Chattanooga, TN October 2023

Purvi Patel Business Owner

Hello, Chattanooga City Lifestyle!

Hello, Chattanooga City Lifestyle Readers!

My name is Amber Harris and I am thrilled to be the new publisher of the Chattanooga City Lifestyle Magazine. Originally from Chicago, I recently moved to the greater Chattanooga area, by way of Austin, Texas, and Nashville six years prior.  Chattanooga has held a special place in my heart for the past four years and I am completely in awe of its beauty and authenticity.

First, I want to say thank you to all of you who have been loyal followers for the duration of this magazine. Our previous publisher, Rebecca, did a wonderful job curating a space for creatives to showcase their gifts around the community giving me the motivation to keep the expansion of this publication evolving! Being able to connect businesses with the public has always been a personal and professional passion of mine, so working with a myriad of people within one publication was the perfect fit.

My professional experiences consist of marketing, events, and public relations throughout a wide variety of industries including: retail management, hospitality, real estate marketing, the music industry, construction, and business development. I have truly appreciated the power of networking and creating genuine connections through these various endeavors. Don’t be surprised when you see a bit more content that showcases how pet-friendly our city is and our emerging music scene!

Having good taste is something I have always admired, especially when it comes to what we eat and drink. Chefs, cooks, mixologists, sommeliers, and bakers are, in my eyes, artistic scientists, combining presentation with flavor. Working alongside many talented people throughout my hospitality career, F&B artists take the cake! Living in a variety of regions throughout my life, food has always been the pastime that can bring people together under any circumstances.

Enjoy our food and beverage issue which displays a diverse range of cuisines and cocktails throughout our deliciously charming city. As you can imagine with so many talented local spots, it was hard to pick just a few! Cheers!

AMBER HARRIS, PUBLISHER @CHATTANOOGACITYLIFESTYLE

October 2023

PUBLISHER

Amber Harris | amber.harris@citylifestyle.com

EDITORIAL COORDINATOR

Belinda Martin | belinda.martin@citylifestyle.com

CONTRIBUTING WRITERS

Paige Ivey Evatt, Eva Horning, Eve Robles, Kendra Simons

CONTRIBUTING PHOTOGRAPHERS

Emily Bigham Unkle, Hacker Media, Ivey Photo, Kody Dahl, Right Hook Creative, The SimonWest Agency, Tim Moore, WanderMoore Photography, Caleb Timmerman

Corporate Team

CHIEF EXECUTIVE OFFICER Steven Schowengerdt

CHIEF OPERATING OFFICER Matthew Perry

VICE PRESIDENT OF SALES Tiffany Slowinski

EXECUTIVE DIRECTOR OF HR Janeane Thompson

DIRECTOR OF FIRST IMPRESSIONS Jennifer Robinson

TECHNICAL DIRECTOR Josh Klein

CONTROLLER Gary Johnson

AD DESIGNER Rachel Collins

LAYOUT DESIGNER Kelsey Ragain

city scene

Where neighbors can see and be seen.

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Tag your Instagram photos with @chattanoogacitylifestyle

1: Attendees at the Second Annual Bingo for the Grove Event at the Hunter Museum. 2: Tipsy Tin Owner, Penny Chevalley, at a cocktail shoot for this month’s issue of CCL. 3: Guests dine at the soft opening of Civil Provision and Bar on Signal Mountain. 4: Attendees of the West Village Street Festival featuring the band “Call Me Spinster.” 5: Mulberry West Village, the newest restaurant coming to the West Village in Fall 2023. 6: Roxie Caldwell celebrates her birthday with friends at Wooden City. 7: Wander Chatt’s newest treehouse, The Artistree House, located on Lookout Mountain.

IVEY PHOTO

THE SIMONWEST AGENCY @GBELINDAMARTIN

WANDERMOORE PHOTOGRAPHY

WEST VILLAGE CHATTANOOGA

WEST VILLAGE CHATTANOOGA

WANDER CHATT

Inspiration for your best local life.

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Hidden gem alert!

Good news happening right in your neighborhood.

Local content by local creators.

Inside scoops on local businesses & events.

business monthly

A round-up of exciting news from local businesses.

Massey's Kitchen Brings Mediterranean Inspired Cuisine to Lookout Mountain

In June, Massey's Kitchen opened on Lookout Mountain with an aim to be the community gathering place for friends and family to connect while enjoying great food and cocktails. With a passion for authentic, made-from-scratch dishes, the menu provides house-made artisanal breads, pizzas, sandwiches and more all made with fresh ingredients. Massey’s Kitchen brings the flavors and culture of the Mediterranean to our local community through our open-air spaces, authentic menu and energetic atmosphere.

Want to be featured?

Get in touch by heading over to our landing page to connect: CityLifestyle.com/Chattanooga

Photography @MasseysKitchenLookout

by the cuisine of Costa Rica and other Latin American countries. Mario & Joel Tax grew up in Guatemala and Hannia in Costa Rica. The family is excited to bring a modern twist on Latino cuisine to the Chattanooga area.

Photography Sabor Modern Latino & Sushi

local experiences

The best places and things to do in our area.

Our community is brimming with incredible food and drinks to indulge in and we’ve selected some of our picks that you must experience for yourself. Bon appetit and cheers!

Our Picks for Foods to Feast On

CIVIL PROVISIONS & BAR: Tucked away in the forest hills of Signal Mountain, this hidden gem offers an elevated dining and drinking experience. 720 Mississippi Avenue | Signal Mountain, TN

MAIN STREET MEATS: Dedicated to supporting local farms, this butcher shop and restaurant lets the local product drive the menu, boasting farmto-table foods and deliciously crafted speciality cocktails.  217 East Main Street | Chattanooga, TN

THE ROSECOMB: This 21+ restaurant and bar serves Appalachian-inspired foods, craft cocktails, beer and wines. The menu can also be converted entirely into gluten-free alternatives. 921 Barton Avenue | Chattanooga, TN

UNKNOWN CALLER: With a uniquely inconspicuous entrance from a telephone booth, this speakeasy-style bar offers an exciting atmosphere and an ever-changing menu of craft cocktails.  715 Cherry Street | Chattanooga, TN

TWO TEN JACK: A Japanese-inspired bar and ramen house, this restaurant promises a genuine izakaya experience, ramen, sushi, and more! 1110 Market Street | Chattanooga, TN

MEET THIS MONTH’S CURATOR Ryleigh Roberts | @ledfordryleigh

Ryleigh is a freelance writer and photographer who recently graduated with a Bachelor’s degree in English and a minor in Philosophy. She is passionate about education and is currently attending graduate school.

CIVIL PROVISIONS & BAR

A Touch of Rustic Civilized Charm, Poised to Redefine Signal Mountain’s Dining Scene

ARTICLE BY EVE ROBLES | PHOTOGRAPHY BY EMILY BIGHAM UNKLE, TIM MOORE & WANDERMOORE PHOTOGRAPHY

It is no secret that Signal Mountain offers stunning views with access to outdoor adventure. Now, this quaint town is setting its mark on the culinary scene with the opening of Civil Provisions and Bar.  Making its debut in July, Jason Bowers, co-owner of other Chattanooga staples like The Bitter Alibi, The Daily Ration and Clever Alehouse, added Civil Provisions and Bar to his culinary repertoire.

“Having been in Chattanooga for ten years, I have seen this city grow substantially and I really wanted to invest in the community.  It is important to me that we are community-oriented and that has always been a core focus for all my restaurants,” Bowers explained.  “With any place in town, I find what the community needs and strive to be that spot for them.”

So, when Bowers discovered that the former Italian Hummingbird Pastaria was set to close, he decided to repurpose this local hub for the community.  “We are really just trying to take the place of a business that had been there for so long. Everyone did everything from their birthday parties to graduation parties there. It always felt like a place where multiple generations could come in and hang out. So we want to keep that, but grow.”

Civil Provisions aims to pair fresh high-quality food with equally high-quality wines and cocktails, making it one of the few cocktail bars in the Signal Mountain area.  Currently offering an abbreviated menu, Bowers told us, “We wanted to start small so that we could perfect the dishes. The vision long-term is a seasonal menu with a pan-Mediterranean influence.  I want to be able to gather all different influences, from Spanish and Italian to Mediterranean and beyond, and provide those plates to guests.  We don’t want to only be known for one specific genre of cuisine.”

With culinary creativity and rotational offerings, Bowers plans to keep staples on the menu while giving guests an opportunity to try new flavors they otherwise may not have experienced.  This culinary exploration provides an “open-ended influence so that our guests continue to be excited about spending time here.”   And it is this cuisine fluidity that provides an element of surprise for its patrons. “It is nice that people can come in and be surprised by what we offer.”  In addition to the delectable food, Civil Provisions proudly boasts a meticulously curated beverage menu that includes wine, cocktails and mocktails.

Upon entering Civil Provisions and Bar, guests are met with an intimate ambiance. From the outdoor patio to the walk-up white-topped bar, the thoughtful design invites its guests to feel immediately at home. With stellar reviews across multiple platforms, Civil Provisions is quickly becoming a local favorite.  “I see

Signal Mountain as a strong community that likes to support each other.  Opening a restaurant in a community like this feels personal.  The amount of people who have visited and shared praises and gratitude for doing this, is so much more than a oneway relationship.”  Bowers continued, “The staff is wonderful and care so much.  They put so much time into curating the culinary and beverage offerings.”  The knowledgeable and attentive staff round off the quality service offered to each guest.  Intimate and welcoming, the entire dining experience makes for a perfect place to bring family, have a date night, celebrate a milestone or to simply have an exceptional dining experience.

Now offering catering services for all private event sizes, Civil Provisions goes even further by providing bar service options.  “In addition to food services, within our restaurant group, we have full bar services.  So, we have the ability to provide beer, wine, and cocktails at events throughout Chattanooga.  We also partner with other local restaurants to help provide our guests with the best catering experience.”  No scale is too large or small for private events, making catering with Civil Provisions a complete service offering for its clientele.

As for the future, Bowers has exciting plans for Civil Provisions.  In early October, monthly dinner experiences with intentional wine pairings will begin.  Bowers notes, “This private evening event will have a full-time wine steward and

EVERYTHING THAT HAS GONE INTO THIS IS FOR THE PEOPLE. THIS COMMUNITY. I WANT PEOPLE TO VISIT AND FEEL THAT THIS IS A PLACE THEY WILL CONTINUE TO COME TO.

bring in local chefs to offer new cuisine with wine pairings from reserve bottles.  This will be a relaxing environment where guests can learn about wine while enjoying some delicious food.” Additionally, Bowers has plans to utilize the pizza ovens from the former restaurant to make homemade bread. As for any hints at culinary additions patrons will look forward to, Bowers plans to create a scratch kitchen and noted a possible addition of marine cuisine.  “Seafood is something that we do not get to experience much of here in Chattanooga.  I am currently working with distributors to bring fresh seafood so that we can provide that to our customers. We want to be able to keep the food as local and regional as possible and it allows us to continue to be creative.” With keen attention to detail, the future of Civil Provisions and Bar promises to consistently offer something new.

When asked to describe Civil Provisions, Bowers poignantly noted that above all else “I would say–welcoming and intentional. Everything that has gone into this is for the people. This community.  And it is important that that comes across. We want it to feel refined without being stuffy.  I want people to visit and feel that this is a place they will continue to come to.” And just as Jason Bowers feels the community rallying around Civil Provisions, he too wants the community to know that this special place is here to become a part of this mountain family. “There is something really special up here. And we are glad to be a part of it.”

There is no question that with a passion for culinary innovation and a commitment to using the freshest, locally-sourced ingredients, Civil Provisions and Bar is set to be a haven for food enthusiasts and a gathering place for the community.

“I SEE SIGNAL MOUNTAIN AS A STRONG COMMUNITY THAT LIKES TO SUPPORT EACH OTHER.  OPENING A RESTAURANT IN A COMMUNITY LIKE THIS FEELS PERSONAL.”

ARTICLE BY KENDRA SIMONS PHOTOGRAPHY BY THE SIMONWEST AGENCY, RIGHT HOOK CREATIVE, HACKER MEDIA

Cocoa Asante

ELLA LIVINGSTON IS LIVING PROOF THAT ONE MOMENT CAN CHANGE EVERYTHING

TELL

US ABOUT YOURSELF.

I am an immigrant born in Ghana who moved to the U.S. when I was three. I graduated from Spelman, an HBCU in Atlanta. I mention that because it was so transformative for who I am especially as a Black woman in the spaces I am. I was a secondary math teacher for several years until I retired in March of this year.

HOW DID COCOA ASANTE COME TO BE?

The surprising thing is: I am not a chocoholic. I had this random experience while studying abroad in Tokyo, Japan. I went to this ritzy store NAMA and spent like $20 on this box of chocolate. The customer service was AMAZING. They made me feel like a queen. Then I tried the chocolate and it was absolutely amazing and it changed my life. I remember it melting in my mouth, the texture, how fresh it was. It made me want to have that experience here in the US. It was my inspiration.

It felt incredibly amazing. I always knew social media was our shot. It only takes a video, just one and ours went to the right person. I am beyond grateful and I think I still haven't fully processed it yet. I'm just excited for the future and the positive publicity it brought to Chattanooga. To be a part of that was incredible. CONTINUED >

“I love it here. I want to grow here, and as long as we have the support not just from a customer standpoint but as far as resources, capital, and Chattanooga continuing to grow.”

WHAT WAS IT LIKE TO SEE YOUR BUSINESS GO VIRAL ALMOST OVERNIGHT?

It felt incredibly amazing. I always knew social media was our shot. It only takes a video, just one and ours went to the right person. I am beyond grateful and I think I still haven’t fully processed it yet. Summer is normally our slow season and we have not even stopped between orders, moving, the grant, our Kickstarter, prepping for the holiday season, etc. It was an absolute miracle. I’m just excited for the future and the positive publicity it brought to Chattanooga. To be a part of that was incredible.

DESCRIBE YOUR TRANSITION TO FULL-TIME ENTREPRENEURSHIP.

Honestly, it is something I am grateful for every day. I don’t know if people realize the gratitude I sit in every day. No one will fully understand the incredibly hard work of being an educator in a high needs school, especially during the pandemic, while also having a baby, then dealing with severe postpartum for over two years. I just feel gratitude.

WHAT ARE SOME MISCONCEPTIONS ABOUT BEING AN ENTREPRENEUR?

That you can just do whatever you want, that you are always making money, and that we are doing whatever we want with the money we make. People don’t realize we have payroll, accounting, insurance, taxes, purchasing ingredients, and paying for the space. In three months alone, we literally spent over $40,000 in shipping. That doesn’t even include packaging, the ice packs, or the peanuts. It’s a lot on you. People don’t see all the sacrifices we make. I pay myself last.

WHAT DO YOU LOVE ABOUT CHATTANOOGA?

What stands out to me about Chattanooga is all the scenic nature outdoors. We didn’t have that in Atlanta. I love it here. I want to grow here and plan to stay as long as we have the support not just from a customer standpoint but as far as resources, capital, and Chattanooga continuing to grow.

Learn more about Ella Livingston and Cocoa Asante at cocoaasante.com

OTHER MILK CO.

ARTICLE BY EVA HORNING

PHOTOGRAPHY BY CALEB TIMMERMAN & KODY DAHL

HOW ELIZABETH BOUNDS IS CHANGING THE ALTERNATIVE MILK INDUSTRY FOR THE CHATTANOOGA COMMUNITY

For years, one of the greatest debates in the South has been the pronunciation of the word “pecan.” Is it “pea-can” or “puh-kahn”? Native Mississippian, Elizabeth Bounds, has long pronounced it “puhkahn”, but since starting her business, she has heard it said many different ways when asked: “Why pecans?”

Pecans are a versatile nut for baked goods, salads and even savory dishes, but what Bounds does with her pecans is quite unique. She turns them into milk. In the plant-based milk market, pecans are the least common, however, Bounds reasoning is simple: locality. Bounds notes, “I mean it’s like a 32-billion-dollar industry, right? So, you could ask why would you get into that? And I think that there is a space for people doing it on a local level. I live in Chattanooga, so it made sense. Why not source as locally as possible? Georgia is the largest producer of pecans.”

Like over half of the world’s population, Bounds was born lactose intolerant. And like so many growing up in the 90s, she had to rely on soy-based dairy alternatives. Only recently has the plant-based milk market expanded substantially, something Bounds is grateful for as are many others. “I was vegan for two years and as I was on a health journey, I was noticing how much plant-based milk I was consuming and the waste it created since the wax cartons are not recyclable in our area in addition to the gums and fillers to help stabilize and thicken it. And I thought you know I don’t really want that going in my body. I feel like there’s got to be other people who feel this way.”

That’s when Other Milk Co. began. Other Milk offers the Chattanooga community a local, sustainable and delicious commodity. Taking inspiration from the past, Other Milk is packaged in glass bottles and delivered to customers’ doorsteps: a family tradition she unconsciously began to follow. Recently, Bounds found out that her own great-grandfather was a milkman. “I feel like I have a kindred milk delivery experience or spirit in our family,” she gleefully explains.

Aesthetically, glass bottles seemed like the right and responsible choice for Bounds. “We are responsible for what goes out into this world.  I didn’t see it going any other way than the glass. Plus, it looks nice, it feels nice, it pours well. There is something really special about it,” she explains.

As for settling the pronunciation debate? Well, Bounds might compromise. Although she has always said “puh-kahns”, after hearing so many Georgian counterparts pronounce it “pea-cans”, she laughs and says, “I might adopt that. It’s really cute.”

Learn more about Elizabeth and Other Milk Company on Instagram at @drinkother.

Elizabeth Bounds, Founder, Other Milk Co.

Garden to Glass

ELEVATE YOUR EVENT WITH COCKTAILS BY TIPSY TIN

Owned by Penny Chevalley, Tipsy Tin, is a leader in the local wedding and event community. Operating primarily from a fleet of trailers converted into mobile bars, Tipsy Tin is known for their signature garden-to-glass cocktails. By infusing locally grown herbs and botanicals into their cocktails, Penny has crafted a cocktail menu that is truly one of a kind. Here, she shares recipes for some of her most requested fall-inspired libations.

ARTICLE

BY PAIGE IVEY EVATT PHOTOGRAPHY BY IVEY PHOTO

Full

ingredients: directions:

• 1 ½ oz. gin

• ½ tsp food-grade activated charcoal powder

• 3 oz. pineapple juice

• ¾ oz. lime juice

• soda water

Decorative Element:

• Add a large ice sphere for a floating moon effect.

1. In a cocktail shaker, add the charcoal powder, pineapple juice and stir until dissolved. (Note: Activated charcoal can affect some medications, so please use with caution. It is okay to leave out and sub for a food grade sparkle dust for a similar effect.)

2. Add remaining ingredients except soda water to shaker with ice and shake until chilled and combined.

3. Strain into a coupe glass and top with soda water to taste.

Amarillo Punch

ingredients:

• 1 oz. Malibu coconut rum

• ¾ oz. peach Schnapps

• 1 oz. freshly squeezed orange juice

• 1 oz. pineapple juice

• Splash of grenadine

Garnish Options:

• cherries or orange slices

directions:

1. Mix rum, peach Schnapps, orange and pineapple Juices in a shaker and fill with ice.

2. Shake until the shaker is chilled.

3. Strain into a glass filled with ice.

4. Drizzle grenadine on top of cocktail, it will float to the bottom.

5. Garnish with cherries and orange slices.

Blackberry Speakeasy

ingredients:

• 1 ½ oz. Bulleit rye whiskey

• 1 ½ oz. lemon juice

• 2 oz. vanilla blackberry & rosemary simple syrup

directions:

1. In cocktail shaker, add 2 oz of simple syrup, lemon juice and rye whiskey.

2. Add ice to the shaker and shake until chilled.

3. Strain into a lowball glass with ice sphere or cube.

Vanilla Blackberry & Rosemary Simple Syrup

ingredients:

• 1 c. water

• 1 c. sugar

• 1 ½ c. fresh blackberries

• 2 sprigs fresh rosemary

• 2 tsp. vanilla extract (homemade or store-bought)

directions:

1. In a small saucepan over medium-high heat, add water, sugar, blackberries, rosemary and vanilla extract.

2. Bring to a boil, stirring occasionally and mashing blackberries as you go.

3. Once at a boil, reduce heat and simmer for 5-10 minutes, stirring to keep it from burning.

4. Place strainer over a heat proof bowl and pour contents of saucepan through.

5. Use a rubber spatula to press all the juice out of berries and discard pulp.

6. Cover bowl with plastic and place in fridge to cool.

7. You can also store it in a swing-top bottle for about a month.

Midnight Margarita

ingredients:

• 2 oz. Mezcal (or Blanco/Silver Tequila)

• 1 oz. pomegranate juice

• 1 oz. lime juice

• 1 oz. agave nectar

• 8-10 fresh blackberries

• 2 sage leaves, torn

directions:

1. Rim glass with sugar or salt (to your preference) and fill with ice.

2. Combine blackberries, sage leaves, agave nectar, and lime juice in cocktail shaker and muddle until blackberries are well smashed.

3. Add ice, Mezcal (or tequila) and pomegranate juice to cocktail shaker and shake until cold.

4. Strain over glass.

Apple Cider Old Fashioned

ingredients:

• 2 oz. fresh apple cider (Quality is key.)

• 2 oz. bourbon (or whiskey)

• ½ tsp. brown sugar

• Dash of Angostura bitters

Garnish Options:

• fresh apple slices, cinnamon sticks, dehydrated orange slices, or Luxardo cherries

directions:

1. Combine apple cider, brown sugar, and bitters.

2. Stir together in a low-ball glass until sugar is dissolved.

3. Add ice and bourbon or whiskey.

4. Top with garnishes, any combination can be used for a fall twist!

Witches Brew

ingredients:

• 2 oz. Empress 1908 Gin

• 1 oz. Blue Curacao

• 1 oz. lemon juice

• Soda water (or lemon lime soda)

• Crushed ice

Garnish Options:

• dehydrated blood orange slices

directions:

1. Fill a highball glass with crushed ice.

2. Add the Blue Curacao followed by the lemon juice.

3. Add the gin and top with soda.

4. Pour all the ingredients gently, especially the soda as otherwise the drink will not layer. If you naturally have a heavy hand, then pour the ingredients over the back of a spoon to help you pour gently.

Bingo for the Grove

THE SECOND ANNUAL FUNDRAISER FOR ORANGE GROVE CENTER

ARTICLE BY KENDRA SIMONS PHOTOGRAPHY BY THE SIMONWEST AGENCY

In its second year, Bingo for the Grove has superseded last year’s numbers with tickets selling out well in advance of the event and continues to be an impactful fundraiser for Orange Grove Center. With an incredible 26 sponsors, 10 underwriters, and several donations made at the event with more donations still rolling in, the center is sure that it has surpassed its $125,000 goal.

After the incredible success of the first year, there were no questions about making this event an annual one. Though there is a tense, deep history regarding bingo as charitable fundraising in the state of Tennessee, the Orange Grove Board of Directors was relieved when the legislature once again allowed the game to be played for charity in January 2022, sparking the inaugural Bingo for the Grove event.

Funds raised at the event benefit Orange Grove Center’s transportation needs, physical education, art, and music programs, which are entirely funded by what is raised through the generosity of donors. The event provides the staff at Orange Grove Center with an opportunity to share everything they do with younger professionals in the community in the hopes they will want to be involved for years to come.

Orange Grove will be hosting their 15th Annual Golf Tournament at Council Fire Golf Course on October 24, 2023. Find out more about this event and Orange Grove Center at orangegrovecenter.org .

MAKING LIFE BETTER FOR CHILDHOOD CANCER FAMILIES