The friendly staff at Cloud 9 stockpiles a variety of different tobacco and tobacco-free shisha flavors, alongside a menu of fingerpicking fare and craft beers. Guests can pack regular ($12) or large ($18) hookah bowls with tasty fusions such as the apple, cherry, and coconut blend of Al-Fakher, or add extra zest with flavor bases more juicy than grape-juice gossip ($5). Their collection of comestibles unveils the tomato bruschetta atop a toasted baguette ($4) and the stuffed pita a la jones ($5), which delivers bite-size packages of house hummus and feta to oral doorsteps. Cool off a piping-hot palate with bottles of Avery Ellie's brown ale and Yuengling lager ($3.50 each), or take a swig from your own bottle of spirits ($8 cork fee).
Deemed the "Best Night Out" in Chattanooga by US Travel and Attractions for two years in a row, Vaudeville Cafe is an entertainment chameleon. On some nights, the tables at the spacious dinner theater are packed with families savoring Italian feasts as they try to solve original murder mysteries. Weekend nights have a more adult slant as headlining standup comedians seen on HBO and Comedy Central garner guffaws while guests enjoy a full bar of cocktails, wine, and frozen specialty drinks. But regardless of the event, every evening brims with jolly vaudeville spirit, and every seat in the house offers stellar views of the stage and napping spotlight operator.
With the Chattanooga location named one of Times Free Press's Best Happy Hour and Best Place to Have a Cold Beer in 2010, draughts and dishes flow freely at both Fanatics Sports Bar & Grill locations, each festooned with a slew of HDTVs, pool tables, and dart boards. Soak up suds with the menu's starters, such as monterey cheddar bacon cheese fries ($6.49), or peck at a platter of philly cheesesteak nachos ($7.99/$12.99). Tangy wing seasonings range from mild spice to insane heat ($7.49+), and buffalo shrimp offers a seaside alternative ($7.99). Bolster belly caverns with the quesadilla burger, a 1/4-pound burger with three types of cheese corralled between two tortillas and topped with salsa and sour cream ($8.99), or dive into the ultimate grilled cheese sandwich ($7.49).
A lengthy lineup of traditional game-day fare and a sports atmosphere captivate fans at Fox and Hound - Bailey's, where the kitchen remains open as late as its neighboring fully stocked bar. Chefs cook until the wee hours of the morning and always until the bar closes, baking Bavarian pretzel starters, crafting towers of onion rings, and preparing hand-battered chicken tenders that are cooked until they are golden brown. They blend their own seasonings to sprinkle over grilled-to-order burgers, and draw from a diverse roster of cheeses and toppings to crown their wood-oven-inspired flatbreads.
While manning the bars, bartenders tap into a stash of libations, such as UV Whipped vodka and Patron Silver tequila, to mix their specialty cocktails. To further foster a sporting ambiance, high-definition TVs glow with sports games and custom music-video playlists, and guests partake in pastimes of ump bashing, billiards, or competitive people watching.
The cooks at Suck Creek Bar and Grill crowd a grill with sizzling patties and load hearty sandwiches with fried chicken, thick-cut bologna, and bacon. Patrons crack open a Budweiser ($2) while perusing a menu that promises starters of fried mushrooms ($4.25). Hearty specialty burgers ($3.75) romp on fluffy buns loaded with american, pepper jack, or colby queso. In a cozy dining room with crimson trim, a hamburger-steak dinner ($6.75) prepares diners for revelry like a save-the-date note from Bacchus. Fried-fish sandwiches ($3) arrive on a tidal wave of tartar sauce, and the crispy bacon and tomato slices of a time-tested BLT ($3.50) fuel karaoke performances and air-guitar smashing on Friday and Saturday nights.
The chefs at Poblanos Mexican Cuisine set their Mexican dishes apart through their use of fresh ingredients. For ceviche, they combine shrimp and tilapia with avocado and lemon juice, preparing the seafood without heating it to give it vibrant flavor. For tamales, the chefs keep the preparation traditional by wrapping the corn masa and seasoned steak or chicken in real cornhusks, then slow-cooking them until they are tender. Poblano-chili slices add kick to the entrees, and mango pico de gallo helps tongues cool down. Diners can end meals with a seasonal dessert or by quaffing beers chosen from the line of bottles on the bar or the pyramid of bottles balanced on the bartender's forehead. On Wednesday and Friday evenings, live jazz bands can also entertain guests with toe-tapping melodies.