T.G.I. Friday's transforms the six worst days of the week into the only day of the week that is acceptable to most Americans. Friday's is equipped to fill your life with Jack Daniel's sauce and endless salad and breadsticks. The multipronged menu contains prongs for burgers, sandwiches, salads and soups, seafood, pastas, chicken, and more so that any craving-flame can be put out.
Greenbrier Restaurant fills belly caverns with a varied menu of American fare inside a historic log cabin eatery. The vegetables provolone features melted provolone cheese cloaking fresh sautéed vegetables ($14.95), while the slow-roasted and hand-carved roast prime rib comes served with its own savory jus ($21.95 for 10 oz., $26.95 for 14 oz.). Travel back to a time when societies dined underwater with a seafaring starter, such as the crabmeat-stuffed mushrooms with a homemade crabmeat dressing ($8.95), or the shrimp cocktail with tender shrimp smothered in cocktail sauce ($8.95). Instead of whipping up a crayon soufflé, grub-hankering youngsters can be sated by noshing on an entree from the children's menu, such as the fried chicken tenders, deep-fried shrimp, or cheeseburger ($6.95 each). Built in 1939, the dining room features a wood fireplace, exposed wood accents, and floor-to-ceiling windows offering a pristine woodland view.
The original stonework laid down in 1940 makes an impressive foundation for Tuckasiegee River Mountain Lodge, and innkeepers Nancy and John Hopp fully embrace that history by giving the B&B a mid 20th-century theme. From the dining area’s soda fountain to staging weekly ice-cream socials to putting 1950s programming on TVs every afternoon, Tuckasiegee River Mountain Lodge is an homage to a bygone era. With 14 surrounding acres of hardwood forests, the lodge also has an inherent rustic quality that its rooms and suites tap into through wood-paneled walls, log furniture, and fireplaces. Some overlook the nearby mountains, and others face the gardens. A cannonball bed and chest from the 1800s and other antiques continue the historical references found throughout the common areas. Meals include a complimentary breakfast made to order with options including casseroles, waffles, and quiche. Lunch is served from the onsite restaurant's menu of salads and sandwiches, and dinner consists of five entree offerings every evening.Tuckasiegee River Mountain Lodge also makes a cozy home base for exploring the Great Smoky Mountains National Park’s hiking trails and fishing sites, located just 30 minutes away. During warmer days you can also whitewater raft on the nearby Tuckasegee and Nantahala Rivers.
At Big Daddy's Pizzeria, a 550-degree wood-fired brick oven bakes handcrafted dough, house-made sauces, and fresh ingredients into specialty pizzas. The Pigeon Forge eatery is the newest of five restaurants owned by the Johnson family—a local family that has nourished Sevier County with fresh cuisine for the past 20 years. Chefs cover 10- and 12-inch thin crusts with their traditional palomino sauce—a fusion of homespun alfredo and marinara—before tossing the pies with gourmet soy-cheese, gorgonzola, prime-rib, or pine-nut toppings. The Johnsons' house-made focaccia cushions wood-fired sandwiches, and glasses brim with draft beers and wine. In the spacious dining room, a pastoral countryside mural and framed artwork beam down upon cushy red booths and white-clothed tables, while a wooden awning and brick walls surround an outdoor patio. At the Pigeon Forge location, a brand-new arcade entertains guests with video games, providing a welcome diversion from thinking about how their stomachs are as happy as a dentist swimming through the Colgate factory's toothpaste river.
At Kinkaku Japanese Steak House, the chefs show off their culinary chops by preparing sushi and hibachi in front of visitors’ eyes. At the sushi bar, they slice morsels of sashimi or roll aesthetically pleasing creations of rice and pieces of seafood that include spicy tuna, eel, and shrimp tempura. The maki rolls are held together by sheets of nori, deep-green seaweed paper tinged with salinity.
At teppanyaki tables, several diners sit around a wide flat grill and watch food transform before their eyes. In a clattering flurry of knives and spatulas, chefs prepare piles of chicken teriyaki, scallops, and steak before serving them with veggies, fried rice, and shrimp. Revelry swells as servers carry out trays of sake and imported Japanese beers and hide pamphlets about how many teddy bears get thrown into the ocean each year.