St John’s Restaurant in Chattanooga is a beautiful piece of heritage and history offering fine cuisine and even finer wine in a lovingly refurbished setting. The St John’s Hotel building itself was built at the turn of the 20th century. Over the years it evolved from a hotel to a brothel to dereliction and was eventually condemned to be torn down in the 1990s, but was then found by local architect Thomas Johnson. The building is now once again full of life, housing not only the restaurant, but also St John’s Meeting Place alongside various businesses and luxury apartments.

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The restaurant itself has one of the finest wine cellars in the area, with over 400 bottles to choose from. Owner Josh Carter and Sommelier Michelle Richards have curated a selection of wines to compliment any dish or occasion, and whether it be red or white, sparkling or blended, you’re sure to find the perfect bottle.

Head Chef Rebecca Baron has put together a food menu that offers variety, utility, and flavor. After even a preliminary glance at the offerings you can tell the value of the restaurant and how it champions local and organic businesses, and most dishes will even tip their hat to where the produce was sourced. This level of honesty is refreshing and you can be sure as much care goes into the preparation as it does into the purchase.

Weekly Events

The St John’s Building is host to a few weekly events and you can enjoy A Very Happy Hour every weeknight at St John’s Meeting Place from 5:00pm to 7:00pm. On Mondays, St John’s hosts their weekly Industry Night from 5:00pm to 8:30pm.

Hours of Operation

St John’s Restaurant is open 6 days a week, Monday through Thursday from 5:00pm to 9:30pm and Friday and Saturday from 5:00pm to 10:00pm.


? For The Table - Capicola “Reuben” Toasts, jumbo lump crab and pimento cheese crackers, and fried pork rinds.

? First Course - Smoked corn and zephyr squash soup, Chesapeake Bay fried softshell crab, Lee and Gordon’s organic lettuces, sautéed sea scallops, roasted beet salad, Kenny’s roasted pork belly, jumbo lump crab and spring pea salad, and beef tartare.

? Main Course - Wild Alaskan halibut, Jurgelewicz Farm’s duck breast and confit, Ashley Farm’s free-range chicken, wagyu beef zabuton steak and smoked brisket, Heritage Farm’s pork tenderloin and rillette, roasted beef filet, Broken Arrow Ranch Axis venison, and open-faced spring vegetable raviolo.

? Spring Market Menu - Maine lobster and cucumber salad, handmade ravioli di zucca, Cohutta Georgia sturgeon, and Snake River Farm’s wagyu beef eye Of ribeye.

? Drinks - St Johns has an extensive wine list of around 400 bottles. The drinks menu is obviously also furnished with a selection of cocktails, beers, and spirits.

1278 Market St, Chattanooga, TN 37402, Phone: 423-266-4400

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