Recognition
"St. John's Restaurant, formerly an old hotel and brothel, was first class. The entrees using local farm goods were superb."
The New York Times

"St. John's rise to prominence as one of the finest restaurants in Tennessee is even more remarkable considering Lindley is only 28 years old."
At Home Tennessee

"Call it classical, call it traditional but Meeting Place stands side by side with any bistro I've eaten at in Atlanta, Chicago or San Francisco"
The Pulse

"Value hunters should target Chattanooga. At St. John's Restaurant the 210- selection wine list features forty wines at thirty dollars or less. In the kitchen chef and owner Daniel Lindley focuses on local ingredients. Sautéed Gulf flounder, and maple- glazed venison loin showcase his bold flavors."
Wine Spectator

"This restaurant cooks—no, really boils—with startlingly fresh vegetables and the finest meats, a career waitstaff with a deep knowledge of the menu, and a genius in the kitchen. Chef/Owner Daniel Lindley, a Chattanooga native, worked in some of New York's most famous kitchens before moving home to found St. John's. The result is a blessing."
Southern Living