published Wednesday, August 29th, 2012

Take Out: Tasty burgers at Jefferson's

  • photo
    The Black ’n’ Blue Burger at Jefferson’s on Georgia Avenue features a juicy, half-pound burger, blue cheese, tomato, pickles, lettuce and red onion.
    Photo by Barry Courter /Chattanooga Times Free Press.


The place: Jefferson's, 618 Georgia Ave.

The dish: Black 'n' Blue Burger with fries.

The cost: $8.40.

I worked at the old Brass Register on Georgia Avenue for two years and met my wife there, so I have an affinity for the space. I think I've tried at least one meal at each of the places that has been there since, and neither was able to find the right formula of good food and good service.

I can't say the service issue has been fixed with the new establishment, Jefferson's. The kitchen was backed up and things were moving a little slowly, though the food was tasty and worth a return trip.

A little research (I asked a waitress) revealed that the place is known for wings and burgers. She said the Black 'n' Blue Burger is especially popular, so I went with that.

It's a big, juicy, two-fister that comes with red onion, lettuce, tomato, pickles and a generous serving of crumbled blue cheese. Everything blended together so well, I passed on adding mustard or any other condiment. The whole burger was good, but the three bites in the middle, where the cheese was fairly thick, were darn near perfect.

The crinkle fries at Jefferson's are sprinkled with a seasoning powder. While I liked the flavor, it was a little overpowering. My gums felt like they'd been soaking in meat tenderizer after a few minutes.

about Barry Courter...

Barry Courter is staff reporter and columnist for the Times Free Press. He started his journalism career at the Chattanooga News-Free Press in 1987. He covers primarily entertainment and events for ChattanoogaNow, as well as feature stories for the Life section. Born in Lafayette, Ind., Barry has lived in Chattanooga since 1968. He graduated from Notre Dame High School and the University of Tennessee at Chattanooga with a degree in broadcast journalism. He previously was ...

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