It’s time for the green invasion surrounding St. Patrick’s Day. Two days after the Ides of March, we’ll celebrate St. Patty by clothing ourselves in his signature color and maybe even sipping a green beverage in his honor. Why green? Legend has it that the hue will camouflage you from leprechauns, but even if you aren’t superstitious, why risk a pinch from family or friends? Avoid it by wearing – and eating – green.
Here are seven colorful foods that might not be green to the eye, but like wearing green underwear on St. Patrick’s Day, they still count.
BREWHAUS
224 Frazier Ave. ? 423-531-8490
We all know that we need to eat more vegetables, but that seems to be such a burden when greens taste like, well, greens.
In a world of veggies whose flavor just doesn’t make the cut, the Brussels sprouts at Brewhaus stand apart. Smothered in sauerkraut and cheese, these German-style greens aren’t the vegetables that you’ll push around your plate or try to feed to the family dog.
They started as a seasonal side dish earlier this winter, says owner Hunter Hart, but now they’ve wiggled their way into a permanent spot on the Germanbased menu. Add them to the glockenspiel cheeseburger or the Brewhaha for a complete (and completely delicious) meal.
POBLANOS MEXICAN CUISINE
551 River St. ? 423-490-7911
Feel the need to add some spice to your life? Don’t worry, you don’t have to dye your hair or buy a motorcycle – just think poblano, and your best bet is to head to the restaurant named after the pepper.
The chile rellenos at Poblanos Mexican Cuisine are built-to-order goodness made up of satisfyingly hot peppers, queso and your choice of flavorful shrimp, chicken or beef.
If eating the rellenos fails to satisfy your poblano cravings, the pepper is also a key ingredient in the restaurant’s homemade tequila and its whipped margaritas, which are arguably the best in town.
MARSHA’S BACKSTREET CAFE
5032 Brainerd Road ? 423-485-7911
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The best foods are often best kept secrets, hidden away in hole-in-the-wall places that you only hear about in passing from a friend of a friend. Such is the case for the fried pickles at Marsha’s Backstreet Café.
Green on the inside and fried to a golden brown, these pickles are a thing of fried food legend, offering a punch of flavor that is both parts comforting and tangy.
Pucker up for perfection for this side dish – and we don’t recommend sharing. Once your friends have one, you’ll be battling their wandering fingers until the meal is done.
THE BOATHOUSE
1459 Riverside Drive ? 423-622-0122
Sure, you’ve thrown those okra pods in some oil and then into the fryer, but have you thought about giving them the grilled treatment? The Boathouse takes pride in offering their unique side: wood-grilled okra. It’s still crisp and juicy, as you would expect from the signature Southern side dish, just without the usual heavy batter.
The wood-grilling method is not one that frequents restaurants, and owner Lawton Haygood says he was the only one to utilize it when he launched his tenure in the restaurant business.
And a smart idea that was – the method locks in the okra’s flavor, allowing guests to taste the veggie in a new, fresh way.
BAKED IN CHATTANOOGA
149 River Street ? 423-580-1022
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Dying for dessert? Baked in Chattanooga offers a mint cupcake that will not only satisfy your sweet tooth, but will fill your St. Paddy’s Day need for green. This cupcake can be an add-on to any of your saint-like dining plans – breakfast, lunch or dinner. We won’t judge.
The succulent cake is saturated with a crisp, refreshing mint flavor and topped with a whipped icing. It’s served up in three different sizes-mini, standard and jumbo-to offer something for everyone from those who want just a taste or full indulgence.
If you’re lost on a way to experience the cupcake without having to choose between icing or cake, try twisting the bottom off and placing it on top, creating a cupcake sandwich.
THE TERMINAL BREWHOUSE
6 E. 14th St. ? 423-752-8090
Green, leafy and indulgent – that’s the West by God salad at the Terminal Brewhouse.
Part healthy salad, part steak and fries meal, this delicious dish keeps customers coming back for more.
Spear your fork with steak and blue cheese crumbles, and let the unique combination of flavors do the talking. A hearty and flavorful option, this salad is the perfect complement to a St. Paddy’s day brew – and that’s another area in which The Terminal does not disappoint.
SOUTHERN STAR
1300 Broad Street ? 423-267-8899
Wait staff at Southern Star restaurant claim that the decadently fried and breaded zucchini alone is worth the trip. It’s a bold claim, but guests’ orders don’t lie – and this salty but savory veggie is on the top of the side order food chain at the popular downtown eatery.
The half-slice bites of zucchini are bursting with flavor and are battered just enough to offer a satisfying crunch. Add some ranch or ketchup, or enjoy them plain and simple, for that side that’s a Southern staple.