Chef Reggi, the reigning pit master at Reggi’s BBQ & Wings, piles hickory-wood-smoked and sauce-slathered pork, chicken, and beef high on hearty dinner plates or inside hefty sandwiches. Sauce-friendly fingers can leaf through the menu before settling on the Monterey chicken sandwich, featuring a juicy poultry serenade with a sautéed-onion and bell-pepper accompaniment on a bed of jack cheese ($4.89). Regular ($5.89) or jumbo pork sandwiches ($6.89) mingle with french fries, laze alongside baked beans, or play horseshoes with onion rings, and platters of rib tips ($8.99), pulled pork ($7.89), and beef brisket ($8.99) convene with cool coleslaw, texas toast, potato salad, or french fries. Weighing in at either a half pound or a full pound, bulk packs of pork, beef, rib tips, or barbecue bologna expedite the journey from the lips to the stomach with an irresistible heft of meat and promises of a better tomorrow ($4.29–$8.59).
Hailing from humble beginnings in a renovated Mississippian gas station, McAlister's Deli has revolutionized the concept of fast food with healthy fare recognized by Parents in 2009. Premium ingredients, such as Black Angus roast beef and black forest ham, pile upon stuffed potatoes or artisan bread, sating hungers and silencing stomachs before they recite bank-account numbers. As patrons wait for servers to deliver meals, they sip signature sweet tea, swirled together onsite daily from pure cane sugar and a rainforest-certified black-tea blend as dictated by a closely guarded recipe.
Glints of sunshine and rich West Tennessee soil nurture more than Crown Winery's lush vines; solar energy powers the vintners' Tuscan-style villa and headquarters, which is built into a hillside to reap the earth's natural cooling capabilities. Principal co-owners Peter and Rita Howard—a descendant of father of meteorology Sir Luke Howard, and a member of the National Baton Twirling Association Hall of Fame, respectively—bottle a dozen wines every year. Whites, such as the citrusy cayuga, may evoke memories of summertime fruit salads and fragrant floral bouquets sprouted from Chia Pet experiments. The winery's roster of reds includes the medium-bodied chambourcin, served at room temperature to liberate its berry-laced tang, and the royal red, a savory mishmash of norton grapes and estate-grown noiret. Winery tours invite guests to gambol along the vines and learn about the winemaking process, and parties and special events such as "Wine Down" night on Fridays at 7 pm pair wines with Tennessee cheeses, dinner, and live music. The idyllic 50-acre setting is also a popular spot for weddings, particularly in the Queen's Pavilion, with oak beams and sweeping vineyard views, orchestrated by Crown Winery's designated wedding coordinator.
Back Yard Burgers serves up North American Black Angus burgers hash-marked to order on genuine flame-licked grills. Third-pound patties dress for dinner with lettuce, vine-ripened tomatoes, red onions, dill pickles, and a condimental trio of ketchup, mustard, and mayo ($3.59). Or gussy up for patty prom with premium add-ons such as coleslaw, chili, sautéed mushrooms, bacon, and more ($0.35–$0.60 per topping). The grill masters also flip the first white meat, prepping Hawaiian chicken sandwiches with grilled pineapple, mustard, mayo, and lettuce ($4.09). Away from the flames, feel free to enjoy a loaded baked potato ($2.79) and a wide range of pairable plates such as chili cheese fries ($2.59 for regular size), garden salads ($2.19), and sweetly baked fruit cobblers ($1.99).