"Life is Like That" - What Restaurant Celebrates 30 Years Soon?
"We're here to stay through it all."
Food as a verb thanks
for sponsoring this series
This morning, we'll begin and end in the same place.
406 Broad Street, Chattanooga.
Sorry ... downtown, Chattanooga.
The last few weeks, we (and others) have been asking: is downtown dying?
More specifically: is a once-thriving, locally-owned restaurant scene shifting locations, migrating south, west, north, anywhere but near the Tennessee Aquarium and OG Riverfront?
Yes, some say.
No, others argue.
The folks at 406 Broad St. have an answer.
More on that in a moment.
- There's still time to sign up for this afternoon's behind-the-scenes tour of the Main St. Farmers' Market.
Lots of folks have admitted: it can feel intimidating, shopping - or wanting to - at a farmers' market.
How much will things cost? Who's selling what? What do I do with eggplant or okra even if I buy it?
All good questions.
So, we created a half-hour tour.
You'll meet some really wonderful farmers.
It's an easy-peasy, no-stress way to familiarize yourself with the market, its vendors and their locations.
There are pears, cookies, elderberry white pine syrup, tomatoes, briskets, so much bread, kale, so much meat, chevre, chard, arugula, pesto, so many eggs, okra, cantaloupe, mushrooms and so many wonderful people.
The tour is free for all members of The Table and starts this afternoon at 3.30 pm.
Interested? Sign up here.
- Now, a return to our ongoing question - is downtown dying? - which continues to generate responses.
A theoretical situation: let's say you build a restaurant that does tremendously well over five, seven, 10 years. Outside investors come knocking, offering nearly twice the rate of other local investors.
What do you do?
This is a complex story told simply. But, you see the point:
"It takes an unusual founder to be OK with selling for less to a local versus maximizing returns and selling to venture capitalists," he said. "Is there a better way to finance local businesses?"
This brings us back to 406 Broad Street, Chattanooga.
Downtown, Chattanooga.
In 1996, Dorris Shober and Greg Bierstow opened a pizza place downtown at a time when, well, doing so was a bit revolutionary.
These were the early days of Big River Grille. Easy Bistro & Bar wouldn't open for another nine years.
Dorris used a borrowed Kitchen-aid to work out the pizza dough recipe.
It's remain unchanged for the last 30 years.
So, too, much about Lupi's: it's commitment to sourcing the finest, freshest and most local ingredients. The way it treats both employees and guests. "It's the best pizza in town," one friend gushed.
Last year, we visited Dorris at her Flying Turtle Farm. There, we were reminded again of her immeasurably generous influence on Chattanooga.
And ... downtown Chattanooga.
(Did you miss that story on Dorris? You can read it here.)
Maybe downtown's dying, maybe it isn't, maybe it's just changing, but, for the last 30 years, one restaurant has remained true.
In 2026, Lupi's will celebrate three decades of downtown Broad St. pizza.
We're proud to call Lupi's both a friend and partner. Thank you for anchoring so much downtown, through pizza created with integrity and care and offered with love.
"There have been good times and tough times," said Dorris. "Life is like that.
"We're here to stay through it all."
* This Sunday, we have a most special story for you.
It's one we've spent months creating.
It's one with tremendous importance.
Things can tilt either way here. In the balance? Many communities, businesses and one very special fish.
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.
This morning, we'll begin and end in the same place.
406 Broad Street, Chattanooga.
Sorry ... downtown, Chattanooga.
The last few weeks, we (and others) have been asking: is downtown dying?
More specifically: is a once-thriving, locally-owned restaurant scene shifting locations, migrating south, west, north, anywhere but near the Tennessee Aquarium and OG Riverfront?
Yes, some say.
No, others argue.
The folks at 406 Broad St. have an answer.
More on that in a moment.
- There's still time to sign up for this afternoon's behind-the-scenes tour of the Main St. Farmers' Market.
Lots of folks have admitted: it can feel intimidating, shopping - or wanting to - at a farmers' market.
How much will things cost? Who's selling what? What do I do with eggplant or okra even if I buy it?
All good questions.
So, we created a half-hour tour.
You'll meet some really wonderful farmers.
It's an easy-peasy, no-stress way to familiarize yourself with the market, its vendors and their locations.
There are pears, cookies, elderberry white pine syrup, tomatoes, briskets, so much bread, kale, so much meat, chevre, chard, arugula, pesto, so many eggs, okra, cantaloupe, mushrooms and so many wonderful people.
The tour is free for all members of The Table and starts this afternoon at 3.30 pm.
Interested? Sign up here.
- Now, a return to our ongoing question - is downtown dying? - which continues to generate responses.
A theoretical situation: let's say you build a restaurant that does tremendously well over five, seven, 10 years. Outside investors come knocking, offering nearly twice the rate of other local investors.
What do you do?
This is a complex story told simply. But, you see the point:
"It takes an unusual founder to be OK with selling for less to a local versus maximizing returns and selling to venture capitalists," he said. "Is there a better way to finance local businesses?"
This brings us back to 406 Broad Street, Chattanooga.
Downtown, Chattanooga.
In 1996, Dorris Shober and Greg Bierstow opened a pizza place downtown at a time when, well, doing so was a bit revolutionary.
These were the early days of Big River Grille. Easy Bistro & Bar wouldn't open for another nine years.
Dorris used a borrowed Kitchen-aid to work out the pizza dough recipe.
It's remain unchanged for the last 30 years.
So, too, much about Lupi's: it's commitment to sourcing the finest, freshest and most local ingredients. The way it treats both employees and guests. "It's the best pizza in town," one friend gushed.
Last year, we visited Dorris at her Flying Turtle Farm. There, we were reminded again of her immeasurably generous influence on Chattanooga.
And ... downtown Chattanooga.
(Did you miss that story on Dorris? You can read it here.)
Maybe downtown's dying, maybe it isn't, maybe it's just changing, but, for the last 30 years, one restaurant has remained true.
In 2026, Lupi's will celebrate three decades of downtown Broad St. pizza.
We're proud to call Lupi's both a friend and partner. Thank you for anchoring so much downtown, through pizza created with integrity and care and offered with love.
"There have been good times and tough times," said Dorris. "Life is like that.
"We're here to stay through it all."
* This Sunday, we have a most special story for you.
It's one we've spent months creating.
It's one with tremendous importance.
Things can tilt either way here. In the balance? Many communities, businesses and one very special fish.
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:
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