Twenty years ago, Alexander Rivers and Andrew Millsap met while working at Mellow Mushroom. Since then, they’ve become fixtures in Chattanooga’s hospitality scene: Millsap as a chef at The Chattanoogan Hotel and later as executive chef at the University of Tennessee at Chattanooga, and Rivers through a wide-ranging career that’s taken him through corporate restaurants, local breweries, and beloved spots around the city.
When Rivers called Millsap with an idea to open a restaurant together, the answer was immediate. “We were so excited to take everything we’ve learned in our careers and share it with our community,” Rivers says. “It’s our love language.”
They bought the 100-year-old house at the foot of Signal Mountain from Karen and David Loveless, who ran The Big Table there for 18 years. Over the next 20 months, Rivers, Millsap, and a close circle of family and friends transformed the space, preserving its spirit while making it their own. On May 31, 2023, Old Man Rivers opened to the public.
Upon walking in, guests are welcomed by a warm, inviting atmosphere and a full view of the open kitchen. Millsap says he loves being able to see into the dining room and greet guests as they arrive. The kitchen is modest, with no freezer or fryer, and enough space for the essentials. It pushes Millsap to keep the food fresh, local, and honest, using every ingredient in thoughtful, creative ways.
One of the restaurant’s defining features is its weekly rotating menu. Each Wednesday—the start of their service week—a new lineup of small plates, meals, and drinks is posted, all inspired by seasonal produce, inventive ideas, and the surrounding community. “It keeps us from becoming complacent,” Millsap says. “We stay hungry and push our own limits and creativity.” The ever-changing menu also keeps regulars curious and eager to discover what’s new each week.
“I get excited waking up on Wednesday mornings and not knowing what our weekly menu is going to be,” Rivers adds.
In their two years, only a handful of dishes have made repeat appearances. One such dish is the Porter and Coffee Braised Short Ribs, which has appeared each week since opening. Seared in a coffee flour blend from Chattz Coffee and braised for seven hours in WanderLinger’s Stout of Tune oatmeal stout, the ribs deliver a deep, bitter-sweet richness and fall-apart tenderness that’s loved by many.
At its core, Old Man Rivers is about people. Hospitality isn’t just a part of the business—it’s the heartbeat of everything they do. To mark their 102nd weekly menu and celebrate two years in business, the entire team collaborated on the offerings. “There’s no front-of-house or back-of-house—it’s just one big-hearted house,” Millsap says. Every dish and detail is a shared effort.
In just two years, the restaurant has become a neighborhood fixture, woven into the lives of its regulars in meaningful ways. Rivers recalls one couple who had their first date at Old Man Rivers. As their relationship grew, they introduced the restaurant to friends and family, eventually returning to get engaged in the place where it all began.
For Rivers and Millsap, that’s the most rewarding part of the journey. “It’s seeing the joy on people’s faces when they walk in,” Millsap says. “Watching them love and appreciate the food we’ve made. It reminds us that our passion isn’t wasted.” Just as fulfilling is watching their team grow: building skills, refining their craft, and finding pride in the work. “That’s what makes this place special,” Rivers adds. “It’s not just the food—it’s the people behind it.”
Website: https://www.oldmanriverschatt.com/
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