“I want to take all of the beautiful ingredients from the farms, all of the sunshine, air and natural resources and funnel it into a glass,” Stamper said. Creating his own juices, infusions and even his own ginger beer, he eschews the manufactured syrups and refined sugar used by other bartenders. The results are distinct cocktails and unique libations that compliment TerraMáe’s comforting comestibles to a tee. Of course, there is also a thoughtfully curated wine and beer selection to suit every taste, whether it be a Chateau Mouiex Bordeaux or a Kentucky Bourbon Barrel high-gravity ale.
Bryan Miller of The New York Times once said, “The qualities of an exceptional cook are akin to those of a successful tightrope walker: an abiding passion for the task, courage to go out on a limb and an impeccable sense of balance.” I believe that describes dining at TerraMáe perfectly.
• Mike McJunkin loves low-country, locally sourced food and craft beers. Catch him eating everything but the kitchen sink in and around Chattanooga.
TerraMáe Appalachian Bistro
120A E. 10th St. • (423) 710-2925 • terramae.org
Monday-Saturday • Lunch: 11 a.m.-2 p.m. • Dinner: 5-10 p.m.
Wine & Beer Specials
- Monday nights, bottles of wine are half price
- Tuesday nights feature beer pairings with Chattanooga Brewery Beers