The Pulse 13.46 » November 17, 2016

NOVEMBER 17, 2016

CHATTANOOGA'S WEEKLY ALTERNATIVE

the perfect thanksgiving dinner, that is...

By Mike McJunkin

WAYNE-O-RAMA • CHOW DINING GUIDE • MATT DOWNER

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VOLUME 13, ISSUE 46 NOVEMBER 17, 2016

CONTENTS 4

LACE UP YOUR ICE SKATES FOR THE HOLIDAY SEASON

A rare winter time/holiday activity for people here in the South is returning for the third straight year. Ice skating in Chattanooga is back!

But with a whole new added element.

12 14 44

THE GAP BETWEEN WEALTH AND EDUCATION

There is no place in our society that better personifies the differences between economic and social classes than our schools. Education is meant to be egalitarian. Knowledge is the great equalizer.

CHATTANOOGA THROUGH FUNHOUSE EYES

Well-known local artist Matt Dutton couldn’t resist. When the idea of the year-long WayneO-Rama celebration of all things Wayne White surfaced, Dutton signed on to help.

MEET THE ORIGINAL OLD TIME TRAVELER

There ought to be an award. Few people have done as much for a particular genre of music in this area as Matt Downer. Matt’s dedication to “old time” music is second to none.

ALSO INSIDE 5 7 13 16 17 43 46

CONSIDER THIS JUST A THEORY NEW IN THEATERS ARTS CALENDAR FALL DINING GUIDE DINING OUT MUSIC CALENDAR

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A Southern Thanksgiving Dinner The traditional, Southern Thanksgiving dishes we all know and love have become staples through a Darwinesque, survival-ofthe-tastiest process of elimination that should be viewed with the utmost respect and humility.

FEATURED CONTRIBUTORS 49 50 50 51 52 53 54

RECORD REVIEWS THE LIST FREE WILL ASTROLOGY MIXOLOGY OPINIONS & DIVERSIONS JONESIN’ CROSSWORD BUSINESS BRIEFS

Longtime Pulse food columnist and professional chef Mike McJunkin is a native Chattanoogan who has gained considerable experience with food through his obsessive habit of eating several times each and every day.

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.

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BEGINNINGS ∙ CITY LIFE

Lace Up Your Ice Skates For The Holiday Season Ice on The Landing moves to the Chattanooga Choo Choo

By Colin Moran Pulse contributor

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

EDITORIAL

Managing Editor Gary Poole gary@chattanoogapulse.com Assistant Editor Brooke Brown Music Editor Marc T. Michael Film Editor John DeVore Contributors Adam Beckett • Rob Brezsny Steven W. Disbrow • Hillary Eames Janis Hashe • Matt Jones Ernie Paik • Rick Pimental-Habib Editorial Interns Alyson McGowan • Colin Moran Cartoonists Max Cannon • Rob Rogers Jen Sorenson • Tom Tomorrow

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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: 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.

A

RARE WINTER TIME/HOLIDAY activity for people here in the South is returning for the third straight year. Ice skating in Chattanooga is back! But with a whole new added element. “Ice on the Landing,” presented by Volkswagen Chattanooga, has relocated and will be opening at the stunning outdoor gardens at the historic Chattanooga Choo Choo.

For the last two years, Ice on the Landing was set up at the waterfront downtown and drew over 30,000 people who skated around and tried to stay on their feet. This year, the ice skating rink will be set up at one of the South’s most iconic landmarks.

As skaters whisk around, and subsequently fall over once or twice, they will be surrounded by gas lanterns, fountains and gardens all decked out in holiday decorations. Ice on the Landing this season will be open for skaters of all ages to enjoy from November 18 through January 16.

One of the small things that will be different this time around is a name change. Ice on the Landing, which will keep its name, while adding the tagline “At the Choo Choo Gardens”. Along with a location change, skaters this year will encounter several changes with the rink. The dimensions of the rink this year will be 40’x140’ compared to the 60’x100’ size of it last year.

Skaters this year will be treated to a change in equipment including new skates, being designed specifically for this new space.

One thing that isn’t changing though is the ticket cost: pricing will remain the same, with $10 for an adult ticket, and $8 for skaters aged 12 and under. This includes skate rentals and skating for two hours. And as always, visitors to the rink can stay warm with hot chocolate and other favorite coldweather food and drink on site.

Adding an ice skating rink to the Chattanooga Choo Choo was just the icing on

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“As skaters skate around, and fall over, they will be surrounded by gas lanterns, fountains and gardens all decked out in holiday decorations.” the cake for the already beautiful holiday setting. The Chattanooga Choo Choo is home to city’s largest indoor Christmas tree and the most authentic Santa Claus. (Verified by Santa himself) Skating at Ice on the Landing at the Choo Choo Gardens is the perfect holiday family outing, date night, or even a great place to come by yourself and enjoy outdoor recreation.

If you are wanting to come out and experience the fun and excitement of ice skating, but are worried because you don’t know how to skate or don’t consider yourself a master, don’t let that keep you

away. Ice on the Landing will offer a basic skills skating course each Saturday and Monday morning prior to opening hours. This is your chance to come and learn before the rink gets busy. Information and operating hours and activities on the rink are available at iceonthelanding.com As the holidays get closer and you are looking for a gift for that person that already has everything, consider giving them a gift card or buying them a season pass so they can enjoy the beauty and fun of ice skating in the Scenic City this winter.

Consider This with Dr. Rick

EdiToon

by Rob Rogers

“Here’s to those who inspire us and don’t even know it.”

Art + Issues: Finding Community in Uncertain Times The Hunter Museum of American Art is partnering with the Epilepsy Foundation for an educational event to address the meaning of societal standards and how we perceive others based on these qualifications.

Shawnessey Cargile of the Epilepsy Foundation and curators from the museum will be displaying a variety of art work for patrons to explore throughout the galleries with “Art + Issues: Finding Community in Uncertain Times.”

The objective is that the art will help

others explore their own presentation of various types of differences and the ways of responding to them.

The goal is to bring awareness to the community of societal standards and

how the presentations can cause conflict. This hour-long community discussion and gallery is a way the Chattanooga community can get the ball rolling in addressing a variety of issues here in our hometown in a professional and elegant way.

The gallery is open from 6 to 7 p.m. on Thursday. The Hunter Museum of American Art is located at 10 Bluff View in downtown Chattanooga. Admission for this hourlong event is free. — Alyson McGowan

Think about a grade school or high school teacher who was a strong, positive influence on you. If you were to run into him or her today, what might you say?

Think about when an older sibling or parent (or parental figure) protected you, supported you, or taught you something that you’ve been grateful for your whole life.

In my experience, I sometimes hear from folks about how something we talked about, or something they read in one of my books or columns inspired them. It’s a wonderfully rewarding experience!

Now think about the times you’ve tried to help someone in need, or inspire a youth, or help a friend…even the smallest gesture might have made a big difference. You may be inspiring someone every day without knowing it. Kind of makes you want to be your best self whenever possible, eh?

— Rick Pimental-Habib, Ph.D.

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COLUMN ∙ JUST A THEORY

Living Your Life In A Multiverse Searching for the alternate realities that lay alongside our own universe

Steven W. Disbrow Pulse columnist

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HEN I WAS A KID, I LOVED TO read comic books. And, apart from run of the mill super-heroics, my favorite stories always involved crossovers where the heroes from the main book would meet (and usually fight with) heroes from a different Universe. Some of the best were multiissue epics where the Justice League (from Earth-1) would travel to Earth-2 and help the Justice Society defeat some threat.

The coolest part was exploring the differences between the different versions of the same heroes. Earth-2’s Batman, for example, had a daughter (the Huntress) and was pretty much retired, his mantle taken up by a grown-up Robin, who had the worst costume you can imagine. Time, it turned out, passed differently on Earth-2 and even though they seemed to be “stuck” in the late 1940s (or maybe it was the early 1950s), their heroes seemed wiser and more experienced.

Of course if there’s an Earth-1 and an Earth-2, there’s got to be more of them, right? Right! Earth-3 was ruled by an evil version of the Justice League (led by superjerk Ultraman) and Earth-S featured Captain Marvel (called “Shazam!” these days) and the other heroes that DC comics had acquired from Fawcett publications. (Whenever DC bought up another company, they would typically just shove their heroes onto a new Earth.)

As time went on, and these types of stories got more popular, they gave a name to

this structure. They called it “The Multiverse,” and it was infinite. Anything a writer could imagine could be made “real”: Vampire Batman?

Why not. Black Superman? Sure thing. A universe where evil businessman Lex Luthor becomes President? That’s insane, but, sure, why not?

Why am I writing about this in a Science column? Because, the Multiverse in no longer just the stuff of comics and science fiction, it’s now a real concept that a great many scientists are taking very seriously.

In comics, the Multiverse is usually explained as an infinite number of Universes, all existing in the same space, but being slightly out of phase with each other. Our heroes can hop from one to another using some power or tech that they have, but, normal people never even know those other worlds exist.

(By the way, our world exists in these comic book Multiverses and is usually called Earth-Prime.)

In reality, the Multiverse is thought to be a little less easy to hop around in. In fact, Multiverse theory borders on pseudo-science, because, at this point, there’s no real way to experimentally test any of the different theories as to how the Multiverse might be physically structured.

The simplest of these theories is that, if the Universe is truly infinite, then it must repeat itself infinitely.

So, somewhere out there, beyond the reach of our telescopes, are infinite copies of our solar system, with infinite copies of the Earth, and

“Somewhere out there, beyond the reach of our telescopes, are infinite copies of our solar system, with infinite copies of the Earth, and infinite copies of each of us.” infinite copies of each of us.

Another theory is the Many Worlds interpretation of Quantum Physics. Basically, this says that for every decision that’s made, a new Universe splits off wherein a different decision was made. All these worlds are in the same “space,” just completely inaccessible to each other.

The theory that seems closest to the comic book model is “Brane Theory.” The basic idea here is that there is a near-infinite stack of four-dimensional “branes” (short for “membranes”) that float in a higher-dimensional space. (Sort of like dollar bills in one of those cashcyclone machines. Think of each dollar as a Universe.) Occasionally,

these branes will crash into each other, and that ignites a “Big Bang” that kick-starts a new Universe.

As I said, this is all hypothetical at this point, but there is very serious research being conducted to try and find some way to test and either prove or disprove these ideas. While we wait for that to happen however, I would strongly suggest that we all read more comics, because they’re awesome and they seem to be way ahead of the curve when it comes to cutting-edge science like this.

Steven Disbrow is a programmer who specializes in e-commerce and mobile systems development, an entrepreneur, comic-book nerd, writer, improviser, actor, sometime television personality and parent of two human children.

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COVER STORY

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COVER STORY

A Traditional Southern Home Cooked Thanksgiving Our resident chef shares insights and tips on how to create the perfect meal

By Mike McJunkin Pulse contributor

I

N 1929, A GROUP OF THANKS-

giving traditionalists began to meet in secret locations around Atlanta to discuss the formation of what eventually became the Thanksgiving Preservationist Society.

These passionate and dedicated individuals fought against the rising tide of modernist recipes that threatened Thanksgiving’s sacred culinary traditions with trendy, off-beat recipes such as persimmon pudding and parched corn.

In the spring of 1930, Society members descended upon the New York City offices of McCall’s magazine with roasted turkey legs defiantly hoisted above their heads and cloth sacks filled with cornbread stuffing that they balled up and hurled at unsuspecting employees as they entered the building.

As fate would have it, a group of nouvellecuisine cookbook editors happened to be meeting at the McCall’s offices that day and fisticuffs soon erupted between Thanksgiving traditionalists and the new cuisine iconoclasts, leading to the deadly “New York Wattle Riots” of 1930.* In the spirit of full transparency, I will admit that I have been guilty of subjecting my family to non-traditional Thanksgiving abominations for several years. But after numerous, holidaythreatening failed experiments with Chipotle Turkey and Chorizo Apple Stuffing or the great Pumpkin Taco fiasco of 2010, I have learned a very important lesson: Don’t screw around with Thanksgiving in the South.

The traditional, Southern Thanksgiving dishes we all know and love have become staples

through a Darwinesque, survival-of-the-tastiest process of elimination that should be viewed with the utmost respect and humility.

What constitutes a “traditional” Southern Thanksgiving may vary slightly from family to family, but unlike Black Friday and Uncle Earl’s Dickel-fueled racism, there are certain Thanksgiving traditions that can and should be continued for the sake of our shared Southern culture and common love of carbs and bacon grease.

Plan Ahead While planning doesn’t sound like a Southern tradi-

tion, talk to Grannie or Aunt Shirlene about their typical Thanksgiving week and planning ahead is sure to come up. About a month in advance, start making lists, lining up turkeys and figuring out who not to invite.

Aside from the ingredients for the meal itself, don’t forget about serving platters, bowls, extra glasses, chairs and for the love of Squanto, buy a Costco-load of beer and toilet paper. The last thing you want is Cousin Lonnie breaking into tears over an empty beer box while his weeble-shaped sons stand outside of your locked bathroom door, clutching their stomachs and mumbling about dropping a pre-meal steamer into continued on page 10

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COVER STORY your sink because Grandma’s in there improvising with your guest towels because you’re out of TP. If you buy a frozen turkey, it’s going to take three to four days to thaw (technically, 24 hours per 4-5 pounds of turkey). Letting it sit on the counter to speed things along is the perfect way to make sure everyone spends the next several days shooting liquid out of every orifice. Nancy Hazel aside, poisoning your guests is not a Southern tradition, so get it into the fridge to thaw at a safe temperature a few days in advance.

The Turkey Let’s be honest, turkey is kind of bland on its own. You can roast it, fry it, smoke or grill it and it will still remain the Kenny G of meats. But nothing provides a better blank canvas for the artistry of a good gravy and starchy side dishes than a properly cooked pavo.

In the battle against bland, I prefer a dry brine over those flavor-diluting wet brines, and I always add a bit of baking powder to my dry brine to help create crispy, crunchy skin.

If you’re new to turkey prep, you need to know that there’s a bag of gravy-making goodies like the neck, gizzards, livers and testicles inside the hollowed out bird carcass. That little bag of terror is what puts the giblets in giblet gravy so grab the kids, pull the turkey’s legs apart and play everyone’s favorite Thanksgiving game “find the offal sack” before you put it in the oven.

Believe me, you really, really don’t want to forget about the offal sack.

Don’t overcomplicate roasting the turkey.

Just put it on a roasting pan, rub a bunch of butter all over it and stick it into a 400° oven until an instant read thermometer registers 150°F in the deepest part of the breast, and at least 165°F in the thighs— about 20 minutes per pound is a good rule of thumb.

Once the turkey is done, let it rest for 2030 minutes before you start hacking away and for God’s sake, don’t just let drunk Uncle Earl carve his own. Either present the cooked turkey before having someone 10 • THE PULSE • NOVEMBER 17, 2016 • CHATTANOOGAPULSE.COM

experienced do the carving, or make two turkeys, one smaller to display and fawn over and another business turkey that you spatchcock for even cooking, roast, then slice up in the privacy of your kitchen before serving.

Dressing, Not Stuffing Whether you refer to it as dressing or stuffing if you cook that delicious mix of bread, vegetables and herbs, inside the hollowed out asshole of a large dead bird, you are asking for trouble. According to Thanksgiving officials, if it’s cooked outside the bird, it’s “dressing;” if it’s cooked inside the bird, it’s “stuffing,” and if you choose the latter you’ll have to decide between two evils: food poisoning or dry, overcooked turkey.

When you fill a turkey with stuffing, the turkey’s juices soak into the stuffing as it cooks, carrying salmonella or any number of other bacterial beasties right along with it. To kill that bacteria, the stuffing must reach a minimum of 165 degrees, which will turn your turkey into a moisture-less, abomination that no amount of gravy can rescue.

If you just can’t imagine Thanksgiving without eating moistened, savory bread clumps out of a dead bird’s chest cavity, then at least cook it separately and spoon it into the cooked bird while it rests. No one needs to know and you can rest easy knowing you singlehandedly prevented another outbreak of holiday salmonellosis.

Side Dishes Every traditional Southern Thanksgiving must have at least one cafeteria table (preferably borrowed from the church fellowship hall) jam-packed with Corningwear Blue Cornflower design casserole dishes. These casserole dishes must be overflowing with an unnecessarily large, curated selection of starch and butter laden side dishes—I believe that is a law.

Article 27b of that law states that no fewer than four potato dishes shall appear on the aforementioned table. Those potatoes should include sweet, mashed, scalloped

COVER STORY

and a cold potato salad. If I were being tortured into choosing only one, it would be mashed potatoes, primarily because they double as an edible bowl for both butter and gravy. Yukon Gold potatoes pushed through a potato ricer create my favorite mash, but for traditional Southern flavors use Russets, a hand mixer, and enough butter to cause Lipitor stocks to rise.

Southerners invented gravy because French pan sauces are for wimps and it’s against God’s natural order to eat mashed potatoes by themselves. The perfect gravy is one-part science, one-part art, one-part heart disease and at Thanksgiving it’s what lubricates all the other foods’ easy passage from plate to stomach. The gravy boat is no place for experimentation.

A simple giblet gravy made from the prize you won playing “find the offal sack” earlier in the day is liquid happiness all by itself. But if you want a chef tip, put a few squirts of Thai or Vietnamese fish sauce in your gravy to boost up the umami. Don’t worry, a couple of squirts won’t impart any

“Every traditional Southern Thanksgiving must have at least one cafeteria table (preferably borrowed from the church fellowship hall) jam-packed with Corningwear Blue Cornflower design casserole dishes.” fishy flavors but will boost the overall flavor.

In the mid-1950’s, the fine folks at Campbell’s soup concocted a dish that simultaneously gave us a way to pretend we were eating vegetables while providing them with a way to unload thousands of cans of gray, gelatinous failure glop mislabeled as cream of mushroom soup. Delusion met necessity and green bean casserole was born.

This is not to imply that green

bean casserole isn’t a delicious and necessary part of every Southern Thanksgiving. But just like Chicken in a Biscuits and Easy Cheese, you love it, you can’t stop eating it, but you regret every bite.

Platefuls of bright-yellow deviled eggs are a given, as is the jiggling, gelatinous mass of canshaped, cranberry-flavored love.

Southerners will eat anything if you pickle it, so break out the pickled okra, pickled peppers,

pickled shrimp, pickled eggs, and especially the bread and butter pickles, spread ‘em out on a big platter with some tomato slices and sprigs of fresh green onion and back slowly away before you lose a finger.

And then there’s dessert. Sweet potato and pumpkin pie are perfect for capping the landfill of Thanksgiving carbs smoldering away in your stomach, but if you want to end your holiday meal with something unmistakably Southern, end it with a nutty, sweet, and custardy pecan pie.

A touch of vanilla added to your recipe will complement the warm, toasted pecans and don’t forget to blind bake the crust so you’ll get that perfect balance of crisp, crunchy, and smooth that makes pecan pie so good you’ll use pages of the Purgatorio to wipe the pecan dust from your lips.

This Thanksgiving, stand with the preservationists, don’t succumb to the latest culinary trend. Go traditional. Only you can prevent Wattle riots. *You know this is fiction, right?

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FILM & TELEVISION

The Gap Between Wealth And Education Class Divide looks at the disparity of wealth in America

The Handmaiden Debuts at Cine-Rama From Park Chan-wook, the celebrated director of Oldboy, Lady Vengeance, and Stoker, comes a ravishing new crime drama, making its Chattanooga debut this week at the Cine-Rama independent film theater.

Park presents a gripping and sensual tale of two women: a young Japanese lady living on a secluded estate, and a Korean woman who is hired to serve as her new handmaiden, but is secretly plotting with a conman to defraud her of a large inheritance.

Inspired by the novel "Fingersmith" by British author Sarah Waters, The Handmaiden borrows the most dynamic elements of its source material and combines it with Park Chan-wook’s singular vision to create an unforgettable viewing experience.

And it's not just us who are excited about this film. Check out what others are saying about The Handmaiden: “Sexy and twisty and so compelling.” – Alison Willmore, Buzzfeed.

“The best film at Cannes this year. Deliriously twisty.” – Bilge Ebiri, Village Voice.

“Four stars. A hugely entertaining thriller. Simmering with genuine sexual tension.” – Benjamin Lee, The Guardian.

“Ravishing. Director Park Chan-wook’s most delectable narrative feature in years.” – Justin Chang, LA Times.

So head over to the Southside all this week for one soonto-be classic film. You'll thank us later.

The Handmaiden November 18 through 24, 6 p.m. nightly The Cine-Rama 100 W. Main Street (423) 521-1716 www.thecinerama.org 12 • THE PULSE • NOVEMBER 17, 2016 • CHATTANOOGAPULSE.COM

By John DeVore Pulse Film Editor

T

HERE IS NO PLACE IN OUR SOCIETY that better personifies the differences between economic and social classes than our schools. Education is meant to be egalitarian.

Knowledge is the great equalizer. It is one of the only forces in the world that has the power to take a child from nothing and give them the opportunity to become something. It can remove all barriers. Challenge all ideas. Change the world.

It knows no equal save one: money.

Great wealth can do all of this or none of it.

Wealth is the singular power concentrated. If combined with education, it can make or unmake the world. No matter the laws, no matter the policies, no matter the party, wealth cannot be controlled. It will always belong to the elite. It resists redistribution at all levels. It protects itself from harm through the great power it wields.

Education, on the other hand, can be handed out with a library card. It can be increased through an internet connection. Knowledge is irrepressible in the world conditions. Fredrick Douglass became a statesman despite slavery. Malala Yousefzai became the voice of her generation despite the Taliban. A flower can bloom through the concrete. But the true sign of a progressive society is the education it provides.

The disparate outcomes in learning when measured by wealth are a mark of a nation’s equality.

Class Divide is an HBO documentary that examines these ideas by telling the stories of young people in the Chelsea neighborhood of New York City. It is a study of gentrification, of gaps, of differing realities that are found everywhere, not just America’s most well known city.

Avenues: The World School is a for-profit private school founded in 2012 in Chelsea. It teaches some of the city’s most elite students, boasting a $40k tuition just to attend. Inside is a

FILM & TELEVISION

“Education, on the other hand, can be handed out with a library card.

It can be increased through an internet connection. Knowledge is irrepressible in the world conditions.” wonderland of progressive education—the classrooms and hallways are a brilliant, clean white. Touchscreens abound in each classroom, with technology seamlessly integrated into every lesson.

Classes are built around roundtable discussion, without lecture or traditional classrooms. Learning is student led and student engaged. They learn Chinese and Spanish from kindergarten through graduation, ensuring every child is trilingual by the time they leave.

Students from Avenues are expected to attend Harvard or Stanford. Attending a state school is unheard of. Directly across the street from Avenues are the Chelsea housing projects, where a family’s yearly income is often less $20,000 a year, or half of the tuition at the private school.

The families in the projects attend either the local Catholic School or the public school and the facilities could not be more different. While the Avenues students share playgrounds and parks, the children are worlds apart and never interact. Avenues students are often warned to stay away from places like the Chelsea projects.

While the film focuses on the students at Avenues and the youth of the projects, the ancillary issue is one of gentrification. Class Divide also discusses the building of the High Line, a NYC public park built above the streets that stretches 22 blocks through Chelsea.

While it was meant to bring the neighborhood together, it has encouraged real estate development in the area and the building of high rise apartments that cater to the super rich—often, foreign and anonymous buyers who are paying $30 million to $40 million for a 6000 square foot apartment.

In an effort to alleviate the problem and encourage diversity, the city requires these high rises to build low

income apartments on the lower levels, which are distributed by lottery. Those lucky enough to win a chance to live in the building are asked to enter through a side street, dubbed the “poor door.” The differences between the social classes couldn’t be more literal.

The distance between Chelsea and Chattanooga isn’t as far as it seems. Some 30 percent of students in Chattanooga attend private schools. Our magnet schools tend to be heavily populated with one class of student, despite the open and transparent lottery system.

Just last month, the front page of the Times Free Press exalted homeowners moving downtown while reminding us that black families here are disproportionally denied loans. These similarities between two vastly different cities point to a gap that is happening across the country.

Last week’s election showed how divided we are as a nation. Class Divide helps to give us a reason why.

✴ ✴ NEW IN THEATERS ✴ ✴

Fantastic Beasts and Where to Find Them The adventures of writer Newt Scamander in New York's secret community of witches and wizards seventy years before Harry Potter reads his book in school.

Director: David Yates Stars: Eddie Redmayne, Katherine Waterston

The Edge of Seventeen High-school life gets even more unbearable for Nadine when her best friend, Krista, starts dating her older brother. And if you've been wondering what Kyra Sedgewick has been up to since The Closer...well now you know.

Director: Kelly Fremon Craig Stars: Hailee Steinfeld, Haley Lu Richardson, Blake Jenner, Kyra Sedgwick

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ARTS & ENTERTAINMENT

Chattanooga Through Funhouse Eyes Yearlong Wayne-O-Rama installation lifts off Saturday

Redefining A Double Consciousness Clifford L. Gordon, a native of Chattanooga, is bringing his interesting yet so powerful exhibit to the Bessie Smith Cultural Center, and it will be on display for a while.

“We Wear the Mask: Redefining a Double Consciousness” is on display at the Bessie Smith Cultural Center now through January 28.

We Wear the Mask is a reconceptualization of African American racial identity. The exhibit is a visual exploration of the artist’s thoughts about Identity. Also the exhibit dives into the idea that identity is transitive, symmetric and reflexive. The exhibit skillfully introduces masks and face paint as metaphors to better understand identity.

Gordon hopes by analyzing and interpreting the relationship between masks and identity, people will gain a deeper understanding of and appreciation for their own culture and “unmask” distorted self-identity complexities.

Gordon is a wearer of many hats. He is a Fine Arts Instructor at Columbia State Community College, and teaches a plethora of art related classes. On top of that Gordon is a course developer for Art History I for Tennessee Board of Regents. His academic career began here at Chattanooga State where he received his associate’s degree before going on to Tennessee State University.

— Colin Moran We Wear the Mask: Redefining a Double Consciousness On display through January 28 Bessie Smith Cultural Center 200 E. MLK Boulevard ∙ (423) 266-8658 www.bessiesmithcc.org 14 • THE PULSE • NOVEMBER 17, 2016 • CHATTANOOGAPULSE.COM

By Janis Hashe

Pulse contributor

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ELL-KNOWN LOCAL ARTIST MATT Dutton couldn’t resist.

When the idea of the year-long Wayne-O-Rama celebration of all things Wayne White surfaced, Dutton signed on to help.

“I’ve had this project on my radar unofficially for several years now,” says Dutton. “I’ve chatted with Wayne here and there about something big that was on its way. Bob Stagner, [Shaking Ray Levi Society co-founder] and Wayne-O-Rama ambassador of fun, looped me into the mix and presented the opportunity to help when I’m able.”

The opportunity to help turned out to be joining the more than 300 artists from all over the country who have worked under White’s direction “transforming wood, Styrofoam and cardboard into a fabulously detailed celebration of hundreds of years of Chattanooga history,” ac-

cording to the Wayne-O-Rama organization.

The free “grand opening” of the Wayne-O-Rama yearlong installation, presented by Tenn Arts and the Shaking Ray Levi Society, will be at the TennArts Studio on Rossville Avenue happens on Saturday, Nov. 19 from 2 to 7 p.m. It’s billed as a “Chattanooga history funhouse.” Those familiar with White’s work will applaud that description as perfectly accurate.

Dutton is one of those familiar. “I can still remember watching in awe the magical Pee-Wee’s Playhouse program as a young child [for which White was a designer],” he says. “At the time I had no idea, but later when I started connecting the dots about who and what Wayne White was and what he’d accomplished, I was hooked. The theatrics and artworks are inspiring to say the least!”

At the opening, Chattanoogans will get the chance to view White’s these larger-than-life puppets and installations depicting Lookout Mountain, Chief Dragging Canoe, Bessie Smith,

ARTS & ENTERTAINMENT

“When I started connecting the dots about who and what Wayne White was and what he’d accomplished, I was hooked.”

Chattanooga broadcasting legend Bob Brandy and a bunch of other famous Chattanoogans and local icons.

White describes it this way, “Wayne-O-Rama is a wonderland, straight from my imagination to yours. It is a funhouse for all ages that tells the story of Chattanooga and the South. It’s the Smithsonian Museum meets Goony Golf.

It’s a celebration of the culture that shaped me, and a gift to my hometown. I will use giant puppets, large-scale dioramas, peep shows, paintings and animation to tell the story of the region from pre-history to the present.”

About his own contributions, Dutton says, “I’ve been lucky enough to contribute to the giant Civil War puppets that marched admirably in the Glass Street parade, the event that kicked off the W-OR awareness campaign. I’ve helped with building, cutting,

painting and duct-tape engineering, alongside many of Chattanooga’s talented artists: Jason Doan, Michael McCamish and Colleen Laliberte, to name a few. I’ve been able consult on material sourcing and volunteer wrangling a bit, as well as pop back in to help paint some of the large-scale characters.”

The grand opening will also include “a ribbon cutting, the presentation of a joint City of Chattanooga and Hamilton County proclamation declaring the day ‘Wayne White Day of Art and Education,’ and remarks by public officials, corporate sponsors and Wayne White,” according to the Wayne-O-Rama organization. Post-grand opening, the installation will be open Wednesday through Sunday from 11 a.m. to 6 p.m. until September 2017. Suggested

admission is a donation of $12 for adults and $5 for students/seniors, but no one will be turned away due to lack of funds. Donations, according to the organization, “will sustain WayneO-Rama and be used for operating costs and its educational outreach programs.”

Wayne-O-Rama is sponsored by See Rock City, Inc. with support from the Benwood Foundation, the Footprint Foundation, Lyndhurst Foundation and the McKenzie Foundation.

The Shaking Ray Levi Society is a funded agency of Arts Build of Chattanooga.

(Let’s hope the Wayne-ORama image on the Facebook and web pages becomes a postcard to send to friends globally.) Look for much more Wayne-ORama mania and events throughout the year.

Wayne-O-Rama Installation Grand Opening Free Admission Saturday, November 19, 2-7 p.m.

Tennessee Arts Studio 1800 Rossville Avenue, #108 wayne-o-rama.com

THU11.17 Dinner of Firsts

Honoring Edna Varner in support of Chatt State’s First in the Family Scholarship program.

6:30 p.m.

The Chattanoogan Hotel 1201 Broad St. (423) 756-3400 chattanoogastate.edu

FRI11.18 Enchanted Garden of Lights Opening Night

The holiday tradition continues as Rock City lights up for the season.

6 p.m.

Rock City Gardens 1400 Patten Rd. (706) 820-2531 seerockcity.com

SAT11.19 Legacy Ball 2016: Speakeasy Soiree

Support Ballet Tennessee with a night of blues and (legal) casino fun.

6:45 p.m.

The Read House Hotel 827 Broad St. (423) 266-4121 ballettennessee.org

CHATTANOOGAPULSE.COM • NOVEMBER 17, 2016 • THE PULSE • 15

ARTS & ENTERTAINMENT CALENDAR

Hay Fever

THURSDAY11.17 Ooltewah Farmers Market 3 p.m.

Ooltewah Nursery 5829 Main St. (423) 238-9775 ooltewahnursery.com Signal Mountain Farmers Market 4 p.m.

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

Incline Railway 3917 St. Elmo Ave. (423) 838-9804 lookoutfarmersmarket.com Homebuyer Orientation 5:30 p.m.

Chattanooga Neighborhood Enterprises 1500 Chestnut St. #102 (423) 756-6201 cneinc.org Art + Issues: Awareness And Representation 6 p.m.

The Hunter Museum of American Art 10 Bluff View (423) 267-0968 huntermuseum.org PurpleLight Chattanooga 2016 6:30 p.m.

Springhill Suites Downtown 495 Riverfront Pkwy.

(423) 834-9300 support.pancan.org

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Dinner of Firsts 6:30 p.m.

The Chattanoogan Hotel 1201 Broad St. (423) 756-3400 chattanoogastate.edu Gianni Schicchi 7 p.m.

Northside Presbyterian Church 923 Mississippi Ave. (423) 266-1766 operatn.org Dale Jones 7:30 p.m.

The Comedy Catch 1400 Market St. (423) 629-2233 thecomedycatch.com Hay Fever 7:30 p.m.

Dorothy Hackett Ward Theatre 752 Vine St. (423) 425-4269 utc.edu/fine-arts-center

SPOTLIGHT: DALE JONES Dale’s machine gun style delivery and animated facials combined with quick improvisations for a night of non-stop physical comedy.

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

Tchaikovsky Symphony No. 5 and Elgar’s Cello Concerto 7:30 p.m.

Tivoli Theatre 709 Broad St. (423) 757-5580 tivolichattanooga.com

FRIDAY11.18 Homeschool Workshop: In The Mix 10:30 a.m.

The Hunter Museum of American Art 10 Bluff View (423) 267-0968 huntermuseum.org 3rd Street Farmers Market 10:30 a.m.

Erlanger Hospital Medical Mall 975 E. 3rd St. lookoutfarmersmarket.com

Cambridge Square Night Market 5 p.m.

Cambridge Square 9453 Bradmore Ln. (423) 531-7754 cambridgesquaretn.com Enchanted Garden of Lights Opening Night 6 p.m.

Rock City Gardens 1400 Patten Rd. (706) 820-2531 seerockcity.com Gianni Schicchi 7 p.m.

Northside Presbyterian Church 923 Mississippi Ave. (423) 266-1766 operatn.org Chattanooga Center for Creative Arts Fall Concert 7 p.m.

Center for Creative Arts 1301 Dallas Rd. (423) 209-5929 centerforcreativearts.net Dale Jones 7:30, 9:45 p.m.

The Comedy Catch 1400 Market St. (423) 629-2233 thecomedycatch.com Hay Fever 7:30 p.m.

Dorothy Hackett Ward Theatre 752 Vine St. (423) 425-4269 utc.edu/fine-arts-center The Secret Garden 7:30 p.m.

Chattanooga State Humanities Theatre 4501 Amnicola Hwy.

CHOW FALL 2016 courtesy of

The Chattanooga Pulse

CHATTANOOGA’S ULTIMATE

RESTAURANT GUIDE

18 • THE PULSE • NOVEMBER 17, 2016 • CHOW DINING GUIDE • CHATTANOOGAPULSE.COM

BREWER MEDIA GROUP Publisher & President Jim Brewer II

EDITORIAL

Managing Editor Gary Poole gary@chattanoogapulse.com Assistant Editor Brooke Brown Contributors Hillary Eames Adam Beckett Alyson McGowan Colin Moran Cover Photo Cutlery by David Shaw Designs

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

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 Fall 2016 Guide Café on the Corner ............................................... 20 Rodizio Grille ........................................................ 21 The Ice Cream Show ............................................ 23 The Hot Chocolatier ............................................ 24 The Big Table ......................................................... 25 Dish T'Pass ........................................................... 26 Chattanooga Restaurant Listings ..................... 28

Lupi's Pizza ........................................................... 33 Sing It or Wing It ................................................. 34 Terra Máe ............................................................... 35 Brewhaus Gastropub ........................................... 36 Mojo Burrito .......................................................... 37 Mellow Mushroom .............................................. 38

THE PULSE • CHOW DINING GUIDE • NOVEMBER 17, 2016 • CHATTANOOGAPULSE.COM • 19

CHOW FALL 2016

Café On The Corner Repurposing a small town grocery into a place of community with great food

Café on the Corner is a cool and

comfortable restaurant that is nestled atop Lookout Mountain, and stands as one of Chattanooga’s optimum dining establishments. They offer an extensive wine and beer menu that supports many local winery and brewing companies, and frequently utilizes local produce, meats, and goods. All the seafood that they offer is domestic, and it only comes from geographically specific locations such as Mahi from Hawaii.

Owner Ruth Oehmig, and her son Chef Sven Lindroth have created a food menu influenced by classical French food, and infused it with southern comfort food; it is considered southern comfort food redefined. Executive Chef JR Crutcher creates daily specials and brings the southern flare with him.

The inside setting has a warm, welcoming and relaxed atmosphere, with a lounge/bar area, and a fireplace for people to gather around to blend. The outside patio area provides an additional outdoor fireplace, and a light, easy area that is a perfect place to unwind at the end of the day. Its comfortable environment and the inimitable menu makes it a local favorite, and regionally traveled to restaurant.

Though the menu is full of delightful items, the meatloaf is a standout dish. It is made with mirepoix, beef and pate, giving it a very different and flavorful taste. Other crowd pleasers are the Candied Pecan Salad, Cornmeal Crusted Flounder,

Red Beans and Rice, Fried Green Tomato BLT, and the Shrimp and Grits that is made with chorizo, andouille sausage, peppers and onions.

Café of the Corner has made some significant local ties with their consummate customer service, delicious food, and efforts to help to strengthen the community through fundraisers and events. They recently finished a fundraiser for the local volunteer firefighters, and they currently have teamed up with the Chattanooga Brewing Company, and the two groups are working on a fundraiser focusing on helping the Community Kitchen.

A beer is being brewed specifically for Café on the Corner, and all the proceeds from the beer will be given to the Community Kitchen.

These are just a couple of examples of the many things that they do for the community in terms of attempting to fortify and unite it.

After a fire devastated Café on the Corner in 2014, they had an uphill

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battle to face in order to get their restaurant back in functioning order.

Roughly a year and a half after the disaster struck, they were open for business once again, and fulfilling passion, and the area taste buds.

Oehmig said that while the business was being rebuilt, the regulars would frequently ask her to make them the meatloaf that they had grown so fond of. She said she normally would oblige the request.

The bar area has just recently kicked off a line of seasonal specialty drinks, and a daily happy hour from 5 to 6:30 p.m. Café on the Corner offers on and off site private parties, as well as executive lunches, and catering. They also offer Thanksgiving services for those that are simply too busy to cook for the holidays.

This lively and zealous establishment is lighting up the lives of people all over Chattanooga, and is more than worth the ten-minute drive up the mountain to visit it.

The Scoop Classic Southern fare served in a 1900s former grocery with patio seating and simple, classy decor.

Café On The Corner 826 Scenic Hwy. Lookout Mountain, TN (423) 825-5005 cafeonthecornerlookoutmountain.com

CHOW FALL 2016

Rodizio Grill: The Brazilian Steakhouse Brazilian food, family and culture find a home in Chatanooga's burgeoning downtown

The moment you walk through the

doors of Rodizio Grill, you feel as if you’ve stepped into another country. Brazil, to be exact. Which is exactly what the owners had in mind when they decided to open the first authentic Brazilian steakhouse in downtown Chattanooga.

For those that haven’t had the good fortune to experience Brazilian dining before, it’s far more than just great food (of which they have plenty). In Brazilian culture, meals are as much about sociability as they are about eating. You’ll feel like you’ve been invited to eat with a big happy family.

And the centerpiece of the Rodizio Grill experience is the steak. Served Brazilian style on skewers brought directly to your table, the choice cuts are grilled over an authentic imported Brazilian grill. And if steak isn’t your thing, don’t worry: they have a wide variety of tasty entrees to entice your taste buds, including delicious ham, pork loin, fish, and chicken.

They even have lots of vegetarian choices, including one of the best salad bars in the city, which features both build-your-own fresh vegetables and toppings as well as a wide variety of prepared salads.

There’s also a hot bar with local and South American dishes.

Of course, a great meal also needs something great to drink. And Rodizio Grill’s selection of South American and Argentinean wines is second to none. Or if you’re just in the mood for a nice drink or handmade cocktail, they have one of the

best bars in the city, with imported spirits from South America that are hard to find anywhere else.

General Manager Jon Riede explains that the goal of Rodizio Grill is to celebrate the joy of Brazilian food and hospitality and to make you feel like you were part of the family. “We are all about family,” he says. And it really doesn’t matter how large or small your family is; they can accommodate almost any size group in their open-area dining room (with a great view of the open kitchen).

In fact, one of the best aspects of how Rodizio Grill is laid out is that it is perfect for both intimate anniversary dinners or a memorable first date all the way up to big birthday parties or office holiday

celebrations.

But what about the price?

“Rodizio Grill offers high-end dining without high-end prices,” Riede explains. “We are all about family, and being able to bring your entire family to dinner should be affordable. In fact, we have special prices for kids to make family dining very affordable. We like to think of ourselves as an upscale family restaurant.”

If you’ve ever wanted to travel of South America, don’t worry about getting a passport. Just head downtown to the corner of Broad and 5th Streets and visit Brazil without leaving Tennessee.

And remember, at Rodizio Grill, it’s more than a meal: it’s a celebration.

The Scoop As Ambassadors of Brazil, they welcome you to their home and invite you to celebrate with them the warmth, alegria, and abundance of a truly authentic Brazilian dining experience.

Rodizio Grill Brazilian Steakhouse featuring a wide variety of South American cuisine and a fantastic lounge.

439 Broad St. (423) 777-4999 rodiziogrill.com

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CHOW FALL 2016

The Ice Cream Show Be it ice cream or great coffee, there’s something here for everyone

A

s the cool, autumn air begins to breeze through the Scenic City, it’s time to delight in the euphoria of fall beverages. Delectable gourmet hot or iced coffees, herbal teas, and hot chocolate are waiting to enter your cup at the foot of the Walnut Street Bridge. What better way to spend a lazy, autumn afternoon than with a hot beverage for yourself and a sweet treat for the kids? (Because there is no season too cold for ice cream.)

All of The Ice Cream Show’s coffees are double espresso shot based, and Italians visiting Chattanooga have said it is the best espresso they’ve had in the states—and you never question the Italians on espresso. Take your pick from the full espresso bar, try one of their many herbal teas, or the always-enticing option for a chilly afternoon, a Mexican hot chocolate. Try their Pumpkin Spice Latte while it lasts and prepare to see the Ice Cream Show for all future PSL needs.

Why not treat your inner child and have your ice cream, and a coffee too? Add any coffee to your ice cream, creating a masterpiece of childlike wonderment with a kick of adulthood. Try a Barrel-Racer, a vanilla or chocolate milkshake with a double shot of espresso, or an Affogato, a small scoop of ice cream with a double shot on top, drizzled in caramel and chocolate with a dollop of homemade

whipped cream. Let me give you a moment to wrap your head around that…

Perhaps a fruit smoothie is more your style. Sip it back in good conscience because their smoothies are made entirely with fresh, but frozen fruit, no sweet, sticky syrups. Maybe you’re just in need of some crisp hydration. If so, ask for alkaline water, which filters out the acidic water from alkalinized water, leaving you the crispest, most hydrating water on a hot summer day.

Whether you’re a coffee lover or just want to stop in for a smoothie, there’s something for everyone at The Ice Cream Show, including 17,000 different possible ice cream flavors. Now you’re surely wondering, how on earth is that even possible?

“It starts with your choice of local Mayfield ice cream, Mayfield yo-

gurt, sugar-free vanilla, or dairyfree ice cream,” says owner Lynda Curtis. Next, you take your pick of vanilla or chocolate. And then the magic begins. You create your flavor by adding up to three ingredients—if you’re feeling crazy, add four, add five, however many it’ll take to curb the excitement of your inner child.

Choose from 50 ingredients including fresh fruits like blueberries, strawberries, or bananas, Ghirardelli chocolate chips, premium nuts, cheesecake bites, brownies, chocolate chip cookie dough, and more.

Once you’ve made your picks, the show begins as your ice cream and ingredients will be blended together and deposited into one of their mouth-watering, homemade waffle cones. And voila! The show is finished and you’re taking home the Oscar of ice cream cones.

The Scoop Featuring custom blended ice cream and the smoothest gourmet coffees from their Seattle roaster.

The Ice Cream Show Enjoy over 17,000 flavor combinations!

105 Walnut St. (423) 702-5173 theicecreamshow.com

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CHOW FALL 2016

The Hot Chocolatier

The Hot Chocolatier, a local es-

tablishment that has been in business for eight years, specializes in drinks, pastries, gelato, and handmade chocolates. The name is a dead giveaway for what their forte is, as it offers a large assortment of twenty different hot chocolate type drinks that are sure to melt the hearts of anybody that tries them.

The top sellers are the Smores Hot Chocolate and the Hottie that is full of chocolatey delight and spices.

A large assortment of coffee and espresso options help to round out their drink offerings.

Located on Market Street directly across from the Choo Choo Hotel complex, The Hot Chocolatier offers an extensive list of baked goods.

So much so that it is hard to narrow down the standout desserts.

The truffles and bonbons are made in small batches with love and come in dark, milk, and white chocolate.

Special and seasonal varieties are also offered throughout the year.

The Squirrels, however, are the apparent superlative menu item at the Hot Chocolatier. Squirrels are, essentially, nuts hidden under layers of caramel and chocolate and

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flipped into a truffle cup. They are offered in an assortment of flavors such as the White Chocolate Macadamia, and Milk Chocolate Pistachio Squirrel.

In addition to the mouthwatering desserts already mentioned, The Hot Chocolatier offers many other varieties of baked goods such as cakes, cookies, coffee cakes, brownies, scones, cheesecakes and cupcakes.

With the holidays drawing near, the Hot Chocolatier offers prepackaged holiday goods perfect for parties, coworkers, and stocking stuffers. They have a wide variety of options that are sure to make the gift recipients very happy people.

Corporate gifts and baskets are also available year around.

The Hot Chocolatier prides itself on using fresh ingredients, flavors, and fruits that are in season. They do not use preservatives, so they recommend that their food is eaten within ten days of purchase. The Hot Chocolatier seldom worries about customers reaching the ten-day mark with their products because, let’s face it, whichever item is purchased will meet its end of life virtually immediately.

CHOW FALL 2016

The Big Table The Big Table is a cafe-style res-

taurant that is extremely cozy and makes you feel right at home. They are family owned and run, and that is why they master the family friendly, make yourself at home aspect.

The restaurant is full of individual tables, but when seated and eating a meal it feels as if you were around one “big table” as a family back home. Outdoor seating is also provided on the front porch.

The Big Table has a full menu of gourmet comfort food. Everything from delicious sandwiches, steak, and pot roast to casseroles, crab cakes and much, much more. They also have a soup of the day that

makes you think of being back home.

One big hit is their homemade sweet potato chips. You certainly can’t eat just one of those. They offer lunch and dinner menus, which includes a wide selection of simply marvelous desserts to grab your attention after the meal. And if you don’t have time for a nice sit-down meal, they can easily accommodate dine out orders.

The Big Table would also love to cater your next event. From weddings to dessert parties, they will provide incredible food, marvelous displays, and friendly service at a price you can afford. Their cater-

ing options include everything from a full hot buffet to box lunches to hors d ’oeuvres for your more formal gatherings.

They would also love to take care of all the cooking for you this Thanksgiving. They have a Turkey Package, vegetable casseroles, and all kinds of pies to for you to add to your Thanksgiving spread and to amaze your family and

friends.

The Big Table Restaurant is located conveniently across the river at the base of Signal Mountain at the corner of Signal Mountain Blvd. and Mountain Creek Rd, only a 10-minute drive from downtown.

Full menus and catering options along with their business hours and directions can be found on their website at bigtable.net

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CHOW FALL 2016

Dish T'Pass S

arah Hooper and Amanda Varnell have been serving their brand of “foodlove” to the Tennessee Valley for the past four years. Since opening in December 2012, Dish T’Pass has focused its operations on corporate and non-profit clients offering boxed and hot lunches, after-hours events, cooking classes and team buildings from its commercial kitchen located on the first floor of Chattanooga Workspace building.

In June of 2016, they expanded operations and opened a Grab & Go Café—geared to the busy professional—on the bottom floor of The 300 Building at the corner of

6th & Pine Streets.

Dish T’Pass was excited to be named 2016 Small Business of the Year by the Chattanooga Chamber of Commerce and to be named a finalist in the people’s choice Best of Best contest in the Times Free Press for a second time.

When asked what drives them in their business, Sarah & Amanda replied that they have a shared passion for the magic that happens around food and complimentary ways to get people there. Amanda loves to teach cooking classes focused on the weeknight cook and weekend chef, empowering eaters to become creators of foodlove.

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Sarah loves creating recipes and leading a team of cooking professionals to deliver delicious bites directly to your table. Drawing from an arsenal of heirloom recipes and years of experience in their own kitchens, Chattanooga can’t seem to get enough of this culinary duo.

This holiday season treat your

foodlovin’ family & friends to a Holiday Gift Certificate from Chattanooga’s foodlove experts, Dish T’Pass. Gift Certificates can be used for Cooking Classes, Grab & Go Meals, and Catering. Available in $50 increments.

Reach out to them at (423) 3095353 or foodlove@dishtpass.com

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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 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

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

pulleybones.com Beast + Barrel 16 Frazier Ave. (423) 805-4599 beastandbarrel.com Becky’s Restaurant 2503 Westside Dr. (423) 485-3873 Beef O’Brady’s 5958 Snow Hill Rd. #100 (423) 910-0261 ooltewahbeefobradys.com Big Chill & Grill 103 Cherokee Blvd.

(423) 267-2445 bigchillandgrill.com Big River Grille & Brewing Works 222 Broad St. (423) 267-2739 2020 Hamilton Place Blvd.

(423) 553-7723 bigrivergrille.com Big Table 118 Cross St. (423) 634-0772 bigtable.net Blue Orleans Seafood Restaurant 1463 Market St. (423) 757-0088 blueorleansdowntown.com Blue Plate 191 Chestnut St. (423) 648-6767 theblueplate.info Bluegrass Grill 55 E. Main St. (423) 752-4020 bluegrassgrillchattanooga.com Bluewater Grille 224 Broad St. (423) 266-4200 bluewaterchattanooga.com Boathouse Rotisserie & Raw Bar 1459 Riverside Dr. (423) 622-0122 boathousechattanooga.com Bonefish Grille 2115 Gunbarrel Rd. (423) 892-3175 bonefishgrill.com Bourbon Grill 2100 Hamilton Place Blvd.

(423) 468-2064 Broad Street Grille 1201 Broad St. (423) 424-3700 chattanooganhotel.com Bud’s Sports Bar 5751 Brainerd Rd. (423) 499-9878 budssportsbar.com

Buffalo Wild Wings 120 Market St. (423) 634-0468 5744 Hwy. 153 (423) 877-3338 buffalowildwings.com Café Lemont 801 Dodds Ave. (423) 629-1388 thechattroom.com Café on the Corner 826 Scenic Hwy. (423) 825-5005 cafeonthecornerlookoutmountain.com Canyon Grill 28 Scenic Hwy. #189 (706) 398-9510 canyongrill.com Cashew 149A River St. (423) 355-5486 cashewchattanooga.com Cavern Cafe Ruby Falls 1720 S. Scenic Hwy. (423) 821-2544 Champy’s Famous Fried Chicken 526 E. MLK Blvd.

(423) 752-9198 champyschicken.com Charlie’s Restaurant & Lounge 8504 Dayton Pike (423) 842-9744 charliesrestaurantlounge.com Chattanooga Billiard Club 725 Cherry St. (423) 267-7740 cbcburns.com Chattanooga Billiard Club East 110 Jordan Dr. (423) 499-3883 cbcburns.com Chattanooga Brewing Company 1804 Chestnut St. (423) 702-9958 chattabrew.com Cheddar’s 2014 Gunbarrel Rd. (423) 805-2233 cheddars.com 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

28 • THE PULSE • NOVEMBER 17, 2016 • CHOW DINING GUIDE • CHATTANOOGAPULSE.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 Firebirds Wood Fired Grill 2107 Gunbarrel Rd. (423) 308-1090 firebirdsrestaurants.com

Firehouse Subs 3849 Dayton Blvd. Ste. 101 423) 877-2345 6025 E. Brainerd Rd. Ste. 110 (423) 893-3473 1820 Gunbarrel Rd. Ste. 700 (423) 475-5491 firehousesubs.com Fireside Grille 3018 Cummings Hwy. (423) 821-9898 Five Guys Burgers & Fries 124 Stuart Rd. (423) 476-4878 401 Broad St. (423) 531-8267 2020 Gunbarrel Rd. (423) 664-3500 5110 Hixson Pike (423) 870-7772 fiveguys.com Flying Squirrel Bar 55 Johnson St. (423) 602-5980 flyingsquirrelbar.com Food Works 205 Manufacturers Rd. (423) 752-7487 foodworksrestaurant.com Fresh To Order 1919 Gunbarrel Rd. Ste. 103 (423) 826-5000 freshtoorder.com Full Moon American Burger Bar 61 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 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 Jack’s 3530 Cummings Hwy. (423) 821-6888 eatatjacks.com Jefferson’s 618 Georgia Ave. (423) 710-1560 jeffersonsrestaurant.com Jenkins Country Style Buffet 4134 Ringgold Rd. (423) 629-5449 jenkinsbuffet.com Kacey Home Cooking 6921 Lee Hwy. (423) 490-0896 kaceyhomecooking.com Karl’s Family Restaurant 5100 Hixson Pike (423) 875-5506 Keri’s Restaurant 2400 Executive Park NW (423) 303-3108 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) 493-9006 mossplace2.com Mountain City Club 729 Chestnut St. (423) 756-5584 mountaincityclub.org Ms. Debbie’s Nightlife Lounge 4762 Hwy. 58 (423) 485-0966 Mrs. B’s Reggae Cafe 3103 Broad St. (423) 702-5808 Mt. Vernon Restaurant 3535 Broad St. (423) 266-6591 mymtvernon.com Nick and Linda’s 4762 Hwy. 58 Ste. 116 (423) 386-5404 Niedlov’s Breadworks 215 E. Main St. (423) 756-0303 Nikki’s Drive Inn 899 Cherokee Blvd.

(423) 265-9015 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. (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 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

THE PULSE • CHOW DINING GUIDE • NOVEMBER 17, 2016 • CHATTANOOGAPULSE.COM • 29

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

30 • THE PULSE • NOVEMBER 17, 2016 • CHOW DINING GUIDE • CHATTANOOGAPULSE.COM

BBQ Choo Choo Bar-B-Que 6410 Hixson Pike (423) 843-9554 3951 Ringgold Rd. (423) 629-1313 7910 E. Brainerd Rd. (423) 553-8888 900 Appling St. (423) 622-1802 Chubby’s Barbeque 3801 Rossville Blvd.

(423) 867-4422 Couch’s Barbecue 8307 Old Lee Hwy. (423) 238-4801 Dixie BBQ 1530 Boy Scout Rd. (423) 842-4025 Famous Dave’s 2212 Gunbarrel Rd. (423) 954-3227 homeofthebigslab.com Hickory Pit BBQ 5611 Ringgold Rd. (423) 894-1217 Lockhart’s Fire & Smoke Catering 1829 Carter St. (423) 421-8872 Memo’s 430 E. MLK Blvd.

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

(423) 899-7427 420 Broad St. (423) 265-7427 stickyfingers.com Sugar’s Ribs 2450 15th Ave. (423) 826-1199 sugarsribs.com

DELI Ankar’s Downtown

510 Broad St. (423) 266-0017 Ankar’s Hoagies 5018 Hixson Pike (423) 876-7158 4764 Hwy. 58 (423) 894-3808 5966 Brainerd Rd. (423) 899-3074 ankarshoagiesonline.com Daved’s Deli 7639 Middle Valley Rd. (423) 842-9088 Einstein Brothers Bagels 7737 E. Brainerd Rd. (423) 355-5380 5237 Hixson Pike (423) 877-2447 einsteinbros.com Figgy’s Sandwich Shop 805 Chestnut St. (423) 266-8675 Flatiron Deli 706 Walnut St. (423) 266-2620 flatiron-deli.com Glen Gene Deli 5748 Hwy. 153 (423) 877-9997 Greg’s 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 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 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 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 Cambridge Square 9454 Bradmore Ln. (423) 760-4198 cenizalounge.com Conga Latin Food 207 E. Main St. (423) 201-4806 Dos Amigos 3208 Amnicola Hwy. (423) 495-1802 El 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

THE PULSE • CHOW DINING GUIDE • NOVEMBER 17, 2016 • CHATTANOOGAPULSE.COM • 31

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.

32 • THE PULSE • NOVEMBER 17, 2016 • CHOW DINING GUIDE • CHATTANOOGAPULSE.COM

(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 174 E. Brainerd Rd., Ste. 100 (423) w475-6192 taconooga.com Taqueria Jalisco 1634 Rossville Ave. (423) 509-3430 850 Market St. Ste. 102 (423) 362-8056

PIZZA Community Pie 850 Market St. (423) 486-1743 communitypie.com Crust Pizza 3211 Broad St. (423) 756-4040 103 Signal Mtn. Rd. (423) 710-3780 crustpizza.com Fiamma Pizza Company 405 N. Market St.

(423) 713-7742 Jet’s Pizza 3600 Hixson Pike (423) 757-1616 jetspizza.com Lupi’s Pizza Pies 406A Broad St. (423) 266-5874 2382 N. Ocoee St. (423) 476-9464 5504 Hixson Pike (423) 847-3700 1414 Jenkins Rd. (423) 855-4104 9453 Bradmore Ln. (423) 602-7499 lupi.com Mellow Mushroom 205 Broad St. (423) 266-5564 2318 Lifestyle Way (423) 468-3737 mellowmushroom.com Mr. T’s Pizza and Ice Cream 3924 Tennessee Ave. (423) 821-5084 mrtspizza.com New York Pizza Dept.

5731 Hwy. 153 (423) 531-8830 indoughwecrust.com Old Chicago Pizza & Taproom 250 Northgate Mall Dr. (423) 877-3450 oldchicago.com

CHOW FALL 2016

Lupi's Pizza

L

upi’s Pizza is the winner of Best Pizza in Chattanooga for the past 10 years, and for a very good reason: they make great pizza.

When they first opened their doors downtown way back in 1996, they wanted to be the first Chattanooga pizzeria to serve authentic hand-tossed pizza. Now they have five locations in the metro area that supply customers with delicious pizzas featuring homegrown ingredients.

They also serve calzones, lasagna, fresh baked bread and garden salads, along with a large beer selection and fine wines that are available at reasonable prices. And the one main thing that makes Lupi’s Pizza such a unique place to eat is their funky, familyfriendly atmosphere.

Lupi’s has been known for sourcing local food whenever possible. They have local ground beef and ground sausage year round. The vegetables at the restaurants are either bought from local farms such as Flying Turtle Farm and Sequatchie Cove Farm.

Other locally sourced products are whole wheat flour, eggs, honey, cheddar cheese and mushrooms. The ingredients don’t travel much farther than you to get to the restaurants. A list of currently available local products can be found at each location.

Besides eating at one of the five locations in Hixson, East Brainerd, Cleveland, Ooltewah or Downtown, you can pick up a pizza and take it home and bake it. Lupis pick up ready-to-bake pizzas are super easy and no mess.

They would also love to cater your next event. Since 2001 they have been baking pizzas in their mobile unit all over the Southeast Tennessee Region (you’ve probably seen them at the Chattanooga Market).

As the holidays approach and you are looking for gift ideas, Lupi’s gift cards make a wonderful gift. They can be purchased at any Lupi’s location for any denomination desired. A full menu, plus hours and locations, can be found on their website at lupi.com THE PULSE • CHOW DINING GUIDE • NOVEMBER 17, 2016 • CHATTANOOGAPULSE.COM • 33

CHOW FALL 2016

Sing It or Wing It

There might be a lot of restaurants

that do karaoke, but there’s only one karaoke restaurant, and that title is held by Sing It or Wing It on Market Street.

Locally owned by Gina Bennett for the past six years, Sing it or Wing It has found a place in Chattanooga’s heart as a favorite for birthdays, office parties, family gettogethers, or just a great night out with friends.

Sign-ups for a spot on the karaoke stage can be filled online or at the door, and you’ll have over 25,000 karaoke songs to choose from. Need a little liquid courage to get yourself up on stage? Not a problem: Sing It or Wing It has a full bar with daily drink specials, about 60 different beers, and an array of mixed drinks.

If singing isn’t your forte, even after a few drinks, you’ll still have songs to choose from, thanks to Bennett’s creatively crafted menu.

The Sing It or Wing It menu boasts

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such samplings as the “Put A Ring On It” onion rings, vowing to have “Single Ladies” fall “Drunk in Love;” the “B.B. Skins” potato skins, made with cheddar and pepper jack cheese, bacon, and sour cream and the perfect cure for the “Midnight Blues;” or the “Alluring Adele,” deep fried cheesecake topped with powdered sugar, chocolate syrup and whipped cream that’ll have you “Rolling in the Deep.”

Entrees include the “Baby Got Back” ribs and the “Cash Cow”, a Johnny Cash-inspired 10-ounce rib-eye steak. But taking the main stage at Sing It or Wing It is, of course, the wings. They offer both smoked and grilled wings, along with thirteen different sauces, most of which are homemade.

They are open Tuesday through Sunday, and available for private parties only on Mondays. No one ever said eating out had to be boring, certainly not anyone who’s ever been to Sing It or Wing It.

CHOW FALL 2016

Terra Máe Restaurant H

ave an anniversary or an important date coming up? Want to treat your significant other to a romantic night of unique food and sophisticated ambiance? Whatever your reason, Terra Mae has a table ready with your name on it.

Terra Máe is an elegant restaurant located in the heart of downtown Chattanooga on 10th Street, serving a variety of decadent options that will delight the senses and enthrall your palate.

Everything from classic American dishes to distinct creations inspired by exotic locations finds a home on the menu, nestled beside comfortable favorites that are sure to delight.

An extensive wine list and craft cocktail program complements the food perfectly, ensuring that every bite is a memorable one.

However, this is not your everyday run of the mill American bistro. It is a place of charm and delicacy that truly engages all the senses in homage to the best traditions of high-end dining.

With a calming atmosphere, Rosemary Clooney and Eartha Kitt over the speakers, and a classy yet retro look, Terra Máe sets the mood for a night that you and your guests will be sure to remember. The subtle mid-century décor and original art add an old Hollywood feel that seems to enhance the sense of elegance and prestige, acting as a portal to bygone days of splendor and decadence.

If you are hoping to make a lasting impression or just looking to score a few extra brownie

points with your loved one, you can do so and possibly more by treating them to night out at Terra Máe. Go big or go home, right?

Terra Máe is open Monday through Thursday from 5 to 9 p.m., Friday and Saturday from 5 to 10 p.m., and Sunday from 11 a.m. to 3 p.m.

And remember, they'll always have a table waiting just for you.

THE PULSE • CHOW DINING GUIDE • NOVEMBER 17, 2016 • CHATTANOOGAPULSE.COM • 35

CHOW FALL 2016

Brewhaus Gastropub Maybe you’ve walked across the

Walnut Street Bridge and seen the twinkling of string lights from the outdoor porch. Or maybe you’ve driven past the small blue-grey building with the wooden doors and the rusty sign. Chances are, if you’ve been downtown in Chattanooga, you’ve seen the GermanAmerican gastro pub Brewhaus.

If you haven’t made it inside yet, it’s highly recommended; and if you have but it’s been a while since your last visit, it’s time to go back.

Open for five years, Brewhaus has comfortably integrated itself into the Chattanooga community as the only German-American res-

taurant and pub, welcoming locals and tourists alike. Why GermanAmerican? According to Michael Nolan, it was meant as a warm welcome to Volkswagen, along with “a niche thing nobody else was doing.”

The result, Nolan says, is “wholesome German food that makes you feel like Thanksgiving,” including schnitzel, bratwurst and pretzels the size of your face (a rough estimate).

Alongside the hearty array of food, Brewhaus also serves a wide assortment of bottled beers, both German and local craft, and constantly rotating tap specials.

Along with the great food and

36 • THE PULSE • NOVEMBER 17, 2016 • CHOW DINING GUIDE • CHATTANOOGAPULSE.COM

the tasty beer selection, there’s also a unique atmosphere.

Nolan describes how Brewhaus is meant to be a place for people to “just come and hang out,” explaining the main difference between Brewhaus and other restaurants: “We don’t rush you to leave like other restaurants.

We want you to stay.”

As if the great food and better beer isn’t incentive enough, Brewhaus also offers several community events, from trivia nights to parking lot parties. Nolan even teased

Brewhaus’ upcoming 5th Annual Tacky Sweater Christmas Party, with specials on tap from between six to eight breweries, live music, and a Toys for Tots drive.

Regardless of what brings you to Brewhaus, you’ll be welcomed with open arms, a sentiment Nolan echoes, saying, “When you walk through our door, you’ll be treated like family.”

CHOW FALL 2016

Mojo Burrito

Mojo

Burrito is a fun “holein-the-wall” spot that opened its doors for the first time in St. Elmo in 2002, enticing both local residents and people from all over with their tasty handmade burritos and other Tex-Mex style specialties.

And they’ve become so popular, they now have two more locations in Red Bank and East Brainerd, as well as a new location opening next year in Hixson.

The name was coined after owner Eve Williams was inspired by the cheeky British Character, Austin Powers. Which goes a long way to explain the often groovy décor, which is sure to spark interesting conversations. The bright colored walls and intriguing choice of local art work and furniture is enough to make anyone a fan of these little burrito bars.

Mojo Burrito has a wide variety of meal choices on their menu to accompany any number of diets, including vegan and vegetarian friendly meal choices. Any burrito or taco creation you can think up, Mojo Burrito will have it. Along with

some not-so-traditional choices like the shrimp Po boy burrito, the Nemo burrito, and their classic signature meat burrito.

They also offer a variety of meal options for the kiddos in the family, so everyone is bound to find something they will love.

Burritos and tacos aside, Mojo Burrito also offers a variety of other family favorites, like quesadillas, nachos, multiple salsas and queso, and delicious taco bowls. One patron described their experience as their “taste buds never having it so good.”

Better yet, their goal is to give back to the community that gives so much to them by keeping their restaurant, food and ingredients local.

If you’re looking for a new family friendly restaurant, with good food, a fun atmosphere, and wanting to get the most bang for your buck, you definitely need to take a trip over to Mojo’s and try them out.

And if you’re looking for a recommendation, the Macho Nachos with lots of guacamole can’t be beat.

THE PULSE • CHOW DINING GUIDE • NOVEMBER 17, 2016 • CHATTANOOGAPULSE.COM • 37

CHOW FALL 2016

Mellow Mushroom Chattanooga's destination for food, drinks and good times!

M

ellow is a state of mind, and for Mellow Mushroom, it’s also a way of being. The first location was born in Atlanta in 1974, a product of the “free-wheelin’ hippy culture” of the 1970’s. The idea back then was the same as it is now: to make the most delicious, craveable pizza on the planet. The founders of Mellow Mushroom dreamed of a world where happiness could be found in the simplest things, like a mouthwatering slice of pizza and an ice-cold beer.

Today the Mellow Mushroom family encompasses a wide variety of restaurant locations across the country. Walking into one Mellow is a totally different experience from any other in America. Open since 2001, the downtown Chattanooga Mellow Mushroom at 205 Broad St. is in the original Coca-Cola bottling plant and features oversized Coke bottle caps as awnings over its sidewalk patio.

The Hamilton Place Mellow Mushroom at 2318 Lifestyle Way, which was built from scratch in 2011, features an Alice in Wonderland theme and stadium seating for viewing the pizza bakers perform their doughy antics.

When it comes to Mellow Mushroom’s specialty pies, creative combinations abound. Popular choices include the Thai Dye, which begins with an olive oil and garlic base topped with grilled curry chicken, mozzarella, roma tomatoes, onions, fresh basil, cucumbers and a swirl of Thai chili sauce. The Magical Mys-

tery Tour has a pesto base and crust with button and portobello mushrooms, mozzarella, feta, spinach and jalapeños. Ragin’ for Cajun?

The Bayou Bleu’s spicy bleu cheese base is topped with grilled shrimp and andouille sausage, then covered in mozzarella and garnished with chives.

Diners can also enjoy vegan and vegetarian options like the Mega Veggie—mozzarella, sun-dried tomatoes, spinach, green peppers, mushrooms, onions, black olives, roma tomatoes, broccoli, feta, banana peppers, artichoke hearts and tofu—or hit the opposite end of the spectrum with carnivore choices such as the Mighty Meaty, a pizza featuring pepperoni, sausage, ground beef, ham and applewood smoked bacon. In addition to specialty pies on their spring water dough, Mellow Mushroom also offers calzones, hoagies and salads with a wide variety of ingredients and toppings.

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Complementing the eclectic menu is a robust selection of beers. The downtown Mellow Mushroom has 40 selections on tap, while the Hamilton Place Mellow offers 64 draft choices. Both locations have additional bottled offerings, and upto-the-minute beer menus are available on the Untappd app.

Thursdays are $2 wine days at both locations, and both Mellows offer hand-crafted cocktails for $5 every Sunday. Happy hour at both locations feature $3 draft beer selections along with $3 appetizers including bruschetta, hummus, pretzel bites and Capri salads.

Both of Mellow Mushroom’s Chattanooga locations are locally-owned and regularly support the community through give-back events. Recent partners have included Battle Academy, the TN 2 chapter of veterans’ advocacy group Rolling Thunder, and Partnership for Families, Children and Adults.

The Scoop

The originators of Classic Southern Pizza featuring a unique and flavorful crust that is a true original.

Mellow Mushroom 205 Broad St. (423) 266-5564 2318 Lifestyle Way (423) 468-3737 mellowmushroom.com

THE PULSE • CHOW DINING GUIDE • NOVEMBER 17, 2016 • CHATTANOOGAPULSE.COM • 39

ARTS & ENTERTAINMENT CALENDAR

Thanksgiving Market (423) 697-3246 chattanoogastate.edu Hamlet 7:30 p.m.

Covenant College 14049 Scenic Hwy. (706) 820-1560 covenant.edu

SATURDAY11.19 Brainerd Farmers Market 10 a.m.

Grace Episcopal Church 20 Belvoir Ave. (404) 245-3682 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 Legacy Ball 2016: Speakeasy Soiree 6:45 p.m.

The Historic Read House Hotel 827 Broad St. (423) 266-4121 ballettennessee.org Gianni Schicchi 7 p.m.

Northside Presbyterian Church 923 Mississippi Ave. (423) 266-1766 operatn.org Dale Jones 7:30, 9:45 p.m.

The Comedy Catch 1400 Market St.

(423) 629-2233 thecomedycatch.com Hay Fever 7:30 p.m.

Dorothy Hackett Ward Theatre 752 Vine St. (423) 425-4269 utc.edu/fine-arts-center The Secret Garden 7:30 p.m.

Chattanooga State Humanities Theatre 4501 Amnicola Hwy. (423) 697-3246 chattanoogastate.edu

SUNDAY11.20 Arts, Crafts, and Hobbies Fair 10 a.m.

Collegedale SeventhDay Adventist Church 4829 College Dr. E. (423) 396-2134 collegedalechurch.com Thanksgiving Market 11 a.m.

First Tennessee Pavilion 1829 Carter St. (423) 402-9957 chattanoogamarket.com Hamlet 2 p.m.

Covenant College 14049 Scenic Hwy. (706) 820-1560 covenant.edu The Secret Garden 2:30 p.m.

Chattanooga State Humanities Theatre 4501 Amnicola Hwy. (423) 697-3246

chattanoogastate.edu Chattanooga Bach Choir “Northern Lights” 6 p.m.

St. Paul’s Episcopal Church 305 W. 7th St. (423) 266-8195 chattanoogabachchoir.org Dale Jones 7:30 p.m.

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

MONDAY11.21 One Table: Causeway’s CityWide Thanksgiving Potluck 11:30 p.m.

Miller Plaza 800 Market St. (423) 521-5554 causeway.org/onetable Red Bank Farmers Market 4 p.m.

Red Bank United Methodist 3800 Dayton Blvd.

(423) 838-9804 lookoutfarmersmarket.com Etude & Prelude Fall Concert 7:30 p.m.

Chattanooga School for the Arts & Sciences 865 E. 3rd St. (423) 267-8583 chattanoogasymphony.org

TUESDAY11.22 East Brainerd Farmers Market 4 p.m.

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

WEDNESDAY11.23 Main Street Market 4 p.m.

325 E. Main St. mainstfarmersmarket.com Wednesday Night Chess Club 6 p.m.

Downtown Library 1001 Broad St. (423) 643-7700 chattilibrary.com Chosen for Change: A Father’s Perspective 6 p.m.

Chattanooga State CAT Building 4501 Amnicola Hwy. (423) 697-4400 chattanoogastate.edu Open Mic Wednesday 7 p.m.

The Comedy Catch 1400 Market St. (423) 629-2233 thecomedycatch.com Free Kittens Comedy Showcase 7:30 p.m.

JJ’s Bohemia 231 E. MLK Blvd.

(423) 266-1400 jjsbohemia.com

Map these locations on chattanoogapulse.com. Send event listings at least 10 days in advance to: calendar@chattanoogapulse.com CHATTANOOGAPULSE.COM • NOVEMBER 17, 2016 • THE PULSE • 41

42 • THE PULSE • NOVEMBER 17, 2016 • CHATTANOOGAPULSE.COM

FOOD & DRINK ∙ DINING OUT

The Future Of Billiards Is Here Diamond Billiard Club brings great food and classy entertainment together

By Marc T. Michael Pulse contributor

W

HAT DO YOU PICTURE WHEN you hear the words, “pool hall”? For many people, they evoke images of dense clouds of smoke, greasy bar food, warped cues and a parade of shady characters and hustlers looking to take a sucker’s money. Jason Peterson envisioned something much grander than that, and in four years he, along with a top notch, dedicated staff, has made Diamond Billiard Club the premier billiards club in the area.

Seven Diamond bar tables and two nine-foot Diamond tables are kept in peak condition with a robust schedule of maintenance and upgrades. A full-service pro shop offers custom work and the top names in pool cues and accessories and much effort is expended to ensure that players both casual and serious have the very best environment to ply their sport.

The club hosts pool leagues every Wednesday and Thursday and sponsors an open 9-ball tournament Saturdays at 5 p.m. The venue is also a big supporter of the Great Chattanooga Dart Association’s dart leagues as well an in-house league and a blind draw every Friday, Saturday and Sunday. Ten steel tip dart boards provide ample room to play and this Thanksgiving Diamond Billiard is hosting a “Turkey Shoot” dart tournament with $500 added to the pot courtesy of Fireball Whiskey.

Besides darts and pool, Diamond holds

Diamond Billiard Club

Open daily 11 a.m. to 3 a.m.

3600 Hixson Pike ∙ Chattanooga (423) 877-5882 www.thediamondbilliardclub.com

an NFL Sunday Ticket and fifteen large flat screen televisions assure a good view of the gridiron action from anywhere in the bar.

While Diamond Billiard goes to great lengths to ensure the best experience in amusements, it is the kitchen that is the heart and soul of the establishment. The overwhelming majority of offerings are made from scratch, in house, with very little of the frozen stuff so common elsewhere. Kitchen manager Julia Askew strives to keep the menu fresh, interesting and ever-changing (a new menu is due this January, as a matter of fact.)

The menu, itself a testament to the sense of humor Diamond Billiard thrives on, features a broad array of meticulously crafted recipes with fanciful names including the Rise and Swine, a burger with pulled pork, bacon and a fried egg, the Touchy Philly cheese steak made with think sliced sirloin, peppers and onions combined with a blend of secret seasonings, and the Mother Cluckin Wrap, a tomato basil wrap filled with grilled chicken and chipotle goodness.

While every bar from here to Timbuktu advertises their wings as “award winning,” Diamond Billiard’s wings have, in fact, won awards, most notably a People’s Choice Award and a Whiskey and Wings Award for their Blackberry Bourbon Sriracha sauce.

Diamond offers fourteen handmade sauces and four dry rubs,

“While Diamond Billiard goes to great lengths to ensure the best experience in amusements, it is the kitchen that is the heart and soul of the establishment. including popular favorites like Sirachi Garlic, Jalapeno Chedder, and the aptly-named Insane Sauce, as well as more exotic fare like the El Flamo Del Gato and the ever popular Cheech and Chong, a sauce/dry rub combo with a distinctive southwestern kick.

Wednesdays are Wing Day with specials all day long.

The Diamond bar is no less exceptional with a selection of fine spirits that rival establishments twice as big and four times as costly. Thirteen taps (two nitro taps) dispense a rotating selection

of old favorites and craft brews and the bar regularly holds Pint Nights featuring the best of local breweries. Bar manager and local favorite Heston Mercer knows his craft and offers a number of original cocktails that can’t be had anywhere else.

While Jessie maintains that, “If you love what you do, you never work a day in your life,” it is clear that a great deal of hard work, dedication and a genuine love for what they do has made Diamond Billiard Club the best at what they do.

CHATTANOOGAPULSE.COM • NOVEMBER 17, 2016 • THE PULSE • 43

MUSIC

Meet The Original Old Time Traveler Matt Downer gets fiddlin’ old-school style on new album

In an ever-growing industry of synthetic style music and catchy pop songs that will continue to dominate the charts, it’s nice to take a step back and enjoy some simpler styles now and again. Charles and Myrtle’s Coffeehouse regularly pulls in unique talent from all corners of the world, and this week’s artist is no exception.

Hailing from the Deep South comes Michael Koppy, a man of many talents who found his love of music at age 17. Koppy’s hilariously detailed biography on his website will give you a bit of insight into his life, but it’s this music that’ll hold on to you, with a low and slow country voice, deep guitar strings plucking alongside the sweetest pitched violins for a warm, folksy feeling. His site features a whole host of his music for preview or purchase.

Interestingly enough, Koppy did not perform publically for 25 years due to involvement with producing and directing concerts, stage musicals, and other artistic outlets, but a chance encounter at a hotel in San Francisco in 2001 put him back on stage.

It’ll be a treat to hear this Southern gentleman strumming out a homey tune, so mark your calendars for Charles and Myrtle’s this Saturday. — Brooke Brown Michael Koppy Saturday, 8 p.m.

Charles and Myrtle's Coffeehouse 105 McBrien Road (423) 892-4960 www.christunity.org 44 • THE PULSE • NOVEMBER 17, 2016 • CHATTANOOGAPULSE.COM

Photo by William Johnson

Michael Koppy Sings A Sweet, Homey Tune

By Marc T. Michael Pulse Music Editor

T

HERE OUGHT TO BE AN AWARD. FEW people have done as much for a particular genre of music in this area as Matt Downer. From the New Binkley Brothers to the Old Time Travelers, a myriad of solo projects and the revival of the Great Old Time Southern Fiddler’s Convention, Matt’s dedication to the preservation and performance of “old time” music is second to none.

Like his peer and contemporary Lon Eldridge, Downer is as much ethnomusicographer as

anything, but while Eldridge’s contributions tend to be a bit more urban (and urbane,) Downer is pure Appalachian folk, an important and surprisingly underrepresented class of music.

For all his skill, talent and dedication to preserving—and adding to—the music that arose from and defined the region we call home, his greatest contribution is at once obvious and yet potentially overlooked. Carl Sagan, a personal hero, was no doubt a brilliant scientist and author, but the most useful thing he did for the public at large was popularizing science for the masses (a role now filled by the likes of Neil deGrasse Tyson and Bill Nye.)

MUSIC

“Sometimes bright and festive, sometimes more somber and reflective, the wordless music of Downer’s new album beautifully captures the imagery of the hills and hollows of Tennessee, a soundtrack of the region.”

In much the same way Downer has worked tirelessly to bring the music of the hills to an audience who might never have encountered it otherwise and the value of that cannot be underestimated. There are undoubtedly professional ethnomusicographers who labor away collecting and cataloging, debating and writing dissertations, but their work is practically unknown outside the halls of academia, whereas Downer works tirelessly to bring that music back in to the cultural consciousness and his success so far is a gift to the music scene in particular and the community at large.

With that in mind, it is with some excitement that he has a new album, Old Time Traveler (Original Fiddle Tunes from the Tennessee Valley) scheduled for release in two weeks on

December 1st. It is worth noting that while Downer expends a great deal of effort in rediscovering old tunes, he is no less adept at writing altogether new music within the parameters of the old style and this new release is a testament to that.

There are eight tracks altogether, each one an original composition, yet I defy anyone to find a single note that does not ring with the authenticity of the oldest, most beloved and respected tunes of the region.

The album, written and performed entirely by Downer, is all instrumental: fiddle, banjo and guitar. Rarely do I review an instrumental album, not from any aversion to them, but because a) they aren’t that common here, and b) I am, at heart, a lyric guy.

I used to play music with a Russian friend of mine who was a walking encyclopedia of Russian folk, and while his English was pretty good, there was sometimes difficulty in directly translating the lyrics he sang. It was never

an issue though, as we both agreed that music itself, pure, raw music, is the closest thing we have to a universal language and that is nowhere so true as in the tracks of Old Time Traveler.

Sometimes bright and festive, sometimes more somber and reflective, the wordless music of Downer’s new album beautifully captures the imagery of the hills and hollows of Tennessee, a soundtrack of the region. In an era where the phrase “roots music” has become a catch-all for every would-be rock band that bought itself a mandolin, Downer’s music brings gravitas. His roots are real and they run deep, all the way back to the music and people whose compositions and passionate performances defined a region and its people.

The album will be available via download through iTunes, etc. on December 1st, but early copies can be had now at live shows or by contacting Downer directly through the Old Time Travelers website and Facebook page.

Richard Lloyd To Make Black Friday Memorable Kids, there is a story I’ve been sitting on for a while, saving it for a cover as I think the gravity of it deserves that sort of attention. I’m still saving it for that cover story, but for now the cat has to be let out of the bag, at Photo by Erik Iverson least a bit.

Richard Lloyd, founding member of the band Television and all-around genuine living legend, has a new band comprised of the some of the most talented musicians in the area, along with a new batch of songs written as only Lloyd could write them.

They will be performing those new tunes on Nov. 25th (Black Friday) at JJ’s Bohemia along with local favorites Mythical Motors and SuperBody. It’s a big damn deal kids, a historical show, one of the most significant to come along in a long time.

It would be a terrible shame to miss the Chattanooga debut of a man who has literally played alongside some of the greatest names in the history of rock music. Forget the shopping malls and tense evenings with distant cousins you don’t particularly get along with, there is only one place to be on the day after Thanksgiving: JJ’s Bohemia.

— Marc. T. Michael

THU11.17

FRI11.18

SAT11.19

Blues Traveler

Roger Alan Wade

Double Dick Slick

Platinum albums, Granny awards, worldwide fame... and now you can see them up close and personal in an intimate setting.

8 p.m.

Revelry Room 41 Station St. revelryroom.co

The consumate country songwriter and legendary performer brings his guiatar and wit downtown for another memroable show.

9 p.m.

Puckett’s Restaurant 2 W. Aquarium Way puckettsgro.com

Chattanooga rockers, along with KOZA and Red Necklace, make for a hot night on a cold Novemebr evening.

9 p.m.

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

CHATTANOOGAPULSE.COM • NOVEMBER 17, 2016 • THE PULSE • 45

LIVE MUSIC CALENDAR

Blues Traveler

THURSDAY11.17 Jazz Brunch with Selena Duncan 11 a.m.

Granfalloon 400 E. Main St. #120 granfalloonchattanooga.com 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 Live Bluegrass 6:30 p.m.

Whole Foods Market 301 Manufacturers Rd. wholefoodsmarket.com Gianni Schicchi 7 p.m.

Northside Presbyterian Church 923 Mississippi Ave. operatn.org Jimmy Harris 7 p.m.

The Coconut Room 6925 Shallowford Rd. thepalmsathamilton.com Bluegrass Thursdays 7:30 p.m.

Feed Co. Table & Tavern 201 W. Main St. feedtableandtavern.com Jesse James & Tim Neal 7:30 p.m.

Mexi-Wing VII 5773 Brainerd Rd.

46 • THE PULSE • NOVEMBER 17, 2016 • CHATTANOOGAPULSE.COM

mexi-wingchattanooga.com Tchaikovsky Symphony No. 5 and Elgar’s Cello Concerto 7:30 p.m.

Tivoli Theatre 709 Broad St. tivolichattanooga.com Blues Traveler 8 p.m.

Revelry Room 41 Station St. revelryroom.co Keepin’ It Local 8 p.m.

The Social 1110 Market St. publichousechattanooga.com Open Mic with Hap Henninger 9 p.m.

The Office @ City Cafe 901 Carter St. citycafemenu.com Jesse and the Patron Haints, Johnny Monster Band

COURTNEY HOLDER Courtney Holder is making waves in the Southeast music scene. Her style is best described as Stevie Nicks meets Jewel with a Southern flare.

Courtney Holder Saturday, 9 p.m.

Puckett’s Restaurant 2 W. Aquarium Way puckettsgro.com

9 p.m.

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

FRIDAY11.18 Eddie Pontiac 6 p.m.

El Meson 2204 Hamilton Place Blvd. elmesonrestaurant.com Binji Varsossa 6 p.m.

Cancun Mexican Restaurant & Lounge 1809 Broad St. (423) 266-1461 Chamber Music for Body and Soul IV 7 p.m.

UTC Fine Arts Center 725 Vine St.

utc.edu/fine-arts-center Winds & Percussion Fall Concert 7 p.m.

Center for Creative Arts 1301 Dallas Rd. centerforcreativearts.net Tim Lewis 7 p.m.

El Meson 248 Northgate Park elmesonchattanooga.com Gianni Schicchi 7 p.m.

Northside Presbyterian Church 923 Mississippi Ave. operatn.org Jimmy Harris 7 p.m.

The Coconut Room 6925 Shallowford Rd. thepalmsathamilton.com Rainbow Kitten Surprise 8 p.m.

Revelry Room 41 Station St. revelryroom.co Radney Foster 8 p.m.

Barking Legs Theater 1307 Dodds Ave. barkinglegs.org Priscilla and Lil’ Rickee 8:30 p.m.

The Foundry 1201 Broad St. chattanooganhotel.com Maserati, Monomath, Vincas 9 p.m.

JJ’s Bohemia 231 E. MLK Blvd. jjsboehemia.com Roger Alan Wade 9 p.m.

LIVE MUSIC CALENDAR

The Aquaducks Puckett’s Grocery and Restaurant 2 W. Aquarium Way puckettsgro.com/chattanooga A Galaxy Purple 9 p.m.

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

Clyde’s On Main 122 W. Main St. clydesonmain.com Cinnamon Groove 10 p.m.

Raw Bar & Grill 409 Market St. rawbarandgrillchatt.com Black Cat Moon 10 p.m.

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

SATURDAY11.19 Grace in Action Community Block Party 12 p.m.

Rossville Athletic Center 301 Williams St. Rossville, Georgia Eddie Pontiac 6 p.m.

El Meson 2204 Hamilton Place Blvd. elmesonrestaurant.com Binji Varsossa 6 p.m.

Cancun Mexican Restaurant & Lounge 1809 Broad St.

(423) 266-1461 Gianni Schicchi 7 p.m.

Northside Presbyterian Church 923 Mississippi Ave. operatn.org Tim Lewis 7 p.m.

El Meson 248 Northgate Park elmesonchattanooga.com Jimmy Harris 7 p.m.

The Coconut Room 6925 Shallowford Rd. thepalmsathamilton.com Gregory Tardy Quintet 8 p.m.

Barking Legs Theater 1307 Dodds Ave. barkinglegs.org The Temptations and the Four Tops 8 p.m.

The Tivoli 709 Broad St. tivolichattanooga.com Priscilla and Lil’ Rickee 8:30 p.m.

The Foundry 1201 Broad St. chattanooganhotel.com Courtney Holder 9 p.m.

Puckett’s Grocery and Restaurant 2 W. Aquarium Way puckettsgro.com/Chattanooga River Rock Tour 9 p.m.

Ziggy’s Bar and Grill 607 Cherokee Blvd. ziggysbarandgrill.net Tennessee’s Dead

9 p.m.

Revelry Room 41 Station St. revelryroom.co Double Dick Slick, KOZA, Red Necklace 9 p.m.

JJ’s Bohemia 231 E. MLK Blvd. jjsboehemia.com Hap Henninger 10 p.m.

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

Raw Bar & Grill 409 Market St. rawbarandgrillchatt.com Black Cat Moon 10 p.m.

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

SUNDAY11.20 Ryan Oyer 11 a.m.

Flying Squirrel Bar 55 Johnson St. flyingsquirrelbar.com Sweet Georgia Sound 12:30 p.m.

First Tennessee Pavilion 1829 Carter St. chattanoogamarket.com Jam-N-Soul Brunch with 2DeepWithin 1:30 p.m.

Jazzanooga Arts Space 431 E. MLK Blvd.

jazzanooga.org Jalil Muhammad Trio 1:30 p.m.

Flying Squirrel Bar 55 Johnson St. flyingsquirrelbar.com Louisa Branscomb & Friends of Distinction 3 p.m.

Barking Legs Theater 1307 Dodds Ave. barkinglegs.org Violin x 2 with Sheri Peck & Bryony Stroud-Watson 3 p.m.

Southside Studio 1431 Market St. southsidestudio.co Chattanooga Bach Choir “Northern Lights” 6 p.m.

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

Long Haul Saloon 2536 Cummings Hwy. (423) 822-9775

MONDAY11.21 Open Mic Night 6 p.m.

Puckett’s Grocery 2 W. Aquarium Way puckettsgro.com Monday Nite Big Band 7 p.m.

The Coconut Room 6925 Shallowford Rd. thepalmsathamilton.com Etude & Prelude Fall Concert CHATTANOOGAPULSE.COM • NOVEMBER 17, 2016 • THE PULSE • 47

LIVE MUSIC CALENDAR

Bill McCallie and In Cahoots 7:30 p.m.

Chattanooga School for the Arts and Sciences 865 E. 3rd St. mycsas.com Very Open Mic 8 p.m.

The Well 1800 Rossville Blvd. #8 wellonthesouthside.com Open Air with Jessica Nunn 7:30 p.m.

The Granfalloon 400 E. Main St. granfalloonchattanooga.com

TUESDAY11.22 Tom Cordell Trumpet Improv Ensemble 6 p.m.

Spring Hill Suites 495 Riverfront Pkwy . springhillsuites.com Bill McCallie and In Cahoots 6:30 p.m.

Southern Belle Riverboat 201 Riverfront Pkwy. chattanoogariverboat.com Open Mic with Mike McDade 8 p.m.

Tremont Tavern 1203 Hixson Pike tremonttavern.com

WEDNESDAY11.23 Eddie Pontiac 5:30 p.m.

El Meson

48 • THE PULSE • NOVEMBER 17, 2016 • CHATTANOOGAPULSE.COM

248 Northgate Park elmesonrestaurant.com The Other Guys 6 p.m.

Spring Hill Suites 495 Riverfront Pkwy. springhillsuites.com Jimmy Harris 7 p.m.

The Coconut Room 6925 Shallowford Rd. thepalmsathamilton.com Open Jam 8 p.m.

Raw Dance Club 409 Market St. rawbarandgrillchatt.com Wednesday Night Jazz 8 p.m.

Barking Legs Theater 1307 Dodds Ave. barkinglegs.org Priscilla & Little Rickee 8 p.m.

Las Margaritas 1101 Hixson Pike (423) 756-3332 The Prime Cut Trio 9 p.m.

The Palms at Hamilton 6925 Shallowford Rd. thepalmsathamilton.com Sullivan Band 9 p.m.

Bud's Sports Bar 5751 Brainerd Rd. budssportsbar.com Map these locations on chattanoogapulse. com. Send event listings at least 10 days in advance to: calendar@chattanoogapulse.com

RECORD REVIEWS ∙ ERNIE PAIK

Hope Sandoval and the Warm Inventions Until the Hunter, Iannis Xenakis La Légende d’Eer

Hope Sandoval and the Warm Inventions Until the Hunter (Tendril Tales)

Iannis Xenakis La Légende d’Eer (Karlrecords)

H

Hunter, after sixteen years of existence.

The 9-minute opener “Into the Trees” brings to mind the woozy, psychedelic wandering of Mazzy Star’s track “She Hangs Brightly” with entrancing organ drifting and low tom-tom beats, using mallets to soften each blow. The haunting “A Wonderful Seed” offers vague glimpses of what sounds like an invented folk tale involving a woman’s possible ocean drowning and reincarnation as a temptress; however, it’s a track that’s best simply felt rather than examined, with lazy rhymes and loose poetry that could have benefited

ope Sandoval is best known as the effortlessly sensual, distant and compulsively shy singer of the post-Paisley Underground band Mazzy Star, whose hazy, seductive and lightly psychedelic ‘90s work such as the surprise hit “Fade into You” quite possibly had a measurable impact on fertility rates among Generation X. Her outfit The Warm Inventions, formed with My Bloody Valentine drummer Colm Ó Cíosóig, feels like a logical and spiritual extension of Mazzy Star, and it’s a project that is unhurried in both style and execution, having only released its third album, Until the

from some refining.

“Let Me Get There” pairs Sandoval with singer Kurt Vile, offering a laid-back Californian soft-rock vibe with gentle-yet-brisk lead electric guitar lines; they sing the refrain of “It’s all in the groove” with a straight face and trade lines like a Lee Hazlewood/ Nancy Sinatra duet.

About halfway through the album, the listener might think it has settled into a routine, but that notion is dispelled with the lively “Isn’t It True” shaking off the dust and the closing “Liquid Lady” that lays on a thick blues veneer. One wonders why more artists haven’t mined this territory rather than, say, faux Americana; while Sandoval and friends make it sound easy, it’s a delicate operation to pull off right—the details here often don’t make a strong impression, while the mood is what lingers in the listener’s head.

W

hen this writer is feeling particularly jaded, being insufferable and making sour, frowny facial expressions while skipping ahead through countless underwhelming new releases on Spotify, one of his go-to music sources for a refreshing jolt is the late Greek

composer Iannis Xenakis who left behind an overwhelming body of work that is often mind-boggling in its complexity.

It’s an understatement to say that he was ahead of his time; people may never catch up with him and his work, which sometimes was based on mathematical functions and scientific concepts with a deep interest in architecture and engineering. He thrived using electronics and electro-acoustic techniques, as well as orchestras, to present bold, truly groundbreaking sounds and multi-media experiences.

The release at hand is Xenakis’ electro-acoustic work La Légende d’Eer, produced in a new vinyl edition (and also available digitally) using apparently the only original version Xenakis presented in 1978 at the Darmstädter Ferienkurse and correcting some problems with previous releases of this piece. It was intended to be presented in “Le Diatope,” an architectural space of Xenakis’ design, with a visual component with hundreds of lights and mirrors, and the piece was created for the opening of the Pompidou Centre in Paris.

The main source of inspira-

tion for the work is Plato’s “Myth of Er” from Republic, an account discussing the afterlife and rewards versus punishments for a virtuous life, and Xenakis—an atheist—also drew from the theological musings in Blaise Pascal’s Pensées. Xenakis used computeraided composition and stochastic functions (the fancy-pants way to say “randomly generated”) to create patterns, and it’s a piece that is not for the faint of heart.

The “Myth of Er” mentions openings to the sky (a sort of heaven, if you will) along with openings into the ground (a sort of hell), and with that in mind, LLa Légende d’Eer sounds like it begins and ends in heaven with a lengthy excursion in hell. It’s bookended with high frequency tones, wandering between the right and left stereo channels, that twinkle and sparkle, while the middle section is nightmarish, with an impossibly complicated maelstrom of extended squeaks, harsh noise, metallic clangs, percussion that sounds like skeleton bones falling apart and much more.

It’s a piece that is truly sublime—to borrow Immanuel Kant’s definition—being both awe-inspiring and terrifying.

CHATTANOOGAPULSE.COM • NOVEMBER 17, 2016 • THE PULSE • 49

FREE WILL ASTROLOGY

The List

will have an unusually high chance of making fruitful contact with a Higher Power or Illuminating Source in the coming weeks. I doubt that 716-7762323 is the right contact information.

But if you trust your intuition, I bet you’ll make the connection.

Best Thanskgiving Southern Dishes

ROB BREZSNY

Our cover story this week is about how to make a traditional Southern-style Thanksgiving dinner. And, as we all know, it's really all about the side dishes.

So the folks at Southern Living have put together their list of the best Southern Sides.

• Slow-Cooker Sweet Potatoes with Bacon • Grandmother Carter's Cornbread Dressing • Classic Sweet Potato Casserole • Roasted Vegetable Salad with Apple Cider Vinaigrette • Tee's Corn Pudding • Parsnip-Potato Soup • Mashed Potatoes with Greens • Cheese Cracker-Topped Squash Casserole • Cheesy Broccoli-and-Rice Casserole • Stuffing-Stuffed Onions • Green Bean Salad with Hearts of Palm • Two-Potato Gratin • New-School Cranberry Salad • Roasted Cauliflower-andGarlic Soup Get all the recipes at southernliving.com/food/holidays-occasions/thanksgiving-dinner-sidedishes ... and have a great day!

SCORPIO (Oct. 23-Nov. 21): Does the word “revolution” have any useful meaning? Or has it been invoked by so many fanatics with such melodramatic agendas that it has lost its value? In accordance with your astrological omens, I suggest we give it another chance. I think it deserves a cozy spot in your life during the next few months. As for what exactly that entails, let’s call on author Rebecca Solnit for inspiration. She says, “I still think the [real] revolution is to make the world safe for poetry, meandering, for the frail and vulnerable, the rare and obscure, the impractical and local and small.”

SAGITTARIUS (Nov. 22-Dec. 21): “We all have ghosts inside us, and it’s better when they speak than when they don’t,” wrote author Siri Hustvedt.

The good news, Sagittarius, is that in recent weeks your personal ghosts have been discoursing at length.

They have offered their interpretation of your life’s central mysteries and have provided twists on old stories you thought you had all figured out. The bad news is that they don’t seem to want to shut up. Also, less than 25 percent of what they have been asserting is actually true or useful. But here’s the fantastic news: Those ghosts have delivered everything you need to know for now, and will obey if you tell them to take an extended vacation.

CAPRICORN (Dec. 22-Jan. 19): In the film Bruce Almighty, Morgan Freeman plays the role of God, and Capricorn actor Jim Carrey is a frustrated reporter named Bruce Nolan.

After Nolan bemoans his rocky fate and blames it on God’s ineptitude, the Supreme Being reaches out by phone. (His number is 716-7762323.) A series of conversations and negotiations ensues, leading Nolan on roller-coaster adventures that ultimately result in a mostly happy ending. According to my reading of the astrological omens, you Capricorns

50 • THE PULSE • NOVEMBER 17, 2016 • CHATTANOOGAPULSE.COM

AQUARIUS (Jan. 20-Feb. 18): Some spiders are both construction workers and artists. The webs they spin are not just strong and functional, but also feature decorative elements called “stabilimenta.” These may be as simple as zigzags or as complex as spiral whorls. Biologists say the stabilimenta draw prey to specific locations, help the spider hide, and render the overall stability of the web more robust. As you enter the web-building phase of your cycle, Aquarius, I suggest that you include your own version of attractive stabilimenta. Your purpose, of course, is not to catch prey, but to bolster your network and invigorate your support system. Be artful as well as practical.

(Thanks to Mother Nature Network’s Jaymi Heimbuch for info on stabilimenta.)

PISCES (Feb. 19-March 20): “Aren’t there parts of ourselves that are just better left unfed?” asked Piscean author David Foster Wallace. I propose that we make that one of your two keynotes during the next four weeks.

Here’s a second keynote: As you become more and more skilled at not fueling the parts of yourself that are better left unfed, you will have a growing knack for identifying the parts of yourself that should be wellfed. Feed them with care and artistry!

Homework: Though sometimes it’s impossible to do the right thing, doing the half-right thing may be a viable option.

Give an example from your life: FreeWillAstrology.com While I appreciate this reassuring counsel, I don’t think it applies to you in the coming weeks. In my opinion, you have a sacred duty to be unwaveringly faithful, both in your imagination and your actual behavior -- as much for your own sake as for others’.

I advise you to cultivate an up-todate affection for and commitment to what you actually have, and not indulge in obsessive fantasies about “what ifs.”

GEMINI (May 21-June 20): I hesitate to deliver the contents of this horoscope without a disclaimer. Unless you are an extremely ethical person with a vivid streak of empathy, you might be prone to abuse the information I’m about to present.

So please ignore it unless you can responsibly employ the concepts of benevolent mischief and tricky blessings and cathartic shenanigans.

Ready? Here’s your oracle: Now is a favorable time for grayer truths, wilder leaps of the imagination, more useful bullshit, funnier enigmas, and more outlandish stories seasoned with crazy wisdom.

ARIES (March 21-April 19): There is a 97 percent chance that you will NOT engage in the following activities within the next 30 days: naked skydiving, tight-rope walking between two skyscrapers, getting drunk on a mountaintop, taking ayahuasca with Peruvian shamans in a remote rural hut, or dancing ecstatically in a muddy pit of snakes. However, I suspect that you will be involved in almost equally exotic exploits -- although less risky ones -- that will require you to summon more pluck and improvisational skill than you knew you had.

CANCER (June 21-July 22): Kavachi is an underwater volcano in the Southwest Pacific Ocean. It erupts periodically, and in general makes the surrounding water so hot and acidic that human divers must avoid it. And yet some hardy species live there, including crabs, jellyfish, stingrays, and sharks. What adaptations and strategies enable them to thrive in such an extreme environment?

Scientists don’t know. I’m going to draw a comparison between you and the resourceful creatures living near Kavachi. In the coming weeks, I bet you’ll flourish in circumstances that normal people might find daunting.

TAURUS (April 20-May 20): The Onion, my favorite news source, reported that “It’s perfectly natural for people to fantasize about sandwiches other than the one currently in their hands.” You shouldn’t feel shame, the article said, if you’re enjoying a hoagie but suddenly feel an inexplicable yearning for a BLT or pastrami on rye.

LEO (July 23-Aug. 22): Seventeenthcentury British people used the now-obsolete word “firktytoodle.” It meant “cuddling and snuggling accompanied by leisurely experiments in smooching, fondling, licking, and sweet dirty talk.” The coming weeks will be prime time for you to carry out

extensive experiments in this activity. But here’s an interesting question: Will the near future also be a favorable phase for record levels of orgasmic release? The answer: maybe, but IF AND ONLY if you pursue firkytoodle as an end in itself; IF AND ONLY IF you relish the teasing and playing as if they were ultimate rewards, and don’t relegate them to being merely preliminary acts for pleasures that are supposedly bigger and better. P.S. These same principles apply not just to your intimate connections, but to everything else in your life, as well.

Enjoying the journey is as important as reaching a destination.

VIRGO (Aug. 23-Sept. 22): Here’s an experiment worth trying: Reach back into the past to find a remedy for what’s bugging you now. In other words, seek out on an old, perhaps even partially forgotten influence to resolve a current dilemma that has resisted your efforts to master it. This is one time when it may make good sense to temporarily resurrect a lost dream. You could energize your future by drawing inspiration from possibilities that might have been but never were.

LIBRA (Sept. 23-Oct. 22): By the time he died at the age of 87 in 1983, free thinker Buckminster Fuller had licensed his inventions to more than 100 companies. But along the way, he often had to be patient as he waited for the world to be ready for his visionary creations. He was ahead of his time, dreaming up things that would be needed before anyone knew they’d be needed. I encourage you to be like him in the coming weeks, Libra. Try to anticipate the future. Generate possibilities that people are not yet ripe to accept, but will eventually be ready to embrace.

Rob Brezsny is an aspiring master of curiosity, perpetrator of sacred uproar, and founder of the Beauty and Truth Lab. He brings a literate, myth-savvy perspective to his work.

It’s all in the stars.

FOOD & DRINK ∙ MIXOLOGY

In Praise Of Boxed Wine Many boxed wines have a lot going for them. Seriously.

By Alyson McGowan Pulse contributor

Boxed wine gets a pretty lame rap for being just plain awful, and that is not entirely untrue. There are a lot of terrible boxed wines that will all but make your skin crawl and your teeth fall out when you taste them (figuratively, we hope…)

Many brands are massively produced and mixed with multiple vintages which just creates a taste so god awful it should be a sin against the church.

As terrible as some of these wines are, there are still some pretty good options and even some perks to buying boxed wine: like when hosting a party, trying to save a little extra cash or wanting to do your part in saving the environment.

There are some boxed wine brands that produce a very delicious product, like Folonari. Many family-run boxed wine producers make boxed wine simply for environmental purposes—if you consider how much energy it takes to make a single glass bottle of wine, it is not a bad idea.

Unlike glass bottles, boxes prove to be impenetrable to light and air, so the wine ends up lasting well over a month versus just a few weeks, so you end up saving some pocket change.

Your average boxed wine contains about four standard bottles for a fraction of the cost, so it is no surprise that the box is a favorite at social gatherings. How else can you buy four bottles of wine for under $30?

The real challenge is finding a boxed wine that is both cheap and good, and this is where it gets tricky. Jen Gregory from Vinthusiasmm, and a consultant at Jax Liquors here in Chattanooga, says her number one piece of advice to buying

boxed wine is: “Never be afraid to try something new and don’t get caught up on brand loyalty.”

When you’re selecting a boxed wine, try to avoid anything that contains multiple vintages from multiple vineyards. Jen continues saying, “If you need help deciding on a new boxed wine, just ask a staff member or a wine expert at your local store.”

Boxed wine is still wine, and like wine it involves a little investigative work to find what suites your palate best. Some people may enjoy boxed wine over bottled, and

some, like myself, may find it hard to tell the difference to boxed and bottled if the quality is similar.

wine. And while there are still some producers that need to rethink their marketing technics, boxed wine can be just as enjoyable as its bottle counterpart.

The ancient Greeks believed wine was a gift from the gods and should be enjoyed daily by everyone.

With boxed wine it is possible to have both good quality and taste without breaking your bank account, while also simultaneously reducing your carbon footprint.

If that is not a good reason to get wine by the box, I don’t know what is.

“With boxed wine it is possible to have both good quality and taste without breaking your bank account, while also simultaneously reducing your carbon footprint.”

Trial and error is just part of the wine selecting process, regardless of the way it is packaged.

Many of today’s boxed wine producers have come a long way in creating a palate-pleasing

CHATTANOOGAPULSE.COM • NOVEMBER 17, 2016 • THE PULSE • 51

OPINIONS & DIVERSIONS

52 • THE PULSE • NOVEMBER 17, 2016 • CHATTANOOGAPULSE.COM

JONESIN' CROSSWORD ∙ MATT JONES

“Go Completely Ad-Free”— in all parts of this puzzle.

ACROSS 1 Audio boosters 5 They say “Nowaday!”

10 Tropical getaway 14 Renegade (on) 15 “Wayne’s World” sidekick 16 Connery of “Dr. Nado” 17 Guilty pleasure that’s difficult to accomplish?

19 Mountaintop 20 “Heady, relax!”

21 Munitions maker 23 Roadsters 26 Cedars-___ Hospital 28 Lang. of Cads Lewis 29 Gomez’s hairier cousin 30 Garment fold 32 Source of a meadow 34 Company behind a candy stamped with “mad” 36 Orange sadpud 37 “___ made up, Scotty” 38 Knotted snack 40 Drink for the lactose intolerant 43 “For Your

___ Onlady” 44 Health facility 45 Cheese on crackers 46 MGM Grandad Las Vegas, for one 48 Puget Sound traveler 50 Nickname of Hall of Fame pitcher Dennis 51 “Goad on ...”

52 ___ Lama 54 Bead on the same page 56 Broad, in Spanish 58 Shadow’s partner 60 Toad ___ (just right) 61 Mornings in the world of bears?

66 Busted tirade sound, perhaps 67 More sound 68 Sadat practice 69 Word before “ran” or “known as” 70 Bright-colored fadish 71 Unlike vocal ranges for badasses DOWN 1 Padres #16, familiarly

2 Nadine, as singledigit numbers go 3 Spot on dice 4 Winter admix 5 Repads of sports figures, for short 6 Specialist assigned a marinade mission, maybe 7 Prefix with state or glycerides 8 “___ bead much worse ...”

9 Headman’s sister 10 Aoki of the PGA 11 Anonymous mud wallower?

12 Feel regret for 13 Ade, to Einstein 18 Rough file 22 Kid who eventually liked Life?

23 Lacking stiffness 24 Russia’s ___Tass news service 25 Garb for milling about the neighborhood?

27 “___ a Man of Constant Sorrow” 31 Caustic chemicals

33 Foot in a meter 35 Eyelid annoyance 37 Wild swine 39 “The Legend of ___” (Nintendo game) 40 Light white wine drink 41 Scalp parasites 42 Actress Palmer of “Scream Queens” 44 Cruisade locale 46 “What a radiot!”

47 Almost on the hour 48 Counterparts of faunae 49 Everybody, down South 53 Brooding feeling 55 Pictographic letter 57 Prefix with America or morph 59 Pound who was a master of the adverse 62 Bank statement abbr.

63 “All Things Considered” reporter Shapiro 64 “Family Guy” daughter 65 Geom. figure

Copyright © 2016 Jonesin’ Crosswords. For answers to this puzzle, call: 1-900-226-2800, 99 cents per3minute. Must be 18+ to call. Or to bill to your credit card, call: 1-800-655-6548. Reference puzzle No. 806 CHATTANOOGAPULSE.COM • NOVEMBER 17, 2016 • THE PULSE • 53

COLUMN ∙ BUSINESS BRIEFS

No Shave November…Wax It Instead Honey Bunny Brazilian Wax offers the smoothest deal in Chattanooga

By Brooke Brown

Pulse assistant editor

F

ROM THE BEAUTIFUL BEACHES of Brazil comes the smoothness you’ve been dreaming of. Honey Bunny Brazilian Wax is the premier waxer in Chattanooga, with the fastest wax times, best prices, and less pain than you’ve ever experienced at the hands of a waxer.

Dubbed the “Queen of Wax” by reviewers of her company, owner Alessandra (“Alex”) is a native of Brazil and has been waxing since she was 17 in her mother’s waxing shop in Brazil, and clearly, she knows what she’s doing. Having been doing this for the past 20-plus years, Alex has waxing down to a science. She can do an entire Brazilian wax in just five minutes, meaning she’s definitely offering the best price in town.

“It doesn’t take me an hour to do it so I don’t have to charge a large amount. It’s better for everyone. You’re in, out, and satisfied, and we can fit more clients into the day,” says Alex. All of her employees that perform waxes—known affectionately as “Bunnies”—were personally trained by Alex herself, ensuring proper technique and care no matter who works with you.

“Everyone in Brazil waxes. Everyone, all year. But when I came to Chattanooga, I saw waxing was only done for special occasions, which isn’t going to give you the results you want,” says Alex.

According to Alex, the misconception in the states is that we need to wax in the

Honey Bunny Brazilian Wax

Chattanooga's Brazilian waxing salon 260 Velma St. ∙ Chattanooga (423) 314-0403 www.honeybunnywax.com

summer for the smoothness we desire during bikini season, and then go back to shaving in the winter.

We’ve been doing it wrong, people! Flip flopping from shaving to waxing causes irritation and ingrown hairs, as the skin can’t respond properly to the method of hair removal when it’s constantly changing.

Alex recommends using the winter months of December and January to allow the hair to grow, making it finer the longer it gets, then waxing. After a short while, you’ll start to notice the hair is much more fine. At first you’ll wax every four to six weeks, but eventually, it’ll be few and far between. “I only have to wax my underarms six times a

54 • THE PULSE • NOVEMBER 17, 2016 • CHATTANOOGAPULSE.COM

year now,” Alex notes.

If you’re worried about pain due to a previous waxing situation, give Honey Bunny the chance to work with you to show you just how painless it can be. While the root of your pain may be an inex-

Brazilian-made wax, and only one place in town has this unique wax: Honey Bunny.

Not only does Honey Bunny have authentic Brazilian wax, they also provide a homemade, 100 percent organic scrub to soothe irritating bumps, ingrown hairs, and even eczema. The recipe is obviously a secret, but Alex did say it includes vitamin E and two fruits native to Brazil to give you soft, bump-free skin.

Take this winter to give Honey Bunny a shot. During the months of November and December they’re offering a deal of $25 for your first Brazilian wax. Let the Queen of Wax and her Bunnies show you the right way to smoothness.

“Flip flopping from shaving to waxing causes irritation and ingrown hairs, as the skin can’t respond properly to the method of hair removal when it’s constantly changing.” perienced waxer (the Bunnies are gentle, hence their name), it may be the wax itself.

Contrary to popular belief, the term “Brazilian wax” doesn’t actually refer to the area or style of waxing you’re interested in, but rather the “Brazilian wax” is the authentic

New Look. New Wheels.

Looking for a new vehicle?

Need to sell your old ride?

Buy, Trade and Sell all in one place.

ChattanoogaHasCars.com CHATTANOOGAPULSE.COM • NOVEMBER 17, 2016 • THE PULSE • 55