Chattanooga Brunches

Brunch—It's a lifestyle

Mother’s Day Brunch Guide

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Photo by Alexandra Gorn

If taking your mom to brunch this Sunday is in the cards, you may want to start planning now. Otherwise, you may find yourself stuck on a crowded restaurant porch holding a buzzer for hours while running mimosas back-and-forth to Mom. No worries. We’re here to help! Below is a list of restaurants that are offering Mother’s Day brunch specials and/or are accepting reservations.

Bonefish Grill (Hamilton Place): Reservations are accepted at 423-892-3175.

Café on the Corner (Lookout Mountain): Reservations are strongly encouraged and can be made at 423-825-5005. Also, Café on the Corner is offering a special brunch menu:

Killet Spinach Quiche Spring Fruit Salad with Green Herb Dressing Savory Salmon Cake and a Poached Egg Marinated Ribeye with Parmesan Garlic French Fries Eggs Benedict Bourbon Street Omlette Chef's Famous Chicken Salad Plate Lemon Pound Cake Carrote Cake

Ceniza (Ooltewah): Reservations are accepted at 423-760-4198, and Mom gets a free mimosa.

The Chattanoogan (Downtown): The Chattanoogan Hotel honors mothers at its annual Mother’s Day Brunch and with a pampering spa service for moms (see spa deal for month of May here). The Mother’s Day brunch will be served in the hotel’s grand ballroom from 11 a.m.–3 p.m. The price is $45 for adults and $22 for children who are five to 12; little ones four and younger eat for free. Complimentary valet parking is provided. Reservations are required and may be made by calling 423-424-3700.

Easy Bistro (Downtown): Easy Bistro will offer a special Mother’s Day menu (TBA). Reservations are accepted at 423-266-1121.

Embargo 62 (North Shore): Reservations are accepted at 423-551-4786, and Mom gets a free mimosa.

The Feed Co. (Southside): For FEED’s Mother’s Day brunch special, they are offering a Crab Cake Benedict with HOFF-and-aise (with a choice of side). They will also be serving strawberry mimosas.

Food Works (North Shore): Reservations are accepted at 423-752-7487, but hurry! Spots are limited and filling up fast.

Red Sauce (North Shore): Reservations are accepted at 423-805-4733, and Mom gets a free mimosa.

Tupelo Honey (Downtown): Tupelo Honey is offering a free dessert for Mom. Reservations are accepted at  423-779-0400.

Wine Down (Ooltewah): Wine Down is offering a special brunch menu (see here), bottomless mimosas, and $4 Bloody Marys. Reservations are strongly encouraged. Call 423-531-9463 to book your table.

Syrup and Eggs (St. Elmo): Syrup and Eggs will offer some special Mother’s Day brunch items (TBA).  Seating is first-come first-serve only.

If none of these entice you or your mom’s appetite, go to our brunch directory for our comprehensive list of all Chattanooga’s weekly brunch options. Also, keep checking back because we will update this list as we learn of new specials and deals. Happy Mother’s Day!

Namaste Bubbly

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This year, I attended Wine Over Water’s Namaste Bubbly, a yoga-meets-brunch event tailored to those in desperate need of some relaxation and a little hair of the dog following the previous night’s festivities.

The event started with a yoga class led by Lululemon ambassador Kyle House, which was accompanied by some soothing jams spun by DJ KSTYLZ. The class, to my relief, focused more on stretching and restoration than cardio and gains. By its end, my body was limber and my hangover one step closer to being a distant memory—just in time for some food and bubbly.

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Recipe: Pumpkin Spice Mimosa

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Pumpkin Spice Mimosa Recipe

Impress your friends this season by combining two of their favorite things: brunch and PSLs. I present to you—*drum roll*—the PSM, a Pumpkin Spice Mimosa. It tastes great and spices up a classic. Plus, you can use the leftover pumpkin syrup for your morning Joe!

Ingredients:

  • 1/2 oz. (or 1 oz. if you like it sweet) of Torani Pumpkin Pie Syrup (bottle available for $7.99 at World Market)
  • Champagne or Prosecco
  • Optional: These delicious Chocolate Pumpkin Pie Biscottis pictured above that I bought for thematic snacking

Pumpkin Spice Mimosa Ingredients

Directions:

  1. Pour 1/2–1 oz. of Pumpkin Pie Syrup into Champagne flute.
  2. Pour Champagne/Prosecco into flute, filling the glass to the rim.
  3. Stir.

That’s it! Super easy, and you’ll receive your honorary fall badge of honor in the mail (metaphorically speaking, of course; I don’t have those kind of resources).

Explore more recipes.

Tried it? Let us know what you think or what you might add to spice up our PSM!

Velvet Robot Cold Brew

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Velvet Robot Cold Brew Coffee

Friday, September 29, is International Coffee Day! As a coffee lover and cool label fan girl, I wanted to share with you some new cold brew that is just starting to heat up in Chattanooga.

Velvet Robot Cold Brew, run by local food photographer and friend, Justin Carner (aka noogafoodie), is a cold brew line with bold tastes and a lot of sass.

The Dark side of the Malt flavor, pictured above, starts off with single origin organic African coffee and is then blended with English malted barley and slow brewed to achieve the perfect mixture of strength and smoothness. Vanilla and “Original” flavors are also available.

Despite its appearance, these beverages are non-alcoholic. However, its robust flavor makes it the perfect base for a brunch cocktail. You can try the cold brew today at Odd Story Brewing Company, Chattanooga Barley, Syrup and Eggs, or Greyfriar’s.

To learn more, follow Velvet Robot Cold Brew on Facebook or Instagram. And if you want to get in touch with Carner himself, hit him up at justincarner@yahoo.com.

Give it a try, and let me know what you think!

Syrup and Eggs: Elevated Breakfast

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Ocia Hartley of Syrup and Eggs

Ocia Hartley, the owner and chef at St. Elmo’s newest restaurant, Syrup and Eggs, describes her menu as “Elevated breakfast.” If you’re trying to imagine exactly what that means, think of the breakfast classics—eggs, bacon, pancakes, etc.—and then add some serious pizzazz.

“I worked in fine dining for 15 years, so I always wanted to own a breakfast restaurant,” said Hartley. “Just trying to figure out the balance between the familiarity of something like pancakes but then being just a little bit better.”

Syrup and Eggs, which opened at the end of this summer, is a small breakfast/brunch restaurant located inside the old St. Elmo fire station. From a kitchen only 180-square-feet large (or small, rather), Hartley serves up comfort food with mouth-watering sophistication.

While at the restaurant, I sampled a few different items from the menu (read: I ate way too much). I ordered the lox plate with an English muffin, a side of chorizo, and the Southernly Scented pancake, a pancake prepared with cardamom, peaches, spiced pecans, fresh basil, and ginger butter. Just the fact that I finished EVERYTHING is a testament to its quality.

Lox and Eggs for brunch [Read more…]

Healthy Meets Hipster: The Daily Ration

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Unless you’ve been living under a rock, you’ve heard about brunch at The Bitter Alibi. Good food, excellent marketing, and a shout out from Buzzfeed has propelled the once one-story, sandwiches and beer-only basement bar to a three-story local favorite that offers an array of must-try food and drink options. Opened in 2016, The Daily Ration is the newest culinary conquest of The Bitter’s owners, Jason Bowers and Matt Skudlarek.

The previous occupant of the residence, the Farmer’s Daughter, was known for their farm-to-table menu and healthy breakfast alternatives. Bowers and Skudlarek have managed to incorporate the more health conscious, locally-driven offerings of the past with the lovable quirkiness that made their brother restaurant, The Bitter Alibi, a Chattanooga staple.

What’s the result? Lots of plaid and dogs.

The Daily Ration is the perfect hang for the growing Chattanooga sub-population of hipsters who eat kale, run marathons, own a french press, and prefer mimosas on a patio over PBRs in a dark room.

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Country Brisket on a Biscuit

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If you’re looking for an easy brunch recipe that requires zero kitchen expertise (or close to it), look no further. Just throw some meat in your crock pot the night before, and wake up to cook about 15 minutes before you plan on eating.

Ingredients:

  • Meat
    • Slab of Corned Beef Brisket (raw slabs available in grocery stores and come with necessary seasoning; we bought ours at Walmart)
    • 1 cup Water
  • Biscuits
    • 2 1/4 cups Bisquick®
    • 2/3 cup Milk (Bisquick Recipe)
    • OR save yourself a bowl washing and buy pre-made biscuits. We won’t judge you.
  • Extras
    • Swiss Cheese Slices (1 per sandwich)
    • Peach Jelly (Or whatever flavor of jelly/jam floats your boat. Do you, boo.)

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The Walden Club: Bottomless ‘Bougie’

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View at Walden Club Chattanooga

The Walden Club recently hosted a soft-launch of their brunch menu.

Resisting my usual procrastinator tendencies, I made my reservations for this brunch a little over a week in advance. I was lucky because they sold out.

Walking into their restaurant, I realized why this was an RSVP only event. Between the view, the live band, the glistening, ballroom-style chandeliers, and the fireplaces decorated with their signature W, I felt like I had been transported to an entirely different world—one where I knew “important people” and didn’t worry about the mortgage.

Fireplace at Walden Club Chattanooga

Band at Walden Club Chattanooga

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Meet Tanner Marino, New Executive Chef at the Broad Street Grille

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If the phrase ‘bottomless mimosas’ can snag your attention in a loud, crowded room, you’ve probably heard about the brunch buffet at The Chattanoogan’s Broad Street Grille.

Over the years, the hotel’s main restaurant has acquired quite the loyal brunch following, and it’s easy to see why. It’s the kind of brunch spot you can take your girlfriends after a crazy bachelorette party or your grandma who’s visiting for the weekend—though we don’t recommend combining the two (unless G-Ma’s down to party, then by all means…).

Though the Chattanoogan has been a local staple for years, this spring, they named a new executive chef, Tanner Marino.

Chef Marino has worked as a professional chef for the past 12 years, most recently as the banquet chef at The Umstead Hotel and Spa in Cary, N.C., a five-diamond and five-star property. He developed his love of cooking as a teenager, preparing meals with his mother while they enjoyed quality time together in the kitchen.

Upon news that Chef Marino had recently launched an updated brunch menu, I knew it was time for a return visit to The Chattanoogan.

Our Visit

Before digging into the colossal buffet of brunch deliciousness, we sat down to chat with Chef Marino and asked him what foods we absolutely needed to try.

“Fried chicken,” he said without missing a beat. “The fried chicken is amazing.”

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Bar Louie: The Review

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I’ll admit that I’m a little biased when it comes to chain restaurants. And, by biased, I mean I’m more than a little skeptical that I’ll stumble upon anything worth writing home about. However, when multiple people tell me a brunch is worth checking out, it is my duty and obligation to sacrifice that skepticism and give it a try. That is how I found myself at Bar Louie in Hamilton Place.

Though it was early when I walked in, Bar Louie gave off a Happy Hour joint kind of vibe with its dim lighting, liquor bottle décor, and some funky, old school music playing over the speakers.

The Drinks

Because I’m apparently a masochist, I picked a table on the patio outside where we immediately began to melt under that wet cloak of southern humidity—that’s our bad. So very ready to cool down, we got started on the drink menu.

Bar Louie’s brunch menu offers an “Ultimate Bloody Louie” (a Bloody Mary prepared with Absolute Pepper, hot sauce, and Bloody Mary mix), a “Beer-Mosa,” a “Man-Mosa,” (a mimosa topped with Gran Marnier), and a “Mimosa” (which was actually a fancy mimosa prepared with Skyy Citrus Vodka, La Marca Prosecco, and fresh orange juice).

They also offer a normal mimosa for $2, though it wasn’t listed on the drink menu. My fiancé ordered one of these, while I ordered the Big-M Mimosa for $5 so we could compare the two.

If you enjoy some bite to your alcoholic beverages, the $5 Mimosa is worth the extra $3. It is tasty, but you know you’re drinking booze. If you’re the kind of person who likes to camouflage your liquor (at least before noon), I’d suggest saving some cash and just going with the regular mimosa.

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