J.C. Holdway
The seasonal flavors of eastern Tennessee's farms come to life over the wood-fired grill at this chef-owned ode to Southern cuisine, where the menu changes weekly. One decadent constant is a sous-vide farm egg appetizer with gnocchi and chicken confit. Pair it with a house-made pasta or a hearty protein (pork loin with okra, corn, and tomatoes is a winner). Bar seats let you watch the focused action in the open kitchen, where dedication to the craft is obvious.