Long before Chattanooga was known for its beautiful aquarium and outstanding waterfront, before it became a mecca for those who love the outdoors, the Scenic City was known as a birthplace for foods that are now spread across the South and far beyond.
The first MoonPies came out of the oven at Chattanooga Bakery in 1917 and now have a near-cult following, particularly on New Year’s Eve when Mobile, Alabama, drops a MoonPie from the 34th floor of one of its downtown buildings.
And let’s not forget those tiny little Krystal burgers that have fed many a midnight munchie and helped launch the career of Samuel Jackson, who once-upon-a-time touted their popularity as being thanks to “them little cooked onions.”
Oh, and Little Debbie, too! These beloved confections roll out of McKee Foods’ Collegedale factory every day, just as they’ve done since 1960. Today, more than 200 million cartons of sugary sweets are sold every year. The first Little Debbies were Oatmeal Creme Pies, followed by Swiss Cake Rolls and Nutty Buddy Bars, all of which remain in production and continue to be the top-selling varieties, according to the company.
But Chattanooga has ventured beyond these famous foods to become a dining destination, and restaurants have become well-known for certain dishes on their menus that are now hometown favorites.
Chattanooga is chowing down. Here are some local favorites
Niedlov’s Bakery and Café
215 East Main St., niedlovs.com
Niedlov’s opened as a bakery-only business in 2002, selling artisan breads to area restaurants, a practice that continues today, with many eateries using their breads for sandwiches and other menu items. Within a year of opening, Niedlov’s had expanded into the retail market, selling directly to the public. They later added a café, which is the go-to place on the Southside for sandwiches, salads and soups, as well as Friday-night pizzas, which transport diners straight to the heart of Italy each week.
Every item on the menu is a testament to owner and head baker Erik Zilen’s mission to serve quality foods made with Niedlov’s hand-crafted breads.
But if there’s one dish that rises above all others, it’s the Omelette Croissant Sandwich, made with a buttery croissant, eggs from nearby Sequatchie Cove, creamy Boursin cheese and a sprinkling of chives.
“People would really be disappointed if it wasn’t on the menu,” says manager Hannah Greer.
Urban Stack
12 West 13th St., urbanstack.com
The most popular item at this burger joint isn’t a burger; it’s more of a condiment for the burgers and a beloved dip to pair with an ice-cold brew on a hot August day. The Smokin’ Hot Pimento Cheese dip is made fresh daily using yellow cheddar and white cheddar, with pimentos and chipotle peppers for a little kick. As for the dipper, housemade chips are seasoned and served alongside.
“It’s a staple at Urban Stack,” says general manager McKenzie Felthoff.
Southern Star
1300 Broad St., southernstarrestaurant.com
Desserts don’t get more than banana pudding, and at Southern Star, it’s a classic recipe with Nilla Wafers, creamy custard made from scratch, fresh bananas and a fluffy, golden crown of meringue on top.
“We have about 14 desserts that we change daily, but the banana pudding is the only one we have on the menu every day,” says manager Claire Adams.
Uncle Larry’s Restaurant
8701 East Brainerd Road; 736 East M.L. King Blvd.; 5203 Brainerd Road
facebook.com/unclelarrysrestaurant1
Larry Torrence, a.k.a. Uncle Larry, puts the South in many a mouth every day with his fried catfish battered in three different kinds of meals using a closely held secret recipe. While fried catfish is a dish near and dear to the hearts of many a Southerner, people everywhere love it, too.
“Customers come from all over the world to eat at Uncle Larry’s,” Torrence says. “Our saying is that our fish is so good, it will smack ya!”
Champy’s World Famous Fried Chicken
526 East M.L. King Blvd.; 6925 Lee Highway; 6515 Ringgold Road
Fried chicken is a staple in picnic baskets and at Sunday dinners across the area. Perhaps no one knows this better than Seth Champion, who opened the first Champy’s on M.L. King Boulevard in 2009. Now there are three locations in Chattanooga alone, with more locations scattered around the Southeast. What’s the secret to their success?
“It’s a culmination of family recipes and experiences growing up in the Mississippi Delta,” Champion says.
Every piece is hand-breaded, fried fresh to order and served crispy, juicy and seasoned to perfection.