Downtown Chattanooga Restaurant News

T o eat in modern America is to participate in not-knowing. We encounter the meal on our plates, yet behind that, much is kept hidden from us: how the animals were treated, how the land was farmed, who processed the bodies, and who butchered them.

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Chef Erik Niel came to Chattanooga to watch football 25 years ago and never left. That's a good thing. When the history of the city's 21st-century restaurant scene is written, Niel and his wife, Amanda, will have their own chapter.

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This fun-loving city on the Tennessee River is a favorite travel destination, not least because of its roster of great eateries. Whether you’re looking for creative takes on seafood or some of the tastiest baked goods around, you’ll find them in Chattanooga’s best restaurants.

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Years ago, Erik Niel was duck-hunting in Louisiana with his brother. After a long morning in the blind, they stop at the gas station for a little pick-me-up. Brother pumps unleaded. Erik walks to the cooler. Grabs two High Life tall boys in a can...

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The recipes we share come from chefs, mixologists, cookbook authors, and contributing writers across the South. We love them all, but here are a dozen seasonal recipes G&G editors have on repeat in our home kitchens all summer long.

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Chattanooga may not have a Graceland for Elvis enthusiasts to flock to or a beloved style of barbecue like Memphis. And unlike Nashville, hot chicken wasn’t invented here nor are there many honky-tonk or pedal tavern shenanigans to indulge in.

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Located about two hours north of Atlanta along the Tennessee River in the foothills of the Appalachian Mountains, Chattanooga is a choice destination for Atlantans seeking a quick weekend getaway, where outdoor activities and dining and drinking are top priorities.

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At first glance the tipping system at Easy Bistro & Bar in Chattanooga, Tenn., appears tricky. Servers get a percentage based on a points system, which increases when they excel in their jobs and stick around for a while, and the back-of-the-house makes a portion of the tips, too...

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Chattanooga chef Erik Niel's butcher shop, bar and restaurant Main Street Meats was always intended to be a whole animal butchery. It has a certified USDA processing kitchen where four butchers break down whole animals into primal cuts, turning what isn't displayed for retail sales into value-added products including whole-muscle charcuterie and uncured sausages.

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