Guide du restaurant

Come warm up your senses... Tasting of Heritage Farm’s Pork pork shoulder confit, belly & smoked cheek, hazelnuts, brussels sprouts, roasted apples & acorn squash #localproduce #fallmenu #stjohnsrestaurant Photo by: Karen Culp

Give and get this holiday season. Purchase a $100 St. John's Restaurant gift card for a friend, and get a bonus $20 reward card for yourself. You can make your purchase on our online eGift card store, located at https://stjohnsrestaurant.instagift.com . #Instagift

Stay home and avoid those Black Friday crowds. St. John's Restaurant has the best deals right here! Buy a $100 eGift card and receive a $20 free. Get this deal instantly at https://stjohnsrestaurant.instagift.com . But hurry, this offer won't last long! #Instagift

Don't miss this opportunity to taste wines from Wine Theory's Portfolio Tasting on Wednesday, November 28th at 6:00 p.m. with light hors d’oeuvres. Reservations are required, please call 423-266-4400 and the tasting is free.

Join us in cheering on our Executive Chef Rebecca Barron this week as she represents St. John's Restaurant/Chattanooga and competes against nearly 1,500 chefs at the World Food Championship! Chef Rebecca came in 13th place in the chef category last year! 👏🏻👏🏻! #teamrebecca #chef #worldfoodchampionships Photo: The Scout Guide Chattanooga

Falling in love with our new small plate additions to our menu... Delano Farm’s Butternut Squash Ravioli braised pork, sequatchie cove dairy coppinger cheese, mercier orchard’s apple & hazelnut oil Photo: by Karen Culp

Do you have Halloween plans?? Join us for our Washington Wine Dinner with K Vintners by Charles Smith on Wednesday, October 31st at 6:30 p.m. A delicious five course dinner with wine pairings, priced at $100 per person plus tax & gratuity. Reservations are required, please call 423-266-4400.

Have you been to Kenny's - our sister restaurant, yet? The fall menu is sure to please. You'll find the same local, organic and house made items that you love at St. John's, transformed into casual breakfast and lunch options.

Our Orin Swift Cellars wines have arrived for our Wine Over Water benefiting Cornerstones, Inc. dinner this Saturday!!! We have some tickets still available!! #orinswift #stjohnswinedinners #sommelier #winepairings

Have you tried the extremely limited, highly allocated 8 years in the Desert by Orin Swift? Well, now is your chance, it will be one of the wines at our WOW Orin Swift Wine Dinner.. "As many of you know, the first commercial wine I made for Orin Swift was Zinfandel. But none of you have ever tried it. None of you have tried it because it was never bottled. I sold it on the bulk market. I would argue that Zinfandel may be the most difficult varietal to tame. But when you get it right it rewards you like no other. If winemaking is a series of challenges Zinfandel has them all in spades. So, in 2009 I took a break from Zinfandel and its challenges. It would end up being an eight-year break. Eight years in the desert. It was never if but when would we make Zinfandel again. That when is now. Today is a big day. I am reunited with the varietal that got me started in the wine business and created Orin Swift. "

St. John’s Restaurant extends an invitation to taste wines from Treasury Wine Estates.... Tuesday, September 25th at 6:00 p.m. at St. John's Restaurant. We will be offering light hors d’oeuvres for $25 per person (plus tax & gratuity). Reservations are required. Showcasing wines from: Beringer Estate, Etude, Sterling Vineyard, Stags Leap Winery, and others....

Fall is Almost Here... Warm Roasted Beets- Sequatchie Cove Creamery stilton & Mercier Orchards apple #almostfall #stjohnsrestaurant #sequatchiecove

New to our by the glass list @st.johnsrestaurant!! Master Sommelier Geoff Kruth’s new red blend of Carignan/Cinsault/Mourvèdre from his @lostandfoundwine label! Come by tonight and have a glass! #lostandfoundwines #mastersommelier #russianrivervalley

Congratulations to our Executive Chef @chefrebeccabarron on winning the @lodgecastiron Cast Iron Cook off! Defending her title for the third year in a row! It was a fun day at the market with such incredibly talented chefs!! Pictured: Heirloom Tomato Gazpacho with butter poached scallop, cucumber, walnuts, sun gold tomatoes & Hoff & Pepper hot sauce #chattanoogamarket #castironcooking #castironcookoff

Tomorrow is the day! Come out and support our Executive Chef Rebecca Barron at the Lodge Cast Iron Cook Off tomorrow at the The Chattanooga Market! “I think there’s some stiff competition this year which makes it anyone’s game. Anytime I compete I just try to do the best job that I can. I always try to ask myself, “What would I be proud to serve at the restaurant?” “ -Executive Chef Rebecca Barron Photo: Kenney Photography

After eleven years as daytime butcher and sous chef at St. John's and Meeting Place, Kenny Burnap has taken his talent across the street to expand the St. John's family of restaurants. Kenny's serves dynamic breakfast and lunch in a casual yet elegant setting. Breakfast includes classic favorites such as house-cured bacon and eggs, fried chicken biscuit and pancakes. For lunch, try his brisket rueben, muffuletta or smoked trout salad. Enjoy the quality and attention to detail that you expect at St. John's, in a casual breakfast and lunch setting. Online ordering also available at kennyssandwiches.com. Open 7am to 3pm Monday through Saturday. Brunch is served all day Saturday.

Big thank you to The Pulse and Alex Curry for writing this great article about our Executive Chef Rebecca Barron! We are lucky to have such a talented powerhouse leader for our culinary team.

We are honored to announce that we are one of four restaurants in the state of Tennessee to be awarded the Best of Award of Excellence! St. John's is the only restaurant in Chattanooga to have ever received this distinction. We could not be more proud of our wine team here at St. John's Restaurant! Thank you Wine Spectator!

Come to the The Chattanooga Market tomorrow to cheer on our very own Sous Chef Reed Trimble at the Five Star Food Fight presented by Springer Mountain Farms! He is so excited to compete in his first cooking competition! "The FiveStar Food Fight starts when the chefs arrive early, just before the Market opens, taking time to methodically set up their cooking stations equipped with their own knives, cooking supplies…and their best game. At 11:30 it’s time for them to shop for the fresh ingredients they will need to complete their main dish."

Restaurant Week is here!!! Enjoy our three course meal, priced at $45 per person at St. John’s Restaurant!! Pictured: @crabtreefarms Agnolotti with @southlandfarms sweet corn cream, sungold tomatoes & swiss chard #localproduce #supportlocal #farmlife

Thank you to everyone who made 2016 a wonderful year at St. John's & St. John's Meeting Place,especially those that rang in the new year with us this weekend!