You don't have to travel to a major metropolitan area to enjoy top-notch cuisine. Thanks to local restaurateur, Daniel Lindley, you can enjoy some of the finest fare right here in the Scenic City. I know - I recently had the pleasure of diving at Lindley's newest offering, Alleia.
Designed by Chattanooga's Revival Studio in a collaborative effort between Lindley and Revival's Rodney Simmons, Alleia is a feast for the senses that starts before you step inside.
The exterior door of the restaurant is massive and, in the words of Simmons, "makes one feel as is the are passing into another time or place when pulling on its hand-wrought iron ring."
The interior is dark and beautiful and "creates an environment that reclaims vestiges of the late 19th century Italianate-style Harrington Building," says Simmons.
Directly in front of the expansize kitchen in a communal table that is more than 30 feet long. Here you can enjoy your mean surrounded by other diners. If you prefer to dine privately, you can take a seat in one of the booths that line that well and provide an ideal view of the kitchen.
No matter where you are seated, the view from your table is beautiful and warm with no detail left to chance. And this is just the aesthetics - the food is in a league of its own.
Lindley, the restaurant's executive chef and owner, was kind enough to take us on a palate-pleasing tour of Alleia's ample menu. The meal started with a glass of Orvierto, a crisp white wine with a hint of apricot - the perfect accompaniment for the antipasti that was on its way to our table. We started with arancini, a crispy fried combination of risotto, mozzarella and meat sauce, rolled into a ball and bursting with the flavors of Italy. We also enjoyed Crabtree Farms zucchini blossoms, a delicious tomato-canellini bean bruschetta, grass-fed beef carpaccio with Parmesean, arugula, and white truffle oil, and, my personal favorite, pancetta-wrapped dates with aged basalmic - the perfect combination of sweet and savory flavors.
The next stop on our tour was the insalate course, paired with a glass of rose. We began with the heirloom tomato caprese which featured juicy fresh tomatoes from Crabtree Famrs stacked with slices of mozzarella cheese and basil. Also enjoyed was the traditional Caesar salad, an organic soybean salad featuring a delicious pine nut pesto, and the current special, Apulia burrata with Georgia peaches and prosciutto. The salads were full of fresh ingredients, providing a variety of flavors to suit each palate.
Next came the primi (pasta) course and, along with it, a glass of Mustilli Agliancio Grifo di Rocca, a full-bodied red. All the pasta at Alleia is mad in-house, contributing a unique flavor that enchanced the authenticity of each dish. Our first sampling of pasta was the ricotta di bufala ravioli with basil pesto and heirloom tomatoes. With a mild sweetness from the ricotta and a distinct earthiness derived from the pesto, tomatoes and mozzarella cheese - this was definately a group favorite. Next, we tried the papparadelle with braised veal breast, a savory dish that is sure to be a hit with meat lovers. The papparadelle was followed by the capelli d'angelo with littleneck clams, mussels, and saffrom, and the conchiglie with Alleia sausage, farm peppers and tomatoes.
We held on to our glass of red for the secondi (main) course. First came the wood-fired pork shoulder with Georgia peaches and balsamic. The peachers and mouth-watering pork made for an incredible comboination. This dish was another crowd-pleaser at our table and something I would order again and again. Second to arrive was the quail with charred tomato, a distinct and pleasing flavor combination. The final selection came from Alleia's bountiful wood-fired pizza menu. The Margherita pizza - a simple combination of heirloom tomatoes, basil leaves and mozzarella - makes for a classic Italian taste sensation and the wood-fire cooking process at Alleia makes the pizza a must-try.
For dessert, our palates were treated to three kinds of gelato - peach, lemon and chocolate - along with a flourless chocolate cake and tiramisu. The peach gelato and flourless cake were big hits at our table, but everything was superb and it was impossible not to enjoy every bite, despite a full stomach.
Dining at Alleia is not only a pleasure for the palate, it is a literal feast for the senses.
Visit Alleia at 25 East Main Street in Chattanooga's Southside. 423-475-6324
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