You’ll need a full weekend to check out the culinary tastemakers who have paved the way for Knoxville’s recent culinary renaissance. Most notably, Blackberry Farm alum, Matt Gallaher debuted his nouveau-Southern Knox Mason two years ago to critical acclaim. While he offers a handful of fancier items, like a savory brioche bread pudding, it’s the staples such as pork rinds and deviled eggs that are Gallaher’s hotly requested items. Next door Holly’s 135 is the new kid on the block, but chef-owner Holly Hambright is no newcomer to the hospitality industry. With three other restaurants to her name, Hambright perfects the art of the meat-and-three while also whipping up a handful of specials daily.

Every town needs an all-day breakfast spot, and the brand-new OliBea provides just that with egg dishes made from healthy ingredients like Brussels sprouts and quinoa (plus some not-so-healthy items, such as chicken and biscuits).

On Market Square, Stock & Barrel is packed every lunch and dinner thanks to its farm-to-table approach—the duck confit fries are wildly popular, as is the Hurt Locker, a juicy burger with fried green tomatoes, Benton’s bacon, bourbon onions, and pimento cheese—and impressive selection of bourbon.

Down Kingston Pike in Bearden, Buttermilk Sky Pie Shop makes artful creations—like mainstays apple and coconut cream—from scratch daily, as well as seasonal specialties such as key lime and spiced pumpkin. For the indecisive diner, there’s the convenient four-pack of four-inch personal pies so you can try a little bit of everything.

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