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ChatÓ Brasserie A Wine Lover’s Dream

Open for 10 months now on the North Shore, ChatÓ Brasserie serves New American cuisine in an upscale casual environment. more »

Mar 22, 2012 by in Featured Dining

Charlie’s — What a Sports Bar Should Be

My bacon cheeseburger was positively massive—as in, I had to slow down to consider how to take a bite. The juicy giant was accompanied by an ample portion of thick-cut steak fries to complete the quintessential all-American meal... more »

Mar 29, 2012 by in Featured Dining (1 Comments)

The Real Thing

At the same time, both Coke and Pepsi soft drink engineers had another monumental change in the works. On Nov. 6, 1984, the two companies announced they were no longer using sugar in their drinks and were instead replacing it with HFCS. more »

Apr 5, 2012 by in Sushi & Biscuits

Single? Get Small

A trip to the grocery store makes it seem like every customer is either shopping for a family of four or eating like Val Kilmer after he saw the reviews for “Island of Dr Moreau.” more »

Apr 12, 2012 by in Sushi & Biscuits

The Ambiguity of Authenticity

Authentic cuisine. That phrase gets thrown around as carelessly as “world famous,” “award winning,” and “I’ve never done this before,” but what does it really mean? What makes a dish authentic? more »

Apr 26, 2012 by in Sushi & Biscuits (1 Comments)

In Search of the Legendary Sauceburger

If you remember the legend that was The Burger House in East Ridge, the Sauceburger is synonymous with a beautifully simple, but simply delicious hamburger in a plain white wrapper. more »

May 17, 2012 by in Sushi & Biscuits (5 Comments)

On Memorial Day, Become a Grilling Hero

Magazines, food TV and the Internet have been over complicating the process of cooking meat over hot coals for decades, so put down your pens and food journals for a minute and strip this process down to its tasty, tasty basics. more »

May 24, 2012 by in Sushi & Biscuits

In Praise of Chattanooga and Purple Corn

Ferran Adrià, the father of molecular gastronomy, calls Peruvian cuisine “the future of gastronomy”... more »

May 31, 2012 by in Sushi & Biscuits

Sushi Nabe Serves Comfort Food, Japanese-Style

Sushi Nabe is all about a relaxing experience. It's no small feat to make Japanese cuisine feel so familiar. Nabe-san and Chikako welcome all of their guests like family, and their warmth and radiance is evident in every aspect of their operation. more »

Jun 21, 2012 by in Featured Dining

Chicken Livers: Like Sex, The Worst is Good

Our column Sushi & Biscuits dives into the deep end of a delicacy you can get at locations as casual as a convenience store, to upscale establishments and everywhere in between. more »

Jun 21, 2012 by in Sushi & Biscuits

Philosopher King of Sandwiches

Warren Zevon famously said, “Enjoy every sandwich,” when faced with the impending certainty of his own death. more »

Jul 5, 2012 by in Sushi & Biscuits

212 Market is Artistic, Yet Approachable

Every flavor at 212 Market reflects the ideals its owners embrace, with creativity and freshness at the heart of every dish. more »

Aug 23, 2012 by in Featured Dining

Food Truck, Stop!

The scene didn’t play out in one of Chattanooga’s linen-tablecloth, fine-dining restaurants. No, I was watching this piece of food porn unfold before my eyes through the window of one of the city’s finest food trucks, Famous Nater’s World Famous. more »

Aug 23, 2012 by in Sushi & Biscuits

Romancing the Moon

I can’t say I’ll purchase a box of Moon Pies because of the brand’s new packaging, but at least they didn’t make the Pop-Tarts mistake. And if you try to tart up Little Debbie, McKee Foods, you’re just asking for trouble. more »

Aug 30, 2012 by in Food & Drink

The Naughty Pleasure of Foie Gras

Eating foie is a religious experience. The unctuous and smooth, custard-like mouthfeel combined with its rich, meaty flavor may cause you to speak in tongues and organize a tent revival evangelizing unwashed foie virgins... more »

Sep 6, 2012 by in Sushi & Biscuits (1 Comments)

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