The aluminum siding flanking the walls of The Purple Daisy Picnic Caf? invokes an image of the charcoal-lined smokers that beget the eatery's bounty of juicy barbecue. Hand-pulled pork and smoke-kissed chicken bundles itself in sandwiches or arrives solo with a procession of sides to adorn the space's window-lined booths and open-air patio tables, filling the space with a smokier aroma than that of the Human Torch blowing out his birthday candles. Inside, a single rustic woodstove warms shelves lined with antique lunch boxes and sporting equipment as diners savor their saucy harvest at an eclectic assortment of tables and chairs.
For pizza that's a cut above the rest in Chattanooga, try Mr. T's Pizza and Ice Cream. You can order up a hot pizza to eat inside the restaurant, take home for supper, or have delivered to your doorstep. Mr. T's not only creates the best pizza in town, it's a place where you can get a great deal. The meal specials offered will fill every tummy in the family without forcing you to break the bank. Try a specialty pie like the Hawaiian, featuring ham, pineapple and extra cheese melted to gooey perfection, or build your own pie using a variety of toppings including meats, fresh veggies, and black or green olives. Come with an appetite and leave in a food coma—Mr. T's will hit your hunger right out of the park.
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.:
It's clear from their menu that Blacksmith's Bistro & Bar's cooks don't take things too seriously. They named a burger crowned with pimento cheese and russian dressing the "Gooey" and affectionately called a pulled duck sandwich smothered in cherry barbecue sauce "Duck Duck No Goose." Still, fried-chicken sliders with tomato jalapeño jam and mac 'n' cheese with chunks of andouille sausage and crawfish prove that they can create some serious eats.
That southern influence can be found at brunch, too, with entrees ranging from spicy barbecue shrimp served over cheese grits to buttermilk biscuits smothered in sausage gravy.
Feasts unfold in a down-home space where tables line wood-paneled walls and menus top wooden barrels that can later be used on the nearby Tennessee River to float customers home. At the bar, mixologists whip up craft cocktails.
This is thin crust pizza at its best. Famous for their "cracker thin crust," this pizzeria offers a simple streamlined menu with eight pizza selections playfully named after an eclectic group of characters and science fiction creatures like Gigantor, Sigmund and Sleestak. Pasta dishes, salads and desserts are available as well as gluten-free and vegan options. A full selection of American and imported beers round out the experience, and the flavors of the food provide a true, crunchy, savory delight.
Erwin Ovalle spent his childhood in his family?s bakery, dashing back and forth into the kitchen to help bake bread after helping customers at the register. He dreamed of one day owning his own bakery, but after sampling the food from street vendors during a whirlwind trip across Mexico, he changed his dream. He would instead open a caf? infused with the very aromas that beckoned him to those humble street carts.
At Ovalle's Mexican Caf?, Erwin and his chefs pay homage to Mexican regional cuisine, building a menu centered around dishes such as enchiladas suizas and choripan?authentic Mexican chorizo with roasted poblano, onion, oaxaca cheese, and garlic aioli. And they build every dish from scratch, to boot. They pickle the jalapenos that tuck into braised short rib tortas, and whip up a cilantro garlic sauce that crowns the grilled chile-rubbed skirt steaks.