We know everyone’s still all excited about Tupelo Honey, but it’s getting some competition downtown in the upscale Southern dining category come January.
Knox Mason doesn’t have a lot of details yet on its website but the description sounds promising: traditional Southern food married with a contemporary aesthetic. Mentions are made of Benton’s ham croquettes with sorghum mustard and smoked deviled eggs with green tomato chow chow. But what makes us really hopeful for the quality of food at Knox Mason is the chef behind it: Knoxville native Matt Gallaher, who’s worked at Blackberry Farm and was until recently the executive chef for Gov. Bill Haslam in Nashville.
The restaurant will be on the 100 Block of Gay Street, right next door to Shuck and Cru in what is quickly becoming a mini restaurant row.