Restaurant Review: Savor the flavors and the view at Scottie's On the River

There's something about dining on the water that elevates the experience beyond simply "going out to eat."

The unhurried pace of the Tennessee River and the boats, barges and waterfowl that continually navigate it help form the perfect backdrop for a meal. Mix in some sunshine, add striking mountain views, and the table's set. Veteran local restaurateur Scottie Bowman opened Scottie's On the River in June near the booming Cameron Harbor neighborhood at Ross's Landing to offer Chattanooga this sort of dining experience.

There are other upscale restaurants downtown, but none can claim the ultra-casual ambiance that this place has in spades. And although the menu's prices lean high, the food and drinks are made with top-notch ingredients.

THE SPACE

Scottie's sits adjacent to SpringHill Suites by Marriott off Riverside Drive. Although newly built, the space has a rustic feel, with high, planked wood ceilings and etched concrete floors throughout. A wall of garage doors facing the river can be opened when the weather's comfortable to enhance those fantastic river and mountain views. This is fine dining without the fuss.

The Smoke Stack appetizer with locally brewed Hutton & Smith Igneous IPA at Scottie's On the River. / Staff photo by Chris Zelk

The restaurant has enough space to easily accommodate more than 200 guests in the inner dining room, bar area and large patio. Having said that, parking seems to be at a premium with only about eight or so dedicated spaces that I noticed in the parking lot the eatery shares with SpringHill Suites. However, there are quite a few off-street parking spots along Riverside Drive.

Scottie's has three boat slips available for patrons to use when dining in or picking up to-go orders. Pedestrians and cyclists traversing the Tennessee Riverwalk have convenient access to the restaurant, too.

THE FOOD

Scottie's menu focuses heavily on high-end steaks and seafood, although there are several chops, chicken dishes and a decent number of sandwiches available. Executive chef Ally Smith has built a tantalizing array of choices that eschew the predictable in favor of reimagined versions of favorites and some new creations.

The FAB sandwich combines fried tomatoes, grilled avocado, candied bacon, banana peppers and alfalfa sprouts with ranch cream cheese and firecracker sauce on an onion roll. (Staff photo by Chris Zelk)

I started off with a locally brewed Hutton & Smith Igneous IPA ($6.25) and the Smoke Stack appetizer ($9), which consists of smokehouse maple-seasoned and thinly sliced Vidalia onions lightly fried and served with a maple chipotle aioli. The IPA was medium-bodied with citrusy notes, and the onions were a great meal starter, especially drizzled with the tangy aioli.

I then opted to try the Polynesian Chicken ($16) and the FAB sandwich ($12).

The Polynesian Chicken - a pan-seared, then broiled chicken breast glazed with a house-made Polynesian sauce and served with charred pineapple and macerated cherries on a bed of rice pilaf - was moist and full of flavor. The chicken's slightly smoky taste pairs perfectly with the cherries and pineapple bits for a light entrée.

The FAB is an inspired creation anchored with fried tomatoes and topped with candied bacon, alfalfa sprouts, banana peppers, ranch cream cheese and firecracker sauce served on an onion roll. Fried tomatoes are a favorite of mine, and this concoction's unexpected ingredients blend well with them to present a distinct, earthy flavor. The sandwich comes with a choice of sweet potato fries or steakhouse fries. I chose the former, which were expertly prepared and tasty with no need for condiments.

Scottie's On the River's Polynesian Chicken. (Staff photo by Chris Zelk)

Other dishes I considered include the Chop Marsala ($20), Rosemary Chicken ($16), Stuffed Shrimp ($23) and the portobello mushroom-heavy Land Anchor sandwich ($13).

THE SERVICE

Given the restaurant's size, I could easily envision waiting a while to be served during peak dinner hours, but I arrived around 3 in the afternoon on this visit and found the place uncrowded and relaxed. My server, Kennedy, did a great job the whole time, making sure everything arrived hot, fresh and on time.

THE VERDICT

It generally takes new restaurants a while to hit their stride in working through the hiccups that accompany opening a business. My first impression of Scottie's is a good one, though. I liked the atmosphere, everything I ordered had great flavor and the portions were right. This is a strong addition to Chattanooga's burgeoning food scene.

Contact Chris Zelk at czelk@timesfreepress.com.