Locally grown shops prove java and ambiance go hand in hand Coffee is in an era called the Third Wave. Mass-produced and nationwide coffee chains were so Second Wave. Production origins and methods that are fair and sustainable pervade…
Read More...

Historic downtown character enhances a flavorful Knoxville experience Knoxville’s historic Old City has become a walkable foodie tour, where cultures and cuisines collide to bring a variety of tastes sure to please all palates. I’ve…
Read More...

Finn’s Restaurant & Tavern makes diners feel at home—even with the ghost With his light green eyes, close-cropped red hair and tall, trim frame, owner Jon Ferrie of Finn’s Restaurant & Tavern could fit easily into a Colin…
Read More...

Testing out some local takes on an American classic Burgers are my second favorite food ever. (Watch this space for a future food battle to find out my favorite). Few things are more American than the classic hamburger. Add cheese,…
Read More...

Maryville’s Diamondjack Wine Bar evokes the spirit of speakeasies past    Tucked into a two-bedroom Craftsman house on the edge of downtown Maryville, Diamondjack Wine Bar combines the intimacy of its interior design, the bonhomie of…
Read More...

Recent restaurant openings offer everything from whiskey to fried Oreos One wouldn’t think the past year was the ideal time to open a new restaurant, but that didn’t keep these six new enterprises from opening around town. With varied…
Read More...

Vida brings chic flavors and presentation downtown Stepping into Vida, Knoxville’s new Pan-Latin restaurant on Gay Street, it’s hard not be impressed. Owners Jim and Lori Klonaris, who have been working the restaurant lane for the last…
Read More...

Looking for lighter fare at local restaurants? Look no further It’s January, and if 2020 had the impact on your waistline that it did on lots of others’, you may be ready to climb on the resolutions bandwagon with the rest of us. But…
Read More...

Sunspot delights both veggie and carnie crowds Why does a place known for its salads and vegetarian offerings have so many customers who come in specifically for what they insist is one of the best burgers in town? “Well,” answers…
Read More...

Seasons Innovative Bar & Grille chef pays attention to the details A formative moment in Deron Little’s development as a chef came on Page One of the 923-page Escoffier Cookbook. Under the heading “Basic Principles of Cookery,” M.…
Read More...