Chattanooga native Daniel Lindley—chef, restaurateur, and six-time James Beard Award nominee—has always cherished the classic American family dinner. To him, it’s more than a meal; it’s a special gathering that fosters connection, conversation, and lasting memories. So when Lindley set out to open his second American restaurant, it felt only natural that it would honor that timeless Sunday ritual.
2nd American Restaurant opened its doors in October 2024 on Chattanooga’s Southside. The kitchen is led by Head Chef Antonio Lugo alongside Culinary Director Rebecca Barron, who reunited with Lindley after their time together at St. John’s Restaurant. Their collaboration extends across Lindley’s other ventures, including Alleia in Chattanooga and 5th & Taylor in Nashville.
The menu highlights elevated takes on Lindley’s childhood favorites—made from scratch daily with fresh, locally sourced ingredients. Seasonal rotation ensures that dishes stay inventive and familiar at once, giving guests an opportunity to explore seasonal flavors and new creations. Much of the restaurant’s produce comes from Mennonite farmers through a local food hub, a partnership Barron says is especially meaningful. “We’re about to get all the pumpkins, butternut squash, and greens for the fall,” she says. “I’m excited to sit down and build the menu for this season.”
While meats and proteins feature on the menu, vegetables take center stage at 2nd American. The menu includes a dedicated vegetarian section, alongside salads and vegetable-driven sides—the dishes that change most frequently with the seasons. “We’re really proud to have elevated vegetarian offerings,” Barron says, noting that the restaurant also features at least one fully vegan entrée and another that can be prepared vegan or gluten-free.
Among guest favorites is the tomato pie appetizer: roasted, peak-season tomatoes layered with herbs and Kenny’s Farmhouse fromage blanc, all encased in a tender cheddar cheese crust. The bacon-wrapped quail is another signature dish beloved across Lindley’s restaurants. Here, South Carolina quail is enveloped in Benton’s bacon and served over date butter with a charred herb vinaigrette and sorghum. “It’s elevated to something completely different,” Barron adds. “It’s one of my favorite things to recommend to out-of-town guests.”
Barron is especially proud of the cabbage rolls, a vegan entrée that holds its own among heartier dishes. The filling—lentils, oyster mushrooms from Midway Farms, and beets—is tucked into cabbage leaves and roasted, then served atop a roasted carrot, tomato, and fennel sofrito. The result is a dish that’s both deeply flavorful and surprisingly satisfying, whether ordered to share or as a main course.
One thing on the menu never changes: every entrée is served with a communal bowl of mashed potatoes for the table. Silky, buttery, and comforting, they’re the perfect accompaniment to any meal—and a nostalgic nod to the family dinners Lindley remembers from his mother’s kitchen.
The restaurant’s design itself reinforces its mission: a warm, inviting environment with nostalgic Americana touches, anchored by an open kitchen that places chefs and guests face-to-face. The result is a space that feels both cozy and communal, where conversation flows as easily as the food. Beyond the main dining room, 2nd American offers a private dining space and, most recently, an event venue called The Hall, where people can gather in a more intimate space for celebrations and special occasions.
That spirit of hospitality extends to the kitchen, where Barron, Lugo, and their team are constantly refining dishes, chasing flavors until they’re just right, and asking, what can we do better? The ever-evolving menu keeps creativity alive while staying rooted in the comfort of a home-cooked meal—one meant to be shared with family and loved ones.
Visit 2nd American at 1601 Cowart Street, and explore their seasonal menu at www.2ndamerican.com.
The restaurant’s design itself reinforces its mission: a warm, inviting environment with nostalgic Americana touches, anchored by an open kitchen that places chefs and guests face-to-face.
The ever-evolving menu keeps creativity alive while staying rooted in the comfort of a home-cooked meal—one meant to be shared with family and loved ones.