The Pulse 13.20 » May 19, 2016

ENCAUSTIC ART • PLVNET GETS CELESTIAL • IRON MAN 70.3

MAY 19, 2016

CHATTANOOGA'S WEEKLY ALTERNATIVE

COVER STORY

HOLLYWOOD LOVES FOOD

AND WE LOVE IT, TOO

ALSO INSIDE:

CHOW SUMMER 2016

2 • THE PULSE • MAY 19, 2016 • CHATTANOOGAPULSE.COM

Contents

CHATTANOOGA'S WEEKLY ALTERNATIVE

EDITORIAL

Managing Editor Gary Poole Editorial Assistant Brooke Dorn

May 19, 2016 Volume 13, Issue 20

Music Editor Marc T. Michael Film Editor John DeVore Contributors Rob Brezsny • Steven W. Disbrow Janis Hashe • Matt Jones Tony Mraz • Ernie Paik Rick Pimental-Habib • Alex Teach Editorial Interns Hillary Eames • Alex Ward Cartoonists Max Cannon • Rob Rogers Jen Sorenson • Tom Tomorrow

Features

Cover Illustration freedesignfile FOUNDED 2003 BY ZACHARY COOPER & MICHAEL KULL

ADVERTISING

Director of Sales Mike Baskin Account Executives Chee Chee Brown • Linda Hisey Rick Leavell • John Rodriguez Stacey Tyler • Logan Vandergriff

CONTACT

Offices 1305 Carter St. Chattanooga, TN 37402 Phone 423.265.9494 Website chattanoogapulse.com Email info@chattanoogapulse.com BREWER MEDIA GROUP Publisher & President Jim Brewer II 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 © 2016 by Brewer Media. All rights reserved.

8

Hollywood’s Love Affair with Food

The years we all spent listening to English teachers drone on about theme and symbol, about extended metaphor and allusion, about reading deeply and drinking in the words and style of authors were not just standards dreamed up by some academic blowhard sitting in an air-conditioned university office to cause misery and pain to students who just want a cigar to be a cigar.

12

Koski Waxes Lyrical With Her Art

In recent years, Encaustic (wax) painting has been gaining popularity with artists and collectors alike. Though the medium has been around for several thousand years, its use was uncommon until the early 20th century, when it was rediscovered by the Bauhaus school.

44

Aligning The Celestial Heavens

Back in December of last year I reviewed a new single by PLVNET (pronounced “planet”, if you missed it the first time) with the promise that I’d revisit the band when their EP was finished and ready for release. The time has come, gentle reader.

4 BEGINNINGS: There’s plenty of room on the dinner plate for everyone’s tastes.

7 JUST A THEORY: Exploring our nearest stellar neighbor with tiny probes.

14 ARTS CALENDAR 15 CHOW RESTAURANT GUIDE 46 MUSIC CALENDAR 48 REVIEWS: Form A Log and Moth Cock team up on one album, while Jameszoo gets his minimalist jazz working.

50 IRON MAN 70.3: 30 slots to the 70.3 World Championship are up for grabs.

52 CONSIDER THIS 53 FREE WILL ASTROLOGY 53 JONESIN’ CROSSWORD

You complete us.

54 ON THE BEAT: How not to send an officer out the door with style and grace.

Now recruiting Media Sales Professionals to represent Chattanooga’s Alternative Newsweekly Send your resume and cover letter to: Mike Baskin, Director of Sales mikebaskin@brewermediagroup.com In the subject line, please include: Brewer Sales Position Learn more about us at BrewerMediaGroup.com.

Brewer Media is an equal opportunity employer.

brewer media everywhere. every day.

CHATTANOOGAPULSE.COM • MAY 19, 2016 • THE PULSE • 3

BEGINNINGS

NEWS • VIEWS • RANTS • RAVES

UPDATES » CHATTANOOGAPULSE.COM FACEBOOK/CHATTANOOGAPULSE EMAIL LOVE LETTERS, ADVICE & TRASH TALK TO INFO@CHATTANOOGAPULSE.COM

How Not to Be A Food Nazi There’s plenty of room on the dinner plate for everyone’s tastes We all know them. a huge part of health, the subject The people who roll their eyes of the recent eight-day online sumat meals and make comments like, mit, “Food Revolution,” during “You’re eating white sugar? Don’t which multiple voices contributed you know that’s poiviews on topics rangson?” Or, “OMG, you ing from super foods so have to start eating to compassionate eatclean.” ing to the “Four Pillars of Health.”

You do not want to JANIS HASHE There was a rather be that super-annoyuncomfortable underlying “infoing person, no matter how good mercial” feel to some of the proyour intentions are. motional materials, and some of At the same time, it’s true that the speakers are not universally the average American’s relationregarded for their expertise. But ship with food is the original “It’s many are. And what they had to say complicated.” Food is part of comreinforces the idea that with food, fort, culture and family. But it’s also

FOOD

as with most things, knowledge is power. Understanding what is going on with food globally and locally, including growing it, raising it, distributing it and eating it, means that you can make consistently better choices.

It does not mean you have to give up everything you love, and it does not mean you have to be in a constant state of anxiety. New Jersey’s Senator Cory Booker, one of the “Food Revolution” speakers, is a healthy food advocate and a vegan, but he put it this way, “I am not going to judge you for your choices.

But I want to know as much as I can [about the food I eat] and I think most people do as well.”

In other words, there’s a happy medium between being a Food Nazi, whose “food purity” obsession drives everyone else crazy, and a Food Ostrich, whose head-in-the-sand attitude towards what they’re eating is a direct path to heart disease, diabetes and in Big Picture terms, poisoning of the planet.

Mimi Guarneri, M.D., one of the first day’s speakers, pointed out that Western doctors typically receive virtually no training in nutrition, and yet, she says, “Food is also your first medicine—not a pill.” She noted “gobs of bad food coupled with stress” are reasons why so many people never feel quite well.

Neal Barnard, M.D., reinforced current

thinking that a plant-based diet is the healthiest (please note based; he was not suggesting everyone turn vegan or vegetarian), but that much research is still being done on optimum food choices.

Southerners, rejoice, because the humble sweet potato is coming into its own as a “super food,” although likely not slathered with butter and sugar.

Another speaker, Dr. Jane Goodall, famous worldwide for her decades of primate research, is now spending a great deal of time on her “Roots & Shoots” program, which focuses on growing plants locally to feed both humans and animals.

As a result of this, she explained, she’s become an advocate of a food system that is “not contaminated by poisons.”

So what’s the take-away? No big surprise: Educate yourself.

Sometimes indulgence is the best choice you can make. But in the long run, you really are what you eat.

“It’s true that the average American’s relationship with food is the original ‘It’s complicated.’”

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EdiToon

by Rob Rogers

Just The Best: The Tennessee Whiskey Festival The Tennessee Whiskey Festival was crafted to celebrate the state’s local spirits and the people behind them. The third annual festival is this Saturday, offering enthusiasts and connoisseurs alike a chance to sample Tennessee’s best.

Participants who purchase VIP or Whiskey passes will have the opportunity to taste dozens of hand-crafted spirits from some of the state’s best distilleries. Brands featured will include Tennessee Legend, George Dickel, Chattanooga Whiskey, and Beechtree

Distillery. Local craft beer and specialty drinks will also be provided at a cash bar, open to general admission.

Local food vendors include Southern Burger Company, Lupi’s Pizza, and Monkey Town Donut Company, as well as a new addition to the festival: The ESPN Wing Zone. Festival participants will be served ten chicken wings from local restaurants, including Beast & Barrel, 1885, and Sing It or Wing It. Participants will have the opportunity to cast their vote on which wings are best, and the winner will

IN THIS ISSUE

John DeVore Our own resident film critic John DeVore has spent a significant portion of his life in dark theaters. From an early age, he was drawn to strong storytelling brought to life through the magic of the silver screen. With degrees in both literature and education,

be announced at the end of the night.

Since country music provides the perfect soundtrack to whiskey, live music will be played by Backwater Still, Black Lilies, and local band Marlow Drive. All participants will have access to the performances and, to quote the festival website, a chance to “dance holes in their shoes.”

The festival even offers the chance to drink to a good cause, with all proceeds going to the Hart Gallery. Doors will open at 5:30 p.m. and tasting will begin at 6 p.m. Tickets are available at the door or online at tnwhiskeyfestival.com — Hillar y Eames

Steven W. Disbrow John has keen insight into critical theory and a genuine desire to educate audiences on the finer points of film appreciation. His favorite films transcend genre— quality storytelling and respect for the intelligence of the audience will win him over every time. When not watching and writing about film, John spends his time writing his own stories and exposing his children to the wonders of movie magic.

Steven W. Disbrow is a computer programmer by profession who specializes in e-commerce and mobile systems development. But wait, there’s more.

Much more. He’s also an entrepreneur, comic-book nerd, writer, improviser, actor, sometime television personal-

ity and parent of two human children. He’s anxiously awaiting the results of the experiment that will prove whether or not the universe is a massive simulation. If it is, he’d like to have a chat with the idiot that coded the bits where we kill each other for no damn good reason. Along with various cover stories, his “Just A Theory” column on all things science runs monthly here in The Pulse. Watch out, Neil deGrasse Tyson!

CHATTANOOGAPULSE.COM • MAY 19, 2016 • THE PULSE • 5

Help us build the new Children’s Hospital.

Our Children’s Hospital has become one of the nation’s elite academic pediatric medical centers over the last 40 years.

It’s also become one of the nation’s oldest.

Help us raise our facilities to the same level of excellence as our world-class care.

Donate at WeBelieve.build

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COLUMN JUST A THEORY

Thinking Small To Think Really Big Exploring our nearest stellar neighbor with really tiny little probes

STEVEN W. DISBROW

“

When you are traveling at 20 percent the speed of light, running into even a tiny dust particle can ruin your whole day. And space is full of dust.”

Image courtesy Breathrough Initiatives Steven Disbrow is a computer programmer who specializes in e-commerce and mobile systems development, an entrepreneur, comicbook nerd, writer, improviser, actor, sometime television personality and parent of two human children.

Back in April, a group called “Breakthrough Initiatives” announced a plan to send a probe across interstellar space to visit Alpha Centauri and send back pictures and other data. All within the next 50 years or so.

Now, on the surface, this sounds kind of crazy. I mean, Alpha Centauri is the closest star system to us, but it’s still 4.39 light-years away! (That’s 4.153×10^13 km, in case you were wondering.)

That’s a hell of a long way away.

In fact, it’s so far away that the fastest spacecraft we’ve ever sent out, New Horizons, would take almost 80,000 years to get there. (If it were even aimed at Alpha Centauri, which it isn’t.)

But, the Breakthrough Initiatives folks aren’t planning on sending a (relatively) slow and bulky old-school probe to Alpha Centauri. Instead, they want to send a swarm of about 1,000 nanoprobes on a fly-by mission that would hurtle towards our nearest stellar neighbor at 20 percent the speed of light.

When I say “nano” probes, I’m not kidding. Each probe would have a mass of about 1 gram. (That’s about the mass of a paper-clip!) While it might seem impossible to get any sort of decent sensors in a 1g probe, consider that today’s biggest iPhone (the 6S Plus) only weighs 192g! So, cramming a camera (or two) and a radio into that space shouldn’t be much trouble at all. And if different probes in the swarm have different types of sensors (spectrometers, infra-red, etc.), getting a wide range of data back shouldn’t be any trouble at all.

So, okay. A swarm of tiny probes.

That seems doable. But, how do they get there?

Well, obviously, they’ll get there using giant freaking lasers! (GFLs) You see, rather than carry a propulsion system of its own, each tiny probe will incorporate a reflective surface, called

a “solar” or “light” sail. After being placed into local interplanetary space (probably just outside the orbit of the Moon) by a conventional rocket, the nano-probes will be targeted by an array of 100 gigawatt lasers. When the laser pulses strike the probes, the force of the pulse will make the probes the fastest objects ever made by man. In fact, the folks at Breakthrough Initiatives estimate that the entire swarm will quickly accelerate to almost 20 percent the speed of light! At that velocity, it should take the probes about 20 years to arrive at Alpha Centauri!

If that sounds like a long time, remember that it took New Horizons nine years to get to Pluto, and it took Voyager about 36 years just to leave the solar system. Reaching another entire star system in just 20 years would be absolutely incredible!

So, what kind of data might we get back? Well, that depends on the sensors, of course. But, we should expect to at least get back some high resolution

images of the three stars that make up the Alpha Centauri system. Hopefully, we’d also get back some photos of the planet that’s believed to be there as well.

Of course, there are a lot of technical issues to resolve before this mission can move forward. First is the creation of the probes themselves. But, that’s probably the least problematic part. Creating the super-powerful lasers, and the tracking systems needed to target the probes over interstellar distances will be another huge issue.

Beyond the technical issues, there’s also the fact that space is filled with things that want to kill you. When you are traveling at 20 percent the speed of light, running into even a tiny dust particle can ruin your whole day. And space is full of dust.

Still, it’s an amazingly ambitious, and tantalizingly plausible plan. We’ve spent the last 70 years or so with our toes in the cosmic ocean. Time, I think, to wade out a little farther.

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COVER STORY

Hollywood’s Longtime Love Affair With Food

Food—both the making and eating of—has always been a central theme in filmmaking

By John DeVore, Pulse film editor

A

nalyzing film is all about connections. Truth be told, connections are to be found in all types of art. The years we all spent listening to English teachers drone on about theme and symbol, about extended metaphor and allusion, about reading deeply and drinking in the words and style of authors were not just standards dreamed up by some academic blowhard sitting in an air-conditioned university office to cause misery and pain to students who just want a cigar to be a cigar.

These literary devices, these ideas behind the story, are there to enhance the enjoyment of the work, to express ideas that are too complex to be so simple, too powerful to be understood through surface level thinking. Children begin with easy books, with easy movies, and hopefully they are lead from wide yawning valleys into dense jungles of meaning, taking stepping stones from Dr. Suess to Suzanne Collins to Aldoux Huxley.

Film appreciation develops much the same way, although for whatever reason it isn’t taught with the same fervor as reading despite containing precisely the same understandings that develop from precisely the same skills. An avid film watcher might progress from Star Wars to The Magnificent Seven to Seven Samurai. Film is ripe with meaning, with symbolism and allusion and metaphor, if viewers are willing to look closely. A great film is as rewarding as a classic novel— an Ingmar Bergman film is as layered and complex as anything James Joyce ever wrote and can be written about and analyzed as extensively. For a great film, everything you see is carefully and neatly planned.

There is a concept in literary theory known as “Chekhov’s gun.” This idea argues that every memorable element in a fictional story must be necessary.

Anton Chekhov is quoted as saying “Remove everything that has no relevance to the story. If you say in

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the first chapter that there is a rifle hanging on the wall, in the second or third chapter it absolutely must go off. If it’s not going to be fired, it shouldn’t be hanging there.”

Of course, there are those that take this idea to the extreme—not every description is meant to move the plot—some is meant to set the mood or the tone of the story. Not every object in a film scene is going to be important—some is simply set dressing for the same reason. But often, films use these background elements to further the story, to reveal character, or to give the audience necessary context for what is about to unfold.

A common element that often goes unnoticed by the average viewer is food. Food and drink are such ordinary—yet vital— parts of the human experience that often it is just seen as unimportant background elements. However, upon closer inspection, it’s easy to see just how necessary food can be to telling a story. It can be a cultural marker for the filmmaker, a way to reveal the essential nature of a character, or even be used to as an allusion to other art forms.

Any time a character is eating in a film, the audience should take notice.

Most often, food is used as a character marker. Obviously, there are cultural implications to food, meaning that it’s an easy tool for filmmakers to insert into a scene to draw attention to the backgrounds of particular characters. In films like The Godfather, the food is, of course, Italian, with major

events accompanied by various forms of pasta and pastries. The effect ties the people in the story to a particular region, associating the criminal elements of the mafia with Italy—the Corleone family’s cover for their real family business is the business of importing olive oil, again rooting the characters and the crimes to Italy, first and foremost.

But this is also a very surface level reading of the purpose of the food. In her essay “Take the Cannoli,” Sarah Vowell describes the scene where Clemenza engineers the death of a rival family associate, but takes a moment to remember his responsibility to his family. She says: “The grisly, back-of-thehead murder of a rat fink associate is all in a day’s work.” But Clemenza’s overriding responsibility is to his family. He takes a moment out of his routine madness to remember that he had promised his wife he would bring dessert home.

His instruction to his partner in crime

is an entire moral manifesto in six little words: ‘Leave the gun. Take the cannoli’.”

As one of the more memorable lines in the film, the implication is clear: these are hard, dangerous, evil men.

But evil men are also only men and men are capable of thinking in broader terms. Family and honor and murder are equalized and equivocated through a small reference to an Italian staple.

Food, it seems, also stimulates conversation. Books could likely be written just on the way that Hollywood uses food as a way for characters to interact, to share ideas, to express the thoughts and feelings of the filmmakers in an organic, relatable way. My Dinner With Andre, a film summed up entirely by the title, uses the setting for old friends to debate and defend their lifestyles on screen, asking that the audience take part in the conversation through their own thought processes.

Roger Ebert stated that “what they actually say is not really the point, I think. I made a lot of notes about Andre’s theories and Wally’s doubts, but this is not a logical process, it is a conversation, in which the real subject is the tone, the mood, the energy. Here are two friends who have each found a way to live successfully. Each is urging the other to wake up and smell the coffee.” Where else can such a conversation take place, surrounded by food and drink?

Dining is an act which itself necessitates and drives conversation, an act of social and physical comfort that allows us to express ourselves. But just like a specific type of food is used as a way to reveal character, conversations around a dinner table often do the same.

Diners are a popular location in film—Quentin Tarantino lives and dies by them. Think back to the open-

Meg Ryan and Billy Crystal in the classic diner scene in "When Harry Met Sally"

“

Dining is an act which itself necessitates and drives conversation, an act of social and physical comfort that allows us to express ourselves.”

>> Continued on pg. 11 CHATTANOOGAPULSE.COM • MAY 19, 2016 • THE PULSE • 9

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ing of Reservoir Dogs. There is more here than scrutiny over the meaning of “Like a Virgin” or the absurdity of tipping. In fact, Mr. Pink’s aversion to tipping is central to his character, and ultimately, to his survival of the film.

He doesn’t tip, he doesn’t believe in tipping, and he has no loyalty to a society that says he has to tip. That very attitude, that logical rejection of a common custom, keeps him from participating in a standoff that goes badly for the rest of the characters. Without that early conversation, started by simply sharing a meal, his character wouldn’t have been as believable.

But, of course, the preparation of food is just as crucial when it comes to Hollywood depictions. If reality television is to be believed, cooking is becoming less a byproduct of living and more an art form of the highest order. Humans are great at categorizing, which leads to ranking which leads to criticism.

The relationship between the chef and the filmmaker should be obvious.

Both carefully construct their art, putting heart and soul into their craft, to have its success be measured not just by the general public but by people whose sole job it is to judge them based on a set of arbitrary ideas.

The relationship between the artist and the critic is a rocky one—critics are loved when they praise the artist and savaged when they do not. Hollywood tends to depict the critic as all powerful, capable of destroying an artist inside and out with a few negative words.

This is seen in films about cooking from Ratatouille to Spanglish to the recent Chef.

Chef, a Jon Favreau film with a much lower budget that Iron Man, is a 2014 film about a famous chef leaving a popular L.A. restaurant to return to his roots of cooking good, low cost food while reconnecting with his son.

It’s easy to see the film as an allegory to Favreau’s own career as a director, which steadily increased in budget and acclaim until Cowboys and Aliens was not well received.

Chef appears to be his answer to that, his way of returning to a love of filmmaking. Both Ratatouille and Chef ultimately paint (although somewhat grudgingly) a positive picture of critics, showing them as humans who simply love food (or in the case of Chef, film as an analogy) but use their role as a critic to drive the artists to create for the sake of creation rather than appeasing the powers that be.

Like everything in a film, the presence of food can be endlessly analyzed and discussed. There are always reasons, arrows pointing this way and that, which lead to conclusions and conversations. It’s what makes art so challenging. It’s what makes film so worthwhile.

There’s always something new to see.

Jon Favreua and company in "Chef"

“

If reality television is to be believed, cooking is becoming less a byproduct of living and more an art form of the highest order.”

CHATTANOOGAPULSE.COM • MAY 19, 2016 • THE PULSE • 11

ARTS SCENE

Koski Waxes Lyrical With Her Art Learning the fine points of encaustic painting with a Chattanooga expert

Horror, Humor, and Terror Matt Minter’s “Modeling Parts” gets downright creepy Horror and terror are often used synonymously, but the two words carry different connotations. In short, terror is the feeling experienced before a traumatic event; horror is experienced after. To experience both, possibly all at once, visit Matt Minter’s art and video exhibition, “Modeling Parts.”

Minter is based in Lexington, Kentucky, and has created dark countercultural projects using music, film, and illustration alike. For “Modeling Parts,” as well as his previous show “Makeup Applied,” Minter’s work takes inspiration from erotic and fetish comic illustrations from the ‘70s and the metal and punk scene of the ‘80s, using black and white illustrations of shocking imagery to create works that cause visceral reactions.

Symbols of death and decay make recurring appearances, whether it’s the maggots crawling across subjects’ bodies or the grinning skulls

replacing their heads. Combining these symbols with bondage erotica—legs in thigh-high boots, arms wielding chains and whips—the combination offers a grim, mysterious combination of conflicting emotions.

Several works have a subject— alive, dead, or disembodied—with their eyes staring into those of the viewer. Others include subjects watching the unfolding scene, creating an almost humorous level of self-awareness. The effect is both chilling and amusingly meta: as you look at Minter’s work, it looks back at you.

Minter’s exhibition opens at 6:30 p.m. this Saturday at Artifact Studios and Gallery, with a video screening at 9 p.m. Viewers under 18 will not be admitted. Minter’s work can also be found on his Tumblr, worsethanjail.tumblr.com.

— Hillary Eames

THU5.19

FRI5.20

SAT5.21

'50S FEMINISM

SHIMMY & SHAKE

MILLER CLASSIC

Salt of the Earth

Burlesque: Babes in Toyland

Death of a Salesman

The Heritage House Classic Film Series continues.

2, 7 p.m.

Heritage House 1428 Jenkins Rd. (423) 855-9474 chattanooga.gov

Some Friday adult fun.

8 p.m.

Barking Legs Theater 1307 Dodds Ave. (423) 624-5347 barkinglegs.org

12 • THE PULSE • MAY 19, 2016 • CHATTANOOGAPULSE.COM

The poignant examination of the elusive American Dream.

8 p.m.

Mars Theatre 117 N. Chattanooga St. (706) 996-8350 backalleyproductions.org

I

N RECENT YEARS, ENCAUSTIC (WAX) PAINTING HAS been gaining popularity with artists and collectors alike. Though the medium has been around for several thousand years, its use was uncommon until the early 20th century, when it was rediscovered by the Bauhaus school.

Arts TONY MRAZ

“

There are times when I can’t peel my eyes off of a subject, and I believe it has its way of working itself into composition and choices eventually.”

Here in Chattanooga there are several artists who are working with Encaustics.

Perhaps the most impressive of these is Nadine Koski, whose paintings are truly challenging the medium. She has developed an organic style that is perfectly suited for depicting nature, from animals to landscapes—the waves in her ocean pieces look like Winslow Homer could have painted them, and her birds appear as if they might just fly right off the canvas.

We sat down with Nadine to learn more about the process and her take on art in general.

The Pulse: What is your earliest memory of making art?

Nadine Koski: I made a stuffed doll when I was four. It had a body, extremities and a head, and by watching my mom sew, I saw how you could turn the pieces inside-out to hide the stitching. I was surprised that it impressed the grown-ups, because it disappointed me. Maybe because I wanted more detail than I knew how to provide, and maybe that is the way artists roll. Never fully satisfied, never knowing if a piece is actually finished. So we try harder and try again and we experiment and we learn.

TP: Who are some of your influences?

NK: My first crush was Monet, and he has staying power. Who influences me is driven by what they do, and what I love to look at is Impressionism and work inspired by nature - work that captures the light, movement, combinations of

colors and forms that can transcend us to those loved and familiar places, and even capture the time of the day, without using specificity.

TP: What is your philosophy regarding art?

NK: Creating work that you love and creating work someone else will love, and perhaps even collect, can be mutually exclusive activities. If your audience understands and relates to what you love to create, then it is magic. Art wants an audience that understands and appreciates. It’s about being understood and validated. It feels risky to put it out there for this reason, and perhaps the best and most original works stay hidden for this same reason.

TP: What materials and processes do you use?

NK: Encaustic medium is primarily beeswax melted with a small portion of damar resin to harden it. Pigments can either be put into the wax or between thin layers of wax. Fusing each layer with a torch or heat gun is integral to binding the composition together and for archival durability, and it’s really fun. Some artists incorporate photographs and objects into the wax layers, but I only use pigments and it has kept me remarkably entertained so far.

TP: How do you choose your subjects?

NK: I tend to stare at things, so I think my subjects choose me in that regard. There are times when I can’t peel my eyes off of a subject, and I believe it has its way of working itself into composition and choices eventu-

ally. Encaustics, because of the layering, provide an opportunity to give a dimensionality and depth to the work.

My favorite work has been that where you look past the obvious and see what is going on in previous layers of the work. If you are careful with the fusing process, you can capture various stages in the work and it shows as layers in the composition. Nature is great at inspiring this way, as there is always enough depth and layering to choose from.

TP: Any observations about Chattanooga’s art community?

NK: When I arrived in Chattanooga, late in 1989, I didn’t notice art as a theme in Chattanooga. Finding art then was intentional. Now it is integral and it amazes me every day how much is going on both in variety and in quality. It’s a beautiful city, and it inspires.

It is wonderful to see how much people appreciate the natural beauty and how they want to be part of it.

TP: Advice for aspiring artists?

NK: Find your audience and share yourself. Listen to feedback, take compliments, watch others react to your work and ask yourself if it is your intention. Don’t worry about what other people are doing or not doing or how you compare. If you start worrying about how good you are or are not, it will paralyze you. For heaven’s sake, do not copy other people’s work!

Be inspired but be yourself. You are enough.

You can see Nadine’s paintings at the In-Town Gallery, 26A Frazier Ave, on the Northshore.

CHATTANOOGAPULSE.COM • MAY 19, 2016 • THE PULSE • 13

ARTS CALENDAR THURSDAY5.19 Heritage House Classic Film Series: “Salt of the Earth” 2, 7 p.m.

Heritage House 1428 Jenkins Rd. (423) 855-9474 chattanooga.gov Ooltewah Farmers Market 3 p.m.

Ooltewah Nursery 5829 Main St. ooltewahnursery.com Signal Mountain Farmers Market 4 p.m.

Pruett’s Market 1210 Taft Hwy. (423) 902-8023 signalmountainfarmersmarket.com St. Elmo Farmers Market 4 p.m.

Incline Railway 3917 St. Elmo Ave. (423) 838-9804 lookoutfarmersmarket.com Artists’ Reception 5 p.m.

Reflections Gallery 6922 Lee Hwy. (423) 892-3072 reflectionsgallerytn.com Bethel County Connection 6:30 p.m.

Chattanooga Convention Center 1100 Carter St. (423) 842-5757 chattanoogaconventioncenter.org String Theory: Emerson String Quartet 6:30 p.m.

Hunter Museum of Art

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"The Salt of the Earth" 10 Bluff View Ave. (423) 267-0968 huntermuseum.org History Happy Hour with Chattanooga Zoo 6 p.m.

Museum Center at 5ive Points 200 Inman St. (423) 339-5745 museumcenter.org DiverseCity Teach 7 p.m.

Under The Walnut Street Bridge Amphitheater (423) 255-6855 800collective.org The Photographic Society of Chattanooga Presents “The Best of SCIPE” 7 p.m.

St. John United Methodist 3921 Murray Hills Dr. (423) 344-5643 chattanoogaphoto.org

PULSE PICK: JANET WILLIAMS The “Tennessee Tramp” doesn’t hold anything back about her views on marriage, divorce, men, and women. She takes her comedy to the edge and over the top.

Janet Williams—“The Tennessee Tramp” The Comedy Catch 1400 Market St. (423) 629-2233 thecomedycatch.com

“Burlesque: Babes in Toyland” 8 p.m.

Barking Legs Theater 1307 Dodds Ave. (423) 624-5347 barkinglegs.org

FRIDAY5.20 Cambridge Square Night Market 5 p.m.

Cambridge Square 9453 Bradmore Ln. (423) 648-2496 chattanoogamarket.com South Bound Lectures: Harrison Scott Key 6 p.m.

Arts Building 301 E. 11th St. (423) 267-1218 southernlitalliance.org

Janet Williams 7:30, 9:45 p.m.

The Comedy Catch 1400 Market St. (423) 629-2233 thecomedycatch.com Death of a Salesman 8 p.m.

Mars Theatre 117 N. Chattanooga St. (706) 996-8350 backalleyproductions.org “Burlesque: Babes in Toyland” 8 p.m.

Barking Legs Theater 1307 Dodds Ave. (423) 624-5347 barkinglegs.org

SATURDAY5.21 Chattanooga Football Club Foundation Family Fun Run 8 a.m.

Finley Stadium 1826 Carter St. (423) 266-4041 finleystadium.com St. Albans Hixson Market 8:30 a.m.

St. Albans Church 7514 Hixon Pike facebook.com/ StAlbansFarmersMarket Brainerd Farmers Market 10 a.m.

Grace Episcopal Church 20 Belvoir Ave. facebook.com/ BrainerdFarmersMarket Chattanooga River Market 10 a.m.

Tennessee Aquarium

CHOW SUMMER 2016

CHATTANOOGA’S ULTIMATE

RESTAURANT GUIDE courtesy of

The Chattanooga Pulse

16 • THE PULSE • MAY 19, 2016 • SUMMER RESTAURANT GUIDE • CHATTANOOGAPULSE.COM

CHOW

SUMMER 2016

CHATTANOOGA’S ULTIMATE

RESTAURANT GUIDE courtesy of

The Chattanooga Pulse

BREWER MEDIA GROUP President Jim Brewer II

EDITORIAL Managing Editor Gary Poole Editorial Assistant Brooke Dorn Contributors Hillary Eames Patrick Filbin Krystle Luttrell Marc T. Michael Ward Raymond Stephanie Smith Alex Ward Cover Photo Cutlery by David Shaw Designs

ADVERTISING Director of Sales Mike Baskin Account Executives Chee Chee Brown • Linda Hisey Rick Leavell • John Rodriquez Stacey Tyler • 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. © 2016 Brewer Media

CHATTANOOGA'S WEEKLY ALTERNATIVE

CHOW Summer 2016 Guide The Big Chill & Grill ............................................. 18 212 Market ............................................................ 19 Terra Mae.............................................................. 20 Fiamma Pizza Company....................................... 21 Lakeshore Grille ................................................... 22 Sticky Fingers ....................................................... 23 Chattabrewga ....................................................... 24 Raw Bar & Grill ................................................... 26

Chattanooga Restaurant Listings ..................... 28 Old Chicago Pizza & Taproom............................ 34 Dish T'Pass Cooking School ................................ 35 Slick's Burgers....................................................... 36 The Ice Cream Show ............................................. 37 Lupi's Pizza ........................................................... 38 DeBarge Vineyards & Winery............................. 39 Mojo Buritto ......................................................... 40

THE PULSE • SUMMER RESTAURANT GUIDE • MAY 19, 2016 • CHATTANOOGAPULSE.COM • 17

CHOW SUMMER 2016

The Big Chill & Grill Chattanooga's destination for food, drinks and good times!

F

or some fun-loving chillin’ and serious grillin’, an establishment on Cherokee Boulevard has been a destination of choice for the past 19 years: The Big Chill and Grill. Look for the front patio that seats around 90 guests, with four large red garage doors that are usually open in nice weather.

The back patio has seating with a quieter ambience, and about 40 more tables fill in the interior of the restaurant.

To fortify your evening out, you can chow down on a burger, Philly cheesesteak sliders, or their daily specials, and if you’re feeling a little more peckish, try the filet mignon or shrimp stirfry. The full menu is served until 2:30 a.m. each night, and a smaller menu is offered during weekday lunch hours, 11 a.m. to 3 p.m.

Entrees run from $9 to $24.

For a tasteful Saturday or Sunday brunch, you can’t miss with the petite filet benedict, eggs benedict Florentine, or everybody’s favorite, shrimp and grits.

During weekend brunch, enjoy their one-of-a-kind Bloody Mary bar from 11 a.m. to 3 p.m., along with other drink specials.

In addition to culinary offerings, The Big Chill and Grill balances a nice array of drinks, including beer, liquor, and their famous frozen daiquiris, all at prices that’ll make you want to buy another round. Happy Hour runs 4 to 8 p.m. daily, in addition

to numerous weekday drink specials: Sunday, $1.50 Miller Lite draft, 4 p.m. to close; Monday, $2 Corona, all night; Tuesday, $2 wine night, 4 to 10 p.m.; Wednesday, $1.50 domestic longnecks, 4 p.m. to close; and Thursday, $2 Corona, all night.

Something’s happening every night for your entertainment at this North Shore hotspot. On Fridays and Saturdays starting at 8 p.m., a live DJ brings on the Chill all evening long. For the best karaoke venue, the mike turns on at 9 p.m. on Tuesdays, hosted by B.C. Entertainment.

Monday and Thursday are service industry nights with special prices on drinks for everybody in the industry from 9 p.m. to closing time. Also on Thursdays, live team trivia is in the house with Nooga Nerds Trivia.

“We really take pride in the fact that we’re a place for everyone,

18 • THE PULSE • MAY 19, 2016 • SUMMER RESTAURANT GUIDE • CHATTANOOGAPULSE.COM

of all types and ages,” says owner Scottie Bowman. “We’re a place where you can bring your family for a home-cooked meal, and then turn around and sing, dance, or play trivia with your friends.

You could spend your entire night in one location and see everyone that you love.”

All the staff at The Big Chill try to emulate Scottie’s spirit and concern for every single one of their guests. “We want our restaurant to be the first place you think of for a date night, a night out with friends, or where you bring your out-of-town visitors,” says Bowman.

To find your chill, you don’t have to go far. The Big Chill supplies food, drink, and entertainment seven days a week from 11 a.m. to 3 a.m. at 103 Cherokee Blvd. Visit facebook.com/bigchillandgrill or bigchillandgrill. com, or call (423) 267-2445.

The Scoop Burgers, seafood & cocktails served in a roomy venue with dancing, karaoke & trivia nights.

The Big Chill & Grill Destination for food, drinks and good times!

103 Cherokee Blvd.

(423) 267-2445 bigchillandgrill.com

CHOW SUMMER 2016

212 Market F

or many tourists, one of the first restaurants they notice downtown is 212 Market. Located just a block or so away from the Tennessee Aquarium, it has been inviting visitors to come sample their great food since 1992. But what you may not know is that nearly 80 percent of their customers are local, who have been coming back time and time again for the fantastic food and great service.

212 Market is family-owned by sisters Sally and Susan Moses, who operate as owner and chef, respectively. The two grew up in a military family, where they learned

early on to eat what was available.

The same mentality of locality, resourcefulness and hospitality carries into every aspect of the restaurant, and you can feel it as you walk through the door.

The restaurant’s décor is warm and simple, with sunlight pouring through the windows and wildflowers on the wooden tables. Sally greeted me with a friendly smile and informed me that this very newspaper was started in part by two of her previously-employed busboys.

This isn’t the only thing connecting 212 Market to the community: everything 212 Market serves

is locally grown, from the homemade sorbet made with seasonal fruits to the locally brewed beers to the freshly-caught salmon. The chefs work with seasonal ingredients and that their specials change everyday. Everything is made from scratch, and any leftovers are donated to the Chattanooga Food Bank.

Some recipes have stayed the same since day one, such as the seafood bisque, the menu item Sally believes everybody should try.

The wine list in 212 Market has earned the restaurant a place on

the Wine Spectator’s Award of Excellence winners’ list for nineteen years, boasting regional and national brands. Wine is also halfpriced on Tuesdays.

The hard work and hospitality of 212 Market is evident in every bite. And speaking of hospitality, they now offer 25 percent off menu items along with some great drink specials every Sunday and Monday for those that work in the service industry. It’s their way of saying thanks to those that make all of Chattanooga’s restaurants great.

THE PULSE • SUMMER RESTAURANT GUIDE • MAY 19, 2016 • CHATTANOOGAPULSE.COM • 19

CHOW SUMMER 2016

Terra Máe U

ntil recently, Terra Máe was well known as an Appalachian bistro located within the Stone Fort Inn. The times, they are a changing. Now the Stone Fort Inn has become the posh Dwell Hotel, and Terra Máe is expanding their menu and finding new purpose, welcoming diners to experience distinct flavors from around the world without leaving Chattanooga.

Moving beyond the single cuisine thinking, Executive Chef Hardin Cowan now seeks to pair bold, unique flavors to create internationally-inspired dishes. Given Cowan’s use of exotic ingredients,

maintaining the same farm-to-table aspect previously used in the Appalachian bistro can be more of a challenge; however, Cowan says that the restaurant still sources as much local produce and goods as possible.

Some of Cowan’s current concoctions include seared filet mignon with peanut hummus, diver scallops with green curry-jasmine rice, and white chocolate black pepper ice cream. Diners feeling especially adventurous can place themselves completely in Cowan’s hands at the Chef’s Table, where Cowen creates three, five, or seven courses of his choosing. The meals will be differ-

20 • THE PULSE • MAY 19, 2016 • SUMMER RESTAURANT GUIDE • CHATTANOOGAPULSE.COM

ent every time, making each one a unique, eclectic, and memorable experience.

Cowan stated that diners first “taste with their eyes,” explaining why the restaurant places equal importance on beautiful presentation as well as inspiring taste. The designer, owner Seija Ojanpera, also subscribe to this belief: Terra Máe’s décor is a modern take on ‘50s retro, with clean pastels, spherical chandeliers and gold-framed vertical planters on the walls; giving the

dining room an air of both luxury and nostalgia. Cowan said that the seating is designed with hospitality in mind, giving servers time to interact with guests table-to-table.

What can customers expect from a dining experience at Terra Máe?

“Great flavors and five star service,” Cowan said. “Hopefully a little something to push you out of your comfort zone.”

Reservations can be made by calling (423) 710-2925 or at opentable.com/terramae.

CHOW SUMMER 2016

Fiamma Pizza Co. N

ew to the Northshore of Chattanooga is Fiamma Pizza Company at 405 North Market Street. A traditional Neapolitan Pizzeria where all the pizzas are cooked in a wood burning Acunto oven.

Fiamma is the newest restaurant for Jim Richards, who is also an owner of several Five Guys Burgers and Fries restaurants in the area. With general manager Brion Voges, Richards & Voges have created this original and local concept for Chattanooga.

Focusing on a warm, family

friendly atmosphere. The main dining room copper covered tables are in clear view of all the action of the Acunto oven. Or choose to sit in the bar at a community table big enough for the whole family.

The bar dining room features an all glass garage door that will be open to the outdoor tables and bocce ball court. It's a perfect place to hang out while your pizza is being cooked.

Take a visit to the newest neighborhood spot opening Friday, May 20th, Fiamma Pizza Company.

THE PULSE • SUMMER RESTAURANT GUIDE • MAY 19, 2016 • CHATTANOOGAPULSE.COM • 21

CHOW SUMMER 2016

Lakeshore Grille

H

idden away, above Lake Shore Marina on Chickamauga Lake, there sits a family owned and operated restaurant unmatched in its beauty.

The Lakeshore Grille has been serving Chattanoogans since March of 2013. Open from 5 p.m. to 11 p.m. Tuesday through Friday, on Saturday from 3 p.m. to Midnight, and on Sunday from 5 p.m. to 9 p.m., Lakeshore Grille serves only the freshest food to discerning diners. With a brunch on Sunday from 11 a.m. to 3 p.m., they offer delectable creations from an everevolving menu.

Each and every meal is prepared the moment you order it from scratch. While this may mean a longer wait time, the view from the dining room or deck is more than beautiful enough to keep any party entertained. You never have to worry about how long your dinner has been sitting under a heat lamp.

As summer begins, new menu preparations of the tried-and-true dishes have come about, includ22 • THE PULSE • MAY 19, 2016 • SUMMER RESTAURANT GUIDE • CHATTANOOGAPULSE.COM

ing watermelon salsa, new pork chops and even shrimp and mussel fettuccini. Among the new dishes is one item that is sure to please anyone dining at the restaurant: the Crab Crusted Snapper, topped with a magnificent pineapple salsa and served with almond rice and seasonal vegetables.

The chef behind these innovative dishes, Robert Barclift, has always dreamed of creating his own menus. His father Richard remembers Robert watching hours of cooking shows on television and remembers how his son always wanted to be a chef. It is this lifelong passion that has led him to Lakeshore Grille with his entire family.

Lakeshore Grille offers Chattanoogans some of the freshest and finest cuisine in the city while providing one of the most beautiful surroundings a person could hope for while dining on steak or seafood. Their thoughtful preparations and delectable foods make for an unforgettable experience of anyone lucky enough to dine here.

CHOW SUMMER 2016

Sticky Fingers "T

he best ribs in town” is not a claim to make lightly, but for four years running Sticky Fingers has earned that very designation from Chattanooga’s “Best of the Best” competition and with an eye for detail and over two decades of experience, it’s safe to say they have earned that reputation fairly.

Of the four main regional styles of barbecue, Sticky Fingers specializes in “Memphis style” ribs where ribs are slow-cooked (either dry or wet) in a pit. The St. Louis cut ribs are smoked for six and a half hours and every rib is checked for “bone-off ” status before being served, meaning

that the meat isn’t done until it falls effortlessly from the bone.

Sticky Fingers has a “no-reheating” policy which simply means that their barbecue is served fresh off the pit, or “pit to plate” as they say around the kitchen, ensuring the highest quality and tenderest meat.

The hungry customer has a choice of five signature sauces/dry rubs.

Memphis Style Wet or Memphis Original is for the classic connoisseur while Carolina Sweet is their honey-based best seller.

Southern Heat features a dash of fiery habanero for just the right amount of kick. Tennessee Whiskey is a traditional sauce with a little

hint of “something extra” and the Memphis Style Dry rub is a classic mustard based preparation with a (secret) combination of seasonings and spices.

Sticky Fingers isn’t just ribs though. The restaurant features an impressive array of sandwiches, burgers, salads, appetizers and all the traditional sides one comes to expect with excellent barbecue.

There are two locations (downtown and Hamilton Place) offering a comfortable, nostalgic sit-down dining

experience. The downtown location also features a 100-person banquet room for special events.

In addition to their success as a brick and mortar restaurant, Sticky Fingers also runs a highly successful, popular catering service and accommodate virtually any kind of event from weddings to corporate retreats.

Their delivery service is also handy if you just can’t make it out of the office and their email club means a free Sticky Fingers dinner on your birthday.

THE PULSE • SUMMER RESTAURANT GUIDE • MAY 19, 2016 • CHATTANOOGAPULSE.COM • 23

CHOW SUMMER 2016

Chattabrewga 2016 Chattabrewga brings the best of craft beer to the Scenic City

C

hattabrewga, formerly the Chattanooga Craft Beer Festival, takes a new turn this year. The festival will be showcasing limited release and hard-to-find craft beers, the “white whales” that have come to epitomize the intrigue surrounding the craft beer revolution.

In addition to being some of the most sought after beers on the U.S. craft beer scene, the ‘white whales’ are also the most impressive showcase of the creativity and artistry of craft breweries.

For craft beer geeks and novices alike, Chattabrewga 2016 promises to pique the interest and dazzle the palate of anyone who values a truly artisan product.

“The spectrum of craft beers presently available in the U.S. is astonishing,” says Joe Winland, owner of Heaven&Ale and sponsor of Chattabrewga. “Craft brewers demonstrate unparalleled creativity, and they’re able to incorporate aspects of spirit-making and wine-making into their craft beers, which appeals to all sorts of tastes and preferences.

“You’ll never find a bourbon or a red wine that evokes the flavor of beer, but there are some excellent beers inspired by and infused with bourbon or wine, among other spirits, resulting in unique, complex flavors," Winland explains. “And we’re fortunate that Chattabrewga will put those styles of craft beer at the forefront of the festival to create a really interesting event for our

community.”

Now in its fourth year, Chattabrewga will feature a diverse selection of rare, specialty, and experimental beers from local, regional, and national craft breweries.

“Chattabrewga will prove to be the best beer festival and tasting Chattanooga has ever seen,” says Matt Leff, owner of Rhizome Productions and founder of Chattabrewga. “While we have been doing this for the past three years, we are going back to our real goals, which is to create a small, intimate festival where guests can sample craft beers that they may never find again.”

Chattabrewga takes place on Friday, June 4th from Noon until 5 p.m. at the First Tennessee Pavilion. Each guest will receive a commemorative tasting glass, and samples are unlimited.

VIP Tickets are also available and will grant guests access to the festival 30 minutes early and a lounge area, which will feature cui-

sine from Terminal BrewHouse, Beast & Barrel, Hair of the Dog, and VIP only craft beers from Terminal BrewHouse, the festival’s main sponsor.

With no token exchanges, long lines, or gratuitous pours, Chattabrewga is an easygoing event that is designed to allow people to experience and enjoy everything the festival has to offer, while keeping craft beer the obvious highlight.

“There’s a beer drinker inside of everyone,” muses Johnny Shields of Rhizome Productions, “and Chattabrewga is the sort of event to tease that person out.”

Several of Chattanooga’s best food trucks will be on hand, so come hungry. Local folk/Americana band Tab Spencer will perform live, fresh off the release of the first single from their new album. Designated Driver tickets are also available and water is free.

Tickets are on sale now, but they are limited and the event is likely to sell out quickly.

24 • THE PULSE • MAY 19, 2016 • SUMMER RESTAURANT GUIDE • CHATTANOOGAPULSE.COM

The Scoop Be preprared for the BEST craft beer festival and tasting in town. Ticket includes all samples, no tokens needed.

Chattabrewga Friday, June 4th at the First Tennessee Pavilion 1826 Reggie White Blvd. chattanoogacraftbeerfest.com

THE PULSE • SUMMER RESTAURANT GUIDE • MAY 19, 2016 • CHATTANOOGAPULSE.COM • 25

CHOW SUMMER 2016

Raw Bar & Grill

T

he hottest dance club and live music in town takes place at the RAW Bar and Grill—the place to be at 409 Market Street, featuring food, drinks, and entertainment like nowhere else in Chattanooga. Open Monday through Saturday from 4 p.m. to 3 a.m., RAW features solo acts and groups from the local area and around the region, with the latest sounds in a broad variety of styles and genres every Friday and Saturday night, and even sometimes during the week.

The 5000-square-foot venue has a huge dance area on the second floor with two DJs and a VIP area overlooking the dance floor.

The sound system and lighting are state-of-the-art, and with 3Dvideo-mapped walls, the scene is unforgettable.

With Happy Hour 4 to 10 p.m. every night, liquor and wine are half-price and beer is $1 off. Service industry workers have special prices on drinks after 10 p.m.

Monday-Thursday, and several 26 • THE PULSE • MAY 19, 2016 • SUMMER RESTAURANT GUIDE • CHATTANOOGAPULSE.COM

nights have themes: Monday, Monday Night Football with a free football board; MondayWednesday, beer pong and corn hole; Tuesday-Wednesday, live DJ and karaoke.

The full menu, served till 2:30 a.m., includes an amazing variety of pizzas, including make-yourown, as well as calzones and hoagies. The wings, chicken tenders, and side orders highlight a large array of appetizers as well.

Owner Jim Striker, a long-time impresario of Chattanooga clubs and restaurants, puts his decades of experience to work in booking entertainment and fine-tuning the club’s ambiance. A recent major remodel has brought new food options and made a great scene even better. RAW brings the good times and keeps them coming for guests who want a special night out every time.

Check out upcoming entertainment and events at rawbarandgrillchatt.com, on Facebook at facebook.com/raw.chattanooga, or call (423) 756-1919.

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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 212 Market Restaurant 212 Market St. (423) 265-1212 212market.com 3rd Deck Burger Bar 201 Riverfront Pkwy., Pier 2 (423) 266-4488 chattanoogariverboat.com A Bountiful Harvest 5228 Hixson Pike (423) 876-1922 abountifulharvest.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 7330 Hixson Pike (423) 842-0479 7024 Lee Hwy. (423) 855-0772 1105 Lafayette Rd. (706) 861-2252 5700 Ringgold Rd. (423) 867-5950

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

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 Rock Grill Rock City 1400 Patten Rd. (706) 820-2531 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 Grill 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 7 Rock City 1400 Patten Rd. Lookout Mountain, Ga. (706) 820-2531 Café Lemont 801 Dodds Ave. (423) 629-1388 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

28 • THE PULSE • MAY 19, 2016 • SUMMER RESTAURANT GUIDE • CHATTANOOGAPULSE.COM

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 Cheeburger Cheeburger 138 Market St. (423) 265-4108 cheeburger.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 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 End Zone 3660 Ringgold Rd. (423) 867-1351 Epicurean Restaurant 4301 Ringgold Rd. (423) 622-4139 theepicureanrestaurant.com Famous Dave’s 2122 Gunbarrel Rd. (423) 954-3227 homeofthebigslab.com Fanatics 7601 E. Brainerd Rd. Ste. 5A (423) 894-2524 fanaticssb.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 Fox and Hound Pub & Grille 2040 Hamilton Pl Blvd.

(423) 490-1200 foxandhound.com Fresh To Order 1919 Gunbarrel Rd. Ste. 103 (423) 826-5000 freshtoorder.com Full Moon American Burger Bar 61 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 Harvest Grocery 5414 Hixson Pike (423) 847-0200 harvestgrocery.com 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 Herman’s Soul Food 3821 Brainerd Rd.

(423) 624-5715 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 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 Keri’s Restaurant 2400 Executive Park NW (423) 303-3108 Kevin’s Grill & Chill 7001 Middle Valley Rd. (423) 847-0100 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 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) 629-6234 mossplace2.com Mountain City Club 729 Chestnut St. (423) 756-5584 mountaincityclub.org THE PULSE • SUMMER RESTAURANT GUIDE • MAY 19, 2016 • CHATTANOOGAPULSE.COM • 29

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 (423) 386-5404 Niedlov’s Breadworks 215 E. Main St. (423) 756-0303 Nikki’s Drive Inn 899 Cherokee Blvd.

(423) 265-9015 North River Pub 4027 Hixson Pike (423) 875-0407 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.

(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 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 Place 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 Root Kitchen & Wine Bar 313 Manufacturers Rd. (423) 648-9160 rootkitchenandwinebar.com 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. #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 St. John’s Meeting Place 1274 Market St. (423) 266-4571 stjohnsrestaurant.com St. John’s Restaurant 1278 Market St.

30 • THE PULSE • MAY 19, 2016 • SUMMER RESTAURANT GUIDE • CHATTANOOGAPULSE.COM

(423) 266-4400 stjohnsrestaurant.com Stir 1444 Market St. (423) 531-7847 stirchattanooga.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 T-Bones Sports Cafe 1419 Chestnut St. (423) 266-4240 tbonessportscafe.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 Bitter Alibi 825 Houston St. (423) 362-5070 thebitteralibi.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 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 World of Beer 412 Market St. (423) 668-6808 worldofbeer.com Yellow Deli 737 McCallie Ave. (423) 468-177 yellowdeli.com

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 chinamoon.com China Rose 9203 Lee Hwy. (423) 238-1268 gochinese.com Forbidden City 2271 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 Genghis Grill 138 Market St.

(423) 634-1188 genghisgrill.com Hibachi Express 7401 E. Brainerd Rd. #100 (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 Place 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 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 Place 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 Boxx 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 Bone’s Smokehouse 9012 E. Brainerd Rd. (423) 894-2663 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 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

1818 Chestnut St Chattanooga contact events@thesouthsidesocial.com for reservations and corporate events

THE PULSE • SUMMER RESTAURANT GUIDE • MAY 19, 2016 • CHATTANOOGAPULSE.COM • 31

(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 Sandwichworks 6337 E. Brainerd Rd. (423) 855-2001 gollywhopperstn.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

32 • THE PULSE • MAY 19, 2016 • SUMMER RESTAURANT GUIDE • CHATTANOOGAPULSE.COM

5241 Hwy. 153 (423) 485-3536 penn-station.com River St. 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

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 Clumpies 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 La Esperanza Bakery 5400 Brainerd Rd. (423) 893-6263 laesperanzabakeries.com Marble Slab Creamery 1913 Gunbarrel Rd. (423) 899-6480 marbleslab.com Menchie’s 2040 Hamilton Place 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 CeCe’s 330 Frazier Ave. (423) 710-1633 sweetceces.com Sweet Frog 5760 Hwy. 153 (423) 710-8559 2288 Gunbarrel Rd. (423) 305-0696 sweetfrogyogurt.com Tasty Daylight Donuts 1414 Jenkins Rd. (423) 531-3444 tastydaylightdonuts.com Top It Off 401 Broad St. (423) 475-5192

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

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 Place 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 Place Blvd.

(423) 899-7707 5525 Hwy. 153 (423) 877-7704 olivegarden.com Portobello’s Italian Restaurant and Pizzaria 4976 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

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

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 Place Blvd.

(423) 899-5341 acropolisgrill.com Bella Vita 1400 Cowart St. (423) 668-6807 bellavitarestaurants.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 Place 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 9454 Bradmore Ln. Cambridge Square (423) 760-4198 cenizalounge.com Conga Latin Food 207 E. Main St. (423) 201-4806 Dos Amigos 3208 Amnicola Hwy. (423) 495-1802 El Matador Mexican Restaurant 9203 Lee Hwy. (423) 238-6655 elmatadormexican.com 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 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 3815 St. Elmo Ave. (423) 822-6656 1800 Dayton Blvd.

(423) 870-6656 1414 Jenkins Rd. (423) 296-6656 mojoburrito.com Poblano’s Mexican Cuisine 551 River St. (423) 490-7911 poblanoschattanooga.com Rodizio Grill 439 Broad St. (423) 777-4999 rodiziogrill.com Salsarita’s Fresh Cantina 2115 Gunbarrel Rd. (423) 894-7144 271 Northgate Mall Dr. (423) 661-8600 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 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 BAR DeBarge Winery 1617 Rossville Ave. (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 • SUMMER RESTAURANT GUIDE • MAY 19, 2016 • CHATTANOOGAPULSE.COM • 33

CHOW SUMMER 2016

Old Chicago Pizza & Taproom

I

f the sound of pepperoni rolls, spaghetti pie, and Chicago-style deep dish pizza gets your mouth watering, then you’ve just found your spot for dinner tonight: Old Chicago Pizza and Taproom. With a wide array of appetizers like Buffalo Chicken Rolls, Italian Nachos, and Jalapeño Cheese Pretzels, getting together with friends for some apps and beers couldn’t be more delicious—or filling!

“Pepperoni Rolls and Buffalo Chicken Rolls are our top two selling appetizers,” says general manager Lauren Gholz. “I can honestly say that I have never had a single complaint about either of them.

Nothing is a bad choice as everything is made fresh.”

Between the lineup of appetizers, the equally enticing Tavern Bites, and the massive array of beers, you’ll definitely have to make more than one trip with whoever will go with you—heck, go alone! Pick it up yourself by 34 • THE PULSE • MAY 19, 2016 • SUMMER RESTAURANT GUIDE • CHATTANOOGAPULSE.COM

placing a to-go order, or have Dinner Delivered.

Up for a challenge? Try joining the World Beer Tour and experience different beer styles from all over the world. Acquire prizes along the way from coolers to coasters to glass sets, and get your picture on the Wall of Foam after completing 110 different beers.

Whether you’re interested in the Tour or not, the mind-blowing variety of 36 draft beers on tap—twelve of which are always rotating—and 74 bottles, twelve of those rotating as well, will have you stepping out of all sorts of beer comfort zones.

And if you aren’t sure what to order for your meal, try the Oh My Spaghetti Pie! Unlike any other menu item in town, this dish is customizable with a choice of four sauces made in house and the option to add chicken, spicy link sausage, or a caprese topping. It’ll have you licking your lips and reaching for a nice Stone IPA.

CHOW SUMMER 2016

Dish T'Pass Cooking School & Catering Co. S

arah Hooper and Amanda Varnell have been serving their brand of “foodlove” to the Tennessee Valley for the past three-anda-half years. Since December of 2012, Dish T’Pass Cooking School & Catering Co. has focused its operations on corporate and nonprofit clients offering boxed and hot lunches, after-hours events, cooking classes and team building from its space on the first floor of Chattanooga Workspace building.

In fact, the company just won the Small Business of the Year Award 2016 from the Chattanooga

Area Chamber of Commerce and is primed to expand.

On June 1st, Dish T’Pass will be opening its new Grab & Go Café—geared towards the busy professional—located on the bottom floor of The 300 Building at the corner of 6th and Pine streets.

The new business will be offering favorites catering clients have come to expect and adding new flavors of sandwiches and salads, as well as breakfast items such as scones, muffins, quiches, frittatas, and hot coffee.

Plans are in the works for the

after-work crowd to have cold beer in addition to take and bake dinner items such as chicken pot pies, various casseroles, stuffed potatoes, sweet chili pork tenderloin, and assorted vegetable side dishes.

Patrons can sit and enjoy the scratch cooking from the outdoor seating on the beautiful wraparound patio and then head home with fresh baked goods. The mixture of healthy food and comfort food all made with fresh whole food should make customers happy and that’s what Varnell is counting on.

“The expression ‘dish to pass’ is synonymous with heirloom recipes and sharing the best part of you,” she says. “It’s a good representation of who Sarah and I are. We’ve been practicing hospitality for 20 years so it’s been an easy transition to pass on to Chattanooga what we’ve been sharing with family and friends for decades.”

For more information on Dish T’Pass visit their website at dishtpass.com or give them a call at (423) 309-5353. And, of course, they’re easy to find on Facebook, Instagram, and Twitter.

THE PULSE • SUMMER RESTAURANT GUIDE • MAY 19, 2016 • CHATTANOOGAPULSE.COM • 35

CHOW SUMMER 2016

Slick's Burgers T

he first thing you notice when you walk into Slick’s new restaurant on Main St. is the light.

Tall ceilings loom over the bar and seating areas. Up top, a handful of sky-light windows let in the afternoon sunshine. The interior decor mimics the iconic “burger joint” of a bygone era. Visualize old license plates, vintage porcelain advertising signs, a unique coca-cola wall mural and you will have a pretty good indication of Slick’s. The kind of decoration that brings nostalgia to life.

The focal point, a 1954 Spartan Imperial Mansion trailer, sits

pretty, gleaming. The bar, packed with 16 different taps on a rotating list, does double duty as an indoor and outdoor bar-top. The service is welcoming, friendly and excited.

“It’s your first time? Perfect, come on and in and let us show you how we do things.”

The beginning of Slick’s started with co-owners Eric Taslimi and Robb Peterson’s partnership by utilizing each other’s talents to bring some of the most elegant wine dinners to Chattanooga through their catering company in 2012.

But knowing that their talents only reached those people who hired them for these special events

36 • THE PULSE • MAY 19, 2016 • SUMMER RESTAURANT GUIDE • CHATTANOOGAPULSE.COM

got them thinking of something a little different. Wanting to make a fresh, hand ground burger for people to enjoy, they created a one of a kind restaurant and threw a curveball into the mix by cooking their daily fresh meat and hand cut fries in a 1954 Spartan Imperial Mansion trailer, custom outfitted to be Slick’s Kitchen.

Since then, Slick’s on Main St. has been born and gleams. They pride themselves on making all food from scratch every day. They

grind their own meat (beef, lamb, turkey) daily, hand cut their fries daily and whip up all their own sauces, dressings, slaws, and all other fare fresh. Slick’s is also a proud carrier of neighborhood favorite and artisan baker, Niedlov’s. And for you veggie types out there, they have a killer veggie burger, too.

So head in, enjoy your stop and let them show you around. On Main St., it’s Slick’s way or the highway.

CHOW SUMMER 2016

The Ice Cream Show

T

he secret’s in the combi-

nation For seven years now, The Ice Cream Show has been keeping people happy at the foot of the Walnut Street Bridge (near the Hunter Museum of American Art), by offering a chance for you to create your own unique flavor from over 17,000 delicious combinations. Simply put, you are the master of your dessert destiny.

Start the process by choosing your base—chocolate or vanilla ice cream, or fat-free, sugar-free, dairy-free frozen yogurt. You then get to choose from over 40 ingredients, including fresh fruits, cookie crumbles, nuts and candies.

After you’ve picked the perfect ingredient combination, employees blend them for you in a special machine. You can eat it in a cup or one of their fresh-baked waffle cones. If you aren’t up for the cone or the cup, you can also choose to turn your flavor creation into a milkshake.

If you have trouble deciding on your ideal flavor combination, there are many pre-selected versions to choose from. The most popular is a combination of peanut butter, cookie dough, and Oreo cookie pieces.

The Ice Cream Show also offers 100-percent-fruit smoothies.

Make one into a Summer Sleigh Ride by adding a scoop of frozen yogurt and whipped cream! They also have gourmet roast coffee and lattes you can cool down by ordering the iced option. Need a little pep in your step? Try out the Barrel Racer, their coffee shake with a double-shot of espresso.

Both indoor and shaded outdoor patio seating are available, great for enjoying icy treats on a hot summer day or hosting parties. They also offer free Wi-Fi, and gift cards are available for all the ice cream lovers in your life.

You can get the ultimate ice cream experience at 129 Walnut Street from 9 a.m. to 11 p.m. Monday through Saturday, and from 1 p.m. till 11 p.m. on Sundays THE PULSE • SUMMER RESTAURANT GUIDE • MAY 19, 2016 • CHATTANOOGAPULSE.COM • 37

CHOW SUMMER 2016

Lupi's Pizza

C

hattanooga is a unique city with unique people. Yes, everyone thinks that about his or her own city, but the truth is, Chattanooga has some specialties other cities just can’t offer. One of those specialties being Lupi’s Pizza.

With five Chattanooga-based locations, Lupi’s is one thing no one outside of our quirky town can replicate. Built on local goods and chill vibes, Lupi’s is the perfect place to grab a bite with your family or on a first date—because if they don’t like pizza, you don’t want to marry them.

Lupi’s has been thriving in its downtown location for 20 years.

They celebrated their 20th anniversary on March 6, and that got us at The Pulse wondering, “How much has Lupi’s changed in 20 years?”

“We still use the same flour, cheese, and tomato sauce we’ve been using since 1996,” says owner Dorris Shober. Obviously all ingredients are fresh and not from 38 • THE PULSE • MAY 19, 2016 • SUMMER RESTAURANT GUIDE • CHATTANOOGAPULSE.COM

1996 itself, but you get the drift.

Why fix what’s not broken? The three most important ingredients in the pizza have remained tried and true since ’96 and no one’s complaining. No one’s complaining about their additions eithers, which include lasagna, mini-zones (mini versions of their footballsized calzones), whole wheat dough, homemade mozzarella, and homemade salad dressings.

On your way home and dreading the idea of putting an entire meal together? Take Lupi’s home with you with their Take and Bake option. “You call in your take and bake order, and pick up the raw pizza. Preheat your oven and just pop it in for dinner!” says Shober.

Knowing that you didn’t have to do anything but make a phone call for dinner, and knowing the ingredients are fresh and local—many ingredients are from within 100 miles of Chattanooga—makes you happy. And pizza makes everyone happy. So give the people what they want—Give them Lupi’s!

CHOW SUMMER 2016

Debarge Vineyards & Winery D

eBarge Winery was started four years ago when winemaker and owner Ray DeBarge finally released his public label after decades of private winemaking experience. DeBarge specializes in traditional, old-world-inspired dry wines. The main thing that makes this wine unique in the region is that almost none of the traditional grape varietals are grown in the Southeast yet.

DeBarge is one of just a handful of wineries that have planted things like Chardonnay, Cabernet Sauvignon, Cabernet Franc, and Syrah and is the only winery in

the Southeast growing Albariño (a typical North-Spanish grape that is quickly gaining popularity in restaurants around the world).

“As director of the tasting program, my main goal at this point is public education,” says Tim Hinck.

“Many of our customers are either new to wine entirely, or are just beginning their love affair with wine.

I am excited about that process and it really brings me enjoyment to watch people get introduced to new flavors and aromas that they never knew could possibly exist in a glass of wine. For many of our customers, drinking DeBarge wine is the first time they have ventured from

sweet wine territory into the daunting world of traditional ‘serious’ wines. I want to make that experience as friendly, painless, and unpretentious as possible.”

Tastings are conducted on Fridays and Saturdays from noon to 8 p.m. and on Sunday from 1 to 8 p.m. (the only place you can buy wine on a Sunday in Chattanooga). The tasting room is easy to find, right near the Main Street fire station on Rossville Avenue on the Southside.

You can follow @debargewines on Twitter for other special tastings and events.

And speaking of events, this Sunday, the 22nd, DeBarge Win-

ery will be presenting a completely unique pairing event. Local composer and concert pianist Tim Hinck will be collaborating with Rebecca Barron (head chef at St John’s Restaurant) to present a dinner party in which each of the dishes is paired with a specific piece of music that he has written for this event, and a specific glass of DeBarge wine.

The evening begins at 5:30 with cocktails on the lawn featuring Chattanooga Whiskey, and then the seated, three-course dinner inside the winery. Tickets for the night are $75 and can be purchased at debargedinnerparty.splashthat.com

THE PULSE • SUMMER RESTAURANT GUIDE • MAY 19, 2016 • CHATTANOOGAPULSE.COM • 39

CHOW SUMMER 2016

Mojo Burrito

T

f you live in Chattanooga and haven’t been to Mojo Burrito yet, we know what you’re doing tonight!

With three locations in Red Bank, St. Elmo, and East Brainerd—and soon to be announced in Hixson— Mojo Burrito is the place for burritos, nachos, quesadillas, you name it!

“We’re not Mexican food,” says owner Eve Williams.

“We’re…a twist on Mexican influence.” And it’s a twist that Chattanoogans love.

The best part about the Mojo menu is no one is left out.

“Our menu is vegetarianbased and gluten and vegan friendly,” says Williams.

“Of course we have meats available, but there’s been no mingling of veggies and meats or anything like that.

We’re very conscious of people’s needs.” Everything has the ability to be a vegetarian meal, but special vegetarian options like Papa Bear’s Vegetarian Chili are sure to please!

Whether you try the loaded queso—thick and creamy queso dip with garlic-sautéed ground chuck and pico de gallo—or the customerfavorite Enchaladito—a massive jalapeno-cheddar burrito stuffed with St. Elmo’s Fire Chicken, black beans, Monterey jack cheese, pico de gallo, and jalapenos served on rice and drizzled in queso

and zesty red sauce—you won’t be disappointed.

Swing by on a Friday to experience the weekly oneday deliciousness that are Mojo Burrito Pork Tacos.

Dry-rubbed and roasted for twelve hours on Thursday night, this Friday treat has customers coming back for more each week.

If you’re a true lover of tacos, why not have Mojo cater your next event? Tell Mojo what you want from the menu and they’ll drop it off, or they’ll set it up and staff the event for you!

Whether you’re coming for lunch or dinner, dollar tacos, or a good beer, Mojo Burrito is always happy to roll one for you!

40 • THE PULSE • MAY 19, 2016 • SUMMER RESTAURANT GUIDE • CHATTANOOGAPULSE.COM

The Scoop

Vegan friendly, vegetarian based, farm fresh Tex Mex Mojo Burrito "About community and for the community."

3950 Tennessee Ave. (423) 822-MOJO 1800 Dayton Blvd.

(423) 870-MOJO 141 Jenkins Rd. (423) 296-MOJO mojoburrito.com

THE PULSE • SUMMER RESTAURANT GUIDE • MAY 19, 2016 • CHATTANOOGAPULSE.COM • 41

ARTS CALENDAR

Tennessee Whiskey Festival 1 Broad St. (423) 265-0695 chattanoogarivermarket.com Northside Farmers Market 10 am.

Northside Presbyterian Church 923 Mississippi Ave. (423) 266-7497 St. Alban’s Hixson Market 10 a.m.

St. Alban’s Episcopal Church 7514 Hixson Pike (423) 842-6303 facebook.com/ StAlbansFarmersMarket American Cancer Society Relay for Life 12 p.m.

Coolidge Park 150 River St. (423) 499-2606 relayforlife.org Mark Herndon Book Signing—“The High Road” 12 p.m.

McKay Books 7734 Lee Hwy. (423) 892-0067 mckaysbooks.com Sunset on the Pond 6 p.m.

Rossville Duck Pond 220 E. Lake Ave. Rossville, GA Tennessee Whiskey Festival 6 p.m.

First Tennessee Pavilion 1826 Reggie White Blvd.

(423) 266-4041 tnwhiskeyfestival.com Chattanooga Symphony and Orchestra Present: UnCorked!

6:30 p.m.

Renaissance Park

River St. (423) 267-8583 chattanoogasymphony.com Janet Williams 7:30, 9:45p.m. p.m.

The Comedy Catch 1400 Market St. (423) 629-2233 thecomedycatch.com McCloud ENT presents “Clean & Classy Comedy Tour” 8 p.m.

Barking Legs Theater 1307 Dodds Ave. (423) 624-5347 barkinglegs.org Death of a Salesman 8 p.m.

Mars Theatre 117 N Chattanooga St. (706) 996-8350 backalleyproductions.org All White & Trim Social and Stage Show 8 p.m.

The Camp House 149 E. MLK Blvd.

(423) 702-8081 thecamphouse.com

SUNDAY5.22 Chattanooga Market 10 a.m.

First Tennessee Pavilion 1829 Carter St. (423) 648-2496 chattanoogamarket.com Death of a Salesman 2:30 p.m.

Mars Theatre 117 N Chattanooga St. (706) 996-8350

backalleyproductions.org Janet Williams 7:30 p.m.

The Comedy Catch 1400 Market St. (423) 629-2233 thecomedycatch.com

MONDAY5.23 3-Day Gouache Boot Camp 9 a.m.

Townsend Atelier 301 E. 11th St. (423) 266-2712 townsendatelier.com Red Bank Farmers Market 4 p.m.

Red Bank United Methodist 3800 Dayton Blvd.

(423) 838-9804 lookoutfarmersmarket.com Intro to Mountain Biking 6 p.m.

5051 Gann Store Rd. outdoorchattanooga.com There’s A Word For That (Songs, Poems and Prose with Nathan Bell & guests) 8 p.m.

Barking Legs Theater 1307 Dodds Ave. (423) 624-5347 barkinglegs.org

TUESDAY5.24 3-Day Gouache Boot Camp 9 a.m.

Townsend Atelier 301 E. 11th St. (423) 266-2712

townsendatelier.com East Brainerd Farmers Market 4 p.m.

Audubon Acres 900 N. Sanctuary Rd. (423) 838-9804 lookoutfarmersmarket.com

WEDNESDAY5.25 3-Day Gouache Boot Camp 9 a.m.

Townsend Atelier 301 E. 11th St. (423) 266-2712 townsendatelier.com Middle Eastern Dance 10:30 a.m.

Jewish Cultural Center 5461 North Terrace (423) 493-0270 jewishchattanooga.com Main Street Market 4 p.m.

325 E. Main St. mainstfarmersmarket.com Collegedale Market 4 p.m.

Collegedale Commons 4950 Swinyar Dr. (423) 648-2496 collegedalemarket.com Wednesday Night Chess Club 6 p.m.

Chattanooga Library Downtown Branch 1001 Broad St. chattalibrary.org Map these locations on chattanoogapulse.com. Send event listings at least 10 days in advance to: calendar@chattanoogapulse.com CHATTANOOGAPULSE.COM • MAY 19, 2016 • THE PULSE • 43

MUSIC SCENE

Aligning The Celestial Heavens PLVNET’s new EP Syzygy is everything you could ask for, and more Possum Hunters Bluegrass Band, photo by Barry Aslinger Photography

Lots O' Pickin' And Grinnin' The Chattanooga market goes bluegrass this Sunday For us Chattanoogans, there’s really nothing like spending a warm Spring Sunday at the Chattanooga Market. We love our local feel, our vibe if you will, and one element of Chattanooga that rings tried and true is our love of bluegrass.

Prepare yourself for some serious string pluckin’ because this Sunday, the Chattanooga Market is hosting Mountain View Bluegrass from 11 a.m. to 4 p.m.

Think of it as a mini bluegrass festival, where you can see “some of our region’s hottest bluegrass acts.”

Between the mix of folk and country songs, the newest fresh veggies, local eats, and cold brews, and the handmade artisan pieces, the market is sure to be a toe-tappin’, bellyfillin’, make-ya-wanna-get-up-anddance good time this Sunday.

We can always expect a young-atheart couple or two to show off their moves near the stage, and with good ole tunes like these, we’re sure to have more than a few people feel the music come alive!

Expect such notable bluegrass groups as The Possum Hunters Bluegrass Band, a six-piece band ‘providing high energy, foot-stompin’ bluegrass music’ for all ages.

Maybe Bluetastic Fangrass is more your style with their instrumental expertise in a wide range of bluegrass styles. Or perhaps Connection 27 is the one for you with their passion for bluegrass and bluegrass gospel.

Whichever you think you’re up for, they’re all going to be at the Chattanooga Market this Sunday, and they’re all sure to blow us away.

— Brooke Dorn

THU5.19

FRI5.20

SAT5.21

STRING THEORY

ELECTRO-POP

THE BIG BILL

Emerson String Quartet

Chancey

Socro, Kindora, Kid Dead, Undercovers, Rock Floyd, DJ Taco

Eugene Drucker and Philip Setzer on violin, Lawrence Dutton on viola and Paul Watkins on cello.

6:30 p.m.

Hunter Museum of Art 10 Bluff View Ave.

Chancey returns to Chattanooga to release his first studio EP at his home venue.

7 p.m.

The Camp House 149 E. MLK Blvd. thecamphouse.com

44 • THE PULSE • MAY 19, 2016 • CHATTANOOGAPULSE.COM

No matter your taste, JJ's is pulling out all the stops.

9 p.m.

JJ’s Bohemia 231 E. MLK Blvd. jjsbohemia.com

B

ACK IN DECEMBER OF LAST YEAR I REVIEWED A NEW single by PLVNET (pronounced “planet”, if you missed it the first time) with the promise that I’d revisit the band when their EP was finished and ready for release. The time has come, gentle reader.

Syzygy, the band’s latest release, is only a few days old as of this writing and is everything the first single suggested it would be.

Music MARC T. MICHAEL

“

Last time around I described the band’s sound as having a Foo Fighters quality to it, and I stand by that, but in the interim I’ve expanded that list of presumed influences to include the F-Ups and Muse.”

The word syzygy refers to (among other broader definitions) an alignment of three or more celestial objects, a fact I know solely because of The X-Files.

Taking in to account the band’s name, syzygy as a title for a disc is clever at first glance.

Once you’ve listened to the disc, however, it becomes far more apropos as it seems that the various elements that make the band who and what they are have “come in to alignment” with this latest release.

Last time around I described the band’s sound as having a Foo Fighters quality to it, and I stand by that, but in the interim (and now with three more tracks to listen to) I’ve expanded that list of presumed influences to include the F-Ups and Muse (and likely a dozen more groups that I don’t know the names of.)

Taking that in to consideration, I would not have used “punk” as an initial description of PLVNET, but it cannot be denied that these fellas definitely have punk in their veins, and I think now that perhaps “punk-pop” captures them better than any other label I can think of (bearing in mind I generally don’t like labels.)

In fact, “punk-pop” seems like an oxymoron at first, but here we have a band with snarly, angry (and speedy) guitar work that manages to also have

a melodic side and vocals that are infinitely more likely to garner airplay than, say, the Plasmatics.

So “punk-pop” it is, and it’s actually a brilliant synthesis. The disc weighs in with just four precious tracks, carefully selected and lovingly crafted to put the band’s best foot forward. “Weather” is the opening track and it is replete with the elements I have come to expect from the band: a brisk tempo, unique chord voicing, perfect stops and transitions, and vocals (lead and backing) that soar.

If I had to sum up the tune (and the entire band, really) in a single word it would be, “dynamic.” There’s a lot of motion in these songs, but not too much. A song with too much going on is hard to listen to, but PLVNET seems to have found the sweet spot. I also suspect that at least one of these guys has a jazz background. The compositions have a complexity far beyond what one expects from pop tunes.

“Karma” is the next track on the CD and my personal favorite because while it still has the familiar elements of the first track, melodically it conveys a kind of subtle angst that is just musical candy to me.

I was hesitant to use the word angst, I know that it carries some preconceptions of emo kids cutting themselves and such, but it is the proper word in this context and there is NOTHING “emo” about the tune. Quite the opposite, the song is energizing, the kind of song that breaks you out of your

melancholy, making you burst through the door to grab life by the nuts and squeeze, just to show who’s boss. Yeah, my personal favorite for sure.

“Cannibals” is a brilliant bit of social commentary and easily the most progressive tune on the disc. In fact, if three-quarters of the CD is punk-pop, I have to call this particular tune progpop. The lyrics are poignant without being heavy-handed and the point is made with a scalpel rather than a sledgehammer. Wes Hartman has the voice of a rock star, no doubt at all, but he also has a band equal to that lofty title and this tune more than any other demonstrates that.

Once again, the band is dynamic like few others. They pack so much in to such short tunes (songs on this disc range from 3:18 to 3:42) that it’s like an aural playground where you never run out of fun stuff to do.

The final track, “Street Lights,” has already been reviewed in depth here at The Pulse and a quick search for PLVNET should bring that article up.

The EP is Syzygy, and while it’s only four songs long, it’s more than enough to establish PLVNET as one of the best, most exciting bands in the region.

Listen for yourself by downloading the album from the sites that carry digital downloads or, better yet, pick up and honest to goodness hard copy at one of their upcoming shows (June 4th at the Fire in the Valley fest in Redbank or June 18th at 9:30 p.m. on the Unum stage at Riverbend.)

CHATTANOOGAPULSE.COM • MAY 19, 2016 • THE PULSE • 45

MUSIC CALENDAR THURSDAY5.19 James Crumble Trio 6 p.m.

St. John's Meeting Place 1278 Market St. stjohnsrestaurant.com Rick Rushing Blues Jazz N’ Friends 6 p.m.

Bluewater Grille 224 Broad St. bluewaterchattanooga.com String Theory with Emerson String Quartet 6:30 p.m.

Hunter Museum of Art 10 Bluff View Ave huntermuseum.org Country Pride Band 6:30 p.m.

Motley’s 320 Emerson Dr. Ringgold, GA 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 Wade Bowen 9 p.m.

Revelry Room 1400 Market St.

46 • THE PULSE • MAY 19, 2016 • CHATTANOOGAPULSE.COM

Joe Robinson revelryroom.com Open Mic with Hap Henninger 9 p.m.

The Office @ City Cafe 901 Carter St. citycafemenu.com

FRIDAY5.20 Greg Shirley Noon Thunder Creek Harley-Davidson 7720 Lee Hwy. thundercreekharley.com Ballroom Thieves, Caney Creek Company 7 p.m.

Nightfall Concert Series 850 Market St. nightfallchattanooga.com Davenport Brothers Band 7 p.m.

North River Civic Center

PULSE PICK: FRICTION FARM

Guitarist/vocalist Aidan Quinn and bassist/ vocalist Christine Stay are avid readers who decided to turn that into a project, seeing where the story would take them, and writing a song.

Friction Farm Saturday, 8 p.m.

Charles & Myrtle's Coffehouse 105 McBrien Rd. (423) 892-4960

1009 Executive Dr. chattanooga.gov Chancey 7 p.m.

The Camp House 149 E. MLK Blvd. thecamphouse.com Steve Middlebrooks and the Next of Kin 7 p.m.

Motley’s 320 Emerson Dr. Ringgold, GA Priscilla & Lil’ Rickee 8:30 p.m.

The Foundry 1201 Broad St. chattanooganhotel.com Channing Wilson 9 p.m.

Revelry Room 1400 Market St. revelryroom.com Billy Gray Terry, Marcus

Whybrew, Russ Roberts 9 p.m.

Puckett’s Grocery 2 W. Aquarium Way puckettsgro.com Randall & The Flames 9 p.m.

The Office @ City Cafe 901 Carter St. citycafemenu.com Kontraband 10 p.m.

Raw Bar & Grill 409 Market St. rawbarandgrill.com Arson 10 p.m.

Bud’s Sports Bar 5751 Brainerd Rd. budssportsbar.com

SATURDAY5.21 JFest Noon Camp Jordan Arena 323 Camp Jordan Pkwy. eastridgeparksandrec.com Connection 27 12:30 p.m.

Chattanooga River Market 1 Broad St. chattanoogarivermarket.com Friction Farm 8 p.m.

Charles & Myrtle's Coffeehouse 105 McBrien Rd. (423) 892-4960 Priscilla & Lil’ Rickee 8:30 p.m.

The Foundry 1201 Broad St. chattanooganhotel.com

MUSIC CALENDAR

20 Watt Tombstone Joe Robinson 9 p.m.

Revelry Room 1400 Market St. revelryroom.com Socro, Kindora, Kid Dead, Undercovers, Rock Floyd, DJ Taco 9 p.m.

JJ’s Bohemia 231 E. MLK Blvd. jjsbohemia.com Courtney Holder 9 p.m.

Puckett’s Grocery 2 W. Aquarium Way puckettsgro.com Road Runners 10 p.m.

The Office @ City Cafe 901 Carter St. citycafemenu.com Kontraband 10 p.m.

Raw Bar & Grill 409 Market St. rawbarandgrill.com Arson 10 p.m.

Bud’s Sports Bar 5751 Brainerd Rd. budssportsbar.com

SUNDAY5.22 Mountain View Bluegrass 11 a.m.

Chattanooga Market 1826 Reggie White Blvd. chattanoogamarket.com The Possum Hunters Bluegrass Band 11:30 a.m.

Chattanooga Market 1826 Reggie White Blvd. chattanoogamarket.com Bluetastic Fangrass 1 p.m.

Chattanooga Market 1826 Reggie White Blvd. chattanoogamarket.com Connection 27 2:30 p.m.

Chattanooga Market 1826 Reggie White Blvd. chattanoogamarket.com Scenic City Chorale 3 p.m.

Brainerd United Methodist 4315 Brainerd Rd. brainerdumc.org Sonare 4 p.m.

St. Paul's Episcopal Church 305 W. 7th St. stpaulschatt.org Open Mic with Jeff Daniels 6 p.m.

Long Haul Saloon 2536 Cummings Hwy. (423) 822-9775 Rick Springfield 8 p.m.

Tivoli Theatre 709 Broad St. tivolichattanooga.com

MONDAY5.23 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 Concert for a Cause with Chase Bryant 7:15 p.m.

Revelry Room 1400 Market St. revelryroom.com Open Air with Jessica Nunn 7:30 p.m.

The Granfalloon 400 E. Main St. granfalloonchattanooga.com Nathan Bell & Company 8 p.m.

Barking Legs Theater 1307 Dodds Ave. barkinglegs.org Screaming Females, Aye Nako, Raiders LA 9 p.m.

JJ’s Bohemia 231 E. MLK Blvd. jjsbohemia.com

TUESDAY5.24 Open Mic with Mike McDade 8 p.m.

Tremont Tavern 1203 Hixson Pike tremonttavern.com 20 Watt Tombstone, MPH 9 p.m.

JJ’s Bohemia 231 E. MLK Blvd. jjsbohemia.com

WEDNESDAY5.25 Noon Tunes with Dalahast Noon Miller Plaza 850 Market St. rivercitycompany.com The Other Guys 6 p.m.

Spring Hill Suites 495 Riverfront Pkwy.

(423) 834-9300 Courtney Daly Band 7 p.m.

End Zone 3658 Ringgold Rd. (423) 661-8020 Robert Crabtree Trio 8 p.m.

Barking Legs Theater 1307 Dodds Ave. barkinglegs.org Wednesday Blues Jam 8 p.m.

The Office @ City Café 901 Carter St. citycafemenu.com Son Lux 9 p.m.

Revelry Room 1400 Market St. revelryroom.com White Violet, Side Affect 9 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 19, 2016 • THE PULSE • 47

RECORD REVIEWS ERNIE PAIK

Form A Log / Moth Cock Split LP (Hausu Mountain)

T

he Chicago label Hausu Mountain has been killing it since forming 4 years ago, and it does justice to the brilliantly batshit-crazy Japanese movie (Hausu) from which it takes its name. It has unleashed dozens of twisted releases that roam the netherworlds of electronic, ambient and noise-oriented soundmaking, including the recent split LP release from Form A Log and Moth Cock.

Form A Log is a trio that solely uses four-track recorders as musical instruments, playing back choice bits from stacks of cassettes, and in its strange universe, it promotes “Log Culture” and encourages people to “throw Benjis” by making the “V”-sign finger gesture. Its members are strewn across the nation, including Noah Anthony (Profligate) of Philadelphia, Ren Schofield (Container) of Providence, RI and Rick Weaver (Dinner Music) in San Antonio.

Its half combines bouncy beats with an often demented, yet gleeful ruckus that keeps the listener both confounded and engaged; the uncertainty is a benefit, not a turn-off.

“Strange Leisure” will surely irritate neat-freaks, using loops that go out of phase with each other with guitar fragments and drum machine beats.

The brief “Gimmie That Bass” is a room-clearer, with piercing, high-frequency tones and squeals, and the discombobulated “The Real Ver-

48 • THE PULSE • MAY 19, 2016 • CHATTANOOGAPULSE.COM

bal Kim” has pieces of vocals that are sliced and diced into slivers and also stretched like Silly Putty into uncomfortable contortions.

The Kent, OH duo of Pat Modugno and Doug Kent is Moth Cock, which according to Modugno is some kind of moth-chicken hybrid, and it’s on the same warped wavelength as Form A Log, using processed loops underneath clarinet, trumpet and vocal parts and taking inspiration from bands like Black Dice, Skaters and those on Ralph Records (like the Residents and Renaldo and the Loaf).

The duo’s music invades like scampering robot insects, and looping patterns are like the aural equivalent of Katamari Damacy-type boulders of broken children’s toys rolling around. “Paulus” has a distinctive playful attitude with cartoon sound effects, and “Stinaff Ext.” is both cute and disquieting with odd textures seemingly attached using a hot glue gun.

This split LP is in the red on the weirdness meter and will hit the spot for jaded, adventurous listeners who enjoy riotous, cheerful insanity.

Jameszoo Fool (Brainfeeder)

T

he debut album Fool from Dutch producer Mitchel van Dinther, a.k.a.

Jameszoo, seems to be an answer to the question, “What would a jazz album sound like if it was barely jazz?” It’s a head-scratching anomaly

that’s at times fairly minimal and with a pop-song attention span, mostly using synth keyboard vamps to breathe a hint of jazz origins into the proceedings.

Jameszoo himself calls what he does “naive computer jazz” which is a pretty good take, as long as you understand that his naiveté is seemingly more innocence rather than a lack of self-awareness. Also, the album presents the artist as an outsider, and not a jazz professional who has spent years practicing scales. An impish mischief pervades Fool, and its often skeletal arrangements force the listener to lean in, as if crouching down to hear a joke being told by a youngster.

The opening track “Flake” is a refreshing start, with keyboard frolicking shaped by a soul-funk feel and envelope effect, with jazz piano runs entering the picture. “Soup” offers glitchy percussion and pieces of guitar, sax and drumkit parts among its breezy, cool lounge attitude.

The woozy “Flu” features Brazilian composer Arthur Verocai (whose 1972 self-titled album is a cult classic and who has worked with Jorge Ben), with hints of samba acoustic guitar and violin among syrupy synths and cymbal-heavy drumming.

“The Zoo” also features a ringer, in the form of acclaimed jazz pianist Steve Kuhn, and after some freestyle soloing, the track settles into light jazz with childish lyrics, like “Ham, how I love to eat ham. Vultures don’t give a damn.” “Crumble” serves up some swift drumming, like that which might be heard on a drum-and-bass record, with keyboard riffage and unclassified background outlandishness.

The oddball Fool is an album that, despite its friendliness, isn’t easily digested, but disingenuous or not, its fledgling wankery is perplexing fun.

CHATTANOOGAPULSE.COM • MAY 19, 2016 • THE PULSE • 49

IRONMAN 70.3

The IRONMAN 70.3 Comes To Town

Chattanooga event offers 30 slots to the 70.3 World Championship in Australia

C

hattanooga lures athletes with its dramatic scenery, idyllic weather and low-key southern charm. After the successful debut of the full distance race in 2014, this Sunday's Sunbelt Bakery IRONMAN 70.3 Chattanooga offers the perfect training opportunity for those getting ready for the September race, or a chance to race in one of the sport's most welcoming race sites for those seeking a half-distance race opportunity.

SUNDAY, MAY 22, 2016

2016

LOCATION

ironman.com/CHATTANOOGA70.3

#IM703CHATT

5.22.16

TRAFFIC IMPACT

Riverfront Pkwy. from Molly Lane to Aquarium Way will be closed from Wednesday, May 18 at 9 a.m. to Monday, May 23 at 5 a.m.

5 a.m. to 1 p.m.

IMPACT

Southbound Riverfront Pkwy. from Molly Way to Market St.

One Lane Closed

Eastbound W. 20th St. from Riverfront Pkwy. to Market St.

One Lane Closed

Intersection of W. 20th and Market St./ Intersection of 20th and Broad St.

Expect Delays

Southbound Market St. to Alton Park Blvd.

One Lane Closed

I24 Exit ramp to Southbound Market St.

Closed

I24 on ramp from Southbound Market St.

Closed

Intersection of St Elmo Ave. and 42nd St.

Expect Delays

Intersection of St. Elmo Ave. and Tennessee Ave.

Expect Delays

Hwy. 193 at Hwy. 341 & Hwy. 136 at Hwy. 193 & Hwy. 136 at Hwy. 341

Expect Delays

40th St. from Alton Park to Tennessee Ave.

Closed

LOCATION

IMPACT

5 a.m. to 5 p.m.

Westbound Riverside Dr./Amnicola Hwy. from Lindsay to Wilcox

Lane Closed

River St. between Fehn and Heritage Landing

Closed

Battery Place Ramp from Amnicola Hwy.

Closed

Veterans Bridge/Barton Ave./Hixson Pike between 4th St. and Riverview Rd.

Lane Closed

Eastbound Frazier Ave. between Walnut St. Bridge and Barton Ave.

Lane Closed

Bike The bike course takes riders 11 miles south of town before beginning a 34-mile loop in north Georgia. Athletes can expect incredible views as they parallel Lookout Mountain on this rolling course with great road surfaces. As athletes near the end of the loop they will get the opportunity to ride through historic Chickamauga. The 56 mile course has approximately 2400 feet of climbing.

50 • THE PULSE • MAY 19, 2016 • CHATTANOOGAPULSE.COM

Veterans Bridge

1.2 MILES | POINT TO POINT CHATTANOOGA, TN | TENNESSEE RIVER The point-to-point swim in the Tennessee River will start 1.2 miles upstream of transition. Athletes will enter the water with a rolling start event. Athletes will swim down this stream to the swim exit at Ross’s Landing Park.

MaClellan Island

58

Ross’s Landing Park

TRANSITION AREA PATH TO TRANSITION

29

4 Battery Pl. 58 E. 41 th S t.

Walnut St. Geo r gi a Ave .

58

Aquarium Way

E. M LK

3

4 10 Riverfront P k w y. 2

NE

S

de Dr .

TEN

rwa lk

IVER

ing e L an d

Veterans Bridge

MaClellan Island

Aquarium Ross’s Landing Park

Heritag

n Te

58

r

si

Walnut Street Bridge

6

5

ER

6

Ri ve

FINISH LINE

Broad St.

Athletes will have a chance to see the Scenic City as they complete two loops through downtown Chattanooga, The Tennessee Riverwalk, Veterans Bridge, North Shore, Walnut Street Bridge and the beautiful Riverfront Parkway. The final stretch will bring down Riverfront Parkway to finish at Ross's Landing along the Tennessee River. Total elevation gain for the run is around 800 feet.

RUN START

ro Riverf nt Pkwy.

Run

• Left out of transition onto Riverfront Pkwy.

• Right onto path • Left on Riverfront Pkwyy.

• Left into Parking lot • Left onto trail • Straight up Battery Pl. • Right on Veterans Bridge/Georgia Ave • U-turn and head down ramp towards Frazier • Left on Fehn St. • Left on River St. • U-turn before guard building • Right on Fehn St. • Left on Frazier Ave • Left on Walnut Street Pedestrian Bridge • Left on Aquarium Way • Right on Riverfront Pkwy.

• Left into Parking lot • Left onto trail • Straight up Battery Pl. • Right on Veterans Bridge/Georgia Ave. • U-turn and head down ramp towards Frazier • Left on Fehn St. • Left on River St. • U-turn before guard building • Right on Fehn St. • Left on Frazier Ave. • Left on Walnut Street Pedestrian Bridge • Left on Aquarium Way • Left on Riverfront Pkwy.

• Finish at Ross’s Landing

12

ee

13.1 MILES | 2.25 LOOPS CHATTANOOGA, TN

ve. nA r to

ss

Frazier Ave.

ew

SE

RUN COURSE

Ba

R d.

Hixson Pike

29

ne

The point-to-point swim in the Tennessee River will start 1 mile upstream of transition. Athletes will enter the water in a rolling start and head up river for a short distance before making the turn and heading down river. Spectators will have a great opportunity to watch the swim from the Veterans and Market Street Bridges and the Tennessee Riverwalk. Athletes will exit the water at the beautiful Ross’s Landing Park.

The water temperature will be in the low 70's degrees Fahrenheit

SWIM COURSE

Ri v erv i

Swim

Walnut Street Bridge

P.R. Olgiati Bridge

Ri

ve

2 8

Mc

Cal lie Ave .

ing B

lvd .

58

E. M

ain

St.

1ST LOOP MILE MARKERS 2ND LOOP MILE MARKERS

AID STATIONS

CHATTANOOGAPULSE.COM • MAY 19, 2016 • THE PULSE • 51

52 • THE PULSE • MAY 19, 2016 • CHATTANOOGAPULSE.COM

Free Will Astrology TAURUS (April 20-May 20): The short attention span is now enshrined as the default mode of awareness. “We skim rather than absorb,” says author James Lough.

“We read Sappho or Shakespeare the same way we glance over a tweet or a text message, scanning for the gist, impatient to move on.” There’s a problem with that approach, however. “You can’t skim Shakespeare,” says Lough.

I propose that we make that your epigram to live by in the coming weeks, Taurus: You can’t skim Shakespeare. According to my analysis, you’re going to be offered a rich array of Shakespeare-level information and insights. To get the most out of these blessings, you must penetrate and marinate and ruminate.

GEMINI (May 21-June 20): “There are situations in life when it is wisdom not to be too wise,” said Friedrich Schiller. The coming days may be one of those times for you. I therefore advise you to dodge any tendency you might have to be impressed with your sophisticated intelligence. Be suspicious of egotism masquerading as cleverness. You are most likely to make good decisions if you insist on honoring your raw instincts.

Simple solutions and uncomplicated actions will give you access to beautiful truths and truthful beauty, especially if you anchor yourself in innocent compassion.

CANCER (June 21-July 22): To prepare you for the coming weeks, I have gathered three quotes from the Bulgarian writer Elias Canetti.

These gems, along with my commentary, will serve you well if you use them as seeds for your ongoing meditations. Seed #1: “He would like to start from scratch. Where is scratch?” Here’s my addendum: No later than your birthday, you’ll be ready to start from scratch. In the meantime, your task is to find out where scratch is, and clear a path to it. Seed #2: “All the things one has forgotten scream for help in dreams.” My addendum: Monitor your dreams closely. They will offer clues about what you need to remember. Seed #3: “Relearn astonishment, stop grasping for knowledge, lose the habit of the past.” My addendum: Go in search of the miraculous.

LEO (July 23-Aug. 22): “There are friendships like circuses, waterfalls, libraries,” said writer Vladimir Nabokov. I hope you have at least one of each, Leo. And if you don’t, I encourage you to go out and look for some. It would be great if you could also get access to alliances that resemble dancing lessons, colorful sanctuaries, lion whisperers, prayer flags, and the northern lights. Right now you especially need the stimulation that synergistic collaborations can provide. The next chapter of your life story requires abundant con-

ROB BRESZNY

tact with interesting people who have the power to surprise you and teach you.

VIRGO (Aug. 23-Sept. 22): “Perfection is a stick with which to beat the possible,” says author Rebecca Solnit. She is of course implying that it might be better not to beat the possible, but rather to protect and nurture the possible as a viable option—especially if perfection ultimately proves to have no value other than as a stick. This is always a truth worth honoring, but it will be crucial for you in the weeks to come. I hope you will cultivate a reverence and devotion to the possible. As messy or maddening as it might be, it will also groom your powers as a maker.

LIBRA (Sept. 23-Oct. 22): An invigorating challenge is headed your way. To prepare you, I offer the wisdom of French author André Gide. “Through loyalty to the past,” he wrote, “our mind refuses to realize that tomorrow’s joy is possible only if today’s joy makes way for it.” What this means, Libra, is that you will probably have to surrender your attachment to a well-honed delight if you want to make yourself available for a bright new delight that’s hovering on the frontier. An educational blessing will come your way if and only if you clear space for its arrival. As Gide concludes, “Each wave owes the beauty of its line only to the withdrawal of the preceding wave.”

SCORPIO (Oct. 23-Nov. 21): “How prompt we are to satisfy the hunger and thirst of our bodies; how slow to satisfy the hunger and thirst of our souls!” Henry David Thoreau wrote that, and now I’m passing it on to you just in time for a special phase of your longterm cycle. During this upcoming interlude, your main duty is to FEED YOUR SOUL in every way you can imagine. So please stuff it with unpredictable beauty and reverent emotions. Cram it with mysterious adventures and rambling treks in the frontier. Gorge it with intimate unpredictability and playful love and fierce devotions in behalf of your most crucial dreams. Warning: You will not be able to rely solely on the soul food that has sustained you in the past.

Be eager to discover new forms of nourishment.

SAGITTARIUS (Nov. 22-Dec. 21): “Here’s how every love letter can be summarized,” says Russell Dillon in his poem “Past-PerfectImpersonal”: “What is it you’re unable to surrender and please may I have that?” I bring this tease to your attention because it may serve as a helpful riddle in the coming weeks. You’re entering a phase when you will have an enhanced ability to tinker with and refine and even revolutionize your best intimate relationships.

Jonesin’ Crossword

MATT JONES

I’m hoping Dillon’s provocation will unleash a series of inquiries that will inspire you as you imagine how you could supercharge togetherness and reinvent the ways you collaborate.

CAPRICORN (Dec. 22-Jan. 19): Fifth-century Christian theologian St. Jerome wrote that “it requires infinite discretion to look for gold in the midst of dirt.” Ancient Roman poet Virgil on one occasion testified that he was “searching for gold in dung.” While addressing the angels, nineteenth-century French poet Charles Baudelaire bragged, “From each thing I extracted its quintessence. You gave me your mud, and I made gold out of it.” From what I can tell, Caprciorn, you have been engaged in similar work lately. The climax of your toil should come in the next two weeks. (Thanks to Michael Gilleland for the inspiration: tinyurl.com/mudgold.)

AQUARIUS (Jan. 20-Feb. 18): “At this time in my life,” says singer Joni Mitchell, “I’ve confronted a lot of my devils. A lot of them were pretty silly, but they were incredibly real at the time.” According to my reading of the astrological omens, Aquarius, you are due to enjoy a similar grace period. It may be a humbling grace period, because you’ll be invited to decisively banish worn-out delusions that have filled you with needless fear. And it may be a grace period that requires you to make strenuous adjustments, since you’ll have to revise some of your old stories about who you are and how you got here. But it will also be a sweet grace period, because you’ll be blessed again and again with a visceral sense of liberation.

PISCES (Feb. 19-March 20): More than halfway through her prose poem “A Settlement,” Mary Oliver abruptly stops her meandering meditation on the poignant joys of spring’s soft awakening. Suddenly she’s brave and forceful: “Therefore, dark past, I’m about to do it.

I’m about to forgive you for everything.” Now would be a perfect moment to draw inspiration from her, Pisces. I dare you to say it. I dare you to mean it. Speak these words: “Therefore, dark past, I’m about to do it. I’m about to forgive you for everything.”

ARIES (March 21-April 19): “An oar moves a boat by entering what lies outside it,” writes poet Jane Hirshfield. You can’t use the paddle inside the boat! It’s of no value to you unless you thrust it into the drink and move it around vigorously. And that’s an excellent metaphor for you to keep in mind during the coming weeks, my friend. If you want to reach your next destination, you must have intimate and continual interaction with the mysterious depths that lie outside your known world.

“Freemium”—another freestyle display of words.

ACROSS 1 Brake quickly and accurately 12 Zapp Brannigan’s timid, green assistant on “Futurama” 15 Interactive Twitter game on Comedy Central’s “@midnight” 16 Eggy prefix 17 Part of a content warning, maybe 18 Columnist Savage 19 Palindromic “War on Poverty” agcy.

20 Providing funds for 22 Body part in a lot of cow puns 25 Kind of dye containing nitrogen 26 Without a stitch 27 Bob Ross ‘dos 28 Fault finder 31 Physicians’ medical gp.

32 “Cast Away” costar (in a way) 33 Clearance sale container 34 Herd of whales 35 Grass bought in rolls 36 Be the author

37 Greek vowel that resembles an English consonant 38 Title for a Khan 39 “Thirteen at Dinner” detective 41 Bon ___ (cleanser brand) 42 Stuck trying to get somewhere, maybe 44 Aesopian conclusion 46 Drei squared 47 “M*A*S*H” soldier, briefly 48 Orgs.

49 Pull forcibly on 52 Hard ending?

53 Comedian Notaro 54 2014 bio subtitled “Paul McCartney in the 1970s” 59 Ending for winter or weather 60 Assimilate a different way of life, perhaps 61 French possessive meaning “your” 62 Cinematographer’s option DOWN 2 One of Lincoln’s sons

3 Sch. for Cowboys, Buckeyes, or Beavers 4 Innermost layer of tree bark 5 Sleek, whiskered swimmers 6 Gp. with a phonetic alphabet 7 Comics outburst 8 Frank Zappa’s oldest son 9 1975 Leonard Nimoy autobiography (with an “opposite” 1995 follow-up) 10 “A horse is a horse” horse 11 Canadian (and former U.S.) fuel brand 12 Southern Alaskan omnivores (and the largest of their kind) 13 Director of “Ghostbusters” and “Ghostbusters II” 14 Bad things to use on a chalkboard 21 Pugilist’s org.

22 In a difficult situation 23 Render a credit card useless, e.g.

24 Theater consultants of sorts 25 Folk rocker with the 2014 album “Allergic to Water” 29 Jim Morrison, e.g.

30 Business off the highway 32 “Scratch me behind the ears!”

35 Place for some “me time” 40 Hilariously funny 43 “Messenger” molecule 44 Biz Markie vocals played over Metallica, say 45 Some blenders 50 Apple that debuted 18 years ago 51 It dissolves in H2O 52 Caesar’s “And you?”

55 Atlanta Braves’ MLB div.

56 “Go, old-timey baseball team!”

57 “Teach ___ Fly” (2009 single for Wiz Khalifa) 58 Make after expenses

Copyright © 2016 Jonesin’ Crosswords. For answers to this puzzle, call: 1-900-226-2800, 99 cents per minute. Must be 18+ to call. Or to bill to your credit card, call: 1-800-655-6548. Reference puzzle No. 0780 CHATTANOOGAPULSE.COM • MAY 19, 2016 • THE PULSE • 53

COLUMN ON THE BEAT

The Perils of a Police Retirement Party How not to send an officer out the door with style and grace

ALEX TEACH

“

This was not the mistake of course; the mistake was asking his old training officer to take the mic and give a farewell speech.”

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.

The realization of his mistake did not come swiftly; it rather crept up on him like water being brought up to a slow boil, and by the time he noticed the bubbles the damage had already been done.

It was a retirement party for Marty King. He’d hit his 25 years and he gave it an extra 60 seconds to make sure before he punched out at the pension office and made good with his plans to get the hell outta Dodge while the getting was good.

This was not the mistake of course; the mistake was asking his old training officer to take the mic and give a farewell speech.

Joe Johnson had always been a bit rough around the edges, but he and Marty had remained close over the years and it seemed to make sense. Sure…Joe been a great raiser of hell back in the day but he was past retirement eligibility himself and surely he’d calmed down a bit. He was a grown man, not a rookie.

But something about the way he tripped a little going up the steps of the hastily thrown together platform where the mic stand waited silently made my eyes squint just a little, as they tend to involuntarily do when you know something’s not quite right.

“Hiya!” he said amicably enough to the crowd in the tiny bar that they had frequented over the last few decades (albeit under four different names during that time). I folded my arms.

“Listen, this is a real honor. Crossing the finish line is what we all dream about year after year, and I was there when Marty started the damn race.” He paused, and smiled broadly.

“I was there the first time he forgot to bring his gun to work, and I was there when he didn’t forget it and wound up drawing it on his own priest when he set his alarm off at the church he married

54 • THE PULSE • MAY 19, 2016 • CHATTANOOGAPULSE.COM

Marty and Karen in.” (Another pause for effect with a smile.)

“I was there the first time he had to break the window out of his own squad car when he locked the keys inside it while blocking the interstate,” he said with a laugh, “and I was there to see the look on his face when he found that chicken in that same car’s back seat.” I glanced at Marty himself in the crowd, who immediately stopped smiling at that thought. (The mess the fowl made in his car was worse than most crime scenes and was still spoken of in hushed whispers 20 years later. It was deemed “too far” and never repeated again.)

Joe continued to pause for a moment now to reflect, and the once steady smile jerked a bit, then faltered. He put a knuckle to his lower lip to stifle a productive burp and held fast. My squint returned; he was more boogered up than I thought. “...I remember when he could go to a pool and enjoy himself with his kids instead of thinking he sees anotha’ dead one at the bottom, and when he could drive past the Fillauer Plant every day

and not think about when Jackson was killed there.” Now everyone’s smile was fading and his grip on the mic was causing the veins on his hand to distend.

“I remember when he could go everywhere in this town and not see a goddamn crime scene and from before nights you don’t scream yourself awake, or cry at a stop light now and then fuh’ no reason.” He paused them looked up from the floor with raised, almost childlike eyebrows. “Anyone else do that?

What’s up with that?” he asked rhetorically, but with a pleading look in his increasingly bloodshot eyes. ​ I began to softly clap and walked forward. “Well said Joe, thank you brother.

Everybody give Joe a hand here! Joe Johnson everybody!” I said as I put a hand on his shoulder, keeping the words and movements fluid to keep him from continuing. The crowd caught on but with slackened jaws and furrowed brows as they too started to slowly clap, awkwardly looking around with mild shell shock.

“OK, let’s drink!”

(It was a celebration after all. Right?)

CHATTANOOGAPULSE.COM • MAY 19, 2016 • THE PULSE • 55

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