Andre James

I’m a proud and bona fide “morning person.”

“There’s one that likes to tug at your belt loop,” sous chef Philippe Van Grit said about a certain “ghost” as he meticulously sliced a 15-pound Alaskan halibut the size of a doormat into smaller 5 ounce-ish fillets.

Do you know how to pronounce Pljeskavica?

Before I write anything else, I’d like to thank the late Mike Robb for being genius enough to hijack the Southwestern egg rolls from Chili’s and throw a better version of the beloved appetizer on the menu at Mike’s Hole-In-The-Wall.

Happy Wednesday! This is Andre, and welcome back to What to Eat Next. I’m glad you have entrusted me with your appetites.

Last month, Red Lobster filed for bankruptcy with more than $1 billion in debt, according to a CNN report.

The term and even the thought of the “blue plate special” is indeed antiquated. So much so, that more than likely if you know what “blue plate special” means without using Google or other methods of research, you’re probably old enough to have graduated before the Nixon era or still use terms like “luncheonette.”

In my humble opinion, every week in Chattanooga could be (or should be) "taco week."

I love lists. I love to curate them and passionately defend them if necessary.

Restaurant Scene: Andre James says farewell to Chattanooga, until next time