Background: Nathan Lindley returned to his hometown in 2009 to found Public House at the south end of Warehouse Row - not far from where he earlier crafted the upscale St. John's. He says Public House "offers customers a comfortable gathering place to enjoy dishes made from trusted ingredients." The pimento cheese recipe is adapted from Frank Sitt’s cookbook and the fried chicken pays homage to the Blackberry Farms version.
There is also the pot roast that his brother, Daniel, picked up while working under Tom Collichio at Gramercy Tavern.
First Impressions: Public House is a fine establishment in the heart of Chattanooga and Grandma made sure to get dressed up before heading in. The seating is fun with different chairs and tables. The familiar brick of Chattanooga and modern decor goes perfectly with what we know of the founder. It is clear many business dealings of Chattanooga go down here as well as family gatherings.
Food: The food is as good as they claim. The caesar salad I enjoyed had what we know of the traditional salad as well as red onions and a bit of spice. The mac and cheese definitely had a heavier focus on the shells and less on the cheese which only enhanced the noodles. The steak is picky Grandma's favorite, done extremely well. Grandma was uncertain when she found out the dressing was blue cheese but the fantastic staff did not hesitate to bring over a dressing more to her liking.
Overall: Public House sits in the heart of Chattanooga and embodies this city so well. The hometown roots and modern mix beautifully in a display of delicious food.