What to Eat Next
Newsletter
What to Eat Next
Hungry? Let us help you decide what to eat next in Chattanooga.
More in Food, page 6
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Fare Exchange: A recipe for strawberry bruschetta and a request for cold soup
Good morning, faithful friends. Today you have shared advice and recipes, but nary a new request, so may I remind you?
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What to Eat Next: Thank you and goodbye from food writer Lyric Lewin
I was standing by a smooth wooden countertop spooning stewed rabbit meat and lettuce greens and black beans on to my paper plate. It…
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Improper hand-washing, improper temperatures: Chattanooga area restaurant inspection reports for week ending Aug. 11, 2026
Restaurant scores for the week ending Aug. 11.
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Food Scene: The cost of going viral for restaurants in the Chattanooga region
In her book "Garlic and Sapphires," Ruth Reichl chronicles her experience as food critic for the New York Times. Restaurants around the city would…
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Summer squash casserole makes the most of garden bounty
Among the best things of all the wonderful summer produce that used to come from my father's vegetable garden were the sweet summer squash,…
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Fare Exchange: A recipe for salad dressing and a look at sauces
Good morning fare companions. We continue to look for the Best of the Best from your kitchen and from the dining table. Please send…
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Build-A-Salad announces closure, cites cyclospora fears
Build-A-Salad, the custom salad restaurant that opened in March 2026 in the old Long Horn diner building on Chattanooga's North Shore, announced Tuesday it…
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Black substance, employee wipes forehead: Chattanooga area restaurant inspection reports for week ending Aug. 4, 2026
These are the scores for the week ending Aug. 4.
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Meet the Chef: Adam Lawson brings global flavors to Nomia at Chattanooga’s Caption by Hyatt
As a child, food played a big part in Chef Adam Lawson's life.
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Side Orders: Busy nights call for one-pan meals
One-pan meals are a thing of wonder, particularly now when the kids are back in school and many schedules, once again, are packed with…
