Pizza ChaCha's menu of unique pies, served with a salad in the middle, sates hunger for leafy and cheesy eats simultaneously, and the attached coffee shop, Jitterz, percolates a wide variety of roasted beans. ChaCha’s crusty circlets arrive bejeweled with bacon, spicy diavolo pepperoni, tofu, pesto sauce, roasted corn and garlic, and more ($1.10 per topping on 12" pizza). Crusts are available in hand-tossed, thin, or gluten-free varieties, and signature central salads fill the delectable dough enclosure, mimicking the way the earth’s core is also a salad. Hoagies (from $6.50) sate more individualistic hungers, and a range of domestic and italian suds (from $2.75) salve cheese-singed tongues.
Camp Vesper Point is a Christian summer camp and conference center for boys and girls that is owned by the First Presbyterian Church of Chattanooga. Nestled among the thick forests, lush green hills, and majestic waterfront of Lake Chickamauga, the camp has delighted its wards since 1954. Session I primes Vesper Point's youngest campers for longer camp stays away from home. Wood cabins house wee ones in a safe and fun communal environment. When not patching up their overalls and chomping on novelty-sized stalks of wheat, campers can take part in clinics such as arts and crafts, water sports, fishing, and dance. Camp staff members are sensitive to children's homesickness and are trained in preventing it by watching for early signs, engaging campers, and administering homesickness vaccines made from the tears of hitchhikers.
The Junior League of Chattanooga, a coalition of local women improving their community through charity work and education, won the 2011 Nonprofit of the Year award from its city’s chamber of commerce. Recognized as the second oldest Junior League chapter in the South, the organization has poured approximately $2 million and 425,000 volunteer hours into the city since its founding in 1917. With more than 600 current members, the Junior League of Chattanooga fundraises by holding annual events, such as the Tour du Jour, a walking tour of stylish local kitchens, and by selling the League cookbook, Seasoned to Taste, which features recipes for delectable meals and after-dinner treats sweeter than the heartwarming bird song of a marshmallow Peep. League wealth flows throughout the city, funding the Ronald McDonald Care Mobile as well as advocacy against online predators and workshops on baby-care basics.
Doctor of Chiropractic John Ross is happy to recommend other physicians. Though he developed the signature Ross Method of chiropractic treatment and possesses 35 years of clinical experience, he insists on only accepting patients he knows he can treat. If he can't, he will send that patient to another practitioner that he trusts can remedy them. For those he accepts, Dr. Ross' holistic approach can address a range of issues with a combination of chiropractic care, nutrition, massage, and exercise. In his chiropractic consultations and exams, Dr. Ross assesses anatomical ailments and explains varieties of nutritional adjustments, exercise modifications, or vaudeville routines that may help return the body to its former state of painlessness. His staff includes a licensed massage practitioner, who eases the effects of distraught skeletons with neuromuscular massage therapy.
Though they could technically be called "bikes," the American-made 15-seaters that roll through Chattanooga feel more like pedal-powered bars. This vehicle runs under the combined energy of party-goers as they shuttle themselves about during pub-crawls, birthdays, and graduation celebrations. The party on wheels includes BYOB drinks in cans and a sound system that pipes out whatever is on your iPod, whether it's Aerosmith or some legally safe version of "Hppy Brthday." At night, LED lighting keeps the party bike visible inside and out so folks can chat as they pedal and motorists can see all the fun they're missing out on.
Inside a restored Colonial Revival mansion a stone's throw from the Tennessee River, Chef William Oglesby blends American and international dishes. Classic southern recipes take on worldly flavors, such as fried green tomatoes crowned with prosciutto and herbed goat cheese and sweet potato-crusted shrimp with fennel slaw. Local ingredients star in dishes such as the New York strip steak rubbed with espresso from nearby Rembrandt's Roasting Co and flanked by truffle-infused potatoes. Chef Oglesby and his culinary team also meet unique dietary needs with many gluten-safe options. A terrace overlooking the river, two naturally lit sunrooms, and an intimate library create a romantic atmosphere wherever guests choose to dine.