Sunspot

Frequently voted Best Vegetarian Menu in our BOK readers’ poll, Sunspot has a plentiful offering for the carnivores, too. The rotating menu blends Southwestern, Caribbean, and Latin American cuisine and is full of pleasant surprises, from zingy tomatillo salsa with chips, to baked enchiladas with goat cheese and grilled zucchini, to a “Bob Marley” Caribbean jerk chicken sandwich, to Celestial tofu salad. Exceptional Sunday brunch features weekly chef specials. Full bar. No checks. Late-night menu at bar 10 p.m.-12 a.m., last call at 2 a.m.

From YUMMM! the Metro Pulse Restaurant Guide

For almost two decades Sunspot has been a special place for Knoxville diners. It’s been a mainstay for vegetarians because of its consistently interesting offerings, especially during Knoxville’s lean years when vegetarian fare seemed limited to salad bars and falafel. And even with its happy hippie vibe, the restaurant has cultivated a following among carnivores and the buttoned-down crowd. It’s a multi-cultural tribe at Sunspot, and one that the restaurant salutes in their nearly famous tagline, “Where tie-dyes and neckties unite.” But after all this all time, it’s time for a change—and it’s a good one.

Sunspot has left its old haunts and headed down the street to live in a beautifully remodeled space that was once the home of the Old College Inn. The move not only promises to keep intact a building hallowed by many years as a campus hang-out, but it’s also a major improvement for Sunspot’s kitchen and the people who love it. The kitchen itself is shiny, new, and bigger—much bigger. The extra space means a lot more options on the menu: according to manager Mark Hawkins, “We were very limited on what we could offer—especially proteins. At the old space we only had one fryer and one griddle, and we always had to think about keeping them vegan—we’re very serious about those things. So even if we’d wanted to, we couldn’t even fry cheese.”

While you may not see fried mozzarella and wings show up on the menu anytime soon, you will notice changes as Chef Brandon Cruz adapts to his new domain. Already there’s a new taco section on the menu where you can mix and match beef, chicken, portobello mushrooms, and tofu if the mood hits you. Of course, the restaurant’s signature dishes will remain, and many popular specials from the old location will show up on the regular menu. One of the most exciting elements of the new digs is the promise of homemade ice cream.
The extra space also means extra beer—the new place opened with 50 craft beers on tap with more to come. They’ve also commissioned Saw Works, Highland, and Yazoo breweries to develop limited edition brews for them—some of these special offerings will rest in barrels used by Knob Creek and Blanton’s distilleries before they make their way into your mug.

Ultimately, while Sunspot’s physical location has changed, the spirit of the place remains the same. And you can expect the same great service and great beer as always, and food that’s even better than before.

Restaurant Details

Locally Owned	Wifi	Patio	Live Music	Accepts Reservations	Party Room (20+)

Kids Menu	Delivers	Buffet	Waterfront	Vegetarian Dishes	Vegan Dishes

Bar Details

Happy Hour	Hard Liquor	Dance Floor	Live Music	Karaoke	Glow Sticks

Darts	Foosball	Pool Tables	Shuffleboard	Trivia Night	Outdoor Seating