After two decades in the restaurant industry, Erik and Amanda Niel are still finding new ways to challenge themselves. Their newest venture, Little Coyote, which opened in November 2023, isn’t just another restaurant. It’s a passion project years in the making.
This funky Tex-Mex eatery in St. Elmo represents a trio of firsts for the husband-and-wife team: their first Tex-Mex concept, their first entirely gluten-free establishment, and their first venture into the Chattanooga suburbs. But for Erik, Little Coyote was never a matter of if—only when.
“Every chef who has any measure of success in restaurants always dreams of doing a taco restaurant or a barbecue restaurant,” says Erik. “I managed to smash them together in one shot.”
Inspired by his time in Texas, Little Coyote brings together Texas-style smoked meats and freshly made corn tortillas. Both are best when fresh, with a short shelf life that demands care and precision. From the start, Erik and Amanda knew they wanted to use only corn tortillas. When they realized flour wasn’t necessary for any other dish, the decision became clear: Little Coyote would be entirely gluten-free.
“It’s the harder way, but the end result is better,” Erik says. “It challenges us to keep the food honest.”
Their menu is an exploration of Tex-Mex, Cuban, and Caribbean flavors, cuisines that share common spices, cooking techniques, and a deep connection to bold, vibrant food. This approach allows the team to cast a wide net, creating dishes that feel both nostalgic and exciting. It’s an opportunity to push boundaries, blend their past restaurant experience with fresh ideas, and most importantly, have fun with it. This same creativity extends to their cocktail menu, which is anchored by an extensive selection of agave spirits and approachable, imaginative cocktails.
Despite clear culinary influences, the menu at Little Coyote is always evolving. It shifts with the seasons, adapting to what’s fresh, available, and most interesting at the time. Produce plays a big role in shaping their offerings, ensuring that every dish is rooted in the moment and complements the smoked meats.
The building itself tells a story, too. Once home to a VFW hall and later a series of Chattanooga restaurants, the space has been transformed into a Southwestern-inspired retreat, filled with cacti, warm earth tones, and a living ceiling of hanging plants. The patio is a work of art; built from the ground up, it’s designed with a perforated ceiling, ambient lighting, and lush greenery, all set against a stunning view of Lookout Mountain. No matter where you grab a chair, there’s not a bad seat in the house.
When visiting Little Coyote for the first time, Erik and Amanda suggest a mix-and-match approach. Ordering two to three dishes per person creates a shared dining experience that lets guests fully explore the menu’s depth.
Erik is especially proud of the King Ranch Chicken, a refined take on a childhood favorite. “It’s our version of a dish I grew up eating at school as a casserole,” he says. “We just turned it into something really fantastic.”
Amanda encourages guests to embrace the playful nature of the food. “Use your hands. Get creative. Share. We want people to have fun with it.”