We take root from an Eastern European creperie chain The 12 Months founded in 2002. We use high-quality ingredients that we wrap in our original crepes like a burrito but they're so much more flavorful and tasty that it adds a new flavor and a twist to any popular filling. Crepes are always fresh and made to order.
Organic and fair-trade ingredients transform into beverages, breakfasts, lunches, and dinners at Pasha Coffee & Tea. Between walls bedecked with original artwork, patrons nestle into plush armchairs to warm up with marbled-froth cappuccinos. Guests also spoon up Oreo frappes heaped with pillowy dollops of whipped cream, as well as coffee that, according to the roasting philosophy printed on the menu, is painstakingly roasted to the optimal degree. Cholula mayo paints crispy bacon slices in the spicy BLT, and pesto and mozzarella accent the italian breakfast melt's stack of ham and tomatoes. And occasionally, the coffee tables, magical beanstalks growing from dropped beans, and mismatched furniture part ways to make room for live music and poetry.:
TerraMae Appalachian Bistro's chef, Shelley D. Cooper, is able to do something that seems impossible?put an upscale, modern twist on regional Appalachian cooking. Her kitchen churns out everything from rabbit stew in a sage broth to jumbo-lump-crab-stuffed trout served with wilted leeks, apples, and fennel. She's so passionate about highlighting the region's food that her dishes incorporate the bounty from local farms, including the family farm owned by TerraMae's owner, Mark Oldham.
The unique concoctions have garnered a variety of praise, including some from Susan Gregg Gilmore on Fodor's Travel. She particularly loved the Appalachian Lunchable?made with deviled eggs, pickled shrimp and vegetables, country ham, Benne Seed Bacon served in a mason jar, rosemary biscuits, and what she called the "some of the best-ever pimento cheese." In an act more sacrilegious than eating spaghetti with a spoon, Gilmore admitted the cheese was even better than her nana's.
In addition to seducing palates with regional farm-to-table food, TerraMae charms them with an Appalachian staple, homegrown whiskey. Mixologist Justin Stamper pays homage to the area's moonshine traditions by whipping up classic speakeasy drinks using Chattanooga whiskey and other liquors.
At Fork and Pie Bar, bakers turn out a menu of sweet and savory pastries composed of locally sourced ingredients. When assembling savory entree pies, the cooks stuff flaky crusts with mounds of vegetables as well as chicken, pulled pork, or grass-fed beef. They crown dessert pies with ice cream or whipped cream, elevating the velvety texture of banana pudding, sweet cherry compote, or chocolate fudge. To diversify the menu, they design a new quiche daily, handcrafting it from an egg, four cheeses, and spices such as sage or glitter. When not sating growling stomachs, the staff volunteers with local organizations and donates to charities, such as Chattanooga Regional Homeless Coalition.
It's hard to imagine a restaurant that epitomizes the great American diner better than Huddle House. Since 1964, the restaurant?which has locations scattered prominently throughout the southern states?has warmed bellies with burgers, hearty breakfasts, and heaping helpings of friendly hospitality, available 24-hours a day. Even the moniker is All-American: founder John Sparks came up with the name after a football huddle, hoping it would inspire his customers to gather round a table and swap stories over a warm meal.
Over the years, Huddle House's menu has expanded and adapted to changing tastes, but its focus has remained the same: old-fashioned, American comfort food. No matter what time it is, guests can order up biscuits smothered in gravy and cheese or dig into the shop's signature waffles, whipped up using a secret recipe and waffle irons that can't read. Afternoon eats include chopped steak burgers served with regular or sweet potato fries and sandwiches with a southern twist, like a Philly cheese steak stuffed between slices of thick-cut Texas toast.
Hatched from a simple creole cottage in Mandeville, Louisiana in 1996, Another Broken Egg Cafe has expanded to more than 20 locations in the South and California. The homey eatery flaunts more than 130 menu items that spotlight southern and creole twists on breakfast classics such as omelets, scrambles, pancakes, and benedicts. The Hey Lucy!!! omelet, a Spanish-inspired creation filled with chorizo, avocado, green chilies, and house-made salsa, even caught the eye of Valley Planet readers, who voted it Best Breakfast in 2011 and Best Breakfast as well as Best Brunch in 2012. Another Broken Egg Cafe's French-country charm welcomes locals, tourists, and off-the-clock roosters from 7 a.m. until 2 p.m. daily.