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April 19-25, 2012

Inside: Pull-Out Spring Dining Guide » Chattanooga’s Weekly Alternative ER AND TIM P T T IER BE D SA E L NT E O R J




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Since 2003

Chattanooga’s Weekly Alternative •

april 19-25, 2012

EDITORIAL Publisher Zachary Cooper Creative Director Bill Ramsey Contributors Rich Bailey • Rob Brezsny Chuck Crowder • Michael Crumb • John DeVore Randall Gray • Dr. Rick Pimental-Habib Paul Hatcher • Janis Hashe • Matt Jones • Chris Kelly D.E. Langley • Mike McJunkin • David Morton Ernie Paik • Alex Teach • Richard Winham Cartoonists Max Cannon • Jesse Reklaw Richard Rice • Tom Tomorrow Photography Jason Dunn • Josh Lang Lesha Patterson Interns Britton Catignani • Kinsey Elliott Molly Farrell • Rachel Saunders


Scenic City, Whiskey River

« The Chattanooga Whiskey Company launched its 1816 Reserve last week during a party at Lindsay Street Hall. The new label begins appearing on shelves this week as an ambitious young duo attempt to revive the city’s rich heritage of distilling that disappeared a century ago. By Bill Ramsey » 9

ADVERTISING Sales Director Lysa Greer Account Executives David Barry • Rick Leavell

CONTACT Phone 423.265.9494 Fax 423.266.2335 Email Got a stamp? 1305 Carter St. Chattanooga, TN 37402


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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 culture, the arts, entertainment and local news. The Pulse is available free of charge, limited to one copy per reader. No person without written permission from the publishers may take more than one copy per weekly issue. We’re watching. The Pulse may be distributed only by authorized distributors.


Spring Dining Guide

© 2012 Brewer Media BREWER MEDIA GROUP President Jim Brewer II

On the cover

Joe Ledbetter and Tim Piersant created the Chattanooga Whiskey Company to introduce a new brand of liquor and revive the city’s distilling tradition. The company’s 1816 Reserve became available in stores this week. Story on Page 9.

• Our seasonal dining guide debuts for spring in the pages of The Pulse as a special 24-page pull-out section. Some of Chattanooga’s finest restaurants are featured along with a complete listings section. Look for updates and special deals online at chattanoogachow. com.

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Lindsay Street Hall • (423) 755-9111 • APRIL 19-25, 2012 • The Pulse • 3




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Local Food, Local Rewards Community markets, vendors offer fresh new tastes, ideas clear advantage. Those advantages translate into more choices, better access for local producers and a significant amount of dollars being spent in the local economy. The Chattanooga Market 2011 performance report cites total sales in three major categories: 1. Farms and Local Food: $797,840 2. Artisans: $848,996 3. Concession: $401,822

the chattanooga market opens this sunday. that, for many and a still growing number of Chattanoogans, means the season of selecting and eating some of the best food from local and regional farmers, restaurants and packaged food producers has arrived. In many ways, it’s a great venue for experimentation for the purveyors and patrons alike. Concepts in food service have a very short window to take hold within their community and attract customers. The Market provides an ideal place where an idea can be vetted with the tastebuds of thousands of people with a low barrier to entry. This is true of all the Markets around our area as well. No matter the size, it’s a collection of local fare that is unique to itself and can be a place of experimentation and discovery. What has been born out of the growth of the Chattanooga Market and the proliferation of other community markets is an acceleration of creators offering edibles and

4 • The Pulse • APRIL 19-25, 2012 •

Wherever you find local food and the people who make it, you’ll consistently discover new tastes and new ideas. a community of consumers who are evolving into explorers seeking out new tastes and concepts in food. The ability for these new products to access the Market’s patrons quickly and without having to find a traditional bricks and mortar location (although many have those, too) is a

Considering that the large majority of the Concession category are local restaurants and mobile food vendors, that means more than $1 million is being generated from these food booths over the season. Impressive, certainly. Also consider what happens outside the Market as well. As these vendors grow their brands, build a loyal following, hone their menus and their products, they are then more stabilized to seek storefronts and operational commercial real estate. Mind you, the Market isn’t exactly a free-for-all “flea market” operation. The vendors who are there have some qualifications to achieve before claiming a booth. That’s a good process for us as consumers. The bigger picture here is the process of experimentation that is inherent in community public markets. Of course, there are the consistent food vendors who return

season after season. But there are also the new ones who are hoping to impress and become a part of your market experience. The first time I sampled Southern Burger Company, Senor Shans Hot Sauce, Link 41 charcuterie and Famous Naters was at the Market. Some new food vendors at the Chattanooga Market for 2012 will include Emmie’s Sweet Things, offering homemade cakes, cookies, and candies, Miss Ginny’s English Toffee and Ello Ello, which offers gluten-free baked goods. Keeping your eyes and ears open to where opportunities exist to explore local fare will reap rewards and those opportunities continue to expand and grow. Fresh On Fridays happens each week at Miller Plaza from 11 a.m. to 2 p.m. and features a collection of food vendors, artisans and local produce. Earlier in the week, Street Food Tuesday happens at Warehouse Row from 11 p.m. to 2 p.m., yet another opportunity to sample new foodstuffs and enjoy the spring weather while it lasts. Wherever you find local food and the people who make it, you’ll consistently discover new tastes and new ideas. The city is offering more for all of us, with the work and dedication of farmers, owners, cooks and venue operators working together to bring you better things to eat. And this, my friends, is where our rewards await. —Zachary Cooper

On the Beat

alex teach

Survival, Despite Our Society “

on jan. 10 of this year (2012 for my luddite readers), something I found very interesting occurred: Someone pointed a gun at a cop and got shot in the neck for his trouble. That’s not what caught my interest, mind you. My attention was focused on the fact that the cop wasn’t shot. What happened didn’t make me “happy”; what didn’t happen made me “happy,” Are you tracking? Let me explain. Christopher Upshaw, 25, and his 22-year-old buddy, Javarres Williams, along with 20-year-old Jermichael Nicholson were allegedly committing a burglary at 4529 Hancock Road on an overcast Chattanooga morning when they were interrupted by a few of my co-workers. It’s believed that the home in question was also allegedly being used in the trafficking of drugs and money by competitors, hence Chris, Javarres and Jermichael’s interest. But all this alleging tends to bore me so I stick to what gets my attention first: The survival of a cop doing his job in spite of the criticism that is usually going to be forthcoming as a result; despite the idea that a Reasonable Civilization shouldn’t consider doing something so obnoxious. I’m rehashing old news because just this last week, a similar scenario took place yet again in our fair city. On April 12, someone pointed a pistol at a cop, got shot for their trouble, and the cop didn’t get shot himself in the process. Now, I’m normally much more sensitive to the public relations aspect of this career as anyone who knows me will tell you, but I have to make a confession about my job that may not necessarily be politically correct here: Despite years of being taught to the contrary by television, movies,

I wrote this week’s column to salute the survival of these officers and to point out to the public that what’s not important is how “harmless” a little gambling is. and the Revs. Al Sharpton and Jesse Jackson, cops are most definitely not “supposed to be” shot. Like being spat upon, it is not a part of their jobs and they in fact hate it when it happens. So when they are shot, it makes me terribly unhappy. But when they’re not? “Boom.” It’s like a celebration. Make sense? Officer Phillip Moser was doing his job: Responding to report of a burglary by a concerned neighbor. Bad guy emerges from the house, points a gun at the nice officer, and he walks away with a survivable wound from a .45 Hydrashock round. Moser walks away with some ringing-ass ears (let me tell you) and a shitload of anxiety over the

armchair quarterbacks of the world because he did what he was trained to do. On a cool Thursday night in April, the same scenario occurred at 1618 Gunbarrel Road at a medical office, of all places. A man trying not to get caught by police for something stupid elected to do so by foolishly brandishing a firearm at a cop. Lo and behold, we have another case of a flesh wound and some ringing-ass ears (that generally accompanies a shitload of self-doubt, don’t forget)—and Officer John Patterson walks away to fight crime another day. I wrote this week’s column to salute the survival of these officers and to point out to the public that what’s not important is how “harmless” a little gambling is. If it were “safe,” the gamblers wouldn’t have been robbed on Rossville Boulevard in the past and they wouldn’t be carrying guns to play cards with tens of thousands of dollars. Do you think detractors will even make that connection? Same as the drug house getting burglarized, criminal activity merits police inspection and the rest is dictated by how the offenders deal with the police doing so. You see, it’s not the cops’ fault those men got shot; it’s theirs. They pointed a gun and set the tone. Somehow, that fact seems to get lost—every time. Despite being so simplistically correct (they point guns, cops shoot), the officer has to go home knowing that being “right” has nothing to do with being a white cop shooting a black 22-year-old. (Yes, I just wrote that.) Or that even with both the cop and suspect being white in the latter shooting, the cop has to wonder what’s going to come of shooting at a gambling opera-

Two cops have walked away from these incidents at least physically unhurt, and that’s significant because as April 2, 2011, taught us so harshly, we know that doesn’t always happen ... that really is all that matters. tion with lawyers and doctors present. These are “money people” whose lawyers can make mincemeat of the truth … and here come the judgments. It’s too much to think about and just another aspect of this job that can’t be won, so let’s keep it simple. Two cops have walked away from these incidents at least physically unhurt, and that’s significant because as April 2, 2011, taught us so harshly, we know that doesn’t always happen. After all the armchair quarterbacking, self-doubt, and eventual exoneration, that really is all that matters. Hang in there, guys. Thank God you’re still in the fight.

Alex Teach is a full-time police officer of nearly 20 years experience. The opinions expressed are his own. Follow him on Facebook at facebook. com/alex.teach. • APRIL 19-25, 2012 • The Pulse • 5

The Art of Business


Tattoo Artisans of the 21st Century

By Kinsey Elliott • Photos by Josh Lang patten parkway is home to a variety of businesses that provide the opportunity to get a new “do,” grab a beer, or get a new tattoo—the latter of which can be achieved by entering the maroon-darkened door of Triple 7 Studio into a clean and comfortable low-light setting, complete with found objects including skeletons, longhorns, and well-placed local artwork.

6 • The Pulse • APRIL 19-25, 2012 •

“We don’t cater to your average client, and you’re going to come across all kinds of people,” said Hollywood, Triple 7’s studio manager. She said that the studio’s clients represent more than just the rock ‘n’ roll generation, and noted how tattoo parlors have evolved into more of a studio rather than a biker hangout. Anyone from a 60-year-old getting their first tattoo to blue-collar types and students make up their customer base. Owner and artist Brent Humphreys shared a driving philosophy for what they do: “I feel like tattooing provoked a Renaissance,” he said. And while this concept is foreign to the average reader, he said it makes sense in the context of the 1500s. Humphreys said that a renaissance is brought upon by a swell of interest that provokes a movement toward something. “In the 19th century, to be called an artist you had to get

Triple 7 is a studio driven by artists devoted to mastering the art of the tattoo. an apprenticeship and work your ass off,” said Humphreys. Somewhere in the 20th century, he said art became splattering paint onto a canvas. Though some of these practices have undoubtedly carried into the 21st century, Humphreys made the distinction between widespread art and the art of tattooing. “Tattooing is put in the hands of the artisan,” he said, “and while there are several well-known artists out there, the idea of an artisan is much different than an artist of the 20th century.” Humphreys explained that artisans have devoted themselves to a skill and have mastered it. “Tattooing has forced artisans to be disciplined and technical practitioners,” he said. The dynamic at Triple 7 echoes this idea and is driven by artists that have the talent and strength about them to create great work.

Humphreys supports other local artists and recently got a tattoo of Mother Teresa by Eric Newby, artist and owner of Ink Expressions. “I went to him because of his talent, but what I got was an education and the discipline of art,” he said. He suggested that the same kind of devotion to this discipline of excellence is what will define tattoo artists in the future. Triple 7 is a place for art in all facets, focusing on artisan work while also featuring local art on the studio walls. It sets itself apart from other studios with a unique commitment to customer service. Humphreys explained that the artisans at his studio are commissioned artists, collaborating with the client on specific ideas to generate a final product that the client will appreciate today, tomorrow, and five years from now. To achieve this feat, Triple 7 artists conduct consultations with clients prior to their appointment. So whether in-studio or over a beer at the Pint’s countertop, consultations help to better evolve this lifetime investment. “Tattooing has given an appreciation for art back to the middle class,” said Humphreys. He includes himself in this grouping, suggesting that respect and understanding for art does not have to come from an exhibit or gallery. “Tattoos are extremely personal, and as an artist there is a tremendous amount of respect for the skin.” With that in mind, Triple 7 understands the value of your investment, and as true artisans they work with you with a degree of customer service found no where else in town. Triple 7 Studio Tattoo & Art Gallery 29 Patten Pkwy. (423) 702-5401

Walk of Life

Rockin’ Into the Night Bobby Edwards drives tour buses for rock royalty, logging 26 years, 280 bands, and 3.4 million miles on the road.

“Like any teenager, I was in awe of rock stars,” Edwards says, “so I was very excited about seeing 38 Special and getting the chance to meet them.” It would not be his last encounter with the “Wild-Eyed Southern Boys.” For almost a decade now, Edwards, a 1981 graduate of Hixson High School, has been the group’s tour bus driver, delivering the band— still “Rocking into the Night” after almost 40 years together—to clubs, fairgrounds and arenas across North America. “I’ve told that story to Donnie. Of course, he doesn’t remember me from then, but he still gets a laugh out of it,” Edwards says during a brief break during a Chattanooga stop-over from the band’s current tour. “Who would have thought a 17-year-old kid who first met a band in his hometown would be driving their tour bus 30 years later.” Edwards has been 38 Special’s tour bus driver for eight years, but he’s also driven buses for Bobby Edwards relaxes against the 38 Special tour bus during a almost every chart-toprare break from the road in Chattanooga. Photo • Bill Ramsey ping music act in a driving career that spans 26 years and almost 4 million miles. Indeed, Edwards’ driving caBy Bill Ramsey reer-span rivals—sometimes exceeds—the longevity of the bands he has driven. more than 30 years ago, bobby edwards was For Edwards, it’s more lifestyle than working at Memorial Auditorium in Chattanooga business. He is on the road most of the year, crisscrossing the country in one of unloading gear for touring bands visiting town. One several custom tour buses, an exhausting of those bands, Southern rock titans 38 Special—a but satisfying job he says, that has given particular favorite of Edwards’, who is also a musihim front-row access to some of music bigcian—came to perform at the peak of their fame. gest stars. With a sterling reputation (not He was a big fan of the band and remembers his one accident), a massive mile count and »P8 first encounter with lead singer Donnie Van Zant. • APRIL 19-25, 2012 • The Pulse • 7

an easy-going personality, it’s no wonder the soft-spoken Edwards is an in-demand—and perhaps the most trusted—tour bus driver in the country. And while he’s one of the many unsung heroes behind the scenes of the music-touring industry, Edwards is also an invaluable asset and even “family” to such bands as 38 Special, who count on his endurance and skills to deliver them safely—and on time—to venues all over the country. Edwards’ journey behind the wheel of touring music caravans began in the mid 1980s. The son of a musical family, he moved to Nashville after graduating from UTC in 1986 to chase his own dream of a music career. Solid and talented as a bass player, Edwards’ professionalism and reliability (a factor not unnoticed in a world of egos and debauchery) set him apart. Because of his background as a stage hand, he also had enormous respect for the crews who did the heavy lifting. So when the gigs dried up, Edwards was immediately drawn to the less glamorous but better-paying world of tour-bus-driving. “When I started, there were only half a dozen or so companies with these kind of custom tour buses,” Edwards recalls. “It was a very small pool and you earned a reputation quickly.” Edwards, a gearhead and custom car fan, took the road and driving like a fish to water and hasn’t turned back. While he doesn’t regret giving up his own music dreams, he still plays and will occasionally sit-in with the bands he drives. “They know I’m a musician, and that makes our relationship much more personal,”

Edwards’ driving careerspan rivals— sometimes exceeds—the longevity of the bands he has driven.

he says. “I love the travel and the people I get to meet,” Edwards says during a brief stop to visit his parents in Red Bank, where I speak to him aboard the 38 Special tour bus parked in the lot of small church whose empty lot easily accommodates the massive bus and trailer he drives. “There’s a freedom to it that’s unrivaled.” On this long road, Edwards has shuttled a “Who’s Who” of rock royalty, country superstars, at least one jazz legend and more bands than he can remember. At his home on the outskirts of Nashville, the walls of his office are filled with gold and platinum albums from the stars he has served. In the bus on this day are a few he has borrowed from his parents’ home—Alan Jackson’s smash 1991 album “Don’t Rock the Jukebox” among them—but his clients go well beyond the country genre and include Bruce Springsteen, the Rolling Stones, Stevie Ray Vaughn and revered jazz icon Miles Davis. There have also been touring Broadway shows, as well as gigs with NASCAR teams and the occasional run shuttling soldiers from base to base. And of course there are stories. Many, many stories. In the intimate confines of a bus, Edwards is privy to the most intimate moments of the stars he transports. His observations and encounters are sometimes amusing, sometimes hilarious, often mundane, but a few remain standout favorites. “I was awestruck in the beginning, but as you get used to being around these people, you begin to recognize they are human,” Edwards says.

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He [Stevie Ray Vaughn] put his arm around me once when we were walking back from an AA meeting,” Edwards recalls. “And he said, ‘I’m glad you know me now.’ I said, ‘Why?” He said, ‘You wouldn’t have liked me very much when I had an 8-ball in my pocket. I wasn’t a very nice person.’” Driving skills, endurance and longevity are valued in Edwards’ profession, but perhaps just as valued is the ability to not speak out of school. Edwards does not, but he has plenty of tales he’s ready and willing to share. One favorite involves notoriously gruff bandleader and jazz legend Miles Davis, who Edwards drove on tour just before his death in 1991. Davis, quite explicitly and not without reason, had a low opinion of white people. He had been subject to such brutal racism for so long, Edwards says, that he quite frankly despised 99.5 percent of the white population. “There were times when he would blow his nose on the first row,” Edwards recalls. Ever the Southern gentleman— and knowing his place—Edwards completed his assigned role as Davis’ driver with the utmost respect. Davis rarely spoke to the hired help, but apparently took a liking to his young, competent driver. “We had arrived at our hotel and his tour manager showed me the manifest,” Edwards explains. “Below Miles’ name was

mine. After my name, it read: Bus Driver Deluxe. Everyone else, including the musicians, was below me. ‘That means he likes you,’ the manager said.” Another poignant tale centers around the late Texas blues guitarist Stevie Ray Vaughn, who Edwards knew at the peak of his fame and new sobriety. “He put his arm around me once when we were walking back from an AA meeting,” Edwards recalls. “And he said, ‘I’m glad you know me now.’ I said, ‘Why?” He said, ‘You wouldn’t have liked me very much when I had an 8-ball in my pocket. I wasn’t a very nice person.’” Edwards is fond of his moments with these greats and treasures the experiences, but he recognizes that like the careers of the classic rock stars he often drives, it’s a road that will eventually end. But he doesn’t see the horizon any time soon. “As long as it stays fun, I’ll keep driving,” Edwards says. And with that—the bus never stops running; it’s cheaper that way—he climbs into his “executive office” and prepares for the long road ahead.





“first thing’s first,” says joe ledbetter, a gleam in his eye and a devilish grin on his face as he uncorks a fresh bottle of whiskey. He pours two fingers of the brown liquor into a sparkling high-ball tumbler emblazoned with the logo of the Chattanooga Whiskey Company above the slogan “The First Taste.” He studies the nectar for a moment, sips, and smiles again. “Now, where were we?” he says with a mischievious laugh. It will be the first of many “first tastes” for Ledbetter and his partner, Tim Piersant, during the launch party last Friday at Lindsay Street Hall for the new whiskey the young entrepreneurs founded just six months ago and based largely on a Facebook post that asked, “Would you drink Chattanooga whiskey?” A flood of responses in the affirmative confirmed Ledbetter’s assumption and the fuse was lit. On Friday evening, hundreds of bottles of bourbon bearing the Chattanooga Whiskey Company brand fill tables inside the ornate hall as a small army of servers prepared to man their stations for the evening event. “I just hope it doesn’t suck,” Ledbetter says, half serious, half joking, referring to both the event and the

Tim Piersant, left, and Joe Ledbetter toast the arrival of their new whiskey, 1816 Reserve, during Chattanooga Whiskey Company’s launch party at Lindsay Street Hall on Friday, April 13. Photos • Josh Lang

reaction to the fruit of his labor and passion. His whiskey—smooth and warm, with just a brief, sharp spike the liquor is known for—does not suck. Nor does the event. Hundreds are invited and hundreds turn out to sample the new whiskey, which Ledbetter proudly proclaims will both return and revive Chattanooga’s storied distilling history, an industry that has been dormant since preProhibition days. Ledbetter has reason to be excited. Thirty years ago, he might have been laughed out of town, such was the state of downtown Chattanooga (and, for that, matter the bourbon whiskey market). But these days, the Chattanooga “brand” reeks of a renewed spirit of revival, spirit and renaissance, and Ledbetter and Piersant are banking on that special brand of local pride and Tennessee’s history of fine whiskey propelling them to fame and fortune. The only problem? The Chattanooga Whiskey Company’s 1816 Reserve is not made in Chattanooga—not even in nearby counties, where state law allows distill»P10 • APRIL 19-25, 2012 • The Pulse • 9

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ing and bottling of liquor. No, Chattanooga Whiskey is distilled in Indiana— Lawrenceburg, Ind., to be exact, home of Lawrenceburg Distillerers Indiana, which concocts such brands as Templeton Rye. At Lawrenceburg, Ledbetter says he found the right distillers offering the right mix (74 percent corn, 21 percent rye, 4 percent barley) at 90 proof (45 percent alcohol). “I’m the type of person who wants to know all there is about a subject when I become passionate about it,” he says. “I knew a lot about whiskey before, but I’ve learned a lot more. We had a very clear idea about the kind of whiskey we wanted to make—a pre-Prohibition mash build, something you’d find a 100 years ago— and then we found the right distiller.” Jack Daniels might roll over in his grave, but Ledbetter’s “recipe” has less to do with the iron-free cave spring water and sugar maple charcoal Daniels favored and perfected on his Lynchburg property than reaquainting a city with it whiskey heritage. When distilling laws change in Hamilton County—something Ledbetter says he is campaigning for—he will be quick to reunite the whiskey with its city. “We really want to make it here,” Ledbetter says. “It’s not about a person [like Jack Daniels] or even a fictional character [like Capt. Morgan]. It’s about a city with a rich history and heritage. Right now, it’s all about getting the word out and support.” In other words, it’s a message in a bottle. Laws may change, but until they do, it makes no real difference to Ledbetter if his Chattanooga Whiskey is made in Chattanooga or Lawrenceburg. Mystique, after all, is rarely grounded in reality. And nothing sells, or indeed enhances, illusion better than liquor. This week, Chattanooga Whiskey 1816 Reserve and its pricier companion, Cask, will get it’s first test as it goes on sale in liquor stores around the city. At $27 a bottle for Reserve and $40 for the premium Cask, it’s not cheap. But cheap bourbon is neither the goal nor the target market. Ledbetter and Piersant consider themselves connossiuers with a passion for fine whiskey and Chattanooga, and they’re banking on Chattanoogans returning the love. So far, that’s happened—at least in enthusiasm for the product online, where Chattanooga Whiskey’s Facebook page boasts almost 5,000 fans seemingly foaming at the mouth awaiting the new brand’s availability in the city. After it’s debut this week in Chattanooga, the whiskey goes on sale around the state and Ledbetter has ambitious plans, fueled by a new Kickstarter campaign, to take the product nationwide over the next few months. Ledbetter and Piersant have invested

their own money and borrowed to fund their new company, guided by an intimate group of enthusiastic mentors and financial experts who believe in the idea. They’ve created a sleek website, hired local designer Steve Hamaker to create the company’s turn-of-the-20th century logo and both are investing increasingly more time to the new venture. Ledbetter is an insurance broker recently living in Washington, D.C., and now returning to live in his hometown full-time; Piersant works for his family’s business in Dalton, Ga. Both say they are “all in” as the company grows. just out of the barrel and onto the shelves of local liquor stores, it will take time to determine the success of Chattanooga Whiskey’s venture, but the company has at least two crucial elements in its favor: a nostalgia for Chattanooga’s rich history amid its blossoming renaissance as a center for culture, the arts and technology, as well as its increasing attraction as a business center located in a beautiful, hospitable mid-size Southern city; and the return of American bourbon whiskey as a popular, premium liquor and cocktail ingredient, fueled by the growth of smallbatch bourbons that have attracted a cult following in bars from coast to coast. First, some nostalgia. As Ledbetter is quick to point out, Chattanooga was once a liquor-distilling mecca. From the late 19th century until the early 20th century, the city was home to dozens of distillers before Prohibition became the law of the land. Businesses such as the Chattanooga Distillery, E.R. Betterton and the Lookout Distilling Co., among many others, were distilling, bottling and selling liquor in Chattanooga and the Tennessee Valley. Many of these brands, such as Betterton’s White Oak Whiskey feature labels, packaging and bottling similar to the famed

It’s not about a person [like Jack Daniels] or even a fictional character [like Capt. Morgan]. It’s about a city with a rich history and heritage. Right now, it’s all about getting the word out and support. Joe Ledbetter Jack Daniels Distillery in Lynchburg. It is just that look—the old-style, ornate lettering, the etched engravings of the distilleries and the era-appropriate slogans (Chattanooga Whiskey uses “The Dynamo of Dixie”)—that attracted Ledbetter to research the history of American whiskey in general and Chattanooga in particular. “We want to bring back that spirit,” he says. Of course, Prohibition sealed the fate of all of these companies, but even after its repeal in 1933, Tennessee made it difficult for whiskey-makers to distill their product in the state. Until a few years ago, only Jack Daniels and George Dickel were the only distilleries in Tennessee. That changed in 2009 with a new law that opened up the state to distillers in any county where both retail package sales of liquor and liquor-by-the-drink sales have been locally approved. Some counties opted out, including Hamilton County, but county commissions in those counties also have a right to opt in by vote of the county commission. Ledbetter says he is gathering support to help make that happen. “It takes time, people, support—and pressure,” he says. The other element in Chattanooga Whiskey’s favor is the rise in popularity of bourbon whiskey as a premium liquor in the United States. The center of the so-called Bourbon Boom is, of course, the South, ancestral home to Kentucky bourbon and Tennessee whiskey. As Robert Moss writes in the companion feature in this issue, not surprisingly titled “Bourbon Boom,” this was not always the case. “America’s Native Spirit,” as bourbon whiskey was christened by Congress in 1964, fell on hard times through the 1970s and ’80s, suffering an identity and ownership crisis while single-malt scotch became the coveted drink of high-brow, hip tastemakers. The younger crowd widened the divide, opting for white or clear

liquor such as rum and vodka. That trend continues, especially in the vodka market, where high-end offerings are flavored with everything from chocolate to bacon and butterscotch. Fine bourbon whiskey, of course, needs no added flavoring (and would be something akin to sacrilege amongst aficionados), although its bite—which caused many to make what is known in the industry as “the face,” a scrunching facial expression—spurred the large distilleries to trend toward blended whiskies. By the late 1980s, small-batch and special “reserve” brands came on the market, smoother, super-premium bourbon whiskies that retained the liquor’s character while largely reducing the sting. The technique worked and bourbon whiskey has undergone a two-decade renaissance, replacing single-malts as the connoisseur’s choice, sipped straight or with only a cube of ice or splash of water to cut its sharpness. The high-end whiskey market has exploded and the South is ground zero, with brands such as Pappy Van Winkle occupying the apex in the galaxy small-batch bourbons, selling for as much as $65—a glass. But in the world of liquor, like those of fashion, art, design and architecture, fancy is fickle and fleeting. Today’s hot small-batch bourbon may be tomorrow’s “brown water,” a swill “reserved” for gutter drunks. But it doesn’t hurt that such popular TV shows as “Mad Men” have revived a hip consciousness for an era when bourbon was the successful man’s drink of choice (Don Draper favors dark liquor, and frequently orders an Old Fashioned). It’s worth recalling that such “men’s men” as Frank Sinatra were champions of Jack Daniels, which Ol’ Blue Eyes called the “nectar of the gods” and rarely drank anything else. All that swinging “ring-a-ding-ding” is good for boutique business. Retro-mania has sparked revivals in dozens of highend, up-market business from cigars to motorcycles, guitars and gastronomy. Riding the coattails of a trend is easy, but in the end, however, nothing succeeds without a little savvy marketing and a skill for tapping the vein emerging markets. Ledbetter has those skills in spades. While living in D.C., Ledbetter approached the proprietors of a favorite watering hole with the idea of launching a “whiskey society,” an exclusive club of young, upper-income men and women such as himself with a taste for fine liquor and cigars. He promised the owners he’d bring in 50 people who met those requirements—with the pre-requisite that if he did, he’d drink for free. It worked. Not long afterwards, Ledbetter typed the fateful Facebook post.






Happy Hour Mon-Sat 5-8pm Now serving lunch and dinner combos Pool & Darts

4021 Hixson Pike • 423.825.4811

$6 Pitchers on Sunday • APRIL 19-25, 2012 • The Pulse • 11





food writer warren bobrow has a sure-fire trick for scoring face-time with even the most in-demand personalities at events like the recent Charleston Wine + Food Festival in South Carolina. His introductory email begins: “I’m bringing a couple of bottles of Pappy down with me. Let’s have a drink.” The Pappy in question is Pappy Van Winkle, whose star shines brighter than any other in the constellation of small-batch bourbons. Over the past five years, it has achieved what can only be called a cult following. Pappy fans text and tweet each other in desperate search for a bottle for an upcoming gathering. At liquor stores throughout the South, new shipments sell out the day they hit the shelves. In far-off regions like New York City, some owners don’t even put it on display, keeping it discretely under the counter for special customers. At Charleston’s Husk bar, they serve so much of the stuff that they managed to secure an entire barrel from the Van Winkle family. Sixtyfive bucks will buy you a splendidly smooth 20-year-old Pappy Van Winkle Reserve or, for an extra $20, you can upgrade to the 23-yearold variety. And that’s for a single glass, not a bottle. It’s not just for show. “We actually sell quite a bit of the 23-year-old,” say Dan Latimer, Husk’s general manager. “We definitely made a decision to put bourbon center stage.” The barrel of Pappy Van Winkle at the Husk bar is just one indicator of a rising passion for slow-aged corn whiskey. “It’s definitely made a comeback,” says Tim Willard, another Charleston bartender. He notes that while longtime bourbon drinkers “tend to have the one brand they like and don’t stray too far from it,” bourbon is winning new converts, too, thanks in part to the resurgence of craft cocktails. The Big Business of Bourbon It hasn’t always been this way. The liquor that Congress declared to be “America’s Native Spirit” in 1964 has had a rather rocky go of things over the past century. Bourbon was born in the late 18th century in the hills of Kentucky when Scotch-Irish settlers applied their traditional distilling techniques to corn, the grain they had on hand in their new home. The real boom for “Old Bourbon” whiskey—named for the area around Bourbon County, Ky.—came in the last decades of the 19th century, as thousands of new distilleries were built and new brands were launched, many of which are still popular today. Prohibition put most of the old Kentucky firms out of business forever. In the wake of Repeal, many of the distilleries and brands

12 • The Pulse • APRIL 19-25, 2012 •

Julian P. Van Winkle III is the third generation Van Winkle to produce bourbon whiskey in Kentucky. He and his son, Preston, produce Pappy Van Winkle, the brand atop the Bourbon Boom.

were consolidated into the portfolios of a few large companies like Schenley, National Distillers and Seagrams. At the same time, imported Scotch, gin, and Canadian whiskey poured into the American market and left bourbon makers—whose products had to age for years in barrels before coming to market—struggling to catch up. The post-War era of cocktail parties and threemartini lunches only cemented America’s preference for clear, dry liquors like gin and the newly introduced vodka. By the 1980s, things looked pretty grim. International conglomerates were buying and selling bourbon brands like so many baseball cards, shuffling them from one balance sheet to another and squeezing out the few remaining family-run distilleries. For wealthy consumers, a singlemalt Scotch had become the hip way to prove connoisseurship, while out in the bars the younger crowd was ordering ever more vodka and rum. But the bourbon makers weren’t quite ready to quit. They

went after the Scotch-sippers first, introducing small batch and “special reserve” lines—what’s known in the trade as the highend and super-premium categories. It worked. By the late 1990s, affluent drinkers were passing up the Macallan and the Laguvulin in favor of a few fingers of Blanton’s or Baker’s over a single cube of ice. Today, you can walk into your neighborhood liquor store and see row after row of bourbon bottles from dozens of different brands, some with the kinds of prices once commanded by only the rarest of single malts. If you look closely at the labels, you might notice that this flourishing of brands comes primarily from just a few large companies. Knob Creek, Basil Hayden’s, Booker’s, Baker’s and Maker’s Mark are all from Beam, Inc., while Heaven Hill produces Elijah Craig and Evan Williams, and Brown-Forman owns Jack Daniel’s, Early Times, and Woodford Reserve. The old mid-market brands have launched a whole series of premium “line extensions,” too, like the six varieties of

I don’t see it fading any time soon. With the artistry that goes into bourbon, the history, the fact that the general public is getting more educated about it ... it’s here to stay. Dan Latimer Jim Beam, which range from the original four-year-old white label bourbon to the eight-year-old double-aged black label. The growth in the high-end market, though, has made room for some new players, and a series of smaller, more artisanal distillers have started making their way into the market, like Angel’s Envy from the Louisville Distill-

ing Company and the Garrison Brothers from all the way down in the Texas Hill Country. Nowhere is bourbon’s resurgence stronger than in the South, where whiskey sipping has been elevated to a high-art and America’s native spirit finds itself not only in upscale bars but even on the menus at the toniest fine-dining restaurants. Old Rip Van Winkle Wakes Up Bourbon sales have continued to grow over the past decade, driven primarily by the high-end and super-premium brands. And the most premium of those superpremiums is Pappy Van Winkle. It’s the product of the Old Rip Van Winkle Distillery, a two-person firm comprised of President Julian Van Winkle III and his son, Preston, who serves as marketing manager. The Van Winkle family has a long history in the bourbon trade. Julian P. “Pappy” Van Winkle got his start in the business in 1893 as a 19-year-old traveling salesman for the Weller & Sons

wholesale house in Louisville. After 15 years, he pooled his funds with his friend Alex Farnsley and bought the wholesale house. After riding out Prohibition, they bought the A. Ph. Stitzel Distillery, creating the Stitzel-Weller company, whose brands included W. L. Weller, Old Fitzgerald, and Rebel Yell. At its peak during the 1950s and 1960s, Stitzel-Weller was producing 800,000 cases of bourbon a year, and Pappy himself remained closely involved in its operations until his death in 1965 at the age of 91. Pappy’s son, Julian Jr., ran the company until 1971, when he was forced by stockholders to sell to the Norton Simon conglomerate, and the rights to their old brands eventually ended up in the hands of various other companies. “The bourbon business was not very good in the early ’70s,” recalls Julian Van Winkle III. “It was fighting white whiskey, it was fighting vodkas.” His father, Julian Jr., awakened »P14

Reimagined and directed by Scott Dunlap

7 p.m. Thursday • 8 p.m. Friday & Saturday • 2:30 p.m. Sunday Tickets: 423.267.8534 or

April 20 & 21

Reading of Mr. Mundoo by T.J. Carson Winner of Best Play by a Young Artist

April 18-19, 25 & 26

The Leopold Project Workshop by Jim Pfitzer April 27 & 28 Following Orion by Dakota Brown • APRIL 19-25, 2012 • The Pulse • 13

“Whoever you are, wherever you are on life’s journey... You’re welcome here.”

Pilgrim Congregational Church United Church of Christ Sunday • Worship 11am 400 Glenwood Drive at 3rd Street •

Liberal • Progressive • Inclusive • Protestant Church


a z a l p R E • L IL M 2 1 1 S Y A ID R F N O H S E R F •

WAREHOUSE ROW • 1110 market st • mon-sat • 11-6 14 • The Pulse • APRIL 19-25, 2012 •

“Old Rip Van Winkle”—a pre-Prohibition brand whose rights the family still owned—from its decades-long slumber and packaged it in specialized decanters adorned with wildlife images of university logos. Julian III took the reins when his father passed away in 1981. At that time, almost no one was selling long-aged bourbon, and Van Winkle started buying up old inventory from struggling distilleries, particularly those selling his family’s old brands, which had been sitting in barrels for years. In the mid-1990s, the company launched its Pappy Van Winkle line of aged bourbons. Named after the family patriarch, they’re different from ordinary bourbons for two reasons: their formula and their age. Most bourbons are made with at least 51 percent corn and then rye and barley. The Van Winkle whiskeys are “wheated,” meaning they’re made with wheat instead of rye as the secondary grain. “Pappy only sold the wheated bourbon whiskey and that was his favorite,” Julian III says. It makes for a smoother, more mellow bourbon. “It ages more gracefully than a rye bourbon and picks up less of the wood and charcoal flavor from the barrels.” Graceful aging is the second key. To be called a bourbon, corn whiskey has to age in new charred-oak barrels for at least four years. Most of the ultra-premium bourbons produced by the major distilleries are six to eight years old. The youngest sold by Van Winkle is the 10-year-old Old Rip Van Winkle, while the Pappy Van Winkle Special Reserve line has 15-, 20-, and 23-year-old versions. Does it really make that much of a difference? Enough to invest months of time cultivating a relationship with your local liquor store owner or plunking down a cool $85 for a single slug at the bar? The popularity of the brand provides the answer. Sometimes it seems about the only way to get your hands on some Pappy Van Winkle is at large food and wine events where premium liquors also take center state. The Rip Van Winkle Distillery makes only 7,000 cases of bourbon annually, while the demand seems to be growing every year. “We apologize for the scarcity,” Julian Van Winkle III tells fans of his family’s bourbon. “Most of the liquor stores are mad at us, and the consumers are mad at us, too.” But their hands are tied. They have upped the amount of bourbon they put away each year, but it takes at least a decade in the barrel to be ready for market. “We’re just stuck with what we have.” Here’s an insider tip on scoring a bottle of Pappy Van Winkle at your local liquor store: The company releases its bourbon

twice a year, once in the fall and once in the spring. First, they sample bourbons from various barrels to determine which ones are ready for market, then they bottle it and finally release an allocation to the distributors for each state. It’s up to the distributors to schedule their pick-up times and get it back to the stores in their respective states. Watch the company’s Facebook site. They’ll announce when each state’s allocation ships, and you can start staking out your local liquor store and hounding the owner for your bottle. As of press time, the spring allocations had just been released to distributors and pickups were being scheduled. Bourbon’s Next Shot Is bourbon’s recent revival just a fad, or can the old-time liquor of the South keep this two-decade run going? Julian Van Winkle III is optimistic. “It just seems to be getting more popular all the time,” he says. “We’re seeing no slow down in demand at all.” More people in their 20s and 30s are ordering bourbon these days, some taking it on the rocks or with just a splash of water and others mixing it in an ever-expanding array of inventive cocktails. Indeed, there’s a subtlety and authenticity to a liquor that gets its flavoring from years spent in charred oak rather than blasts of sugary goo. In many ways bourbon seems like the ideal spirit for our times. Brooks Reitz, a native Kentuckian and bar manager, sees bourbon as perfectly in line with his restaurant’s ingredients-centric philosophy. “These days, it’s all about the heritage breeds of pork, the small batches, and artisanal products ... it’s all led back naturally to good, small-batch bourbon.” That aesthetic is finding an appeal outside the South, too. Just as they are embracing stone-ground grits and pimento cheese, consumers are discovering the delights of bourbon. Exports have boomed over the past decade, with a 17 percent rise in 2011 alone. Distillers are banking on big growth in China and India, and they’ve been investing heavily in increasing production capacity, like the $50 million expansion that doubled the output of the Wild Turkey distillery in Lawrenceburg, Ky. It seems that some exciting years lie ahead for America’s native spirit. “I don’t see it fading any time soon,” Dan Latimer of Charleston’s Husk says. “With the artistry that goes into bourbon, the history, the fact that the general public is getting more educated about it ... it’s here to stay.” A version of this article originally appeared in the Charleston City Paper.


2012 Awards Luncheon Friday, April 27, 2012

Chattanooga Convention Center Ballroom The American Lung Association is proud to honor the

2012 Tennessee Woman of Distinction

Patsy Hazlewood

Chattanooga Women of Distinction

Vernia Baxter • Sandra Brewer • Missy Johnson Elliott • Kathie Scovee Fulgham Katherine S. Lindgren • Elizabeth (Betsy) McCright • Dr. Makta Panda Pam Schulman • Linda C. Thompson • Karen Walsh Young Women of Distinction Edith Logan Davis • Ja’Keena Dillard • Sarah Shaw Guest Speaker: Cathy Barker, Lung Cancer Survivor Registration: 11:45am • Lunch & Program: 11:45am-1:30pm • 423.629.1098 • APRIL 19-25, 2012 • The Pulse • 15

Sushi & Biscuits


Sushi Virgin? Read This chattanooga is facing a crisis of epic proportions. our city is being overrun with an enemy so insidious, so deceptive, that it has infiltrated our shops, our lunchrooms—even our own homes! We have an enemy within that must be driven from our city at the tip of a Shun blade. That enemy is pseushi.


423.667.2662 REDEFININGLANDSCAPES.COM defines pseushi as, “sushi that is sold in grocery stores, gas stations, and Chinese buffets. It resembles sushi, kinda tastes like sushi ... but it needs some help.” Sadly, pseushi cannot be helped, reasoned with or politely asked to leave. Like a zombie horde lurching its way through town, pseushi will slowly infect and assimilate the population until there is nothing left but a small enclave of true believers, politely refusing the cries of “Try the California roll” from those who have previously fallen prey to this blight. The horror. The first victim of pseushi is the doe-eyed sushi virgin. Hesitant to commit to a potentially expensive meal, they unwittingly wander into the belly of the beast—the “sushi bar” at the Chinese buffet. That’s like going to a Chinese buffet to try biscuits and gravy for the first time. I can hear the cries of those proclaiming their love for the sushi at Chef Lin or New China, but I stand firm against pseushi. Plenty of people think the McRib tastes good too, but that doesn’t make it a good pork sandwich. As a general rule of thumb, if it’s pre-made it’s pseushi. I don’t care if you are standing in FreshWholeLifeGreenFoods, if what you’re holding comes in a plastic container you’re about to jump into pseushi’s unmarked van and taken for a ride. There’s no tasty treat, only confusion and a really bad taste in your mouth later. Pseushi feeds on a lack of knowledge, so the first tip for

16 • The Pulse • APRIL 19-25, 2012 •

survival is arming ourselves with solid information. Sushi is a Japanese dish. Just because someone is Asian doesn’t mean they know how to make good sushi any more than someone who is white saying they know how to make good tuna salad. The word “sushi” means “with rice” and technically refers only to the sweet, lightly vinegared rice itself. “Sashimi” is raw fish or other seafood without the rice. Those little bricks of rice elegantly draped with a slice of fish or other topping is “nigiri sushi.” Sushi rolls are called “maki sushi.” “Uramaki” rolls have the rice on the outside. There are dozens more variations on these types, but we’ll save those for our post sushi-apocalypse party. For now let’s stick with basic survival. When eating at a decent sushi restaurant, such as Sushi Nabe or Sekisui, the order you eat your dishes can make a huge difference in your experience. Order sashimi first. The delicate flavors of these thinly sliced pieces of fish

should be eaten before other strong flavors affect your palate. Order nigiri next, starting with milder flavors and building to stronger ones. If you must dip, dip pieces of nigiri lightly into soy sauce (shoyu), topping side first. Turn nigiri pieces upside down so that the sauce touches the topping instead of the rice—and never dip the rice in shoyu. Eating nigiri upside down also ensures the fish hits your taste buds first instead of the rice. Save anything spicy or cooked, such as unagi (eel) or tempura, for the end of the meal because tasting subtleties after a spicy tuna roll is like listening to NPR on the way home from a Motorhead show. Never mix wasabi into your soy sauce to make that unholy wasabi soup concoction. This is like putting ketchup on a steak. But if you are eating pseushi I recommend piling on whatever condiment helps you choke that mess down. The pickled ginger (gari) is meant to be eaten between dishes of sushi as a palate

cleanser. It’s not a condiment and is not meant to be eaten in any type of sushi or hand roll. There are plenty of restaurants in Chattanooga that will gladly roll up cat-food quality tuna with some cream cheese and overcooked rice into a cold, doughy, fishy tube of sadness and pretend it’s sushi. If you’re trying to break the pseushi habit I recommend dining omakase style at a sushi restaurant such as Sushi Nabe or Sekisui. Omakase style leaves the selection of dishes up to the Itamae (chef), similar to ordering a tasting menu. Places such as NA Go YA, Mikado, Rain, and Kumo come dangerously close to pseushi at times and large chain restaurants like Shogun, Ichiban and Fuji barely mask their embrace of pseushi flavors and combinations. Two new sushi restaurants, Totto on Frazier Avenue and Esushi on Market Street, are slated to open in the next couple of weeks and we can only hope they will be warriors in the battle against pseushi and not double agents supporting the rise of this blight. Chattanooga may or may not have enough serious sushi enthusiasts to support a truly top-notch sushi bar, but as customers we can continue to fight against the evils of the California Roll and live to tell the grandkids how we survived the Great Pseushi Crisis of 2012. Mike McJunkin cooks better than you and eats quite a bit of once forbidden food. Read his frequent food rants in The Pulse, and check his Facebook page (Sushi and Biscuits) for updates and recipes. You’ll thank us.

S R E G R U B R E T T E B G N I D L I U B w o r e s u o h e r a w & d a o r e h t n o 1110 market st • mon-sat 11-6 2 • The Pulse • chattanooga chow • SPRING 2012 •


All the restaurants in Chattanooga Chow can be found online at Discover Special Deals Search. Eat. Repeat.

INDEX TO ADVERTISERS Publisher Zachary Cooper Creative Director Bill Ramsey Contributors Kinsey Elliott Josh Lang Rachel Saunders

ADVERTISING Sales Director Lysa Greer Account Executives David Barry • Rick Leavell John Hammond


Southern Burger Company....................... 2/4 Terminal Brewhouse................. 5/Back Cover Hair of the Dog........................... 5/Back Cover The Honest Pint......................... 5/Back Cover Sekisui........................................................... 6/7 Porter’s Steakhouse........................................8 Mean Mug..........................................................9 212 Market.......................................................10 Chattanooga Restaurant Listings...............11 Chattanooga Brewing Co............................. 12 Athens Distributing....................................... 12 St. John’s Restaurant....................................13 Toast.................................................................13 Tremont Tavern...............................................14

Formosa............................................................14 Alleia................................................................. 15 Golly Whoppers.............................................. 15 Bald Headed Bistro........................................ 16 Meo Mio’s......................................................... 16 ChatObrasserie............................................... 17 Lenny’s Sub Shop........................................... 17 Acropolis..........................................................18 Blacksmith’s Bistro........................................19 City Cafe......................................................... 20 Mellow Mushroom.......................................... 21 La Alteña...................................................22/23

Phone 423.265.9494 Fax 423.266.2335 Online Email Got a stamp? 1305 Carter St. • Chattanooga, TN 37402

the fine print Chattanooga Chow is published seasonally by The Pulse and Brewer Media. Chattanooga Chow is distributed throughout the city of Chattanooga and surrounding communities. Chattanooga Chow is available free of charge, limited to one copy per reader. No person without written permission from the publishers may take more than one copy per weekly issue. We’re watching. © 2012 Brewer Media BREWER MEDIA GROUP President Jim Brewer II


Since 2003

Search. Eat. Repeat. Chattanooga’s Weekly Alternative • SPRING 2012 • CHATTANOOGA CHOW • The Pulse • 3

Southern Burger Company S

outhern Burger Company began as one of Chattanooga’s first food trucks. Within the past year, SBC has cemented a spot at Warehouse Row, providing a go-to lunch spot for downtown individuals hungry for a bountiful burger. From the beginning, SBC has oriented their goals to inspire a sense of home, infusing value and amazing flavor into meals, cultivating change, and focusing on quality. With a look at Southern Burger’s devoted regulars and great wordof-mouth reputation, it’s easy to assume they keep their word. While their focus is a single favorite meal, the burger, they offer the staple dish in an assortment of preparations. Whether beef, pork, veggie, or however else fits your fancy, you can expect that the Southern Burger Company is making it from fresh fare gathered from local and regional farmers and bakers. Several Chattanooga restaurants belt

The Scoop

Toasted buns, homemade sauces, mobile meals and Mexican Coca-Cola!

Southern Burger Company 1110 Market St., Ste. FC-5 (423) 825-4919 out burgers, but none come close to the perfection produced by Southern Burger Company. One of the many standouts,

4 • The Pulse • chattanooga chow • SPRING 2012 •

the jalapeño burger, exhibits the attention to detail of every ingredient. Crispy, sea-salted fries and onion rings add to

each menu item, and homemade sauces bring the flavor home. In addition to the Mayoli, Southern Burger has many more house-made options for dipping, including Buttermilk Ranch and Bleu CheeseJalapeño, an astoundingly creative blend of tang and heat. If you can’t make it to Warehouse Row, have no fear—Southern Burger Company’s truck is still making the rounds in Hamilton County for lunch and special events (look for them at Chattanooga Market and Nightfall this year). If you see them out and about, be sure to stop by as quick as you can—it’s not a rare occurrence for them to sell out on any given day. If you want to see when they’ll be in your area, you can check their oftupdated Facebook page to get the skinny. You can even book the truck for your special event—it’s hard to imagine a better option for a large get-together or a pool party. Whether you catch their highly modified 20-foot, Fed-Ex look-a-like food truck out about town, or you favor an inhouse visit to their counter-clad location at Warehouse Row, you will be delighted in the difference Southern Burger Company offers to the traditional burger.

The Terminal Brewhouse I

f you are standing at the corner of Market and 14th Streets, an oddly shaped brick edifice will catch your eye. The Terminal Brewhouse uses this historic space to bring their vision of craft beer and crafty food to Chattanooga. Look inside and you will find a roomy period piece that exemplifies the word brewpub. The food is unique, delicious and is priced to keep you coming back for more. The menu is somewhere between gastro pub and comfort food. The Terminal guys

believe that the kitchen is the heart of the brewpub and the food is a representation of the level of dedication they have to culinary expression. Each item is as important as the next, from the house salad filled with local greens to the pepper smashed steak revered for its incredible value. Just as the kitchen is the heart of the brewpub, the brewery itself is the soul of the place. The Terminal offers four craft beers brewed in-house year round,

and two rotating taps. One is a seasonal beer that changes with the weather (or the brewer’s whim) and the other is one of three of their favorite session beers that they alternate to keep the tap fresh. Whether you want a great, easy-to-drink beer like White Shadow Belgian Wit, or prefer a dark treat like the Southsidenstein Stout, you will find a reason to have another pint. Or if you can’t stay, grab a growler and take some home. Stop by for lunch, dinner or check out the Terminal’s late-night happy hour from 10 p.m. to midnight every Sunday through Thursday. You are guaranteed to find some of your friends and neighbors there.

The Scoop

The Terminal has First Firkin Tuesday on the first Tuesday of every month for real ale lovers out there. Terminal Brewhouse 6 E. 14th St. (423) 752-8090

Hair of the Dog

The Honest Pint

our neighborhood pub is where you go to eat, have a pint, and be among friends. Hair of the Dog Pub is Chattanooga’s neighborhood pub. It offers locals and travelers alike a taste of American and English pub fare, combined with the comfortable atmosphere that only a pub can provide. The menu is loaded with unique food to keep you satisfied while you soak in the good times. Hair of the Dog offers classic pub dishes like Fish ‘n’ Chips and Bangers and Mash along with more modern American items, including their award-winning Babe the Bleu Ox burger and the Salmon I Am, a grilled salmon BLT. The full bar is stocked with everything you need, including more than 60 beers, focused on great craft brands and imports. HOTDP features several English beers, and of course specialty draughts. Sundays mean Chattanooga’s most ap-

ounded on the principal of getting what you pay for, The Honest Pint serves up great brew and great fare at a very reasonable price. It is safe to say that you get more than you pay for at this unique spot. Located in a renovated historic building along Patten Parkway, the owners of The Honest Pint have succeeded in combining their love for food, drinks and live music. The place looks like a salon or a pub should with tons of beautiful woodwork and an antique back bar unparalleled around these parts. The Pint is known for their classic Irish pub food with a modern twist. On their menu you will find their very popular “Rube” sandwich, with corned beef and sauerkraut that is made in-house. Another favorite, the “Pint Dip”, is their version of the classic French dip sandwich. Their bar menu is everything you could hope for and more. With an endless list of


The Scoop Hair has $3 well drinks

and $2 house beer every day. Instead of happy hour and special deals they keep it affordable all the time. Hair of the Dog 334 Market St. (423) 265-4615

proachable and laid-back brunch, combined with their user-friendly Bloody Mary Bar and $2 Mimosas. Hair of the Dog has two levels of dining inside and out, including the best deck in town. If you choose to hang out upstairs, a hand-built dumbwaiter will bring up your food and drinks while you throw darts or shoot a game of pool. Bring your friends or be prepared to make some new ones in the Dog’s friendly confines— while you enjoy excellent pub grub and a pint of your choice.


The Scoop

Smoking allowed, with non-smoking dining area. However, it rarely seems smoky in this big open space. The Honest Pint 35 Patten Pkwy. (423) 468-4192

imported and American craft beers and whiskeys, particularly from Ireland, you will find yourself trying things you didn’t know existed. With drink in hand, head to one of the seven pool tables or five dart boards with your friends. On Wednesday and Thursday you can hear some local and regional music. Also, every Sunday night you can listen to some live Irish music during free Irish shows. For a great place to grab a meal and brew or hang-out, step inside The Honest Pint. • SPRING 2012 • CHATTANOOGA CHOW • The Pulse • 5

Sekisui Sushi Bar & Japanese Cuisine C

entrally located in the heart of downtown Chattanooga, Sekisui offers authentic Japanese sushi in addition to a kitchen featuring a Pacific Rim fusion cuisine. With the relaxing ambiance coupled alongside great food and friendly service, you are sure to enjoy your dining experience. With two Japanese chefs on-hand, Sekisui captures true creative fusion in original rolls of sushi and dishes from the kitchen. Keeping with their fresh fish expectations, Sekisui purchases its fish from overseas twice every week. Sekisui’s new location on Houston St. brings more than a comfortable setting and ample parking. The proximity to Warehouse Row, the Chattanooga Choo Choo, the convention center, UTC and City Hall offer a livelihood that is echoed in the atmosphere itself. This high-class dining atmosphere combines a contemporary touch of tables and chairs alongside relaxing couches in the bar area. Elegant sushi dining is now available at a fair cost. Sekisui offers an all-you-caneat sushi Friday lunch from 11:30 a.m. until 2 p.m. Additionally, various kitchen foods are also served with soup and dessert for only $12.95 per person. Early bird specials are available for sushi and kitchen items every day from 5-7 p.m. Draft beer and House Sake specials are also available during that two-hour window.

The Scoop

An outdoor patio offers additional comfort when enjoying your favorite sushi specials.

Sekisui 1120 Houston St. (423) 267-4600

6 • The Pulse • chattanooga chow • SPRING 2012 •


Nestled in the heart of downtown Chattanooga, Sekisui

offers authentic Japanese sushi along with a kitchen featuring a Pacific Rim fusion cuisine. With a relaxing ambiance coupled with great food and friendly service, you are sure to enjoy your dining experience.

Sushi Bar

Importing fresh seafood from Japan, Europe as well

as from all over the United States, our sushi bar features over 20 different kinds of fish and shellfish. We regularly buy fish such as Japanese Red Snapper (madai), fresh sea urchin (uni), fluke (hirame), as well as other seafood that happens to be in season.


Our kitchen menu features a Pacific Rim cuisine which is

predominantly Japanese but is fused with American and East Asian cuisines. These combinations result in entrees like our popular soba dish (sauteed buckwheat noodles with various seafood in a spicy chili broth), our Atlantic salmon breaded in panko with 12 asian spices, and our teriyaki burger!


You’ll enjoy it even more with our special pricing through the week.

Every day we have half-price hot sake and draft beers from 5-7 p.m. Then from 7 to closing on Sundays through Thursday we have special pricing on select cocktails and wines!

Monday-Thursday 11:30 am-2 pm & 5-9:30 pm • Friday 11:30 am-2 pm & 5-10:30 pm • Saturday 5-10:30 pm • Sunday 5-9 pm

1120 Houston Street • 423-267-4600 • • SPRING 2012 • CHATTANOOGA CHOW • The Pulse • 7

Porter’s Steakhouse L

ocated in the historic Sheraton Read House Hotel, Porter’s has made a name for itself through the quality of the dishes offered both day and night. Porter’s has distinct menus for breakfast, lunch, and dinner. Breakfast features both traditional fare and more refined options like Crab Cakes Oscar and the New York steak and eggs, which includes an eight-ounce portion of steak—both breakfasts fit for a king! Comforting lunch options include the Sirloin burger, Catfish Po Boy and our Blackened Beef Tip salad. On the other hand, you could go for something a bit more refined, like the Asiago Shrimp Rigatoni, or maybe one of our signature steaks. You can’t go wrong either way! Dinner amps up the elegance the way any steakhouse should. Delicious salads

The Scoop

Express Lunch guarantees to have you fed and on your way in half an hour! Complimentary Valet Parking.

and various appetizers are offered, but the real star is the impressive selection of

steaks. All are personally carved by Chef John Palacio from only the best USDA Prime cuts, ensuring their tenderness and flavor are of the highest order. Their signature, the Pepperloin, comes in three sizes, each rubbed in garlic, onion-marinated for 72 hours, and rolled in peppercorns before hitting the broiler. Porter’s will leave you more than satisfied.


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

Porter’s Steakhouse has several rooms available to you for private functions for 8 to 20 people. Whatever the occasion, Porter’s Steakhouse is the ideal choice. To book your event, call 423-643-1226. Open for Breakfast, Lunch and Dinner 7 days a week and Valet Parking is free when you dine with us.


8 • The Pulse • chattanooga chow • SPRING 2012 •

Mean Mug Coffee House W

elcome to Mean Mug, a local coffee house on the Southside serving locally roasted Velo coffee. Not only do they pour simple yet sophisticated coffee, they also offer fresh pastries made daily along with a variety of breakfast and lunch options. Like any good coffee shop, Mean Mug offers a variety of traditional options, all enhanced with Velo coffee. Enjoy your French Press or Pour Over coffee with a single origin, or try the custom house blend that captures both the boldness of African beans and the earthy qualities of South American origins. Of course, they also have a full menu of espresso-based drinks. Relax inside the comfortable, manicured atmosphere, or gather with friends on the recently opened outdoor patio. Other beverage options include Hot Chocolate, Hot Tea, and the Chai Latte, and be sure to give the cold brew a try. Open from seven in the morning until five in the afternoon, you can fuel your hunger with everything from house made coffee cake and Biscotti (di Prato) to the Quiche of the Day. If sandwiches are more your style, try the Elvis Fifty Six with peanut butter, banana and honey, or enliven that meal with a thick strip of bacon for an Elvis Seventy Six. The TRAP, with its turkey, red peppers, avocado smash, and Provolone, pairs well with a good salad, notably the Merican or the Hipster.

The Scoop

Ask when the next batch of house made bagels or Nutella muffins will be in the cooler, as they are both a rare bakery treat for this area.

Mean Mug Coffee House 114 W. Main St. (423) 825-4206 • SPRING 2012 • CHATTANOOGA CHOW • The Pulse • 9

212 Market Restaurant


12 Market Restaurant has been serving contemporary American cuisine featuring locally sourced foods in downtown Chattanooga for over 20 years. Seasonal lunch and dinner menus, as well as daily specials, offer options to satisfy everyone in your party, whether they are meat and potato types, vegetarians, gluten free eaters, or picky kids. The restaurant’s talented chefs utilize fresh ingredients from the best regional farms and suppliers whether they are updating familiar dishes like shrimp and grits, fried green tomatoes, and club sandwiches or going fur-

ther afield with dishes like a bison spring roll with housemade kimchi. The inhouse bakery produces all of the restau-

10 • The Pulse • chattanooga chow • SPRING 2012 •

rant’s breads and a selection of at least 10 scrumptious desserts every day. Enjoy a cold beer, cocktail, or wine while dining outside on the deck overlooking the Tennessee Aquarium. 212 Market has won the Wine Spectator Award of Excellence every year since 1999 and has a selection of more than 100 wines, plus specialty cocktails and craft beers. Half-price wines are available every Tuesday night. Need the perfect meal for your special event, either at the restaurant or offsite? 212 Market will work with you to create a custom menu that everyone in your group will love.

The Scoop

Check the website for daily specials.

212 Market Restaurant 212 Market St. (423) 265-1212

Chattanooga Restaurant Listings AMERICAN 212 Market 212 Market St. (423) 265-1212 Aretha Frankensteins 518 Tremont St. (423) 265-7685 Back Inn Café 412 E. 2nd St. (423) 265-5033 Bald Headed Bistro 201 Keith St. (Cleveland) (423) 472-6000 Bart’s Lakeshore Restaurant 5600 Lake Resort Ter. (423) 870-0777 Bea’s Restaurant 4500 Dodds Ave. (423) 867-3618 Beef O’Brady’s 5958 Snow Hill Road (423) 910-0261 Beyond The Garden Gate 5706 Main St. (423) 238-2929 beyondthegardengate Big River Grille & Brewing Works 2020 Hamilton Place Blvd. (423) 553-7723 Blacksmith’s Bistro & Grill 3914 St. Elmo Ave. (423) 702-5461 Blue Plate 191 Chestnut St. (423) 648-6767 Bluegrass Grill 55 E. Main St. (423) 752-4020 bluegrassgrill Boathouse Rotisserie & Raw Bar 1011 Riverside Dr. (423) 622-0122

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, visit Brewhaus 224 Frazier Ave. (423) 531-8490 Broad Street Grill 1201 Broad St. (423) 424-3700 Bud’s Sports Bar 5751 Brainerd Road (423) 499-9878 Buffalo Wild Wings • 120 Market St. (423) 634-0468 • Northgate Mall (423) 877-3338 Cafe Le Mont 801 Dodds Ave. (423) 629-1388 Cafe on the Corner 826 Scenic Hwy. (423) 825-5005 Canyon Grill 28 Scenic Hwy., No. 189 Rising Fawn, Ga. (706) 398-9510 Champy’s Famous Fried Chicken 526 E. MLK Blvd. (423) 752-9198 ChatOBrasserie

200 Manufacturers Road (423) 305-1352 Chattanooga Billiard Club • 725 Cherry St. (423) 267-7740 • 110 Jordan Dr. (423) 499-3883 • 185 Inman St. (Cleveland) Cheeburger Cheeburger 138 Market St. (423) 265-4108 City Cafe Diner 901 Carter St. (423) 634-9191 citycafediner City Cafe Diner 7641 Lee Hwy. (423) 485-8222 Country Diner 321 Browns Ferry Road (423) 825-5009 Creamy Bean Factory 9408 Apison Pike (423) 503-1401 Dinner in the Diner 1400 Market St. (423) 266-5000 Easy Bistro & Bar 203 Broad St. (423) 266-1121 Edison Restaurant 5308 Ringgold Road (423) 867-1742 ELEVEN 407 Chestnut St. (423) 756-5150 Famous Dave’s 2122 Gunbarrel Road (423) 954-3227 Fanatics 7601 E. Brainerd Road (423) 894-2524 Five Guys Burger & Fries • 124 Stuart Road (Cleveland) (423) 476-4878

• 2020 Gunbarrel Road (423) 664-3500 • 5110 Hixson Pike (423) 870-7772 Flatiron Deli 706 Walnut St. (423) 266-2620 Food Works 205 Manufacturers Road (423) 752-7487 Fox & Hen Cafe Deli 4767 Hwy. 58. Ste. 101 (423) 485 -7887 Fox & Hound Pub & Grille 2040 Hamilton Place Blvd. (423) 490-1200 Fresh To Order 1919 Gunbarrel Road (423) 826-5000 Friends Bar and Grill 7714 Hixson Pike (423) 842-2872 Good Dog 34 Frazier Ave. (423) 475-6175 Greenlife Grocery 301 Manufacturers Road (423) 702-7300 Griffin Footlong Hot Dogs 1449 Cemetery Ave. (423) 265-5280 Hair Of The Dog Pub 334 Market St. (423) 265-4615 Heavenly Wings 5659 Brainerd Road (423) 499-9949 Hennen’s 193 Chestnut St. (423) 634-5160 Herman’s Soulfood & Catering 3821 Brainerd Road (423) 624-5715 HillbillyWilly’s Bar-B-Q

& Catering 115 Browns Ferry Road (423) 821-2272 Hooters 5912 Brainerd Road (423) 499-8668 Hungry House 4457 Hwy. 58 (423) 899-4507 Innside Restaurant 800 Chestnut St. (423) 266-7687 J Alexander’s Restaurant 2215 Hamilton Place Blvd. (423) 855-5559 Jefferson’s 618 Georgia Ave. (423) 710-1560 Jenkins Deli 88 Mouse Creek Road (Cleveland) (423) 478-1648 Jimmy John’s 973 Market St. (423) 305-6900 Karl’s Family Restaurant 5100 Hixson Pike (423) 875-5506 Kenny’s Smokehouse Barbeque 3225 Brainerd Road (423) 629-6222 Lamar’s Restaurant 1018 E. MLK Blvd. (423) 266-0988 Lillie Mae’s Place 4712 Dayton Blvd. (423) 875-8999 Little Lunch Box 5959 Shallowford Road (423) 510-9860 Market Street Tavern 850 Market St. (423) 634-0260 McAlister’s Deli 2288 Gunbarrel Road (423) 510-8299 McHale’s Brewhouse

and Pub 724 Ashland Ter. (423) 877-2124 Merv’s 713 Mountain Creek Road (423) 877-0221 Mojo Burrito 3815 Saint Elmo Ave. (423) 822-6656 Moss Place II 707 Tunnel Blvd. (423) 629-6234 Nikki’s Drive Inn 899 Cherokee Blvd. (423) 265-9015 Niko’s Southside Grill 1400 Cowart St. (423) 266-6511 Northshore Grille 16 Frazier Ave. (423) 757-2000 O’Heineys 825 Houston St. (423) 702-5687 On the List Catering and Events 100 Cherokee Blvd. (423) 468-4777 Petunia’s Silver Jalapeno 309 Signal Mountain Road (423) 785-7578 petuniassilver Pickle Barrel Restaurant 1012 Market St. (423) 266-1103 Porter’s Steakhouse 827 Broad St. (423) 643-1240 Proni’s Pizza & Sub 5001 Brainerd Road (423) 499-0770 Public House 1110 Market St. publichouse • SPRING 2012 • CHATTANOOGA CHOW • The Pulse • 11

Thank You To all our valued cusTomers

who have supported

aThens disTribuTing


Locally owned since 1961 Locally owned since 1961 Locally owned since 1961

Locally owned since 1961

Follow us on Facebook Follow us on Twitter Follow us on Facebook Athens Distributing Company Chattanooga @athenschatt Athens Distributing Company Follow us on Facebook Follow us onChattanooga Twitter

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12 • The Pulse • chattanooga chow • SPRING 2012 •

Purple Daisy Picnic Cafe 4001 Saint Elmo Ave. (423) 822-6477 River Inn Restaurant 2134 Suck Creek Road (423) 886-7476 River Street Deli 151 River St. (423) 756-3354 Riverside Catfish House 18039 Hwy. 41 (423) 821-9214 Silver Diner 1400 Market St. (423) 266-5000 Sing It or Wing It 412 Market St. (423) 757-WING Southern Burger Co. 1110 Market St. (423) 825-4919 Southern Star 1300 Broad St. (423) 267-8899 southernstar Southside Bistro & Tavern 1301 Chestnut St. (423) 757-4730 southsidesaloon St. John’s Meeting Place 1274 Market St. (423) 266-4571 St. John’s Restaurant 1278 Market St. (423) 266-4400 Station House Restaurant 1400 Market St. (423) 266-5000 Sugar’s Ribs 507 Broad St. (423) 508-8956 T-Bone’s Sports Cafe 1419 Chestnut St. (423) 266-4240 Taco Mac 423 Market St. (423) 267-8226 Terdon Restaurant 3711 Rossville Blvd. (423) 867-4515

The Big Table 118 Cross St. (423) 634-0772 The Honest Pint 35 Patten Pkwy. 423-468-4192 The Terminal Brewhouse 6 E. 14th St. (423) 752-8090 Tremont Tavern 1203 Hixson Pike (423) 266-1996 Tubby’s Real Burgers 710 Cherokee Blvd. (423) 265-0069 Urban Spoon 207 Frazier Ave. (423) 710-3252 Urban Stack Burger Bar 12 W. 13th St. (423) 475-5350 Vine Street Market 1313 Hanover St. (423) 266-8463 Yellow Deli 737 McCallie Ave. (423) 468-1777 Zarzours Cafe 1627 Rossville Ave. (423) 266-0424

ASIAN Asia Buffet 6901 Lee Hwy. (423) 499-8865 Best China 4340 Ringgold Road (423) 698-0067 Buffet King 5230 Hwy. 153 (423) 877-8816 Chef Lin 5084 South Ter. (423) 510-1998 China Cafe 14 E. 7th St. (423) 266-1521 China Garden Restaurant 4839 Hwy. 58 (423) 894-6776 China Gourmet 321 Browns Ferry Road (423) 821-8500 China House 7601 E. Brainerd Road (423) 499-8670

China Kitchen 9408 Apison Pike (423) 396-9898 China Lee 3815 Dayton Blvd. (423) 877-6917 China Moon 5600 Brainerd Road (423) 893-8088 China Rose 9203 Lee Hwy. (423) 238-1268 China Star 4762 Hwy. 58 (423) 899-3660 Formosa Restaurant 5425 Hwy. 153 (423) 875-6953 Fortune House Restaurant 1210 Taft Hwy. (423) 517-8999 Fuji Steak and Sushi 2207 Overnite Dr. (423) 892-2899 Genghis Grill 138 Market St. (423) 634-1188 Golden Palace 2102 Taft Hwy. (423) 886-5588 Grace Oriental Restaurant 1459 N. Mack Smith Road (423) 499-3055 Great Taste Chinese Restaurant 816 Mountain Creek Road (423) 870-8555 Hibachi Express 3625 Keith St.(Cleveland) (423) 339-2396 Hibachi Grill and Supreme Buffet 6734 Lee Hwy. (423) 855-8070 Hong Kong Chinese Restaurant 8652 E. Brainerd Road (423) 899-4878 Hong Kong Express 5210 Brainerd Road (423) 899-8888 Hot Wok Express 4900 Hixson Pike (423) 870-9899 Hunan Wok 2201 E. 23rd St. (423) 624-6200 Ichiban Japanese Steak House • 5621 Brainerd Road

(423) 892-0404 • 5425 Hwy. 153 (423) 875-0404 Imperial Garden Restaurant 2288 Gunbarrel Road (423) 499-9333 Kanpai Of Tokyo 2200 Hamilton Place Blvd. (423) 855-8204 Kumo Hibachi & Sushi 6025 E. Brainerd Road (423) 468-3385 Mandarin Garden Restaurant 5450 Hwy. 153 (423) 877-8899 Mikado Sushi Bar Noodle House 7003 Lee Hwy. (423) 899-3236 Na Go Ya 4921 Brainerd Road (423) 899-9252 New China Buffet & Grill 3450 Cummings Hwy. (423) 821-6988 New China Restaurant 1900 Broad St. (423) 267-5941 New Peking Mandarin House 1801 Dayton Blvd. (423) 875-6480 Old Saigon 5510 Hwy. 153 (423) 876-0322 PF Chang’s China Bistro 2110 Hamilton Place Blvd. (423) 242-0045 Rain Thai Bistro 6933 Lee Hwy. (423) 386-5586 Raw Sushi Bar 409 Market St. (423) 756-1919 Sarku of Japan 2100 Hamilton Place Blvd. (423) 499-0013 Sweet Basil Thai Cuisine 5845 Brainerd Road (423) 485-8836 TakoYaki 172 Old Mouse Creek Road (Cleveland) (423) 728-3010 Thai Smile 3 219 Market St.

(423) 266-2333 The Rice Boxx 3600 Hixson Pike (423) 305-0855

BAKERY Chattanooga Cupcakes 500 Broad St. (423) 702-5351 chattanooga Cupcake Kitchen 5450 Hwy. 153 (423) 475-6733 GiGi’s Cupcakes 5550 Hwy. 153 (423) 710-2797 Greenlife Grocery 301 Manufacturers Road (423) 702-7300 Koch’s Bakery 1900 Broad St. (423) 265-3331 Niedlov’s Breadworks 215 E. Main St. (423) 756-0303 Panera Bread • 417 Market St. (423) 266-2253 • 1810 Gunbarrel Road (423) 899-2253 • 620 Northgate Mall (423) 877-0223 Whipped Cupcakes 149 River St. (423) 305-7755 Yellow Deli 737 McCallie Ave. (423) 468-1777

BBQ Bone’s Smokehouse 9012 E. Brainerd Road (423) 894-2663 Choo Choo Bar-B-Que 6410 Hixson Pike (423) 843-9554 Family Wings 720 S. Lee Hwy. (Cleveland) (423) 479-8703 Famous Dave’s 2122 Gunbarrel Road (423) 954-3227 General’s Smokehouse 9416 Lee Hwy.

(423) 238-6007 Heavenly Wings 5659 Brainerd Road (423) 499-9949 HillbillyWilly’s Bar-B-Q & Catering 115 Browns Ferry Road (423) 821-2272 Kenny’s Smokehouse Barbeque 3225 Brainerd Road (423) 629-6222 Moss Place II 707 Tunnel Blvd. (423) 629-6234 Petunia’s Silver Jalapeno 309 Signal Mountain Road (423) 785-7578 petuniassilver Porker’s BBQ 1251 Market St. (423) 267-2726 Purple Daisy Picnic Cafe 4001 Saint Elmo Ave. (423) 822-6477 Smokey Bones 2225 Gunbarrel Road (423) 893-7850 Southern Star 1300 Broad St. (423) 267-8899 southernstar Sticky Fingers Restaurant 420 Broad St. (423) 265-7427 2031 Hamilton Place Blvd. (423) 899-7427 Sugar’s Ribs 507 Broad St. (423) 508-8956 2450 15th Avenue (423) 826-1199 Walden’s Ridge Smokehouse 1904 Taft Hwy. (423) 886-7337

M-Th 5-9:30pm • Fri-Sat 5-10pm 1278 market st • 423.266.4400

COFFEE Aretha Frankensteins 518 Tremont St. (423) 265-7685 Blue Plate 191 Chestnut St. (423) 648-6767 • SPRING 2012 • CHATTANOOGA CHOW • The Pulse • 13



Tremont Tavern is Chattanooga’s favorite neighborhood pub. With a cozy atmosphere, a diverse menu, and a beer list sure to impress the most discerning connoisseurs, you’re bound to become a regular!

1203 Hixson Pike • (423) 266-1996 TREMoNTTaVERN.CoM

MoNdaY Trivia wiTh GeorGe • 8-10pm TUESdaY open mic with mike • 8pm-1Am WEdNESdaY Beer tAstinG 7-9pm THURSdaY Beer & Burger niGht • 5-11pm FRIdaY FeAtured music oF the week • 10pm SaTURdaY hAlF price winGs, $3 FaT Tire & $2 coors liGht pints SUNdaY Fish tAco niGht • 6pm

fresh and authentic for over thirty years 5425 Highway 153 N. • Chattanooga, TN • 423.875.6953

11 straight years voted Best Chinese Restaurant by CityScope

14 • The Pulse • chattanooga chow • SPRING 2012 • Bluegrass Grill 55 E. Main St. (423) 752-4020 bluegrassgrill Camp House 1427 Williams St. (423) 702-8081 Chattanooga Coffee Co. 2627 Broad St. (423) 665-2627 chattanoogac Chattz Coffee 1010 Market St. (423) 756-8890 chattanooga Choo Choo Cafe Espresso 1400 Market St. (423) 266-5000 Toast 426 Vine St. (423) 756-9995 English Rose 1401 Market St. (423) 265-5900 Greenlife Grocery 301 Manufacturers Road (423) 702-7300 Greyfriar’s Coffee & Tea Co. 406-B Broad St. (423) 267-0376 Ice Cream Show 129 Walnut St. (423) 702-5173 Joe Fri’s Alaskan Coffee House 825 Houston St. (423) 702-5687 Mean Mug 114 W. Main St. (423) 825-4206 Niedlov’s Breadworks 215 E. Main St. (423) 756-0303 Pasha Coffee & Tea 3914 St. Elmo Ave. (423) 475-5482 Rembrandt’s Coffee House 204 High St. (423) 265-5033 x 481 Stone Cup Coffee House 330 Frazier Ave.

(423) 265-5010 Stroud’s 1201 Broad St. (423) 424-3770

CAJUN/CREOLE Bertin’s Taste of New Orleans 6005 Bates Pike (Cleveland) (423) 559-1118 Blue Orleans Seafood Restaurant 1463 Market St. (423) 757-0088 Meo Mio’s Cajun & Seafood 4119 Cummings Hwy. (423) 521-7160

DELI Ankar’s Downtown 510 Broad St. (423) 266-0017 Blacksmith’s Bistro and Grill 3914 St. Elmo Ave. (423) 702-5461 Bleacher Bums 850 Market St., No. 102 (423) 634-1083 Toast 426 Vine St. (423) 756-9995 Daryl’s Sandwich Shop 973 Market St. (423) 267-6819 David’s Deli 7639 Middle Valley Road (423) 842-9088 English Rose 1401 Market St. (423) 265-5900 Figgy’s Sandwich Shop 805 Chestnut St. (423) 266-8675 Flatiron Deli 706 Walnut St. (423) 266-2620 Fox & Hen Cafe Deli 4767 Hwy. 58, Ste. 101 (423) 485 -7887 Golly Whoppers 6337 E. Brainerd Road (423) 855-2001 Greenlife Grocery 301 Manufacturers Road (423) 702-7300 Jenkins Deli 88 Mouse Creek Road (Cleveland) (423) 478-1648 Jimmy John’s 973 Market St. (423) 305-6900 Joe Fri’s Alaskan Coffee House 825 Houston St. (423) 702-5687 Lenny’s Sub Shop 1913 Gunbarrel Road (423) 899-5539 Little Lunch Box 5959 Shallowford Road (423) 510-9860 Nicks Deli & Marketplace 5149 Hixson Pike (423) 877-5818 Niedlov’s Breadworks 215 E. Main St. (423) 756-0303 Niedlov’s Deli 3931 St. Elmo Ave. (423) 825-5555 Out Of The Blue Cafe & Kites 3230 Brainerd Road (423) 698-7883 Proni’s Pizza & Sub 5001 Brainerd Road (423) 499-0770 Purple Daisy Picnic Cafe 4001 Saint Elmo Ave. (423) 822-6477 River Street Deli 151 River St. (423) 756-3354 Steamboat Super Sandwiches 812 Broad St. (423) 756-8388 Sweet Peppers Deli • 407 Broad St. (423) 755 -4800 • 2040 Hamilton Place Blvd. (423) 825-4999 The Big Table 118 Cross St. (423) 634-0772 Vine Street Market 1313 Hanover St.

(423) 266-8463 Yellow Deli 737 McCallie Ave. (423) 468-1777

DESSERT Crepe-a-delic 137 River St. (423) 752-5227 Chattanooga Cupcakes • 500 Broad St. (423) 702- 5351 • 1408 Gunbarrel Road (423) 531-3386 chattanooga Gigi’s Cupcakes 1906-C Gunbarrel Road (423) 468- 4803 The Hot Chocolatier 201 West Main St. (423) 266- 3066 Julie Darling Donuts 121 Frazier Ave. (423) 591-3737

FRENCH Cafe Francais 6313 E Brainerd Road (423) 499-5670 La Cabriole 1341 Burgess Road (423) 821-0350

GREEK 4 Winds 417 Frazier Ave. (423) 265-1000 Acropolis 2213 Hamilton Place Blvd. (423) 899-5341 European Market 2265 Gunbarrel Road (423) 899-3099 Mykonos Greek Grill 11 W 8th St. (423) 757-9490 New York Diner 5665 Brainerd Road (423) 553-6611 Niko’s Southside Grill 1400 Cowart St. (423) 266-6511 Proni’s Pizza & Sub 5001 Brainerd Road (423) 499-0770

Rafael’s Italian Restaurant • 2324 Treasury Dr. (Cleveland) (423) 472-6630 • 3877 Hixson Pike (423) 508-8561

ICE CREAM Baskin-Robbins 4801 Brainerd Road (423) 624-0831 Ben & Jerry’s 201 Broad St. Chattanooga, TN 37402 (423) 265-8606 Bruster’s 1406 Jenkins Road (423) 510-9993 Clumpies Ice Cream Co 26 Frazier Ave. (423) 267-5425 Cold Stone Creamery 100 Chestnut St. (423) 267-0888 Cool Swirl 7540 E. Brainerd Road (423) 521- 6300 Dub’s Place 4408 Dayton Blvd. (423) 875-3151 Ice Cream Show 129 Walnut St. (423) 702-5173 Incline Ice Cream Depot 3917 Saint Elmo Ave. (423) 821-5000 Marble Slab Creamery 1913 Gunbarrel Road (423) 899-6480 Nana’s Frozen Custard 6707 Hixson Pike (423) 842-3003 Sweet CeCe’s 330 Frazier Ave. (423) 710-1633 Menchie’s 2040 Hamilton Place Blvd. (423) 531- 8020 Mr T’s Pizza and Ice Cream 3924 Tennessee Ave. (423) 821- 5084 Nana’s Frozen Custard

6707 Hixson Pike (423) 842-3003 Rita’s 100 Market St. (423) 531- 2735 Sweet CeCe’s 330 Frazier Ave. (423) 710-1633 Sweet Frog 2288 Gunbarrel Road (423) 305- 0696 Top It Off 401 Broad St. (423) 475- 5192

INDIAN India Mahal Restaurant 5970 Brainerd Road (423) 510-9651 Sitar Indian Cuisine 200 Market St. (423) 894-9696 The Curry Pot 6940 Lee Hwy. (423) 648- 5069

hand crafted italian cusine

m-th 5-9:30pm • fri-sat 5-10pm 25 e main • 423.305.6990

ITALIAN Alfredo’s Italian Restaurant 3450 Cummings Hwy. (423) 702-5133 Alleia 25 E. Main St. (423) 305-6990 Biba’s Italian Restaurant 5918 Hixson Pike (423) 843-0001 Boccaccia 3077 Broad St. (423) 266-2930 Carrabba’s Italian Grill 2040 Hamilton Place Blvd. (423) 894-9970 Mom’s Italian Villa 1257 Market St. (423) 266-2204 Nino’s Italian Restaurant 720 Mississippi Ave. (423) 886-1900 Provino’s Italian Restaurant 5084 South Ter. (423) 899-2559 Rafael’s Italian Restaurant


SANDWICHES, SOUPS, BAKES POTATOES, HOMEMADE DESSERTS Store Hours: Mon – Fri: 11am-8pm, Sat: 11am-4pm, Sun: 11am-3pm

It just doesn’t get any better than GollyWhoppers. 6337 E. Brainerd Rd • Chattanooga • (423) 855-2001 • SPRING 2012 • CHATTANOOGA CHOW • The Pulse • 15

3877 Hixson Pike (423) 508-8561 Tony’s Pasta Shop & Trattoria 212 High St. (423) 265-5033


It’s Only 15 Minutes to New Orleans It’s Cajun, It’s Bayou, It’s N’awlins

Cajun & Seafood Restaurant Outdoor Seating • New Hours Sunday-Thursday 11am to 10pm Friday & Saturday 11am to 11pm

4119 Cummings Highway Off Exit I-24 exit 174 across from Black Creek Country Club

423.521.7160 • Like Us on Facebook/meo mio's cajun spirits 16 • The Pulse • chattanooga chow • SPRING 2012 •

Fuji Steak and Sushi 2207 Overnite Dr. (423) 892-2899 Hibachi Grill 6734 Lee Hwy. (423) 855-8070 House of Japan 172 Mouse Creek Road (Cleveland) (423) 728-3010 Ichiban Japanese Steak House • 5425 Hwy. 153 (423) 875-0404 • 5621 Brainerd Road (423) 892-0404 Kanpai Of Tokyo 2200 Hamilton Place Blvd. (423) 855-8204 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. (423) 267-4600 Shogun Japanese Steak & Sushi 1806 Gunbarrel Road (423) 296-6500 Sushi Nabe Of Kyoto 110 River St. (423) 634-0171 sushinabe Teriyaki House 5908 Ringgold Road (423) 892-8483 Typhoon Of Tokyo 3953 Dayton Blvd. (423) 875-6142

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

LATIN AMERICAN Aji Peruvian Restaurant

9413 Apison Pike (423 )396-3919 Conga Latin Food 207 E. Main St. (423) 201-4806 Las Brisas de Machu Picchu 5813 Lee Hwy. (423) 774-1975 Los Potros 5611 Ringgold Road (423)406-2940 Salsarita’s Fresh Cantina 2115 Gunbarrel Road (423) 894-7144 Taco Roc 6960 Lee Hwy. (423) 653-1001

MEDITERRANEAN Taziki’s Mediterranean Cafe 432 Market St. (423) 779-3100

MEXICAN Abuelo’s Mexican Food Embassy 2102 Hamilton Place Blvd. (423) 855-7400 Amigo Mexican Restaurant • 5794 Brainerd Road (423) 499-5435 • 5450 Hwy. 153 (423) 875-8049 • 1906 Dayton Blvd. (423) 870-9928 amigorestaurant Ayala Mexican Restaurant 1832 Taft Hwy. (423) 886-0063 Blue Coast Burrito 5591 Hwy. 153 (423) 877-1880 Cancun Restaurant • 1809 Broad St. (423) 266-1461 • 7010 Lee Hwy. (423) 894-1942 • 5307 Hwy. 153 (423) 875-9785 Casa Raul 2502 Cummings Hwy. (423) 821-5348 El Matador 8968 Dayton Pike (423) 332-9248 El Matador Mexican Restaurant 9203 Lee Hwy. (423) 238-6655 El Meson

Restaurante Mexicano 2204 Hamilton Place Blvd. (423) 894-8726 El Metate 5922 Hixson Pike (423) 842-1400 El Monterrey Authentic Mexican 531 Signal Mountain Road (423) 266-6420 El Ranchero Mexican Restaurant 6700 Ringgold Road (423) 313-1477 Fiesta Grill Express 2100 Hamilton Place Blvd. (423) 899-8844 Five 8 Burrito 5715 Hwy. 58 (423) 710-1858 La Altena 364 Northgate Mall Dr. (423) 877-7433 La Altena 314 W. Main St. (423) 266-7595 LA Cocina Mexican Restaurant 5425 Hwy. 153 (423) 386-5655 Las Margaritas • 3100 Cummings Hwy. (423) 825-0304 • 4604 Skyview Dr, (423) 892-3065 • 1101 Hixson Pike (423) 756-3332 lasmargaritas Los Potros 5611 Ringgold Road (423) 406-2940 Moe’s Southwest Grill 1820 Gunbarrel Road (423) 553-6930 Mojo Burrito • 1800 Dayton Blvd. (423) 870-6656 • 1414 Jenkins Road (423) 296-6656 • 3815 Saint Elmo Ave. (423) 822-6656 Qdoba Mexican Grill • 414 Market St. (423) 756-4777 • 5900 Brainerd Road (423) 894-4499 Rio Picante Mexican Grille & Bar 203 W. 2nd St. (423) 386-5170 Salsarita’s Fresh Cantina 2115 Gunbarrel Road (423) 894-7144 Taco Mamacita 109 N. Market St. (423) 648-MAMA Taco Roc 6960 Lee Hwy. (423) 653-1001

MIDDLE EASTERN University Pizza & Deli 422 Vine St. (423) 756-8700

MOBILE Chattanooga Cookie Company 100 Cherokee Blvd. (855) 323-5814 Famous Nater’s World Famous (423) 596- 5457 Twitter: @FamousNaters Monkey Town Donut Company (Dayton) (423) 902-6685 Pure Sodaworks 181 River St. (423) 299-3219 Southern Burger Co. 1110 Market St. (423) 825-4919 Twitter: @SBurgerCo Taco Sherpa Twitter: @TacoSherpa A Taste of Argentina Twitter: @TasteOfArg_TN

PERUVIAN Aji Peruvian Restaurant 9413 Apison Pike (423) 396-3919

PIZZA Crust Pizza • 3211 Broad St. (423) 756-4040 • 103 Signal Mountain Road (423) 877-6469 Fat Daddy’s Pizza 5084 S. Ter. (423) 468-6800 Funky Monkey Pizza Pies 419 Northgate Mall (423) 877-2517 Gondolier Pizza 6901 Lee Hwy. (423) 899-8100 Hill City Pizza 12 Frazier Ave. (423) 702-5451 Howz about a Pizza 8909 Hwy. 58 (423) 344-5757 Hungry Howie’s Pizza 4345 Ringgold Road (423) 629-7007 J T’s Lounge & Pizza 830 Dodson Ave. (423) 622-2094 Jet’s Pizza 3600 Hixson Pike (423) 757-1616 Lupi’s Pizza Pies • 406 Broad St. (423) 266-5874 • 1414 Jenkins Road (423) 855-4104 • 5506 Hixson Pike (423) 847-3700 Mellow Mushroom • 205 Broad St. (423) 266-5564 • 2318 Lifestyle Way (423) 468-3737 Mom’s Italian Villa 1257 Market St. (423) 266-2204 Mr T’s Pizza St Elmo 3924 Tennessee Ave. (423) 821-5084 PaPa Dough’s Pizza & Ice Cream 3536 Cummings Hwy. (423) 305-1775 Rafael’s Italian Restaurant 3877 Hixson Pike (423) 508-8561 University Pizza & Deli 422 Vine St. (423) 756-8700

SUSHI Chef Lin 5084 South Ter. (423) 510-1998 Fuji Steak and Sushi 2207 Overnite Dr. (423) 892-2899 Hibachi Grill and Supreme Buffet 6734 Lee Hwy. (423) 855-8070 Ichiban Japanese Steak House • 5621 Brainerd Road (423) 892-0404 • 5425 Hwy. 153 (423) 875-0404 Kanpai Of Tokyo

2200 Hamilton Place Blvd. (423) 855-8204 Kumo Hibachi & Sushi 6025 E. Brainerd Road (423) 468-3385 Na Go Ya 4921 Brainerd Road (423) 899-9252 New China Buffet & Grill 3450 Cummings Hwy. (423) 821-6988 Raw Sushi Bar 409 Market St. (423) 756-1919 Sekisui 1120 Houston St. (423) 267-4600 Shogun Japanese Steak & Sushi 1806 Gunbarrel Road (423) 296-6500 Sushi Nabe Of Kyoto 110 River St. (423) 634-0171 sushinabe

New American Cuisine where Tradition meets Modern in an Upscale & Casual Setting

Try Our Chef’s Table with Personalized Tasting Menus and Wine Pairings

Relax on The Patio with a Cocktail, an Old Classic or a selection from the Wine List

200 Manufacturers Road v One North Shore 423.305.1352 v Sun.-Thurs. 5-9p v Fri. & Sat. 5-10p v Sunday Brunch 11a-3p Reservations Recommended v Free Parking

TAPAS Cloud 9 1101 Hixson Pike (423) 521-4737 Melting Pot 2553 Lifestyle Way (423) 893-5237 Terra Nostra Tapas and Wine 105 Frazier Ave. (423) 634-0238

Deli Fresh Subs

THAI Rain Thai Bistro 6933 Lee Hwy. (423) 386-5586 Rice Plate 4762 Hwy. 58 (423) 296-2899 Sawasdee Thai Restaurant 4008 Saint Elmo Ave. (423) 822-9001 Sweet Basil Thai Cuisine 5845 Brainerd Road (423) 485-8836 Thai Smile 3 219 Market St. (423) 266-2333

VIETNAMESE Old Saigon 2601 Dayton Blvd. (423) 876-0322 Seoul: Korean and Vietnamese Cuisine 6231 Perimeter Dr. (423) 855-9113

Buy 1 regular or large sub or salad and 2 combos and get a regular sub or salad for free! exp. 8/31/12

1913 Gunbarrel rd # 101 (423) 899-5539 • SPRING 2012 • CHATTANOOGA CHOW • The Pulse • 17

Acropolis Mediterranean Grill T

he family-owned and operated Acropolis has been serving Chattanoogans unique and homemade dishes for over 29 years. After many years of business in the area, the Acropolis has a long list of established regulars. The restaurant’s founders, Teddy and Betty Kyriakidis, say that people who have been coming in since they were kids are now bringing in their children and that coming to the restaurant has become a family tradition for many. The Acropolis serves up everything from Greek to American and Italian. They have something for everyone and are known for catering to people’s needs. On their menu you will find both vegan and gluten-friendly items. Their award winning desserts are made daily and are hand prepared in-house. For a menu that is sure to please everyone, try the Acropolis.

18 • The Pulse • chattanooga chow • SPRING 2012 •

The Scoop

Try any cappucino specialties and delicious desserts to add the perfect ending to your meal

Acropolis 2213 Hamilton Place Blvd. (423) 899-5341

Blacksmith’s Bistro





nly five minutes from downtown, Blacksmith’s Bistro & Bar is the coziest eatery on this side of the mountain. There are subtle hints of the olden days of blacksmiths, hence the rooster as their logo, with rooster decorations scattered about the restaurant. There’s always room to park at the bistro, and they’re known for the best burgers and brunch in town. The married couple Blackwell and Kelly Smith own and operate the restaurant, with Blackwell doubling as the head chef of the kitchen. Although he was raised in Chattanooga, Chef Blackwell went to culinary school in Baton Rouge, La., so there is definitely a noticeable Cajun flare to his food. They have all the traditional American comfort foods, and they are all

made from scratch, focusing on local ingredients. Every day, Blacksmith’s Bistro & Bar offers food specials that are to die for. “They’re kind of above and beyond what you find on the regular menu,” said Kelly Smith. Other specials include halfprice draft beer and 50-cent drumsticks on Wednesdays and half-price wine on Thursdays. This has got to be St. Elmo and Lookout Mountain’s most comfortable neighborhood restaurant.

The Scoop

Amazing food, amazing drinks, all at the base of America’s most amazing mile!




“Excellent food! Freshly and expertly prepared local fare. Great attention to detail. In other towns this food would be twice as much and half as good. Burgers are amazing. Sit outside and watch the Incline. Great mixed drinks and beer selection.” – Buster Sept. 2010 Online Review


Blacksmith’s Bistro & Bar 3914 St. Elmo Ave. (423) 702-5461


WEdnESdAy through SAturdAy 11Am to 10pm SundAy brunch 11Am to 3pm

3914 St. Elmo AVE.

Find uS on FAcEbook

(423) 702-5461 • SPRING 2012 • CHATTANOOGA CHOW • The Pulse • 19

City Café C

ity Café, located at the Days Inn Rivergate hotel in the heart of downtown Chattanooga, is a staple in the food community. There are only a handful of places in the area that you can grab a bite to eat at 6 a.m. before an early shift, or at midnight after a late shift. Open 24 hours every single day, City Café is known for keeping their lights on for you no matter when you get hungry.

Sprinkled across the walls are signed photographs of famous people, all familiar with City Café. Famous for their immeasurable selection of mile-high cakes and their neverending menu that includes breakfast and dinner options, you’ll be able to find something that suits your taste. They even provide a delivery service if you can’t quite make it to the restaurant.

The Scoop

Featuring five different ethnic foods: American, Mexican, Italian, Greek and Chinese!

City Café 901 Carter St. (423) 634-9191


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

901 Carter Street (Inside Days Inn) 20 • The Pulse • chattanooga chow • SPRING 2012 •

Mellow Mushroom Pizza • Salads • Calzones • Hoagies • Munchies



ellow out with fantastic pizza, amazing drinks and beer, as well as daily specials. That’s the mantra at both locations of Mellow Mushroom, which has become a mental oasis of mellow amidst the traffic and bustle! Step into the Wonderland of our new location and choose from 64 taps of beer, infused cocktails and an amazing patio. Shroomers are serving the full menu until midnight and drinks until 1 a.m. “It’s been a great opening,” says owner Samantha Jones. “We see the same faces again and again!” Downtown, Mellow’s new expansion is open, adding 60 seats and more fun with a 161-inch drop down HD screen and four TVs, along with dart boards and plenty of room to chill. “We are so excited to have this addition. There are endless ideas and types of events we can host,” says Jones. The new space has hosted a rehearsal dinner, 125 students and teachers for lunch, a night of live music, and coming up, the Chattanooga Roller Girls have a meet and greet downtown! The “Boom Boom Room” is the location for Tuesday Live Trivia that begins soon and is also available for private parties, events and working lunches by calling catering manager Josh Walker. Mellow is also meeting with local farmers to launch “Wake And Bake Brunch” featuring pizzas, breakfast pita sandwiches and fruits, in addition to the Mellow menu. Whether you’re downtown or near the mall, shake off your stress and enter the Mellow Zone at Mellow Mushroom!

Mad Hatter Mondays


Mystery Bucket Tuesdays



$12 Let our knowledgeable staff surprise you or pick from the list yourself!

Perfect 10 Wednesdays $10 PITCHERS · $10 MEALS

Mystery Bucket Tuesdays $12 Let our knowledgeable staff surprise

$1 WINE We drank and tasted many—it is

Perfect 10 Wednesdays


Alice Thursdays

delicious. Bring your besties every week!

delicious. Bring your besties every week!





$1 WINE We drank and tasted many—it is


$10 Pitchers & $10 Meals! Alice Thursdays: $1 Wine!

Cake · Dude · Bubble · Orangatang · Cherry Chocolate · Grape · Watermelon · Vanilla · Citrus

you or pick from the list yourself!

Alice Thursdays

The Scoop Perfect 10 Wednesdays:

Pink Convertible Mondays


Mad Hatter Deal

$1 OFF ALL BEERS including High-Gravs! Shroom in and have a beer and Za! 4-6PM MONDAY-FRIDAY



205 Broad Street 423.266.5554

Mellow Mushroom Chattanooga

Downtown 205 Broad St. (423) 266-5564 Waterside 2318 Lifestyle Way (423) 468-3737




2318 Lifestyle Way 423.468.3737

Mellow Mushroom Waterside • SPRING 2012 • CHATTANOOGA CHOW • The Pulse • 21

La Alteña Authentic Mexican Food T

he small, unassuming Main Street establishment La Alteña has been Chattanooga’s favorite Mexican restaurant since its opening. Its proximity to downtown, and the simple décor draws locals, students and visitors alike. And whether it’s the warm greeting received upon entering, or the cuisine catered from the kitchen, something about this place yields an authenticity unlike anywhere else in town. Though the downtown location is the original, La Alteña boasts the largest of its restaurants, also the newest, in Hixson (at Northgate Mall). This location celebrates its one year anniversary on May 4, and the celebration continues through the next day with Cinco de Mayo, when La Alteña heightens the excitement with food and drink specials and live music to adjoin the festivities. Some patrons may come for the complimentary chips and salsa that come with any purchase, but true restaurant goers know to stay for the authentic flavor found within each entrée. Steaming fajitas hot off the grill or carnitas engrossed in green salsa are excellent choices to match the wide selection of drinks. With 20 beers on draft, 28 bottle beers, and margaritas to enliven any evening, consider your thirst quenched.

The Scoop

Daily specials delivered with attentive service and affordable prices, great beer selections and a great place to watch sports and listen to live music.

La Alteña 364 Northgate Mall Dr. (423) 877-7433 22 • The Pulse • chattanooga chow • SPRING 2012 •

Authentic Mexican Food


Come join us for our


Anniversary Party Friday May 4th Come join us for our

Cinco De Mayo

Party Saturday May 5th

20 +

beers on draft 28 different bottle beers to choose from

Catch all your favorite Sports and UFC Fights here

364 Northgate Mall Dr. Hixson, TN (423) 877-7433

364 Northgate Mall Dr. Hixson, TN (423) 877-7433

Open Everyday for Lunch & Dinner

Free Small Queso Dip

with the purchase of a meal and a drink One per table, per check. NOT VALID WITH OTHER OFFERS EXPIRES 6/30/12 • SPRING 2012 • CHATTANOOGA CHOW • The Pulse • 23



april 19-25

» pulse picks

POISON’D, RED, WHITE & CREW FRI 04.20 Hot tribute rock. 10 p.m. Rhythm & Brews, 221 Market St. rhythm-brews. com


THU04.19 MUSIC String Theory • Chamber music and art. 6 p.m. • Hunter Museum, 10 Bluff View (423) 266-0944 •

EVENT Broad Street Film Festival • Students from local colleges and universities compete for best short film. See Screen on Page 26. 6 p.m. • Majestic Theatre, 311 Broad St.

FRI04.20 MUSIC Smooth Dialects • Reggae-inspired soul. 9 p.m. • JJ’s Bohemia, 231 E. MLK Blvd. (423) 266-1400

EVENT CSO: The Piano Men • Jim Witter performs the music of Billy Joel and Elton John. 8 p.m. • Tivoli Theatre, 709 Broad St. (423) 757-5050 •

SAT04.21 MUSIC Roger Alan Wade, Bud Lightning, Uncle Lightnin’, Amber Fults & the Ambivalent Lovers • A night of singer-songwriter ballad rock. 8 p.m. • Track 29, 1400 Market St. (423) 521-2929 •

EVENT Take Art/Leave Art Reception • Leave your work in exchange for something new. 3 p.m. • AVA Gallery, 30 Frazier Ave. (423) 265-1282 •


noxville-based Jill Andrews crafts beguiling, startlingly intimate songs that merge her voice with her effortless, classic-pop sensibility and keen eye for human drama—all the unspoken truths between lovers, devastating confessions whispered to friends, silent prayers offered up during the longest, loneliest nights. A smart, subtle tunesmith and a gently wise songwriter, Andrews’ songs shuffle in and settle

Conductor: Kayoko Dan down with little fanfare, then quietly go about the business of ripping your heart straight out of your chest. Andrews’ full-length debut, “The Mirror,” out June 7, is the perfect introduction to her everdeepening talents and charms. “‘The Mirror’ was written over a period of time when I was holding on dearly to a relationship that I knew was over,” Andrews says of the new LP. “I felt like I was for-

ever trudging through the darkness, but then came springtime, and with it, the beautiful sunlight.”

Dance Suites • Bela Bartok Les Preludes • Franz Liszt Concerto for Banjo • Bela Fleck

Jill Andrews with Dave Dykes & The Grateful Hearts $10 (advance) $12 (door) 7 p.m. Saturday, April 21 Mountain Arts Community Center 809 Kentucky Ave. (423) 866-1959 • APRIL 19-25, 2012 • The Pulse • 17

18 • The Pulse • APRIL 19-25, 2012 •

richard winham

Fresh Leftover Salmon leftover salmon is back—re-energized and ready to play at Track 29 on Thursday, April 26. It’s been eight years since their last album, “Live”—and seven years since they made the decision to take an “indefinite hiatus.” The fire had gone out and playing was beginning to feel like a job, according to Vince Herman, the band’s guitarist and singer. Herman, who has lived in Nederland, Colo., since the mid-1980s, moved to the Rockies from his native West Virginia in search of the kind of music played by Hot Rize. Formed in 1978, Hot Rize was one of the first bands to play what came to be called “progressive bluegrass.” Named for the active ingredient in Martha White flour, the band led by Tim O’Brien didn’t stray far from the roots, but they did mix some folk and pop with the three-finger banjo and threepart harmonies. Herman found exactly what he was looking for when he got to Colorado. “The day I arrived in Boulder,” Herman recalls on the band’s website, “we literally

drove in … parked the car, (and) saw a sign (outside a local bar) that said ‘Bluegrass.’ ” It was there that he first heard Leftover Salmon cofounder, mandolinist and fiddler, Drew Emmitt. Herman went on to form his own band, The Salmon Heads, but by 1989 he and Emmitt had joined forces in the band they called Leftover Salmon. That same year banjo player Mark Vann moved to town intending to join Emmitt’s

group, the Left Hand String Band, but wound up becoming the essential third voice in Leftover Salmon. The music Emmitt, Herman and Vann made together, according to Herman, owed as much to the Allman Brothers as it did to Bill Monroe. From the minute Mark Vann joined the band everything had fallen into place. The chemistry between the three players was the essential ingredient that made the group greater than the sum of its parts. Vann, Emmitt and Herman were the heart of the band. Hot Rize and New Grass Revival may have been the pioneers who took bluegrass away from a strict adherence to its roots, but it was Leftover Salmon’s polyethnic Cajun slamgrass that brought bluegrass into rock ‘n’ roll. Throughout the 1990s, they were the darlings of the Grateful Dead-inspired jam band festivals. But at the end of the decade, just as the band was beginning to move beyond its cult

following, Mark Vann developed skin cancer. He passed away just before his 40th birthday leaving a huge hole in the group. They continued playing together with Noam Pikelny stepping in on banjo, but Vann’s death left the band adrift. What had been three friends having fun was turning into a job. The band splintered with Herman going off on his own with his band Great American Taxi, while Drew Emmitt formed an alliance with Bill Nershi, formerly the guitarist with String Cheese Incident. Now, after several years spent playing with their own bands, Herman and Emmitt have reunited, and Leftover Salmon is back largely thanks to the playing of a young banjo player, Andy Thorn. “This is what we’ve been missing as far as that feeling between Drew, Mark and I that used to be there,” said Herman. If you go to the group’s website, you can hear what he’s talking about on a track called “Consequence of Sound” from the forthcoming album, “Aquatic Hitchhiker.” A bristling instrumental, it fairly crackles with energy as Thorn sets the pace with a double time banjo break, followed by Emmitt first on mandolin and then on fiddle for a short, soaring solo. The two trade licks like men possessed. It is truly the sound of a band reborn. Leftover Salmon $25 (advance) • $27 (door) Thursday, April 26 Track 29 1400 Market St. (423) 521-2929

Richard Winham is the host and producer of WUTC-FM’s afternoon music program and has observed the Chattanooga music scene for more than 25 years. • APRIL 19-25, 2012 • The Pulse • 19



Thur 04.19

Wednesday • April 18 Eroc’s DJ Party

Thursday • April 19

Blockcrusher • Opportunities

Friday • April 20

Smooth Dialects • Capt Midnight Soul Mechanic • I.R.E.

Saturday • April 21

Paleface • Megan Jean & the KFB Ian Thomas • Butch Ross

Sunday • April 22

The Owls • The Kernal

Tuesday • April 24

Judas Horse • Stacker 3 • Cabot Cover

Wednesday • April 25

Guilty Pleasures Dance Party

Thursday • April 26

Gold Plated Gold • The Water Brothers Don’t Pet Hatchet

Soul Survivor 8 p.m. The Palms at Hamilton, 6925 Shallowford Road (423) 499-5055 Grandpa Egg, O Youth 9 p.m. The Honest Pint, 35 Patten Pkwy. (423) 468-4192 Blockcrusher, Opportunities 9 p.m. JJ’s Bohemia, 231 E. MLK Blvd. (423) 266-1400 Nathan Angelo, Steve Moakler 9 p.m. Rhythm & Brews, 221 Market St. Charlie Wilson 8 p.m. Acoustic Café, 61 RBC Drive, Ringgold, Ga. (706) 965-2065

Fri 04.20











Bounty Hunter 8 p.m. Acoustic Café, 61 RBC Drive, Ringgold, Ga. (706) 965-2065 Priscilla and Lil Ricky 8 p.m. The Foundry, 1201 Broad St. (423) 424-3775 Strung Like a Horse 8 p.m. The Camp House, 1427 Williams St. (423) 702-8081 Smooth Dialects, Capt Midnight, Soul Mechanic, I.R.E. 9 p.m. JJ’s Bohemia, 231 E. MLK Blvd. (423) 266-1400 Gentlemen’s Jazz Quartet 9 p.m. Sugar’s Ribs, 507 Broad St. (423) 508-8956 Bryan Jones 9 p.m. The Office, 901 Carter St. (423) 634-9191 Danger Kitty 9 p.m. Southside Saloon, 1301 Chestnut St. (423) 757-4730

20 • The Pulse • APRIL 19-25, 2012 •

Sun 04.22 Punch Brothers, Chris Thile 8 p.m. Track 29, 1400 Market St. (423) 521-2929 Teens in Trouble 1, Peach Kelli Pop, Whoremones 8:30 p.m. Barking Legs Theatre, 1307 Dodds Ave. (423) 624-5347 Star and Micey, Raenbow Station, Seedy Seeds, The Winter Sounds, Mythical Motors 9 p.m. The Honest Pint, 35 Patten Pkwy. (423) 468-4192 thehonestpint The Owls, The Kernal 9 p.m. JJ’s Bohemia, 231 E. MLK Blvd. (423) 266-1400

EARTH DAY SHOWCASE • Five bands, including Mythical Motors, rock The Pint for Earth Day. 04.22 • The Honest Pint • 35 Patten Pkwy. •

Poison’d, Red, White & Crew 10 p.m. Rhythm & Brews, 221 Market St. Amber Fults & The Ambivalent Lovers 10 p.m. Market Street Tavern, 850 Market St. (423) 634-0260 Joe the Show Band 10 p.m. Bud’s Sports Bar, 5751 Brainerd Road (423) 499-9878

Sat 04.21 Jill Andrews 7 p.m. Mountain Arts Community Center, 809 Kentucky Ave. (423) 886-1959 Manifest 8 p.m. The Camp House, 1427 Williams St. (423) 702-8081 Roger Alan Wade, Bud Lightning, Uncle Lightnin’, Amber Fults & the Ambivalent Lovers 8 p.m. Track 29, 1400 Market St.

(423) 521-2929 Paleface, Megan Jean & the KFB, Ian Thomas, Butch Ross 9 p.m. JJ’s Bohemia, 231 E. MLK Blvd. (423) 266-1400 Ryan Oyer 9 p.m. The Office, 901 Carter St. (423) 634-9191 Gentlemen’s Jazz Quartet 9 p.m. Sugar’s Ribs, 507 Broad St. (423) 508-8956 The Jimi Experience 9 p.m. Southside Saloon, 1301 Chestnut St. (423) 757-4730 Soul Crush 9:30 p.m. Rhythm & Brews, 221 Market St. Joe the Show Band 10 p.m. Bud’s Sports Bar, 5751 Brainerd Road (423) 499-9878

Mon 04.23 Mike McDade 7 p.m. Sugar’s Ribs, 507 Broad St. (423) 508-8956

Tue 04.24 Judas Horse, Stacker 3, Cabot Cover 9 p.m. JJ’s Bohemia, 231 E. MLK Blvd. (423) 266-1400

Wed 04.25 Roger Alan Wade 7:30 p.m. Sugar’s Ribs, 507 Broad St. (423) 508-8956 Blake Morrison 9 p.m. Bud’s Sports Bar, 5751 Brainerd Road (423) 499-9878 Josh Gilbert, Ryan Oyer 9 p.m. Rhythm & Brews, 221 Market St.

Map these locations on chattanoogapulse. com. Send live music listings at least 10 days in advance to: calendar@


regular gigs

Thursdays Open Mic: Mark Holder 9 p.m. The Office, 901 Carter St. • (423) 634-9191 Thursday Night Fever with DJ Barry 7 p.m. Sugar’s Ribs, 507 Broad St. (423) 508-8956 • Jimmy Harris 7 p.m. The Palms at Hamilton, 6925 Shallowford Road • (423) 499-5055

Fridays Johnny Cash Tribute Band 5 p.m. Chattanooga Choo Choo, 1400 Market St. (423) 266-5000 • Jimmy Harris 7 p.m. The Palms at Hamilton, 6925 Shallowford Road • (423) 499-5055 • Bluegrass Night 8 p.m. The Camp House, 1427 Williams St. (423) 702-8081 •


Johnny Cash Tribute Band 5 p.m. Chattanooga Choo Choo, 1400 Market St. (423) 266-5000 • Jimmy Harris 7 p.m. The Palms at Hamilton, 6925 Shallowford Road • (423) 499-5055 •

Mondays Live Classical Music 7:30 p.m. The Camp House, 1427 Williams St. (423) 702-8081 • Big Band Night 8 p.m. The Palms at Hamilton, 6925 Shallowford Road • (423) 499-5055 •

Tuesdays Open Mic Night 7 p.m. Vaudeville Café, 138 Market St. (423) 517-1839 •

Wednesdays Jimmy Harris 6:30 p.m. The Palms at Hamilton, 6925 Shallowford Road (423) 499-5055 Ben Friberg Trio 6:30 p.m. Market Street Tavern, 850 Market St. • (423) 634-0260 Folk School of Chattanooga Old Time Jam 6:30 p.m. The Camp House, 1427 Williams St. • (423) 702-8081 Open Mic Night 7 p.m. Acoustic Café, 61 RBC Drive, Ringgold, Ga. (706) 965-2065

Between the Sleeves ERNIE PAIK

Scavenger Hunt the michigan-based instrumental outfit Scavenger Quartet, led by multi-instrumentalist and automated instrument inventor Frank Pahl, follows its sea creaturethemed 2005 album “We Who Live on Land” with a new full-length album oddly centered on a variety of headwear, entitled “Hats.” Those Scavenger familiar with Pahl’s solo Quartet efforts or his work with “Hats” ensembles such as Little (Acidsoxx) Bang Theory, which only uses children’s toy instruments, will recognize many of his trademark sonic details, such as the use of bells and melodicas, called his “autopercussion.” Such distinctive methods make “Hats”hard to pin down or cleanly associate with any genre, although there are hints toward jazz approaches. The most obvious is the “The Phrygian Cap,” possibly the album’s most swinging track, distinguished for being in 5/4 time and having a Dave Brubeck Quartet “Take Five”-esque vibe. “Julia’s Dirty Secret” also has jazz-flavored drumming from seasoned percussionist Doug Gourlay, but it’s far from conventional, with nice incongruous touches such as banjo plinks, warm and low euphonium tones, and struck and plucked behind-the-bridge string notes. One of the more unusual pieces is “The Mercurial Temper of the Mad Hatter,” which has an endearing messiness and carries a distinct character, aided by bowed uprightbass lines with an eccentric charm from Joel Peterson (of Immigrant Suns). Reedist and pianist Tim Holmes has an understated yet amiable style on the saxophone and flute, enhancing the lightness of the proceedings. Most tracks on the album saunter along at a moderate pace, and a few more tempo variations would have been welcome, such as the brisk standout track “Angles Are Attitudes,” which jogs along in 7/4 time, anchored by a two-note piano pattern and imbued with a lively spirit. When listening to Scavenger Quartet, the eclectic chamber-pop-rock outfit Penguin Cafe Orchestra and Martin Denny’s exotica come to mind, because of an uncommon, transportive atmosphere that is evoked. But in the case of Scavenger Quartet, that sonic destination isn’t rooted in any genre or time period, bringing the listener to a comforting, yet somewhat strange and gentle world.

901 Carter St (Inside Days Inn) 423-634-9191

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Thursday, April 19: 9pm Open Mic with Mark Holder

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Tuesdays $1 Tacos 1/2 Price Margaritas

Wednesdays Wine Night + Live Jazz!

Thursdays Burger & Beer Night

Saturdays $2 Domestics 4pm to Midnight 850 Market Street• 423.634.0260






STEVIE MONCE Party on Two Floors!

1st Floor: Live Music • 2nd Floor: Dancing

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Restaurant & Nightclub 409 Market Street •423.756.1919 • APRIL 19-25, 2012 • The Pulse • 21



Kim Jackson and Patrick Sweetman are “Mr. & Mrs. M” now playing on the Main Stage of the Chattanooga Theatre Centre through April 29.

‘Mr. & Mrs. M:’ Far From Safe By Janis Hashe one thing is for sure—you will not walk out of the Chattanooga Theatre Centre’s current Main Stage offering, “Mr. & Mrs. M: A Fantasia on Shakespeare’s Macbeth,” with no opinion about the show. Therefore, if creating dialogue about art is one of art’s functions, in that function, “Mr. & Mrs. M” succeeds in spades. Now about the rest of it. I need to point out up front that at least two experienced theatre performers, whose opinions I deeply respect, loved this production so much that they have emailed and Facebooked all their connections raving about it. They’re head-over-heels about the conception and execution of what all will concur is an ambitious and risky undertaking. But I must respectfully disagree with their view. For me, “Mr. and Mrs. M” was a mess—a mess that had some outstanding moments, to

22 • The Pulse • APRIL 19-25, 2012 •

which I will refer, but nevertheless, a mess. Scott Dunlap, who “reimagined,” directed and designed set, costumes and lighting for this show, gives us a legend, which is supposed to have given rise to the production, and tells us via the program that it’s hoped the “performance may appease these damned souls and grant them their long-awaited applause.” So one may be forgiven for thinking that this legend will be an integral part of the production. But it’s not used in that way, at least until the end. “Mr. & Mrs. M” is a series of scenes, each named for famous lines in “Macbeth,” which tell an abbreviated and cut-and-pasted version of Shakespeare’s play in an atmosphere of dreamturned nightmare. Performers have been directed, in many cases, to slow dialogue and movement down to reinforce this nightmare feeling. And in fact, use of this technique might well have

been effective used sparingly. Used to the extent it was, however, it became, for this viewer at least, excruciating— particularly since the very essence of the original play is a galloping pace to the final nihilism of the ending. “Nothing succeeds like excess” appears to have been the watchword of this production, and again, while I salute the enormous creativity and energy that went into it, it was like a confection that the chef cannot stop adding onto. The constant soundtrack, blending styles of music from numerous periods, is appropriate in places but a distraction in many others. The set, composed of all sorts of pieces from the CTC’s vaults, functions effectively on a multilevel, multi-scene basis, and would have been wonderful used alone. But layered with the mannered performances, the insistent barrage of music, and interminable dance numbers, it became a sort of symbol for the “too muchness” of

the concept. Yet there are some wonderful things about “Mr. & Mrs. M” as well. The wholehearted commitment of the cast to the production’s style and intent was outstanding, in particular, the two leads, Patrick Sweetman as Mr. M and Kim Jackson as Mrs. M. If, as overheard in the lobby at intermission, “Do you have any idea what’s going on?” “Not a clue,” it’s not due to lack of effort on the part of the actors, who speak Shakespeare’s lines clearly and with intent. The concept of making Mrs. M’s “gentlewoman” (in this production called “Mrs. H”) one and the same with witch goddess Hecate, and therefore the head of all the mischief the witches suggest, was inspired. And as incorporated by Judy LaMance, she lurks and looms throughout the scenes, with few lines, but formidable presence. Jack Harkleroad makes an excellent King Duncan, and bringing him back at the end in a scene reminiscent of the parade of ghosts in “Richard III,” uttering his plaintive cry, “There’s no art to find the mind’s construction in the face,” was also perfect. The lighting was varied, spooky and effective. This is a show you need to see for yourself. And as always, I applaud the CTC and Scott Dunlap for the courage to take creative risks and push the artistic envelope. We already have too much “safe” art. “Mr. & Mrs. M” is, at least, far from safe. “Mr. & Mrs. M: A Fantasia on Shakespeare’s Macbeth” $18-$25 8 p.m. April 20, 21 7 p.m. April 19, 26 2:30 p.m. April 22, 29 Chattanooga Theatre Centre 400 River St. (423) 267-8534



Once More,‘From the Top’ By Chris Kelly gerald slavet is a man pursuing his passion. A businessman who originally hails from Boston, Slavet has found his place in life for the last 12 years as a founder and co-executive producer of “From the Top,” a classical music ensemble dedicated to celebrating the lives of musically gifted children. The independent, nonprofit organization travels the country seeking out pre-collegiate musicians aged 8 to 18. For the past 12 years, its shows have been broadcast on National Public Radio and on PBS. Now, “From the Top” is coming to Chattanooga for a live concert and to tape a radio broadcast on Thursday, April 26, at the Tivoli Theatre. “Our mission is to identify, support and celebrate young, exceptional classical musicians and we present their performances as a concert,” Slavet said. “The performance itself is primarily classical. The pop world does not need us, with the likes of ‘American Idol’ permeating the airwaves, but if an exceptional bluegrass player is discovered then they are welcome to perform as well.” Slavet was excited to talk about all facets of “From the Top” during a recent phone interview from San Diego, preparing to make his way across the country to Chattanooga. “Every child we work with learns discipline, passion and focus, and with those three factors, anything can be accomplished,” he said. “It’s remarkable to travel around the country putting these radio shows together that are always broadcast as live concerts and watch these prodi-

“From the Top” host Christopher O’Riley

Young local musicians to be featured on popular NPR program’s Tivoli show on April 26. gal kids perform.” Two young local musicians will participate in the Chattanooga show: Thomas West, a gifted bass vocalist from Lookout Mountain, and John Burton, who plays trumpet. Also performing are 16-year-old pianist Jerry Feng of Knoxville and 15-year-old violinist Alina Ming Kobialka of San Francisco. Burton, a 17-year-old from of Cleveland, said he is a longtime fan of the show and excited about the opportunity to perform on the program. “My mother was a musician and we have listened to ‘From the Top’ all my life,” he said. “I thought it was so cool to watch these people who were

John Burton, a 17-year-old trumpet player from Cleveland, will perform on “From the Top.”

young and cared so much about what they were doing.” Slavet said it is discovering such gifted young performers as Burton that keep the show fresh and vital after more than 230 radio broadcasts. “One of the most amazing things we’ve discovered as we travel around the country is that these gifted kids and

instructors make the show enjoyable by presenting it in such a way that it can be appreciated by both aficionados and novices alike,” Slavet said. “You will be absolutely amazed by the stories of the kids performing here. You really get to know them.” For the unitiated, Slavet said that half of each show is devoted to speaking with the kids about their lives—sometimes sad, sometimes happy experiences that give the program added dimension. “These are real kids,” he said. “You can go see a superstar and that’s one thing, but these kids provide inspiration to other kids and that makes them believe if they work hard enough, they can accomplish anything they are determined to do.” Hosted by acclaimed pianist Christopher O’Riley, the program is now entering its second decade as one of the most popular weekly music series on public radio. The show reaches more than 700,000 listeners on more than 200 stations each week, including Chattanooga’s WSMC-FM, which is based at Southern Adventist University, a counterpart to UTC’s WUTC-FM. “It’s a great view of the arts and music,” said the young trumpeter Burton. “To watch young passionate people that have worked so hard to become what they are. It is quite inspirational.”

home game

SCHEDULE Wed, April 18 • 11:15 PM vs. Birmingham

Big River Player Appearance Thu, April 19 • 7:15 PM vs. Birmingham

Wed, April 25 • 7:15 PM vs. Montgomery

Thu, April 26 • 7:15 PM vs. Montgomery

From the Top $15-$65 7:30 p.m. Thursday, April 26 Tivoli Theatre 709 Broad St. (423) 757-5050 • APRIL 19-25, 2012 • The Pulse • 23

Arts & Entertainment Thur 04.19 ‘Book of Loving Kindness’ Exhibition All day. The Dome Building, 736 Georgia Ave. (423) 648-2195 5th Annual Technology Transfer Conference 8 a.m. Chattanooga Convention Center, 1150 Carter St. (423) 756-0001 10X10: Indulge 11 a.m. Bluff View Arts District, 411 E. 2nd St. (423) 265-5033. Food is Art 2 p.m. Bluff View Bakery, 411 E. 2nd St. (423) 265-5033. Allied Arts Student Art Exhibition Opening Reception 5:30 p.m. Hamilton County Courthouse, 625 Georgia Ave. Farm to Table Wine Tasting 6 p.m. Back Inn Café, 412 East 2nd St. (423) 265-5033 String Theory 6 p.m. Hunter Museum, 10 Bluff View. (423) 266-0944 Broad Street Film Festival 6 p.m. Majestic Theatre, 311 Broad St. Coffee and Chocolate 6 p.m. Rembrants Coffee House, 204 High St. (423) 265-5033. “Mr. and Mrs. M”

24 • The Pulse • APRIL 19-25, 2012 •

BUG-A-PALüza 2012 • Volkswagens of all varieties converge on Camp Jordan in East Ridge for the annual car show. 04.21-22 • Camp Jordan • 325 Camp Jordan Road •

7 p.m. Chattanooga Theatre Centre, 400 River St. (423) 267-8534 Michael Pollan 7 p.m. Tivoli Theatre, 709 Broad St. (423) 757-5050 Sculptor Bill Brown 7 p.m. River Gallery, 400 E. 2nd St. (423) 265-5033 Hops & Opera 7 p.m. Hunter Museum, 10 Bluff View. (423) 266-0944 Chattanooga Lookouts vs. Brmingham Barons 7:15 p.m. AT&T Field, 201 Power Alley. (423) 267-2208

James Sibley 8 p.m. The Comedy Catch, 3224 Brainerd Road (423) 629-2233 Nakatani Gong Orchestra 8 p.m. Lindsay Street Hall, 901 Lindsay St. (423) 755.9111 The Leopold Project 8 p.m. Chattanooga Theatre Centre, 400 River St. (423) 267-8534

Fri 04.20 UTC Senior Thesis Exhibition II All day. UTC Fine Arts Center, Roland Hayes Hall, 725 Vine St. (423) 425-4601 Go Red for Women Luncheon 9:30 a.m.

Chattanooga Convention Center, 1150 Carter St. (423) 756-0001. 10X10 Showcase: Celebrate 11 a.m. Bessie Smith Cultural Center, 200 E. Martin Luther King Blvd. (423) 266-8658. Fresh on Fridays 11 a.m. Miller Plaza, 850 Market St. Mid-South Sculpture Alliance Conference 6 p.m. Hunter Museum, 10 Bluff View. (423) 266-0944 Chattanooga Girls’ Choir Performance, Dinner, and Auction 7 p.m. Ridgeland Baptist Church, 1831 Hickory

Valley Road (423) 296-1006. Senior Neighbors Orchestra 7 p.m. North River Civic Center, 1009 Executive Dr. (423) 870-8924 “Return to Vaudeville” 7:30 p.m. Salvation Army ReCreate Café, 822 McCallie Ave. (423) 756-1023 “These Shining Lives” 7:30 p.m. Ensemble Theatre of Chattanooga, 1918 Union Ave. (423) 987-5141 CageFest Chattanooga 8 p.m. Barking Legs Theatre, 1307 Dodds Ave. (423) 624-5347

CSO: The Piano Men 8 p.m. Tivoli Theatre, 709 Broad St. (423) 757-5050 “Mr. and Mrs. M” 8 p.m. Chattanooga Theatre Centre, 400 River St. (423) 267-8534 “Mr. Mundoo” 8 p.m. Chattanooga Theatre Centre, 400 River St. (423) 267-8534

Sat 04.21 “Site Unseen” Augmented Reality Public Art Exhibition All day. Downtown Chattanooga Spring Plant Sale & Festival 8 a.m. Crabtree Farms, 1000 E. 30th St. (423) 493-9155 Bug-a-Palüza 8 a.m. Camp Jordan, 323 Camp Jordan Road Mid-South Sculpture Alliance Conference 9 a.m. Chattanooga State, 4501 Amnicola Hwy. (423) 697-3207 Chatty Crafty 10 a.m. Ross’s Landing, 100 Riverfront Pkwy Glass Street Live 10 a.m. 2508 Glass St. Party for the Planet 10 a.m. Chattanooga Zoo, 301 N. Holtzclaw Ave. (423) 697-1322

Roundup Western Preschool Adventure Day 10 a.m. Creative Discovery Museum, 321 Chestnut St. (423) 648-6043 Kidz Expo 11 a.m. Chattanooga Convention Center, 1150 Carter St. (423) 756-0001 Yoga HATCH in Chatty 11 a.m. Miller Plaza, 850 Market St. Dreamers in Action Luncheon Noon. Salvation Army ReCreate Café, 822 McCallie Ave. (423) 756-1023 Gallery Open House Noon. In-Town Gallery, 26A Frazier Ave. (423) 267-9214 Architectural Photography Walking Tour 1 p.m. Shuptrine Fine Art Group, 2646 Broad St. (423) 266-4453. “These Shining Lives” 2 p.m. Ensemble Theatre of Chattanooga, 1918 Union Ave. (423) 987-5141 Take Art/Leave Art Reception 3 p.m. AVA Gallery, 30 Frazier Ave. (423) 265-1282 Mid-South Sculpture Alliance Student

Exhibition Opening 4 p.m. UTC University Center, 615 McCallie Ave. (423) 280-0620 Caldron of Destiny 6 p.m. Artifact, 1080 Duncan Ave. UTC Wind Ensemble 7:30 p.m. UTC Fine Arts Center, Roland Hayes Hall, 725 Vine St. (423) 425-4601 CageFest Chattanooga 8 p.m. Barking Legs Theatre, 1307 Dodds Ave. (423) 624-5347 Manifest 8 p.m. The Camp House, 1427 Williams St. (423) 702-8081 “Mr. and Mrs. M” 8 p.m. Chattanooga Theatre Centre, 400 River St. (423) 267-8534 “Mr. Mundoo” 8 p.m. Chattanooga Theatre Centre, 400 River St. (423) 267-8534

Sun 04.22 Bug-a-Palüza 8 a.m. Camp Jordan, 323 Camp Jordan Raod Mid-South Sculpture Alliance Conference 9 a.m. Southside, Broad St. Chatty Crafty 10 a.m. Ross’s Landing, 100 Riverfront Pkwy.

CSO String Quartet at the Chattanooga Market 12:45 p.m. First Tennessee Pavilion, 1826 Reggie White Blvd. (423) 266-4041 Mid-South Sculpture Alliance Outdoor Exhibition Opening 1 p.m. Chattanooga State, 4501 Amnicola Hwy. (423) 697-3207 EAC Earth Day Circle of Men 1 p.m. The Crash Pad, 29 Johnson St. (423) 425-7826 Great Strides Walk & Fun Run 1 p.m. Greenway Farm, 5051 Gann StoreRaod (423) 425-6311 Public Art Smartphone Tour 2 p.m. Throughout Chattanooga “Whose Bard Is It Anyway?” 2:30 p.m. Hunter Museum, 10 Bluff View (423) 266-0944 “Mr. and Mrs. M” 2:30 p.m. Chattanooga Theatre Centre, 400 River St. (423) 267-8534 UTC Ensemble Cadek Community Orchestra 3 p.m. UTC Fine Arts Center, Roland Hayes Hall, 725 Vine St. (423) 425-4601 Chattanooga Clarinet Choir 5 p.m. First Cumberland Presbyterian Church,

1505 North Moore Rd. “These Shining Lives” 6:30 p.m. Ensemble Theatre of Chattanooga, 1918 Union Ave. (423) 987-5141

Mon 04.23 Scenic City Adaptive Cycling 6 p.m. Tennessee Riverpark, 4301 Amnicola Hwy. (423) 697-1345

Tue 04.24 National Puppy Day Adoptions 2 p.m. Life Care Center, 1500 Fincher Ave. (423) 894-1254 C.H.I.P.S. Golf 5:30 p.m. Brown Acres Golf Course, 406 Brown Road (423) 855-2680 Shen Yun World Tour 7:30 p.m. Tivoli Theatre, 709 Broad St. (423) 757-5050 Kayak Intsruction 7:30 p.m. Maclellan Gym, 600 Vine St. (423) 643-5716

Wed 04.25 Chattanooga Lookouts vs. Mobile Bay bears 7:15 p.m. AT&T Field, 201 Power Alley. (423) 267-2208

Map these locations on chattanoogapulse. com. Send event listings at least 10 days in advance to: calendar@ chattanoogapulse. com. • APRIL 19-25, 2012 • The Pulse • 25



Student Film on Broad i was in a student film once. it wasn’t an intentional film. it was more the result of boredom and beer; a few weird guys stuck in a snowy mountain cabin with two very patient girls. We made a monster movie, full of non sequiturs, rubber masks and silly shots. If you look hard enough, you might be able to find it on YouTube. It was entered in a film festival at Tennessee Tech, but understandably, didn’t win any awards. Until recently, that was the last time I participated in student film. As it turns out, one of the perks of being a film critic is that you suddenly become known as something of an expert. Over the past few months or so, I’ve been asked to give my opinions on WDEFTV Channel 12’s “Prime News at 7,” to be part of a movie panel for the Arts and Education Council, and to be a judge for the Broad Street Film Festival. It’s pretty cool, I have to admit. I spent most of last Thursday night watching student films. They are mostly shorts; miniature films with much to say and a short time to say it. It’s a difficult medium in film, to say the least. I’ve mentioned before that short films have to pack a lot of meaning and complexity into only a few minutes, which is something that’s hard to do, even for professionals. Student films are an exercise in form and technique—they aren’t necessarily meant to be lifechanging. Even the most famous of student films, such as George Lucas’ “THX 1138,” are largely visual in nature. The story is secondary, at times even an afterthought. More important is the movie magic, the sandbox of camera and editing techniques, the practice of taking an idea from storyboard to completion. These students are tak-

26 • The Pulse • APRIL 19-25, 2012 •

Student films are an exercise in form and technique— they aren’t necessarily meant to be life-changing ... These students are taking their first steps into a much larger world. ing their first steps into a much larger world. The Broad Street Film Festival is a celebration of the creative achievements of the students of Bryan College, Covenant College, The University of Tennessee at Chattanooga, Southern Adventist University, Lee University, and Chattanooga State. There are some 20 films that cover a wide variety of subject matter and style. From documentary to comedy to serious drama and simple inspiration, these films show what’s on the minds of our student population. Several are very clever and entertaining. Some

are less than wonderful. But all of them represent a concentrated effort to create, which is valuable and should be encouraged. There is great talent in the Scenic City and its surrounding areas. The Broad Street Film Festival shows us where some of it begins. I would encourage the Chattanooga film community to support these students in their efforts. It’s hard to put something of yourself out there for public criticism. If you are reading this on Thursday, April 19, cancel your plans and head down to the Majestic 12. Support local film and local film will reward you for it. Broad Street Film Festival Thursday, April 19 6 p.m. and 9 p.m. See all film festival entries Carmike Majestic 12 311 Broad Street Friday, April 20 6 p.m. Educational component for filmmakers Green Spaces 63 East Main Street Saturday, April 21 8:30 p.m. Awards ceremony Tivoli Theatre 709 Broad Street

Comix • APRIL 19-25, 2012 • The Pulse • 27


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Free Will Astrology ARIES

(March 21-April 19): You had to take the test before you got a chance to study more than a couple of the lessons. Does that seem fair? Hell, no. That’s the bad news. The good news is that this test was merely a rehearsal for a more important and inclusive exam, which is still some weeks in the future. Here’s even better news: The teachings that you will need to master before then are flowing your way, and will continue to do so in abundance. Apply yourself with diligence, Aries. You have a lot to learn, but luckily, you have enough time to get fully prepared.

TAURUS (April 20-May 20): Let’s see if you know what these exquisitely individuated luminaries have in common: Salvador Dali, Martha Graham, Stephen Colbert, David Byrne, Maya Deren, Malcolm X, Willie Nelson, Bono, Dennis Hopper, Cate Blanchett, George Carlin, Tina Fey, Sigmund Freud. Give up? They are or were all Tauruses. Would you characterize any of them as sensible, materialistic slowpokes obsessed with comfort and security, as many traditional astrology texts describe Tauruses? Nope. They were or are distinctive innovators with unique style and creative flair. They are your role models as you cruise through the current phase of maximum self-expression. GEMINI

(May 21-June 20): In December 1946, three Bedouin shepherds were tending their flock near the Dead Sea. They found a cave with a small entrance. Hoping it might contain treasure hidden there long ago, they wanted to explore it. The smallest of the three managed to climb through the narrow opening. He brought out a few dusty old scrolls in ceramic jars. The shepherds were disappointed. But eventually the scrolls were revealed to be one of the most important finds in archaeological history: the first batch of what has come to be known as the Dead Sea Scrolls. Keep this story in mind, Gemini. I suspect a metaphorically similar tale may unfold for you soon. A valuable discovery may initially appear to you in a form

28 • The Pulse • APRIL 19-25, 2012 •

rob brezsny

you’re not that excited about.


(June 21-July 22): The devil called together a committee meeting of his top assistants. He was displeased. Recruitments of people born under the sign of Cancer had fallen far below projected totals. “It’s unacceptable,” the dark lord fumed. “Those insufferable Crabs have been too mentally healthy lately to be tantalized by our lies. Frankly, I’m at wit’s end. Any suggestions?” His marketing expert said, “Let’s redouble our efforts to make them buy into the hoax about the world ending on Dec. 21, 2012.” The executive vice-president chimed in: “How about if we play on their fears about running out of what they need?” The chief of intelligence had an idea, too: “I say we offer them irrelevant goodies that tempt them away from their real goals.”

LEO (July 23-Aug. 22): “If you don’t run your own life, someone else will,” said psychologist John Atkinson. Make that your motto in the coming weeks, Leo. Write it on a big piece of cardboard and hold it up in front of your eyes as you wake up each morning. Use it as a prod that motivates you to shed any laziness you might have about living the life you really want. Periodically ask yourself these three questions: Are you dependent on the approval, permission, or recognition of others? Have you set up a person, ideology, or image of success that’s more authoritative than your own intuition? Is there any area of your life where you have ceded control to an external source? VIRGO (Aug.

23-Sept. 22): Here are the last words that computer pioneer Steve Jobs spoke before he died: “OH WOW. OH WOW. OH WOW.” I’d propose that we bring that mantra into as wide a usage as Jobs’ other creations, like the iPhone and iPad. I’d love to hear random strangers exclaiming it every time they realize how amazing their lives are. I’d enjoy it if TV newscasters spoke those words to begin each show, acknowledging how mys-

terious our world really is. I’d be pleased if lovers everywhere uttered it at the height of making love. I nominate you to start the trend, Virgo. You’re the best choice, since your tribe, of all the signs of the zodiac, will most likely have the wildest rides and most intriguing adventures in the coming weeks.

LIBRA (Sept. 23-Oct. 22): A starfish that loses an arm can grow back a new one. It’s an expert regenerator. According to my understanding of the astrological omens, you are entering a starfish-like phase of your cycle. Far more than usual, you’ll be able to recover parts of you that got lost and reanimate parts of you that fell dormant. For the foreseeable future, your words of power are “rejuvenate,” “restore,” “reawaken,” and “revive.” If you concentrate really hard and fill yourself with the light of the spiritual sun, you might even be able to perform a kind of resurrection. SCORPIO (Oct. 23-Nov. 21): Too much of a good thing isn’t necessarily good. (Have you ever hyperventilated?) Too little of a good thing can be bad. (Have you ever gotten dehydrated?) Some things are good in measured doses but bad if done to excess. (Wine and chocolate.) A very little of a very bad thing may still be a bad thing. (It’s hard to smoke crack in moderation.) The coming week is prime time to be thinking along these lines, Scorpio. You will generate a lot of the exact insights you need if you weigh and measure everything in your life and judge what is too much and what is too little. SAGITTARIUS (Nov. 22-

Dec. 21): Sculptor Constantin Brancusi had a clear strategy as he produced his art: “Create like God, command like a king, work like a slave.” I suggest you adopt a similar approach for your own purposes in the coming weeks, Sagittarius. With that as your formula, you could make rapid progress on a project that’s dear to you. So make sure you have an inspiring vision of the dream you want to bring into being. Map out a bold, definitive plan for how to

accomplish it. And then summon enormous stamina, fierce concentration, and unfailing attention to detail as you translate your heart’s desire into a concrete form.


(Dec. 22Jan. 19): “If there is one door in the castle you have been told not to go through,” writes novelist Anne Lamott, “you must. Otherwise, you’ll just be rearranging furniture in rooms you’ve already been in.” I think the coming weeks will be your time to slip through that forbidden door, Capricorn. The experiences that await you on the other side may not be everything you have always needed, but I think they are at least everything you need next. Besides, it’s not like the taboo against penetrating into the unknown place makes much sense any more. The biggest risk you take by breaking the spell is the possibility of losing a fear you’ve grown addicted to.

AQUARIUS (Jan. 20-Feb.

18): When rain falls on dry land, it activates certain compounds in the soil that release a distinctive aroma. “Petrichor” is the word for that smell. If you ever catch a whiff of it when there’s no rain, it’s because a downpour has begun somewhere nearby, and the wind is bringing you news of it. I suspect that you will soon be awash in a metaphorical version of petrichor, Aquarius. A parched area of your life is about to receive much-needed moisture.

PISCES (Feb. 19-March 20): Forty percent of Americans do not know that the dinosaurs died out long before human beings ever existed. When these folks see an old cartoon of caveman Fred Flintstone riding on a Diplodocus, they think it’s depicting a historical fact. In the coming weeks, Pisces, you need to steer clear of people who harbor gross delusions like that. It’s more important than usual that you hang out with educated, cultured types who possess a modicum of well-informed ideas about the history of humanity and the nature of reality. Surround yourself with intelligent influences, please.

Jonesin’ Crossword

matt jones

600 words DEADLINE EXTENDED! Third Annual Short Story Contest “Chattanooga Stories” For our Third Annual Story Contest, aka “600 Words,” we introduce the theme “Chattanooga Stories.” In 600 words, tell a story about our town—a distant memory, a recent event or encounter, for example—and submit it by email only (along with your contact information) no later than April 30, 2012, to: Subject: Short Story Contest

“Who’s in Charge Here?”—four who should be. Across

1. Plenty of 6. Coffeehouse drink 10. Post your thoughts online 14. Hit the town 15. “Get ___” 16. Hawaiian island where much of “Lost” was filmed 17. Room under a roof 18. WWI spy ___ Hari 19. Mufasa, for one 20. Big shot overseeing metamorphoses? 23. Brother of Michael and Jermaine 24. Buenos Aires’ loc. 25. Dunking Ming 27. Big shot in the flexible straw industry? 34. ___ Domani wine 36. Big berry 37. “La Traviata” composer 38. Fend (off) 40. Cuba or Curacao: abbr. 41. Bartender on “The Love Boat” 42. Stuck in the microwave

43. Title role for Jodie Foster 45. Plus-size model born Melissa Aronson 46. Big shot in charge of locksmiths? 49. Nincompoop 50. Genetic messenger material 51. Five, in France 53. Big shot in the salad factory? 59. Guilty or not guilty 61. Furniture giant 62. Spotted laugher 63. Brazen 64. D.C. team 65. Fencing swords 66. Hot month 67. Watches closely 68. Income, in Paris


1. “Jumpin’ Jack Flash, it’s ___...” 2. Women’s rights activist Lucretia 3. Arby’s side item 4. He wears green and eats mushrooms 5. “I could go on and on” 6. Actress Gertz of

“Twister” 7. Cracked open a smidge 8. Take to the polls 9. Genesis album that looks like a rhyme scheme 10. Meat sauce 11. Grizzly hideaway 12. “I’m onto your scheme!” 13. “Bop ___” (Parliament song) 21. Qatar’s capital 22. Roman fountain 25. Kind of question with a 50/50 answer 26. Go on the fritz 28. Cupcake topper 29. Prop for Bob Ross 30. Girl, in Grenoble 31. Everything’s always about her 32. Dutch cheeses

33. Jasmine and basmati 35. Heat ‘n’ eat 39. Patsy’s “Absolutely Fabulous” friend 44. Shoe string 47. Nobel Prizewinning novelist ___ Gordimer 48. Be indecisive 52. Semiconductor variety 53. “___ no, we won’t go” 54. Just fine 55. Party 56. Scottish miss 57. Technology website now owned by CBS Interactive 58. Effortlessness 59. Sandwich with the crusts cut off 60. Reed or Rawls

Jonesin’ Crossword created By Matt Jones. © 2012 Jonesin’ Crosswords. For answers to this puzzle, call: 1-900-226-2800, 99 cents per minute. Must be 18+ to call. Or to bill to your credit card, call: 1-800655-6548. Reference puzzle No. 0568. • APRIL 19-25, 2012 • The Pulse • 29

Life in the Noog

chuck crowder

Backwash Beer: The Fruit Fly Death Trap “ it’s just halfway into april and i’m already scratching three mosquito bites on my skin. In fact, as I’m writing this with my office door open to enjoy our unseasonably mild winter/spring/summertime combo, I can see those little black bastards emerging from underneath the bricks of my rooftop patio and headed this way as they sniff out my exposed, blood-filled limbs. Damn it! I despise mosquitoes. And, since our winter low was somewhere around 50 degrees, the Noog’s warm temperatures over the past year have likely enabled their species to thrive in much greater numbers than normal. And normal is usually awful. Aside from transporting malaria and other deadly diseases, I can’t for the life of me figure out Mother Nature’s purpose for these bloodsucking bastards. My “trusty” Wikipedia page doesn’t really tell me why either, but does offer some other interesting tidbits: “Mosquitoes are very widespread, occurring in all regions of the world except for Antarctica.” Doesn’t that statement apply to just about every living creature that can’t stand subzero temperatures? I read on. “In the bloodsucking species, only the females suck blood.” That makes sense. “Not all mosquitoes transmit diseases under the same circumstances. For example, some species attack people in houses, and others prefer

honest music

to attack people walking in the forest.” What!?! “Attack!?!” The page goes on: “Some authorities argue that mosquitoes are one of the most dangerous animals on earth.” Wow. I thought mosquitoes were pesky insects, but “dangerous animals?” Lions. Tigers. Mosquitoes? Forget bloodsucking mosquitoes, flying insects in general are just plain annoying. I recently had an outbreak of fruit flies in my house—likely caused by my not taking out the trash in a timely fashion. Let me tell you, getting rid of fruit flies is one of the most time-consuming and frustrating pest-control tasks one will ever encounter. Fruit flies must multiply like 10 or twenty 20 a minute. It starts

out with the one you notice first. Then, 10 minutes later, they’re everywhere. Taking out the trash the obvious first step. No help. Run the garbage disposal. No help. Wipe down counters with bleach. No help. Vacuum and mop. No help. All you’ve done at this point is just piss off the little buggers and encourage them to hang around until that next inevitable juicy piece of trash is discarded within their former nest. And believe me, they can wait. Since I can’t recall a can of Raid ever promoting the demise of fruit flies as a benefit of it’s poisonous formula, it took a little bit of online research to obtain a few pointers on capturing and/ or killing the dozens (and counting) that now called my kitchen home. Most of the home pest-control remedies I discovered included ingredients not normally found in a single man’s pantry. You know, stuff like sugar, vinegar, fresh fruit or even fruit juice. It’s sad, but even the most primitive methods of fruit fly extermination required items I don’t stock, except one: The beer bottle trap. Drink a bottle of beer down to near backwash, leave it out, and the fruit flies will come on in. Then, when you notice a bottle containing a few, simply recap it and discard. This trick is espe-

Most of the home pest-control remedies I discovered included ingredients not normally found in a single man’s pantry. It’s sad, but even the most primitive methods of fruit fly extermination required items I don’t stock, except one: The beer bottle trap.

cially intriguing to me, and since I love beer, very doable. Pretty soon I had at least a 12-pack’s worth of empties on every table in the house (just in case). And, within a couple of days, it worked. One pest you don’t see much of any more is the common house fly. When I was a kid a staple of any home was a fly swatter hanging on the wall. Even as a youngster I got pretty good at timing the velocity of its deadly smack against a fly’s incredibly fast reflexes. Nowadays, in our sealed-up, LEED-certified, TVA-EnergyStar-Rated, double-paned, energy-efficient society you just don’t see that many house flies actually in a house any more. I didn’t realize how strangely I felt about that phenomenon until recently. I was watching TV in the dark with a lady friend when we no-

ticed a very large house fly affixed to the overwhelmingly attractive glow of my 53-inch screen. As it changed positions several times on top of our show I inquired as to whether the pest was bothering her. She said no, and I must admit it actually didn’t bother me, either. I think we both realized its presence added a strange sense of comfort to my living room. Despite its distracting nature and my former prowess with the swatter, this fly was different in that it made us feel a little more at home. Chuck Crowder is a local writer and general man about town. His opinions are just that. Everything expressed is loosely based on fact and crap he hears people talking about. Take what you read with a grain of salt, but let it pepper your thoughts.

local and regional shows

Uncle Touchy with Saturnine Tales ($3)

Wed, Apr 18


Roshambeaux with Brian Hensley and the Wild Kind ($3)

Thu, Apr 19


7pm Sun, Apr 22 Earth Day Showcase: Star & Micey, Raenbow Station, The Seedy Seeds, The Winter Sounds and Mythical Motors ($5) Live Irish Music following the Irish Session players every Sunday Night Free shows start at 7pm. Apr 29: Molly Maguires

30 • The Pulse • APRIL 19-25, 2012 •

Full food menu serving lunch and dinner. 11am-2am, 7 days a week. 35 Patten Parkway * 423.468.4192 * • APRIL 19-25, 2012 • The Pulse • 31

The Pulse 9.16 » April 19-25, 2012  
The Pulse 9.16 » April 19-25, 2012  

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