Page 60 - Cityview_May_June_2014

SMOKIES SPOTLIGHT

ing cheese-baked trout, trout cakes,
the choices at old mill trout almandine, trout with lemon rice
restaraunt are nearly
stuffing, and blackened rainbow trout
endless—as long as you’re with Cajun spices. (This is mighty
looking for good Southern
fresh fish, too, coming straight from a
comfort food.
trout farm just over the mountain in

Cherokee.) The restaurant also serves
catfish, deep-fried in cornmeal batter.

If you’re not feeling particularly fishy,
you can order steak, prime rib, ham,

and chicken.
The d́cor here is a delight, including

wooden-paneled walls and a fireplace
in the middle of the dining room. It’s

a bit like having dinner in an upscale,
cozy, intimate fishing lodge.

information: (865) 436-5416; www.
gatlinburgtrouthouse.com

BULLFISH GRILL

Bullfish grill (not to be confused
with the Bonefish grill chain) is an in-

dependently owned upscale restaurant a deep-fried funnel cake drizzled with on the other side of the square sits
right on the Parkway in Pigeon forge. cinnamon fuji apples and topped with the Pottery house Caf́, which incor-

They specialize in fresh seafood and vanilla ice cream and caramel sauce.
porates parts of a 1953 building that
hand-cut steaks, including aged grand Among other dishes, the Sunday was once the home of the late Douglas

champion Angus beef. Bullfish’s signa- brunch menu includes Smoky Moun- ferguson, arguably the most famous
ture dishes include low country shrimp tain blueberry pancakes, cr̀me brulee potter the region has yet known. Meals

and grits, a barbequed baby back rib french toast, spinach florentine fritta- here include steaks, seafood, rainbow
platter, shrimp pomodori pasta, Asian ta, and Smoky Mountain breakfast hash trout, Southern catfish, burgers, sand-

grilled salmon, and pan-seared crab (chorizo sausage, grilled chicken, and wiches, soups, salad, and quiche. The
cakes. Appetizer highlights include cheddar hash browns with poached caf́ is famous for its artesian bread,

fried green tomatoes (layered with goat eggs and hollandaise sauce). Those which includes some unusual varieties
cheese and mixed greens) and spicy lucky enough to dine on a Thursday such as green olive, onion rye, and cin-

shrimp (gulf shrimp lightly battered can order any glass or bottle of wine at namon raisin pecan.
and then fried, tossed in a sweet and half price.
By the way, all the biscuits, corn

spicy Asian sauce and served with information: (865) 868-1000; www. bread, muffins, grits, and baked goods
crispy wantons).
bullishgrill.com
at both restaurants are made from

one of the more memorable desserts either flour or cornmeal ground at the
here is the two-layer key lime pie, al- OLD MILL SqUARE
old Mill itself, which dates from the

though it’s fairly impossible not to at least The historic old Mill in the heart
early 1800s. You can tour the mill and
consider the funnel cake apple stack:
of Pigeon forge is affiliated with two even take home some of its products.

great eateries. The classic old Mill information: Old Mill Restaurant: (865)
Restaurant (next door to the water- 429–3463; www.old-mill.com/info/the-old-

powered gristmill itself ) serves up mill-restaurant. Pottery House Caf́ and
down-home southern fare, including Grill: (865) 453-6002; www.old-mill.com/

country breakfasts, Southern fried info/cafe
chicken, pot roast, meatloaf, turkey

and dressing, rainbow trout, spare ribs Katy Koontz, author of Family Fun in the Smokies as well
and sauerkraut, and sugar-cured “city” as the Smoky Mountain Travel Guide app for smartphones,

ham. Most dinner entrees come with writes regularly about the Smokies for Cityview.
the old Mill’s trademark corn chowder

and homemade fritters.

58 cityviewmag.com
may june 2014