A local rounds up a list of top diners in the Pigeon Forge area Classic diner fare isn’t fancy. Typically, it’s juicy burgers and fries washed down with a thick milkshake. Classic Southern comfort foods are hard to beat. But what I like about a good diner – aside from the food – is the nostalgia. I’m a sucker for any
A local rounds up a list of some newer restaurants for Pigeon Forge and Gatlinburg As a local who has been hanging out in and around the Smoky Mountains for more than 30 years, I’ve become aware of the juxtaposition of the timeless mountains and the fleeting nature of the communities therein. Places like Cades Cove, Grotto Falls and the
A Smoky Mountain local ranks his favorite steaks in Pigeon Forge If I am being honest, my favorite steakhouses aren’t in Pigeon Forge. I love the Chop House, which is technically in a chain in Sevierville. I also love the Greenbrier and The Peddler in Gatlinburg. You wouldn’t really know crossing the bridge over the West Prong of the Little
This unassuming Gatlinburg steakhouse is a favorite among locals I made assumptions. I’m not happy about it. I’m not proud. Mistakes were made but we can all learn from them. After all, I’m as human as anybody … at least as far as you know. For years, coming the back way through Cosby into Gatlinburg, we’d drive past Alamo Steakhouse and the exterior
The Park Grill offers some of the best service and food in Gatlinburg with (slightly) less wait I see The Park Grill – the unofficial restaurant of the Great Smoky Mountains National Park – as a port. It’s the perfect launching spot for an adventure in the park or the perfect destination to return to civilization after a day of
The fascinating history of Fannie Farkle’s plus what to order from a local I’ve eaten in some fine places in my time. But perhaps my favorite meal would be served by a carnie at a county fair. I suspect there’s a certain level of nostalgia in my love of carnival food. There’s something about sausages, cheesesteaks and corndogs. It’s all
It was the winter of 1988-89 and my stepdad Joe had an idea. He’d buy a pig, have it butchered and we’d have meat in the freezer to last us the winter. Joe was still a relatively new addition to the family. But the transition, I thought, had gone well. Providing for a family was new for Joe. And as a father
You’re on vacation near the Great Smoky Mountains National Park and the family’s hungry. You’re in the mood for some great food. You pick a restaurant. Maybe it’s not one of the best restaurants in town but it’s still a great place. You go in and sit down and thumb through the menu, and you see it: A food challenge.
I was on the road in Phoenix, Arizona for the National Championship between the University of Tennessee and Florida State in January of 1999. From lawns made of rock and painted green to picking breakfast off the citrus trees in the backyard, I was a stranger in a strange land. One day, while my friends were otherwise occupied, I asked
I grew up in a part of the country where the “I” in Italian was overly emphasized. For example, our knowledge of “Eye”-talian cuisine was limited to the meager offerings of small pizza places. The ones that churned out pies that needed heavy hits of red peppers just to add some flavor. But I learned better. We moved around and