Questions for Your Holiday Table
Conversation stale? Here are two discussions to stir the pot.
Food as a verb thanks
for sponsoring this series
Here's a good conversation topic for the Thanksgiving table.
Have we reached Peak Chattanooga?
Has Peak Chattanooga already passed us by? Are we on the downslope? Or is it still up ahead, around the bend?
It's a question I've heard recently from some pretty interesting and engaged folks. We were definitely shaking things up as a city pre-Covid.
Then, what happened? Lots of people began moving here, right?
Hotels, condos, suburbs, townhomes got built ... seemingly everywhere.
Rent and home prices, already high, got higher.
But when was the last time we had a huge and major economic announcement? The hot mess between Enterprise South, Mayor Weston Wamp and McDonald Farm hints of some future economic powerhouse arrival, but it's just a hint.
When was the last time a major outside investor arrived here with big plans?
How full — or empty — are all those townhomes and condos and suburbs?
Are we out over our skis?
It's a heady, heavy question that's also not being asked by thousands of folks here — usually because they're too busy working two or three jobs — but it's still worth discussion.
Plus, what role does perception play?
Here's another question for your Thanksgiving table.
What regional industry offers more per-capita jobs than any other US city?
According to a friend, who's an industry insider, it's not tourism or our outdoor economy.
It's logistics.
Ten years ago, he said, there were only nine logistics companies in Chattanooga.
Today?
There are more than 70 logistics companies and adjacent vendors based in Chattanooga.
But does anyone talk about this? It's far more impactful than the headlines around National Park City or Quantum, but when we look in the mirror, do we see a US-leading logistics city?
We should.
Back to Peak Chattanooga. Not sure I know the answer, but I do know this:
All things ebb and flow.
And restaurants play a role in all of this.
Consider the influence restaurants had in the early 80s and 90s, which led to Peak Chattanooga.
The Gentry brothers. Dorris Shober. Tim Hennen. The Lindleys. John and Amanda Sweet opening Niedlov's. The Niels and Easy Bistro & Bar. St. John's.
Restaurants were in-step with, if not ahead of, our remarkable growth.
So to ask this question — have we reached Peak Chattanooga? — seems out of touch with what's happening with regional restaurants.
Because we haven't reached Peak Food Chattanooga. Not by a long shot.
Our best industry years are ahead of us. In 2025, we celebrated six regional restaurants being named in the worldwide prestigious Michelin Guide. Another restaurant was named a top 50 in the US.
This is the industry equivalent of a new riverfront aquarium opening its doors. We can't even imagine the difference this will make, even in trickle-down ways: more tourism, more chefs and restaurants owners interested in mid-city markets, more jobs.
Which comes first: the restaurant or the growth? Talk with the Zilens or Niels and you hear stories of Main Street long before it became Main Street.
Have we reached Peak Chattanooga?
Perhaps the better question: what can we do to continue to support local restaurants and businesses — homegrown, homemade — that define Chattanooga in the most authentic ways?
Peak or no peak, that's the best question.
We're proud to announce our newest partner: Mapleleaf Realco.
Envisioned, launched and owned by well-known and respected Chattanoogans, Mapleleaf Realco approaches commercial real estate in a different sort of way: by prioritizing visionary art and innovative design.
New projects at the Madison community in Jefferson Heights and Southside's The Bolt, which is transforming the old Atlas Bolt Building, will bring both residential and business investment, attention and identity, including a new restaurant.
We're honored by the partnership and look forward to reporting on that new restaurant, and others, in the future.
- Our good friend Jon Geerlings — Table member, Food as a Verb super-fan, former teacher and Meigs County hobby farmer — is selling Christmas trees.
"Southeastern native Virginia Pines," he said. "Trees range from four to nine feet."
Starting Friday, he's also selling greens for wreaths.
Trees can be cut or dug. Max price: $40. On Fridays and Saturdays through Christmas, you can visit Jon at his farm: 460 County Road 181 in Decatur.
Contact Jon first to schedule a time: 423-838-0578 or homeflavorschattanooga@gmail.com
"Delivery for orders of three or more to a Chattanooga address could be arranged."
If you've been to our Table events, you've probably seen Jon and Janet. Two of our favorite folks, they're worth visiting and meeting in Decatur for your Christmas decorations.
- Speaking of events, we've got a blockbuster one coming up next week.
On Thursday, Dec. 4, join us at Little Coyote for "Real Smoke: a Brief History of Barbecue" with Dr. Mark Johnson and Chef Erik Niel.
Tickets can be found here.
Both men are experts, both planning to tell stories, histories and personal experiences on the South's most impactful culinary and cultural experience.
Barbecue.
Dr. Johnson's a food historian and University of Tennessee at Chattanooga professor and the author of a history on Alabama barbecue and a forthcoming look at the power of bacon.
Yes, bacon.
Chef Erik Niel launched Little Coyote in 2023; the St. Elmo restaurant was recently named a Bib Gourmand by Michelin Guide inspectors. The place has been even more packed ever since; here's your chance for an insider's event at a restaurant and with a chef known world-wide.
Come visit and laugh and ask all your barbecue questions. Join us for a fabulous afternoon on Thursday, Dec. 4, to discuss our South's favorite food: barbecue.
Finally, a very big note of thanksgiving from us to you.
Our team — we took this photo at our going-on-three-years party: I'm holding up two fingers, Alex, three — wishes you a relaxing, easy and abundant holiday.
Even if it's not Peak Thanksgiving, please know this:
We are most grateful for you.
Story ideas, questions, feedback? Interested in partnering with us? Email: david@foodasaverb.com
This story is 100% human generated; no AI chatbot was used in the creation of this content.
food as a verb thanks our sustaining partner:
food as a verb thanks our story sponsor:
Mapleleaf Realco
Here's a good conversation topic for the Thanksgiving table.
Have we reached Peak Chattanooga?
Has Peak Chattanooga already passed us by? Are we on the downslope? Or is it still up ahead, around the bend?
It's a question I've heard recently from some pretty interesting and engaged folks. We were definitely shaking things up as a city pre-Covid.
Then, what happened? Lots of people began moving here, right?
Hotels, condos, suburbs, townhomes got built ... seemingly everywhere.
Rent and home prices, already high, got higher.
But when was the last time we had a huge and major economic announcement? The hot mess between Enterprise South, Mayor Weston Wamp and McDonald Farm hints of some future economic powerhouse arrival, but it's just a hint.
When was the last time a major outside investor arrived here with big plans?
How full — or empty — are all those townhomes and condos and suburbs?
Are we out over our skis?
It's a heady, heavy question that's also not being asked by thousands of folks here — usually because they're too busy working two or three jobs — but it's still worth discussion.
Plus, what role does perception play?
Here's another question for your Thanksgiving table.
What regional industry offers more per-capita jobs than any other US city?
According to a friend, who's an industry insider, it's not tourism or our outdoor economy.
It's logistics.
Ten years ago, he said, there were only nine logistics companies in Chattanooga.
Today?
There are more than 70 logistics companies and adjacent vendors based in Chattanooga.
But does anyone talk about this? It's far more impactful than the headlines around National Park City or Quantum, but when we look in the mirror, do we see a US-leading logistics city?
We should.
Back to Peak Chattanooga. Not sure I know the answer, but I do know this:
All things ebb and flow.
And restaurants play a role in all of this.
Consider the influence restaurants had in the early 80s and 90s, which led to Peak Chattanooga.
The Gentry brothers. Dorris Shober. Tim Hennen. The Lindleys. John and Amanda Sweet opening Niedlov's. The Niels and Easy Bistro & Bar. St. John's.
Restaurants were in-step with, if not ahead of, our remarkable growth.
So to ask this question — have we reached Peak Chattanooga? — seems out of touch with what's happening with regional restaurants.
Because we haven't reached Peak Food Chattanooga. Not by a long shot.
Our best industry years are ahead of us. In 2025, we celebrated six regional restaurants being named in the worldwide prestigious Michelin Guide. Another restaurant was named a top 50 in the US.
This is the industry equivalent of a new riverfront aquarium opening its doors. We can't even imagine the difference this will make, even in trickle-down ways: more tourism, more chefs and restaurants owners interested in mid-city markets, more jobs.
Which comes first: the restaurant or the growth? Talk with the Zilens or Niels and you hear stories of Main Street long before it became Main Street.
Have we reached Peak Chattanooga?
Perhaps the better question: what can we do to continue to support local restaurants and businesses — homegrown, homemade — that define Chattanooga in the most authentic ways?
Peak or no peak, that's the best question.
We're proud to announce our newest partner: Mapleleaf Realco.
Envisioned, launched and owned by well-known and respected Chattanoogans, Mapleleaf Realco approaches commercial real estate in a different sort of way: by prioritizing visionary art and innovative design.
New projects at the Madison community in Jefferson Heights and Southside's The Bolt, which is transforming the old Atlas Bolt Building, will bring both residential and business investment, attention and identity, including a new restaurant.
We're honored by the partnership and look forward to reporting on that new restaurant, and others, in the future.
- Our good friend Jon Geerlings — Table member, Food as a Verb super-fan, former teacher and Meigs County hobby farmer — is selling Christmas trees.
"Southeastern native Virginia Pines," he said. "Trees range from four to nine feet."
Starting Friday, he's also selling greens for wreaths.
Trees can be cut or dug. Max price: $40. On Fridays and Saturdays through Christmas, you can visit Jon at his farm: 460 County Road 181 in Decatur.
Contact Jon first to schedule a time: 423-838-0578 or homeflavorschattanooga@gmail.com
"Delivery for orders of three or more to a Chattanooga address could be arranged."
If you've been to our Table events, you've probably seen Jon and Janet. Two of our favorite folks, they're worth visiting and meeting in Decatur for your Christmas decorations.
- Speaking of events, we've got a blockbuster one coming up next week.
On Thursday, Dec. 4, join us at Little Coyote for "Real Smoke: a Brief History of Barbecue" with Dr. Mark Johnson and Chef Erik Niel.
Tickets can be found here.
Both men are experts, both planning to tell stories, histories and personal experiences on the South's most impactful culinary and cultural experience.
Barbecue.
Dr. Johnson's a food historian and University of Tennessee at Chattanooga professor and the author of a history on Alabama barbecue and a forthcoming look at the power of bacon.
Yes, bacon.
Chef Erik Niel launched Little Coyote in 2023; the St. Elmo restaurant was recently named a Bib Gourmand by Michelin Guide inspectors. The place has been even more packed ever since; here's your chance for an insider's event at a restaurant and with a chef known world-wide.
Come visit and laugh and ask all your barbecue questions. Join us for a fabulous afternoon on Thursday, Dec. 4, to discuss our South's favorite food: barbecue.
Finally, a very big note of thanksgiving from us to you.
Our team — we took this photo at our going-on-three-years party: I'm holding up two fingers, Alex, three — wishes you a relaxing, easy and abundant holiday.
Even if it's not Peak Thanksgiving, please know this:
We are most grateful for you.
Story ideas, questions, feedback? Interested in partnering with us? Email: david@foodasaverb.com
This story is 100% human generated; no AI chatbot was used in the creation of this content.
Food as a verb thanks our story sponsor:
Food as a Verb Thanks our sustaining partner:
Food as a verb thanks our story sponsor:
Join our table
keep reading
