Friends have invited you to Calliope, a modern Levantine restaurant, and, like many, you could not identify the Levant on a map, much less know what to order off the menu. Congratulations! Your world is about to get a lot bigger. Together, Chef Khaled Albanna, alongside his business partner and Beverage Director, Raven Humphrey, have gifted Chattanooga with Calliope, offering us the tastes and traditions of a fascinating culture.
Levant, the area situated at the crossroads of Africa, Asia, and Europe, is a melting pot of diverse peoples and traditions. For centuries, Levantine culture has blended Mediterranean, Arab, and indigenous elements into its unique dishes, such as hummus, tabbouleh, and falafel, as well as into its music, traditional crafts, mosaics, glass art, and textiles. Geographically, historically, and culturally, the Levant is a crucial region, often described as a “cradle of civilization.” Its diversity has significantly shaped global history.
It is impossible to describe Calliope without acknowledging the stories of those who brought it to life. Born in Amman, Jordan, and spending hours in his chef mother’s kitchen instilled knowledge and techniques that would prove invaluable. Though he had a passion for creating flavor and a knack for the culinary arts, Chef Khaled followed a path leading him to Chattanooga to study Civil Engineering. But the engineering field didn’t satisfy his desire to design and share culinary experiences while paying homage to the spices, seasonings, and traditions of his native land. Engineering’s loss was most certainly culinary school’s gain.
Calliope’s kitchen is sometimes crowded, and Chef Khaled well knows his hands do not work alone there. The spirits and memories of his homeland, his mother, his grandmother, and generations of farmers, vendors, and traders contribute their gifts to the dishes he creates. Even the essence of centuries of invading armies can be found in the flavors swirling in the kitchen, fueling his desire to pay homage to the Levant’s history and its influence on his own culinary journey.
Beverage Director Raven Humphrey’s journey to Calliope was equally circuitous. While her partner’s roots originated on the other side of the world, the native daughter of the Volunteer State grew up in Dayton, TN. With dreams of becoming a Broadway dancer or a Radio City Rockette, she moved to New York. Though she did get to dance at Radio City Music Hall, she knew that her petite frame would keep her from kicking her heels up there. She laughs as she remembers, “I’m five foot nothing. That wasn’t in the cards.” She danced in Off-Broadway productions and eventually in Las Vegas, but knew it wasn’t a viable career path.
Returning home, she bartended her way through nursing school, discovering a part of herself that enjoyed people and caring for their needs. Though she loved it, a nursing career wasn’t the answer either. She loved bartending and garnered a reputation for her skills and ingenuity. Her infectious joy and gift for hospitality drew guests like a magnet. “There is a big difference between nursing and bartending,” explains the bubbly Raven. “In one, people are often unhappy about getting a shot. In the other, most are happy and looking forward to a shot.” As was the case with her partner’s career path, one road’s loss was the culinary world’s gain.
From outside Calliope’s windows, the restaurant invites diners inside for a unique experience. A subtle glow lights a long table, around which a dozen or more friends sit to share their meals and their obvious merriment. According to the menu, the dining style they enjoy is called a Sofra Dinner. The term Sofra, in its most traditional usage, is a piece of cloth spread on the floor, on which dishes are placed and shared at mealtimes. Calliope interprets it as their version of the Chef’s Table, selected and prepared by Chef Khaled, designed to be shared with loved ones and friends. From a wine list showcasing the world’s oldest viticultural regions, flavors, and wine selections, pairings for each dish are curated by Humphrey’s expertise in wines from Greece, Georgia, and Slovenia, along with selections from Hungary, Armenia, and Lebanon.
The smiles on the faces of those inside speak to how comfortable they are in this space and how delighted they are to gather in this unique way. It may be a special occasion or simply an opportunity to get everyone together. Whatever has brought them to Calliope, the soft laughter and glasses raised in a toast make one yearn for a seat at the table. Other diners, in pairs or at smaller tables, enjoy the soft lighting and natural elements of the décor.
When the doors open, the aromas of saffron and cardamom waft through, and the culinary experience begins. Chef Khaled’s Levantine roots come together with the modern influences of the American South and elements from around the world. Calliope’s symbol of a bird and sun reflects the owners’ core beliefs and is more than simply a beautiful signature. “We see food and drink as an expression of freedom,” the chef explains. “Our goal is to create a sensory experience that moves beyond the boundaries of what we normally expect. The Bird, in both ancient and modern times, is a symbol of freedom, hope, and change. The sun represents a new day and new life.”
Calliope’s menu changes with the availability of fresh, local ingredients by season. In summer, Gulf Shrimp might luxuriate in saffron-garlic sauce featuring Moroccan spices and lemon. Winter’s slow-cooked Freedom Run Farm’s lamb shank warms the soul alongside Roz Hashew rice, chili yogurt, pistachios, and almonds. Pita with whipped feta, chicken shawarma, hummus, and falafel are perennial favorites.
From the bar, cocktail creations deliver flavor sensations and feature unique ingredients from around the world. Among the favorites, The Talia starts with Gate 11 Vodka, pistachio milk, brown sugar, and Arabic coffee, then adds Aplino Amaro, and tops it all with honey and mint whipped cream and pistachio granola. While happy to serve up long-established cocktails, Calliope’s Bar might tempt with its Tree of Joy’s Chatt 91 Whiskey infused with dates and honey, orange bitters, and lemon.
Having made a name for himself as Executive Chef of The Edwin Hotel’s Whiskey Thief and Whitebird Restaurant, expectations for Calliope were high. When Albanna and Humphrey joined forces, their aim of creating an experience that offers a sense of new life and energy to those who dine here was not only met but also exceeded all expectations. Calliope has already earned much-deserved national recognition for its exemplary cuisine, beverage program, and service. The New York Times gave a nod to Calliope by adding the restaurant to their list of “Best Places to Eat in America,” calling it “an alluring and cosmopolitan restaurant.” Conde Nast Traveler’s review named it “inventive,” and “home to one of the region’s best Levantine cuisines,” and Food & Wine named their dinner one of “The 50 Best Meals Our Editors Ate This Year.”
“Both of us love taking care of our guests, says Raven, and it shows. “Khaled pours his passion into his food, creating a culinary experience. My passion comes through in the beverages I create and in the attention to detail required for excellence in hospitality. The partnership of Chef Khaled Albanna and Raven Humphrey has brought an unparalleled dining experience to Chattanooga, and the Scenic City could not be more delighted to host them.
Chattanooga Travel Inspiration Magazine
A version of this story was previously published in the 2026 edition of our Travel Inspiration Magazine.
