I think Wayne and I are like a lot of people these days; trying to cut back on eating out. We’ve been checking out new recipes and cooking in more. Sunday he made one of his own creations - pineapple pork chops, which were delicious and extremely tender. The Sunday prior we did a Pork Dianne which we were very pleased with, along with New England Baked Beans (these took about five hours!).

However, we did venture out last week to visit Seventeen Ninety Eatery & Bar at 1238 Taft Highway on Signal Mountain. It’s located right next to Southern Star, which happens to have the same owners. Inside the restaurant is nice, clean and cozy. I liked the high-backed booths, giving a feel of privacy. It is casual, but with upscale food.

Our server told us that the menu changes daily, so you may or may not have the same offerings we did on our visit. For starters, on this day, they offered French Onion soup, a blue cheese wedge salad, mixed greens, fried calamari with a Thai sweet dipping sauce, steamed Prince Edward Island mussels, and hot artichoke dip with crostini. We ordered house-made potato chips with melted blue cheese ($7), which was delicious. In addition to the melted cheese, there were chunks of blue cheese scattered about the platter. We both really enjoyed this dish and would have no problem ordering it again.

It was a back-and-forth for us on the entrees. Neither of us could decide. Wayne finally ordered the grilled pork tenderloin with spinach and blue cheese stuffing, caramelized onions, braised red cabbage and mustard sauce ($19), by doing a “toss up” with the server. I was waffling between the Fried Appalachicola Oysters, Pickett’s Local Trout Amandine, and the Bouillabaisse. I finally went with the Bouillabaisse, but still wanting the oysters.

Wayne’s pork was very tender and he said the flavor was excellent and the meat juicy. He felt it was a delicious serving and would order it again. As for my Bouillabaisse, it was the first time I have ever enjoyed Bouillabaisse with lobster missing-in-action. To me, that is a standard, essential part. It was very good in a tomato broth featuring fresh fish, mussels, shrimp and scallops. I was just missing that one special ingredient. Also, I prefer to know what kind of fish, rather than just “fish”.

While enjoying our meal, a server walked by carrying this wonderful-looking large platter of oysters and fresh cut fries. I wanted to follow them. Next time I go, I’ll definitely go for the oysters.

Foccaccia bread is served with your meal and it was quite good, although not as tough as I’ve become accustomed to. I asked our server if they made the bread at the restaurant or if it was from one of the local artisans. I was very surprised when she told me it was a frozen, restaurant supplier variety. I wouldn’t have guessed it, but I also wouldn’t have guessed they would be using the frozen variety with so many trying to eat and prepare “local”.

We had not planned to get dessert (I had already boxed up half of my entrée and a portion of Wayne’s), but anytime someone says “Crème Brulee”, it just perks my attention! It was great!

Hours for Seventeen Ninety are 5-9 p.m., Tuesday through Saturday. They are locally owned.

If you have any recipes you’d like to share, check out the recipes section of our website. We’re interested in lo-cal recipes there are hopefully, an hour or less preparation/cook time.

Share your opinions with us at Chattanooga Dine Out
cdojanet@epbfi.com