The Appalachian, located in the downtown Historic District of Sevierville, Tennessee, was created to tell our story and pay homage to the Smoky Mountain & East Tennessee region. We want our story to honor the past with our contemporary Southern Appalachian Culinary Dining Experience.
Read More about usA big part of our story is that we specialize in bringing a modern approach to traditional Appalachian ingredients and dishes with an emphasis on smoky flavors coming from a large burning hearth that is positioned in the heart of the kitchen.
We are committed to providing the best dining experience in the Smoky Mountain and surrounding East Tennessee areas of Sevierville, Gatlinburg, and Pigeon Forge. Our dishes are created to be filled with our Appalachian history, express abundant and delicious flavors, and provide satisfaction to the heart while creating new memories.
We provide a unique culinary experience that you will never forget from intimate dinners, a night out with friends, even special events. Delicious food and signature cocktails will make The Appalachian your go-to Smoky Mountain Restaurant.
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.
"In the hot ashes and coals was a dandy place for baking potatoes and onions. In the winter we usually baked oven bread for supper, I remember how special I thought that was..."
-PROPRIETOR'S GREAT GRANDMOTHER WILLIAMS
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, TN, as well as Dancing Bear Lodge, in Townsend, TN, all before opening the Walnut Kitchen in Maryville, TN, 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.
To ensure that your party is properly accommodated, please make a reservation below.
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