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Barbecue brisket lunch plate at Broad Street Grille. / Michael Hampton Photo

Cooler temperatures have finally made their way into Chattanooga, and the first traces of color are beginning to pop on trees. Chef Anthony Frank at Broad Street Grille inside The Chattanoogan hotel is bringing in some classic dishes that pack a flavorful punch for the change in season.

"What we've done is taken all of our favorite things that we used to do on our buffet line and turned them into a blue plate," Frank explained of the new lunch menu, highlighting the smoked brisket and pork shoulder.

"A lot of people think you have to do so much to the rub for these dishes, but we just let the meat be the meat."

He went on to explain that the brisket is rubbed only with salt, cracked pepper and garlic powder.

"We marinate it overnight, then smoke it and cook it for 12 hours," the chef said. "It's just taking a quality product, keeping that quality and then enhancing its natural flavors."

Frank and his team are also highlighting their pork shoulder that's done in a red rub.

"Whether you go for the brisket or the pork, we have one of the best sweet teas in town, in my opinion. And there's nothing better than a good barbecue lunch and sweet tea," he said.

On the lighter side of this season's lunch menu are some classic salads, like a nice Caesar. Or, to bring in one of autumn's favorite flavors, there is the farm field greens with apples and Gouda paired with a vinaigrette dressing.

"One of our most surprising favorites this year is the blackened salmon cake that's part of the blue plate specials and an add-on for salads," the chef said. He adds that it's flaked salmon tossed with mayo, sautéed peppers, onions, garlic, lemons, whole grain mustard and Ritz cracker crumbs.

"It's not just good, but the feedback we've gotten from our regulars is that it's a No. 1 seller."

You can finish off lunch with the chef's chocolate bread pudding, which is made from a creamy chocolate ganache added to his bread pudding custard, with a soaked brioche and croissant baked nice and slow.

"It's almost like a block of chocolate when it comes out," the chef said. "Paired with a scoop of Clumpie's vanilla ice cream, it's to die for."

If you're looking for a place to host your lunch meeting for the office, Frank said the Broad Street Grille does offer a semiprivate dining room that seats up to 24 with AV hookups and a big screen TV. For larger events, their dining room seats 198.

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