Knoxville’s Classic Burgers
Published 8/8/2013 at 10:28 a.m. 0 comments
Knoxville’s sizzling-hot burger market owes quite a bit to a core group of Knoxvillians who created the classics—and those who daily carry on the mouth-watering quality traditions. Here, some originators and a couple of torchbearers discuss secrets of their success.
Knoxville's Burger Specials
Published 8/8/2013 at 8:53 a.m. 0 comments
Some of the best burgers in town can be had cheap! Here’s our guide to where and when to find them.
Restaurant Report: North Corner Sandwich Shop
Published 8/7/2013 at 11:04 a.m. 1 comment
A self-described “amazing chef-driven sandwich joint,” North Corner is the brainchild of owner and chief cook and meat slicer David Blevins.
Restaurant Report: El Cazador
Published 7/10/2013 at 11:12 a.m. 0 comments
El Cazador in South Knoxville is an easy place to drive by, though it’s not easy to miss owing to its very bright green paint job.
Restaurant Report: Bistro By the Tracks
Published 6/12/2013 at 10:20 a.m. 0 comments
Bistro By the Tracks is almost feline in its ability to land on its feet. After two relocations, an ownership change, and gradual gentrification, the restaurant remains alive and cooking. And now, with the installment of Christopher Stallard as the ...
Restaurant Report: India Cuisine
Published 5/8/2013 at 11:12 a.m. 0 comments
This family-owned restaurant is full of surprises and delights for the experienced eater of vindaloo, korma, and curry, but it also features dishes that might appeal to a good mountain boy or even to lovers of Chinese food.
Restaurant Report: Miss Olivia's Table
Published 4/10/2013 at 11:17 a.m. 0 comments
It’s easy to forget that good food isn’t always about lauded ingredients of the moment, complex combinations, and architectural presentations gilded by elegant puddles, drops, and drizzles.
Restaurant Report: Sapphire: A Modern Bar and Restaurant
Published 3/13/2013 at 2:51 p.m. 0 comments
After a long food absence during a kitchen remodel, food service is back, and owner Aaron Thompson and head chef Caleb Hawkins are determined that the Modern Bar will also be a modern dining room.
Egg Ingenuity: Some Inventive Knoxville Takes on That Breakfast Standard, Eggs
Published 3/7/2013 at 10:38 a.m. 0 comments
The egg, as we all know by now, is incredibly edible; it’s also incredibly versatile, and so it’s super nice to see so many plates of delicious creativity around town. Here are a few notable examples to tempt you to ...
Benton's Bacon on Knox Brunch Menus
Published 3/6/2013 at 11:18 a.m. 0 comments
Knoxville’s first super-size BaconFest was in 2010, but three years later, the love affair with all things bacon-y still sizzles. In the forefront: local chefs’ and diners’ affection for Allan Benton’s products lovingly tended a short ways down the road ...
Knox Brunch on a Budget
Published 3/6/2013 at 11:12 a.m. 0 comments
Lavish brunch is swell, but this relaxing meal doesn’t have to be three courses or even a heaping plate. There are plenty of restaurant breakfast foods that will still hit the spot—without slamming your budget.
The Art of the Crêpe at Knoxville's French Market
Published 3/6/2013 at 10:55 a.m. 0 comments
If, in fact, Eggs Benedict is based on a country French recipe, it’s amusing that one of Knoxville’s most creative variations on this staple is found at the French Market, where Susan and Allen Tate play turnabout and tweak it ...
Knoxville's Brunch Masters
Published 3/6/2013 at 10:51 a.m. 0 comments
Knoxville's brunch scene seems to be expanding exponentially! Here are some of Knoxville's standout brunch masters and what they offer.
Let’s Brunch: A Guide to Knoxville Brunches
Published 3/4/2013 at 3:21 p.m. 0 comments
More Knoxville restaurants than ever are offering unique, stand-alone brunch menus on the weekends—not to mention drink specials just for brunch. Here’s a run-down of noteworthy brunch (not just regular ol’ breakfast) destinations around town.
Restaurant Report: The Market House at Jackson Square
Published 2/13/2013 at 11:28 a.m. 1 comment
The Market House is a labor of love for Bo Shipley and Dan Tremaine, two young men with a passion that’s worth supporting—not only for their cause, which is meritorious, but also because they make food good and good for ...