Pick of the Month: Alleia Restaurant in Chattanooga!
Olive oil & pistachio gelato with espresso and grappa at Alleia Restaurant in Chattanooga
Author: ArtsyChowRoamer
Chattanooga Food Scene
ALLEIA RESTAURANT DOWNTOWN
Did you ever think about starting a meal with dessert? I have and because the dessert course was so good at Alleia Restaurant in Chattanooga, I gave it homage with the first photo. This post will give you an idea of why you need to put this restaurant on your radar screen.
It was cold and getting dark as we pulled into Chattanooga on the way home from the holidays. We had intended to go to this restaurant the last time we came through a few months back and ended up somewhere else.
I was determined that we were going to get there as I had heard very good things and the concept was right up my alley; hand crafted rustic Italian cuisine utilizing local ingredients.
As you get to know me, you will notice a couple of things that I grade hard on; a martini, hand made pasta, carpaccio, espresso & gelato and usually in that order. This place did not disappoint on a cold night.
The warm entry lobby of Alleia waiting for the crowds to arrive…
Behind a beautiful brick facade and heavy wooden entry door in downtown Chattanooga, the place had a vibe even though we were early arrivers. Candles were lit everywhere and the lighting was already set low, creating a warm welcoming atmosphere and casual but classy feel.
MARTINI LOVE
We were whisked to a lovely booth across from the open kitchen so we could watch the prep which I always love to do. The waiter was great, immediately appearing to tell us about the specials and to take our drink order; martini’s of course, which arrived swiftly and done to perfection.
While sipping, we perused the menu and talked amongst ourselves. As you may already know from previous posts, we usually lean towards several small plates to share and this was no exception.
The menu was good and divided up into the usual suspects on the courses. Antipasti, Insalate, Primi, Secondi, Cantorni, & Pizze. What to do when you see so many of your favorites?
With choices like carpaccio, tellegio flatbread, grilled scallops and mussels for starters it was difficult to choose but we opted for the mussels. A ceasar salad with truffle oil and grana padano (If not familiar with this cheese, run to your nearest good cheese store and grab some) came at the same time with an appetizer portion of the braised veal and fresh pappardelle pasta.
MUSSELS AND PASTA AT ALLEIA
We could have had gnocchi, penne, ravioli, spaghetti, angel hair or creste rigata; all made freshly every day offering sauces with shrimp, lamb, pumpkin and blue crab. Any of them would have been good choices I am sure.
Meeting the approval of our waiter he rushed off to bring us the first course in good time. I noticed the restaurant was starting to get busy as folks came in after work and buzzed towards the comfy bar. A nice hum of conversation started mixing with the busy noises from the kitchen.
The waiter bought the mussels with fresh bread and butter and we dove in. With saffron, garlic and tomatoes making a heavenly sauce for dipping bread, we decided they kinda know what they are doing back there in the kitchen. The mussels were tender and extremely fresh.
The salad was lovely with the crisp greens that said local on the plate and the truffle oil was decadent with the saltiness of the grana padano chesse.
MUCH ADO ABOUT PASTA
The pasta was indeed fresh and done to al dente as it is supposed to be. I find though, if you don’t get the pasta to the necessary thinness of some types (like pappardelle) that al dente might not cut it; in America anyway. A little more time would have been nice.
The sauce was lovely and the only criticism I could offer the waiter was to let the kitchen know that the sauce needed to cook down more to develop the level of flavors they had going and to continue to break down and tenderize the veal.
He took the remarks gracefully and said he would let the kitchen know. I don’t always tell restaurants that I write and blog about food; but I do try to critique them fairly and honestly.
The main dining room of Alleia Restaurant in Chattanooga
BEGIN WITH DESSERT
You already know from the opening picture what we ordered for dessert. We split as usual but honestly? I wished I had had my own! This was the best course of the evening with a hit outta of the ballpark on the gelato.
I have had gelato in Italy that wasn’t as good as this was; smooth and creamy to perfection with the slightly savory olive oil in the background and the beautiful flavor of pistachios in the foreground.
The basic grappa was fantastic; light and flavorful with a subtle kick at the end. The espresso was fabulous and fresh. So many restaurants get fewer orders for it and allow it to get stale; that was not the case here.
I would venture to guess that Alleias’ pizzas are really good too judging from the way they were flying out of the kitchen towards the bar and inside patio seating areas. I don’t think you would go wrong with that choice either.
The setting at Alleia
CONCLUSION
All in all we had a fabulous dinner and I would return the very next time we are in or around Chattanooga. If I lived there, this would be one of my favorite hang outs. It seemed like a lot of people thought the same way! The video above will give you some more ideas of wonderful things to do in Chattanooga, TN.
You might also be interested in reading some other blogs under Edible Fare and hey, don’t be a stranger! Let me know what you think about the place and where you would recommend I go next OK? Until next time…
Cheers,
ArtsyChowRoamer
TO MY READERS: This post was updated with more info, pics and video on 10/15/20
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