Culver’s – a Midwestern staple of fast-casual dining – is bringing its signature frozen custard and butter burgers to Sevierville
I left my Midwestern home in Indiana for the mountains of East Tennessee in 1990 unaware of a growing phenomenon to the north. A kingdom was growing. It was built on dairy products and Midwestern beef.
They called the kingdom Culver’s. And shortly after I left the Midwest, the fast-casual dining franchise began spreading like unchecked Kudzu.
IN THIS ARTICLE
What is Culver’s?
As I said, Culver’s is a fast-casual restaurant that started in a place called Sauk City, Wisconsin in 1984. What is fast-casual? It’s a fast-food type of restaurant but the food isn’t pre-cooked. It’s prepared once you order it so that your dining experience is as fresh as can be expected.
It celebrates its Dairyland founding with Wisconsin staples like cheese curds, ButterBurgers and frozen custards.
Over 40 years, Culver’s has exploded into more than 1,000 locations in 26 states. It has become a sensation with a cult-ish following that swear by the Culver’s Menu and it’s polite, friendly “Midwestern-style” service.
It really is a phenomenon.
What is a cheese curd?
Cheese curds are essentially cheese products that are served just as they begin to become cheese. Fresh, young cheese, maybe even a little wet still. Like if there’s a scale between cottage cheese and full-blown cheddar, curds are a little closer to firm cheddar on the scale. Curds haven’t been pressed and aged into the firmer cheese we all know and love. Perfectly done, they squeak a little when you eat them.
At Culver’s the curds are made with yellow and white Wisconsin Cheddar that has not been aged. They are battered and deep fried and look a little like mozzarella stick stubs – though they don’t taste like.
In other words, they’re insanely good.
What else is on the menu at Culver’s?
The signature – aside from the curds – is the ButterBurger. These are never frozen patties of Wisconsin beef, served in a variety of ways on a bun that’s well-buttered and then toasted.
The fresh frozen custard – like ice cream but richer thanks to the addition of pasteurized egg yolks – comes in a variety of forms from shakes, to malts to the classic root beer float made with Culver’s own brand of root beer created by the restaurant’s founder Craig Culver.
If you’re wondering how Midwestern the menu gets, there are chicken tenders and chicken sandwiches as well as seafood which includes shrimp or North Atlantic Cod options. Their cod isn’t an awesome cod, but it’s not bad either.
The sandwich portion of the menu is heavy on Midwestern flavors with a beef pot roast and grilled Reuben as well as a breaded tenderloin that’s a little reminiscent of the Northern Indiana classic. Culver’s also lists corn dogs among the sandwiches which may be the most Midwestern thing ever.
Where will the Culver’s in Sevierville be?
This is the truly wild part. We’re about to have a frozen custard war, y’all. Officials have broken ground for the new Culver’s on Dolly Parton Parkway – not far from the intersection with Veterans Boulevard. The location is right next to Andy’s Frozen Custard – the Missouri based sweet treat purveyor with a cult following of its own.
Can Sevierville deliver enough frozen custard business to keep to purveyors afloat? Only time will tell.
When will Culver’s in Sevierville open?
It’s unclear. But if you’re hankering for some classic Midwestern fare in the meantime, there’s a Culver’s in West Knoxville, one in Alcoa and another under construction in Oak Ridge – slated to open in September.
What do you think Are you looking forward to Culver’s opening? Let us know in the comments!
Been eating at Culvers for years since we have relatives in Nebraska. For awhile we’ve been eating at Freddys, which is good, but Culvers better. I wonder if we’ll be able to get walleye fish sandwiches here. They usually serve them during Lent.