Chloe Wright grew up in rural Tennessee surrounded by farmland and chickens, so when it came time to name the restaurant and bar she owns with her husband Ryan Smith, Rosecomb seemed the perfect name. It describes a certain type of bantam chicken, one of the oldest of the breeds dating back to 14th century Britain, and also the comb found on many chickens.
"I had a lot of chickens growing up and have just always loved them," she said.
The couple's new restaurant on Barton Avenue is located in an old house near the Riverview Park and is a testament to the couple's love of food and drink. Her father, Rick Wright, recently retired as food and beverage director at the University of the South, and Smith, who is from Oxford, Mississippi, spent almost a decade opening new bars and eateries in Brooklyn and Manhattan.
His sister Ginny Smith Kelly talked him into moving to Chattanooga to help her and husband Tim redo Chattanooga Brewing about four years ago, where he would eventually meet and marry Wright.
She said the couple lives in the neighborhood on the Northshore and they look forward to collaborating with other businesses nearby on special events.
"We are very excited about being here," she said.
The restaurant specialize in updated versions of classic Southern dishes, she added.
"Our menu is inspired by our childhood. Things like cornbread and marrow butter. Deviled eggs and fried okra. We use long-cut okra and cornmeal. Plus, our chicken sandwiches are really good."
She said her husband has also come up with some specialty drinks including The Rosecomb, which is made with gin, watermelon and hibiscus, and the Luz Verde with spicy grapefruit, tequila, pamplemouse and serrano pepper.
Wright said the restaurant has about 1,300-square-feet inside and an equal space outside. Both areas can seat about 45 people.
It will be open from 4 p.m. to midnight during the week and a little later on Friday and Saturday.
Contact Barry Courter at email@example.com or 423-757-6354.