A Sodbuster omelette with a side of grits and a biscuit is a popular dish at Aretha Frankensteins.To the uninitiated, the term sodbuster might sound more like a landscaping tool than a breakfast dish. At Aretha Frankensteins, kitchen manager Max Weathers said a single sniff of the hearty Sodbuster Omelet is usually enough to win people over.
“Maybe it’s the bacon that you can smell from Frazier Avenue,” Weathers said, laughing. “The smell of the onions and bacon and butter is just so intense. You want to just get at it.
“The way it smells is one of my favorite things. The butter and bacon? That sells it for me.”
The North Chattanooga restaurant’s breakfast-’til-midnight menu has remained largely unchanged since the doors opened in 2003. The Sodbuster has been available since day one, Weathers said.
Weathers begins the Sodbuster by grilling two to three strips of chopped Applewood smoked bacon and a “hefty pinch” of yellow onions.