February 20, 2017
You’re going where? Chattanooga
Main Street Meats knows its way around proteins: The 40-seat bistro grew out of a butcher shop and charcuterie and, since opening two years ago, has not strayed from its roots. The staff grinds the meat, cures the bacon, ages the beef and salami-fies the salami on the premises. Former assistant manager Kevin Combs says the burger, which comes with house pickles, caramelized onions, bacon and Gruyere, “is becoming a rite of passage.” Toast your initiation properly with the Homegrown, a madcap mix of Chattanooga whiskey reserve, Mexican coke and salted peanuts.
