-
Calliope
Modern Lebanese
Braised collards dusted with peanut dukkah tells you everything about where Calliope is coming from: a modern Levantine restaurant in Chattanooga where the chef, who grew up in Amman as the son of a cook, has quietly made Southern ingredients his own. Falafel arrives under preserved mango tahini, lamb andouille crosses over muhammara, and the room feels more cosmopolitan than the address might suggest. The New York Times put it on their Restaurant List in 2025.
The awards strongest first
- Food & Wine Whole Branzino · Best Dishes Our Editors Ate This Year
- The New York Times 2025 · The Restaurant List
- James Beard Awards 2026 · Semifinalist · Best Chef: Southeast · Khaled AlBanna
One number, weighted & current 85
How we scoreThe dishes from the writeups
-
Bluefin tartar
“Bluefin tartar painted with chile crisp shatta.”
The New York Times, 2025 -
Spatchcocked chicken
“Spatchcocked chicken you’ll relish for its darkly caramelized skin and side of harissa toum.”
The New York Times, 2025 -
Braised collards
“braised collards sprinkled with peanut dukkah”
The New York Times, 2025
Reviews
Sign in to write a review.
No reviews yet
Reviews never count toward the Eat Score.
The neighbors closest first
- The Dwell Hotel Stay · 67
- Moxy Chattanooga Downtown Stay · 67
- Kinley Chattanooga Southside Stay · 67
- The Hotel Chalet Stay · 71
- Easy Bistro & Bar American Eat · 69
- Niedlov's Bakery & Cafe Eat · 68
- Main Street Meats Butcher Eat · 69
- The Edwin Hotel Stay · 66
Something wrong with this entry? Tell us. Closed, moved, miscategorized: we want to know.