Restaurant Report: The Market House at Jackson Square
Published 02/13/2013 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 ...
Restaurant Report: Bombay Palace
Published 01/30/2013 at 12:09 p.m. 1 Comment
There are many reasons one hears (especially from certain habitués of Bearden and downtown) for avoiding the western frontier of Knoxville: traffic, distance, traffic. But, if it’s true, and if you are one of those skip-Turkey-Creek-at-all-costs people, it’s a pity: ...
Restaurant Report: Seasons Cafe
Published 12/05/2012 at 9:42 a.m. 2 Comments
By any account, Deron Little is a madman. The chef and owner of Seasons Café, who recently opened a Bearden extension of his popular Farragut eatery, envisions a restaurant that responds to the seasons with complete change.
Rick Terry Jewelry Designs Brings Back an Old Tradition to Gay Street
Published 12/05/2012 at 9:27 a.m.
It’s been nearly a decade since the last jewelry shop in downtown shut its doors and headed westward. Happily, the jeweler’s line was restored in November when Rick Terry Jewelry Designs headed eastward from its stores in Farragut and Lenoir ...
Restaurant Report: Ephesus Mediterranean Grill (Closed)
Published 11/20/2012 at 10:19 a.m.
Ephesus is a kind of mixed grill with both Turkish and Greek influences that, while situated on the Cumberland Avenue Strip, appeals to a diverse group of diners.
Restaurant Report: Tupelo Honey Cafe
Published 11/07/2012 at 11:45 a.m.
There’s always a big buzz about new restaurant openings in Knoxville, and Tupelo Honey Cafe is no exception. It did seem to be an extended buzz in the vein of “hail thou long expected...” with early and anticipatory moans of ...
Knoxville Sushi Exotica
Published 10/31/2012 at 1:47 p.m.
At this point in Knoxville sushi time, creative genius is alive and well and visible in the form of a sushi roll. From volcanoes to rainbows, the sushi roll expresses a wealth of creativity from not only sushi chefs but ...
Tradition Meets Innovation in Knoxville’s Ever-Growing Sushi Scene
Published 10/31/2012 at 11:03 a.m.
A landlocked mountain city/town is not the logical place for a sushi revolution, but Knoxville is in the midst of one. Meshing the Americanized sushi pioneered by Nama and the traditional offerings from sushi chefs like Seisuke Fukuoka of Anaba, ...
Restaurant Report: BucketHead Tavern
Published 10/24/2012 at 11:13 a.m.
Often, places that try to be too many things to too many people fail miserably because they end up pleasing no one. Yet, the BucketHead Tavern seems to have found a workable formula that relies on an open atmosphere with ...
Restaurant Report: The Coop Café
Updated 09/28/2012 at 9:42 a.m. 2 Comments
It’s easy to drive past the little strip on Woodland Avenue that houses the Coop Café—St. Mary’s is such an imposing and eye-drawing edifice on the other side of the street. But what a shame it would be to miss ...
Meet Your BOK 2012 Winner: Lynne Worthington, Owner, Adult Superstore
Published 08/29/2012 at 11:29 a.m.
Lynne Worthington: "Honestly, we’re just a big retail store that handles a very specialized kind of inventory."
Restaurant Report: Blue Sky Café [CLOSED]
Published 08/29/2012 at 11:26 a.m.
The Blue Sky Café is still growing into its space, so the decor isn’t exactly five-star yet, but the essence of the restaurant is certainly in place for both lunch and a better-than-average breakfast.
Restaurant Report: Lil’ Vinnie’s
Published 08/15/2012 at 12:53 p.m.
The Old City’s newest eatery is almost a conjunction of Fiddler On The Roof and The Godfather. It’s not that you’ll find matzo ball marinara on the menu or swarthy button men lurking in the corners; instead, there’s a decided ...
Restaurant Report: Holly’s Eventful Dining
Published 07/19/2012 at 11:28 a.m. 1 Comment
Opening a restaurant wasn’t the result of a burning passion that kept Holly Hambright awake at night. Like her successful catering career, it was a mix of circumstance and practicality. Although the restaurant was happenstance—“Just me taking advantage of quality ...