The owners of Southside restaurant Stir are bringing another eatery to the area in the former location of Main Street’s quirky resell business.
“Estate of Confusion [had] been there a long time so we thought the space and the real estate was important so we wanted to develop a concept that was very casual and fun,” Square One Holdings CEO Allen Corey said.
The new restaurant, called State of Confusion, is slated to open Aug. 20.
Square One Holdings, whose leaders own and operate Stir, is bringing the new concept to life with about a $2.5 million investment.
Square One Holdings partners Corey, Robert Werk and Jamie Walton said they are aiming for authentic food, unique flavor fusions and a high-quality, fun experience.
State of Confusion aims to introduce Chattanooga to its made-from-scratch, authentic fusion of Latin American, New Orleans and low-country food, serving ceviche and wood-fire grilled meats and vegetables.
The culinary team traveled the world to perfect dishes they will serve locally.
“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,” Corey said.
The team spent almost 10 days in Peru working with local chefs on the ceviche and other dishes, he said.
Following a complete renovation, State of Confusion will feature a large, outdoor patio where patrons can sip beer, cocktails or agua frescas, a traditional chilled Spanish beverage of water and fruit.
Open for lunch, dinner, brunch and special occasions, the 10,000-square-foot restaurant will allow for seating of about 330 guests.
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.
Brunch at Stir is a popular option for many Chattanooga locals and visitors, and State of Confusion is planning to take brunch to a new level, Corey said.
“The culinary experience is extremely unique and authentic…” Corey said.
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 to the outside and face each other across the patio.
“We have actually a little more exterior space for seating than we do interior space with a large overhang but its quite unique and we’ve done our best to preserve it and not change it too much,” Werk said.
The restaurant is made up of two buildings. The front building, called the Pump House, will offer a lunch and late-night to-go menu for customers to get in and out quickly. The space is also available for private functions.
When open, State of Confusion will employ about 120 people.
Leaders are currently hiring. Interested applicants should apply online.
“Hiring a great staff is a key comment to a great restaurant,” Werk said.
The restaurant will offer dedicated parking to customers with more than 60 spots available just past State of Confusion to the east.
Hours of operation will be from 11 a.m. to midnight on weekdays and 10 a.m. to 1 a.m. on weekends.