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Zarzour's

1627 Rossville Ave., Chattanooga, TN - (423) 266-0424
This is the type of place you'd never, ever find just driving along. Arrive Monday through Friday from 11am to 2pm. The menu is small: a 5-by-7-inch piece of paper with three entrees hand-written every day above a printed list of vegetables. Entrees are such démodé items as baked spaghetti, salmon croquettes, and chicken and dumplings.
96% Approval Rating (26 votes)

Scorecard

4 - Overall: One of the Best - Worth a Trip
Overall: One of the Best - Worth a Trip
Millionaire Pie
Cheeseburger
Baked Spaghetti
Cornbread
Grilled Pork Chop
Fried Chicken Livers
Lemon Ice Box Pie
Meatloaf with creole sauce
Peanut Butter PIe
Chicken Fingers
Collard Greens
Turnip Greens
Hamburger
Banana Pudding

Highlighted Reviews

rating
Michael Stern - Photos (8)
Roadfood.com Editor
" "There is a real gastronomic jewel in Chattanooga, Tennessee," wrote tipster John Reed. "To my knowledge, it has never received the national recognition it deserves." Mr. Reed went on to describe what he called the "proverbial hole-in-the-wall" that in his opinion, ..."   [Read More]
rating
Carol Bayer - Photos (5)
May 05, 2011
"Though not far from the interstate, it is unlikely that many travelers find this little jewel. There is a STOP sign outside that should be obeyed, because stopping here is a must. They have expanded their hours from 11 AM to 3:30 PM, adding an additional 7 1/2 hours ..."   [Read More]

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Map & Web Site

1627 Rossville Ave., Chattanooga, TN
(423) 266-0424

Hours & Policies

Seasons:Open Year Round
Meals Served:No Data
Operational Hours:Always Call Ahead!
Credit Cards Accepted:No
Alcohol Served:No
Outdoor Seating:No
Reservations Accepted:No
Delivery Available:No
Takeout Counters:No
You don't find baked spaghetti on too many menus any more. Zarzour's is just the way we like it: a good mix of tender noodles, crusty cheese, and gently-spiced meat sauce. In the foreground on the partitioned plate are turnip greens and butter beans: meat-and-two perfection!
"You don't find baked spaghetti on too many menus any more. Zarzour's is just the way we like it: a good mix of tender noodles, crusty cheese, and gently-spiced meat sauce. In the foreground on the partitioned plate are turnip greens and butter beans: meat-and-two perfection!"
Michael Stern





Millionaire pie: pineapple chunks, walnut pieces, green grapes, and mandarin orange slices suspended in a mix of frozen Cool Whip and sweetened condensed milk that its maker Shirley Fuller refers to in the brand-name-familiar form, simply as
"Millionaire pie: pineapple chunks, walnut pieces, green grapes, and mandarin orange slices suspended in a mix of frozen Cool Whip and sweetened condensed milk that its maker Shirley Fuller refers to in the brand-name-familiar form, simply as "Eagle brand.""
Michael Stern


Many of Shannon Fuller's regulars come for the excellent hamburgers (or cheeseburgers), which are formed and cooked to order.
"Many of Shannon Fuller's regulars come for the excellent hamburgers (or cheeseburgers), which are formed and cooked to order."
Michael Stern


For those on a high colesterol diet, this plate of fried chicken livers is just the ticket. It is delicious and utterly addictive! On its left are creamed potatoes, and up above is sprightly cole slaw.
"For those on a high colesterol diet, this plate of fried chicken livers is just the ticket. It is delicious and utterly addictive! On its left are creamed potatoes, and up above is sprightly cole slaw."
Michael Stern


More tart than sweet, we loved this slice of lemon ice box pie.
"More tart than sweet, we loved this slice of lemon ice box pie."
Cliff Strutz


The well seasoned grilled pork chop, along creamed corn and spicy cabbage.
"The well seasoned grilled pork chop, along creamed corn and spicy cabbage."
Cliff Strutz


Skillet-cooked cornbread comes with every meat-and-two meal.
"Skillet-cooked cornbread comes with every meat-and-two meal."
Michael Stern


Delectable turnip greens and black-eyed peas.  So good, we got some to go.
"Delectable turnip greens and black-eyed peas. So good, we got some to go."
Carol Bayer


Shame on you McDonald's for even pretending that you make anything like these chicken fingers!
"Shame on you McDonald's for even pretending that you make anything like these chicken fingers!"
Carol Bayer


The Zarzour's family: Joe Fuller (great-grandson of the founder), his mother, Shirley Z. Fuller (Charlie Zarzour's granddaughter), and Shannon Fuller (Joe's wife).
"The Zarzour's family: Joe Fuller (great-grandson of the founder), his mother, Shirley Z. Fuller (Charlie Zarzour's granddaughter), and Shannon Fuller (Joe's wife)."
Michael Stern


No short cuts at Zarzour's.  Shannon Fuller peels potatoes while chatting with us.
"No short cuts at Zarzour's. Shannon Fuller peels potatoes while chatting with us."
Cliff Strutz


The menu on May 5, 2011.
"The menu on May 5, 2011."
Carol Bayer


Founder Charlie Zarzour's naturalization certificate is framed and hung on the wall in the dining room. It lists his age as sixty-five, his residence as 1627 Rossville Road (the restaurant), his hair as gray, his complexion as sallow, and his marital status as widower. His signature is in Arabic. The papers are dated
"Founder Charlie Zarzour's naturalization certificate is framed and hung on the wall in the dining room. It lists his age as sixty-five, his residence as 1627 Rossville Road (the restaurant), his hair as gray, his complexion as sallow, and his marital status as widower. His signature is in Arabic. The papers are dated "In the year of our Lord nineteen hundred and forty-six and of our independence the one hundred and seventy-first.""
Michael Stern


The great food is served up with a healthy dose of sass!
"The great food is served up with a healthy dose of sass!"
Cliff Strutz


Zarzour's is a real find, in a part of town where you wouldn't likely be sightseeing. It has been here since 1918, when the original owner, Charlie Zarzour, lived in back and raised his kids. Today's it's still a Zarzour family operation.
"Zarzour's is a real find, in a part of town where you wouldn't likely be sightseeing. It has been here since 1918, when the original owner, Charlie Zarzour, lived in back and raised his kids. Today's it's still a Zarzour family operation."
Michael Stern



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