122 E 10th St, Chattanooga, TN 37402
5:00 pm - 10:00 pm
- Mon - Thu
5:00 pm - 9:00 pm
- Fri - Sat
5:00 pm - 10:00 pm
11:00 am - 2:00 pm
General InfoIt starts with the freshest local ingredients from nearby farms, transformed by Chef Shelly D. Cooper into dishes that are both familiar and brand new. This isn't the high Southern cooking you might see in movies like The Help. This isn't low country cooking. It's inspired by the local fare eaten in the Southern Appalachians for centuries, a cuisine born from a deep love of the land.From steaks to scallops, from chowchow to country ham, from barbecue duck to biscuits, from hills and hollers to the coast, TerraMae's menus are firmly rooted in regional traditions with a contemporary twist. Some of our ingredients are unexpected to those who have forgotten or never experienced the practical magic of Appalachian foodways. Whether you come for dinner, lunch, or brunch, you're sure to rediscover the delight of truly local food. TerraMae is a perfect location for large groups and private dining experiences.
Parking: Self, Valet
Cuisines: American, Breakfast, Brunch & Lunch
Alcohol: Beer, Full Bar, Wine
Add Your Review
Fantastic!!! We will return frequently. Top shelf wine list, with a thoughtfully prepared menu. So blown away, we also want to stay in the hotel at some point
I fell for one of the oldest tricks in the book: Calling something a bistro so that you can charge three times as much for the food as you normally would.
Don't get me wrong: The venue was beautiful. The wine rack was beautiful. The food was beautiful. Individuals with an overdeveloped sense of sight and no real taste differentiation should absolutely consider this as a hot spot. However, as someone who was hoping for more of a culinary than a visual feast, I was rather disappointed.
It is my understanding that $36 bacon-wrapped scallops should feature sizzling, perfectly-crispy bacon wrapped around fresh, lightly seasoned scallops. However, Terramae's understanding seemed to be that at least three quarters of that $36 should go towards purchasing salt for the dish, which seemed to be designed to cover up the fishy taste of the scallops (and not the good kind of fishy, where fish tastes like delicious cold-water fish, but rather the kind where it tastes as though the fish has been raised off the shores of New Jersey and too frequently visits the underwater radioactive tanning bed). My mother's steak was also buried under a mound of salt sufficient to de-ice the streets of Nashville during this current winter blizzard.
The food was not horrible--it was fine. However, for the price it cost, I expected a whole lot more than a pretty environment and some salt.
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