The Foundry's new menu is simply elegant

The Chattanoogan Hotel is more than just an out-of-towner’s upscale oasis, centrally located in the Scenic City. It is more than just its on-site restaurant Broad Street Grille, loved by locals and tourists alike, and famous for its “weekender buffets,” featuring seafood on Fridays, Italian on Saturdays and brunch on Sundays.

“[Our buffets] have a lot of traction,” said chef Tanner Marino. “But I wonder if people know that The Foundry has gone in a new direction.”

The Foundry, the hotel’s sleek lounge, recently revamped its food and drink bar menus, said Tanner, creator of the new dishes.

The focus is on small plates, tapas and playful takes on tried-and-true favorites.

“I’m a Southern-converted Yankee,” he joked.

The menu reflects both food cultures: For example, locals, he has learned, like Southern-style food, so the menu includes dishes such as chicken and dumplings, open-faced meatloaf sandwiches, and smoked Gouda mac and cheese. The menu also features West Coast-inspired fare, such as crispy sweet and sour tofu served in soy broth; sesame crusted salmon; and the trendy poke bowl, which Tanner described as “fun and visually appealing.”

His idea, he said, was to create a menu that was simple, refined and approachable.

“It’s about elevating dishes,” Tanner said. “You take a Caesar salad and you grill the romaine. You take beer cheese and make a creamy fondue with good beer and smoked Gouda.”

Of course, the bar has also been raised on the Foundry’s signature cocktails, showcasing creative drinks such as its “fig fizz,” featuring fig-infused vodka, sparkling wine and house-made honey rosemary syrup. The “Foundry breakfast” is a smoothie-like adult beverage made with whiskey, yogurt, pineapple, orange juice and lime.

“I wanted people to be able to read the menu and not be confused,” Tanner said. “It’s elegant, but it’s still accessible.”