Peppino's Pizzeria's pizza chefs toss homemade dough before slathering it in homemade sauce, blanketing it in Grande cheese and fresh toppings, and baking it to a tawny crispness. Culinary craftsmen can arrange more than 15 toppings, such as feta cheese and meatballs, onto thin and thick crusts, or hide the goods inside a calzone or stromboli. Fourteen cold and hot 6-inch and 12-inch subs satiate sandwich cravings, including the vegetarian and the chicken cutlet with provolone, while an order of garlic-cheese bread keeps fingers occupied so they don't return to unscrewing the tops of every salt shaker in the restaurant. Pasta dinners–including meat lasagna, cheese raviolis, and eggplant parmigiana–share stomach space with a crisp salad and bread, while a smattering of desserts from cannoli to tiramisu temper sweet teeth.
Sweet Grass Diner's mission to help keep neighboring businesses thriving holds strong in its menu, which bursts at the seams with home-cooked meals comprising eggs, dairy, and fresh produce supplied by local farms. Helmed by Ray and Karan Stratford of Brioso Fresh Pasta, the diner’s kitchen turns a cheek to the owners' usual Italian fare and instead churns out breakfast all day, sating appetites with fresh-made pancakes, waffles, and farm-fresh eggs. Grilled-chicken sandwiches, hearty chili, and chicken-fried steak doused in sausage gravy all vie for palate popularity from visitors hungry for lunch and dinner. Bread pudding and lemon-meringue pie meet diners at meals' end, granting a sweeter farewell than an unexpected hug from the ice-cream man
In 1964, brothers Leroy and Forrest Raffel banded together to come up with a new restaurant concept. Arby's took off almost immediately on the coattails of its hallmark roast-beef sandwich and the founders’ idea of providing customers with fast, quality food. Over the company's 48-year franchise history, its foundational pièce de résistance of thinly sliced, juicy beef has been served in a many permutations, and continues to be popular today, served at more than 3,500 stores in North America. Today’s menu still ignites appetites with traditional beef sandwiches, plus hot and seasoned curly fries, fresh-chopped salads, and desserts good for richly capping off meals or bribing any bridge trolls on the way home.
The glass-lined facilities of Smoky Mountain Center for the Performing Arts sit beneath the sprawling mountains of the same name, illustrating the blend of contemporary and traditional that come together inside the entertainment center. When entering the 1,500-seat building, visitors find themselves in a sunlit lobby with exposed brick walls, cozy armchairs, and plenty of windows that grant glimpses of the picturesque surroundings and eagles performing Shakespearean soliloquies outside. Further inside, the stage hosts countless family-friendly performances, from country-music concerts to dance troupes and musicals.
Using local ingredients whenever possible, the chefs at Palmetto's Smokehouse and Oyster Bar smoke prime meats with flavorful rubs, carefully shuck oysters for fire grilling, and prepare other specialty dishes such as creole jambalaya, shrimp five ways, and fried green tomatoes. Customers can order oysters prepared four ways?raw, steamed, grilled, or fried?and dive into smoked meats such as brisket and pulled pork. As they eat with eco-friendly tableware and sip on sweet tea or wine, diners can admire digital artwork by local photographers.
At Smoke & Blue, diners pile plates high with buffet-style barbecue in a family-friendly setting. The cavernous wood-paneled dining area seats 300 people at long tables with checkerboard tablecloths, and the eatery welcomes buses, RVs, and large spaceships. On the weekends, family-oriented bluegrass, country, and rock bands take the stage as patrons dig into plates of smoked chicken, pulled pork, and spare ribs with sides of sweet-potato soufflé, creamy coleslaw, and collard greens.