Daniel Lindley has put the city of Chattanooga, one that is primarily associated with outdoor pursuits, on the culinary map. He has been nominated for the James Beard Foundation Best Chef: Southeast award five times: in 2009, 2010, 2012, 2013 and 2014. He pioneered the city's dining destination, St. John's restaurant, in 2000. Earlier in April of this year, he sold his interest in the restaurant to concentrate his efforts on Chattanooga's Alleia restaurant and Nashville's forthcoming 5th & Taylor restaurant. Here he shares how he's continually innovating Chattanooga's dining scene and what we should expect with 5th & Taylor.
Lindley is a Chattanooga native, and while he got his start in Chattanooga restaurants as a teenager, he spent time around the world also honing his culinary skills. He’s worked on a hospital ship in Europe and West Africa, and in New York City. It was at Gramercy Tavern that he worked under the esteemed Tom Colicchio.
AJC: With your background working at Gramercy Tavern, what have you learned that you have implemented at Alleia?
DL: I learned to start with the freshest, highest quality ingredients available and to maintain their integrity throughout the cooking process. When developing this concept, I wanted to incorporate regional flavor with rustic Italian. So we utilize ingredients imported from Italy and source from local farms.
One of the ways Alleia distinguishes itself is with their 750-degree custom brick oven. Besides cooking pizzas, the oven is used for bacon-wrapped dates, lasagna, overnight braising of meat, and roasting vegetables.
AJC: How does your menu differ from Chattanooga's other Italian restaurants?
DL: It is my goal that Alleia is a less "Americanized" Italian restaurant. Since the beginning, the menu has changed seasonally and we are always exploring additional ways to utilize our hand-crafted brick oven. We partner with many local farmers, creameries and ranches that share the same commitment of quality that we serve in our food.
New this year is 5th & Taylor, Lindley’s concept that will open Nashville’s Germantown development “The Warehouse at Taylor Place”. The restaurant is set to open this fall.
AJC: How long have you been in the process of developing 5th & Taylor?
DL: Since the beginning of 2013.
AJC: What is the importance of having the restaurant in the new Warehouse residence in Germantown?
DL: I love the Germantown neighborhood because of its urban, yet relaxed feel. It reminds me very much of the Southside of Chattanooga, where I've lived and worked since 2000.
AJC: Where is the inspiration for the 5th & Taylor menu coming from?
DL: 5th & Taylor is an opportunity for me to express where I am currently as a chef and a cook. My goal for 5th & Taylor is to explore and potentially help define what the meaning of American cuisine might be.
AJC: Why should Atlantans visit the Chattanooga dining scene?
DL: Atlantans should be aware that there are a handful of special and unique dining experiences in Chattanooga perfect for weekend getaways.
For those scheduling fall getaways, Chattanooga offers a slew of hiking, paddling and cycling destinations. This Sunday, September 28, Ironman Chattanooga, debuts. This is the closest full Ironman (official) event to Atlanta, and many Atlanta triathletes are making the two-hour drive to compete.
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