Miguel Morales, owner of the popular 1885 Southern Coastal Grill, wants to talk about thankfulness. This season, he says he is grateful for his loyal staff. “We’re very close. We’re definitely family,” he said.
All eight of his managers have been with him since the beginning; a little over a year and half. In that time, Miguel has watched his business thrive, which he says would not have been possible without such a supportive community – another thing for which he is grateful.
“I’m so thankful. The community has made us what we are and we want everybody to know that we’re listening and we want to continue to evolve,” he said.
This is a familiar conversation.
Miguel frequently expresses affection for his community. Now, he wants to express that he knows actions speak louder than words. “We’ve opened our ears to our guests’ concerns of sizing. After the first of the year we’re going to start a remodel,” he said.
1885’s highly anticipated remodel will take down its south-facing wall in order to create more light, additional window seating and an expanded bar area. It will also open up space to create a bigger prep kitchen which will make operations more effective.
Additionally, 1885 plans to install custom sound baffles on the ceiling that will help absorb noise in the dining hall.
“We want 1885 to be that comfortable environment our guests have come to love,” said Miguel. The menu is also getting a bit of a remodel with new vegetarian entrées like the roasted vegetable and pimento cheese sandwich, ‘shroom and grits, and mushroom pasta featuring cavatappi, roasted-mushroom cream sauce, fresh herbs and roasted tomatoes.
The new winter menu is bringing back big hits like braised lamb shanks as well as hot house soups like crab bisque and butternut squash bisque. One area of 1885 that needs not an iota of improvement is its incredible bar menu. Yet somehow, the restaurant has upped the ante again on its craft cocktails and new brew infusions. This season, winter bevvies will include pumpkin Old Fashioneds and maple Manhattans.
There is also the peppermint stout Moo Hoo infusion in which bar manager Heather Jennings infuses Terrapin’s Moo Hoo milk stout with crushed peppermint.
“It tastes like a peppermint chocolate milk,” said Heather. With such terrific innovation, it is no wonder she is an award-winning bar chef.
Last year, her bloody mary was voted Best Bloody Mary in Chattanooga. This year, her Bloody Mary won Best Bloody Mary in Tennessee.
“We want to keep it exciting,” said Miguel. “We want to keep a nice core menu, and we want to keep circulating good ideas. We want to keep our guests excited.”