Since opening its doors in 1985, the recently renovated Comedy Catch has induced giggle fits with performances helmed by famed jesters such as Bobcat Goldthwait and Jerry Seinfeld. The main showroom comfortably seats up to 250 guests, with a crystal-clear audio setup preventing punch lines from getting lost in the laughter. Downstairs, the Giggles Grill serves a savory menu of steak, fried shrimp, and tall drinks to replenish calories lost chuckling or trying to huff, puff, and blow the venue’s brick walls down.
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.
Above all else, Hixson Pike Diner embraces the southern hospitality that originally inspired its owner to leave Hawaii and make Chattanooga his home. The menu of down-home classics features breakfast items served throughout the day, allowing patrons to enjoy buttermilk pancakes or southern fried chicken and waffles regardless of what soap opera is on TV. Although the cooks mainly re-create staples such as burgers and country-fried steak with gravy, some of the dinner items draw inspiration from Hawaii, including grilled fish glazed in homemade pineapple-barbecue sauce and the sweet-and-savory Aloha Burger garnished with a grilled pineapple slice.
Santa Richard Bonnington first stepped into the shoes and red suit of the holiday celebrity in a 2003 production of Miracle on 34th Street. Since then, it's been Santa all the way: he's appeared as Santa at corporate children's parties, accompanied gift donations to charities, and added holiday cheer to nursing homes. He's been the full-time mall-Santa for two different malls, is the official Santa of the local Toys-4-Tots program, and holds a degree in Santa Claus certification.
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.
Dipped Fresh's team prepares fruit-laden spinach salads and sandwiches to be enjoyed in the airy interior, as well as boxes of chocolate-dipped fruits and cookies to be taken home. The staff hand-dips these morsels of fruit and other treats into vats of rich chocolate, coating Oreos, pound cake, ice cream, and even thick-sliced bacon.
The café's red and white walls host many pieces of art, from prints of flowers to impressionist-style paintings of autumn trees. An I-beam runs across the ceiling, symbolizing the support that bread provides for a sandwich and that friends provide for each other when they can't find the sandwich they just made together.