You'll want to reserve ahead for the privilege of noshing on James Beard Award–winning chef Joseph Lenn's modern Appalachian comfort cuisine. Lenn, who spent nearly a decade as executive chef at famed Blackberry Farm before returning home to Knoxville in 2016, does a ridiculously perfect wood-grilled pork with sweet-potato puree, and anything with smoked meat from Benton's Farm.
The space, a former downtown photography studio, calls on stacked firewood as space dividers, and there's a large, first-come, first-served bar and open kitchen (bar opens at 5pm). One of Knoxville's hottest tables.
