At Lenny's Sub Shop, named Best Sandwich Shop in 2010 by CityVoter Knoxville, team members bake fresh loaves of bread every morning and slice deli meat to order for each sandwich. Lenny's Sub Shop has been active in Knoxville for 14 years and it has grown to reach diners in more than 15 southern and midwestern states. Its signature 7.5-inch sandwiches cradle a half-pound of meat and cheese, the 10-inch holds 3/4-pound while its 15-inch Heroic subs hold up to a full pound. On the lighter side, the 5-inch holds 1/3-pound. Hot pepper relish blended from diced cherry peppers is available to add zing to deluxe clubs, roast-beef sandwiches, and veggie subs. New items include the chopped BBQ sub, potato salad, wraps, coleslaw, and a large variety of chips. In addition, the shop also serves kids' meals.
After his first dishwashing job piqued his interest in the restaurant business, Chef Bruce Bogartz set out on a roundabout journey that took him through a degree in economics and then north to study at the Philadelphia Culinary School. Finally he returned to his home city with a focus on Southern and East Tennessee cooking techniques and founded RouXbarb. There, Chef Bruce makes all of his soups, stocks, and desserts in-house, using produce from local farms and meat and fish free of hormones, antibiotics, and steroids whenever possible. Drawing from his region's recipes and cooking techniques, he crafts house-smoked pork, crispy chicken livers with cheese grits, crusted steaks, and pecan-crusted catfish. He has earned accolades such as Metro Pulse’s 2012 Best Chef for his efforts, and for lucky audiences, he passes on these skills. At seasonal wine dinners and themed cooking classes, he teaches students recipes for chicken wings, crusted steaks, and banana pudding while answering questions about spice combinations and whether butter screams when it’s fried.
As the founder of Domino?s Pizza, Thomas Monaghan knows all about fast delivery. But instead of pizzas, his new venture, Gyrene Burger, serves juicy hamburgers with the quick precision of a military enterprise. That makes sense, given that the shop's 40-seat dining room is decorated with vintage military gear.
The eatery is unique in serving premium hamburgers rather pizza or Chinese food, and their goal is to get the food to customer?s homes in 15 minutes or less. That's helped by the succinct menu which features beef burgers and chicken and BLT sandwiches. With such a condensed menu, chefs can focus on tracking down the freshest?never frozen ? 100% Angus beef without fillers. They also feature sesame buns that bookend patties and prep top-notch toppings that include thick-sliced pickles, Texas-smoked bacon, crispy whole-leaf lettuce, and Florida-grown tomatoes. For those visiting the restaurant in person, there is free rooftop parking off of 20th St.
Garrett's Downtown Deli borrows both a name and a philosophy from owner and founder Garrett Scanlan, whose childhood job in his father's kitchen and formal apprenticeships at several kitchens across Europe have led to appearances in more than 50 cookbooks and his own television program, 90 Miles with Chef Garrett. Behind the counter, Chef Scanlan and his kitchen crew take time to construct his eatery's deli-style fare as if it were served in a gourmet bistro or about to be sacrificed to a vengeful volcano. Sandwiches are crafted from Garrett's own recipes and contain hand-carved meats that are roasted in-house, including turkey, ham, and corned beef sliced thin, piled high, and paired with a pickle and chips, coleslaw, or potato salad. A hot-entree-and-salad bar poses even more choices for eager eaters, with daily rotating spreads of pasta, barbecue, baked chicken, from-scratch soups, and diet-friendly salads and recipes.
Since the first Fuddruckers opened its doors in 1980, the eatery has unabashedly proclaimed its signature sandwich to be the world's greatest hamburger. Thirty years and 140 franchised stores later lend some real weight to that claim. Using 100% USDA all-American premium cut beef, freshly baked buns, and a garden's worth of crispy vegetables on each burger, Fuddruckers has revolutionized the hamburger in North, Central, and South America. Their menu also includes a slew of specialty burgers that have undeniably shunned the beaten path, with beef substitutes that include buffalo burgers.
Waiting in the wings stands a supporting cast of American mainstays, including their hand-blended milkshake and the hot dogzilla, and families tuck into the classic drive-in delights alongside a host of arcade games and sports memorabilia as classic tunes play over loudspeakers.
The chefs at Restaurant Linderhof craft their authentic Bavarian cuisine using a trans fat-free blend of olive and canola oil. The healthier treatment brings out the flavors of the rich food, which includes cheddar-infused bratwurst, a rolled veal cutlet stuffed with pickles, onions, and bacon, and an apple strudel made from a special house recipe. To help wash down meals, bartenders pour an extensive selection of German wine as well as Bavarian lagers such as Weihenstephaner, the oldest brewery in the world.
Serving up plates at a new location, Restaurant Linderhof features live accordion music filling the air as TVs over the separate bar and allow patrons to cheer on their favorite teams. A patio allows customers to take in sunny mornings and evenings. Linderhof's cozy dining room embodies the atmosphere of Old Europe with Austro-Hungarian artwork.