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Staff Photo by Gillian Bolsover
Scott Adams, just opened Deep Restaurant and Lounge, with his business partner Troy Sutton. The business, which is located Martin Luther King Street under the Tallan Building, opened its doors on December 17.
Local restaurateurs Scott Adams and Troy Sutton have become adept at feeding Chattanooga, and they intend to keep it up for some time to come.
The pair of 36-year-old entrepreneurs opened FoodWorks at 205 Manufacturers Road in June 2006 as an American dining experience with a touch of flair, according to Mr. Sutton.
Their latest venture, The Deep Bistro & Lounge, is on the bottom floor of the Tallan Financial Center and opened to the public Dec. 15.
“My business partner and I are just two local guys, and we are trying to provide a quality, chef-driven product,” Mr. Adams said. “It has been well received.”
Mr. Adams would go no further in describing the investment in The Deep but to say it is “sizable.”
personal glance
* Name: Scott Adams
* Age: 36
* Education: University of Tennessee at Chattanooga, biology, 1994;
* Occupation: Partner, Four Bridges Food Group
* Name: Troy Sutton
* Age: 36
* Education: University of Georgia, hotel and restaurant management, 1994; Johnson and Wales University, culinary arts, 1995
* Occupation: Partner, Four Bridges Food Group
The Deep has a modern feel and is environmentally friendly in its construction and operation, he said.
The restaurant’s modern decor is highlighted with art from local artists adorning the walls, Mr. Adams said. Whenever possible, he said, its ingredients are locally grown — from the produce to the bison and trout.
“It costs us a little bit more to do that, but I know the money we spend is staying in the local economy,” Mr. Adams said.
Energy efficient LED lights illuminate the 6,000-square-foot dining area to make the restaurant as green as possible. They also will not serve any seafoods from species not easily replenished such as Chilean sea bass or blue fin tuna.
“It is probably the greenest restaurant in terms of energy efficiency in the city,” he said.
The pair also hope to open a third restaurant in the spring on a 167-foot boat docked along the Tennessee River appropriately named Float.
Mr. Adams said Float fare will consist of small plates and sushi, where guests can eat in a 250-person banquet hall or on the roof of the ship.
But Mr. Sutton said the Float project remains “in limbo.”
“There are some other people in the equation and other things that are out of our control,” he said. “We would love to do it, and it would fill a completely different niche. But the current economic situation may also factor into it.”
Mr. Sutton said the project may be put on hold until the economy stabilizes to ensure the local economy can support it.
“We are trying o manage our business as efficiently as possible,” he said.
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