Back Inn Cafe
Inside a restored Colonial Revival mansion a stone's throw from the Tennessee River, Chef William Oglesby blends American and international dishes. Classic southern recipes take on worldly flavors, such as fried green tomatoes crowned with prosciutto and herbed goat cheese and sweet potato-crusted shrimp with fennel slaw. Local ingredients star in dishes such as the New York strip steak rubbed with espresso from nearby Rembrandt's Roasting Co and flanked by truffle-infused potatoes. Chef Oglesby and his culinary team also meet unique dietary needs with many gluten-safe options. A terrace overlooking the river, two naturally lit sunrooms, and an intimate library create a romantic atmosphere wherever guests choose to dine.