The cooks at The Blueberry Pig serve up big portions of made-from-scratch American eats. Plates of pasta get forks twirling, while juicy burgers, wings, BBQ, and sauce-slathered ribs fill bellies. Sweet treats such as the Blueberry Bomb and hand-dipped milkshakes seal each meal.
Brought up in Germany by parents working with the US military, brothers Jonny, Robbie, and Jeremy Moore trace the foundation of their coffee shop to their travels. From Italy to Thailand, the brothers had the benefit of sampling some of the world’s best coffees, refining their palates and developing their love of the drink in the process. Today, they combine their efforts to source fair-trade beans from far-reaching destinations, bringing them to BonLife for Robbie to roast onsite. Focused on crafting perfect individual cups instead of pouring orders for the masses, BonLife regularly features nine brewing methods and a 10th that rotates monthly. The deft baristas watch Japanese siphoning apparatus percolate over open burners, drip pour-over cups from custom-made stands, and extract espresso from Sofia, a copper-plated espresso machine and not a woman who fiercely guards her coffee. The coffee bar also offers organic granola bars, biscotti, greek yogurt, and 100% fruit smoothies.
Locally grown fruits and vegetables fill Aubrey's Restaurant's menu across seven locations in eastern Tennessee. In addition to Southern recipes for buttermilk fried chicken and pulled pork, the kitchen also stirs housemade pimento into a savory dip and marinates chicken in lemon and lime. Old-fashioned patty melts and other sandwiches join pastas such as the Rattlesnake linguine, with grilled chicken, spinach, green peppers, and Southwestern alfredo that are charmed into stillness with the twirl of a fork. Desserts, such as the chocolate turtle cake with Hershey's chocolate and Breyers ice cream, help top off each meal.
Hidden inside Fig Southern Bistro is a little acronym: the Fig stands for Food Is Good. And this low-lit eatery is all about the food?Southern comfort food, to be exact. Chef Ceasar Thomas oversees a menu that ranges from Cajun chicken pasta in a creamy Bayou sauce to Louisiana-style blackened catfish served with rich, cheesy grits or coconut rice.