

here can you find a German-American pub with an emphasis on chef-driven food paired with good ale and wine? Look no further than Brewhaus, Chattanooga’s gastropub.

Brewhaus specializes in traditional German cuisine and has an expansive menu that includes everything from schnitzel to bratwurst.

Michael Nolan, Brewhaus’ general manager and beer buyer, described the gastropub as a place where “you can get hearty, savory food, but good brews, too,” and he commented that its atmosphere is warm and inviting, “as if you went to someone’s home.”

And indeed, Brewhaus is a familyfriendly restaurant.

One of Brewhaus’ most popular entrées is the rooster schnitzel wiener art, which is a classic schnitzel with a fried egg on top. Another popular dish is the Glockenspiel. Nolan described it as “a German take on the cheeseburger,” and it features a half-pound burger topped with lettuce, tomato, pickles, house sauce, and your choice of bleu, pimento, American or cheddar cheese.

If you decide to check out Brewhaus with a group of friends, be sure to start everyone off with the Brewhaus sampler. It features an oversized Germanstyle pretzel from Bluff View Bakery, three brat sliders, and four signature “kraut balls” (deep-fried sausage balls stuffed with cheese and sauerkraut).

The sampler includes Brewhaus’ cider mustard, cherry ale mustard, and horseradish mustard, all made inhouse.

Brewhaus also does Sunday brunch.

According to Nolan, when it comes to brunch, Brewhaus “keeps it simple, Southern in a sense.” One of their most popular brunch dishes is a sourdough French toast topped with brown sugar, cinnamon and powdered sugar. Biscuits and gravy are also on hand, as is plenty of bacon.

Located on Frazier Avenue on the Northshore, Brewhaus has an impressive balcony that overlooks beautiful Coolidge Park and the Walnut Street Bridge. The porch is open for eating and drinking, weather permitting.

Speaking of drinks, Brewhaus has everything from German-style beers to American craft beers. Their 12 taps and featured bottles are in frequent rotation. One constant, however, is beer by Chattanooga Brewing Company.

With the changing weather, Brewhaus will soon be featuring some seasonal drinks. In late November, they’ll begin to serve a mulled red wine with oranges, cloves, and cinnamon. Another seasonal offering will be Brewhaus’ take on Irish coffee, which

46 • The Pulse • november 20, 2014 • chow dining guide • chattanoogapulse.com

includes Feckin Irish Whiskey and Whisper Creek Tennessee Sipping Cream.

On Dec. 5, Brewhaus will throw a Winter Warmer Party with Victory Brewing Company, featuring some of their lighter, seasonal beers perfect for that time of the year. Shortly after, on Dec. 11, Brewhaus will host an All Access Party for Starr Hill Brewery.

Every Monday, Brewhaus has $3 half liters all day. Tuesday nights are for team trivia. Wednesday nights are centered on Running for Brews, a running group that starts and finishes at Brewhaus; running earns you 20 percent off food at Brewhaus for the evening, and you can enjoy live music as you eat. And, finally, Thursdays are for beer tastings.

Whether you’re looking to expand your experience of German cuisine or enjoy some brews with your friends, Brewhaus is the place to go. Its warm, welcoming environment will make you feel right at home, with the added bonus of good food, good cocktails and good beers.

The Scoop Join the O'zapft Is! Bier Club and receive 12 free apps, a BrewHaus mug and T-shirt Brewhaus Chattanooga’s German Gastropub 224 Frazier Ave. (423) 531-8490 brewhausbar.com

German-American BrewPub

224 Frazier Ave • brewhausbar.com

UPCOMING BREWHAUS TASTINGS & EVENTS

Featured: Spaetzle entrée with vinegar slaw and brussels sprouts w/bacon marmalade

Thursday, November 20 @ 7pm — Burnt Hickory Brewery Tasting Thursday, December 4 @ 7pm — Left Hand Brewery Tasting Friday, December 5 @ 7pm — Victory Winter Warmer Party Thursday, December 11 @ 7pm — Starr Hill All Access Party Thursday, December 18 @ 7pm — RJ Rockers Brewing Tasting chattanoogapulse.com • chow dining guide • november 20, 2014

• The Pulse • 47

Diversions

Consider This with Dr. Rick

by Rick Pimental-Habib, Ph.D. “The best comfort I could offer was to just let her tell her story.”

-— Mary Anne Radmacher I’m often asked how best to console someone who is grieving, or whose pain defies any immediate resolution. In other words, “What should I say to make them feel better?”

The term, “compassionate presence,” refers to being there—really being there without prejudice or judgment, without needing to challenge opinions, win the argument, or get anything off your chest. Compassionate presence is about the other person’s need. So many times all we really want is for someone to listen, and to try to understand.

There’s tremendous comfort in that.

Your greatest service to someone in their time of trouble, sorrow, or confusion, is your comfort. Your job is not to fix it. Taking the time to listen with patience and empathy, and without offering unsolicited advice, is perhaps the greatest, most appreciated, gift you can offer. chattanoogapulse.com • NOVEMBER 20-26, 2014 • The Pulse • 49

ARTS SCENE

Whose War Is It Anyway?

Strong performances bring new work to life at the Chattanooga's Ensemble Theatre

Looking For Mrs. Good Person UTC presents provocative Brecht classic In Bertolt Brecht’s play “The Good Person of Setzuan,” three gods come to Earth in search of a good person. When they only find one— a woman who cannot say no to her selfish neighbors—the gods reward the woman’s kindness. But she has increasing difficulties with her demanding neighbors and eventually develops an alter ego in order to cope with them. The play ultimately asks, “Is it possible to be a good person in a bad world?”

The UTC Theatre Company is currently presenting Tony Kushner’s adaptation of “The Good Person of Setzuan.” “‘Good Person’ raises some important questions about how society operates, about what is important to us,” said Dept. Head Steve Ray. “Brecht was always hoping to change his audience and therefore change society.

“Every few years we like to throw in a Brecht show for our students,” Ray continued. “He is perhaps the most influential theatre innovator of the 20th century and so many aspects of how we do theatre today can be traced back to him.”

The show opened on Nov. 18 and will run until Nov. 22 with shows at 7:30 each night in UTC’s Dorothy Hackett Ward Theatre. There will be an additional 2 p.m. matinee on Nov. 22. General admission is $12; student and senior tickets are $10.

— Rachael Poe “The Good Person of Setzuan” UTC Fine Arts Center, Dorothy Hackett Ward Theater Corner of Vine and Palmetto Streets (423) 425-4269 utctheatreco.com

FRI11.21

SAT11.22

Sun11.23

bump-n-grind

pedal power

glass slipper

“Burlesque: Bewitched & Bothered”

Orchard Knob Bicycle Tour

Closed Door Presents: “Cinderella”

Exercise and history.

1 p.m.

Warner Park 1100 McCallie Ave. (423) 643-6888 outdoorchattanooga.com

Classic stage musical.

2 p.m.

Tivoli Theatre 709 Broad St. (423) 757-5156 cdoorent.com

A whole lotta shaking.

8 p.m.

Barking Legs Theater 1307 Dodds Ave. (423) 834-5901 barkinglegs.org

50 • The Pulse • NOVEMBER 20-26, 2014 • chattanoogapulse.com

A

udience members may find themselves feeling uncomfortably complicit with Aleksey Scherbak’s hypocritical “motherland” in the Ensemble Theater Company of Chattanooga’s current production of “Colonel Pilate.”

Arts whitni mcdonald

“

Through clever staging and costuming, Shaw and Rievely are poised as ideal visual foils: a senior officer in uniform opposite a bandaged, barefoot ragamuffin.”

The ETC’s very location heightens the sensation of gaining privileged access behind the security checkpoints of a generic war zone, to witness the bent ethical norms of a disillusioned military unit. Tucked into the back of Eastgate Town Center’s central atrium, the ETC brings John J. Hanlon’s translation of this complex new work to vivid life.

Director Garry Lee Posey commands a convincing unit of predominantly young, talented actors who each hold their own and invite the audience to wonder, along with the character of a visiting reporter, Rose (Evie Durant), what it is that drew each “damaged soul” into this mess of a war.

In the play’s most philosophical exchange, the unit’s colonel (Bruce Shaw) questions the freshly captured “terrorist,” Ali (Joel Rievely), in an effort to discern the youth’s possible motive for orchestrating a string of recent bombings.

Through clever staging and costuming, Shaw and Rievely are poised as ideal visual foils: a senior officer in uniform opposite a bandaged, barefoot ragamuffin. With a quiet self-possession, the captive’s stare seems to pierce directly

RUTH HOLMBERG ARTS LEADERSHIP AWARD 2015 Nominate someone today for the most prestigious arts award in Chattanooga.

“The production conjures some truly delightful moments of surprising tenderness and humor.”

through his captor’s flaccid defense of his operation’s legitimacy—even that of the entire occupation.

Shaw, playing off of both Rievely’s masterful stoicism and Durant’s acerbic cynicism, pulls off the subtle challenge of portraying a war-weary veteran with his human ethos still intact.

In spite of the psychologically challenging themes and slightly stalled momentum toward its conclusion, the production conjures some truly delightful moments of surprising tenderness and humor.

There is even an innocence that feels more pronounced against the backdrop of a war meant to be “waged, not explained.” The consistent banter of three young soldiers, “the Professor,” “Mous-

er,” and “Red” (Haden York, Xander Merciers and Dereck James Allred), along with the bighearted quips of nurse “Josephina” (Mary Christa Jaramillo Bolin) had Thursday’s sparse but enthusiastic opening night audience laughing out loud. Hopefully many more seats were filled throughout the weekend.

Absorbed in Ali Zarrabi's deft portrayal of the unit’s resident fool, “Bangladesh,” whose ravaged existence is brightened by the mess hall sugar cubes the soldiers bait him with, I recognized a haunting metaphor for the production itself.

As the cast and crew of ETC take on the moral ambiguities of a war that proves unpopular to either support or condemn, potential audience members may be more likely to opt for easier, safer, more generic entertainment.

We leave it up to a brave band of artists to unnerve us with a lunatic’s dance.

The Ruth Holmberg Arts Leadership Award recognizes an individual who has made significant contributions to the arts in Chattanooga and who is actively engaged in the cultural life of our community.

To submit your nomination, visit www.artsbuild.com or email julie@artsbuild.com.

“Colonel Pilate” Ensemble Theatre of Chattanooga 5600 Brainerd Rd. (inside Eastgate Town Center).

Thur-Sat, 7:30 p.m., Sunday, 2:30 p.m.

Runs through Nov. 23.

(423) 602-8640 ensembletheatreofchattanooga.com chattanoogapulse.com • NOVEMBER 20-26, 2014 • The Pulse • 51

ARTS CALENDAR

“Cyrano de Bergerac”

thursday11.20

for more info call 706.820.2531

See RockCity.com

Make Plans for the

Our biggest one yet!

Opens Nov. 21

Homeschool Science Club 1 p.m.

Creative Discovery Museum 321 Chestnut St. (423) 757-2143 cdmfun.org Movie Screening: “Cyrano de Bergerac” 2, 7 p.m.

Heritage House Arts and Civic Center 1428 Jenkins Rd. (423) 855-9474 Ooltewah Farmers Market 3 p.m.

Ooltewah Nursery & Landscape Co. 5829 Main St. (423) 238-9775 ooltewahnursery.com National Novel Writing Month 5 p.m.

Downtown Library 1001 Broad St. (423) 757-5310 chattlibrary.org Art + Issues: Freedom and Internet for All 6 p.m.

Hunter Museum of American Art 10 Bluff View (423) 267-0968 huntermuseum.org Three Blind Wines 6:30 p.m.

Track 29 1400 Market St. (615) 255-1167 tennessee.cff.org/

52 • The Pulse • NOVEMBER 20-26, 2014 • chattanoogapulse.com

threeblindwines Photographic Society of Chattanooga Presents Bill Lea 7 p.m.

St. John United Methodist Church 3921 Murray Hills Rd. (423) 344-5643 chattanoogaphoto.org “Colonel Pilate” 7:30 p.m.

Ensemble Theatre of Chattanooga 5600 Brainerd Rd. (423) 602-8640 ensembletheatreofchattanooga.com “The Good Person of Setzuan” 7:30 p.m.

Dorothy Hackett Ward Theater Corner of Vine and Palmetto Streets

Pulse Pick: The Midnight Swinger The Midnight Swinger combines the style and cool of a '60s Las Vegas performer with the flash and excitement of a 21st century Super Bowl halftime extravaganza.

The Midnight Swinger The Comedy Catch 3224 Brainerd Rd. (423) 629-2233 thecomedycatch.com

(423) 425-4269 utctheatreco.com The Midnight Swinger 7:30 p.m.

The Comedy Catch 3224 Brainerd Rd. (423) 629-2233 thecomedycatch.com “Burlesque: Bewitched & Bothered” 8 p.m.

Barking Legs Theater 1307 Dodds Ave. (423) 834-5901 barkinglegs.org

friday11.21 CHAT 'N PLAY 5 p.m.

Downtown Library 1001 Broad St. (423) 757-5310

chattlibrary.org “Caroline, or Change” 7:30 p.m.

Ripple Theater 3264 Brainerd Rd. (423) 600-9242 rippletheater.com Closed Door Presents: “Cinderella” 7:30 p.m.

Tivoli Theatre 709 Broad St. (423) 757-5156 cdoorent.com “Colonel Pilate” 7:30 p.m.

Ensemble Theatre of Chattanooga 5600 Brainerd Rd. (423) 602-8640 ensembletheatreofchattanooga.com “Fantastic Mr. Fox” 7:30 p.m.

Chattanooga Theatre Centre 400 River St. (423) 267-8534 theatrecentre.com “The Good Person of Setzuan” 7:30 p.m.

Dorothy Hackett Ward Theater Corner of Vine and Palmetto Streets (423) 425-4269 utctheatreco.com The Midnight Swinger 7:30, 9:45 p.m.

The Comedy Catch 3224 Brainerd Rd. (423) 629-2233 thecomedycatch.com Opera Scenes

ARTS CALENDAR

"Cinderella" 7:30 p.m.

Chattanooga State Humanities Theater 4501 Amnicola Hwy. (423) 697-2460 “Burlesque: Bewitched & Bothered” 8 p.m.

Barking Legs Theater 1307 Dodds Ave. (423) 834-5901 barkinglegs.org

saturday11.22 Camp EtsyNooga 9 a.m.

Downtown Library 1001 Broad St. (423) 757-5310 chattlibrary.org The Barn Nursery Christmas Festival 2014 9 a.m.

The Barn Nursery 1801 E. 24th St. Place (423) 698-2276 barnnursery.com Tai Chi Classes 9:30 a.m.

Chattanooga Library Northate Branch 278 Northgate Mall Dr. (423) 870-0635 chattlibrary.org Brainerd Farmers’ Market 10 a.m.

Grace Episcopal Church 20 Belvoir Ave. (423) 698-0330 St. Alban’s Hixson Farmers’ Market 10 a.m.

St. Alban’s Episcopal Church 7514 Hixson Pike (423) 842-1342 Affordable Health Care Open Enrollment 10 a.m.

Downtown Library 1001 Broad St. (423) 757-5310 chattlibrary.org “Gaze, Praise and Be Amazed at the Ageless Seduction of Surfaces” Noon Houston Museum of Decorative Arts 210 High St. (423) 267-7176 thehoustonmuseum.org Hunger Games Movie Marathon!

10 a.m.

Chattanooga Library Northate Branch 278 Northgate Mall Dr. (423) 870-0635 chattlibrary.org Orchard Knob Bicycle Tour 1 p.m.

Warner Park 1100 McCallie Ave. (423) 643-6888 outdoorchattanooga.com “The Good Person of Setzuan” 2, 7:30 p.m.

Dorothy Hackett Ward Theater Corner of Vine and Palmetto Streets (423) 425-4269 utctheatreco.com “Fantastic Mr. Fox” 2:30 p.m.

Chattanooga Theatre Centre 400 River St. (423) 267-8534 theatrecentre.com CSO String Quintet 2:30 p.m.

Chattanooga Library Eastgate Branch 5705 Marlin Rd. (423) 855-2689 chattlibrary.org GigLab Launch + Gigabit Community Fund Demo Day 4 p.m.

Downtown Chattanooga Library 1001 Broad St. (423) 757-5310 chattlibrary.org “Caroline, or Change” 7:30 p.m.

Ripple Theater 3264 Brainerd Rd. (423) 600-9242 rippletheater.com Closed Door Presents: “Cinderella” 7:30 p.m.

Tivoli Theatre 709 Broad St. (423) 757-5156 cdoorent.com “Colonel Pilate” 7:30 p.m.

Ensemble Theatre of Chattanooga 5600 Brainerd Rd. (423) 602-8640 ensembletheatreofchattanooga.com The Midnight Swinger 7:30, 9:45 p.m.

The Comedy Catch 3224 Brainerd Rd.

(423) 629-2233 thecomedycatch.com

sunday11.23 The Barn Nursery Christmas Festival 2014 10 a.m.

The Barn Nursery 1801 E. 24th St. Place (423) 698-2276 barnnursery.com Chattanooga Market: Thanksgiving 11 a.m.

The Chattanooga Market 1829 Carter St. chattanoogamarket.com Closed Door Presents: “Cinderella” 2 p.m.

Tivoli Theatre 709 Broad St. (423) 757-5156 cdoorent.com “Colonel Pilate” 2:30 p.m.

Ensemble Theatre of Chattanooga 5600 Brainerd Rd. (423) 602-8640 ensembletheatreofchattanooga.com “Fantastic Mr. Fox” 2:30 p.m.

Chattanooga Theatre Centre 400 River St. (423) 267-8534 theatrecentre.com “Caroline, or Change” 3 p.m.

Ripple Theater

Named “One of the Ten Most Incredible Cave Waterfalls on Earth” World Reviewer

RubyFalls.com

423.821.2544 Open Weekends!

RubyFallsZip.com

>> P. 54 chattanoogapulse.com • NOVEMBER 20-26, 2014 • The Pulse • 53

Pairing Guide

Tara Bella + Stuffing Also pairs well with Turkey & Cranberry Sauce.

cheese pairing Smoked White

Scarlett + Roasted Veggies Also pairs well with Pumpkin Soup.

cheese pairing Sharp Yellow

Rhett + Pumpkin Pie

Also pairs well with Salad, Pasta, Chicken & Fish.

cheese pairing

Italian Pesto

holiday cheer + turkey Also pairs well with dressing & Pecan Pie.

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ARTS CALENDAR

Holiday

Wednesday Night Chess Club

3264 Brainerd Rd. (423) 600-9242 rippletheater.com The Midnight Swinger 7:30 p.m.

The Comedy Catch 3224 Brainerd Rd. (423) 629-2233 thecomedycatch.com “Burlesque: Bewitched & Bothered” 8 p.m.

Barking Legs Theater 1307 Dodds Ave. (423) 834-5901 barkinglegs.org

monday11.24 Tennessee Education Association 5:30 p.m.

Downtown Library 1001 Broad St. (423) 757-5310 chattlibrary.org “Queen: Rock Montreal 1981 Concert” 7 p.m.

East Ridge 18 5080 S. Terrace (423) 855-9652 carmike.com

tuesday11.25 Beginning Readers Book Club 4 p.m.

Northgate Library 278 Northgate Mall Dr. (423) 870-0635 chattlibrary.org

54 • The Pulse • NOVEMBER 20-26, 2014 • chattanoogapulse.com

Bitcoin Adventurers Meetup 5 p.m.

Downtown Library 1001 Broad St. (423) 870-0635 chattlibrary.org @maptimeCHA MeetUp 5:30 p.m.

Downtown Library 1001 Broad St. (423) 757-5310 chattlibrary.org

wednesday11.26 Main Street Farmers Market 4 p.m.

325 E. Main St. mainstfarmersmarket.com Wednesday Night Chess Club 5:30 p.m.

Downtown Library 1001 Broad St. (423) 757-5310 chattlibrary.org Day Before Thanksgiving Party 9 p.m.

World of Beer 412 Market St. worldofbeer.com

ongoing Chattanooga 175th Birthday Historic Photo Exhibit Downtown Chattanooga Library 1001 Broad St. (423) 757-5310 chattlibrary.org

“Ephemeral Forms: Works by Shadow May” AVA Gallery 30 Frazier Ave. (423) 265-4282 averts.org “Breakdown Lane Orrery” Cress Gallery of Art 736 Vine St. (423) 425-4371 cressgallery.org “Invocation” Northshore Gallery of Contemporary Art 505 Cherokee Blvd.

(423) 400-9797 thenorthshoregallery.com “Art Begins at 40” In-Town Gallery 26A Frazier Ave. (423) 267-9214 “Folk Art Show” Reflections Gallery 6922 Lee Hwy. (423) 892-3072 reflectionsgallerytn.com “Member’s Choice” Gallery at Blackwell 71 Eastgate Loop (423) 344-5643 chattanoogaphoto.org “Learning the Curve: The Artistry of Matt Moulthrop” Museum Center at 5ive Points 200 Inman St. E, Cleveland (423) 339-5745 “Open 24 Hours” Hunter Museum of American Art 10 Bluff View (423) 267-0968 huntermuseum.org “Play! Build! Climb!”

Creative Discovery Museum

321 Chestnut St. (423) 756-2738 cdmfun.org “Self-Reflection” River Gallery 400 E. Second St. (800) 374-2923 river-gallery.com “The Threads That Bind” Bessie Smith Cultural Center 200 MLK Boulevard (423) 266-8658 bessiesmithcc.org “PRINT” Jewish Cultural Center 5461 N. Terrace Rd. (423) 493-0270 jewishchattanooga.com Awesome Autumn Fall Color Cruises River Gorge Explorer 201 Riverfront Pkwy.

(423) 267-3474 tnaqua.org ZIPstream Aerial Adventures Ruby Falls 1720 South Scenic Hwy. (423) 821-2544 rubyfalls.com Fall Leaf Cruises Southern Belle Riverboat 201 Riverfront Pkwy.

(423) 266-4488 chattanoogariverboat.com Chattanooga Ghost Tours The Little Curiosity Shoppe 138 Market St. chattanoogaghosttours.com

Map these locations on chattanoogapulse.com. Send event listings at least 10 days in advance to: calendar@chattanoogapulse.com

chattanoogapulse.com • NOVEMBER 20-26, 2014 • The Pulse • 55

SCREEN SCENE

The Birdman of Broadway Michael Keaton returns to the big screen in an Oscar-worthy fashion

Film Festival Calls for Submissions Ongoing effort to make Chattanooga a true film city After a very succesful first year, the second annual Chattanooga Film Festival is slated for April 2-5 of next year at the Carmike Majestic and other locations around Chattanooga. And if you want to see your movie in the festival (or at least get it considered by the event organizers), submissions are now being accepted through FilmFreeway.

The inaugural Chattanooga Film Festival saw nearly 4,000 visitors attend films, education panels, the opening ceremony, various parties and the closing night and awards ceremony.

✴✴✴✴

Having added a third screen at the Majestic 12, the festival will present 21 feature films and 30 shorts to packed halls over its four-day run.

Last year’s highlights included Audience Award Winner “Why Don’t You Play in Hell,” and early screenings of high-profile festival circuit darlings from Michel Gondry’s “Mood Indigo” to Sundance favorites “The Raid 2” and “The Congress.”

For more information on how to submit, visit filmfreeway.com/festival/ChattanoogaFilmFest.

Good luck!

NEW IN THEATERS

✴✴✴✴

The Hunger Games: Mockingjay - Part 1 The Sleepwalker In District 13, after she literally shatA young couple, Kaia and Andrew, are ters the games forever, Katniss Everrenovating Kaia's secluded family esdeen works to save Peeta and a natate. Their lives are violently disrupted tion moved by her courage under the upon the unexpected arrival of Kaia's leadership of President Coin. sister, Christine, and her fiancé, Ira. Director: Francis Lawrence Director: Mona Fastvold Stars: Jennifer Lawrence, Josh Stars: Gitte Witt, Christopher Abbott, Hutcherson, Liam Hemsworth Stephanie Ellis, Brady Corbet 56 • The Pulse • NOVEMBER 20-26, 2014 • chattanoogapulse.com

T

he lives of actors and their love of theater tends to be relatively common story in Hollywood.

Screenwriters live in that world, occupying a profession where everything is riding on one idea, or one presentation, or one last shot.

This spills over into the portrayals of other occupations as well—try to count the number of plots that hinge on successfully completing a presentation or meeting that will make or break the dreams of the main character.

Screen JOHN DEVORE

“

The film feels like it is being told in one take; each scene moves seamlessly into the next, following each character through doors, on and off stage.”

The real world doesn’t work this way.

Most people do their jobs and go home, livelihoods relatively stable beneath the slings and arrows of uncontrollable market forces. Screenwriters and actors live through controlling their own destiny. It’s understandable that so many stories focus on this aspect. The life of a performer, it seems, is highly stressful and prone to mental illness. “Birdman: Or the Unexpected Virtue of Ignorance” once again works through these themes. It is a wonderful ride, with reality-breaking experiences and powerful displays of emotion.

Watching this film, one couldn’t help but be reminded of another film from a few years ago that told a similar story, just with a darker tone and a different art (ballet). But we are a species of storytellers, a people who are comforted by the familiar.

While the story of “Birdman” is not necessarily unique, the structure of the film is enough to give the audience a truly rare experience.

“Birdman” is the story of downfall, of relevance, and a struggle for redemption through serious work. Riggan Thomason (Michael Keaton) is a former blockbuster movie star, one of the first to don a cape and cowl for the superhero genre. We learn that he sold millions of tickets, starred in three movies featuring his titular character, and was something of a sensation in the early ’90s. Of course, we can’t help but re-

member Keaton as he was, the face of Batman for a generation, and wonder if the tale is somewhat autobiographical. Many would argue that Michael Keaton has been more than successful away from Gotham City (myself included), but there is still that nagging feeling that he peaked in 1989.

Riggan appears to be suffering from a form of schizophrenia, hearing the voice of his other self, the one that saved the world, encouraging him to return to his roots as an action star.

But Riggan has other plans—he has sunk his entire life’s fortune into a Broadway production of Raymond Carver’s “What We Talk About When We Talk About Love.” He is attempting real theater—something lasting, something important, something far away from the action-packed explosions of the big screen. But the play is fraught with problems. His finances are in shambles, his actors are impossible, and his mind is failing.

There is a significant amount of commentary on the value of art, the power of critics, and the need for admiration. Much like “Black Swan,” the striving for perfection and adulation pulls reality apart at the seams.

Many of these ideas have been discussed and rehashed in other works, and here the conclusions are generally the same.

But where the film, along with director Alejandro González Iñárritu, succeeds is in its technical prowess.

The experience of watching “Bird-

man” is almost the same as watching a live performance. The film feels like it is being told in one take; each scene moves seamlessly into the next, following each character through doors, on and off stage, while the passage of time is marked only by what is happening in between. Ostensibly, the film is happening in real time, but the action takes place over the course of four performances—three previews and opening night.

The continuous movement from event to event, without obvious cuts or camera changes, makes the film exciting and the buildup to the climax more and more nerve-wracking. Performances are top tier all around. Keaton always delivers, and he is complemented well by Edward Norton, Naomi Watts and Emma Stone. Yet it’s the execution, the editing and the direction that makes the film stand out as one of this year’s best.

“Birdman: Or the Unexpected Virtue of Ignorance” lacks the emotional resonance of similar films like “Black Swan,” due to the comedic elements of the script. This is not a weakness, however, as the goals of the films are entirely different. “Birdman” revels more in the strangeness of a fractured reality rather than the tragedy of it. In fact, it drops plenty of hints that this broken version is more real than the normal one.

Whatever the interpretation, “Birdman” is certain to receive an Oscar nod or two.

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chattanoogapulse.com • NOVEMBER 20-26, 2014 • The Pulse • 57

Mixology

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58 • The Pulse • NOVEMBER 20-26, 2014 • chattanoogapulse.com

Recently, Food Network’s New York City Wine & Food Festival, in conjunction with “Chopped” and Absolut Vodka, held a competition for the best Bloody Mary in America. Among powerhouse cities like Austin, TX, San Diego, CA, and Miami, FL, Chattanooga finds its own place nestled in the top 12 finalists of the competition.

Gabriel Camp of the new Root Kitchen and Wine Bar placed in the top 12 nationally for his own Bloody Mary rendition entitled “Iber Miguel.” The recipe is at once traditional and innovative: • ¾ parts Absolut Cilantro • ½ parts Absolut Peppar • ¼ parts Correlajo añejo tequila • 4 parts yellow heirloom Bloody Mary mix • Pickled shrimp • Salsa verde • Heirloom tomato pico de gallo • Adobo-dusted tortilla chips • Lemon & lime Hearing about Gabriel’s success reinvigorated my interest in the Bloody Mary, so I went off to conduct research on the ins-and-outs of this quirky concoction.

After reading about Gabriel’s Bloody Mary, I went to the newly opened Clyde’s on Main and talked to bartender C. Moore about the traditions of the Bloody Mary and Clyde’s own take on the classic drink.

Typically, a Bloody Mary is made with vodka, tomato juice, and lemon juice, along with a combination of spic-

es like tabasco, Worcestershire, celery salt, and whatever else the bartender sees fit to add. The Bloody Mary is full-bodied and spicy. It’s a drink that requires patience and appreciation.

The Bloody Mary is almost a meal in itself and, because of that, is often touted as a go-to hair of the dog hangover remedy.

The late mornings and early afternoons of the weekends seem like the perfect time to sit down in the sun and enjoy one. And as with all strongly flavored food and drink, the Bloody Mary has a bit of a learning curve to it. People tend to either love or hate it. It’s a kind of an acquired taste—the more you drink them, the more you want to drink them.

Clyde’s has a special edition of their Bloody Mary called the “Bloody Bubba.” The Bubba adds moonshine to the mix for that extra kick you’ll need on a Sunday afternoon. Combine that with vodka, tomato juice, salt and pepper, tabasco, horseradish, Worcestershire, cider vinegar, cucumber juice, and some other ingredients, and you’ve got one hell of a Bloody Mary.

If you’ve not ventured into the Bloody Mary world, I highly suggest you begin your journey with Root Kitchen or Clyde’s. And don’t stop after the first one. Keep tasting, and discover what you didn’t know you were missing.

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chattanoogapulse.com • NOVEMBER 20-26, 2014 • The Pulse • 59

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Free Will Astrology SCORPIO (Oct. 23-Nov. 21): Many people use the terms “cement” and “concrete” interchangeably, but they are not the same. Cement is powdery stuff that’s composed of limestone, gypsum, clay with alumino-silicate, and other ingredients. It’s just one of the raw materials that is used to make concrete—usually no more than 15 percent of the total mass. The rest consists of sand, crushed stone, and water. Let’s regard this as a good metaphor for you to keep in mind, Scorpio. If you want to create a durable thing that can last as long as concrete, make sure you don’t get overly preoccupied with the “cement” at the expense of the other 85 percent of the stuff you will need.

SAGITTARIUS (Nov. 22-Dec. 21): “Whatever returns from oblivion returns to find a voice,” writes Louise Glück in her poem “The Wild Iris.” I think that will be a key theme for you in the coming weeks. There’s a part of you that is returning from oblivion—making its way home from the abyss—and it will be hungry to express itself when it arrives back here in your regularly scheduled life. This dazed part of you may not yet know what exactly it wants to say. But it is fertile with the unruly wisdom it has gathered while wandering. Sooner rather than later, it will discover a way to articulate its raw truths.

CAPRICORN (Dec. 22-Jan. 19): “There is no revenge so complete as forgiveness,” said American humorist Josh Billings. I propose that we make that your motto in the coming weeks. It’s an excellent time to liberate yourself from memories that still cause you pain—to garner major healing from past anguish and upheaval. And one of the best ways to do that will be to let go of as much blame and rage and hatred as you possibly can. Forgiveness can be your magic spell.

AQUARIUS (Jan. 20-Feb. 18): Denmark has been a pioneer in developing the technology to supply its energy needs with wind power. By 2020, it expects to generate half of its electricity from wind turbines. Recently the Danish climate minister also announced his nation’s intention to phase out the use of coal as an energy source within ten years. I

60 • The Pulse • NOVEMBER 20-26, 2014 • chattanoogapulse.com

rob brezsny will be an excellent time to explore what you have always been curious to try. The risks will be lower than usual, and the results more likely to be interesting.

would love to see you apply this kind of enlightened long-term thinking to your own personal destiny, Aquarius. Now would be an excellent time to brainstorm about the life you want to be living in 2020 and 2025. It’s also a perfect moment to outline a master plan for the next ten years, and commit to it.

PISCES (Feb. 19-March 20): Piscean actor Sir Michael Caine has had an illustrious career. He has won two Oscars and been nominated for the award six times in five different decades.

But for his appearance in “Jaws: The Revenge”, he was nominated for the Golden Raspberry Award for Worst Supporting Actor. He confessed that his work in that film was not his best, and yet he was happy with how much money he made doing it.

“I have never seen the film,” he said, “but by all accounts it was terrible. However, I have seen the house that it built, and it is terrific.” In accordance with the astrological omens, Pisces, you have permission to engage in a comparable trade-off during the coming months.

ARIES (March 21-April 19): Someone on Reddit.com posed the question, “What have you always been curious to try?” In reply, many people said they wanted to experiment with exotic varieties of sex and drugs they had never treated themselves to before. Other favorites: eating chocolate-covered bacon; piloting a plane; shoplifting; doing a stand-up comedy routine; hang-gliding and deep-sea diving; exploring the Darknet and the Deep Web; spontaneously taking a trip to a foreign country; turning away from modern society and joining a Buddhist monastery. What would your answer be, Aries? The coming weeks

TAURUS (April 20-May 20): Contrary to popular opinion, crime fiction author Arthur Conan Doyle never once had his character Sherlock Holmes utter the statement “Elementary, my dear Watson.” For that matter, Humphrey Bogart never actually said “Play it again, Sam” in the film “Casablanca”.

Star Trek’s Captain Kirk never used the exact phrase “Beam me up, Scotty.” Furthermore I, Rob Brezsny, have never before issued the following prophecy: “Deep sexy darkness and deep sexy brilliance are conspiring to bring you Tauruses intriguing pleasures that will educate the naive part of your soul”—until now, that is. At this juncture in the ever-twisting plot of your life story, I am most definitely saying just that.

GEMINI (May 21-June 20): Here are some thoughts from Gemini author Fernando Pessoa: “The feelings that hurt most, the emotions that sting most, are those that are absurd— the longing for impossible things; nostalgia for what never was; the desire for what could have been; regret over not being someone else.” Can you relate, Gemini? Have you felt those feelings? Here’s the good news: In the coming weeks, you will be more free of them than you have been in a long time. What will instead predominate for you are yearnings for very possible things and contentment with what’s actually available to you.

(Pessoa’s words are from “The Book of Disquiet”, translated by Alfred Mac Adam.)

CANCER (June 21-July 22): The most important thing you can do in the coming weeks is learn how to take care of yourself better. What? You say you’re too busy for that? You have too many appointments and obligations? I disagree. In my astrological opinion, there’s one task that must trump all others, and that is get smarter about how you eat, sleep, exercise, relax, heal yourself, and connect with people. I can assure you that there’s a lot you don’t know about what you really need and the best ways to get what you really need. But

you are ripe to become wiser in this subtle, demanding, and glorious art.

LEO (July 23-Aug. 22): Naturalist Greg Munson says that many dragonflies are great acrobats.

They are the “Cirque du Soleil” performers of the animal kingdom. Not only do they eat in mid-air, they also have sex.

While flying, two dragonflies will hook up and bend into a roughly circular formation to accommodate the idiosyncrasies of their reproductive organs, thereby forming a “mating pinwheel.”

I don’t expect you to achieve quite that level of virtuosity in your own amorous escapades, Leo. But if you’re adventurous, you could very well enjoy experiences that resemble having sex while flying.

VIRGO (Aug. 23-Sept. 22): Born under the sign of Virgo, Yuriy Norshteyn is a Russian animator who has won numerous awards.

His “Tale of Tales” was once voted the greatest animated film of all time. But he hasn’t finished any new films for quite a while.

In fact, he has been working on the same project since 1981, indulging his perfectionism to the max. In 33 years, he has only finished 25 minutes’ worth of “The Overcoat”, which is based on a story by Nikolai Gogol. But I predict that he will complete this labor of love in the next eight months—just as many of you other Virgos will finally wrap up tasks you have been working on for a long time.

LIBRA (Sept. 23-Oct. 22): “Every saint has a bee in his halo,” said philosopher Elbert Hubbard. Similarly, some Libras have a passive-aggressive streak hidden beneath their harmonyseeking, peace-loving persona.

Are you one of them? If so, I invite you to express your darker feelings more forthrightly. You don’t have to be mean and insensitive. In fact, it’s best if you use tact and diplomacy. Just make sure you reveal the fact that there is indeed a bee in your halo. I bet you will ultimately be pleased with the consequences you stir up through your acts of courageous honesty.

Homework: Is there any place in your life where you think you’re doing your best but in fact you could do better? Testify at Freewillastrology.com

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ACROSS 1 Food Network celeb ___ de Laurentiis 6 Crow’s nest site 10 Newport or Salem 14 “Jeez!”

15 Choir voice 16 “Interview with the Vampire” author Rice 17 Can that landed on your head before serving?

19 Hamelin invaders 20 Curtis of Joy Division 21 Underwater eggs 22 FarmVille choice 24 Sue of many alphabet mysteries 27 Unwise 30 Like sashimi 31 Cardinal point?

32 Michael of “SNL” 33 Bird that can’t play with his friends for a week?

37 Musk of Tesla Motors 38 Perfume label word 39 “___, poor Yorick!”

40 Spice that’s been messed with?

45 Boat with two goats 46 “Ratatouille” chef 47 Hawaiian vacation souvenir 48 “Good heavens!”

50 Denounce 54 1970 hit by The Kinks 55 Forest fluid 56 2016 Olympics host 57 “But ___, there’s more!”

59 Seafood that got promoted in checkers?

63 Alan of “The Blacklist” 64 Falco of “Nurse Jackie” 65 Rainforest or tundra 66 Projectionist’s spool 67 They get connected 68 “Sk8er Boi” singer Lavigne DOWN 1 Shoot for the moon 2 “___ what you’re saying”

3 Appliance manufacturer 4 “The Da Vinci Code” author Brown 5 Ending after hex, pent or oct 6 Fictional lawyer Perry 7 ___ vera 8 Early bandmate of John, Paul, and George 9 Last part of a paint job 10 “Deck the Halls” is one 11 Having some trouble 12 Boom sticks 13 “Affirmative” 18 Go down at sea 23 Device for streaming Netflix 25 “Down in ___!”

26 T, to Socrates 27 At the end of your rope 28 Gather wool 29 Attentiongetting shouts 31 Like snake eyes

33 Magnificence 34 Climbing danger 35 Considers (to be) 36 Speedy 37 Dutch town known for its cheese 41 Exam without paper 42 Piled up the leaves again after the wind got them 43 Get hitched on the fly 44 Ballpoint, for example 49 Cereal in a blue box 50 Hamster homes 51 “File not found,” e.g.

52 It’s known for its Heat 53 Dynamite inventor Alfred 55 Fit of temper 57 Classic U2 album 58 Draft served near darts 60 Bride’s words 61 Letters before a company name 62 LII x II

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chattanoogapulse.com • NOVEMBER 20-26, 2014 • The Pulse • 61

Fight Or...Well...Fight Officer Alex explains why it’s really not a good idea to resist arrest

“

I decided to join my partner in the attempt to confuse him, and said, ‘Please!

You are making a German spectacle of yourself, sir!’”

When officer Alexander D. Teach is not patrolling our fair city on the heels of the criminal element, he spends his spare time volunteering for the Boehm Birth Defects Center. Follow him on Facebook at facebook.com/alexteach

“NOBODY PUTS BABY do it in the heat of the IN THE CORNER!” my moment, but not in general. partner cried as he took It’s not that we always win, our customer to the ground but you have to admit, even in a surprisingly graceful when we lose, you lose as rotating arm-bar takedown. well eventually. It’s a bad I instinctively cocked my investment and 10 times head to the side like a dog out of 10, it’s avoidable. when he said it from the Personally? I hate fighting. sheer randomness, and I let It gets me dirty, occasionally my hands help him cuff the sweaty, and, as it will in gentleman this case, it while my makes me head tried to have to type. sort that out.

A lot.

This guy was Despite ALEX TEACH weird. w h a t Despite the clarity of “activists” would have you our message, our client believe, most cops agree was still trying to fight us with me. The title “peace even now, face down on the officer” actually means just ground with his arm locked that: We want peace, joy, behind his back, preventing happiness…the same thing him from moving but not as the “activists,” the only preventing him from kicking real difference between us his feet like a petulant child being that we have “jobs,” and blowing little puffs of when you get to the meat dust from where his mouth of it. Despite our efforts was now lying parallel to the to convey these wishes, ground. I decided to join though, people still insist my partner in the attempt on forcing us to use all those to confuse him, and said, wonderful toys on our belt.

“Please! You are making a More than once I have German spectacle of yourself, forewarned a potential sir!” recipient of force to, “Look That’s a real technique, at this stuff. Look at all of you know; confusion. this,” I would say, as I kept Anything that makes my shoulders in place, eyes the mind hesitate for a locked on theirs, while few seconds (like my cohovering my hands in a worker did to me in the circular motion around my opening sentences) creates waist, back and forth as if an opportunity for your dancing slowly with myself. opponent—or in this case, “Do you really want me to your arresting officer. start using these things? I I’ve never understood can start from left to right why people fight the police. or right to left just pulling I mean, I know why they things off to get you in

On The Beat

62 • The Pulse • NOVEMBER 20-26, 2014 • chattanoogapulse.com

handcuffs, or you can just give me your wrists. I have to carry this stuff with me all day no matter what, so it’s your choice, but look at all of these things” (my hands still moving back and forth), “look at them. Are you sure about this?” And now that I think about it, that always worked. They got to make an informed decision instead of a fairly rash one while they were weighing their literal fightor-flight options, and it was done all in an effort to not… freakin’… fight with them.

Why? Because I’m a nice guy, that’s why.

For those that do not make the right choice? Ugh. We really are trained to use the least amount of force necessary. When we cross that line, we tend to make the news (and what we call “The Federal Court”) so excessive force really does happen less than one percent of the time force is used, but there’s really no way to make someone trying to kick your ass very scientific or easy to manage. In fact, despite what you may think it’s

really not “our job” to get hit or shot or spit on; those are things that happen from time to time, but they are absolutely not mandates, nor is it anyone’s “right” to do those things to us. And when they do? We’ve got to square the consequences of your actions with an initial response using the least amount of force necessary to take you to the quiet room, and ultimately the court room you have insisted upon seeing. Speaking of which, where was I? Ah, “Mr. Puffs of Dust.”

Our client today was upset with his wife to the point of punching her in the stomach before destroying their living room, and he had yet to shed his angst when we arrived (the “hands hovering over the gunbelt trick” not being an option here). And for all the drama, we never used a tool or closed fist on the guy… just some basic restraint techniques, fortunately for us. (Well, and for him too, I suppose.) Because when you think about it?

Nobody really does put Baby in the corner.

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chattanoogapulse.com • NOVEMBER 20-26, 2014 • The Pulse • 63

Beast +

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