Dining and Drinking Spots Near Great Smoky Mountains National Park

Before tackling the climb to Clingmans Dome, fuel up with carbs at the vibrant Emilia in downtown Knoxville. This Italian Mytoury draws inspiration from the Emilia-Romagna region and boasts charming Italian decor: exposed brick walls, shelves filled with wine bottles, and oversized cans of tomato sauce as part of the aesthetic. However, Emilia opts for a sophisticated approach to its pastas and dishes instead of the typical red sauce fare. Don't miss the lightly fried baby artichoke fritters served with a zesty lemon-caper aioli, warm house-made burrata paired with roasted local squash, and Springer Mountain Farms chicken cooked under a brick until golden, accompanied by oregano pan sauce and salsa verde. The standout, however, is the house-made pasta, featuring ever-changing specialties such as campanelle with roasted mushrooms and broccolini in a pine nut-mushroom broth, or fusilli carbonara topped with a poached egg from Windy Acres Farm and delectable bacon from Benton’s Smoky Mountain Country Ham.

A beloved breakfast spot in the vibrant Old City district of Knoxville, OliBea is set in beautifully repurposed factory buildings that now house art galleries and bars. This bright Mytoury, with its hardwood floors and local artwork, creates a welcoming atmosphere for enjoying locally roasted coffee alongside delicious ham and eggs. Their biscuits are a highlight, offered on their own, in Benedicts, or piled high with fried chicken, sausage, cheddar, scrambled eggs, and serrano jam.

Located an hour northwest of Great Smoky Mountains National Park, Knoxville features a delightful blend of traditional and contemporary dining. Bistro at the Bijou acts as a charming bridge between the two, set in a historic building adjacent to the beautiful Bijou Theatre. The restaurant exudes elegance with its Renaissance-style architecture and stained glass windows while maintaining a friendly, relaxed vibe thanks to owner Martha Boggs. The menu showcases dishes like fried okra Caesar salad, bourbon-glazed pork loin, and fried bologna Benedicts served on rich biscuits. Seasonal cocktails accompany the food, featuring refreshing options such as strawberry mojitos and lavender-blueberry spritzes.

With nearly a century of history, Applewood Farmhouse stands as the oldest independent restaurant in Sevierville. Housed in a charming barn amidst sprawling apple orchards, the menu highlights apples with specialties like apple juleps, apple-cinnamon muffins, and apple fritters. The adjacent Applewood Farmhouse Restaurant and Applewood Farmhouse Grill cater to all-day dining cravings, featuring hearty mountain dishes such as ham biscuits, chicken and dumplings, and crispy chicken livers with cream gravy. Set on a beautiful expanse of farmland, these restaurants have become beloved destinations for a pastoral dining experience.

Situated about 45 minutes north of Great Smoky Mountains National Park, Sevierville offers a more relaxed atmosphere compared to the bustling Gatlinburg and Pigeon Forge. This town, steeped in agricultural tradition, is embodied at Five Oaks Farm Kitchen. The restaurant's exterior showcases vintage tractors and trucks, while inside, the spacious dining area boasts high ceilings, wooden chandeliers, and communal picnic tables. Breakfast highlights include fried pork chops topped with rich sausage gravy and eggs paired with pecan-smoked bacon. For lunch and dinner, the adjacent smokehouse provides delicious barbecue options like hickory-smoked chicken and prime rib served with horseradish mustard and au jus.

This unassuming bakery may lack elaborate decor—just a few basic tables in a simple strip mall space—but its pastry selection is bursting with flavor. Owned by Stephany Houston, a pastry chef who previously worked at nearby Dollywood, the highlight here is her generous and fluffy cinnamon rolls. Other delightful offerings include aromatic cinnamon bread, rich banana pudding, thick slices of oatmeal cake, apple slab pie, and cheesecake parfaits. There are also savory items like ham salad and soups, but the real draw is the array of sweet treats.

This laid-back downtown Mytoury focuses on grass-fed beef and indulgent boozy shakes, set within a spacious, brick-lined venue reminiscent of a stylish garage. The menu features classic Southern comfort starters like fried green tomatoes and pimento cheese, but the main attraction is the burgers, served on brioche buns with unique toppings such as bacon jam, bourbon-caramelized onions, corn salsa, and beef chili. For those seeking alternatives, options include a bison burger, fried chicken sandwich, and smoked salmon sandwich paired with lemon dill sauce. The full bar excels in bourbon and whiskey, serving up simple cocktails, while the after-dinner treat is a spiked shake—boozy desserts in a glass. The Cobbler blends fresh blueberries, graham cracker crumbs, and Tito’s vodka, while the Boozy S’mores evokes campfire nostalgia with marshmallow vodka, chocolate syrup, and graham crackers.

A fresh entry to the Sevierville culinary landscape brings a contemporary twist to classic Appalachian flavors, thanks to Tennessee native David Rule. He prioritizes local ingredients from suppliers like Benton’s Smoky Mountain Country Ham, Heritage Farms Cheshire Pork, and Cruze Farm Dairy, cooking most dishes over a wood-fired hearth. Menu highlights include Buffalo frog legs, rainbow trout paired with grilled strawberries, smoked squash soup, hanger steak served with smoked fingerling potatoes, and pan-roasted chicken accompanied by ham hock lima beans. For dessert, indulge in Coca-Cola cake topped with a scoop of ice cream and a sprinkle of candied pecans. This establishment offers a refined, intimate atmosphere, a refreshing change from the larger venues in Gatlinburg.

Despite its kitschy decor and clichéd Italian imagery that gives off an Epcot vibe, Big Daddy’s is genuinely authentic. With three locations on the western side of the Great Smoky Mountains, including this Gatlinburg spot just minutes from the park, this pizzeria feels touristy but impresses with its quality. The wood-fired brick oven pizzas are expertly stretched thin and baked quickly for a delightfully crispy crust, topped with ingredients like meatballs, Genoa salami, sweet barbecue sauce, and shaved prime rib. You can also savor a classic margherita or enjoy fantastic appetizers such as wood-fired wings and wood-baked soft pretzels served with a cheesy fondue-like dip.

For a day on the trail, a hearty breakfast is essential, and few spots in Gatlinburg do it better than Crockett’s Breakfast Camp. Named after the local frontiersman David C. “Crockett” Maples, who gained fame for his home-cooked breakfasts, this spacious cabin-style Mytoury is adorned with whiskey barrels, stone fireplaces, canoes, and a large wooden statue of Crockett welcoming guests. Enjoy savory dishes like biscuit sandwiches, corned beef hash, and country fried steak served with sweet corn pone. For a treat, indulge in fried cinnamon rolls, pecan-laden waffles, or fluffy buckwheat pancakes topped with granola and bananas.

A well-known breakfast spot in the region, Flapjack’s Pancake Cabin is a Tennessee mini-chain with several locations throughout the Smokies, each situated in charming wooden cabins. The Pigeon Forge branch is conveniently located on the main U.S. 441 route leading into the national park from the northwest, making it a perfect stop before heading out for a hike. While you could enjoy hearty dishes like chicken fried steak or chicken biscuit skillets, nothing beats fueling up for a mountain adventure with a plate of bear cakes—pancakes shaped like bears featuring a chocolate syrup smile and chocolate chip eyes. If you'd prefer something beyond the kids’ menu, you can also choose from options like cinnamon-swirled sticky bun pancakes with cream cheese icing or spiced multigrain pancakes with cinnamon and nutmeg.

Nestled in the lush mountainside on the outskirts of Gatlinburg—serving as the primary gateway to the national park—The Greenbrier embodies the essence of a classic national park dining experience. The rustic stone building sits atop a serene ridge, featuring dark wooden floors, an inviting outdoor fire pit, rocking chairs for leisurely moments, and an array of charming taxidermy decor. The menu, spearheaded by executive chef Aaron Ward, focuses on steak, utilizing locally sourced produce and meats that are dry-aged on-site. Dishes include fried pickled okra, duck breast accompanied by orange marmalade bourbon sauce, stuffed acorn squash filled with wild mushrooms and farro, and a 22-ounce porterhouse seasoned simply with cracked pepper and Himalayan salt. Complement your meal with selections from an extensive whiskey list or a diverse wine menu.

Located just 13 miles southeast of the park, The Everett Hotel & Bistro in picturesque Bryson City delivers an experience akin to an upgraded campground gathering. The cozy, rustic atmosphere features polished wood paneling, elegant candelabras, landscape artwork, and antlers adorning the walls. It resembles an upscale mess hall, but with a full bar and comfortable leather seating. The restaurant prides itself on sourcing ingredients locally, with trout as the standout dish, offered as trout cakes with remoulade or pan-seared in a cornmeal crust served with red quinoa and baby spinach. Other Southern-inspired offerings available for takeout include she crab soup, grilled Springer Mountain Farms chicken paired with fig chutney and prosciutto, and a hearty open-range meatloaf made with four locally sourced meats: Creekstone beef, Durham Ranch bison, Border Springs lamb, and K&B Meat’s pork sausage. The Bistro also serves breakfast (complimentary for hotel guests) and features a drink menu highlighting wines and North Carolina beers.

Located on the eastern side of Great Smoky Mountains National Park in North Carolina, barbecue reigns supreme. A must-visit is Haywood Smokehouse, an unassuming roadside gem with simple decor, a rustic barn-like dining area, and a striking pair of bull horns adorning the entrance. Whether you choose to sit inside or on the wooden deck, expect generous servings of barbecue served on paper-lined trays, featuring options like chopped pork, sliced brisket, smoked chicken, and spicy andouille sausage links. Sandwiches include the Fine Swine, a hearty chopped-pork creation topped with provolone and collard greens, and the Texas Melt, a unique take on a cheesesteak, layering sliced brisket with grilled onions, peppers, mushrooms, and provolone on your choice of bun or toast. Haywood also operates in Waynesville and Franklin, but the Dillsboro location, just 17 miles southeast of the park, is the most accessible spot for a delicious stopover.

Starting as a pop-up at Burial Beer Co. in 2015, Vivian has transformed into a charming tribute to captivating European bistros. Managed by husband-wife team Josiah and Shannon McGaughey, this cozy Mytoury in the River Arts District exudes a laid-back vibe that reflects Josiah’s culinary approach, blending European influences with Southern ingredients. The frequently updated menu of shareable bites and main dishes includes smoked-fish deviled eggs, pan-seared North Carolina flounder with a rich herb sauce, duck and lamb kebabs with roasted sunchokes, and soufflé omelets filled with crab Newburg. During the pandemic, they launched Vivian at Home for curbside pickups and enhanced their outdoor patio for alfresco dining. The bar program features an assortment of wines, beers, and cocktails, including select mixed drinks available for takeout.

Demonstrating that Asheville’s drink scene extends well beyond beer, Ben’s Tune Up is the city’s pioneering sake brewery, utilizing 100 percent American rice and pure mountain water to craft its smooth beverages. True to Asheville’s love for repurposed spaces, this brewery resides in a former auto shop, featuring a spacious beer garden and a convenient takeout window offering sake-friendly bites like dumplings, egg rolls, and kimchi brats. The unpasteurized sake is available cold on draft, with inventive fruit-infused options such as pineapple-jalapeno and blueberry-lime.

Situated less than 40 miles east of Great Smoky Mountains National Park, Asheville is a top culinary destination on the North Carolina side and a beer lover’s paradise, boasting one of the highest brewery per capita ratios in the nation. Begin your bar-hopping adventure at the Funkatorium, a sour beer haven from the renowned Wicked Weed brewery. This modern, garage-style taproom is nestled in Asheville’s brewery-rich South Slope neighborhood and features a spacious beer garden adorned with planters, murals, and picnic seating. The ever-changing draft list includes innovative options like the Genesis tropical blonde sour and the Silencio bourbon-barrel-aged black sour enriched with coffee and vanilla, pushing the envelope of sour beer. Additionally, the Funkatorium operates as a full-service restaurant offering salads, sandwiches, and crispy Roman-style pizzas.

Antidote stands out from the garage-style breweries populating South Slope, resembling a luxurious cocktail lounge more akin to a mansion from Clue. Operated by local distiller Chemist Spirits, this three-story gem offers intimate corners perfect for enjoying invigorating drinks, many featuring gin. Order your drink at the bar on the first floor, then settle into a cozy spot or by the fire to savor a barrel-aged gin Old Fashioned or a chocolate orange Negroni. Although there’s no kitchen, local snacks are available, including charcuterie from South Slope Cheese Co. and treats from French Broad Chocolate.

Set in a charmingly minimalistic venue, Burial Beer Co.’s main taproom resembles a workshop transformed with barrels and soft twinkling lights. It's one of the most dynamic and creative breweries in South Slope, featuring a wide array of beer styles. IPAs are prominently featured on the draft list, showcasing various iterations and flavor profiles, including fruity triple IPAs and oat-based imperials. Additionally, you'll find dark lagers, doppelbocks, stouts, sours, and a comprehensive food menu that elevates typical brewery snacks. Indulge in Cajun pork rinds served with shrimp butter, za’atar-spiced baby radishes dipped in golden beet hummus, and honey-red wine-glazed chorizo paired with paprika aioli, roasted potatoes, piquillo peppers, and grilled bread. On sunny days, the outdoor area offers ample picnic tables perfect for enjoying drinks after a hike.

[Note: Buxton Hall Barbecue is currently closed]

In the realm of barbecue, Buxton Hall stands out from the crowd. Located in a historic South Slope building that previously served as a roller rink and later an auto shop, this restaurant is helmed by chefs Elliott Moss and Meherwan Irani. They operate a whole-hog open kitchen, producing mouthwatering dishes such as pulled pork sandwiches drenched in tangy pepper sauce, buttermilk fried chicken drizzled with creamy white barbecue sauce, smoked sausage platters, and barbecue pork hash accompanied by hush puppies, gravy, and rice. The desserts here truly shine, featuring homemade delights like cherry limeade cheesecake, brown butter pineapple upside-down cake, and “midnight snack” cookies filled with peanut butter pretzels, roasted peanuts, toasted white chocolate, and peanut brittle. The picnic tables outside are perfect for enjoying meals al fresco. 

This former bus depot, now a vibrant Spanish Mytoury, perfectly embodies Asheville's spirit of transformation. It's the culinary haven of Katie Button, a renowned chef celebrated for her delightful tapas that reflect her experiences in Spain. Above the bustling open kitchen, legs of jamón Ibérico hang enticingly, ready to adorn charcuterie boards. The menu boasts classic Spanish dishes like albondigas, paella, and patatas bravas, along with unique creations such as Brussels sprouts and cauliflower topped with fried breadcrumbs and a celery root-yogurt mousse, and surf and turf featuring South Carolina clams steamed in cider and paired with house-made chorizo. Many ingredients are sourced locally from vendors like Apple Brandy Farms and Honey and the Hive. To enhance the Spanish ambiance, enjoy cava, gin and tonics, tap vermouth, and txakoli, ideally served from a porrón.