It’s now public record that I love the smoky yet crispy, buttery yet piquant Buffalo wings from Basecamp Bar and Restaurant on Chattanooga’s North Shore. So much so that I suggested Mayor Tim Kelly make Wednesday a once-a-week, citywide holiday because that’s when those wings are 85 cents a piece — not to mention the blue cheese dressing crafted on the premises, which you should never underestimate or deem as trivial.
The duo behind Basecamp, Jacob Mundy and Brett Allen, have marked a spot for a sister restaurant on the Southside and are naming it Outpost.
The childhood friends grew up in Hendersonville, Tennessee, and dreamed of moments like this while working together at Urban Stack. The woodsy overtone and exposed brick echo Basecamp’s outdoorsy panache of campfires, cast iron skillets and hearty comfort food like Hoff’s award-winning chili and homemade pot roast.
(READ MORE: Restaurant Scene: ‘Retro hangout with tropical drinks’ set to open on M.L. King)
However, one dish they’ve teased, pork belly on a mound of mashed potatoes topped with braised kale and a honey glaze, is definitely loftier than what most of us consider “bar food.”