David Rule will also serve as the executive chef, bringing a modern approach to traditional Appalachian ingredients and dishes with an emphasis on smoky flavors coming from a large wood burning hearth that is positioned in the heart of the kitchen.
Rule wanted to pay homage to the region as his experiences in various kitchens across East Tennessee influenced his vision for The Appalachian. Rule is a veteran chef having worked at Blackberry Farm in Walland, Tenn., as well as Dancing Bear Lodge, in Townsend, Tenn., all before opening the Walnut Kitchen in Maryville, Tenn., where he was the executive chef and partner.
“We are bringing a contemporary Southern Appalachian culinary experience to Sevierville all while honoring the past,” said Rule. “Our hope is that the restaurant provides Southern hospitality at its finest, while presenting the greatest reflection and flavors of this amazing region.”
The menu features a wide range of Appalachian-inspired seasonal dishes, from starters such as blue crab spoon fritters and beer battered okra to mains including glazed duck, rainbow trout and variety of dry age steaks. To set the mood for this culinary experience, the interior design is led by darker tones with touches of brass, stone and wood.
Here at The Appalachian, we take pride in building the perfect Team to offer the best food and impeccable service to all of our dining guests in the Smoky Mountain Area. We are more than a restaurant, we are a culinary experience.