True to the name Backyard Grille, a bulk of the work chefs Teddy Miller and Tommy Barnhart do is in the backyard. It's where they smoke all their meat, from bone-in certified Angus rib eyes to the pulled pork that smothers loaded baked potatoes. Inside their microwave-free kitchen, Teddy and Tommy prepare all their sauces and dressings from scratch, as well as the housemade biscuits that dominate their breakfast menu.
Backyard Grille is likewise divided between outdoor and indoor attractions for its diners. Outside, patrons can lounge beneath lighted umbrella tables, recline on a porch swing, or groove on the backyard dance floor. Full of flat-screen TVs broadcasting the latest games, the sports-themed indoor dining room switches gears during intimate candle-lit dinners. On Friday and Saturday, live music later in the evenings swaps dinnertime romance for rocking until 2 a.m.
The friendly staff at Cloud 9 stockpiles a variety of different tobacco and tobacco-free shisha flavors, alongside a menu of fingerpicking fare and craft beers. Guests can pack regular ($12) or large ($18) hookah bowls with tasty fusions such as the apple, cherry, and coconut blend of Al-Fakher, or add extra zest with flavor bases more juicy than grape-juice gossip ($5). Their collection of comestibles unveils the tomato bruschetta atop a toasted baguette ($4) and the stuffed pita a la jones ($5), which delivers bite-size packages of house hummus and feta to oral doorsteps. Cool off a piping-hot palate with bottles of Avery Ellie's brown ale and Yuengling lager ($3.50 each), or take a swig from your own bottle of spirits ($8 cork fee).
Dipped Fresh's team prepares fruit-laden spinach salads and sandwiches to be enjoyed in the airy interior, as well as boxes of chocolate-dipped fruits and cookies to be taken home. The staff hand-dips these morsels of fruit and other treats into vats of rich chocolate, coating Oreos, pound cake, ice cream, and even thick-sliced bacon.
The caf?'s red and white walls host many pieces of art, from prints of flowers to impressionist-style paintings of autumn trees. An I-beam runs across the ceiling, symbolizing the support that bread provides for a sandwich and that friends provide for each other when they can't find the sandwich they just made together.
Equipment: Real Ryder and Lemond Bikes, Lululemon yoga accessories, Everlast box
Students should bring: A bottle for water. We have purified water and towel service.
Registration required: Yes
Good for beginners: Yes
Average class length: 30?60 minutes
Number of Staff: 11?25 people
Class location: Mix of indoor and outdoor classes
Guests allowed: Yes
Parking: Parking lot
Pro Tip: Bring a friend. Having a workout buddy motivates both of you and makes it more fun.
Exercise is challenging, and people frequently give up on their fitness routines. How do you keep clients motivated?
Our trainers keep it fun by changing things up all the time. Whether it's cycling, yoga, or group fitness, each day is different. And we focus on balance in working out?cardio, strength, and flexibility are all part of our program at Thrive.
What's the most radical physical transformation you've seen a client make?
We have a client in his early 60s who has absolutely transformed his body by consistent exercise and training and good nutrition. He credits his personal trainer, but really he's done all the hard work. And it shows.
Sweating to the oldies is acceptable, but sweating to the blues less so. Do you find that certain styles and genres of music generate more intense workouts?
Music motivates movement; there's no question. We have a great mix of instructors who play a wide variety of music, including original mixes from one of our DJ instructors. You'll find rock and roll, jazz, reggae and lots of electronic dance tracks here. And we have a disco ball in the cycle studio.
Is there anything else you want to add that we didn't cover?
Thrive is all about functional fitness?that is, keeping people healthy as they move through all phases of their life. Our clients range in age from rom the twenties to the seventies. Even though their fitness needs differ, their goals are basically the same: to stay healthy and fit. It's our challenge to help them. We think we do a great job; at least, they tell us that we do.
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.
As part of their focus on local sustainability, the chefs at Chato Brasserie rotate their menu seasonally, constantly updating the menu of classic American cuisine with ingredients ranging from fresh tilefish to sweet-potato purées. Voted Best New Restaurant in 2011 by CityScope magazine, the eatery complements its casual dining room with both an outdoor patio and a private chef's table, where patrons dig in to a personalized tasting menu with exclusive tastings from the wine list. Drinks are always part of the Chato experience, however, as bartenders craft a variety of smooth brunch and dinner cocktails.