Eastern Tennessee's Top 5 Rated Steak House- Known for our lean Angus burgers, mouth watering steaks & fork tender prime rib, slow cooked for 8 hrs. with our special house rub. The Fox also caters & has banquet facilities for up to 175 people with full lounge & dance floor. Where old world charm meets southern hospitality.
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.
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.
Loco Burro's owners wanted to create an environment that reflected the festive flavors of their menu, which is packed with zesty Tex-Mex fare, such as sizzling fajitas and margaritas blended with fresh citrus juice. In the dining room, the staff keeps the party popping with crowd-pleasing challenges, such as The Whole 5 lb. Chiuaua burrito, which wins competitors who consume it within an hour a free burrito and a T-shirt. Meanwhile, the restaurant's bucking mechanical donkey awaits a courageous rider or a romantic evening out with a mechanical dishwasher. On the roof, the restaurateurs arranged a sophisticated patio that boasts stunning Great Smoky Mountain views, hypnotizing fire pits, light strings, and tables and couches where guests can continue the merrymaking under the stars.:m]]
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.
Smoked pulled pork and St. Louis–style ribs invigorate olfactory senses at Bone Shack, where culinary wizards conjure coruscating flames to sear 100% Black Angus steaks or cloak pizzas in melting sheets of cheese. Foot-stomping beats from local DJs offset guitar-plucking live bands in the evening, underscoring sips on domestic and imported suds from Bone Shack’s bar, where beer is served by the bottle, bucket, or upturned chef’s hat.