Little Coyote is now serving lunch on the weekends. Starting this weekend, from 11:30 a.m. to 3 p.m., you can sit on the sunny patio nestled under the panoramic view of Lookout Mountain and order a gorgeous spread of tostadas, migas, enchiladas and more.
I sat down with owners Erik and Amanda Niel to talk about the menu and sample some of the delicious new dishes.
Chef Erik Niel created the menu items with his team: chef de cuisine Jonathan Pittman, culinary director Jonathan Ferguson and sous chefs Cody Baschnagel and Spencer Drudy. Niel noted that the majority of them hail from Texas. They collaborated on the menu with those flavor profiles in mind. They continue to bring smoked meats and fresh tortillas to Chattanooga with laser focus and precision.
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You already know, the barbecue and tortillas are made fresh every day at Little Coyote. Niel showed me the behemoth smoker for the meats and the elaborate machine imported from Mexico that cuts masa into delicate tortillas. The tortillas are piled up in a basket lined with a soft green napkin like little envelopes ready to hold the good news of smoked ribs.