The police aren't on to him––yet. But Capone can't leave anything to chance. He's bullet-proofed the hardwood floors with sand. He's dug secret tunnels, and rigged escape hatches on the roof. Despite his preparations, though, he never feels quite secure. With a final glance over his shoulder, he heads to the stone patio to kick back some contraband suds with Dillinger.
A lot of stories like this one fly around High Point restaurant, where the digging of the tunnels in the basement may or may not have been funded by Al Capone. Though these rumors are gospel to owners Ron and Jama Turner, they make sure that their eatery offers visitors more than just stories. Listed on the National Register of Historic Places, the three-story compound brings to mind a quaint ski lodge with its large courtyard and verdant hedges. Inside, the dining room is flooded with natural light from large bay windows, and a floor-to-ceiling stone fireplace sits atop the original 1920s hardwood floors.
Then, there's the food. At dinnertime, dark wood tables populate with fresh seafood and steaks in wine and butter sauce. The menu also bespeaks bayou influence, with zesty preparations of jambalaya, crawfish, and New Orleans–style barbecue shrimp. While spooling seafood pasta around their forks, patrons can question servers about High Point's catering services or question the owners about whether the fountain out front was ever used by Capone to make homemade gin.
Crowned Best Overall Restaurant by the Knoxville News Sentinel in 2010, Puleo’s Grille takes tongues on a whirlwind taste tour with its eclectic menu of Southern and Italian classics. Circle tooth wagons around scrumptious orders of fried green tomatoes partnered with a savory side of stone-ground cheese grits and country gravy ($6.99), or lay a delectable claim on Italian mainstays such as lasagna ($11.99) or artichoke- and caper-flecked chicken piccata, which gets its beauty sleep atop a bed of linguini draped in lemon wine sauce ($14.99).
Smashburger isn't just the name—it's the way chefs, otherwise known as Burger Smashers, cook every burger. First, they form never-frozen, 100% Certified Angus Beef into a giant meatball. Then they season it, place it on a butter-glazed grill, and smash it into a patty. The process caramelizes the beef, locking in flavor while keeping the meat juicy and tender. Each slab is then sandwiched in an artisan bun and is turned into one of an array of standard burgers or locally inspired specialties unique to each market.
This handcrafting approach typifies everything else the restaurant does, from blending handspun shakes to hand painting Smashburger's logo onto every beverage cup. Letting its food stand for itself and relying mostly on word of mouth for advertising, the Smashburger franchise expanded from one restaurant in 2007 to 220 today, with its swift growth from zero to 100 stores making it one of the nation's fastest-growing restaurant companies. This rapid development even caught the attention of Forbes and Inc. along the way.
Let's Make Wine helps vino aficionados brew and bottle their dream blend of wine during a four-week course, available in the evening or on Saturdays by appointment. The foray into brewing begins by selecting one of the many wine kits to serve as a base, adding in ingredients and softly whispered compliments to customize the fermenting concoction to a palate's demands. Grape gastronomes pop in once a week to check on their burgeoning brew, spending a combined total of two to three hours overseeing their tailored creation with the help of head winemaker Cheryl Lisi. Once fully fermented, wines slink inside corked cages, with customized labels spelling out the vintage or the appropriate type of cereal to pour it in. The 30 bottles of resulting wine, each 750 milliliters, make for pleasant gifts or decorative cellar-stuffing.
Barbecue is about balance, about finding the right suspension of smoky and sweet flavors even if it requires hours of labor and patience. At Slick Pig BBQ, chefs achieve flavor harmony by slow cooking and saucing up meats—which range from classic ribs to honey-barbecue wings—and then plate them with requisite sides such as corn bread, turnip greens, and mac ‘n’ cheese. They also tantalize visitors with an array of Southern staples, frying up catfish, baking chess pie, and sweetening tea by telling it how special it is.