A second visit to The Appalachian

My wife and I had dinner at The Appalachian restaurant. It is located at 133 Bruce Street in downtown Sevierville. This was our second visit and it was every bit as good as the first. We had reservations for 6pm, and arrived just a few minutes prior. We were seated promptly at a table immediately in front of the kitchen area. The kitchen was open and allowed viewing of the final touches before the plates were whisked away to diners. We skipped appetizers on this visit but after seeing several orders of the fried chicken skins going by I said we needed to try those on our next visit. Just don’t tell my doc!

As the name suggests, the focus here is on Appalachian inspired dishes. A wood-fired hearth dominates the kitchen area. As a “farm to table” operation, The Appalachian partners with numerous local providers such as Benton’s Smoky Country Ham, Mossy Creek Mushrooms, Satterfield Family Farms, and many more. Every table also receives a small cast iron skillet filled with a golden sour cream cornbread topped with butter. I was so smitten by this cornbread at our first visit that I asked our waiter about it and promptly looked up recipes!

Our waiter appeared shortly after we were seated to take our drink orders. Deb opted for a a glass of Riesling while I chose the Oktoberfest Marzen from Schulz Bräu. For a main course Deb went with the 8 oz filet mignon from the steak menu, paired with buttermilk mashed potatoes, while I chose the Hanger Steak with fingerling potatoes, swiss chard, hen of the woods mushrooms, and gravy. Both of us were very satisfied, and there was enough for us to take some leftovers home. In summary we highly recommend a dinner at The Appalachian during your stay at The Sidecar Inn. They are open Tuesday to Saturday from 4pm, and reservations are suggested. The restaurant can be reached at 865-505-0245, and the web site is https://theappalachianrestaurant.com/

Deb’s filet mignon with buttermilk mashed potatoes and sour cream corn bread
My hanger steak with fingerling potatoes, swiss chard, and hen of the woods mushrooms. I apologize for the poor photos!

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