Some really nice specials on tap for tonight from Chef John. Pictured is a very nice chilled South Carolina strawberry soup garnished with Meyer lemon, Thai basil, and local honey. And an amazing seared local heritage Duroc pork two ways with double cut pork chop and a beer braised pork shoulder served with jalapeño cornbread puree, barbecued peanuts, and house A-1.2 steak sauce. Chef is also offering Big Rock Oysters on the half shell, and a seared South Carolina Triggerfish with local shiitakes and ramps! Call ahead to reserve your table!

Patio Day! #sweettea #apricottea #icetea #patio #lunch #local #shopdinelocal #johnsoncitytn #johnsoncitytntradition

They’re Back! First of the season Florida soft-shell crab appetizer with local watercress salad, grilled asparagus, Benton’s country ham, baby beets, and charred lemon vinaigrette.

Chef John’s new spring menu starts tonight! Spring Vegetable Salad, Local and Organic Fruits, Vegetables, Greens, Artisan Cheeses and Accompaniments, Benne Brittle, Charred Lemon Local Honey Vinaigrette

Border Springs Lamb Chops, Housemade Lamb Merguez Sausage, Smoked Potatoes, Arugula, Roasted Garlic, Harissa Yoghurt, Herbed Chimichurri

Pork belly, Jimmy Red Grits, Bread & Butter Pickles, Sunny Side Quail Egg

$8 Gourmet burgers and $12 Mi Tierra local lamb burgers… Thursday nights are now burger nights at the Gourmet & Co. bar from 9 to 11! Bring a friend and come see Todd at the bar!

Well, we’ve just had to celebrate a little. The Official State of Tennessee Tourism Guide features our own photograph of Chef John’s Jilton Vegetarian plate. We are very excited about this and thankful to the Tennessee Department of Tourist Development for including us! It’s an honor to be mentioned as a stand out dining destination in this great state of Tennessee!

Chef John plating tonight’s fresh catch of pan seared golden tilefish.

Tonight’s fresh catch from Chef John is a pan seared American Red Snapper with roasted cauliflower, local winter squash, shiitake mushrooms, local baby kale, farro verde, and caper and brown butter emulsion.