Hamilton Herald Masthead Attorneys Insurance Mutual of the South

Editorial


Front Page - Friday, July 13, 2018

Restaurant to bring authentic fusion to Southside




In August, a new restaurant called State of Confusion will introduce its made-from-scratch, authentic fusion of Latin American, New Orleans and low-country food, serving ceviche and wood-fire grilled meats and vegetables.

Square One Holdings, which owns and operates Stir, is bringing State of Confusion to life at the former Estate of Confusion – an unusual junkyard on Main Street in Chattanooga’s Southside.

Following a complete renovation, State of Confusion will feature a large outdoor patio. Open for lunch, dinner, brunch and special occasions, the 10,000-square-foot restaurant will allow seating of up to 330 guests.

Between the site’s original structures and below an old, tall metal hangar, guests will have a choice of multiple casual outdoor seating areas: picnic tables by the wood-fired grill, dining next to the activity on Passenger Street or lounging in the garden.

Two bars with inside seating will open up to the outside and face each other across the patio.

“State of Confusion is about authentic food and a fusion of flavors and dishes you can’t get anywhere else,” says Allen Corey, CEO of Square One Holdings. “We traveled to Peru to understand ceviche, to New Orleans to craft the best muffuletta bread and bologna and up and down the East Coast to curate the best seafood boils.”

State of Confusion will serve multiple styles of ceviche as well as house-ground burgers, steaks and seafood from the Argentinian wood-fired grill.

Beer, mojitos, margaritas and Moscow mules will flow from the two bars. Using a unique sugar cane expeller, bartenders will create craft cocktails on the spot with fresh ingredients and garnish.

At lunch, guests will be able to dine in or order ceviche, muffuletta and bologna to go from the Pump House - a dining and bar area on the corner of Main and Passenger Streets, across from the fire station.

Free, dedicated parking on site will provide access for takeout and agua frescas, such as strawberry mint, pineapple basil and cucumber lemon, will be available on the go.

On weekends, State of Confusion will turn agua frescas into mimosas, served up alongside breakfast strata, South American egg dishes and recipes using ancient grains and fruit.

State of Confusion is set to open in August and is hiring now. Interested applicants should apply at www.soconfusion.com.

Source: State of Confusion