The Pulse 14.19 » May 11, 2017 by Brewer Media Group

POP UP DANCE · CANEY CREEK · GALACTIC GUARDIANS

MAY 11, 2017

CHATTANOOGA'S WEEKLY ALTERNATIVE

SPRING 2017

our southern love affair with all things pork By Mike McJunkin

2 • THE PULSE • MAY 11, 2017 • CHATTANOOGAPULSE.COM

VOLUME 14, ISSUE 19 MAY 11, 2017

CONTENTS 4

WORKING TO HELP THOSE WHO NEED HELP THE MOST

It’s a sad truth, but even amidst all the ongoing debate in Washington, DC about health care, right here babies are struggling because they were born prematurely or with birth defects.

A NEW DANCE "POPS UP" EVERY MONTH

The dancers gather at Point Park. Dressed in white, three of them stand by the stone wall. Their arms arch into S-curves, then undulate with a movement that ripples down their bodies.

CANEY CREEK COMPANY TAKES TO THE HILLS

Sometimes a band has to work for years before achieving a sound and identity wholly their own. Other times the right combination of people meet at just the right time.

GUARDING THE GALAXY ONE MORE TIME

The first days of summer are quickly approaching and all the signs are in place for the changing of the season. Which means Marvel is releasing its first big budget movie of the year.

ALSO INSIDE

A Southern Love Affair With Pork We all want to believe that magical beasts live and walk amongst us. Dragons and unicorns, mermaids and leprechauns, bigfoot and Seth Rogen; magical creatures like these have enchanted and entertained the human imagination since the dawn of the spoken word.

FEATURED CONTRIBUTORS

CONSIDER THIS

MIXOLOGY

SHADES OF GREEN

NEW IN THEATERS

ARTS CALENDAR

FREE WILL ASTROLOGY

SPRING DINING GUIDE

JONESIN' CROSSWORD

MUSIC CALENDAR

ON THE BEAT

MUSIC REVIEWS

OPINIONS & DIVERSIONS

Mike McJunkin is a native Chattanoogan, currently living abroad, who has trained chefs, owned and operated restaurants, and singlehandedly increased Chattanooga’s meat consumption statistics for three consecutive years.

Alex Teach is a California native and a 20+ year veteran police officer. He’s a street cop who found a cathartic outlet for rampant cynicism in the form of writing. “I have a front-row seat to the most disturbing show on earth.”

CHATTANOOGAPULSE.COM • MAY 11, 2017 • THE PULSE • 3

BEGINNINGS ∙ CITY LIFE

Working To Help Those Who Need Help The Most Annual March for Babies helps raise much needed funds By Michael Thomas Pulse contributor

BREWER MEDIA GROUP Publisher & President Jim Brewer II FOUNDED 2003 BY ZACHARY COOPER & MICHAEL KULL

EDITORIAL

Managing Editor Gary Poole gary@chattanoogapulse.com Assistant Editor Brooke Brown Music Editor Marc T. Michael Film Editor John DeVore Contributors Christopher Armstrong • Rob Brezsny Matt Jones • Sandra Kurtz Mike McJunkin • Ernie Paik Rick Pimental-Habib • Alex Teach Michael Thomas • Jenn Webster Cartoonists Max Cannon • Rob Rogers Jen Sorenson • Tom Tomorrow

ADVERTISING

Director of Sales Mike Baskin mikebaskin@brewermediagroup.com Account Executives Chee Chee Brown • Brittany Dreon Rick Leavell • Libby Phillips John Rodriguez • Logan Vandergriff

CONTACT

Offices 1305 Carter St., Chattanooga, TN 37402 Phone 423.265.9494 Fax 423.266.2335 Email info@chattanoogapulse.com Website chattanoogapulse.com Facebook @chattanoogapulse THE FINE PRINT: The Pulse is published weekly by Brewer Media and is distributed throughout the city of Chattanooga and surrounding communities. The Pulse covers a broad range of topics concentrating on music, the arts, entertainment, culture and local news. The Pulse is available free of charge, limited to one copy per reader. No person without written permission from the publisher may take more than one copy per weekly issue. The Pulse may be distributed only by authorized distributors. Contents Copyright © 2017 by Brewer Media. All rights reserved.

T’S A SAD TRUTH, BUT EVEN AMIDST all the ongoing debate in Washington, DC about health care, right here in Chattanooga babies are struggling because they were born prematurely or with birth defects. But instead of waiting for politicians to “do something about it”, The March of Dimes works in communities across the country and right here at home to help give every baby a fighting chance. March for Babies, the March of Dimes signature fundraiser and the nation’s favorite walking event, helps prevent birth defects, premature birth, and other leading causes of infant death and disability. It’s set to take place this Saturday in the Tennessee Riverpark just off of Amnicola Highway. Registration begins at 9 a.m., with the march starting at 10 a.m. And you can help. You can sign up to walk, join a team or donate to help babies. And you will be far from alone. March for Babies will take place in nearly 500 communities nationwide, not just here in Chattanooga. By taking part in March for Babies, you are funding programs that provide comfort and support to moms and babies across the country as well as cutting-edge March of Dimes research to find the unknown causes of premature birth and birth defects. At the event, participants celebrate children and parents who experienced the Newborn Intensive Care Unit (NICU) or special care nursery. These families will be recognized throughout the day with a Superhero Sprint for kids, complete with a purple cape, a symbolic lei for mom and

4 • THE PULSE • MAY 11, 2017 • CHATTANOOGAPULSE.COM

“Those who have experienced loss will find a community of support and a meaningful way to remember their baby by planting a flower in the butterfly garden.” dad and loads of fun in the kids’ zone. And for the first time this year, participants will have the opportunity to walk through the Memory Mile and visit the unforgettable March for Babies Memory Garden. Those who have experienced loss will find a community of support and a meaningful way to remember their baby by planting a flower in the butterfly garden. Joining March for Babies also helps fund efforts to fight the spread of Zika virus. The March of Dimes is a leader in providing programs

and up-to-the-minute information for women, men and families to battle Zika. Visit ZAPzika.org and nacersano.org/zika to learn more. The 2017 March for Babies is sponsored nationally by Kmart, Famous Footwear, Macy’s, Cigna, HCA, and regional sponsor Publix Super Markets, Inc. In our community, March for Babies is sponsored by BlueCross Blue Shield of Tennessee, Cigna, Parkridge East Hospital, and Pediatrix Medical Group. Learn more about how you can help, either in person or otherwise, by visiting marchforbabies.org

Consider This with Dr. Rick

EdiToon by Rob Rogers

“Get outta here, go on, git!” —from Greater Tuna

Sippin' At The Chattabrewga Beer Festival It’s always a good time for a couple of brews in a city like Chattanooga, but there’s no better place to sample the finest beers Chatt has to offer than at Chattabrewga. This year will be Chattabrewga’s fifth year serving swell samples to attendees. General admission tickets are just $50 in advance ($60 at the gate, so buy early to save $10) and include a 5 oz. tasting glass and unlimited samples from noon to five. “Chattabrewga is in its fifth year, and we are super excited to keep this event going," says Chattabrewga organizer

Matt Leff. "It offers mutual benefit to all involved, and since day one we have been supporting the Tennessee Breast Cancer Coalition. Started in 1995, their mission is to be the foremost ad-

vocate and provider for Tennesseans facing breast cancer through individual assistance, education, and legislative action. Wear pink Saturday to show your support!” Taste it all, from Chattanooga Brewing Company and Terminal Brewhouse to newcomers OddStory Brewing Company, Steel Barrel Brewery, Mad Knight Brewing Company, and much more. Take your brew-lovin’ momma down to the pavilion this Saturday for some non-traditional Mother’s Day good times and craft beers. — Brooke Brown

I’m a big fan of getting out of town. Nothing personal, Scenic City, but when vacation time rolls around, a commitment I’ve made to myself is to get out! The way I see it, if you stay home you’ll just end up cleaning the gutters. Getting away allows you to escape the daily grind, exhale away the usual stressors of life, re-discover your balance, re-charge your batteries. Perhaps there are some far-flung friends you haven’t seen in a while. Are you overdue for some couchsurfing? Maybe the mountains are your thing. Breathing in the cool, fresh air as a panacea for endless, humid summers. Or perhaps you find your bliss, and your most centered self, at the beach. Pack up the car, head to the coast and get some sand in your shorts. More than the things we do, we regret the things we don’t do. Life’s short. — Rick Pimental-Habib, Ph.D.

CHATTANOOGAPULSE.COM • MAY 11, 2017 • THE PULSE • 5

6 • THE PULSE • MAY 11, 2017 • CHATTANOOGAPULSE.COM

COLUMN ∙ SHADES OF GREEN

Can We Ignore The Signs? Our intrepid environmental columnist attends the People's Climate March

Sandra Kurtz

Pulse columnist

“We’ve been given a warning by science, and a wake-up call by nature; it is up to us now to heed them.” —Bill McKibben

MAGINE YOURSELF AMIDST A CROWD of 200,000 people on a sweltering day marching on hot pavement in Washington D.C. Imagine this positive, energetic crowd bringing a message in unison to the center of U.S. governmental power: Listen! Listen, Government, listen to prevailing science about climate change! Take action with justice to save the life support system we need for our species to survive! In fact, the People’s Climate March was a real and powerful calling in unity for jobs, justice, and climate action. On April 29, 2017, I was there to witness it firsthand chanting along with others, “This is what democracy looks like!” The whirlwind trip began Friday evening. My 12-year old granddaughter, a teen friend and I drove to Oak Ridge to catch one of the three Tennessee buses bound for D.C. Arriving early in the morning, we caught the Metro and walked to the Capitol mall to experience a flurry of activity as people assembled. We filled Pennsylvania Avenue for 20 blocks marching to the White House on the 100th day of Trump’s administration. “We’re here, we’re hot, this planet’s all we got,” demonstrators chanted. After surrounding the White House, a sit-in took place. Marchers beat their chests to a drum

rhythm symbolically indicating our hearts beat as one. A rally followed at the Washington Monument. Meanwhile, more than 370 sister marches occurred in solidarity all over the world including Chattanooga where participants walked across the Walnut Street Bridge and back. Finally at 9:30 p.m., sweaty and exhausted, we returned to the bus for the overnight journey back home. The event was well organized. Marchers went to locations based on their special concern. Pick your spot behind Guardians of the Future, Defenders of Truth, or Keepers of Faith. Those concerned with immigration issues related to climate change impacts chose Creators of Sanctuary or Protectors of Justice. Builders of Democracy, Reshapers of Power, and Many Struggles: One Home were other choices. Before marching we witnessed strong statements from indigenous women, labor leaders, veterans for peace, ministers, nurses, and environmentalists calling us to Resist, Build, Rise. Everywhere there were signs, posters and flags being handed out in an electrified atmosphere. Lining the mall sidewalk was a long line of large water holders for refilling water bottles and another one of porta-potties. A realistic looking polar bear was hanging out with admirers and posing for pictures. Indigenous peoples were in colorful na-

tive dress. There was a biodiverse and multi-lingual mix of peoples, ages, genders, and colors. We saw large animal figures and imaginative headgear to visually enhance the message. As the march began we stayed with the Defenders of Truth partly because they featured a small band of second-liners and a stiltwalker dancing to the lively music. This festive section supporting science was filled with creative signs. “We are all on thin ice.” “Alternative energy, not alternative facts” “No sides in climate” “Scientific truth decay” “Planet before Profit” “Denial is not a policy” “This is not a drill.” “Break free from fossil fuels” “Climate change doesn’t care if you believe in it,” “It will be hard to apologize to your children when you’re underwater” “Make Earth cool again.” And non-stop chanting too: “Hey, Hey, Ho, Ho, fossil fuels have got to go.” Suddenly as we

walked the people began to shout “Shame, shame, shame”. We were passing the Trump International Hotel. That chant was repeated as we surrounded the White House along with “Resistance is here to stay—welcome to your 100th day.” What an event! Many people look for signs from God or signs from animals or plants to help them make decisions. We have sent signs and spoken truth to power both visually and with our bodies. Ironically, we did it on a day that set an all-time heat record during the warmest April on record in Washington D.C. That’s another sign that we ignore climate change at our peril. Let us keep pushing for awareness among us all because, as one sign stated, “Good planets are hard to find.” Sandra Kurtz is an environmental community activist and is presently working through the Urban Century Institute. You can visit her website to learn more at enviroedu.net

CHATTANOOGAPULSE.COM • MAY 11, 2017 • THE PULSE • 7

COVER STORY

Our Southern Love Affair With All Things Pork No region has ever embraced the tasty pig quite like the South By Mike McJunkin

Pulse contributor

E ALL WANT TO BELIEVE that magical beasts live and walk amongst us. Dragons and unicorns, mermaids and leprechauns, bigfoot and Seth Rogen; magical creatures like these have enchanted and entertained the human imagination since the dawn of the spoken word. These fanciful creatures have always held a special place in our hearts and in our dreams because they offer mystery and hope beyond the struggles of everyday life. But the crushing weight of our own mortality, the sense that our lives are essentially meaningless, and the continuous, agonizing presence of Guy Fieri have created a miasma of the mundane that obscures the magic that exists around us every day. While unicorns and dragons remain relegated to sci-fi conventions, Netflix dramas and the funny feelings girls struggle to explain in diaries, there is one magical creature that roams the earth among us, bringing joy and ecstatic delight to millions of hungry souls. I am talking about the magical, even-toed ungulate known to scientists as sus domesticus, but known to the rest of us as simply—the pig. A pig can’t whisk you off for a windswept ride through the clouds on the wings of Daedalus or shoot disease curing rainbow sprinkles from beneath its corkscrew tail. They possess a magic

that is arguably far greater. A pig’s magic is transformative, manipulating the very atoms of its own being and offering this essential, life-giving energy to any soul willing to partake in this everyday sorcery. Modern-day porcine prophet and swine sage, Jim Gaffigan, laid bare this oft neglected magic in his seminal work “King Baby” saying, “The pig is an amazing animal. You feed a pig an apple. It makes bacon.” Pigs are omnivores just like us; this magical beast takes common vegetables, nuts, fruits and other nearly useless matter and transforms them into pork, the undisputed nectar of the gods. Imagine a world without bacon. Visualize a tortured existence in which there is no bacon grease for your greens or cornbread; no ham hocks for beans; no pork tenderloin, pork chops or smoked ham. Envision what it

8 • THE PULSE • MAY 11, 2017 • CHATTANOOGAPULSE.COM

would be like if there was no prosciutto. This is the dark and joyless world we would be left with were it not for the fantastical powers of the humble pig. It’s unclear if we, as Southerners, choose to overlook this anatomical alchemy because magic is of the devil and that makes Jesus cry, or if we have simply become blind to the miraculous in our midst. Whatever the case, this magical beast has played a pivotal role on the plates, grills, and history of the South, and should be held in the highest honor. THE ARRIVAL OF THE PIG Pigs have occupied this terrestrial sphere longer than humans, but they selflessly allowed themselves to be domesticated by the Chinese around 4900 BCE. By 1500 BC the good news of the pig had spread to Eu-

COVER STORY rope where the Celts were breeding large, meat producing pigs and the Iberians were developing smaller-framed, lard-bearing breeds. Explorer, conquistador, and murderous extortionist Hernando de Soto introduced the first pigs to North America in 1539. Within three years, his initial herd of 13 had multiplied and grown to over 700 pigs thanks to Tampa Bay’s beaches, nightlife, and perfect mojitos. (Lost sadist Christopher Columbus brought pigs along on his voyages, but he never actually set foot on North American soil, so he doesn’t get credit for that either). As the South grew and gracefully stumbled through history, the pig rose to a vital role in its economy and culture. Because they were a lowmaintenance and convenient source of food, pigs became an omnipresent staple in the average Southerner’s diet. They are efficient and self-sufficient foragers, so they were allowed to roam the forest in search of plant bulbs, roots, insects, and wild nuts before being captured in the late fall and “fattened up” in anticipation of their inevitable, selfless sacrifice. On most Southern farms, the slaughter of a pig, or “hog-killin’”, was a bittersweet affair. Although this marked the onset of winter and the end of summer vegetables, it was also a time for “eatin’, fellowshippin’, whoopin’, and a-hollarin’.” Rather than a dark assembly to mourn the loss of a majestic and magical friend, the pig slaughter was a time of celebration and feasting that started well before daylight and typically involved the entire community. Even the crazy goat man from the scary house by the river would make an appearance to trade one of his crow feather and cat sinew dreamcatchers for a nice chunk of fatback. Early in the morning, Wilbur would say good bye to Charlotte and all the other farm animals before being respectfully dispatched, cleaned, scraped and gutted. Finally, the ultimate gift this magnificent creature had to give on its short, but magical earthbound journey would be revealed in the form of bountiful, beautiful pork. Livers, brains, cracklins, and chitterlings were eaten immediately; fat was rendered into lard; and any scraps that remained from butchering were ground into a variety of sausages. Slabs of bacon, hog jowls, shoulders, and hams were

“As the South grew and gracefully stumbled through history, the pig rose to a vital role in its economy and culture. Because they were a low-maintenance and convenient source of food, pigs became an omnipresent staple in the average Southerner’s diet.” salt cured for weeks, then hung in the smokehouse and smoked over hickory or pecan wood, peanut shells, or even corncobs. No part of this spectacular animal was ever wasted, they used everything but the squeal. MORE THAN JUST GOOD BBQ Those early hog killin’s and the accompanying feast of pork-tastic delights were a major influence on what eventually became both the event and the food we lovingly refer to as barbeque. As soon as I mention the word barbeque, an army of tong-wielding barbecue enthusiasts don their battle aprons and prepare for war over style, technique, and every speck of minutia regarding the

cooking of meat over fire. But even though Southern barbeque cooks may differ from one another when it comes to techniques and skill, they all work within a singular tradition that recognizes the superiority and importance of the pig. The virtually unchallenged dominance of the pig in Southern barbecue is indicative of how embedded the hog has become as a widespread symbol of the South and its culture, occupying a central place at not just the table, but also in the region’s image, personality, and character. The image of the pig is everywhere in the South, appearing on more signs, t-shirts and bumper stickers than the Gadsden flag and

the NRA. An entire generation of Southerners woke up to Porky Pig cartoons, seasoned their breakfast with salt from ceramic pig shakers, helped their grandmother shop for groceries at the Piggly Wiggly (never at that sinister imposter, Hoggly Woggly), and watched the original ManBearPig—Boss Hogg—try and catch them Duke boys every week on the teevee. From birth, every Southerner’s eyes have been fed a steady diet of seemingly cannibalistic, cartoon pig images calling out from barbeque restaurant and butcher shop signs, repeatedly weaving the pig and the abundance it provides into the fabric of the South and Southern culture. continued on page 10

CHATTANOOGAPULSE.COM • MAY 11, 2017 • THE PULSE • 9

10 • THE PULSE • MAY 11, 2017 • CHATTANOOGAPULSE.COM

COVER STORY

Sociologist John S. Reed once suggested that, “If the South needs a new flag—as it surely does—we could do worse than to use a dancing pig with a knife and a fork. You want to talk about heritage, not hate, that represents a heritage we all share and can take pride in.” Gathering family and friends around a feast of pork, vegetables and Aunt Patsy’s weird cottage cheese and Jello salad is one of the most distinctive, long-standing, and non-controversial parts of our shared Southern heritage. It’s something everyone loves and it is directly tied to the unassailable idea of Southern hospitality. Food is served ‘family-style’, meaning unnecessarily large amounts of ridiculously good food are served from satellitedish sized bowls and a chunk of meat that should look suspiciously like it came from a brontosaurus is placed ceremoniously in the center of the table. These huge bowls of food and Jurassicsized chunks of meat are a traditional sign of abundance and generosity that have the power to transcend race, class and politics. When advertisers use images of our be-

“The tradition of sharing large quantities of food to large numbers of hungry family, friends and even strangers is one of the most enduring traditions of our shared Southern heritage.” loved pig, they are invoking feelings of abundance and comfort that come from the well-stocked pantries of our grandparents. This concept of pigs being linked psychologically to abundance brings us right back to the hog killin’ feasts. We want to make a show of abundance and sharing the most valued of all food commodities—pork— has long been a way for Southerners to demonstrate abundance. The tradition of sharing large quantities of food to large numbers of hungry family, friends and even strangers is one of the most enduring traditions

of our shared Southern heritage. Now, however, these traditions are in danger of disappearing or being lazily transferred to barbecue restaurants, recipe books, and food blogs. By co-opting the pig and its power as a symbol of abundance, these enterprises are back-handedly preserving the communal tradition of eating pork. But this commercialization has turned that symbol of abundance into a commodity, stripping it of the social aspects and cultural history that gave it the very meaning they exploit. Of course, there’s nothing wrong

with eating barbecue from a restaurant or searching for the perfect recipe in a book or on the internet. But we must protect the heritage and traditions that the pig lays down its life for—the shared meal, the bond between neighbors and a love of the animal that brings us all together. The pig is a magical beast of mystery and community-building power. Pigs perform their practical magic through the transformation of forest forage into bacon and ham. But the pigs’ magic goes deeper, bringing communities together and helping give identity to entire communities through their role in the traditional foods of the South. If we outsource the preparation and location of these meals or dismiss the recipes orally passed from generation to generation, we risk losing an important part of our heritage and all that the humble, magical pig has given us. To paraphrase John Egerton; if we no longer eat the foods that define our culture, we can no longer call ourselves Southerners.

CHATTANOOGAPULSE.COM • MAY 11, 2017 • THE PULSE • 11

ARTS & ENTERTAINMENT

A New Dance "Pops Up" Every Month Watch out—there may be a dance popping up near you!

Cloudland Canyon Celebrates The Arts For a weekend spent in beautiful Cloudland Canyon, there’s really not a bad time to visit. Nestled on the western edge of Lookout Mountain, Cloudland Canyon features a slew of activities from biking to hiking, cave exploration, and more. The park is a wonder this time of year as the trees shake off their winter’s rest and bloom bright green once again, waterfalls rushing wildly after our last few bouts of rain. It’s a sight to see as well as a breath of fresh air. As Spring has officially sprung, a prime time for a trip would be this weekend as Cloudland Canyon State Park will be presenting the Mountain Art and Craft Celebration under the canopy of the park’s gorgeous giants. Enjoy a weekend perusing over 100 exhibitors’ handcrafted items under tents as far as the eye can see. Vendors showcasing their wares in pottery, painting, jewelry, photography, even rustic furniture will surely be happy to give some insight into their craft. Take this as your opportunity to pick up a last minute Mother’s Day gift! Or, if you’re an artist or maker of hand-crafted goods, rent a space to debut your creations to guests. Food vendors will fill the air (and your stomach) with the sweet scent of freshly prepared snacks as well as full meals. This family friendly event will directly benefit Cloudland Canyon State Park and help support the park’s necessary upkeep and demands. Tickets will be just $5 for adults, $2 for children ages 2-12. — Brooke Brown Mountain Art & Craft Celebration Saturday & Sunday, 10 a.m. Cloudland Canyon State Park 122 Cloudland Canyon Park Rd., Rising Fawn, GA (706) 406-3440 www.mountainartandcraftcelebration.com 12 • THE PULSE • MAY 11, 2017 • CHATTANOOGAPULSE.COM

By Jenn Webster Pulse contributor

HE DANCERS GATHER AT POINT PARK. Dressed in white, three of them stand by the stone wall. Their arms arch into S-curves, then undulate with a movement that ripples down their bodies. The bend to the ground as if they’re gathering something, then swoop into the S-curve again. They dance to simple piano music. The video’s straight-on, a single shot, black and white. We might be watching a movie made in the 1920s. Then the camera swoops away, following the running bodies through an arch to join more dancers who add harmony to the three dancers’ unison. We’re definitely in the 21st century, because as the women run to look over the preci-

pice, the point of view sails into the air and carries the watcher out over the city, following the dancers’ gaze. The Pop-up Project brings together artists, technology and place, rooting dance in the city of Chattanooga by creating “pop ups” at varying locations. The founders and directors, Jules Downum and Mattie Waters, aim to create new public dances every month. They’ve performed at the Hunter Museum and at Wheland Foundry; next stop’s the Tennessee Valley Railroad Museum. They’ll also be performing at Miller Park and 706 Market. In addition to Jules and Mattie, collaborators have included feature dancers Cornelius Heard, Hannah Locke and Lacy Maselle, a corps of dancers from Zanzibar Studio, musicians, a photographer, a videographer, painters, make-up artists,

ARTS & ENTERTAINMENT

“The Pop-up Project brings together artists, technology and place, rooting dance in the city by creating “pop ups” at varying locations.” and a storyteller. The emphasis on location and history came naturally to Jules, who holds an MA in cultural anthropology from San Diego State University. “Mattie and I grew up together here, but we both left and traveled,” Jules says. “After we returned, we… wanted to connect to performers and audiences here. Mattie said, ‘Let’s go places and dance!’ That’s how the site-specific aspect evolved. It started as a way for us to connect with the city and then it became about the city.” “We chose to just pop up and perform because we knew people would happen upon it,” says Mattie, who holds a BA with honors in theatre arts from the University of Manchester. “They’d get this pop of dance, music, history, storytelling—they’d see our city in a different light.”

Each experience is different, rewarding artists and audiences alike with the unexpected. Yet it takes hard work and careful preparation to create the space for the serendipitous to arise. “We’ve been very diligent,” Mattie says. “We expect the worst and the best. We know the space we are in and we’ve been working together so long that we know even with the unexpected [our dancers] make it part of the piece.” The Pop-up Project’s dances have many influences, especially early modern dance and bellydance. There’s often an early 20th century feel to the music, movements and costuming, reflecting Chattanooga’s flourishing days as an industrial and railroad hub. “[Early modern dance] was very much influenced by bellydance and Greek dance,” Jules says. “That is the genre our foundation is in— when we incorporate other forms, it throws back to those other dancers who were influenced by bellydance.” “We were inspired by that music,”

Mattie agrees. “That romanticism—it transports you to another time—love, the damsel in distress, passion—[hearing it] I feel sucked into a 1920s speakeasy—it’s hidden and naughty.” Jules, Mattie and their collaborators are also documenting their project with a series of beautiful videos. “We have amazing cinematographers,” Jules says. “We share our plan and allow them to do their thing.” Pop-up Project cinematographer Tim Cofield explains: “A good cinematographer has to dance with the dancers!” The camera can take the viewer high into the air or up close to mingle with the performers. “Cinematography transports people who are sitting on the couch into the space with us,” Jules says. On the other hand, “When you come to a live show, you’ll experience the weather with us.” Either way, you’ll have an experience that’s unique to you. To see the Pop-up Project’s video collection, visit thepopupproject.org or facebook.com/ popupprojectchattanooga. Next stop, the Pop-up Project will next visit the Tennessee Valley Railroad Museum!

THU5.11 Art Wise Distinguished Speakers Series

Artist Maria Brito on Our America: The Latino Presence in American Art. 6 p.m. The Hunter Museum of Art 10 Bluff View (423) 267-0968 huntermuseum.org

FRI5.12 Paddling by Moonlight

Grab a paddle and a boat (of your choice) and enjoy a pleasant evening out under the full moon. 7 p.m. Reflection Riding Arboretum 400 Garden Rd. (423) 821-1160 reflectionriding.org

SAT5.13 Southern Blooms Festival

Rock City honors their “original gardener” Frieda Utermoehlen Carter. 10 a.m. Rock City Gardens 1400 Patten Rd. (706) 820-2531 seerockcity.com

DON’T LET SUMMER

CATCH YOU OFF GUARD! Come by and browse through all of our fun outdoor ideas! 2020 Gunbarrel Rd, Ste 150 (423) 499-2882 CHATTANOOGAPULSE.COM • MAY 11, 2017 • THE PULSE • 13

ARTS & ENTERTAINMENT CALENDAR Picnic in the Passageways

THURSDAY5.11 Ooltewah Farmers Market 3 p.m. Ooltewah Nursery 5829 Main St. (423) 238-9775 ooltewahnursery.com Signal Mountain Farmers Market 4 p.m. Pruett’s Market 1210 Taft Hwy. (423) 902-8023 signalmountainfarmersmarket.com Another Gorgeous Evening 5:30 p.m. Tennessee RiverPlace 3104 Scenic Waters Ln. (423) 266-0314 trgt.org Art Wise Distinguished Speakers Series: Maria Brito 6 p.m. The Hunter Museum of Art 10 Bluff View (423) 267-0968 huntermuseum.org City Sweat: HIIP’ster Showdown 6 p.m. Kyle House Fitness 525 W. Main St. rivercitycompany.com The Consul 7 p.m. First Christian Church 650 McCallie Ave. operatn.org Frank Del Pizzo 7:30 p.m. The Comedy Catch 1400 Market St.

14 • THE PULSE • MAY 11, 2017 • CHATTANOOGAPULSE.COM

(423) 629-2233 thecomedycatch.com

FRIDAY5.12 Chattanooga Market at Erlanger 10:30 a.m. Erlanger Hospital Medical Mall 975 E. 3rd St. chattanoogamarket.com Picnic in the Passageways 11:30 a.m. Grass Garden Inversion 730 Cherry St. (423) 265-3700 passagewayschattanooga.com Cambridge Square Night Market 5 p.m. Cambridge Square 9453 Bradmore Ln. (423) 531-7754

cambridgesqauretn.com Paddling by Moonlight 7 p.m. Reflection Riding Arboretum 400 Garden Rd. (423) 821-1160 reflectionriding.org Frank Del Pizzo 7:30, 9:45 p.m. The Comedy Catch 1400 Market St. (423) 629-2233 thecomedycatch.com

SATURDAY5.13 Back to MAC Reunion Dog Walk 9 a.m. McKamey Animal Center 4500 N. Access Rd. (423) 305-6504 mckameyanimalcenter.org

ENTERTAINMENT SPOTLIGHT Frank Del Pizzo's "clean comedy" is a breath of fresh air in a business that is full of hot air. He makes people laugh with his true to life stories and attitude. Frank Del Pizzo The Comedy Catch 1400 Market St. (423) 629-2233 thecomedycatch.com

Elizabeth’s Outrun Melanoma 5k and Walk 9 a.m. Enterprise South Nature Park 8015 Volkswagen Dr. (423) 495-4438 memorial.org St. Alban’s Hixson Market 9:30 a.m. St. Alban’s Episcopal Church 7514 Hixson Pike (423) 842-6303 Southern Blooms Festival 10 a.m. Rock City Gardens 1400 Patten Rd. (706) 820-2531 seerockcity.com Birding Tram Tour 10 a.m. Reflection Riding Arboretum 400 Garden Rd. (423) 821-1160 reflectionriding.org Mountain Art & Craft Celebration 10 a.m. Cloudland Canyon State Park 122 Cloudland Canyon Park Rd. Rising Fawn, GA (706) 406-3440 Northside Farmers Market 10 a.m. Northside Presbyterian Church 923 Mississippi Ave. (423) 266-7497 Chattanooga River Market 10 a.m. Tennessee Aquarium Plaza 1 Broad St. (423) 648-2496 chattanoogarivermarket.com Brainerd Farmers Market 11 a.m.

CHOW SPRING 2017

CHATTANOOGAâ&#x20AC;&#x2122;S ULTIMATE

RESTAURANT GUIDE courtesy of

The Chattanooga Pulse

16 • THE PULSE • MAY 11, 2017 • SPRING DINING GUIDE • CHATTANOOGAPULSE.COM

BREWER MEDIA GROUP Publisher & President Jim Brewer II

EDITORIAL

Managing Editor Gary Poole gary@chattanoogapulse.com Assistant Editor Brooke Brown Contributors Alec Plaumann Marc T. Michael Evan Muir Jenn Webster Addie Whitlow

ADVERTISING

Director of Sales Mike Baskin mikebaskin@brewermediagroup.com Account Executives Chee Chee Brown • Brittany Dreon Rick Leavell • Libby Phillips John Rodriguez • Logan Vandergriff

CONTACT Offices 1305 Carter St. Chattanooga, TN 37402 Phone 423.265.9494 Fax 423.266.2335 Website chattanoogapulse.com Email info@chattanoogapulse.com THE FINE PRINT Chattanooga Chow is published biannually by The Pulse and Brewer Media. Chattanooga Chow is distributed throughout the city of Chattanooga and surrounding communities. Chattanooga Chow is available free of charge, limited to one copy per reader. No person without written permission from the publishers may take more than one copy per weekly issue, please. © 2017 Brewer Media

CHATTANOOGA'S WEEKLY ALTERNATIVE

Chattanooga Spring Dining Guide The Hot Chocolatier ............................................. 18 Stone Cup Cafe ...................................................... 19 The Ice Cream Show ............................................ 20 Beast + Barrel ........................................................ 21 The Flying Squirrel .............................................. 22 Fiamma Pizza Co. ................................................ 23 Chattanooga Restaurant Listings ..................... 28

Lupi's Pizza Pies ................................................... 34 Brewhaus Gastropub ............................................ 35 The Bald Head Bistro........................................... 36 The Tap House ...................................................... 37 Pura Vida .............................................................. 38 The Big Table ........................................................ 39 The Camp House ................................................. 40

THE PULSE • SRPING DINING GUIDE • MAY 11, 2017 • CHATTANOOGAPULSE.COM • 17

CHOW SPRING 2017

The Hot Chocolatier Chattanooga’s unique dessert destination for connoisseurs of artisan chocolates

art coffee shop, part patisserie and, of course, part chocolate shop, The Hot Chocolatier is a perfect destination for after church, date night, or any time you stroll through the South Side. If you’re visiting the shop, you might want to sample one of more than 20 flavors of hot chocolate, or indulge in a coffee beverage. One of Chattanooga’s few coffee shops with Sunday afternoon and weekday late-evening hours, the Hot Chocolatier is a destination your taste buds won’t forget. Did you know you can float a scoop of French Macaron gelato in a cup of hot chocolate? At The Hot Chocolatier on Market Street, indulgence is encouraged and chocolaty innovation is on display. With Mother’s Day in mind, visit the truffle case, where dozens of homemade treats—often created from local ingredients—make your mouth water. You can bring your mother to choose her favorites, or select a gift box just for her. Round it out with other candies, such as chocolatecovered raisins or coconut macarons. “When you look around, it’s overwhelming,” says owner Wendy Buckner, who runs the business with co-owner Brandon Buckner. “There’s so much to choose from— chocolate-covered pretzels and nuts, toffee, beautiful cakes, and, of course, the truffle case.” With a couple of days’ notice, you can special order a cake made

from scratch just for your mother (or you). But all you have to do is walk in the door and the staff will build you a gift basket, selecting whatever fits your fancy from the temptation-filled cases. “Visit us for Father’s Day, too,” Wendy says. “Dads are hard to buy for, but give him some chocolate and he’s gooood!” With rain coming and going, temperatures rising and falling, finicky chocolates are hard to work with— but the Buckners know exactly what tweaks to make to get the product just right, every time. They’ve visited European chocolatiers to perfect their skills, and they also come from backgrounds in the visual arts, making their treats pleasing to the eye as well as the tongue. Right now, these artists of confection have so many innovations to

18 • THE PULSE • MAY 11, 2017 • SPRING DINING GUIDE • CHATTANOOGAPULSE.COM

share: • Birthday Cake Truffles • French Macaron Cake with White Chocolate Mousse • Double Chocolate Sin Cake Bon Bons • Spiced Apple Cinnamon Coffee Cakes • Blueberry Lavender Sorbet • Gelato in numerous flavors: Chattanooga Whiskey, French Macaron, Sticky Bun, Salted Caramel, Red Velvet Cake, and so much more… Even the gelatos are made from scratch. “In our Sticky Bun Gelato, we start with cream cheese gelato and chop up sticky buns in it,” Wendy says. “We use high-quality chocolate in our Chocolate Gelato—you can’t beat it, it’s so chocolaty and good! It makes such as difference when all the ingredients are really fresh.”

The Scoop A European inspired gourmet specialty shop producing artisan chocolates, desserts, and drinks.

The Hot Chocolatier Across from the Choo Choo 1437 Market St. (423) 266-3066 thehotchocolatier.com

CHOW SPRING 2017

Stone Cup Café

ocated off of Frazier Avenue, Stone Cup Café greets you with the strong smell of a delicious coffee roast. The smell is matched by the taste, along with a large variety of many other options beyond your typically cup of coffee. At Stone Cup Café they have a unique variety of coffee options, healthy smoothies, and beer. This is not your run of the mill coffee shop. Stone Cup Café is about quality and creativity, which can be seen in their version of the Cubano. A delicious espresso mixed with honey, cinnamon, and steamed cream. Drinks like this are why first time customers always come back. Then there is the view. Wow, a stunning backdrop to enjoy breakfast, lunch, or even music every Thursday night. But personally, there is nothing better than setting up shop upstairs with a laptop and a cup of coffee looking at a view that is truly one of a kind. Their food, drinks, and view may occasionally distract you from

working, but it’s well worth it. Stone Cup Café is under new management. With Alec Starling and Owen Megahee now at the helm, Stone Cup Café will be putting more emphasize on fresh local produce. With a new menu on its way for June, you can be sure to expect creative and healthy options with great local ingredients. You can expect more dishes like the Garden Bagel, a light yet satisfying breakfast sandwich with fresh basil, cucumber, herb cream cheese, and tomato on your choice of bagel. Stone Cup Café is the perfect place to grab your quick morning bite without having to sacrifice quality. Some great morning options include the Morning Glory, a smoothie that is packed full of nutrients to kick start your day. The Morning Glory has oatmeal, peanut butter, honey and banana and is sure to give you all the energy you need to get your day off to the perfect start. THE PULSE • SRPING DINING GUIDE • MAY 11, 2017 • CHATTANOOGAPULSE.COM • 19

CHOW SPRING 2017

The Ice Cream Show

as there ever been a warm summer day when ice cream didn’t sound like a good idea? Of course not. And the best place to find great ice cream is at the foot of the Walnut Street Bridge at The Ice Cream Show. But what makes this ice cream shop different from any other in Chattanooga? Let’s start with the simple fact that there are roughly 17,000 different possible ice cream flavors to be had here. “It starts with your choice of local Mayfield ice cream, Mayfield yogurt, sugar-free vanilla, or dairyfree ice cream,” says owner Lynda Curtis. Next, you take your pick of vanilla or chocolate. And then the magic begins. You create your flavor by adding up to three ingredients—if you’re feeling crazy, add four, add five, however many it’ll take to curb the excitement of your inner child. Choose from 40 ingredients including fresh fruits like blueberries, strawberries, or bananas, Ghirardelli chocolate chips, premium nuts, cheesecake bites, brownies,

20 • THE PULSE • MAY 11, 2017 • SPRING DINING GUIDE • CHATTANOOGAPULSE.COM

chocolate chip cookie dough, and more. Once you’ve made your picks, your ice cream and ingredients will be blended together and deposited into one of their mouthwatering, homemade waffle cones. And let’s not forget about another shining star of The Ice Cream Show: the coffee. And while holding a beautifully made ice cream cone in one hand and a hot—or iced—coffee in the other seems like a match made in Heaven, you can take it a step further by adding any coffee to your ice cream. Try a barrel-racer, a vanilla or chocolate milkshake with a double shot of espresso, or an Affagato, a small scoop of ice cream with a double shot on top, drizzled in caramel and chocolate with a dollop of homemade whipped cream. Whether you’re a coffee lover, a fan of the old fashioned waffle cone, or even one of their delicious all fruit smoothies, there’s something for everyone at The Ice Cream Show. And best of all, they’re open late till 11 p.m. every night.

CHOW SPRING 2017

Beast + Barrel Gastro Smokehouse North Shore icon takes their food and drink very seriously; themselves not so much

east + Barrel is the fourth pub incarnation and most elevated menu and craft bar to come from owners Ryan Chilcoat, Matt Lewis and Geoff Tarr. Joining The Honest Pint, The Hair of the Dog Pub, and The Terminal Brewhouse, Beast + Barrel offers a unique atmosphere and a menu that will have customers wanting to return again and again. The publicans added this gastropub and smokehouse hybrid in 2014 as they saw a gap in “upscale pubs” in town. This casual dining concept combines some great comfortable elements with just enough finishing touches to feel great as both a classy night out and a relaxed place to have a salad or burger for lunch. Described as a “gastro smokehouse,” Beast + Barrel is sure to satisfy any meat lover as these folks smoke everything from pastrami to wings to ice for cocktails. The Gastropub feel is defined by the chefdriven menu items like the rack of lamb, steak tartare, and artisan meat and cheese boards. Combining traditional meat dishes such as smoked pork, house made pastrami, fried chicken, and crab cakes, with a hint of Southernand French-influenced culinary flare, the dishes at Beast + Barrel are different from the pub-style cuisine of the other three restaurants. While meat is a primary ingredient in many of the dishes, Beast + Barrel offers vegetarian options like the Chickpea Burger, a house-

made chickpea mix grilled with lettuce, tomato, house pickles, crumbled feta, and lemon dill dressing served on a slice of Niedlov’s challah bread, and the Market Veggie Plate, described on the menu as, “we went to the market, your server better know what we got. Test ’em.” In addition to lunch and dinner, Beast + Barrel also serves brunch, opening at 10am for the early birds. Beast + Barrel’s brunch includes dishes like Merica’ (two eggs any style, Beast bacon, house sausage, local grits or smoked potatoes, and a biscuit) and savory classics like Eggs Benedict and every Southerner’s favorite, biscuits and gravy. Or if you’d prefer something on the sweeter side, try their banana pancakes or peach French toast. To complement your food, Beast + Barrel offers a large selection of craft beer, wine and cocktails. Featuring only Tennessee brewed craft beer on tap, the beer menu is categorized by taste to help you select the best choice for your palate. Wine lovers have a large selection of white, red, sparkling, and dessert wines to order by the glass or bottle, but if they are having a tough time choosing, Beast + Barrel offers a wine sampler that allows customers to try 2-oz. samples of all six of their wines on tap. The Happy Hour at Beast + Barrel has quickly become known as the best in Chattanooga. They offer $3 craft beer, $4 wine on tap, $5 classic cocktails and $6 bar-

tender’s choice cocktails along with food deals to match from 3 to 6p.m., seven days a week. Beast + Barrel’s cocktail menu includes several classics like the Sazerac, Old Fashioned, and Dark and Stormy, as well as balanced new age house specialties like Strawberry Letter, made with Cathead vodka, Cynar, strawberry, basil, lemon, and B+B grenadine. For brunch, customers can choose their own juice or puree for a mimosa or bellini, or their own mix and liquor for a Bloody Mary at the Bloody Bar. For larger groups, Beast + Barrel offers brunch carafes, which serve three-to-four people. With plenty of cheap and convenient parking out back by Coolidge Park, Beast + Barrel is an easy choice for lunch or dinner. The open air feel and back deck add elements of open air dining in a bustling area of town with great views.

The Scoop A real community hangout that just happens to hold the highest quality food and drink.

Beast + Barrel Gastro Smokehouse. Get some of that! 16 Frazier Ave. (423) 805-4599 beastandbarrel.com

THE PULSE • SRPING DINING GUIDE • MAY 11, 2017 • CHATTANOOGAPULSE.COM • 21

CHOW SPRING 2017

The Flying Squirrel Bar Elegance, class, fantastic food and the best drinks and beers on the Southside

ello Chattanoogans and visitors to our awesome little city! My name is Evan Muir, I am a Chattanoogan and member of the tightly knit culinary team at Southside Chattanooga’s Flying Squirrel Bar. As a passionate cook who likes to share my work with others, I am often asked by friends that have yet to experience what we embody at Flying Squirrel “what kind of food do you offer?” or “what kind of restaurant are you a part of?” At first these questions took me back. As I searched for ways to describe what we bring to the table, there seemed to not be a succinct set of adjectives I could use to answer them. I certainly didn’t want to answer them with “whatever we want to do,” as that response undermined the level of passion I live and work by, so this left questions to be answered. From the start, we have been labeled as a community bar serving the Southside. We’re proud of that, but it has led to a perception battle that we’re only a place to get drinks before dinner somewhere else, and not a legitimate destination for a meal. Our food program has a full spectrum of menu options where we have embraced our capabilities to offer our guests much more than just “bar food”. We seek to offer a thoughtfully crafted experience to our guests,

from the atmosphere, to our beverage program, to our culinary offerings to meet a range of palates and exceed the desires of our guests. From our renowned fried chicken to our gorgeous ramen to shared plates of charcuterie and cheeses, the choice really is yours. It sounds almost humorous but a great way to describe what I aim to do every day is take something my guest would crave and make it better, leaving a mark on both their minds and stomachs. We work with passion as a family to create an experience for the collective community and that includes ourselves. This means we are not just simply forcing out the

22 • THE PULSE • MAY 11, 2017 • SPRING DINING GUIDE • CHATTANOOGAPULSE.COM

same product night after night, month after month, but instead are constantly learning as a family to keep our passions alive and continue to please our guests in ways that only a tightly knit establishment that embraces growth can do. The ultimate goal is to create a fabulous and memorable experience from the standard we meet as a team every day we polish our glasses and sharpen our knives. From the entire team here at the Flying Squirrel, we warmly invite you to embrace what we have to offer; eat, drink, and share this experience with us. See you soon, Evan “Spicy Hands” Muir

The Scoop Great conversation and casual enjoyment of the finer things. The Flying Squirrel On the Southside 55 Johnson St. (423) 602-5980 flyingsquirrelbar.com

CHOW SPRING 2017

Fiamma Pizza Company H

eritage and tradition, two words that mean a lot at Fiamma. Fiamma’s proprietors, Chattanooga locals, Jim Richards and Brion Voges were focused on these two things when they came up with the idea for Fiamma almost three years ago. Voges’ international travel and love of food lead him to discover Neapolitan pizza and fall in love with it. For the next several years he spent as much time as he could trying out different pizzerias. The thing about Neapolitan pizza is that you can’t just pick up flour at the grocery and go at it. There is a lineage

and tradition in place. Voges and Richards knew if they were going to do Neapolitan pizza, they wanted to do it right. Which led them to the APN (Associazione Pizzaiuoli Napoletani), which train pizza makers in the tradition of Neapolitan pizza. Basically, it’s pizza school. Voges spent four hours every morning for days just learning to make the crust. His teachers made sure he knew the subtly of this style of pizza. Keeping as much air in the dough as possible to keep its light quality. Cooking the pizza at the correct temperature to gain the

charring on the dough, a trademark of Neapolitan pies. This attention to detail is what makes Fiamma pizza special. Fiamma uses only the highest quality ingredients. Imported flour, tomatoes, and cheese from Italy. Simplicity is what makes Neapolitan pizza. If you want to taste what we mean, try the Margherita. Made with imported buffalo mozzarella (made from water buffalo milk),

imported San Marzano tomatoes, basil, and imported olive oil. The layers of flavor are simple, and are meant to be. Local and family run, Fiamma Pizza Company is here to share the heritage of Neapolitan pizza with Chattanooga!

THE PULSE • SRPING DINING GUIDE • MAY 11, 2017 • CHATTANOOGAPULSE.COM • 23

Chattanooga Restaurant Guide AMERICAN 1885 Grill 3914 St. Elmo Ave. (423) 485-3050 1885grill.com 2 Sons Kitchen & Market 1120 Houston St. (423) 661-8709 2 Squares a Day 3399 Amnicola Hwy. (423) 697-7595 3rd Deck Burger Bar 201 Riverfront Pkwy., Pier 2 (423) 266-4488 chattanoogariverboat.com A Bountiful Harvest 1101 Hixson Pike (423) 876-1922 abountifulharvest.com Adelle's Creperie 400 E. Main St. (423) 531-2222 adellescreperie.com Alchemy Spice Company 2502 E. 12th St. (423) 402-0319 alchemyspicecompany.com All-American Grilled Delivery 3507 Ringgold Rd. (423) 698-2040 all-americangrilleddelivery.com Applebee’s 5606 E. Brainerd Rd. (423) 553-9203 401 Market St. (423) 826-4996 356 Northgate Mall Dr. (423) 875-8353 2342 Shallowford Village Rd. (423) 499-1999 applebees.com Aretha Frankensteins 518 Tremont St. (423) 265-7685 arethas.com Armando’s 8018 E. Brainerd Rd. (423) 899-3705 1814 E. Main St. (423) 629-9218 4767 Hwy. 58 (423) 894-1413

We strive to make our listings accurate, but things change. We recommend you call in advance or visit websites before visiting any restaurant.

7330 Hixson Pike (423) 842-0479 7024 Lee Hwy. (423) 855-0772 1105 Lafayette Rd. (706) 861-2252 5700 Ringgold Rd. (423) 867-5950 Back Inn Café 412 E. 2nd St. (423) 265-5033 bluffviewartdistrict.com Bar Louie 2100 Hamilton Place Blvd. (423) 855-4155 barlouieamerica.com Bea’s Restaurant 4500 Dodds Ave. (423) 867-3618 pulleybones.com Beast + Barrel 16 Frazier Ave. (423) 805-4599 beastandbarrel.com Becky’s Restaurant 2503 Westside Dr. (423) 485-3873 Beef O’Brady’s 5958 Snow Hill Rd. #100 (423) 910-0261 ooltewahbeefobradys.com Big Chill & Grill 103 Cherokee Blvd. (423) 267-2445 bigchillandgrill.com Big River Grille & Brewing Works 222 Broad St. (423) 267-2739 2020 Hamilton Place Blvd. (423) 553-7723 bigrivergrille.com Big Table 118 Cross St. (423) 634-0772 bigtable.net

Blue Orleans Seafood Restaurant 1463 Market St. (423) 757-0088 blueorleansdowntown.com Blue Plate 191 Chestnut St. (423) 648-6767 theblueplate.info Bluegrass Grill 55 E. Main St. (423) 752-4020 bluegrassgrillchattanooga.com Bluewater Grille 224 Broad St. (423) 266-4200 bluewaterchattanooga.com Boathouse Rotisserie & Raw Bar 1459 Riverside Dr. (423) 622-0122 boathousechattanooga.com Bonefish Grille 2115 Gunbarrel Rd. (423) 892-3175 bonefishgrill.com Bourbon Grill 2100 Hamilton Place Blvd. (423) 468-2064 Broad Street Grille 1201 Broad St. (423) 424-3700 chattanooganhotel.com Bud’s Sports Bar 5751 Brainerd Rd. (423) 499-9878 budssportsbar.com Buffalo Wild Wings 120 Market St. (423) 634-0468 5744 Hwy. 153 (423) 877-3338 buffalowildwings.com Café Lemont 801 Dodds Ave. (423) 629-1388

24 • THE PULSE • MAY 11, 2017 • SPRING DINING GUIDE • CHATTANOOGAPULSE.COM

thechattroom.com Café on the Corner 826 Scenic Hwy. (423) 825-5005 cafeonthecornerlookoutmountain.com Canyon Grill 28 Scenic Hwy. #189 (706) 398-9510 canyongrill.com Cashew 149A River St. (423) 355-5486 cashewchattanooga.com Cavern Cafe Ruby Falls 1720 S. Scenic Hwy. (423) 821-2544 Champy’s Famous Fried Chicken 526 E. MLK Blvd. (423) 752-9198 champyschicken.com Charlie’s Restaurant & Lounge 8504 Dayton Pike (423) 842-9744 charliesrestaurantlounge.com Chattanooga Billiard Club 725 Cherry St. (423) 267-7740 cbcburns.com Chattanooga Billiard Club East 110 Jordan Dr. (423) 499-3883 cbcburns.com Chattanooga Brewing Company 1804 Chestnut St. (423) 702-9958 chattabrew.com Cheddar’s 2014 Gunbarrel Rd. (423) 805-2233 cheddars.com

Chicken Salad Chick 629 Market St., Ste. 101 (423) 668-0098 chickensaladchick.com 1820 Gunbarrel Rd. (423) 468-3729 chickensaladchick.com Chili’s 408 Market St. (423) 265-1511 5637 Brainerd Rd. (423) 855-0376 1921 Gunbarrel Rd. (423) 892-6319 123 Northgate Mall Dr. (423) 877-4344 chilis.com Chop House 2011 Gunbarrel Rd. (423) 892-1222 thechophouse.com City Café Diner 901 Carter St. (423) 634-9191 7641 Lee Hwy. (423) 485-8222 citycafemenu.com Clyde’s On Main 122 W. Main St. (423) 362-8335 clydesonmain.com Cookie Jar Café 1887 Kelly Cross Rd. (423) 949-5852 johnsonfamilyfarm.com Countryside Café 8223 Mahan Gap Rd. (423) 344-8646 countrysidecafe.net Diamond Billiard Club 3600 Hixson Pike #K (423) 877-5882 thediamondbilliardclub.com Dish T’Pass 302 W. 6th St. (423) 309-5353 Dockside Café 8411 Harrison Bay Rd. (423) 344-9998 dockside-cafe.com Dub’s Place 4408 Dayton Blvd. (423) 875-3151

Easy Bistro & Bar 203 Broad St. (423) 266-1121 easybistro.com Eat N Good Catering 6331 E. Brainerd Rd. (423) 432-3865 Epicurean Restaurant 4301 Ringgold Rd. (423) 622-4139 theepicureanrestaurant.com Famous Dave’s 2122 Gunbarrel Rd. (423) 954-3227 homeofthebigslab.com Firebirds Wood Fired Grill 2107 Gunbarrel Rd. (423) 308-1090 firebirdsrestaurants.com Firehouse Subs 3849 Dayton Blvd. Ste. 101 423) 877-2345 6025 E. Brainerd Rd. Ste. 110 (423) 893-3473 1820 Gunbarrel Rd. Ste. 700 (423) 475-5491 firehousesubs.com Fireside Grille 3018 Cummings Hwy. (423) 821-9898 Five Guys Burgers & Fries 124 Stuart Rd. (423) 476-4878 401 Broad St. (423) 531-8267 2020 Gunbarrel Rd. (423) 664-3500 5110 Hixson Pike (423) 870-7772 fiveguys.com Flying Squirrel Bar

55 Johnson St. (423) 602-5980 flyingsquirrelbar.com Food Works 205 Manufacturers Rd. (423) 752-7487 foodworksrestaurant.com Fresh To Order 1919 Gunbarrel Rd. Ste. 103 (423) 826-5000 freshtoorder.com Full Moon American Burger Bar 61 N. Market St. (423) 521-6666 www.fullmoon.bar Gardens Restaurant 1400 Market St. (423) 266-4107 choochoo.com Good Dog 34 Frazier Ave. (423) 475-6175 eatatgooddog.com Griffin Footlong Hot Dogs 847 E. Main St. (423) 265-5280 Hair of the Dog Pub 334 Market St. (423) 265-4615 hairofthedogpub.net Heart Attack Shack 4345 Ringgold Rd. (423) 803-5900 Heaven & Ale 304 Cherokee Blvd. (423) 602-8286 heaven-and-ale.com Heavenly Wings 5231 Brainerd Rd. (423) 499-9949

chattanoogawings.com Hennen’s Restaurant 193 Chestnut St. (423) 634-5160 hennens.net Henpecked Chicken 405 Market St. (423) 710-1951 Herman’s Soul Food 3821 Brainerd Rd. (423) 624-5715 Homefolks Restaurant 8981 Dayton Pike (423) 332-5724 Honest Pint 35 Patten Pkwy. (423) 468-4192 thehonestpint.com Hooters 5912 Brainerd Rd. (423) 499-8668 hooters.com Innside Restaurant 800 Chestnut St. (423) 266-7687 J Alexander’s Restaurant 2215 Hamilton Place Blvd. (423) 855-5559 jalexanders.com J. Gumbo’s 5123 Hixson Pike (423) 760-3995 jgumbos.com Jack’s 3530 Cummings Hwy. (423) 821-6888 eatatjacks.com Jefferson’s 618 Georgia Ave. (423) 710-1560 jeffersonsrestaurant.com

Jenkins Country Style Buffet 4134 Ringgold Rd. (423) 629-5449 jenkinsbuffet.com Kacey Home Cooking 6921 Lee Hwy. (423) 490-0896 kaceyhomecooking.com Karl’s Family Restaurant 5100 Hixson Pike (423) 875-5506 Kim’s Southern Restaurant 3224 Dayton Blvd. (423) 877-9295 Lakeshore Grille 5600 Lake Resort Terrace Suite 300 (423) 710-2057 lakeshoregrille.com Lamar’s Restaurant 1018 E. MLK Blvd. (423) 266-0988 lamarsrestaurant.com Lawrence’s Lounge 1201 E. 37th St. (423) 710-2035 Lillie Mae’s Place 4712 Dayton Blvd. (423) 875-8999 Local 191 191 Chestnut St. (423) 648-6767 local191.com Logan’s Roadhouse 2119 Gunbarrel Rd. (423) 499-4339 3592 Cummings Hwy. (423) 821-2948 504 Northgate Mall Dr.

(423) 875-4443 logansroadhouse.com Lois’s Lounge & Restaurant 3013 Dodson Ave. (423) 698-4982 Longhorn Restaurant 129 N. Market St. (423) 265-2354 Longhorn Steakhouse 5771 Brainerd Rd. (423) 490-0573 5583 Hwy. 153 (423) 870-2722 longhornsteakhouse.com Lucky’s Bar & Grill 2536 Cummings Hwy. (423) 825-5145 Maggie G’s 400 E. MLK Blvd. (423) 757-7722 Main Street Meats 217 E. Main St. (423) 602-9568 mainstreetmeatschatt.com Marsha’s Backstreet Café 5032 Brainerd Rd. (423) 485-7911 Mary’s Lounge 2125 McCallie Ave. (423) 493-0246 Mayo’s Restaurant & Lounge 3820 Brainerd Rd. (423) 624-0034 McAlister’s Deli 2288 Gunbarrel Rd. (423) 510-8299 541 Signal Mountain Rd. (423) 265-2003 mcalistersdeli.com

THE PULSE • SRPING DINING GUIDE • MAY 11, 2017 • CHATTANOOGAPULSE.COM • 25

McHale’s Brewhouse 724 Ashland Terrace (423) 877-2124 mchalesbrewhouse.com Mean Mug 114 W. Main St. (423) 825-4206 meanmugcoffee.com Merv’s Restaurant 713 Mountain Creek Rd. (423) 877-0221 Mike’s Hole in the Wall 538 Cherokee Blvd. (423) 475-5259 Moss Place II 709 Tunnel Blvd. (423) 493-9006 mossplace2.com Mountain City Club 729 Chestnut St. (423) 756-5584 mountaincityclub.org Ms. Debbie’s Nightlife Lounge 4762 Hwy. 58 (423) 485-0966 Mrs. B’s Reggae Cafe 3103 Broad St. (423) 702-5808 Mt. Vernon Restaurant 3535 Broad St. (423) 266-6591 mymtvernon.com Nick and Linda’s 4762 Hwy. 58, Ste. 116 (423) 386-5404 Niedlov’s Breadworks 215 E. Main St. (423) 756-0303 Nikki’s Drive Inn 899 Cherokee Blvd. (423) 265-9015 O’Charley’s 5301 Hixson Pike (423) 877-8966 2340 Shallowford Village Dr. (423) 892-3343 ocharleys.com Old Chicago Pizza & Taproom 250 Northgate Mall Dr. (423) 877-3450 oldchicago.com Outback Steakhouse 501 Northgate Mall Dr. (423) 870-0980 2120 Hamilton Place Blvd.

26 • THE PULSE • MAY 11, 2017 • SPRING DINING GUIDE • CHATTANOOGAPULSE.COM

(423) 899-2600 outback.com Panera Bread 417 Market St. (423) 266-2253 620 Northgate Mall Dr. (423) 877-0223 1810 Gunbarrel Rd. (423) 899-2253 panerabread.com Pickle Barrel 1012 Market St. (423) 266-1103 goodfoodchattanooga.com Porter’s Steakhouse 827 Broad St. (423) 643-1240 porterssteakhouse.com Public House 1110 Market St. (423) 266-3366 publichousechattanooga.com Puckett’s Grocery & Restaurant 2 W. Aquarium Way #110 (423) 708-8505 puckettsgro.com Pura Vida Juice Bar 163 River St. (423) 661-8736 317 Ault Rd. Signal Mountain, TN (423) 802-7910 puravidachattanooga.com Purple Daisy Picnic Cafe 4001 St. Elmo Ave. (423) 822-6477 purpledaisycafe.com Raw Bar & Grill 409 Market St. (423) 756-1919 rawbarandgrillchatt.com Red Lobster 2131 Northgate Mall Dr. (423) 870-2371 2200 Bams Dr. (423) 490-3488 redlobster.com Red Robin 2100 Hamilton Pl. Blvd. (423) 296-2520 redrobin.com River St. Deli 151 River St. (423) 756-3354 riverstreet-deli.com

Riverside Catfish House 18039 Hwy. 41 (423) 821-9214 Rob’s Restaurant & Lounge 5308 Dayton Blvd. (423) 875-6164 Rumors 3884 Hixson Pike (423) 870-3003 Ruth’s Chris Steak House 2321 Lifestyle Way (423) 602-5900 ruthschris.net Silver Diner 1400 Market St. (423) 266-5000 choochoo.com Sing It or Wing It 410 Market St. (423) 757-9464 Sky Zoo 5709 Lee Hwy. (423) 521-2966 chattazooga.com Slick’s Burgers 309 E. Main St. (423) 760-4878 Sluggo’s North Vegetarian Cafe 501 Cherokee Blvd. (423) 752-5224 Sofa King Juicy Burger 1743 Dayton Blvd. (423) 490-7632 sofakingjuicyburger.com Southern Burger Co. 9453 Bradmore Ln. Suite #101 (423) 825-4919 southernburgerco.com Southern Star 1300 Broad St. (423) 267-8899 southernstarrestaurant.com Southside Saloon and Bistro 1301 Chestnut St. (423) 757-4730 southsidesaloonandbistro.com Southside Social 1818 Chesnut St. (423) 708-3280 thesouthsidesocial.com

Spice and Tea Exchange 2115 Gunbarrel Rd. Ste. A-13 (423) 826-7707 spiceandteaexchange.com St. John’s Meeting Place 1274 Market St. (423) 266-4571 stjohnsrestaurant.com St. John’s Restaurant 1278 Market St. (423) 266-4400 stjohnsrestaurant.com Stir 1444 Market St. (423) 531-7847 stirchattanooga.com Stone Cup Cafe 208 Frazier Ave. (423) 521-3977 stonecupcafe.com Sugar’s Ribs 2450 15th Ave. (423) 826-1199 sugarsribs.com Talus 812 Scenic Hwy. (423) 602-5604 T.MAC 423 Market St. (423) 267-8226 tmacrestaurants.com Teasers Bikini Bar & Grill 1401 E. 23rd St. (423) 622-6734 Terminal Brewhouse 6 E. 14th St. (423) 752-8090 terminalbrewhouse.com TerraMáe 122 E. 10th St. (423) 710-2925 terramaechattanooga.com Texas Roadhouse 7016 Shallowford Rd. (423) 899-8293 texasroadhouse.com The Bald Headed Bistro 201 Keith St. SW Cleveland, TN (423) 472-6000 baldheadedbistro.com The Bitter Alibi 825 Houston St.

(423) 362-5070 thebitteralibi.com The Camp House 149 E. MLK Blvd. (423) 702-8081 thecamphouse.com The Foundry 1201 Broad St. (423) 424-3775 chattanooganhotel.com The Social 1110 Market St. (423) 266-3366 publichousechattanooga.com The Palms at Hamilton 6925 Shallowford Rd. (423) 499-5055 thepalmsathamilton.com The Pub on Frazier 346 Frazier Ave. (423) 208-5293 The Tap House 3800 St Elmo Ave. #114 (423) 682-8234 taphousechatt.com Trailhead Juice 3211 Broad St. Ste. B (423) 803-6211 trailheadjuice.com Tremont Tavern 1203 Hixson Pike (423) 266-1996 tremonttavern.com Tupelo Honey 1110 Market St. (423) 779-0400 tupelohoneycafe.com Universal Joint 532 Lookout St. (423) 468-3725 ujchattanooga.com Urban Stack Burger Lounge 12 W. 13th St. (423) 475-5350 urbanstack.com Valley Tavern 2819 Cummings Hwy. (423) 508-8170 Vine St. Bakery 1313 Hanover St. (423) 266-8463 vinestreet.market.com Wally’s Restaurant 1600 McCallie Ave. (423) 698-4643 6521 Ringgold Rd.

(423) 899-6151 wallysrest.com Walt’s Karaoke Café 6238 Bonny Oaks Dr. (423) 485-9080 waltskaraoke.com Wimpie’s 9826 Dayton Pike (423) 332-6201 Zarzour’s Cafe 1627 Rossville Ave. (423) 266-0424 Ziggy’s 607 Cherokee Blvd. (423) 265-8711 ziggysbarandgrill.net

ASIAN Asia Buffet 6901 Lee Hwy., Ste. 112 (423) 499-8865 Buffet King 5230 Hwy. 153 (423) 877-8816 Chef Lin Buffet 5084 South Terrace (423) 510-1998 cheflinbuffet.com China Cafe 14 E. 7th St. (423) 266-1521 China Cafeteria 505 Market St. (423) 265-1522 China Garden Restaurant 4839 Hwy. 58 (423) 894-6776 China Gourmet 321 Browns Ferry Rd. Ste. B (423) 821-8500 chinagourmetchattanooga.com China House 7601 E. Brainerd Rd. (423) 499-8670 China Lee 3815 Dayton Blvd. (423) 877-6917 chinaleerestaurant.com China Moon 5600 Brainerd Rd. (423) 893-8088 chinamoontn.net China Rose 9203 Lee Hwy. (423) 238-1268 THE PULSE • SRPING DINING GUIDE • MAY 11, 2017 • CHATTANOOGAPULSE.COM • 27

28 • THE PULSE • MAY 11, 2017 • SPRING DINING GUIDE • CHATTANOOGAPULSE.COM

THE PULSE • SRPING DINING GUIDE • MAY 11, 2017 • CHATTANOOGAPULSE.COM • 29

gochinese.com Forbidden City 2273 Gunbarrel Rd. (423) 305-1087 forbiddencitytn.com Formosa Restaurant 5425 Hwy. 153 (423) 875-6953 formosarestaurant.com Fortune House Restaurant 1210 Taft Hwy. (423) 517-8999 Fuji Japanese Steak & Sushi 2207 Overnite Dr. (423) 892-2899 5437 Hwy. 153 (423) 531-3183 fujisteakchattanooga.com Hibachi Express 7401 E. Brainerd Rd. (423) 508-8033 hibachiexpresschattanooga.com Hong Kong Chinese Restaurant 8644 E. Brainerd Rd. (423) 899-4878 Ichiban Japanese Steakhouse & Sushi Bar 5621 Brainerd Rd. (423) 892-0404 5035 Hixson Pike (423) 875-047 5425 Hwy. 153 (423) 875-0404 yourichiban.com Imperial Garden Restaurant 2288 Gunbarrel Rd. (423) 499-9333 Kanpai of Tokyo 2200 Hamilton Pl. Blvd. (423) 855-8204 kanpaioftokyo.com Kumo Hibachi & Sushi 6025 E. Brainerd Rd. (423) 468-3385 kumohibachi.com Little Tokyo Express 4516 Hixson Pike (423) 874-0500 Mikado Sushi Bar Noodle House 7003 Lee Hwy. (423) 899-3236

30 • THE PULSE • MAY 11, 2017 • SPRING DINING GUIDE • CHATTANOOGAPULSE.COM

Na Go Ya 4921 Brainerd Rd. (423) 899-9252 chattanooganagoya.com New China Buffet & Grill 3544 Cummings Hwy. (423) 821-6988 New China Buffet & Grill 531 Signal Mountain Rd. (423) 756-8788 newchinabuffechattanooga.com New China Restaurant 3710 Ringgold Rd. (423) 495-1818 1900 Broad St. (423) 267-5941 Noodles & Pho 5450 Hwy. 153 (423) 531-3462 Old Saigon 2601 Dayton Blvd. (423) 876-0322 P.F. Chang’s 2110 Hamilton Pl. Blvd. (423) 242-0045 pfchangs.com Rain Thai Bistro 6933 Lee Hwy. (423) 386-5586 rainthaibistro.com Red Ginger Bistro 1801 Dayton Blvd. (423) 875-6480 redgingerbistrotn.com Sawasdee Thai Restaurant 4008 St. Elmo Ave. (423) 822-9001 Sekisui 1120 Houston St. (423) 267-4600 sekisuiusa.com Seoul: Korean and Vietnamese Cuisine 6231 Perimeter Dr. (423) 855-9113 Shogun Japanese Steak & Sushi 1806 Gunbarrel Rd. (423) 296-6500 shogunchattanooga.com Sushi Nabe of Kyoto 110 River St. (423) 634-0171 sushinabechattanooga.com

Sweet Basil Thai Cuisine 5845 Brainerd Rd. (423) 485-8836 sweetbasilthairestaurant.com TakoYaki 172 Old Mouse Creek Rd. (423) 728-3010 5908 Ringgold Rd. (423) 892-8483 gotakoyaki.com Thai Smile 3 219 Market St. (423) 266-2333 The Rice Box 3600 Hixson Pike, #104 (423) 305-0855 riceboxchattanooga.com Totto Sushi Bar & Grill 330 Frazier Ave. #124 (423) 508-8898 tottonooga.com Typhoon Of Tokyo 3953 Dayton Blvd. (423) 875-6142

BBQ Choo Choo Bar-B-Que 6410 Hixson Pike (423) 843-9554 3951 Ringgold Rd. (423) 629-1313 7910 E. Brainerd Rd. (423) 553-8888 900 Appling St. (423) 622-1802 Chubby’s Barbeque 3801 Rossville Blvd. (423) 867-4422 Couch’s Barbecue 8307 Old Lee Hwy. (423) 238-4801 Dixie BBQ 1530 Boy Scout Rd. (423) 842-4025 Famous Dave’s 2212 Gunbarrel Rd. (423) 954-3227 homeofthebigslab.com Hickory Pit BBQ 5611 Ringgold Rd. (423) 894-1217 hickorypitbarbecue.com Lockhart’s Fire & Smoke Catering 1829 Carter St. (423) 421-8872

Memo’s 430 E. MLK Blvd. (423) 267-7283 Nooga-Q Smokehouse & Grille 301 Signal Mtn. Rd. (423) 752-1935 nooga-q.com Porkchops Bar & Grill 6727 Ringgold Rd. (423) 296-2571 Porker’s BBQ 1251 Market St. (423) 267-2726 Rhapsody Café 1201 Hixson Pike (423) 266-3093 Rib and Loin 5946 Brainerd Rd. (423) 499-6465 5435 Hwy. 153 (423) 800-8179 ribandloin.com Shuford’s BBQ 11320 Dayton Pike (423) 451-7102 Shuford’s Smokehouse 924 Signal Mountain Rd. (423) 267-0080 Smokey Bones Bar & Fire Grill 2225 Gunbarrel Rd. (423) 893-7850 smokeybones.com Sticky Fingers 2031 Hamilton Place Blvd. (423) 899-7427 420 Broad St. (423) 265-7427 stickyfingers.com Sugar’s Ribs

2450 15th Ave. (423) 826-1199 sugarsribs.com

DELI Ankar’s Downtown 510 Broad St. (423) 266-0017 Ankar’s Hoagies 5018 Hixson Pike (423) 876-7158 4764 Hwy. 58 (423) 894-3808 5966 Brainerd Rd. (423) 899-3074 ankarshoagiesonline.com Daved’s Deli 7639 Middle Valley Rd. (423) 842-9088 Einstein Brothers Bagels 7737 E. Brainerd Rd. (423) 355-5380 5237 Hixson Pike (423) 877-2447 einsteinbros.com Figgy’s Sandwich Shop 805 Chestnut St. (423) 266-8675 Flatiron Deli 706 Walnut St. (423) 266-2620 flatiron-deli.com Glen Gene Deli 5748 Hwy. 153 (423) 877-9997 Greg’s Sandwich Works 6337 E. Brainerd Rd. (423) 855-2001 gregssandwichworks.com Jason’s Deli 2115 Gunbarrel Rd. #14

(423) 296-1096 jasonsdeli.com Jimmy John’s 973 Market St. (423) 305-6900 5111 Hixson Pike (423) 602-7827 jimmyjohns.com Lenny’s Sub Shop 1913 Gunbarrel Rd. #101 (423) 899-5539 lennys.com Little Lunch Box 5959 Shallowford Rd. #201 (423) 510-9860 McAlister’s Deli 2288 Gunbarrel Rd. (423) 510-8299 541 Signal Mountain Rd. (423) 265-2003 mcalistersdeli.com Mindy B’s Deli 826 Georgia Ave. (423) 521-7932 Nick’s Deli & Marketplace 5149 Hixson Pike (423) 877-5818 Niedlov’s Breadworks 215 E. Main St. (423) 756-0303 niedlovs.com Penn Station East Coast Subs 411 Broad St. (423) 362-5195 5241 Hwy. 153 (423) 485-3536 penn-station.com River Street Deli 151 River St. (423) 756-3354

riverstreet-deli.com Steamboat Super Sandwiches 5950 Shallowford Rd. (423) 499-6355 812 Broad St. (423) 756-8388 Willie’s Deli 7701 N. Lee Hwy. (423) 336-8008 Yellow Deli 737 McCallie Ave. (423) 468-177 yellowdeli.com

DESSERTS & ICE CREAM Baskin-Robbins 2100 Hamilton Place Blvd. Ste. 301 (423) 893-0505 4795 Hwy. 58 (423) 894-5931 6990 E. Brainerd Rd. (423) 892-5131 6510 Ringgold Rd. (423) 531-3911 625 Signal Mountain Rd. (423) 490-9931 baskinrobbins.com Ben & Jerry’s 201 Broad St. (423) 265-8606 benjerry.com Bruster’s Real Ice Cream 1406 Jenkins Rd. (423) 510-9993 4241 Hixson Pike (423) 877-9119 brusters.com Clumpie’s Ice Cream

26 Frazier Ave. #B (423) 267-5425 3917 St. Elmo Ave. (423) 821-0807 clumpies.com Cocoaberry Frozen Yogurt 541 Signal Mtn Rd. #225 (423) 668-8392 cocoaberryusa.com Cold Stone Creamery 100 Chestnut St. (423) 267-0888 coldstonecreamery.com Dunkin Donuts 7647 E. Brainerd Rd. (423) 521-7264 5311 Hwy. 153 (423) 710-1873 627 Signal Mtn. Rd. (423) 531-3845 4535 Hwy. 58 (423) 468-3732 dunkindonuts.com Hot Chocolatier 1437 Market St. (423) 266-3066 thehotchocolatier.com Ice Cream Show 129 Walnut St. (423) 702-5173 theicecreamshow.com Incline Ice Cream Depot 3917 St. Elmo Ave. (423) 821-5000 Julie Darling Donuts 121 Frazier Ave. (423) 591-3737 jdonuts.com Kay’s Kastles Inc. 8804 Dayton Pike (423) 332-3310

THE PULSE • SRPING DINING GUIDE • MAY 11, 2017 • CHATTANOOGAPULSE.COM • 31

La Esperanza Bakery 5400 Brainerd Rd. (423) 893-6263 laesperanzabakeries.com Menchie’s 2040 Hamilton Pl. Blvd. (423) 531-8020 menchies.com Milk and Honey 135 N. Market St. (423) 521-3123 milkandhoneychattanooga.com Mr. T’s Pizza & Ice Cream 3924 Tennessee Ave. (423) 821-5084 mrtspizza.com Perkits Yogurt 3306 Keith St. NW (423) 476-1668 perkits.com Rita’s Italian Ice 100 Market St. (423) 531-2735 Sugary Creations 3626 Ringgold Rd. (423) 421-3108 sugarycreations.com Sweet Frog 5756 Hwy. 153 (423) 710-8559 2288 Gunbarrel Rd. (423) 305-0696 sweetfrogyogurt.com Tasty Daylight Donuts 1414 Jenkins Rd. (423) 531-3444 tastydaylightdonuts.com

GERMAN Brewhaus 224 Frazier Ave. (423) 531-8490 brewhausbar.com

INDIAN India Mahal Restaurant 5970 Brainerd Rd. (423) 510-9651 Sitar Indian Cuisine 200 Market St. (423) 894-9696 The Curry Pot 6940 Lee Hwy. (423) 648-5069 currypotcuisine.com

32 • THE PULSE • MAY 11, 2017 • SPRING DINING GUIDE • CHATTANOOGAPULSE.COM

ITALIAN Alleia 25 E. Main St. (423) 305-6990 alleiarestaurant.com Biba’s Italian Restaurant 5918 Hixson Pike (423) 843-0001 bibasitalian.com Boccaccia Restaurant 3077 S. Broad St. (423) 266-2930 boccacciarestaurant.com Carrabba’s Italian Grill 2040 Hamilton Pl, Blvd. (423) 894-9970 carrabbas.com IL Primo 1100 Hixson Pike (423) 602-5555 primochattanooga.com Mom’s Italian Villa 1257 Market St. (423) 266-2204 Olive Garden 2200 Hamilton Pl. Blvd. (423) 899-7707 5525 Hwy. 153 (423) 877-7704 olivegarden.com Portobello’s Italian Restaurant and Pizzaria 4972 Hwy. 58 (423) 499-6001 portobelloschattanooga.com Portofino Italian Restaurant 6407 Ringgold Rd. (423) 499-9696 Provino’s Italian Restaurant 5084 S. Terrace (423) 899-2559 provinos.com Rafael’s Italian Restaurant 3877 Hixson Pike (423) 508-8561 9607 Dayton Pike (423) 332-4559 Ricko’s Pizzeria and Italian Cuisine 8615 Hixson Pike (423) 682-8050

Romano’s Macaroni Grill 2271 Gunbarrel Rd. (423) 894-2221 macaronigrill.com Tony’s Pasta Shop & Trattoria 212 High St. (423) 265-5033 bluffviewartdistrict.com Toscano Italian Grill 6219 Lee Hwy. (423) 805-3888 toscanositaliangrilltn.com

MEDITERRANEAN Acropolis Mediterranean Grill 2213 Hamilton Pl. Blvd. (423) 899-5341 acropolisgrill.com Taziki’s Mediterranean Cafe 432 Market St. (423) 779-3100 2020 Gunbarrel Rd. #720 (423) 443-4479 tazikiscafe.com Kabob-ster 1408 Gunbarrel Rd. #111 (423) 475-5370 kabob-ster.com The Epicurean Restaurant 4301 Ringgold Rd. (423) 622-4139 theepicureanrestaurant.com

SOUTH OF THE BORDER Abuelo’s Mexican Food Embassy 2102 Hamilton Pl. Blvd. (423) 855-7400 abuelos.com Aji Peruvian Restaurant 5035 Ooltewah Ringgold Rd. (423)396-3919 ajiperuvianrestaurant.com Amigo Mexican Restaurant 5450 Hwy. 153 (423) 875-8049 5794 Brainerd Rd. (423) 499-5435

1906 Dayton Blvd. (423) 870-9928 3805 Ringgold Rd. (423) 624-4345 6701 Hwy. 58 (423) 710-8970 amigorestaurantonline.com Ayala Mexican 1832 Taft Hwy. (423) 886-0063 Cancun Restaurant 1809 Broad St. (423) 266-1461 Ceniza Cambridge Square 9454 Bradmore Ln. (423) 760-4198 cenizalounge.com Conga Latin Food 207 E. Main St. (423) 201-4806 Dos Amigos 3208 Amnicola Hwy. (423) 495-1802 El Cortez 923 Lee Hwy (423) 238-6655 El Meson Restaurante Mexicano 2204 Hamilton Place Blvd. (423) 894-8726 248 Northgate Mall Dr. (423) 710-1201 elmesonrestaurant.com El Metate 5922 Hixson Pike (423) 842-1400 9332 Dayton Pike (423) 332-3190 1238 Taft Hwy. (423) 886-0054 Embargo 62 301 Cherokee Blvd. (423) 551-4786 embargo62bar.com Fresh Pot Cafe 5425 Hwy. 153 (423) 805-3773 La Altena 8644 E. Brainerd Rd. (423) 893-9047 364 Northgate Mall Dr. (423) 877-7433 314 W. Main St. (423) 266-7595 615 Commercial Ln. (423) 877-1477 Las Margaritas

We strive to make our listings accurate, but things change. We recommend you call in advance or visit websites before visiting any restaurant.

1101 Hixson Pike (423) 756-3332 3100 Cummings Hwy. (423) 825-0304 7015 Shallowford Rd. (423) 553-8686 4604 Skyview Dr. (423) 892-3065 Los 3 Amigos 3536 Cummings Hwy. (423) 521-7676 Los Potros 5611 Ringgold Rd. (423) 296-2229 lospotrosrestaurant.com Mexiville 809 Market St. (423) 805-7444 mexivilletn.com Mexi-Wing VII 5773 Brainerd Rd. (423) 296-1073 mexi-wingchattanooga.com Moe’s Southwest Grill 1820 Gunbarrel Rd. (423) 553-6930 5510 Hwy. 153 (423) 875-8757 moeschattanooga.com Mojo Burrito 3950 Tennessee Ave. (423) 822-6656 1800 Dayton Blvd. (423) 870-6656 1414 Jenkins Rd. (423) 296-6656 mojoburrito.com Molcajete Mexican Restaurant 6231 Perimeter Dr. (423) 760-8200 Poblano’s Mexican Cuisine 551 River St. (423) 490-7911 poblanoschattanooga.com Rodizio Grill 439 Broad St. (423) 777-4999

wrodiziogrill.com Salsarita’s Fresh Cantina 2115 Gunbarrel Rd. (423) 894-7144 271 Northgate Mall Dr. (423) 661-8600 9032 Old Lee Hwy (423) 910-5167 salsaritas.com Taco Mamacita 109 N. Market St. (423) 648-6262 tacomamacita.com Taco Roc 6960 Lee Hwy. (423) 653-1001 tacoroc.com Taconooga 207 A Frazier Ave. (423) 757-5550 174 E. Brainerd Rd., Ste. 100 (423) w475-6192 taconooga.com Taqueria Jalisco 1634 Rossville Ave. (423) 509-3430 850 Market St. Ste. 102 (423) 362-8056

PIZZA Community Pie 850 Market St. (423) 486-1743 communitypie.com Crust Pizza 3211 Broad St. (423) 756-4040 103 Signal Mtn. Rd. (423) 710-3780 crustpizza.com Fiamma Pizza Company 405 N. Market St. (423) 713-7742 Jet’s Pizza 3600 Hixson Pike (423) 757-1616 jetspizza.com

Lupi’s Pizza Pies 406A Broad St. (423) 266-5874 2382 N. Ocoee St. (423) 476-9464 5504 Hixson Pike (423) 847-3700 1414 Jenkins Rd. (423) 855-4104 9453 Bradmore Ln. (423) 602-7499 lupi.com Mellow Mushroom 205 Broad St. (423) 266-5564 2318 Lifestyle Way (423) 468-3737 mellowmushroom.com Mr. T’s Pizza and Ice Cream 3924 Tennessee Ave. (423) 821-5084 mrtspizza.com New York Pizza Dept. 5731 Hwy. 153 (423) 531-8830 indoughwecrust.com Old Chicago Pizza & Taproom 250 Northgate Mall Dr. (423) 877-3450 oldchicago.com

WINE BARS DeBarge Winery 20759 GA-193 (423) 710-8426 debargewines.com Terra Nostra Tapas & Wine Bar 105 Frazier Ave. (423) 634-0238 terranostratapas.com Wine Down 9431 Bradmore Ln. #109 (423) 531-9463 winedownbar.com

THE PULSE • SRPING DINING GUIDE • MAY 11, 2017 • CHATTANOOGAPULSE.COM • 33

CHOW SPRING 2017

Lupi’s Pizza Pies

here are over 60,000 pizzerias in the United States. It is, by a large margin, America’s favorite food. Competition is fierce and many places come and go in the blink of an eye. Then there’s Lupi’s, a locally owned and operated pizza parlor that for 21 years has proven that they have what it takes to be the best. The iconic shop now boasts five locations, three in Chattanooga, one in Ooltewah, and one in Cleveland, and has been a local favorite since its humble beginnings over two decades ago. The key to Lupi’s success can be described in a single word, quality. They consistently deliver a quality product made with quality ingredients in a comfortable, friendly atmosphere and with top notch customer service. In fact, the unwritten rule behind everything they do is that customers need to leave feeling better than when they came in. Not merely full, but happier, satisfied and content, and the folks there cut no corners in assuring the best experience for everyone who walks through the door. The menu features an array of products including salads, appetizers, lasagna, calzones, and desserts, but pizza is their flagship 34 • THE PULSE • MAY 11, 2017 • SPRING DINING GUIDE • CHATTANOOGAPULSE.COM

product and in that arena, they are second to none. Years before “farm to table” became a buzzword among foodies, it was the core principle behind how Lupi’s does business. Everything that CAN be sourced locally IS sourced locally. Beef and ground sausage, cheddar cheese, heirloom tomatoes and even whole wheat flour all comes from local producers in and around the community. During the growing season, vegetables and flowers are grown on Lupi’s own farm and they even make their own fresh mozzarella cheese. Their homemade handmade sauce has been made the same way using the same ingredients since the first store opened. The popularity of Lupi’s Pizza has led to an unforeseen but welcome expansion in to the catering business, as demand for their product at weddings and local businesses has grown exponentially in recent years and they have been a fixture at the Chattanooga Market since its inception. Operating on the principles of impeccable quality, commitment to customer service and a devotion to “keeping it local,” Lupi’s has rightfully been voted Chattanooga’s “best pizza” year after year.

CHOW SPRING 2017

The Brewhaus W

holesome food is one of the greatest aspects of cuisine in the South, and Brewhaus has been taking the idea of wholesome food one step further: by adding a Southern feel to a variety of German meats. The only German-American gastropub in Chattanooga, Brewhaus has been serving up Germaninspired dishes on Chattanooga’s North Shore for the past five and a half years. One of the main aspects of Brewhaus that makes them unique is the fact that they consistently feature new menu items. “We’re constantly trying to keep the special menu items fresh. We

change out our food specials every week or every two weeks,” explained bar manager Michael Nolan. “David is our kitchen manager, and he does a really good job on all of the dishes.” Currently, Brewhaus has been featuring Kamikaze Cakes, which are Mahi-Mahi fillets with vinegar slaw, but they’re going to start featuring lighter menu items now that summer is approaching. Featured dishes typically run for a week, but Brewhaus has been known to feature them for up to two weeks depending on how much they sell and how many of the ingredients are

available. In addition to featured menu items, Brewhaus also runs weekly drink specials and hosts a trivia night and a live music night. On Sunday, a brunch menu runs from 11 a.m. to 2 p.m., and patrons can receive 15 percent off certain cocktails and beer. While Brewhaus hasn’t decided on the specific dishes to be featured for summer yet, they’re already preparing for fall with Oktoberfest specials, such as Sauerbraten. Popular

year-round favorites include the Jäger Schnitzel, the Spaetzle, the Patty Melt, the Rooster Schnitzel, and burgers, among other menu items. If you’re looking for an alternative place to enjoy delicious food this summer, look no further than the lighter German dishes that will soon be offered at Brewhaus, or enjoy some of the year-round favorites; you can’t go wrong with dining at this quaint German-American gastropub.

THE PULSE • SRPING DINING GUIDE • MAY 11, 2017 • CHATTANOOGAPULSE.COM • 35

CHOW SPRING 2017

The Bald Headed Bistro T

he Bald Headed Bistro in Cleveland, TN is a local gem of the region. Established in 2004, the B.H.B. found the sweet spot of distinctive cuisine, exceptional service, and ambiance. If you’re seeking an exceptional dining setting for your personal dinner, business meeting, or private event, head to The Bistro. Elegant yet welcoming rustic lodge themes and authentic western décor are abundant throughout the restaurant. Carefully

crafted ingredients pave the way for creative small plates and perfectly seasoned entrees. Enjoy a fresh take on classics such as prime-grade filet mignon, parmesan salmon, or wood-fired pizza. Select a more unique dish such as Braised Lamb, Broadleaf Farms Elk, or Surf and Turf to explore wild game and seafood selections. Choose from over a dozen handcrafted signature cocktails made by our team of

mixologists. With nearly 200 wine selections, the ninetime Wine Spectator Award of Excellence list showcases vintners from ten countries. If wine is not your drink, select a craft beer, or a spirit from the area’s largest scotch and bourbon list. Enjoy your drink while listening to live music on the relaxing patio each Wednesday or Friday evening. Make it an evening to remember at the Bald Headed Bistro.

conveniently located in

CLEVELAND, TN Handcrafted Handcrafted cocktails, cocktails, wild wild game, game, seafood, seafood, and and prime-grade prime-grade steaks steaks served served daily. daily. Elegant Elegant western western ambiance ambiance and and personal personal attention attention to to detail detail await await you. you.

36 • THE PULSE • MAY 11, 2017 • SPRING DINING GUIDE • CHATTANOOGAPULSE.COM

CHOW SPRING 2017

The Tap House

istoric St. Elmo is on the rise with fun, new restaurants and bars popping up all over the cozy piece of town. In an old, red brick building on St. Elmo Avenue is a newcomer bar known as The Tap House. Having been open only a little over a month, The Tap House is a fresh, new place to experience incredible beers, a light fare menu, and a range of upcoming events. Owner and operator Chris Calhoun tried to reclaim as much of the building as possible as they remodeled into the “old school saloon feel with a modern twist,” as he describes it. A modern, yet still historic addition is that all fare is served on tin as the building used to be used for K ration production, which were packaged in tin. “The lower level bar [used for presentations], the stage, the bar, they’re all reclaimed wood,” Calhoun says. The bar stretches across the floor, sitting opposite of the Beer Wall which plays host to thirty rotating

taps. Calhoun stocks an assortment of Chattanooga brews in the center of the board, and works out regionally from there. It’s a pretty neat system, and puts Chattanooga front and center. Currently, the Beer Wall features Chattanooga Brewing, Terminal Brewhouse, and Moccasin Bend Brewing. “We just added a brand new cider called Gypsy Circus that’s produced in Tennessee,” says Calhoun. They have a few gluten free beer options as well. There aren’t a lot on draft, but they have bottles of gluten free, just ask! Calhoun is also trying to get a homebrewer’s products preview going in which homebrewer’s can submit their brew to Barley Mob, the homebrewer’s association. “I can’t technically sell it,” says Calhoun. “But people could purchase glassware and in turn sample the product.” The Tap House is sure to be the latest and greatest in fine beers and good times in Historic St. Elmo. THE PULSE • SRPING DINING GUIDE • MAY 11, 2017 • CHATTANOOGAPULSE.COM • 37

CHOW SPRING 2017

Pura Vida Juice Bar

ura Vida’s bright blue space on River Street is enough to draw your eye, but their cold pressed organic juices, organic smoothies, granola bowls, and so much more will be what draws you back time and time again. An organic juice bar and cafe, Pura Vida supplies guests with freshly blended fruits, veggies, proteins, seeds, and spices to produce the perfect healthy pick me up after a day of browsing North Shore’s shops or an afternoon at Coolidge. The choice of their River St. location was more of a miracle than a business decision. Owner Arturo Duarte and his wife, who also own two organic grocery stores in Venezula, were looking to invest in a place where they could promote their healthy style, and what better place than North Shore. They drove by just five minutes after the owner of the space put a for lease sign out front. With their North Shore location, they produce delicious favorites like the Protein smoothie, which features bananas, almond milk,

38 • THE PULSE • MAY 11, 2017 • SPRING DINING GUIDE • CHATTANOOGAPULSE.COM

lucuma, hemp powder, chia seeds, dates, and vanilla. Their menu features something for everybody, even vegan and vegetarian customers. “Everything is healthy. No sugars, no dairy. Everything is organic, and we have gluten-free options, vegan and vegetarian food,” says Arturo. From the organic drinks to the vegan and vegetarian friendly menu, it’ll be hard not to find something you’ll fall in love with. Try the vegan quiche, vegan burgers, or spinach wraps for lunch or an afternoon pick me up with a “shot.” Pura Vida’s shots are cold pressed juices in small bottles with stronger tastes and flavors. The shots promote specific benefits depending on your choice, like energy, boost, etc. The After Party will treat you to a shot of ginger, turmeric, lemon, agave, and cayenne, which will surely get you up and ready to go! Stop by Pura Vida this weekend and experience the pure standards they offer that you won’t find anywhere else.

CHOW SPRING 2017

The Big Table L

ove, comfort, and convenience, those are three words that describe what any customer going to The Big Table can expect. The Big Table is run by Karen and Dave Loveless who met and fell in love over 35 years ago, with cooking at the center of it all. Karen and Dave are both talented chefs that are sure to satisfy your comfort food cravings. Most people know about the dining experience you can expect at The Big Table, good service and delicious meals in a cute and homey restaurant. What people aren’t as aware of is the classy event hall right next door.

The Big Table started off doing a lot of catering, but their restaurant became more and more popular. With a beautiful interior and nice porch this event hall is a gem for anyone looking to have a fun party with food full of love. The Big Table is gourmet comfort food. You can come for a quality lunch or you can call in and order casseroles, soups, and more to go. As Karen says, “Tell us what you want and we’ll cook it.” The Big Table is quality food, cooked fast and available for catering, take out, or dining in. This family style food to go is great for the swamped col-

lege student needing food for the week, or anyone looking to have a catered event. Regardless of what you want, The Big Table is the place to go. Karen is known for her delicious soups, like a mixed bean soup or her uniquely satisfying chicken and ham gumbo. Also, make sure you don’t forget to grab a slice of her choco-

late chess pie, or maybe even the whole thing. Dave can cook anything but is known for his stellar seafood. So do yourself a favor and come try his crab cakes, I can guarantee you won't regret it. Or if you’re in a rush, you can place an order and Dave will whip up a classic poppy seed chicken casserole prepared just how you like it.

THE PULSE • SRPING DINING GUIDE • MAY 11, 2017 • CHATTANOOGAPULSE.COM • 39

CHOW SPRING 2017

The Camp House Great coffee, fantastic food, and some of the best live music downtown

he Camp House, in their chicly sophisticated warehouse-style space, is the coolest of cool places to meet up with friends, coworkers, and collaborators for a latte, breakfast, lunch, or Saturday brunch. With a smooth, New York cafe feel, the Camp House is the perfect place to relax with your laptop, free Wi-Fi, and a cup of coffee. Lose yourself in the cool atmosphere, take a seat on one of the couches by the floor-to-ceiling windows, and find your new study spot or private workplace downtown you’ve been looking for. The Camp House serves their entire breakfast menu all day, with the lunch menu available starting at 11 in the morning. Indulge in a Camp House Waffle, a wide variety of “egg breakfasts”, quiches, stuffed biscuits, and more from open to close—something few breakfast eateries in town offer. No breakfast is complete without a steaming hot cup of joe, and no one makes it like the Camp House. Try one of their best-selling lattes with options like house-made vanilla, Ghirardelli caramel, or chocolate to fit your personal tastes. Substitute almond or soy milk in your latte, or stick with a simple Americano or espresso. For a slower-steeped coffee, ask for the manual brew bar, which rotates its selection seasonally, to prepare a pour over for you to extract the most flavorful cup. A variety of teas are available as well, hot or iced. Herbal, green, chai or black,

you’ll surely find one that suits your fancy. If it’s lunchtime, stop by for the soup du jour—which may be a tomato bisque or a warm chowder if it’s a rainy day—a salad, or one of their many sandwiches. The favorite sandwich is a tie between the salmon BLT—cured salmon, cream cheese, capers, roasted tomato, smoked bacon, and arugula on rye—and the prosciutto panini, filled with thin-sliced prosciutto, avocado, smoked gouda, mayo, and arugula on a baguette. Try and take your pick, but know that it won’t be easy. Weekends are meant for brunching, and the Camp House’s brunch menu features a few options not available on the weekday breakfast menu. For one, they have more waffle options, including a Brunch Waffle covered in bananas, brown

40 • THE PULSE • MAY 11, 2017 • SPRING DINING GUIDE • CHATTANOOGAPULSE.COM

sugar banana syrup, and toasted pecans…close your mouth, quit your drooling, and just plan to stop by this Saturday to satiate your newly acquired thirst for waffles. Beyond the extra waffles, they also serve sweet potato hash and biscuits and gravy. Recently the Camp House changed their closing time to 5 p.m., and people have surely been wondering why. After 5 p.m. is when the Camp House plays host to concerts, public forums, and other public events as well as private receptions. Yes, their space is available for wedding receptions, rehearsal dinners, and other privately hosted events. They’re so much more than a coffee shop. They’re a place to meet, collaborate, and gather over great food and drink.

The Scoop

A city commons where people work, meet, and collaborate around food, drink, and social events. The Camp House Open Mon-Ffri, 7am-5pm Sat. 8am-3pm 149 E. MLK Blvd. (423) 702-8081 thecamphouse.com

THE PULSE • SRPING DINING GUIDE • MAY 11, 2017 • CHATTANOOGAPULSE.COM • 41

ARTS & ENTERTAINMENT CALENDAR Little Owl Festival

Grace Episcopal Church 20 Belvoir Ave. (404) 245-3682 Little Owl Festival 11 a.m. Audubon Acres 900 N. Sanctuary Rd. (423) 899-1499 chattanoogaaudubon.org Chattabrewga Craft Beer Festival Noon First Tennessee Pavilion 1829 Carter St. chattabrewga.com Spirits in the Wild 6 p.m. Chattanooga Zoo 301 N. Holtzclaw Ave. (423) 697-1322 chattzoo.org Uncorked 6:30 p.m. Renaissance Park 100 Manufacturers Rd. (423) 265-0771 chattanoogasymphony.org The Consul 7 p.m. First Christian Church 650 McCallie Ave. operatn.org Chattanooga Girls Choir Bloom & Grow Forever 7 p.m. Tivoli Theatre 709 Broad St. chattanoogagirlschoir.org Chattanooga Lookouts vs. Birmingham Barons 7:15 p.m. AT&T Field 201 Power Alley lookouts.com

May Day Contra Dance 7:30 p.m. Brainerd United Methodist 4315 Brainerd Rd. (423) 698-6951 brainerdumc.org Frank Del Pizzo 7:30, 9:45 p.m. The Comedy Catch 1400 Market St. (423) 629-2233 thecomedycatch.com

SUNDAY5.14 Southern Blooms Festival 10 a.m. Rock City Gardens 1400 Patten Rd. (706) 820-2531 seerockcity.com Mountain Art & Craft Celebration 10 a.m. Cloudland Canyon State Park 122 Cloudland Canyon Park Rd. Rising Fawn, GA (706) 406-3440 Chattanooga Market 11 a.m. First Tennessee Pavilion 1829 Carter St. (423) 648-2496 chattanoogamarket.com Mother’s Day Cruise 1 p.m. River Gorge Explorer 201 Riverfront Pkwy. (800) 262-0695 tnaqua.org Free Fiddle School 2 p.m. Fiddlers Anonymous

2248 Dayton Blvd. (423) 994-7497 The Consul 2 p.m. First Christian Church 650 McCallie Ave. operatn.org Chattanooga Lookouts vs. Birmingham Barons 2:15 p.m. AT&T Field 201 Power Alley lookouts.com Ryan Davis 7:30 p.m. The Comedy Catch 1400 Market St. (423) 629-2233 thecomedycatch.com

MONDAY5.15 Red Bank Farmers Market 3 p.m. Red Bank United Methodist 3800 Dayton Blvd. (423) 838-9804 Chattanooga Lookouts vs. Birmingham Barons 7:15 p.m. AT&T Field 201 Power Alley lookouts.com

TUESDAY5.16 Tuesday Night Chess Club 6 p.m. Downtown Library 1001 Broad St. (423) 643-7700 chattilibrary.com

Chattanooga Lookouts vs. Birmingham Barons 7:15 p.m. AT&T Field 201 Power Alley lookouts.com

WEDNESDAY5.17 Chattanooga Market at Erlanger East 10:30 a.m. Erlanger East Hospital 1751 Gunbarrel Rd. (423) 648-2496 chattanoogamarket.com Chattanooga Lookouts vs. Birmingham Barons 11:15 a.m. AT&T Field 201 Power Alley lookouts.com Main Street Market 4 p.m. 522 W. Main St. mainstfarmersmarket.com Wedding Planning 101 6 p.m. The Chattery 302 W. 6th St. (423) 413-8978 thechattery.org Open Mic Comedy Free Kittens 8 p.m. JJ’s Bohemia 231 E. MLK Blvd. jjsbohemia.com Map these locations on chattanoogapulse.com. Send event listings at least 10 days in advance to: calendar@chattanoogapulse.com CHATTANOOGAPULSE.COM • MAY 11, 2017 • THE PULSE • 43

MUSIC

Caney Creek Company Takes To The Hills Chattanooga fivesome marries bluegrass and Americana

Randy Waller Is Country & Bluegrass Charles and Myrtle’s Coffeehouse routinely brings forth incredibly talents that perhaps have yet to grace our Chattanooga stages. This Saturday, Randy Waller will perform his bluegrass-inspired style for the coffeehouse, surely melting our hearts and having us wishing we’d return to a more nostalgic way of country music. It’s a wonder to listen to the finger-picking sound of the guitar in Randy’s hands as his voice lilts over song after song, each one made more his own. He chose to make his living outside of bluegrass once he’d finished school, but in the end, returned to his bluegrass home where he’s truly himself. Randy inherited his immense talent from his father, Charlie Waller. “My dad told me about the first time he heard my play the guitar when I was a kid,” says Randy. “He was in the bathroom shaving, and all of a sudden he heard me playing that Lester Flatt G run. He says he cut himself, it surprised him so much.” The song, “Daddy’s Old Guitar” tells the story of how Randy’s father in 2002 fulfilled the promise he’d made to his son thirty-nine years earlier by giving him his 1937 D28 Herringbone guitar. With that guitar by his side, Randy began playing with his father and the Country Gentlemen in 2003 and within months, had fans asking for recordings. An incredible talent with a history of talent in the family, Randy Waller will surely delight audience members this weekend with his bluegrass style and love of the art. — Brooke Brown Randy Waller Saturday, 8 p.m. Charles & Myrtle’s Coffeehouse 105 McBrien Rd. (423) 892-4960 christunity.org 44 • THE PULSE • MAY 11, 2017 • CHATTANOOGAPULSE.COM

Photo by Matthew Bimstein

By Marc T. Michael Pulse Music Editor

OMETIMES A BAND HAS TO WORK for years before achieving a sound and identity wholly their own. Other times the right combination of people meet at just the right time and a little bit of magic happens. Such is the case with Caney Creek Company, a band that grew out of one man’s fascination with the banjo and quickly blossomed into one of the most beautiful acts around. When a band that has already gained the degree of name recognition and successful shows as Caney Creek Company has on its website the words, “Entering their second year as a full band…” you know they must be pretty damn special and their debut album, Hills, is all the evidence you need. The band features Kate Bradford on fiddle and

vocals, Corey Bradford on guitar, Doug Ford on bass, Drew Streip on mandolin, and Konstantine Vlasis on banjo and vocals. To some degree they have the appearance of a bluegrass band. They have alternately been described as Americana. Of course, Americana is a term I have lambasted many times for being so widely used as to have lost any real context, so how about a more specific description of their sound? The instrumentation is in fact, absolutely bluegrass and if no one ever sang a word, the story would end there; bluegrass band, period. Instrumentally they are a highly skilled and entertaining bunch and if there were no more to it, they’d still be an impressive lot, but it is vocally and lyrically where the band sets itself apart from the herd, and it is the key to their unique identity. Katie’s voice is positively angelic and the lyrics, while retaining some “down home” charm, are contemporary. In fact, “contemporary bluegrass/

MUSIC

“While the vocals are certainly a high point of the production, every member is due much respect for their impressive instrumental skills.” modern folk” is a good way to frame the band and in that respect, by one definition anyway, they ARE Americana (my problem with the word is that it can mean so many different things). Konstantine is likewise a talented singer in his own right and his style suits the music perfectly but Katie is the quintessential songbird and her voice makes for a lovely centerpiece in a top-notch ensemble. The album is comprised of eleven exceptionally well-written tracks. Again, while the vocals are certainly a high point of the production, every member is due much respect for their impressive instrumental skills. The opening track, “Open Up,” positively hooked me and is a fine summation of the various talents that go in to making the band what it is. “Never Can Grow Old” introduces to the band’s humorous, almost whimsical side. Popping fingers (or handclaps), human whistles and a kazoo might seem gimmicky in another band’s work, but there is noth-

Butch Ross Releases New CD Found Objects

ing gimmicky about Caney Creek Company’s presentation. They are just more tools the band uses to craft their phenomenally listenable and uplifting tunes. “Tennessee Girl” is a favorite track with its stirring fiddle leads and heartfelt lyrics, a paean to romance. The final track on the album is also the title track, “Hills.” What I say next I do not say lightly. There is so much Dolly Parton in the soul of this song there are moments where you’d swear she wrote and sang it and that, in my world, says more about the skill and talent of Caney Creek Company than anything else I could write. There is such love in the crafting of their songs, so much connection between the members of the band, so much connection between their music and the listener, it is no wonder this band “now in its second year” seemingly came out of nowhere and is headed straight to the top. Catch Caney Creek Company at J.J.’s Bohemia on Tuesday, May 16th, at Noon Tunes in July and at the Camp House in August. Specifics about those later shows will appear in sidebars here in The Pulse and in the meantime go their website—caneycreekcompany.com—and invest in an album that is sure to bring you years of listening pleasure.

Butch Ross, the highly regarded local musician and music teacher, has a new CD set to release this Saturday night at the Barking Legs theater and it seems Monty Python presciently described it with, “…and now for something completely different.” The album is a compilation of Butch’s work that appears outside his albums, one-off tunes and special projects, worthwhile recordings that for one reason or another had found no particular home until now. In that respect it is similar to the Tom Waits release, Orphans: Bastards, Brawlers and Bawlers. Some of the songs are unheard outside of their original performance, others are remixes and alternate versions of familiar material and some, as Butch puts

it, “are just weird musical experiments that turned out better than expected.” Whatever the source, there is a story behind every tune and Ross fans will find much to love in this release that offers a peek into what goes on in the dulcimer king’s head. Ross will be joined by members of the Chattanooga Dulcimer Club. The show starts at 7 p.m. on Saturday and the $15 cover charge includes a CD and reception to follow the performance. — Marc T. Michael

THU5.11

FRI5.12

SAT5.13

Haas Kowert Tice

Irenka*

Second Saturday

Brittany Haas, Jordan Tice, and Paul Kowert is a confluence of three of the most exciting young voices in acoustic music today. 8 p.m. Barking Legs Theater 1307 Dodds Ave. barkinglegs.org

Shaped by the streets of Brussels and Paris, recording artist Irenka’s colorful music transcends border and genres effortlessly. 9 p.m. The Office @ City Cafe 901 Carter St. citycafemenu.com

Barefoot Nellie & Co., Mountain Cove Bluegrass Band, Fletcher Bright and The Dismembered Tennesseans on Station St. 2 p.m. Songbirds Guitar Museum 35 Station St. songbirdsguitars.com CHATTANOOGAPULSE.COM • MAY 11, 2017 • THE PULSE • 45

LIVE MUSIC CALENDAR The Main Squeeze

THURSDAY5.11 James Crumble Trio 6 p.m. St. John’s Meeting Place 1278 Market St. stjohnsrestaurant.com Rick Rushing 6 p.m. Backstage Bar 29 Station St. backstagechattanooga.com Forever Bluegrass 6 p.m. Whole Foods Market 301 Manufacturers Rd. wholefoodsmarket.com Bluegrass Thursdays 7:30 p.m. Feed Co. Table & Tavern 201 W. Main St. feedtableandtavern.com Jesse James & Tim Neal 7:30 p.m. Mexi-Wing VII 5773 Brainerd Rd. mexi-wingchattanooga.com Keepin’ It Local 8 p.m. The Social 1110 Market St. publichousechattanooga.com Haas Kowert Tice with Matt & Rachel Combs 8 p.m. Barking Legs Theater 1307 Dodds Ave. barkinglegs.org Open Mic with Hap Henninger 9 p.m. The Office @ City Cafe 901 Carter St. citycafemenu.com

46 • THE PULSE • MAY 11, 2017 • CHATTANOOGAPULSE.COM

The Main Squeeze 9 p.m. Revelry Room 41 Station St. revelryroom.co

FRIDAY5.12 Lon Eldridge 6 p.m. Cambridge Square Night Market 9453 Bradmore Ln. chattanoogamarket.com The Suffers, The Power Players 7 p.m. Miller Plaza 850 Market St. nightfallchattanooga.com Cereus Bright 8 p.m. Revelry Room 41 Station St.

revelryroom.co Danimal 8:30 p.m. The Foundry 1201 Broad St. chattanooganhotel.com Irenka* 9 p.m. The Office @ City Cafe 901 Carter St. citycafemenu.com Outlaw 45 9 p.m. Coyote Jack's Saloon 1400 Cowart St. coyotejackssaloon.com Heathen Sons 10 p.m. Clyde’s On Main 122 W. Main St. clydesonmain.com The Sullivan Band 10 p.m. Bud’s Sports Bar

PULSE MUSIC SPOTLIGHT The free Nightfall concert series welcomes The Suffers, a powerhouse band who define their sound as Gulf Coast Soul, with opening act Chattanooga's own The Power Players. The Suffers Friday, 8 p.m. Miller Plaza 850 Market St. nightfallchattanooga.com

5751 Brainerd Rd. budssportsbar.com

SATURDAY5.13 Amber Fults 12:30 p.m. Tennessee Aquarium Plaza 1 Broad St. chattanoogarivermarket.com Bluegrass Brunch The Honest Pint 35 Patten Pkwy. thehonestpint.com Barefoot Nellie & Co., Mountain Cove Bluegrass Band, Fletcher Bright and The Dismembered Tennesseans 2 p.m. Songbirds Guitar Museum 35 Station St. songbirdsguitars.com Music in the Vineyard 6 p.m. Georgia Winery 6469 Battlefield Pkwy. georgiawines.com Chattanooga Girls Choir Bloom & Grow Forever 7 p.m. Tivoli Theatre 709 Broad St. chattanoogagirlschoir.org Randy Waller 8 p.m. Charles & Myrtle’s Coffeehouse 105 McBrien Rd. christunity.org Danimal 8:30 p.m. The Foundry 1201 Broad St. chattanooganhotel.com

LIVE MUSIC CALENDAR

Cereus Bright J. Edwards and Cricket 9 p.m. Puckett’s Restaurant 2 W. Aquarium Way puckettsgro.com J-Roddy Walston & The Business 9 p.m. Revelry Room 41 Station St. revelryroom.co WAXFANG, Nim Nims, Georgia Flood 9 p.m. JJ’s Bohemia 231 E. MLK Blvd. jjsbohemia.com Outlaw 45 9 p.m. Coyote Jack's Saloon 1400 Cowart St. coyotejackssaloon.com Jack Kirton of Endleouz 10 p.m. The Office @ City Cafe 901 Carter St. citycafemenu.com The Sullivan Band 10 p.m. Bud’s Sports Bar 5751 Brainerd Rd. budssportsbar.com

SUNDAY5.14 Kathy Veazey and John Rawlston 11 a.m. Flying Squirrel Bar 55 Johnson St. flyingsquirrelbar.com Amber Fults 12:30 p.m.

First Tennessee Pavilion 1829 Carter St. chattanoogamarket.com Booker T. Scruggs Ensemble 1 p.m. Flying Squirrel Bar 55 Johnson St. flyingsquirrelbar.com Megan Saunders 2 p.m. First Tennessee Pavilion 1829 Carter St. chattanoogamarket.com Bluegrass Jam 4 p.m. Fiddler’s Anonymous 2248 Dayton Blvd. (423) 994-7497 Open Mic with Jeff Daniels 6 p.m. Long Haul Saloon 2536 Cummings Hwy. (423) 822-9775 Nathan Mell 7 p.m. The BackStage Bar 29 Station St. (423) 629-2233 Street Eaters 9 p.m. Sluggo’s North 505 Cherokee Blvd. (423) 752-5224

MONDAY5.15 Monday Nite Big Band 7 p.m. The Coconut Room 6925 Shallowford Rd. thepalmsathamilton.com Very Open Mic 8 p.m.

The Well 1800 Rossville Blvd. #8 wellonthesouthside.com Open Mic Night 6 p.m. Puckett’s Grocery 2 W. Aquarium Way puckettsgro.com Open Air with Jessica Nunn 7:30 p.m. The Granfalloon 400 E. Main St. granfalloonchattanooga.com

TUESDAY5.16 Danimal 6 p.m. Backstage Bar 29 Station St. backstagechattanooga.com Bill McCallie and In Cahoots 6:30 p.m. Southern Belle 201 Riverfront Pkwy. chattanoogariverboat.com Open Mic with Mike McDade 8 p.m. Tremont Tavern 1203 Hixson Pike tremonttavern.com Caney Creek Co., Cherubim, Kindora 9 p.m. JJ’s Bohemia 231 E. MLK Blvd. jjsbohemia.com

WEDNESDAY5.17 Noontunes with Megan Saunders

Noon Miller Plaza 850 Market St. noontunescha.com Toby Hewitt 6 p.m. Backstage Bar 29 Station St. backstagechattanooga.com Bike Night with Arlo Gilliam 6 p.m. Bud’s Sports Bar 5751 Brainerd Rd. budssportsbar.com Old Time Fiddle & Banjo Show 6:30 p.m. Fiddler’s Anonymous 2248 Dayton Blvd. (423) 994-7497 Joel Clyde 8 p.m. The Office @ City Cafe 901 Carter St. citycafemenu.com Priscilla & Little Rickee 8 p.m. Las Margaritas 1101 Hixson Pike (423) 756-3332 Jazz in the Lounge 8 p.m. Barking Legs Theater 1307 Dodds Ave. barkinglegs.org Prime Cut Trio 9 p.m. The Palms at Hamilton 6925 Shallowford Rd. thepalmsathamilton.com Map these locations on chattanoogapulse.com. Send event listings at least 10 days in advance to: calendar@chattanoogapulse.com

New Look. New Wheels. Looking for a new vehicle?

Need to sell your old ride? Buy, Trade and Sell all in one place. ChattanoogaHasCars.com

CHATTANOOGAPULSE.COM • MAY 11, 2017 • THE PULSE • 47

RECORD REVIEWS ∙ ERNIE PAIK

Mostly Other People Do The Killing Loafer's Hollow, Moon Duo Occult Architecture Vol 2

Mostly Other People Do The Killing Loafer’s Hollow (Hot Cup)

or the simultaneously reverent and heretical jazz band Mostly Other People Do The Killing (MOPDTK), pissing off jazz purists seems to come easy. The group revisits jazz forms such as hard bop, but the band’s execution pushes the intensity level into the red with skilled, yet seemingly unhinged solos; another common thread is having a sense of humor, often seen in parodical album cover art and often heard with musical quotes taken from unexpected sources. MOPDTK’s most controversial and discussion-provoking album is 2014’s Blue, which meticulously recreated Miles Davis’

Moon Duo Occult Architecture Vol. 2 (Sacred Bones)

Kind of Blue note-for-note; by creating this brazen forgery, the band was possibly making a cheeky statement against hero worship—since mimicking Davis goes against his innovative spirit—and the codification and mummification of jazz. The new album from MOPDTK, Loafer’s Hollow, will likely inspire less hate than Blue, but it is still provocative and stirring. It tackles the big-band swing heyday of the ‘30s and ‘40s (think Count Basie) with a septet lineup, capturing the spirit of that era but with less restraint—for example, sometimes the drums whip up a booming frenzy, and the soloists aren’t afraid to use

48 • THE PULSE • MAY 11, 2017 • CHATTANOOGAPULSE.COM

non-idiomatic improvisation and extended techniques. Anachronisms take the form of wildly ferocious (yet fluent) playing—take Brandon Seabrook’s almost inhumanly fast and precise banjo picking—and postwar melodic quotes, from the “I Dream of Jeannie” theme song to Huey Lewis. MOPDTK also takes inspiration from literary sources for a five-song “literary suite,” starting with the James Joyce tribute “Bloomsburg” with rapturous moments apparently influenced by Molly Bloom’s soliloquy in Ulysses. “Kilgore,” dedicated to Kurt Vonnegut and named after the character Kilgore Trout, has some of the album’s most unconventional moments, with saxophonist Jon Irabagon soloing with uncomfortable breath sounds, squeaks and meaty fluttering and pianist Ron Stabinsky offering a jaunty piano passage resembling a jittery rocket shedding its fuel tanks. With a consistently high level of musicianship and a total disregard for pleasing purists, the articulated madness and admiration on Loafer’s Hollow can be described as what has become a

dirty word in the hallowed realm of jazz-“fun.”

he new two-volume album Occult Architecture from the Portland outfit Moon Duo, we are told, reflects the duality of Yin and Yang, with Yin meaning “the shady side of the hill” and Yang meaning “the bright side of the hill” in Chinese. They represent two complementary forces in a singular entity—for example, shadows can’t exist without light. In line with this—stay with me now—the word “occult” means “knowledge of the hidden,” uncovering a theme of something that is obscure being brought to light. As guitarist Ripley Johnson put it, Volume 1 of Occult Architecture is the “fuzz dungeon” while Volume 2 is the “crystal palace.” However, what this all boils down to for the music-theory student is that Volume 1 primarily uses minor keys, while Volume 2 sticks with major keys. Moon Duo has a knack for creating an irresistible vibe that seems to borrow from German Krautrock sources, sometimes using the immortal motorik beat, with keyboardist Sanae Yama-

da’s synth drones that use timbres with ‘70s/’80s aesthetics. Sometimes Moon Duo sounds perhaps like a less sinister, more mellow Chrome or maybe even a psych-rock Stereolab; on that note, there’s a strong psychedelic aspect that’s a key characteristic, with wah-guitar envelope noodling, and the drumbeat and momentum on “New Dawn” even faintly bring to mind “Tomorrow Never Knows” by the Beatles. The lightness on Volume 2 is infectious, with uncomplicated yet penetrating details, like the sleigh bells on “Sevens,” adding sun rays to shine on the sonic prism. Listeners can zone-out to this music, but those wanting pop immediacy can find it in tracks like “Lost in Light,” with simple, yet effective pop melodies. The longest track on Occult Architecture Vol. 2 is the 10-minute closer “The Crystal World” which is downright bouncy and optimistic, simply alternating gleefully between two chords. Volume 1 and Volume 2 are two sides to the same coin, and listeners can pick accordingly, depending on their current mood.

FOOD & DRINK ∙ MIXOLOGY

The History Of The Jell-O Shot Who knew mixing gelatin and liquor could be simple and so fun? By Christopher Armstrong

Pulse contributor

OM LEHRER IS AN ACCOMPLIshed human being. Best known for writing a comedy song about a venereal disease being spread around among his friends, he can also list satirist, pianist and mathematician on his resume. However, the single accomplishment which stands out and (for some) makes his other life achievements appear insignificant is that this intellectual giant is also supposedly the inventor of the Jell-O shot. According to urban legend, the thought for this widely popular party favor came from Lehrer’s insistence on sneaking alcohol onto his U.S naval base for a Christmas party. Coming up with an idea that would make MacGyver tremble with jealousy, Lehrer cooked up orange-flavored Jell-O and just added vodka. The dessert tasted good, the party was a success and thus a national sensation was born. While most people associate this chewable cocktail with frat parties and spring break, the creation of the perfect Jell-O shot is actually an art form with many different areas of experimentation. Thanks to Jell-O’s wide variety of flavors, the ability to mix and match colors can produce beautiful and imaginative Jell-O shots. Pinterest boards, blogs and hashtags have been created for drinkers and artists all over the world to display their creative Jell-O shot concoction. The continued popularity of Jell-O shots has been noticed, and various club and bar owners have capitalized on the shot’s success by adding the dessert drink to their menu.

“Jell-0 shots are not for loners; they are best enjoyed with a group of friends on a wild and celebratory night.” “They are inexpensive, easy to make, and the college kids love them,” said longtime Chattanooga bartender Howard Haven. “All it takes is one cup of vodka, one cup of hot water and one package of Jell-O.” A major aspect of the Jell-O shot’s popularity is the communal partaking of the shot. JellO shots are not for loners; they are best enjoyed with a group of friends on a wild and celebratory night. They are not meant for

everyday consumption, however—the taking of the Jell-O shot should be seen as an event. At its best, the shot will lift your night from a mundane time on the town to an unforgettable party, and at its worst, the combination of gelatin and alcohol will make you smile and laugh as you tongue the bottom of the soufflé cup trying to consume the last remnants of the flavorful treat. Lehrer would be proud.

Jell-O Shots (courtesy liquor.com) • 3 oz Jell-O or other flavored gelatin (any flavor will work, but do not use unflavored) • 8 oz Boiling water • 4 oz Vodka or white rum • 4 oz Cold water In a medium bowl, stir together the Jell-O and boiling water until the Jell-O dissolves. Add the vodka or rum and cold water, and stir to combine. Pour oun ounce of the mixture into each of 16 shot glasses (small plastic or paper cups will also work) and chill until solid. Pro tip: Jell-O Shots are a blank canvas for creativity so mix it up with different colors, flavors and shapes. Your friends will love them. And so will you.

CHATTANOOGAPULSE.COM • MAY 11, 2017 • THE PULSE • 49

FILM & TELEVISION

Guarding The Galaxy One More Time Guardians of the Galaxy, Vol. 2 stays familiar but delves further into character development and growth

Have You Got Your Multipass Ready? It's hard to believe that it's been two decades since "Leeloo Dallas, Multipass" become a catchphrase amongst science fiction film fans. But it's true, Luc Besson's avantgarde sci-fi extravaganza The Fifth Element is now turning 20 years old. And as part of the celebrating, you can see it once again in all its over-the-top glory on the big screen in two special screenings this Saturday. New York cab driver Korben Dallas didn't mean to be a hero, but he just picked up the kind of fare that only comes along every five thousand years: A perfect beauty, a perfect being, a perfect weapon. Together, they must save the world. Bruce Willis, a then-unknown Milla Jovovich, Gary Oldman, and an outrageously over-the-top Chris Tucker star in acclaimed director Luc Besson's groundbreaking sci-fi adventure. This extravagantly styled tale of good against evil set in an unbelievable twenty-third century world that charmed audiences two decades ago to this day. Heck, it even made opera seem sexy to and audience unfamiliar with blue-skinned alien sopranos. Director Luc Besson recorded an exclusive introduction to this special 20th anniversary screening of this cult-classic and audiences will also get a sneak peek of his new film, Valerian and the City of a Thousand Planets, coming to theatres this summer. So grab your multipass and journey to the future (just watch out for Ruby Rhod). — Michael Thomas The Fifth Element Saturday, 2 & 7 p.m. East Ridge 18 5080 South Terrace (423) 855-9652 www.fathomevents.com 50 • THE PULSE • MAY 11, 2017 • CHATTANOOGAPULSE.COM

By John DeVore Pulse Film Editor

HE FIRST DAYS OF SUMMER ARE QUIckly approaching and all the signs are in place for the changing of the season. The days are getting longer, the weather is getting warmer, and Marvel is releasing its first big budget movie of the year. This year, we are being treated to the sequel of Marvel’s 2014 sleeper hit Guardians of the Galaxy. Guardians of the Galaxy was one of the biggest gambles the studio has ever made. It was a film not based on a massively popular comic book property like Spider-man or Iron Man, nor was it expressly tied to Marvel’s other flagship series The Avengers. Instead, it was based on a cult comic

with foul-mouthed space raccoons, green-skinned ladies, and talking plants. It had every reason to fail, but thanks to a dynamic cast, great writing, and a retro feel, Guardians was immediately popular. And so, as with all popular franchises the sequel returns to capitalize on the success of the previous film, hitting all the right notes, but stumbling to find the right intonation. Guardians of the Galaxy Vol. 2 is entertaining enough, funny enough, and corporate enough to start the blockbuster season off by closely following its own patterns. The film starts on an exotic planet sometime after the events of the first movie. The Guardians have become famous for the defeat of Ronin, and they offer their services to the highest bidder. Much of the opening scenes have been replayed

FILM & TELEVISION

“Sequels mostly follow the code of ‘more of the same, but faster and flashier’ and Guardians of the Galaxy Vol. 2 has this in spades.” over and over again in the trailer—our heroes fight a large mouthed tentacle monster in order to protect some expensive batteries for some Goldfinger-esque colored aliens called “The Sovereign.” This happens to ELO’s “Mr. Blue,” where the filmmakers capitalize on the cuteness of the new fan favorite Baby Groot (Vin Diesel), a gimmick in an already gimmicky character whose antics become a slightly weary by the end of the film. All of our favorite characters return. Rocket (Bradley Cooper) remains a brusque criminal, Drax (Dave Bautista) an overly direct barbarian, while StarLord (Chris Pratt) plays the everyman and Gamora (Zoe Saldana) the rational female surrounded by boors. A few new faces pop up—a slightly on the nose empath with antennae named Mantis (Pom

Klementieiff) and an aptly named Celestial named Ego (Kurt Russell). The themes of the film revolve around ideas of family. For an action film based on a trippy comic book, it’s strange to note that almost every character has an emotional close up where they squeeze out a single tear. Many of the moments feel unearned, forcing characters to do and say things out loud that should be more understated. The previous film did this well— I recall one particular scene where Rocket and Quill share a room in a space prison and the camera pans down to show Rocket’s cybernetic implants. That small moment hints at a past full of anguish, informing the audience about the character without explicitly telling them. Vol. 2, instead, explains Rocket in a long “I’m just like you” speech by another character, which comes across as slightly hackneyed in comparison. But, sequels mostly follow the code of “more of the same, but faster and flashier” and Guardians of the Galaxy Vol. 2 has this in spades. The sets and scenes and effects are

stunning to the look at and the soundtrack is just as wonderful as the first film. In particular, I loved the introduction of Ego’s planet to George Harrison’s “My Sweet Lord.” Without a doubt, the film gets a lot right. In all, Guardians of the Galaxy Vol. 2 is exactly what a Marvel movie has been for several years now. A beautiful, fun comic spectacle that tells a somewhat compact story and sets up future franchise films. More and more, the Marvel Cinematic Universe reflects the Marvel Comics universe. Everything is a set-up for future stories, everything hangs on the previous story, and the only way to understand what’s happening from movie to movie is to buy the previous issue. It’s something comic books have done since their impetus and it’s no surprise that it works so well here. When I was a kid, I always notice striking similarities between the soap operas my mom watched and the way my comic books ended—or didn’t end, as it were. There’s always one more issue. Always one more show. Always one more movie. So shall it be from now until forever.

✴ ✴ NEW IN THEATERS ✴ ✴

King Arthur: Legend of the Sword Robbed of his birthright, Arthur comes up the hard way in the back alleys of the city. But once he pulls the sword from the stone, he is forced to acknowledge his true legacy—whether he likes it or not. Director: Guy Ritchie Stars: Charlie Hunnam, Astrid Bergès-Frisbey

Snatched When her boyfriend dumps her before their exotic vacation, a young woman persuades her ultra-cautious mother to travel with her to paradise, with unexpected results. Director: Jonathan Levine Stars: Amy Schumer, Goldie Hawn, Kim Caramele

CHATTANOOGAPULSE.COM • MAY 11, 2017 • THE PULSE • 51

FREE WILL ASTROLOGY

The List

karma has at least temporarily been neutralized.

Organic Foods On The Shelves ROB BREZSNY

What was once the purview of just a few high-end stores and specialty food retailers, organic foods are now as mainstream as they can be, even being spotted on the shelves of the largest food retailers in the country. Our friends at the Statistic Brain Institute have put down their salad forks and compiled some eye-opening stats on just how pervasive the organic food movement has become. • Organic foods annual U.S. revenue: $39 billion • Total annual global organic sales: $68.9 billion • Total Percentage of Organic Food sold by Mass Market Retailers: 54% • Percent of Organic Food sales that take place 100 miles or less from an Organic Farm: 44% • Total size of Organic Cropland in the U.S.: 3.98 hectares • Total amount of surface area covered by Certified-Organic Farm: 4.1 million acres • Total amount of U.S. CertifiedOrganic Farms in all 50 states: 14,540 Eat healthy, America. Source: statisticbrain.com/organicfood-statistics/

TAURUS (April 20-May 20): “Kiss the flame and it is yours,” teased the poet Thomas Lux. What do you think he was hinting at? It’s a metaphorical statement, of course. You wouldn’t want to literally thrust your lips and tongue into a fire. But according to my reading of the astrological omens, you might benefit from exploring its meanings. Where to begin? May I suggest you visualize making out with the steady burn at the top of a candle? My sources tell me that doing so at this particular moment in your evolution will help kindle a new source of heat and light in your deep self—a fresh fount of glowing power that will burn sweet and strong like a miniature sun. GEMINI (May 21-June 20): Your symbol of power during the next three weeks is a key. Visualize it. What picture pops into your imagination? Is it a bejeweled golden key like what might be used to access an old treasure chest? Is it a rustic key for a garden gate or an oversized key for an ornate door? Is it a more modern thing that locks and unlocks car doors with radio waves? Whatever you choose, Gemini, I suggest you enshrine it in as an inspirational image in the back of your mind. Just assume that it will subtly inspire and empower you to find the metaphorical “door” that leads to the next chapter of your life story. CANCER (June 21-July 22): You are free to reveal yourself in your full glory. For once in your life, you have cosmic clearance to ask for everything you want without apology. This is the LATER you have been saving yourself for. Here comes the reward for the hard work you’ve been doing that no one has completely appreciated. If the universe has any prohibitions or inhibitions to impose, I don’t know what they are. If old karma has been preventing the influx of special dispensations and helpful X-factors, I suspect that old

52 • THE PULSE • MAY 11, 2017 • CHATTANOOGAPULSE.COM

LEO (July 23-Aug. 22): “I don’t want to be at the mercy of my emotions,” said Irish writer Oscar Wilde. “I want to use them, to enjoy them, and to dominate them.” In my opinion, that may be one of the most radical vows ever formulated. Is it even possible for us human beings to gracefully manage our unruly flow of feelings? What you do in the coming weeks could provide evidence that the answer to that question might be yes. According to my reading of the astrological omens, you are now in a position to learn more about this high art than ever before. VIRGO (Aug. 23-Sept. 22): Africa’s highest mountain is Mount Kilimanjaro. Though it’s near the equator, its peak is covered year-round with glaciers. In 2001, scientists predicted that global warming would melt them all by 2015. But that hasn’t happened. The ice cap is still receding slowly. It could endure for a while, even though it will eventually disappear. Let’s borrow this scenario as a metaphor for your use, Virgo. First, consider the possibility that a certain thaw in your personal sphere isn’t unfolding as quickly as you anticipated. Second, ruminate on the likelihood that it will, however, ultimately come to pass. Third, adjust your plans accordingly. LIBRA (Sept. 23-Oct. 22): Will sex be humdrum and predictable in the coming weeks? No! On the contrary. Your interest in wandering out to the frontiers of erotic play could rise quite high. You may be animated and experimental in your approach to intimate communion, whether it’s with another person or with yourself. Need any suggestions? Check out the “butterflies-in-flight” position or the “spinning wheel of roses” maneuver. Try the “hum-and-chuckle kissing dare” or the “churning radiance while riding the rain cloud” move. Or just invent your own variations and give them funny names that add to the adventure. SCORPIO (Oct. 23-Nov. 21): Right now the word “simplicity” is irrelevant. You’ve got silky profundities to play with, slippery complications to relish, and lyrical labyrinths to wander around in. I hope you use these opportunities to tap into more of your subterranean powers. From what I can discern, your deep dark intelligence is ready to provide you with a host of fresh clues about who

Homework: If you knew you were going to live to 100, what would you do differently in the next five years? Testify at Freewillastrology.com you really are and where you need to go. P.S.: You can become better friends with the shadows without compromising your relationship to the light. SAGITTARIUS (Nov. 22-Dec. 21): You can bake your shoes in the oven at 350 degrees for 40 minutes, but that won’t turn them into loaves of bread. Know what I’m saying, Sagittarius? Just because a chicken has wings doesn’t mean it can fly over the rainbow. Catch my drift? You’ll never create a silk purse out of dental floss and dead leaves. That’s why I offer you the following advice: In the next two weeks, do your best to avoid paper tigers, red herrings, fool’s gold, fake news, Trojan horses, straw men, pink elephants, convincing pretenders, and invisible bridges. There’ll be a reward if you do: close encounters with shockingly beautiful honesty and authenticity that will be among your most useful blessings of 2017. CAPRICORN (Dec. 22-Jan. 19): Of all the signs of the zodiac, you Capricorns are the least likely to believe in mythical utopias like Camelot or El Dorado or Shambhala. You tend to be uber-skeptical about the existence of legendary vanished riches like the last Russian czar’s Fabergé eggs or King John’s crown jewels. And yet if wonderlands and treasures like those really do exist, I’m betting that some may soon be discovered by Capricorn explorers. Are there unaccounted-for masterpieces by Georgia O’Keeffe buried in a basement somewhere? Is the score of a lost Mozart symphony tucked away in a seedy antique store? I predict that your tribe will specialize in unearthing forgotten valuables, homing in on secret miracles, and locating missing mother lodes. AQUARIUS (Jan. 20-Feb. 18): According to my lyrical analysis of the astrological omens, here are examples of the kinds of experiences you might encounter in the next 21 days: 1) interludes that reawaken memories of the first time you fell in love; 2) people who act like helpful, moon-drunk angels just

in the nick of time; 3) healing music or provocative art that stirs a secret part of you—a sweet spot you had barely been aware of; 4. an urge arising in your curious heart to speak the words, “I invite lost and exiled beauty back into my life.” PISCES (Feb. 19-March 20): Ex-baseball player Eric DuBose was pulled over by Florida cops who spotted him driving his car erratically. They required him to submit to a few tests, hoping to determine whether he had consumed too much alcohol. “Can you recite the alphabet?” they asked. “I’m from the great state of Alabama,” DuBose replied, “and they have a different alphabet there.” I suggest, Pisces, that you try similar gambits whenever you find yourself in odd interludes or tricky transitions during the coming days— which I suspect will happen more than usual. Answer the questions you want to answer rather than the ones you’re asked, for example. Make jokes that change the subject. Use the powers of distraction and postponement. You’ll need extra slack, so seize it! ARIES (March 21-April 19): The process by which Zoo Jeans are manufactured is unusual. First, workers wrap and secure sheets of denim around car tires or big rubber balls, and take their raw creations to the Kamine Zoo in Hitachi City, Japan. There the denim-swaddled objects are thrown into pits where tigers or lions live. As the beasts roughhouse with their toys, they rip holes in the cloth. Later, the material is retrieved and used to sew the jeans. Might this story prove inspirational for you in the coming weeks? I suspect it will. Here’s one possibility: You could arrange for something wild to play a role in shaping an influence you will have an intimate connection with.. Rob Brezsny is an aspiring master of curiosity, perpetrator of sacred uproar, and founder of the Beauty and Truth Lab. He brings a literate, myth-savvy perspective to his work. It’s all in the stars.

JONESIN' CROSSWORD ∙ MATT JONES

“Rhymes at the Zoo”—a group effort for Take Your Kids to Work Day. ACROSS 1 [Note: Matt J. took his two kids to the zoo, where they came up with this theme (no, he doesn’t work at the zoo, just thought it’d be fun). Clues with an [E] were written by 67-Across, and clues with an [S] were written by 49-Across.] Sound of a punch [E] 5 Green paper that you pay with [E] 9 They make up stairs [E] 14 Make goo-goo eyes at 15 Tennis’s Arthur ___ Stadium 16 Like some dirt bike tracks [S] 17 Fearsome cat that spends moolah on Lamborghinis and mansions? [S] 19 Former “Come on down!” announcer Johnny 20 “I ___ open this jar. Can you help, Daddy?” [E] 21 Monkey that eats curtains? [E] 23 “Gimme ___! ... What’s that spell? Ella!” [E] 24 There are 100 in a century (abbr.) [S] 26 Something a toy poodle says [E] 27 Rat-a-___ [E] 28 Something that

people say in awe [E] 30 Pookums [E] 35 Scaly creature that likes to eat frosted sweets? [S] 37 Ninja Turtle that wears red, to his friends [S] 40 Getting from ___ B 41 Kid that can have a cellphone [S] 42 Bird that smokes and does vandalism? [E] 47 Sneaky little animal [E] 48 ___ gin fizz 49 Kid who is “epic!” [S] 52 The ___ on the Shelf [S] 54 Sid: “I’m not ___ years old anymore.” Me: “No, I mean ___ as in ‘I ___ some food.’” 55 Palindromic Turkish title 56 Water animal with flippers that barters 24/7? [S] 61 Wants really badly [S] 63 Go off-script (sorry, Ella, it doesn’t mean “get more pounds”) 64 Slow animal that grows wings and gets in your clothes? [E] 66 She was a princess “long ago” [E] 67 “The coolest kid in the universe” [E] 68 Lake that sounds scary [E]

69 Me: “How about the clue ‘Used needles,’ Ella?” Ella: “No, new needles. You have to use them because it affects the fabric more than you expect.” 70 Martens and McStuffins, for instance [S] 71 Air France fliers, once DOWN 1 Type of wild “kitty-kitty” [E] 2 Type of lizard in “Sing” [E] 3 Horse’s mesh protection against pests, maybe 4 Sinn ___ (Irish political movement) 5 Spike thrown in the road to stop robbers [S] 6 “___ was saying ...” [E] 7 Like show horses’ feet 8 “___ Danger” (Nickelodeon show) [E] 9 Quaint stores (you’d think, based on how they’re spelled) 10 Piece that goes on the floor [S] 11 Queen in Arendelle [E] 12 Water drop sound [E] 13 “Auld Lang ___” 18 Something said in an “argument party” [S] 22 Teacher’s helper [E] 25 Region with Legoland, informally [S]

29 Dislikes [S] 31 Poker money 32 “Call Me Maybe” singer Carly ___ Jepsen [E] 33 “I Like ___” (‘50s political slogan) 34 “Hallow” ending 35 Someone who might cook meatballs for you [S] 36 Animal that’s cute, fuzzy, lazy, and gray [E] 37 ___ for “Ricky Bubwick” (apparently a name that Sid just made up) 38 Everyone [S] 39 Toilet paper layer 43 Turns evil or moldy [E] 44 Remote control car part [S] 45 Tag situations? [S] 46 Looks rudely 49 Enjoys, as food [S] 50 “Understood” [S] 51 Marks that are lines [S] 53 Popular [E] 56 Parents “who do puzzled goodness” [S] 57 Brickell whose band is the New Bohemians 58 “There ought to be ___” 59 It may be parallel [E] 60 Olympic hurdler/ bobsledder Jones 62 Drinks that are alcoholic [S] 65 “Waterfalls” trio

Copyright © 2017 Jonesin’ Crosswords. For answers to this puzzle, call: 1-900-226-2800, 99 cents per3minute. Must be 18+ to call. Or to bill to your credit card, call: 1-800-655-6548. Reference puzzle No. 831 CHATTANOOGAPULSE.COM • MAY 11, 2017 • THE PULSE • 53

COLUMN ∙ ON THE BEAT

“Hey…These Aren’t My Pants!” Officer Alex explains the unwritten “one lie” rule (and one lie only)

Alex Teach

Pulse columnist

“T

INY SAMMICHES.” That’s what you’d have us believe when you get caught for something stupid and try to explain away the dozens of tiny Ziploc baggies you have on hand? You’re going to use your one lie (since two or more is just outright rude and changes the dynamic completely) to imply you’re distributing Skittles by the half-dozen, or you’re a purveyor of tiny flat hors d’oeuvres that require a moisture barrier? Please. Day in and day out, bad lies. “No sir, I’m not drunk,” says the vagrant holding a half-empty bottle of Aristocrat with a urinesoaked leg caught in a storm drain while also wearing a hiking boot on his head. “I only had a couple of beers, Officer,” says the bloodshot and glassy-eyed college student panting out puffs of nearly visible alcohol while shakily observing the rear wheels of his 1989 Impala sticking out of the fountain at the former Temple University. “Why no officer, I don’t know how that got in there. To be honest, these aren’t my pants.” Let’s hold the show a minute on that last one. “These aren’t my pants”? That’s what you bring to the game? You’re wearing someone else’s brown-skid riddled ravioli stained corduroy pants that by tragic coincidence had a lumpy bag of Black Tar heroin in the front right pocket and your wallet in the back (since it contained your “DUI Offender—ID Only” license and your CVS

card) I mean…that’s your Perry Mason “Ah Hah!” moment? We deserve a better class of criminal. I know, I know, I should be grateful for all this low-hanging fruit, but if you’re a professional athlete you need more than a series of soft pitches or you’ll lose your edge. That’s just science! What am I supposed to do, hope I get behind a car full of escaped pathological liars from some nonexistent group home and pray it has a bad brake light or something? It’s not going to happen! I’ve crunched the numbers! No. My only hope is to move to a town full of semi-intelligent misdemeanants (which is simply not feasible—I mean I love Washington D.C., but the cost of living? Eeugh) or to hope for the local criminal element to step up their game. And I mean REALLY step it up. Remember the “one lie rule” noted above? It’s a real thing. I can smile at one lie, it’s expected—but after you see me smile in response to your inane bullhockey, I’ve called you out and anything beyond that means you’re desperate (and therefore now maintenance intensive, aka “no fun”) or you think I’m in idiot, and while that’s fair enough, you’ve now annoyed me and annoyance isn’t what I’m going for here and whatever bond we may have shared has been broken. As far as what you’re willing to lie about (i.e., The Pants) like any good wish don’t WASTE that lie. Use perspective. You need to

54 • THE PULSE • MAY 11, 2017 • CHATTANOOGAPULSE.COM

“Why no officer, I don’t know how that got in there. To be honest, these aren’t my pants.” ask yourself: Will I need to lie at a more important juncture further into this transaction? Am I a repeat offender likely to encounter this Johnny Law again in the course of my fruitless travels, and therefore in need of a solid long term rapport? Is the nature of my criminal enterprise such that I may become a victim of a business associate or client and may therefore need the services of Law Enforcement in the near future? This is what I’m speaking of. Perspective. And even if it’s not a long-term career for you, it still applies to random encounters from traffic stops to accidentally killing the neighbor’s seeing-eye dog, as we can all relate. The rest is about originality, and I cannot teach that—you either have it or you don’t—but I can say that you should at least make your One Lie something remotely applicable

to the situation. Plead a bad home situation. A fight with a spouse – use a real insult or action from your past such as “I wasn’t paying attention to my speed because my girlfriend just dropped my set of Makita cordless drills and saws in the pool when she saw my ex send a friend request on Facebook.” Make the cop squint, and associate with you. Become a team, not an insult. Is that so hard? Just ponder this a bit, my constant readers…and have a heart. These skills are sharp, but only through constant sharpening. Be an emotional wet stone for your local fuzz. If anything, you will get a better story out of the encounter for your friends, too.

When officer Alexander D. Teach is not patrolling our fair city on the heels of the criminal element, he spends his spare time volunteering for the Boehm Birth Defects Center.

OPINIONS & DIVERSIONS

CHATTANOOGAPULSE.COM • MAY 11, 2017 • THE PULSE • 55