THE STATE OF CONFUSION

September 2, 2018


One of the most interesting new restaurants in Chattanooga is called The State of Confusion.  The history of its location will indicate how the name came about.

Fifteen months after the eclectic salvage outlet known as Estate of Confusion closed, the Main Street facility has opened as a unique, indoor and outdoor restaurant and bar known as State of Confusion.  The next two digital pictures will give you some idea as to what existed on that location prior to becoming Chattanooga’s newest eating facility.

The Estate of Confusion served as the location for art-related artifacts needed for photographers, sculptors and fabricators seeking something different.  In other words, it was a high-class junkyard.

The new facility at 301 East Main Street features made-from-scratch Latin American, New Orleans and low-country food, including Peruvian ceviche and wood-fire grilled meats and vegetables.  Their Peruvian ceviche menu is remarkably complete and with an extensive variety.  Approximately $2.5 million was spent to renovate and reactivate the former junk yard, which was owned by Greg Ross for nearly two decades of operation.

The new 330-seat restaurant includes indoor and patio seating in a variety of casual settings.  The design has retained the metal hangar, concrete buildings and foundations of the former salvage yard while adding locally made and unique bars, picnic tables and seating around wood-fired grills.  The outdoor terrace and indoor area are shown as follows:

(I want to apologize for the picture below.  I did not realize I had the bright light in the frame.)  You can get some idea as to the construction of the indoor eating area.  The owners made great effort in retaining the overall design, which explains the ceiling.

“State of Confusion is all about levity and fun with the highest quality, authentic food and fusion of flavors and dishes that you can’t get anywhere else,” said Allen Corey, CEO of Square One Holdings. “We traveled to Peru, the birthplace of ceviche, 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.”

The nearly 11,000-square-foot restaurant opened two weeks ago for lunch, dinner, brunch and special occasions and will offer both sit-down meals or just a place to hang out and sip ice-cold beer (served in ice buckets), cocktails or aguas frescas — a traditional chilled Spanish beverage of water and fruit.

Two bars with inside seating open to the outside terrace and face each other across the patio. State of Confusion will have its own sugar cane expeller to make its mojitos — a cocktail made from white rum, sugar cane juice, lime juice, soda water and mint.

At the front of the new restaurant in the former Main Street storefront, a small bar and takeout facility is being developed known as the Pump House. Sit-down dining will be in both the bigger building on the rear of the lot as well as outdoors in a giant patio, where the restaurant developers plan to put in Igloos in the winter for patio dining in colder weather.

To offer something new to the Chattanooga market (and also not available yet even in Atlanta or Nashville), the ownership decided to bring to the  Chattanooga market a seafood dish popular in the Pacific coastal regions of Latin America known as ceviche, which is considered a national dish in Peru. Ceviche is made from fresh raw fish cured in citrus juices, such as lemon or lime, and spiced with ají or chili peppers.  According to the owners, “This is something totally unique for our area and we think will be very popular.   “It’s light eating, very healthy and sophisticated and has a unique and great taste — if you do it right.” “We really had a crash course with some of the best ceviche chefs in Lima because we want to make sure we offer genuine, Peruvian-style ceviche here in Chattanooga,” Heckler said.

The new restaurant also plans to offer Argentina-style wood-grilled entrees, including house-ground burgers, steaks and seafood and its own unique Bologna. Most of the menu entrees will range in price from $9 to $10 for sandwiches up to $40 for the most expensive ceviche, steak and seafood items. Appetizers will start around $6.50.

To prepare other menu items, restaurant crews traveled to New Orleans and Miami to study menus and food and drink preparation styles and techniques.

“When we started out on this project we knew we wanted authentic cuisine so we traveled to Peru, New Orleans and Miami to be able to deliver these specific culinary items,” Walton said. “We also want to have the levity and the ultimate hang out place that is very casual to allow you to have this great made-from-scratch, unique food in a very fun atmosphere.”

State of Confusion is one of the biggest restaurants to open on the Southside and is among a half dozen eateries that have or will soon open in and around Main Street and the Choo Choo in the past couple of years.

My wife and I walked in about 5:30 P.M. on 31 August to give it a try.  It was already packed with a capital “P”.  Take a look at the experience.

Our waitress was Trystan who turned out to be extremely knowledgeable and very accommodating.  She had sampled all of the entrees and side dishes and came with great recommendation.

We decided to order from the “STARTERS” menu so we might sample multiple dishes. My wife, LOVES shell fish so she had the muscles.

I, on the other hand, really enjoy calamari.

One of the most interesting dishes is the “Monkey Bread” shown below.  It was fabulous. I can certainly recommend it to you when you visit.

CONCLUSIONS:

Reviews are important so let’s take a look at what others are saying. As I mentioned earlier, it’s only been open two weeks so the number of responses is, for the time being, somewhat limited although we loved it and definitely will go back.

I keep saying it’s about time you visit Chattanooga, Tennessee to put “some south in your mouth”.  You are going to love the dining experiences and the scenic experience.  To be a “river city” we offer a great deal. Come on down.

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