Number Ten in Chattanooga: A Locally Sourced Steakhouse on the North Shore

Number Ten is a 70-seat steakhouse focused on dry-aged beef and Tennessee-sourced proteins, located in the North Shore neighborhood near the Riverwalk district. It sits between casual chains and fine-dining establishments in Chattanooga's steakhouse landscape, pitching itself toward diners who want serious meat preparation without tuxedo-level formality.

What Number Ten actually is

The restaurant emphasizes dry-aging its beef in-house and features a menu built around a handful of premium cuts, rotated seasonal sides, and cocktails developed around Tennessee whiskey and local spirits. The space is intimate and noise-level moderate, with exposed brick and dim lighting typical of contemporary steakhouses in smaller southern cities. It operates as a dinner-only venue with a focused menu of roughly eight to ten entrée options that change based on sourcing availability.

Menu, pricing, and what to order

Steaks at Number Ten range from $38 for a 10-ounce New York strip to $58 for a 20-ounce dry-aged ribeye, with filet mignon and porterhouse occupying the middle tier at $48 to $52. These prices include one vegetable side; additional sides (roasted bone marrow, charred brussels sprouts, creamed corn) run $8 to $12 each. Appetizers range from $12 to $18 (beef tartare, oysters, cured meats), and desserts are priced at $10 to $14. The wine list skews toward bottles in the $50 to $120 range, with by-the-glass pours averaging $14 to $18. Cocktails are $13 to $15.

The 16-ounce ribeye is consistently ordered by first-time visitors; ask for it cooked to medium-rare and served with compound butter rather than sauce, which allows the dry-aging to show. Those seeking leaner protein should order the filet mignon and pair it with one of the rich sides rather than attempt to lighten the meal.

How it compares to other Chattanooga steakhouses

Chattanooga's steakhouse options break into three tiers. Ruth's Chris Steak House, located in the downtown Chattanooga Convention Center area, operates as a national brand with higher volume, larger dining room, and comparable pricing ($42 to $62 for entrées). Its advantage is consistency and a deeper wine list; its disadvantage is anonymity and a more transactional atmosphere suited to business dinners over special occasions.

Local independent steakhouses like Alleia (Italian-leaning, smaller cuts, $28 to $42 for pasta and meat) and The Walnut Street Bridge Company (lower price tier, $24 to $36, more casual vibe) cater to different occasions. Number Ten occupies the gap: higher quality dry-aging and more focused execution than Alleia, but less formal and more neighborhood-rooted than Ruth's Chris. Choose Number Ten if you want serious beef in a manageable-sized room with service that knows the meat well; choose Ruth's Chris if you need private event space or extensive wine options; choose Alleia if you want Italian-American flexibility and lower prices.

Who it suits and who it does not suit

Number Ten works best for couples, small groups (up to six), and diners for whom beef quality is the primary draw. It suits celebratory dinners, anniversaries, and occasions where the focus is the food rather than the scene. It does not suit large parties, families with young children who need extensive menu flexibility, or anyone prioritizing cocktail program over food quality. Vegetarian and pescatarian diners will find two to three options but will not feel like primary customers.

What the first visit involves

Arrive expecting 45 minutes to 75 minutes for a full dinner. Seating is prompt; the host will seat you at a table and provide menus within five minutes. A server will arrive within two to three minutes to take drinks and answer sourcing questions about current beef selections. Ordering typically happens within ten minutes after that. Appetizers arrive in 8 to 12 minutes; entrées in 18 to 25 minutes depending on cook time and table traffic. Dessert is offered after the plate is cleared. Ask your server about the current dry-age inventory; the restaurant rotates cuts and aging periods, and this information shapes what to order.

Hours, parking, and logistics

Number Ten opens at 5 p.m. and closes at 10 p.m. Tuesday through Thursday, 5 p.m. to 11 p.m. Friday and Saturday, and is closed Sunday and Monday. Verify hours seasonally, as holiday adjustments occur. Street parking is available on the surrounding blocks in the North Shore neighborhood; a small private lot serves the building. The restaurant does not require reservations but accepts them by phone or OpenTable; walk-ins are seated based on available table turnover. Credit cards and cash are accepted.

Number Ten fills a deliberate niche in Chattanooga's steakhouse market: serious beef sourcing and preparation in a neighborhood setting where the meat itself carries the meal, rather than service spectacle or wine list breadth.