Easy Bistro & Bar is a seafood restaurant in Downtown, Chattanooga.
Editorially verified August 18, 2026 by Lewis Vaughan, TableJourney editor. Source.
Signature dishes: Hearth-roasted oysters, Whole fish
Must order: Hearth-roasted oysters, then the whole fish for the table.
Tip: Erik and Amanda Niel's flagship since 2005, Michelin Recommended in 2025. Book on Resy; happy hour runs 16:00 to 17:00 daily.
Address: 801 Chestnut Street, Chattanooga, TN 37402
Whitebird plates Appalachian-leaning modern American cooking at the Edwin Hotel by the Walnut Street Bridge in Chattanooga, with river views upstairs.
Signature: Tennessee River Valley sourcing, Weekend brunch
Order: Whatever the kitchen is doing with Tennessee River Valley produce.
Tip: Breakfast daily from 06:30 and weekend brunch to 14:00; pair dinner with a nightcap upstairs at Whiskey Thief on the roof.
Main Street Meats runs a working butcher counter and burger-led kitchen on East Main Street in Chattanooga, Michelin Recommended in the 2025 guide.
Signature: Cheeseburger, Butcher's board
Order: The cheeseburger, ground in-house by the butchers.
Tip: Walk-ins queue at peak; the butcher case sells cuts to take home. Kitchen runs to 21:00 Sunday to Thursday, 22:00 on weekends.
Little Coyote smokes Texas-style brisket for tacos on house tortillas in St. Elmo, Chattanooga's only Bib Gourmand in the 2025 Michelin American South guide.
Signature: Smoked brisket, House-made tortillas
Order: Smoked brisket with house-made tortillas and pinto beans.
Tip: Saturday and Sunday open at 11:30 for full-day service; weekdays are dinner only from 16:00. Same Niel family as Easy Bistro.
The Rosecomb pours natural-leaning wines and cooks Appalachian plates in a 1920s Riverview cottage, one of four Chattanooga spots in the 2025 Michelin guide.
Signature: Burger and pint, Appalachian small plates
Order: Wednesday burger and pint night; every dish can be made gluten-free.
Tip: 21 and over only. Kitchen closes at 22:00 while the bar runs later; Sunday is a daytime 11:00 to 16:00 service.
Alleia turns out handmade pasta and Neapolitan-style pizza in the old Harrington Building on E. Main Street, Daniel Lindley's rustic Italian in Chattanooga.
Signature: Handmade pasta, Neapolitan-style pizza
Order: Gnocchi from the handmade pasta list, then the duck.
Tip: Dinner only and closed Sunday; Saturday service starts at 16:45. Reserve on Resy for the candlelit main room.
Calliope cooks modern Levantine food from Southern ingredients on MLK Boulevard in Chattanooga, a 2026 James Beard semifinalist for Best Chef: Southeast.
Signature: Seasonal mezze, Levantine mains
Order: The seasonal mezze spread for the table before any main.
Tip: Chef Khaled Albanna's room lands on national lists; book table seating ahead on Tock, or take your chances at the walk-in bar.
Whitebird plates Appalachian-leaning modern American cooking at the Edwin Hotel by the Walnut Street Bridge in Chattanooga, with river views upstairs.
Signature: Tennessee River Valley sourcing, Weekend brunch
Order: Whatever the kitchen is doing with Tennessee River Valley produce.
Tip: Breakfast daily from 06:30 and weekend brunch to 14:00; pair dinner with a nightcap upstairs at Whiskey Thief on the roof.
